Roasted peppers stuffed with meat. Stuffed pepper halves in the oven

The recipe for this dish, like any other, is simple, tasty and was most often invented by the poor. Some attribute this dish to the Moldavian and Bulgarian peoples, while the Italians say that this is their national dish. It's hard not to believe it, because the pepper was grown by the Indians and Indians. Christopher Columbus helped the Mediterranean countries discover this vegetable, from where it came to Europe and, by the 17th century, to the territory of modern Russia, presumably from Bulgaria.

As an independent dish in the form of stuffed, it began to be served in Naples and Campania (Italy), where the filling was a mixture of fish, bread, olives and fried vegetables in olive oil. Sometimes there was a composition of leftover meat mixed with cheese, pasta or rice. Since the 19th century, it has been on the menu lists of Europe.

cooking options

Mediterranean old recipe . It turns out that a very satisfying dish is rich in vitamins, phosphorus and proteins. If served beautifully, it can become an original holiday dish.

Ingredients:

• Sliced ​​and toasted white bread 150 grams (4 slices);
• 1 ripe tomato;
• 1 can of Sprat in tomato (then you can do without a tomato) or canned tuna;
• 10-15 olives;
• 5-6 tsp capers (an essential product for spicing and refined taste);
• 1 PC. not large red or white onions;
• Mozzarella;
• spices.

Mash the fish preserves with a fork (drain excess liquid). Chop the olives, onion and tomato pulp. In a bowl, mix the prepared ingredients, add croutons, capers, grated cheese and spices. Fill the halves of the vegetable with the resulting mass, and bake for 20-30 minutes at a temperature of 200 degrees C, after sprinkling the baking sheet with oil.

Peppers stuffed with pasta . This option is very suitable if cooked products are left at home. With light manipulations, you will get a non-standard dish that the whole family will like, and it will suit the busiest mother in terms of speed.

For 3 large peppers you will need:

• pre-cooked pasta 200 grams;
• 1 medium onion;
• 1-2 cloves of garlic;
• 3 art. l. sour cream;
• minced meat 200 gr.;
• Russian cheese;
• 1 egg (for tying minced meat);
• seasonings.

Fry minced meat with finely chopped onion and garlic, add pasta, grated cheese, seasonings and an egg. Put the well-mixed mixture into prepared peppers and bake for 15-20 minutes at a temperature of 180-200 degrees C.

Sweet pepper halves stuffed with cheese and egg . Great for breakfast or dinner. The cooking speed is no more than 15-20 minutes. If there is a desire to use in the morning, then you can make a preparation in the evening.

Ingredients:

• 1 pepper of the correct form;
• hard cheese;
• 2 large chicken eggs;
• salt, seasonings;
• tomato;
• greens (optional).

Turn on the oven. While it is warming up, the pepper is cut lengthwise, the seeds are removed and washed. Fill each part with chopped tomatoes (excess juice is better to remove), salt and grate cheese on top. At the end, beat in an egg and add seasonings again. Bake for 10-20 minutes (depending on size).

Classic recipe with minced meat and rice . Let's take a closer look at this recipe. It seems that every housewife knows how to cook this, on the one hand, a complex, and on the other hand, a simple dish. Properly cooked, they will please any man and even mother-in-law.

Ingredients:

• Bulgarian pepper - 10 pieces;
• 1-2 onion heads;
• Carrots - 1 pc.;
• 1-2 large cloves of garlic;
• Minced meat - 300 grams;
• Rice (pre-cooked) - 150 grams;
• Salt, ground black pepper to taste, allspice - 5 peas;
• Olive (sesame, sunflower to choose from) oil - 5 tbsp. l.;
• Tomato puree or paste;
• bay leaf - 3 pcs.;
• Starch - 1 tbsp. l. (or 2 tablespoons of flour).

Pour olive (sunflower) oil into a heated frying pan and fry the diced onion and grated carrots. Set aside 1/3 part for the sauce, and transfer the rest to a bowl with minced meat and rice. Season with spices, garlic and mix well. We fill the voids of the peeled pepper with minced meat with vegetables and cereals. There are 2 cooking options: roasting halves, as in previous recipes, or whole in sauce. If the second option is chosen, then 5 tbsp is added to the pan with 1/3 of the vegetable mixture. l. tomato paste, starch, bay leaf, salt, 0.5 tsp. sugar, allspice, pour 0.5 liters of boiled water and mix thoroughly.

Pour the sauce into a duck dish, or a baking dish, spread the peppers, cover with foil and send to cook in the oven for 30-40 minutes at a temperature of 180-200 degrees C.

Video recipe

Which rice to choose?

Round-grain rice is the best option for this dish. It has a high starch content, which helps to "bind" the consistency of minced meat and keep the finished shape.

There are 3 options for preparing cereals:

1. Do not cook at all and pour raw.
2. Bring to half-cooked (do not boil or fall asleep in boiling water and set aside for 15-20 minutes to swell).
3. Bring to full readiness.

Does the type of pepper matter?

For baking in the sauce, it is better to take the usual Bulgarian pepper, the Moldovan “gogoshar” or “merishor” because the sweet and tasty variety “paprika” absorbs salt and releases excessive sweetness and liquid.

What mince is better?

• Chicken and chicken-beef. Suitable for dietary and baby food.
• Pork and beef. The main choice of most culinary lovers. Nutritious, juicy and moderately fatty. Versatile in any recipe.
• Beef. - The best option for sausages, but will not give the desired juiciness, even if you add pork fat.

Sauce

• Tomato - is a classic in this recipe. You can soften the tomato flavor with sour cream, but it is better to serve it separately.
• Bechamel (based on flour and milk) goes well with baked sweet peppers. Thanks to their taste and texture, they soften and improve the dish.
• Other varieties are not very suitable for these recipes.
• It is recommended to use it in the sauce with which the vegetables were stewed. During the cooking process, aromas and flavors are mixed and do not play separately.

In this article we will tell you how to cook stuffed peppers in the oven. In general, juicy, sweet, bright bell pepper is an excellent basis for stuffing. And it turns out such a dish is not only tasty, but also very beautiful. Even with high-temperature processing, bell pepper retains its natural rich color and makes any dish with its inclusion more appetizing and attractive. can be made with different fillings: with minced meat, with cereals, with vegetables and their combinations. But the most popular and widespread is, after all, peppers stuffed with rice and meat. This dish is completely independent, and does not require an additional side dish.

There are two ways to cook stuffed peppers - or rather, process them: stew in a cauldron or bake in the oven. We decided to pay attention to the second method. The pepper is baked “dry” or with different fillings (mayonnaise, tomato, cream, etc.). In addition, the voids between the peppers can be filled with slices of potatoes or zucchini, slices of tomato, onion and carrots ... Vegetables will be a great decoration and addition to this dish.

So to prepare "Stuffed peppers" recipe in the oven you will need the following products:
- 5 bell peppers,
- 0.3 kg of minced beef (or any other),
- 1 carrot,
- 1-2 tomatoes,
- 1 onion,
- 100 g of rice,
- 1 tbsp ketchup,
- spices,
- a few sprigs of basil
- 200 ml cream 20%.

First of all, the stuffing for stuffing peppers is prepared. It will consist of minced meat, rice and browned vegetables (carrots and onions). First, the selected minced meat (not necessarily beef) is taken, laid out on a hot frying pan, into which a little vegetable oil is poured, and fried. Not too spicy ketchup, salt and spices are added to it. The stuffing should turn out quite fragrant. Therefore, it is better to add chopped fresh herbs to it (for example, basil or cilantro).

In a separate frying pan, onions and carrots are fried until translucent. Having saved the vegetables, they need to be poured into the minced meat. Rice is pre-boiled; to make it crumbly, it must be cooked in a portioned bag. Boiled rice is also sprinkled with minced meat and vegetables. The filling is thoroughly mixed.

After preparing the bell peppers. They should be thoroughly washed and cut in half lengthwise, into two peculiar boats. In this form, peppers will be more convenient to stuff and bake in the oven. But if you want to keep the shape of peppercorns, then you just need to cut off the “lid” from above and clean out all the seeds by removing the stalk.

Now you can proceed directly to the filling of peppers. But before that, they should be slightly salted or blanched in salted water. Peppers filled with stuffing are laid out on a baking sheet greased with vegetable oil. Between the peppers are tomato cubes. Stuffed peppers and tomatoes should be poured with liquid 20% cream so that the peppers are half covered.

The filled baking sheet is placed in the oven. baked stuffed peppers in the oven about 40 minutes at moderate temperature. Serving at the table, peppers can be garnished with herbs and served with creamy tomato sauce or sauce. Well, if you put it on it, then your guests will definitely swallow their tongue.

Sauce for the dish Stuffed peppers baked in the oven» can be prepared in a special way. For him, tomato paste diluted with water, sour cream, ground black pepper and salt are combined together. The ingredients are mixed, heated on fire and peppers are poured with the resulting sauce. If desired, chopped garlic and herbs can be added to the tomato-sour cream sauce.

How to cook stuffed peppers in the oven

But housewives fill peppers not only with minced meat. Mixtures of rice and vegetables are often preferred. For this variant of stuffed peppers, the following ingredients will be required:
- 1 kg of bell pepper,
- 150-200 g of rice,
- 2 tomatoes, onions and carrots,
- 4 cloves of garlic,
- bunch of greenery
- spices.
For the sauce you will need:
- 5 ripe fleshy tomatoes,
- 1 pc. onion and sweet pepper,
- 2 tablespoons tomato paste,
- 3 cloves of garlic,
- pepper, salt.

So how cook stuffed peppers in the oven with rice and vegetables. It is better to stuff whole peppers with such a filling, cutting off only the top with the stalk and cleaning out the seeds. But beforehand, the peppers must be rinsed with cold water, dried and fried on both sides in a pan in vegetable oil.

Rice is boiled in the usual way. Ripe and soft tomatoes should be cut into small pieces. Garlic - chop. Onions are chopped and also fried in oil. Grated carrots are added to the onion in the pan, and then boiled rice, garlic and tomatoes. The filling is fried for 5 minutes, and then peppered and salted. Remove the pan from the heat and let the filling cool down. Prepared bell peppers are stuffed with the resulting cooled mass.

To dress the dish, a sauce is prepared from tomatoes, sweet peppers and onions. Tomatoes need to turn in mashed potatoes in a meat grinder. Peeled and finely chopped onions are fried in vegetable oil in a frying pan. To the onion, without removing the pan from the heat, sweet peppers are added in turn, and then tomato puree. The dressing is fried for about 15 minutes. Then tomato paste, pepper and salt are added to it. For spiciness, you can put a little hot pepper. Pour the stuffed peppers on top with the prepared sauce (not too plentiful so that the pepper does not “float” in the filling) and send them to bake in the oven.

Peppers stuffed with rice and vegetables are baked at a temperature of about 150 degrees C for 30-40 minutes. It will turn out very tasty if, 5 minutes before the end of baking, peppers are sprinkled with grated hard cheese. And some even use cheese as a filling, using recipes " Peppers stuffed with cheese in the oven».

You can stuff peppers for baking with different fillings, and this is not only peppers stuffed with meat in the oven. Of the unusual and non-standard at first glance, pasta and even shrimp fillings should be distinguished. But with any filling, stuffed peppers will turn out delicious. And what to serve with him, then with such dishes an ordinary dinner will turn into a feast.

On summer and autumn days, abounding in vegetables and berries, you want to revise your usual menu a bit, make it more varied, lighter and healthier. Because summer is the best time to learn new vegetable dishes that will not only please you with their original taste, will not harm your figure, but will also enrich your body with vitamins and microelements. Of course, vegetable dishes take time to cook, but they will be much more useful than fatty and heavy meat dishes.

We bring to your attention the most delicious recipe for a vegetable dish - a pepper stuffed with vegetables. To prepare it, you need the most common vegetables in our region, and an inexperienced hostess will cope with its preparation, and the dish turns out to be very original, satisfying and healthy.

If you want to make the dish more satisfying, then cook potatoes for a side dish, if you follow your figure, then add a light vegetable salad. By the way, this dish does not lose its rich taste the next day, it can be reheated in the microwave, and dinner is ready.

Taste Info Second vegetable dishes

Ingredients

• Bulgarian pepper - 10-12 pcs.;
• Carrots 300 g;
• Onion 300 g;
• Tomato 300 g;
• White cabbage 350 g;
• Tomato paste 100 g;
• Sunflower oil 30 g;
• Salt, black and red pepper;
• Provence herbs 1 tsp;
• Water 150-200 ml;
• Greens to taste.

How to cook peppers stuffed with vegetables

First, let's prepare the vegetable filling. It can be supplemented with any vegetables, change the amount of ingredients in one direction or another, depending on your preferences. Peel the onion and cut into small cubes. Pour vegetable oil into a deep frying pan or saucepan. Heat well over moderate heat. Add the onion pieces and fry until golden brown.

Peel and rinse carrots. Dry with a napkin, cut into small pieces or grate on a large grater. Add prepared carrots to onions. Stir. Cover and simmer for about 10-15 minutes over low heat.

Wash the tomato, scald with boiling water and carefully remove the skin. Cut into small pieces. Add the tomato slices and tomato paste to the onion. Stir. Simmer for 5-7 minutes.

Season with salt and pepper. Hold on fire for 1-2 minutes. Set aside one third of the vegetable mass on a separate plate.

Wash white cabbage and chop into thin short strips. Add the cabbage to the remaining vegetables in the pan. Stir and simmer for about 10 minutes until soft. Cool the finished filling.

Now, prepare the sweet pepper. It needs to be washed well, to select high-quality vegetables of a beautiful shape. Carefully remove the seed pod without damaging the fruit.

Finely chop the washed greens, add to the fried vegetables. Mix and taste. If necessary, add salt and bring to taste.

Stuff each pepper tightly with the prepared vegetable filling. Place in an ovenproof dish.

Pour some water. Arrange the remaining fried vegetables on top. Cover with foil and put in the oven for about 1 hour. Peppers stuffed with vegetables are prepared in the oven, but if desired, they can be stewed on the stove. To do this, put the pepper in a saucepan, add the fried vegetables that we set aside earlier, and pour water up to the very top. Lightly salt and simmer covered until soft.

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Peppers stuffed with vegetables are ready. We cooked this dish in the oven, you can also cook stuffed peppers in a slow cooker or in a deep saucepan on the stove.

Serve with your favorite sauce and a fresh salad. To diversify the dish, you can add beans, mushrooms or cereals to the vegetable filling. Any cereal is suitable for the dish, traditionally peppers are stuffed with rice, but you can also use buckwheat, pearl barley and bulgur. In any case, stuffed peppers will turn out very juicy and tasty. By the way, in addition to summer, stuffed peppers can also be cooked in winter, for this you can use whole empty frozen peppers. Bon appetit!

Stuffed peppers with cheese - a dish that does not require gravy.

It is cooked in the oven, it turns out fragrant, fried with a golden crust.

At the same time, he does not need the close attention of the hostess, which pleases even more.

Peppers stuffed in the oven with cheese - general principles of cooking

For roasting stuffed peppers, you can use pods of different colors. You need to know that green vegetables can be bitter after cooking and not everyone likes it. The pods are filled with minced meat completely, as for a classic dish, or cut in half, making boats. In any case, seeds with a box are removed. In order for the vegetables to cook the same time, they must be the same size.

Cheese can be used in minced meat or sprinkled with filled pods (halves) on top, it all depends on the recipe. For sprinkling, it is better to use hard varieties that are melted and fried to a crust. Any cheese can be added to minced meat.

What else is used for the filling:

Meat, poultry;

Various sauces;

After filling, the pods are transferred to the mold. It is advisable to choose dishes in which the peppers will stand or lie tightly. This will prevent unwanted tilting during cooking and the filling from flowing out. Peppers are baked in the oven for 20 to 50 minutes, depending on the composition of the minced meat.

Peppers stuffed in the oven with cheese and meat

Meat version of stuffed peppers in the oven with cheese in the form of boats. For this dish, it is advisable to use two different types of meat, so it will turn out tastier.

Ingredients

5 peppers;

500 g of meat;

Carrot;

2 onions;

200 g of cheese;

50 ml sour cream;

2 cloves of garlic;

Cooking

1. Cut the peeled onion heads, transfer to a frying pan with oil, sauté for a couple of minutes.

2. Peel the carrots, grate. Transfer to onion. Roast the vegetables for another two minutes. Cool down.

3. Mix fried carrots and onions with minced meat. Add garlic, spices, salt.

4. Rinse the pepper, cut lengthwise. Remove the seeds from the resulting boats, rinse.

5. Fill halves with minced meat and vegetables.

6. Grate cheese coarsely, add sour cream to it. If the minced meat is low-fat, then it is better to use mayonnaise. Stir.

7. Spread the cheese mixture between all the boats, level the layer.

8. Transfer the pepper boats to a baking sheet.

9. Bake in the oven until cooked at 180 degrees. This will take about 35-40 minutes.

Peppers stuffed in the oven with cheese, meat and rice

A variant of a common filling for stuffed peppers. Rice is added not only for taste, but also for the economy of the dish. Peppers cook a little differently in the oven.

Ingredients

0.5 cups of dry rice;

400 g minced meat;

2 onion heads;

150 g sour cream;

150 g of cheese;

Spices, garlic;

1 tomato.

Cooking

1. Boil the rice until almost done. It is important not to boil the cereal, to keep the shape of the grains. Drain the decoction.

2. Chop the onion, remember and add to the rice.

3. Put minced meat on them, grate one tomato. You can add pasta, about one spoonful. Or put any ketchup in the filling, you can even spicy.

4. Stir, add spices (salt, pepper, aromatic herbs).

5. Cut the pods in half, as was done in the previous recipe. Free the boats from the seeds. You can immediately try them on in a mold, choose the size so as not to shuffle along with the filling.

6. Fill the halves of the pods with minced meat, but not to the very top. The rice will increase even more, you need to leave room for the cheese.

7. Grate the cheese coarsely, add garlic and sour cream to it, no salt is needed. Stir.

8. Cover the filling with cheese mass, lay out everything so that nothing remains.

9. Bake the peppers for 40 minutes, serve while the dish is hot.

Peppers stuffed in the oven with cheese and egg

A variant of a very quick and simple dish that can be prepared for breakfast or dinner. Immediately turn on the oven at 200, as stuffing the pepper will take several minutes.

Ingredients

150 g of cheese;

50 g sour cream;

Spices, garlic;

Oil for the form.

Cooking

1. Cut the pods into boats, remove the cores.

2. Break the eggs into a bowl, add salt and sour cream, beat with a fork.

3. Grate cheese and garlic, transfer to egg mixture.

4. Add any spices, herbs and stir.

5. Arrange the halves of the peppers in molds.

6. Divide the egg and cheese mixture between them.

7. Bake in the oven for 10-15 minutes. Before serving, cool slightly, fill the boats with herbs.

Peppers stuffed in the oven with cheese and mushrooms

Mushrooms are best suited for such peppers. They do not require pre-boiling and therefore can be laid raw. Choose small pods that cook quickly.

Ingredients

10 small peppers;

200 g of champignons;

120 g of cheese;

1 cup boiled rice;

2 onion heads;

40 g of oil;

10 tsp sour cream;

Cooking

1. Cut the peeled onion, fry in oil.

2. Mushrooms also need to be cut, put on hot onions and warm together for a minute. Make maximum fire. Cool down.

3. Mix rice and fried mushrooms, add herbs and spices to your taste. Stir the filling.

4. Cut off the tops of the peppers to make large holes.

5. Fill the pods with the prepared mushroom and rice filling. But not to the very top. Leave about half a centimeter.

6. Grate the cheese, it is desirable to make large chips.

7. Spread over peppercorns, add a teaspoon of sour cream on top. You can salt it a little.

8. Place the pods in a cramped dish so they don't fall off.

9. Bake for 20 minutes at 200 degrees. If necessary, the time can always be extended.

Peppers stuffed in the oven with cheese and vegetables

For such a pepper stuffed in the oven with cheese, you will need summer vegetables. If something is missing, then you can always find a replacement, for example, use cabbage instead of eggplant.

Ingredients

10 peppers;

2 eggplants;

2 carrots;

4 tomatoes;

150 g sour cream;

0.5 cups of rice;

150 g cheese.

Cooking

1. Boil the rice almost until cooked, drain and leave to cool.

2. While the rice is cooking, fry the onion and carrot in a pan. At the very end, add the diced eggplant. Switch off after a minute.

3. Mix rice and vegetables, season with spices, garlic.

4. Cut off the tops of the pods, clean the insides. Poke a few holes in the bottom of each pod with a toothpick.

5. Fill the resulting molds with minced meat, leaving free space on top, about a centimeter. Set the pods in a dish suitable for baking.

6. Grate the tomatoes, discard the skins. You can just grind with a blender.

7. Add sour cream to the tomatoes, salt and pepper.

8. Pour a spoonful of the resulting sauce into each pepper, pour the rest into a mold.

9. Grate the cheese, spread over the peppers.

10. Bake the dish for up to half an hour at a temperature of 180, you do not need to set it higher.

Peppers stuffed in the oven with cheese, chicken and nuts

Recipe for amazing peppers stuffed in the oven with cheese. For the filling, chicken fillet from the breast is used, but you can take a similar amount of trimmed flesh from the thigh of the bird.

Ingredients

6 pods of pepper;

Bulb;

150-180 g of cheese;

Carrot;

50 g sour cream;

garlic clove;

20 ml of oil;

2 spoons of nuts.

Cooking

1. Grate the carrot, cut the onion head. Fry it all in two tablespoons of oil. You do not need to brown the vegetables, just lightly simmer.

2. Cut the chicken fillet into small cubes. This is easier to do if the product is slightly frozen.

3. Chop the nuts into small pieces, transfer to the chicken fillet.

4. Add fried vegetables, salt, season with any spices, sour cream and garlic.

5. Stuff the pepper halves with chicken and nut filling.

6. Sprinkle with coarsely grated cheese. You can simply cut a piece into the number of halves and decompose.

7. Bake for 35 minutes, serve with greens.

Peppers stuffed in the oven with cheese, meat and buckwheat

For some reason, it is customary to add boiled rice to minced meat for peppers. But with buckwheat it turns out no less tasty. A glass of boiled porridge is used.

Ingredients

6-8 peppers;

2 carrots;

1 glass of buckwheat;

200 g minced meat, chicken;

1 onion;

200 g of cheese;

50 ml sour cream;

Oil, garlic.

Cooking

1. Peel vegetables, chop, fry carrots and onions, adding a little oil. Leave to chill.

2. Mix raw minced meat with boiled buckwheat, add spices, fried vegetables, stir.

3. Grate the cheese, add half to the minced meat, the rest of the product will be needed for sprinkling.

4. Fill the pods with minced meat. According to this recipe, you can cook boats from halves or fill whole peppers. Do as you please.

5. Sprinkle the grated cheese over the peppers.

6. Top with sour cream, you don’t need to add a lot.

7. Bake the boats for 25 minutes at 180, if the pods are whole, then leave up to 35 minutes.

Oven Stuffed Peppers with Cheese - Tips and Tricks

Stuffed Peppers - this is exactly the dish that can be prepared for the future. Fill the pods, place in bags and put in the freezer. At the right time, all that remains is to put them in a mold, cover with cheese and bake in the oven. Or pour the sauce and simmer under the lid.

If the filling is prepared with beef or chicken breast, vegetables will help to add juiciness to the minced meat. Well ennobles lean meat fat sour cream, mayonnaise.

If the cereal for minced meat is undercooked, then be sure to add additional liquid to the pods, for example, tomato juice, sour cream, broth. Otherwise, the filling will turn out dry, and the dish itself will be tasteless.

By its origin, pepper stuffed with tomatoes, rice, meat is a dish of Balkan and Azerbaijani cuisine. If you stuff multi-colored juicy fruits with lean meats and vegetables, and then bake in the oven, you get a healthy moderate-calorie dish suitable for diet menus.

Consider the "meat" and "vegetable" recipes with a photo of stuffed peppers baked in the oven, its nutritional value and a rich assortment of accompanying ingredients.

Oven-Baked Stuffed Peppers - A Step-by-Step Recipe

Sweet pepper is a low-calorie vegetable: 100 g contains only 27 kilocalories. However, when cooked with a filling, it becomes more or less energetically saturated depending on its content and the way it is cooked.

To make a diet baked dish, you need:

• Choose dense, ripe, fleshy peppers with an even color without darkening.
• Use lean meats for the filling (white chicken is best) and low-calorie vegetables with minimal frying.
• Use low-fat varieties of sour cream and tomato concentrates made from natural raw materials without dyes, flavor enhancers and preservatives.

Consider cooking moderately high-calorie peppers stuffed with meat and vegetables in the oven.

The first recipe half-stuffed peppers with chicken, tomato and cheese in the oven:

Cooking:

• Wash and dry the peppers. Without separating the stalks, cut them in half lengthwise. Free the inner chamber from seeds and partitions.
• Skip the chicken through a meat grinder or cut into small cubes.
• Peel the onions, wash and cut into squares. Free the zucchini from the peel and seeds, cut into medium-sized cubes. Cut the washed tomatoes in the same way.
• Mix prepared vegetables with chopped chicken, add sour cream, season with spices and salt, mix thoroughly.
• Fill the pepper shells with the stuffing, spread them on a baking sheet covered with oiled baking paper and put in the oven heated to 180ºС for half an hour.
• Coarsely grate the cheese, sprinkle it with stuffed peppers and finally bake for another 15 minutes.

The energy equivalent of 100 grams of a finished meal is approximately 150 kilocalories.

The second recipe veggie stuffed peppers:

Cooking:

• Rinse the rice and boil it until half cooked (10 minutes).
• Wash the peppers, remove the top with the stalk, remove the seeds and partitions.
• Peel and wash the onions and carrots, cut them into medium-sized cubes. In a well-heated frying pan with vegetable oil, saute the onion until translucent, add the carrots, simmer over low heat for 7 minutes.
• Peel the eggplant, rinse, cut into cubes, simmer for 5 minutes in a separate pan. Remove the skin from the scalded tomatoes, cut them in the same way, into cubes, add to the eggplant, simmer for another 3 minutes.
• Combine rice with onions, carrots, eggplants, tomatoes, add salt and seasonings, mix, fill pepper "containers" and put them in dense rows in a heat-resistant form with high walls.
• Mix sour cream with tomato paste, pour peppers with the resulting sauce, add bay leaf, season and bake in the oven at 200ºС for 45 minutes.

Total calories - approx. 130 units in 100 grams.

Application in the practice of diets

Sweet pepper is one of the vegetable champions in the content of vitamins and minerals, especially vanadium and cobalt: 100 g of baked stuffed peppers cover up to a third of the body's daily need for these rare trace elements.

If there is an ensemble of vegetables in the filling, such a dish is soft cleanses the digestive tract due to being included in the general composition, as well as heals and strengthens the body thanks to the rich mineral-vitamin bouquet. This calorie-restricted food is suitable for slimming diets.

Minced meat with dietary meats additionally enriches the dish with proteins, nourishing muscle tissue. Peppers stuffed in this way are a suitable component of a moderately high-calorie diet for those who combine weight loss with physical activity.

Rich content under a colored shell - recipe options

Sweet peppers baked in the oven are stuffed with a wide variety of ingredients:

• Other vegetables - beans, cabbage and, corn, garlic, green peas, potatoes. The last root crop significantly raises the total calorie content of the dish.
• Fruits -,.
• Mushrooms - primarily champignons.
• Fish and seafood such as shrimp.
• Spicy herbs -,.
• Chicken and quail eggs - they are added to the filling raw as a binder and boiled to the total mass of minced meat.
• Dried fruits - prunes, dried apricots, raisins.
• Nuts - most often chopped walnuts are added to the filling.
• Other varieties of cereals - including brown rice, buckwheat.
• Different types of meat, including pork, lamb and smoked meats. For diets, such options are not suitable.

How to cook stuffed peppers in the oven - video

The videos below illustrate the meat and vegetarian type of stuffing for oven-roasted peppers. The first of them shows in detail the preparation of minced meat from white chicken meat and tomatoes. Pre-baking at 180ºС takes half an hour. Then the filled pepper halves are sprinkled with grated cheese and cooked for another 15 minutes.

The second video is dedicated to peppers stuffed with champignons, rice, tomatoes and parsley. Prepared stuffed peppers are placed in a heat-resistant form with high walls and poured with a small amount of chicken broth. After half an hour in the oven at 180ºС, the peppers are smeared with sour cream and sprinkled with grated cheese. The final baking takes another 15 minutes.

With a dietary composition of the filling, stuffed bell pepper baked in the oven is a suitable dish for a slimming menu and sports diets. The rich mineral and vitamin composition in combination with plant fibers contributes to the overall health and cleansing of the body.

How do you cook stuffed peppers in the oven? What filling option do you think is optimal for this dish? Do you cook them with fruit? Do you use it in dietary practice? Share your culinary experience, impressions and useful tips with us in the comments!