How to make delicious stuffed peppers. Stuffed peppers - easy and tasty

Stuffed pepper- not only tasty, but also a very bright dish. That’s why you can often find it on menus. festive table. However, stuffed bell peppers are indispensable for those who like to feed their family heartily. You can stuff peppers with different fillings. Most often, minced meat made from meat and rice is used. But meat can also be replaced with mushrooms. Or even cook peppers stuffed with buckwheat or lentils.

Peppers stuffed with meat - food preparation

The pepper must be washed and cored. To do this, you can simply cut off the top part of the fruit with a knife, or you can try to press on the stalk, and then gently pull its top - then the vegetable will remain in perfect condition, and the seeds will be removed. The filling for stuffing peppers is prepared depending on the recipe - the meat is passed through a meat grinder, and the buckwheat is boiled.

Peppers stuffed with meat - preparing dishes

Usually, stuffed pepper cooked in enamel pans. But the thicker the walls of the dishes, the better. That is, a goose chaser is also suitable.

Peppers stuffed with meat - the best recipes

Recipe 1: Meat Stuffed Peppers with Gravy

Description: A classic way to prepare peppers that can be included in daily menu, or you can serve it on the holiday table.

Ingredients:
1 kilogram of sweet pepper,
500 grams of pork or beef,
200 grams of sour cream,
3/4 cup rice,
200 grams of onions,
1 egg,
750 milliliters of tomato juice,
500 milliliters of water,
salt, ground black pepper, Bay leaf.

Cooking method:

1. Rice should be boiled until half cooked. Chop the peeled onions into small pieces. Pass the meat through a meat grinder.
2. Rice, meat, onion and egg should be mixed well in a bowl. Don't forget to salt and pepper the resulting minced meat.
3. The pepper must be washed and using a sharp thin knife, peel the fruit from the seed box.
4. Then you need to stuff the pepper with the previously prepared minced meat and put the fruits in a saucepan. It is important that the pepper stands in the pan with the cut side up.
5. Stuffed peppers need to be filled with water and tomato juice, add sour cream. Then put the pan on high heat, bringing the liquid to a boil. But as soon as the liquid boils, you need to turn the heat on low and leave the pepper to simmer for an hour under the lid. After which the pepper can be served.

Recipe 2: Peppers stuffed with mushrooms and rice

Description: This dish is very reminiscent of classic stuffed peppers. But thanks to the use of mushrooms instead of meat, such stuffed peppers are very tasty and not so high in calories.

Ingredients:
10-12 pieces of bell pepper,
300 grams of rice,
300 grams of champignons,
2 onions,
parsley, ground black pepper, salt,
sunflower oil.

Cooking method:

1. Well-washed rice must be boiled until half cooked. Onions and mushrooms should be cut into small pieces, fry them in vegetable oil and cool slightly. After that, mix the rice with mushrooms, pepper and salt the resulting minced meat.
2. Carefully cut off the caps of bell peppers and remove the seeds.
3. The pepper must be filled with prepared minced meat and the stuffed fruits must be placed in a cauldron.
4. Pour slightly salted water into a saucepan with pepper, add spices and simmer for 30-40 minutes on low heat. Then place the pepper on a dish and garnish with parsley.

Recipe 3: Peppers stuffed with buckwheat

Description: this dish cannot be called dietary, since sour cream is used. But such stuffed peppers will fit perfectly into the diet of those who adhere to the principles healthy eating. By the way, you don’t have to season the finished dish with sour cream if someone is trying to get a dietary product.

Ingredients:
6 pieces of bell pepper,
2-3 carrots,
a glass of buckwheat,
a couple of onions,
200 grams of sour cream,
vegetable oil,
chicken or beef cube.

Cooking method:

1. First you need to cook the buckwheat. To do this, you can fill it with water for 6-8 hours and leave it to swell, or pour boiling water over it and boil for 10-15 minutes.
2. The pepper needs to be peeled and seeds removed, and then kept for 5-7 minutes over low heat in boiling water. Then remove and dry.
3. Grate the carrots, chop the onion and fry it all in vegetable oil. Then combine buckwheat with fried onions and carrots, lightly salt, and if desired, you can also add dry herbs.
4. Fill the pepper with the resulting mass and place it in the pan (if there is buckwheat left, then you can also put it in the pan). You should also pour in the hot broth from the cube.
5. The pan with the lid on should be simmered for 15-20 minutes. Serve the pepper hot, flavored with sour cream and sprinkled with herbs.

Recipe 4: Peppers stuffed with lentils

Description: this one original recipe cooking pepper will certainly appeal to those who like to experiment in the kitchen, including preparing dietary dishes.

Ingredients:
4 large bell peppers,
100 grams of red lentils,
bulb,
50 grams of dates,
apple,
50 grams of butter,
a tablespoon of ground coriander,
crushed clove of garlic,
salt, ground black pepper,
2 teaspoons ground cumin.

For the gravy:
2 red or green peppers,
150 milliliters sour cream,
tablespoon vegetable oil.

Cooking method:

1. The oven should be set to preheat to 180°C. In the meantime, put the lentils in a saucepan and pour in water, which will be 2.5 centimeters above the level of the lentils. Bring to a boil, then cook under the lid over medium heat for 6-7 minutes.
2. Melt the butter in a frying pan, add chopped garlic and onion and sauté for about 3 minutes. Then add chopped dates and peeled and diced apple - stirring, everything needs to simmer for 2-3 minutes, then set aside from the heat. At this time, add lentils, cumin, salt, coriander, pepper and put on the fire for another minute.
3. The pepper must be cut in half, the seeds removed and placed on a baking sheet. The pepper halves should be stuffed with the lentil mixture. Cover the baking sheet with foil and place in the oven for 25-30 minutes until the peppers are ready.
4. Meanwhile, you need to prepare the gravy. Fry the pepper cut into rings in oil (about a minute) and remove with a slotted spoon.
5. Place the pepper on a heated dish, pour sour cream over it, put fried pepper rings on top and serve.

Stuffed peppers are a dish that needs to simmer well. Therefore, as already mentioned, you need to select dishes with thick walls for cooking. To make the pepper tender, you need to spare no sour cream, which is added to last stage preparations.

Bell pepper is a universal vegetable, good both raw and in preparations or cooked hot. You can stuff peppers in any form. Juicy fresh halves with a spicy filling will serve as an excellent snack.

With minced meat or chicken, peppers can be served both for a family dinner and a holiday table, and canned stuffed with vegetables will delight you in the cold winter.

Stuffed peppers for appetizer

The easiest way, of course, is to prepare stuffed peppers for an appetizer. To do this, it is better to choose medium-sized fruits, wash them, and, cutting them lengthwise and removing the stem and seeds, fill them with filling.

You can get creative with the filling. Classic - hard cheese, grated on a medium grater, with mayonnaise and garlic (to taste). You can take cottage cheese with herbs (if the cottage cheese is sour and you don’t count calories, you can beat it with a small amount of softened butter).

In principle, the halves can be used as serving cups for any salad that contains pepper or which is combined to taste with pepper. Cover the finished snack with cling film and place in the refrigerator until serving.

Meat or chicken filling for stuffing peppers, it should not be too lean and dry. Therefore, it is better to take minced lamb or beef with the addition of pork. Low-fat minced chicken suitable for those who care about their weight.

To prepare the filling, you need to saute a medium-sized onion in a frying pan with a small amount of vegetable and butter (vegetable oil is needed so that the butter does not burn), add minced meat (300 grams) and fry it, stirring, until cooked.

Salt, pepper and mix with boiled rice (approximate ratio of minced meat to rice is 3:1). To make the filling more juicy, you can add a small amount of broth.

Stuffed peppers can be baked in the oven or stewed in sauce. The preparation of the peppers depends on which method you choose. For baking, cut the peppers lengthwise and remove the stalk; for stewing, trim the fruits around the stalk and remove it along with the seeds to make whole “pots”.

Considering that the filling is already ready for use and does not require long heat treatment, halves of peppers can be blanched in salted boiling water (no more than 2-3 minutes) to reduce their cooking time. Fill the blanched peppers with filling.

To bake, grease the resulting “cups” with mayonnaise, sprinkle with grated cheese and place in a foil-covered pan. Bake at a temperature of 150-180? C until golden brown.

To stew, place the stuffed peppers in a deep dish; you can cover them with lids made from thin carrot slices. The volume of the mold should be such that the peppers fill it entirely.

It is better to make tomato sauce: sauté for butter flour (1 - 2 tablespoons), add tomato paste(1 tablespoon), quickly heat until the smell of vinegar disappears and dilute with boiling water or hot broth. Cook, stirring, until lumps disappear, add salt and pepper to taste.

You shouldn’t get too carried away with seasonings; peppers have their own distinct taste. Pour the resulting sauce over the peppers; if it is not enough, add boiling water or broth.

Bring the sauce to a boil, reduce heat and simmer until tender, covered. This will take 40-60 minutes depending on the type of pepper. When ready, add greens. Parsley goes well with the taste of stewed peppers and tomatoes.

Attention: peppers with the finished filling can be stewed in a double boiler, baked in the oven, placed on a wire rack and you will get an amazing combination of taste. Vegetarians can only use vegetables for the filling, but this does not make them lose their attractiveness and aroma.

To prepare the dish you need to take 5 sweet peppers, 300 g of feta cheese, 100 g of sour cream, 40 g of green onions, dill, salt and pepper to taste. Cut the pepper lengthwise, remove the core, and add salt.

Mix the cheese with sour cream, add hot pepper, fill the dough with the mixture, sprinkle with herbs, place on plates and serve as cold snack. The food is finger licking good!

Peppers stuffed with vegetables for the winter

To prepare the preparation you need to take the following ingredients:

• 10 medium sized peppers;
• 400 g minced meat;
• 200 g rice;
• 2 tablespoons of tomato paste or Torchin spicy ketchup;
• 2 onions and carrots;
• salt, pepper, seasonings and vegetable oil.

Wash all ingredients, peel, chop carrots and onions, fry half until golden brown. Boil the rice until half cooked. Mix the minced meat with rice and seasonings, add onions and carrots, and you can chop the greens.

Stuff the rice, leave a little space on top so that when the rice is boiled, the filling does not come out. Now you need to make a dressing, mix onions, carrots, tomato paste, put peppers on top of the dressing, pour water into a container up to the middle of the peppers, simmer over low heat for 40 minutes.

The peppers are ready, now you need to arrange them liter jars, pour in the dressing, add a spoonful of vinegar or citric acid, sterilize for 20 minutes and preserve tightly.

Attention: you need to close the pepper only when it is ready, and not raw filling, you can prepare a marinade from water, sugar, vinegar, salt and spices. The calorie content of one pepper is 80 calories.

Gorgeous dishes are ready; you can please yourself with stuffed peppers at any time of the year. Bon appetit and good health!

Stuffed peppers can be lean or meat-based. Easy to prepare, this dish will become a real decoration of the holiday table. And the vitamins contained in it will be an excellent addition to its taste and appearance.

How to cook lean stuffed peppers?

Compound:

1. Bell pepper - 10 pcs
2. Champignons - 800 g
3. Carrots - 2 pcs.
4. Rice - 0.5 tbsp
5. Bulbs - 2 pcs.
6. Garlic - 2 cloves
7. Tomato paste
8. Sunflower oil
9. Parsley
10. Pepper, salt

Preparation:

• Rinse the peppers well, cut off the tops, carefully remove all seeds, rinse again and dry.
• Next, prepare the filling for the peppers. To do this, wash the mushrooms, clean them and cut them into neat slices.
• Finely chop the onion, grate the carrots on a coarse grater, and boil the rice until half cooked. Place the onion in a heated frying pan with the addition of vegetable oil and fry. Then add the carrots and mushrooms and fry for about 10 minutes.
• Next, add boiled rice and finely chopped parsley to the vegetable and mushroom mixture. Squeeze the garlic there, pepper everything, add some salt and mix thoroughly.
• Stuff the peppers with the prepared mixture and fry them for about 5 minutes. Take out the pepper and put it in a saucepan. Mix the tomato paste with water, pour it over the peppers and cook for 20 minutes over high heat.

How to cook peppers stuffed with meat and vegetables?

Compound:

1. Bulgarian sweet pepper - 1 kg
2. Any minced meat - 600 g
3. Rice - 1 tbsp
4. Onion - 1 piece
5. Carrots - 1 pc.
6. Any greens - 1 bunch
7. Tomato paste - 3 tbsp.
8. Sour cream - 250 g
9. Vegetable oil - 3 tbsp.
10. Pepper, salt

Preparation:

• Wash the pepper thoroughly, cut off the top, remove the seeds and place most of it in boiling salted water for about 3 minutes. Then take out the pepper, place it on a flat surface and let cool. Cut the second part of the peppers into strips, along with the carrots.
• Finely chop the onion, fry the vegetable mixture, add some salt and pepper. Boil the rice until half cooked, add minced meat, fried vegetables, add salt and, if desired, sprinkle with ground black pepper, start the peppers and place them in the pan.
• In a separate container, mix tomato paste, water, sour cream and spices. Mix everything until smooth. Pour the prepared mixture over the peppers so that they are almost hidden under the liquid, and simmer over low heat for about half an hour or 40 minutes.
• It is better to serve ready-made peppers with sour cream.

How to cook stuffed peppers in a double boiler?

Compound:

1. Bell pepper - 2 pcs.
2. Minced pork and beef - 250 g
3. Rice - 3 tbsp.
4. Cheese - 50 g
5. Onion - 1 piece
6. Pepper, salt

Preparation:

• We thoroughly wash the pepper, cut off the top, cut it into two parts lengthwise, and remove the seeds. Boil the rice for 7 minutes, then add minced meat and finely chopped onion to it.
• Mix everything, add salt and pepper. We stuff the pepper halves and place them in a steamer. Cooking time is about 30 minutes. Sprinkle the finished peppers with grated cheese.
• Makes 4 servings. If you want to make a larger quantity, increase the proportions of ingredients.

How to cook stuffed peppers in the oven?

Compound:

1. Minced meat - 500 g
2. Bell pepper - 12 pcs
3. Sunflower oil - 0.5 tbsp
4. Rice - 0.5 tbsp
5. Tomatoes - 2-3 pcs.
6. Bulbs - 3 pcs.
7. Flour - 2 tbsp.
8. Sour cream - 200 g
9. Ground red pepper - 0.5 tsp.
10. Greenery

Preparation:

• Finely chop the onion and fry, then add tomatoes, raw rice, ground pepper, grated tomato, a small cup to the onion warm water, ground meat. Salt, pepper everything and remove from heat, adding chopped herbs.
• Stuff the peppers with the filling, place them vertically in a pan, pour in 1 cup of heated water, cover the pan with a lid and place on low heat. If the water has boiled away during the stewing process, there is nothing wrong with adding more heated water.
• When the peppers are half ready, fill them with grated tomato and place in a preheated oven.
• Add egg yolk, slightly toasted flour and juice from peppers to sour cream. Mix all ingredients thoroughly, heat and pour this sauce over the finished bell peppers when serving.

How to cook stuffed peppers for the holiday table?

Compound:

1. Bell pepper - 1.5 kg
2. Rice - 1.5 tbsp
3. Bulbs - 3 pcs.
4. Carrots - 1 pc.
5. Minced meat - 400 g
6. Tomato juice - 0.5 l
7. Chicken eggs - 1 piece
8. Sugar, salt
9. Pepper, bay leaf

Preparation:

• Boil the rice until half cooked and drain in a colander. Finely chop the onion, grate the carrots, and fry this vegetable mixture in a frying pan. Then, add rice and minced meat to the fried vegetables, add salt, pepper, beat in the egg, and mix everything thoroughly.
• Place the bell peppers, washed and seeded, in salted boiling water for 2 minutes. Then we take it out, cool it and stuff it not very tightly. Place the peppers in the pan in a standing position.
• Prepare gravy for stuffed peppers. To do this, fry the onions and carrots, pour in tomato juice, add ½-liters of water, add bay leaf, allspice, sugar, salt and bring to a boil.
• Pour the prepared gravy over the peppers so that it covers them completely. Simmer the pepper under the lid for twenty minutes from the moment it boils.
• Serve like this stuffed peppers served with gravy, in which he prepared.

Homemade stuffed peppers are a childhood dish for me. Its taste is associated with home comfort, a kind grandmother and family holidays. This dish, beloved by all fans of home cooking, is very tasty, nutritious and healthy. It has been prepared for decades, both on weekdays and for the holiday table. I like stuffed peppers, both cold and hot. I think that in the summer and autumn seasons it definitely needs to be prepared, or better yet, more than once. The time spent preparing stuffed peppers will be rewarded with gratitude and admiration from everyone who tries this culinary masterpiece.

Stuffed peppers, products

• sweet pepper, 1.5 kg;
• rice, 1.5 cups;
• minced pork and beef 600 g;
• onion 300 g;
• carrots, 200 g (optional);
• sunflower oil, 150 ml;
• salt, pepper, seasonings to taste.

Cooking stuffed peppers