What to stuff peppers with. Peppers stuffed with meat and rice: cooking recipes

Summer is probably the best time to prepare delicious dishes from fresh vegetables. If you are an amateur gardener, or even a professional, then vegetables ripen in greenhouses and beds, and if you are a city dweller, then vegetables in stores become cheaper and delight you with a huge variety. When your soul asks for more vegetables, you want to make hot dishes from them. At such a moment, peppers stuffed with meat and vegetables according to the classic recipe will become a real culinary holiday for the whole family.

Go to the garden or to the market, come back with colorful ripe peppers and let's prepare our delicious lunch together. In my family, almost everyone loves peppers stuffed with meat and prefers the stewed version, when the stuffed vegetables are cooked for a long time in a fragrant tomato-sour cream broth.

But I decided to introduce you to several ways to prepare this dish. After all, everyone will eventually have their own favorite recipe.

How to cook peppers stuffed with meat and rice

This is a very simple recipe and you don’t need to free up several hours of your time. Spend very little time preparing the vegetables and minced meat, and then watch them simmer until done.

To prepare the peppers you will need:

mixed minced meat (pork and beef) - 500-600 grams,
sweet bell peppers - 6-8 pieces (depending on size, small ones may need more),
rice - 0.5 cups,
white onions - 2 pieces,
carrots - 2 pieces,
tomato paste - 2 tablespoons (or fresh tomatoes - 3-4 pieces),
salt and pepper to taste.

Preparation:

1. Start by preparing the ground meat to stuff the peppers. The best choice for this dish is the so-called homemade minced meat, which consists of half or half pork and beef. You can take store-bought ready-made minced meat or grind it yourself.

The minced meat that you prepare with your own hands will definitely be tastier, because you will know for sure that only meat was put there.

2. Wash the bell pepper and remove the seeds from the middle. This is very convenient to do by cutting off the top and removing the core with a spoon. Rinse the inside with water so that no seeds remain.

3. Rinse the rice thoroughly and boil it until half cooked. The rice will cook together with the minced meat inside the pepper until it is completely soft. Rice can be boiled even in cold water, and removed when an individual grain is only slightly hard in the middle.

Rice will help the minced meat to hold together well and not fall out of the pepper.

4. Finely chop the onion. Grate the carrots on a coarse grater. Then lightly fry them in a frying pan in vegetable oil until they become soft and just a little golden.

5. Mix together the minced meat, rice and half the fried onions and carrots. To do this, take a separate bowl. As you stir, add salt and pepper to taste. Leave the other half of the onions and carrots in the pan.

6. If you are not using tomato paste, but fresh tomatoes, then they must also be prepared. Remove the skin from them. This will be very easy to do if you scald them with boiling water. Then grate the pulp or grind it in a blender. Make your own tomato puree.

7. Stew the second half of the onions and carrots that we have left along with tomato puree or tomato paste. If you have tomato paste, mix it with vegetables and literally after a minute of frying, add a little water to create a kind of sauce. When stewing, add a little salt, as the tomatoes will give a sweet taste.

8. Take the prepared peppers and stuff them. The minced meat can be applied with a spoon and then compacted firmly so that it completely fills each pepper.

If there is minced meat left, it’s not a big deal. This happens to me sometimes and I make several small meatballs, which I then simmer together with peppers. It turns out very tasty.

9. Place the peppers stuffed with meat and rice in a large saucepan. Ideally, if you can fit everything into one bowl and so that the open part of the pepper is directed upward. But it’s not scary if you can cook them only on their side. In my experience, the minced meat has never fallen out of the peppers.

When you have placed the peppers, cover it on top with onions and carrots stewed in tomatoes, which were waiting in the wings in the frying pan. Pour water on top and simmer covered for about 40 minutes until the pepper is ready.

If the pepper is very large, then you can cook for up to 60 minutes, but no more.

Ready peppers are served hot and with sour cream. Bon appetit!

Stuffed peppers with meat and rice in sour cream sauce

I will share with you a recipe for stuffed peppers in sour cream sauce, which has won the greatest love in my family. Perhaps the whole point is how sour cream and tomato, mixed in the sauce, incredibly deliciously sets off and complements the sweet bell pepper, and the result is simply an amazing dish. Be sure to try cooking both options and decide which tastes better to you.

The whole secret of this recipe is that you need to simmer the stuffed peppers in the sauce, not in plain water. To do this, mix sour cream and tomato paste in a ratio of approximately 3 to 1, and then dilute with water to the required amount. Let me remind you that there should be just enough of this sauce to cover the peppers in the pan by at least two-thirds. In this case, the peppers will be stewed perfectly.

Instead of tomato paste, you can use fresh tomatoes chopped in a blender or even classic ketchup without additives. I made it with Heintz ketchup and it turned out delicious.

Now let’s watch a video recipe for preparing stuffed peppers in sour cream sauce.

Peppers stuffed with meat and rice in the oven

There is another option for preparing stuffed peppers, which is also quite wonderful and differs slightly in taste in that the peppers are not boiled and stewed, but baked. At the same time, they are quite dry and without excess liquid in the form of gravy. They can even be baked under a cheese crust, which will only make the dish tastier.

To prepare you will need:

minced meat (can be mixed) - 500-600 grams,
sweet pepper - 6-8 pieces,
rice - 100 grams,
onion - 1 piece,
cheese - 150 grams,
salt and pepper to taste.

Preparation:

1. First of all, prepare the minced meat. Rinse thoroughly and cook the rice until half cooked.

2. Cut the onion into small cubes. Then mix together the minced meat, rice and onion. Season the filling mixture with salt and pepper.

3. Wash and remove the seeds from the inside of the pepper. Cut it lengthwise into two halves to make some kind of boats. This will make them convenient to bake, because you can put them in a wide baking dish or on a baking sheet. The stuffed peppers will not collapse.

4. Fill each pepper half with minced meat. Press it down well and smooth it out. The minced meat will not be too crumbly; with this method of cooking, it will be perfectly held together by rice.

5. Place the peppers in the oven and bake them for about 20 minutes at a temperature of 180-200 degrees. At this time, grate the cheese. To sprinkle peppers stuffed with meat and rice, any hard cheese of your choice is suitable, the main thing is that it melts well and forms an appetizing golden brown crust.

6. After twenty minutes, remove the pepper from the oven and sprinkle it with grated cheese. Let the cheese bake and the dish is ready.

Well, it's finally autumn! I love this time of year - generous, rich, colorful and incredibly beautiful. Going to the market now is a complete pleasure: everything is bright, tasty, aromatic. Glossy bell peppers bring special joy - it seems that they are not real, and you definitely want to touch them to be convinced of the reality of this beauty. It’s not surprising that I can’t help myself and carry kilogram after kilogram home. I carry it, and then in confusion I look at the newfound wealth and think what I can do so that joy does not give way to melancholy. Most of all, by the way, I love stuffed peppers. Ooooh, how delicious it is! By the way, would you like to know how to stuff peppers to make it look like the dinner was prepared by the most famous chef?

Sweet Bulgarian is a vegetable with “gray hair”: its history goes back over 9,000 years. In ancient times, it was used as a medicine for dizziness, anemia, nausea, and asthma.

If you're tired of your usual dinner options, read How can you stuff peppers?- you will probably find something new and interesting for yourself.

10 ideas for stuffing bell peppers

1. Classics of the genre - meat filling. Simple, familiar and endlessly delicious. Just don’t forget to add rice, carrots and onions when you get carried away.

2. But if we put it into the classics of the genre bacon(or even replace meat with it), it will turn out very unexpected and tasty. By the way, budget bacon is also suitable.

3. Vegetables, more vegetables- and you will have vegetable aromatic happiness. Celery, parsley, cauliflower, zucchini, eggplant - almost everything goes with pepper!

4. A mushrooms? Have you forgotten about them? And in vain, because this is a very worthy filling for stuffed sweet peppers, and not only champignons are suitable, but also any wild mushrooms.

5. And here’s a complete surprise for you - stuffed peppers with feta cheese! Mash with a fork, mix with a couple of eggs, add a sea of dill - and bake. Gastronomic ecstasy is guaranteed to you.

6. Do you still want meat? But try adding it to minced meat raisins, dried apricots, prunes, a handful of walnuts and lots and lots of spices. The result is a delicious option with oriental notes.

7. What if it’s not rice? A bulgur? Or even lentils? Beans? Try and look for your ideal combination of products, don’t be afraid and take risks: all experiments will definitely be delicious.

8. Try it pasta you do not want? It sounds very strange and unusual, however, penne with chicken in sweet pepper is the hit of the season, believe me. And check.

9. By the way, it goes great with chicken too. potato- here's another idea that you should definitely try. Affordable and satisfying.

10. And, yes, fish. Why not? Canned tuna with rice will taste great as a filling for sweet bell peppers.

5 tips on how to stuff delicious peppers:

1. To make it truly tasty, don’t be greedy when buying pepper: take the thickest, fattest one: it will give the filling an unearthly aroma and taste. Thin-walled peppers are absolutely not suitable for stuffing!

2. And don’t forget that all the peppers will take the same amount of time to cook - both these tiny ones and those giant ones, so it’s better to mix peppers of relatively the same size into the pan.

3. Meat - it is, of course, tasty and satisfying, but if you do not add vegetables to the minced meat (at least a little carrots and a little onion), the nainka will be dense and dry.

4. Sauce is the key to the success of any dish. Mix sour cream, garlic, a little lemon juice, a lot of herbs and a little spice - and that’s it, you won’t be disappointed with the pepper!

5. And winter is ahead. What will you stuff the peppers with? Or rather, not even what, but what? In order not to deprive yourself of your favorite delicacy, peel the pepper from the stalk and freeze it whole - it is perfectly preserved, and you can enjoy the aromas of summer all winter.

Stuffed peppers are not liked only by those people who simply cannot stand the smell and taste of this vegetable. The rest eat this dish with great pleasure. It is usually prepared with stuffing a la cabbage rolls: meat, rice, onions. However, not everyone likes the meat component. Sometimes, for one reason or another, some people need to know how to prepare a vegetarian version of such a dish. Well, the desire is natural, especially taking into account the popularization of a healthy lifestyle. Therefore, we will now tell you in detail how to make such stuffed peppers. The recipe (you can actually cook such a dish without meat), and more than one, will be presented to you below.

So let's begin. Without meat?

General principles

Don't think that peppers stuffed without meat won't be as tasty. Not at all. Quite the contrary. Still, the rice and meat filling, no matter how good it is, also becomes boring. And few people, by the way, know that this vegetable can be stuffed with other ingredients. Vegetables (with or without rice), mushrooms, buckwheat, pasta, cheese, shrimp, and cottage cheese are perfect for such purposes. Likewise, not everyone is aware that peppers stuffed without meat can not only be stewed, but also cooked in the oven, slow cooker, or grill. And even if you stew it, it’s not just like that, but in vegetable gravy, tomato juice, sour cream.

Food preparation

Stuffed stuffing for which can be quite varied, as we found out, is not difficult to prepare. This vegetable seems to be created in order to be filled with various ingredients. It is enough just to cut off the bottom with the tail, take out the partitions with the seeds - and please, the container for any filling is ready. By the way, by cutting off the bottom, you can capture a little more pulp and end up with a beautiful lid, which can then be used to cover the filling. As for color, size, variety, maturity, any specimen can be stuffed.

Which is exactly what we will do now.

no meat, classic. Ingredients

To prepare this vegetarian dish, the housewife needs to stock up on the following products: ten sweet bell peppers, a glass of rice, one large onion, a carrot, a tablespoon of tomato paste. The set, as you can see, is more than simple. The only thing worth paying attention to is that the rice needs to be round. It is more sticky, thanks to which the filling will hold its shape better.

How to cook

First, wash the rice thoroughly, more than once. Then pour into boiling water (a glass of cereal - two glasses of water). No need to stir. Cook for ten minutes over medium heat, then keep it on the lowest heat for another five under the lid. Turn it off. Leave to cool. Cooking peppers. How - described above. We fry grated carrots and randomly chopped onions in vegetable oil. Mix it with rice, pepper and salt. And then we fill her peppers. There is no need to try to compact them as much as possible. This can cause the peppers to burst, resulting in an unsightly dish. Then we cover them with lids from the bottom with a tail (you can skip this step if you wish). Place in a saucepan, add water mixed with tomato paste (it should not reach the top of the peppers), simmer over low heat for about forty minutes. You can serve with sour cream or mayonnaise.

This was the simplest recipe that most of our housewives use. But he is far from the only one. Next, we’ll look at how to cook Bulgarian in Greek. At home, this dish is called “Gemista”.

Greek version of stuffing

First, boil a glass of rice and prepare ten peppers in the same way as above. We chop two eggplants finely, salt them well and leave them like that for about twenty minutes. Thanks to this procedure we will get rid of bitterness. In principle, the peel can be removed. Then you can skip the described step. Peel and wash two carrots and one zucchini. Finely chop and add three hundred grams of chopped champignons to them. And then we put it all in a frying pan with hot olive oil and fry for five minutes. Then add the eggplants. If you left them with the peel and kept them in salt, then you must remember to rinse the pieces under running water. Fry all the vegetables for another 15 minutes. Then add the cooked and washed rice and stir. Taste, add salt and pepper, mix again and after a couple of minutes turn off the heat. Let the filling cool and we’ll start filling it ourselves. Grate another carrot and finely chop five tomatoes. Fry everything in olive oil for five minutes. In two glasses of water (necessarily hot) dissolve three tablespoons of miso paste and one of the usual tomato paste. Stir and pour the resulting mixture into the vegetables. Add a tablespoon of sugar, salt and pepper, simmer for five minutes, no more. Then we stuff the peppers with cooled vegetables and mushrooms, put them in a saucepan, pour in the resulting filling and cook over low heat under the lid for about forty minutes. We don’t serve it right away, let the dish sit for another half hour. Well, then you can call your family to the table.

Peppers + mushrooms + pasta

“Stuffed peppers without meat - that’s all right! But stuffing mushrooms and pasta into it is simply blasphemy!” - this is exactly what many may exclaim. And they will raise a cry completely in vain. Such a unique filling goes well with the taste of pepper and makes the dish very original. But in principle, what is surprising here, by and large. Remember the same pasta (in our opinion - banal pasta), to which Italians add almost everything they see. Including peppers and mushrooms. So, if you think about it, what you need to do here is not to be indignant, but to quickly run to the stove. To prepare stuffed peppers without meat in a completely different form.

How to do it?

Boil 150 g of spirals (it is best to take this type of pasta) to a state that in Italy is called al dente. And if in our opinion, then so that they do not turn into porridge, but are a little hard. We grate two carrots, chop the same number of tomatoes and onions arbitrarily but finely, and send everything to fry in a frying pan. After about five minutes, add 300 g of boiled champignons to the vegetables. We also cut the mushrooms finely. Cook for about 15 minutes, then pour in two tablespoons of soy sauce, stir, turn off the heat, add pasta. Beat two eggs and add grated cheese to them (200 g is enough). Pepper and salt. Mix. We stuff the appropriately prepared peppers with the resulting minced meat, add water mixed with five tablespoons of tomato paste, add five black peppercorns and a bay leaf. Simmer in the oven for forty minutes. Definitely under the lid. And then another half hour without her.

and butter

Three hundred grams of mushrooms (any - fresh, but boiled, or canned) need to be finely chopped. Then add three grated potatoes to them. In principle, if you wish, you can also add onions. The entire resulting mass must be salted and peppered, stirred, and then filled with peppers. And seal the top tightly with a circle of tomato. Place all this beauty tightly in a saucepan, add water in which three tablespoons of tomato paste are mixed, and then simmer for an hour on the lowest heat.

Stuffed with corn

When it comes to such a dish as peppers stuffed with vegetables without meat, all that remains is to be amazed by the imagination of culinary specialists and the abundance of existing fillings. As is the case with the following recipe. To prepare bell peppers stuffed with vegetables, take a standard jar of corn, drain the liquid, and place the grains in a frying pan with heated olive oil. Add three finely chopped tomatoes to them, add salt, and fry until all the liquid has evaporated. Cut the peppers in half lengthwise, remove the seeds and membranes, place on a baking sheet lined with foil, and place in the oven for twenty minutes at a temperature of no more than 150 degrees. Then we take them out, let them cool, and then fill them with corn and tomato filling, after adding a bunch of chopped herbs and one hundred grams of grated cheese. Bake for another half hour.

A few words about diet

By and large, almost all of the options proposed above (except for extreme with pasta and pepper with potatoes and mushrooms) are, by definition, dietary. Except for one thing. The cooking process involves frying vegetables in oil and using sour cream. Therefore, all those who count every calorie should simply skip the sauteing stage and replace the sour cream with low-fat unsweetened yogurt. And it is advisable to take brown rice instead of regular rice. That's all science is. Or you can come up with your own version. To make it easier, below is an example of such a dish.

Dietary stuffed peppers. Recipe without meat, with beans

Boil three hundred grams of any beans until half cooked. Do the same with a glass of brown rice. Cool both ingredients, mix, add grated carrots and chopped onion. Add salt. Stuff the peppers and cook in a double boiler for half an hour. You can serve it with soy sauce to improve the taste.

Making blanks

And now a few words about how to prepare bell peppers stuffed with cabbage for the winter. It is worth noting that there are many recipes, but we will present the simplest, but no less popular. We give all the ingredients based on 10 pieces of fairly large bell peppers.

Grind three hundred grams of cabbage, one bunch of green onions and ten sprigs of basil. We make the marinade from a glass of white wine, half a glass of wine vinegar, one hundred grams of sugar, two tablespoons of curry and cumin and one and a half tablespoons of salt. That is, we simply mix everything, pour it into a saucepan and bring to a boil. Remove the stems from the peppers, peel them and place them in the marinade. Leave on low heat for exactly three minutes. Then we take out the vegetables, and put cabbage in their place. Hold for one minute. Take a bowl, place a colander on it, and discard the cabbage. When it has drained, mix it with herbs, stuff the peppers, put it tightly in a three-liter sterilized jar, and pour the marinade from the bowl. Add boiled water to the top, drain all the brine, bring it to a boil, pour it back into the jar, and roll it up. A great winter snack is ready!

Conclusion

We tried to tell you in detail how you can cook stuffed bell peppers without meat. The fillings for this vegetable, as we have seen, can be completely different. And the options we have given are a drop in the sea of available recipes. And if you consider that you can also create your own based on existing cooking methods, then we can draw the following conclusion: even without meat, stuffed peppers can be quite a tasty and quite filling dish!

A little later, I also wrote. This was an interesting recipe using many ingredients. Looking through them again, I realized something was missing. And I came to the conclusion that there were not enough... recipes.

Yes Yes! Recipes are simple and original, with a minimum of ingredients, as well as with a lot. Because there are a lot of recipes for stuffed peppers. To paraphrase the poet, we need more recipes, good and different.

How to cook stuffed peppers. Step-by-step recipes for cooking peppers with minced meat and rice

Below we will look at several recipes for stuffed peppers with different ingredients and different cooking methods. There is nothing particularly complicated about these recipes. So read, watch and prepare carefully. You will succeed.

Medium sweet pepper - 8-10 pcs.
Medium carrots - 2 pcs.
Large onions - 3-4 pcs.
Beef and pork meat - approximately 1.2 kg. Total
Rice - 2 tbsp.
Black peppercorns (for grinding in a mortar) - 20-25 pcs. taste
Medium tomato - 1 pc.
Medium hot pepper - 1 pc. (taste)
Garlic - 5 cloves
Vegetable oil for frying
Dill and parsley

Preparation:

1. Cut out the stalk of the peppers and remove the seeds with veins. We will remove the remaining seeds with water when we wash the peppers.

2. Cut the carrots into medium cubes.

3. Chop a couple of onions coarsely for a meat grinder, and cut one onion into medium cubes.

4. We have two types of meat: beef and pork. Cut it into large pieces for a meat grinder. We make minced meat. We don't need that much minced meat. We use as much as we need and freeze the rest of the minced meat.

5. Why didn’t I write the exact amount of minced meat, because it depends on many factors, what kind of peppers you have, how much other ingredients you will add to the minced meat. For example, I don’t really like rice, so we add a little of it.

6. So, we have prepared the minced meat, immediately mix it thoroughly. And we separate the part we don’t need into another bowl. We put it in the freezer. (We separate by eye. We left about 400 grams.)

If you can’t decide, fill one pepper and count how many tablespoons of minced meat it contains. Please note that there will be more rice. Then everything is simple, multiply the number of spoons by the number of peppers and set aside the resulting number of spoons for the peppers. We freeze the rest.

7. Meanwhile, let the rice cook. Add a couple of tablespoons of rice to boiling water and cook for 7 minutes.

Prepare the minced meat completely

8. Pass the prepared onion through a meat grinder and add to the remaining minced meat. Mix.

9. Salt, add rice, after draining the water from it. Pour the peppercorns into a mortar and grind with a pestle. If you don't have a mortar, you can cover it with something on top and crush it finely with a hammer.

Why are we doing this? This pepper gives a stronger aroma and everything turns out tastier. I even prefer to pepper the soup either from a mill or crush the peas in a mortar. Give it a try. You will immediately feel the difference. Mix everything well.

10. Pour vegetable oil into a cauldron, heat it up and add the onion, which we cut into cubes. You can also fry in a deep frying pan, depending on what is more convenient for you and what you have.

11. As soon as the onion has become transparent, add chopped carrots to it. At this time, finely chop the hot pepper and garlic. Be careful! Pepper can be very hot. Add according to your taste. We send hot peppers to onions and carrots.

12. Place the tomato in a deep cup and pour boiling water over it for a couple of minutes. After this, we easily peel the skin, cut it into pieces and fry it with other vegetables. Salt and mix.

Stuffing the peppers

13. After all the peppers have been stuffed, place them in a cauldron to fry while standing, stuffing side up, and pour boiling water over them just below the top edge of the peppers.

14. Continue to simmer. Close the lid and reduce the heat to low. The peppers need to sit and simmer. Let them stand for about 35 minutes. If you have large peppers, wait a little longer.

15. The allotted time has passed, open the lid, add chopped garlic, as well as chopped dill and parsley. Add everything to your liking. We added everything in moderation.

16. Test for salt, close and let stand for another 5 minutes on low heat. Turn off the fire. Let it brew for 20 minutes.

OK it's all over Now. Our stuffed peppers are ready to serve.

Serve with sour cream and herbs added if it’s not enough for someone.

Bon appetit!

Recipe for stuffed peppers in the oven

Ingredients:

Bell pepper - 5-6 pcs.
Minced meat - 400 g.
Boiled rice - 5 tbsp.
Onions - 1 pc.
Salt pepper

Sauce:

Onion - 1 pc.
Carrots - 1 pc.
Tomato - 1-2 pcs.
Sour cream - 2-3 tbsp.
Water - 1 glass
Salt pepper

Preparation:

1. For beauty, take red pepper. Wash all the vegetables. We clean what is necessary.

2. Cut the peppers lengthwise, in half, and remove seeds and veins. You can leave the stem and tails. We need boats made from halves.

3. Cut one onion into cubes. Grate the carrots on a medium or coarse grater. Place the onion in a frying pan with heated vegetable oil. As soon as the onion becomes transparent, add grated carrots to it.

4. When the carrots become soft, after about 5-7 minutes, add diced tomatoes to them.

5. Meanwhile, prepare the filling. Add 5 tablespoons of rice boiled until half cooked to the minced meat. Rice is cooked in boiling water for 7 minutes. Grate the onion on a fine grater and add to the minced meat. Salt, pepper and mix the minced meat well.

6. The vegetables are fried. Add a couple of tablespoons of sour cream to them. Add some water and salt. Mix everything and leave to simmer.

7. Place foil on the bottom of a baking sheet, grease it with vegetable oil and pour in a little juice from our roast. Add half a glass of water.

8. Fill the pepper boats (halves) with minced meat. If your minced meat is too thick, you can dilute it with water, preferably milk, or even better cream. The peppers will be softer and more tender.

9. Stuff all the peppers like this and place them on a baking sheet. Place a roast on each half and pour the juice from underneath it. Pour half a glass of water into the frying pan, rinse the pan and pour this water into the peppers.

9. It turns out that the peppers are half filled with sauce. Place them in the oven for 40-45 minutes.