Oven-stuffed bell peppers have firmly established themselves in national cuisines many countries of the world. The dish immediately hit the spot and became extremely popular.

Variety of choice

There are many ways to stuff peppers. They differ from each other:

  • by type of filling;
  • according to the method of preparation of the main products;
  • according to the composition of products for the filling;
  • by the way the food is prepared.
  1. Wash the peppers, peel and cut in half.
  2. Grind the cheese on a grater, mash the canned food with a fork, and carefully chop the greens.
  3. Combine all products according to the recipe (take only half of the cheese) together and cook the minced meat.
  4. Fill the pepper halves with the resulting mixture, sprinkle them with the remaining cheese, place in a mold and send to the oven.

The readiness of such a dish is best determined by golden brown. After that, peppers can be laid out on plates, decorated with vegetables, herbs and safely served on the table.

The right combination

Getting started, it must be remembered that it is not the filling or the base that should be tasty, but the peppers, stuffed with minced meat. This is much easier to achieve in the oven. Here everything will depend on the correct selection of components. Take, for example, a variant from a mixture of absolutely different products: 3 large pods bell pepper, 300 grams chicken meat, onion, 200 grams of mushrooms, 150 grams of hard cheese, salt, vegetable oil and pepper.

Cooking process:

  1. chopped onion and fresh mushrooms fry in a pan in oil.
  2. Make minced meat from chicken meat and add fresh chopped parsley to it.
  3. Combine the products together and fill them with slices of peeled pepper.
  4. Put the semi-finished products in a mold, and then generously sprinkle with grated cheese and send for baking in the oven. In this case, the ideal temperature is within 190 degrees.

After 35 minutes, ready-made rosy peppers can be laid out on plates and you can start eating.

Unusual composition

Everyone is accustomed to using rice to prepare the filling. And, for example, stuffed bell peppers in the oven with buckwheat are even tastier. This cereal with its specific aroma gives the dish a special charm. Here you will need products in the following quantities: 8 fleshy pods of sweet pepper, 3 carrots, a glass of buckwheat, 150 grams of champignons, salt, 50 grams of any vegetable oil, 100 grams tomato paste, 25 grams of sugar, peppercorns, herbs (parsley, dill) and bay leaf.

Cooking method:

  1. Cut off the top of the washed peppers and remove the seeds to make neat cups.
  2. Boil buckwheat a little in slightly salted water.
  3. Mushrooms randomly chopped and fried in oil.
  4. In a separate pan, also fry the grated carrots in oil.
  5. Combine together buckwheat, mushrooms, part of the carrot. Fill pepper cups with mixture.
  6. Add tomato, sugar to the remaining carrots and prepare the dressing by frying the mixture for 5 minutes over low heat.
  7. Peppers lay vertically in a saucepan, pour 2/3 with water, cover with dressing and put on fire. As soon as the water boils, put the pan in the oven and simmer for 35 minutes.

Now it remains only to arrange the peppers on plates and decorate with finely chopped greens.

Completely meat-free

And those who do not like meat at all can cook peppers stuffed with vegetables in the oven. Products can be customized to your taste. For example, 1 kilogram of bell peppers, 2 kilograms of carrots, a liter tomato juice, ½ kilogram of onion, 50 grams of sugar, 1 lemon, salt, 50 milliliters of vegetable oil and a little pepper.

Cooking process:

  1. Fry onion half rings and grated carrots for 10 minutes in oil under a lid.
  2. Add salt, juice, 25 grams of sugar, pepper, juice of half a lemon and simmer everything together for another 15 minutes.
  3. Peppers, rinse, peel and divide with a knife lengthwise into 2 parts.
  4. Fill each half with minced meat and place in a mold.
  5. From the remaining products, prepare the dressing and pour it over the peppers.
  6. Send the mold to the oven for 25 minutes. For baking, a temperature of 180 degrees will be enough.

Before serving, peppers should be poured with the sauce in which they were stewed, and sprinkled with plenty of herbs.

A summer appetizer of the original form “Hearts” is a very beautiful idea for serving a familiar dish. AT chopped meat add fried vegetables and cook with this delicious stuffing stuffed pepper halves in the oven. A piquant nuance in this recipe will be a crust of melted hard cheese. An appetizer in this design can be served at receptions, picnics and gala dinners.

Taste Info Second meat dishes / Second vegetable dishes

Ingredients

  • pork - 400 g,
  • salt - 1/3 tsp,
  • bell pepper - 6 pcs.,
  • cherry tomatoes - 5 pcs.,
  • onions - 2 pcs.,
  • vegetable oil - 2 tbsp. l.,
  • garlic cloves - 1 pc.,
  • dill - a small bunch;
  • hard cheese - 100 g,
  • chicken eggs- 1 PC.


How to cook "Hearts" pepper halves stuffed with minced meat in the oven

Buy a small piece pork tenderloin and peppers with thick fleshy walls. A sprig of small cherry tomatoes can be replaced with one ordinary fruit.
Cut the meat into cubes, chop with a blender at the highest speed. Minced meat should be tender, without "interspersed" lived and films.


Salt the resulting meat mass; if you wish to receive spicy dish add ground black pepper to your liking.


Cut each pepper in half, grabbing the stem as well. But the cut should not be continuous, the third part of one side remains uncut (see how it is shown in the photo). This will form a shape resembling a heart. Remove seeds. Chop one pepper very finely, it is intended for the filling.


Dice the onions and tomatoes, add chopped peppers to them and sauté all the vegetables for vegetable oil.


Put the "hearts" of pepper in a baking dish (you do not need to lubricate it with oil).

Combine the meat with fried vegetables, add a little chopped garlic and herbs, mix everything thoroughly until smooth.


Stuff the pepper with the resulting filling so that the slide from it rises a little higher (approximately 1 cm).


Cover the form with foil and send for 30 minutes in the oven, heated to 180 degrees.
Grate cheese and mix with raw egg. After the required time has passed, remove the form from the oven, grease each pepper with the cheese mixture. Put the "hearts" in the oven for another 5-10 minutes so that a golden crust appears (do not cover the form with foil anymore).
Sprinkle the finished "hearts" along the contour with finely chopped dill. You can decorate the dish with wavy lines of salted butter. To do this, take the oil room temperature put it in a plastic bag. Cut off a small corner of the bag (cut depth - 2 mm). When you press the bag, squeeze out a thin stream of oil and decorate the finished snack with it.

Cooking Tips:

Pepper halves stuffed with minced meat in the oven, you can do with any other filling:

  • In the minced meat described above, add rice boiled until half cooked.
  • The filling for vegetarians is rice and champignons fried with onions and carrots (they must be finely chopped).
  • Instead of pork, you can use chicken breast cut into small cubes. But the filling will turn out to be more tender if the meat ingredient is ground in a blender or meat grinder.
  • Another great filling for those who for some reason do not eat meat is completely vegetable, for which you need to fry small cubes of zucchini or eggplant with onions, carrots and tomatoes.

Hard to find more universal dish than stuffed peppers. It is prepared simply and quickly enough with a filling of a variety of products, which makes it an affordable dish for every day. Moreover, even vegetarians and fasting people will be able to find suitable recipe. If you cook stuffed peppers in the oven, then it can become a decoration. holiday table, as it looks very bright and appetizing.

Cooking features

No one wants stuffed peppers to turn into a shapeless mass or, on the contrary, the filling in it turns out to be unbaked. To prevent this from happening, you need to know a few subtleties.

  • When choosing peppers that are going to be baked with minced meat in the oven, preference should be given to fruits that are even in shape and approximately the same size. If you are going to bake whole peppers, choose medium-sized fruits. For cooking stuffed peppers in halves, medium or even large specimens are more suitable. It is important that the size of the peppers is approximately the same, since it takes an unequal amount of time to bring fruits of different sizes to readiness.
  • Bright multi-colored peppers look more appetizing, so preference should be given to red and yellow peppers, especially if the dish is being prepared for the festive table.
  • Rice is often used for stuffing. Before putting this ingredient in the filling, it should be boiled, but only until half cooked.
  • When roasting pepper halves, it's a good idea to use cheese. If you sprinkle them with pepper, then an appetizing crust forms on the vegetable during baking.
  • Serve stuffed peppers with sour cream or complex sauce. If the peppers were baked in sauce, then it is logical to serve the dish to the table with it.

No garnish is required for stuffed peppers - this is a self-sufficient hot appetizer.

Peppers stuffed with meat and rice

  • medium-sized Bell pepper- 1.5 kg;
  • pork - 0.2 kg;
  • beef - 0.3 kg;
  • rice - 100 g;
  • tomato paste - 50 g;
  • tomatoes - 1 kg;
  • ground paprika - 5 g;
  • bay leaf - 5 pcs.;
  • black ground pepper- taste;
  • allspice peas - 5 pcs.;
  • salt - to taste.

Cooking method:

  • Rinse the rice well and boil in salted water until half cooked (you need to cook for about 10 minutes after the water boils). Drain the water.
  • Wash the meat, dry it, cut into pieces and scroll through a meat grinder, alternating pieces.
  • Mix minced meat with rice, pepper and salt.
  • Wash the peppers, cut off the stems. Carefully so that the fruits do not crack, take out the seeds and remove the partitions.
  • Stuff the peppers tightly with the minced meat and rice filling.
  • Wash the tomatoes, remove the stalks and seals next to them. Cut each tomato into 4-6 pieces.
  • In a deep baking dish, tightly fold the peppers, spread the slices of tomatoes between them.
  • Dilute tomato paste with water, mix ground paprika with this liquid and pour peppers with this mixture so that it covers the peppers by about half. Put laurel leaves and allspice peas.
  • Preheat oven to 180 degrees.
  • Put the mold with peppers in the oven for 40 minutes.

Serve, watering tomato sauce in which peppers were stewed.

According to this recipe, you can cook a dish from frozen peppers. In this case, it should not be thawed before cooking.

Peppers with meat and rice, baked in halves

  • bell pepper (large) - 1 kg;
  • minced meat - 0.5 kg;
  • rice - 100 g;
  • carrots - 100 g;
  • onions - 100 g;
  • sour cream - 100 ml;
  • tomato paste - 50 ml;
  • fresh herbs - 50 g;
  • salt, pepper - to taste.

Cooking method:

  • Wash the pepper, cut each fruit in half, while the “tails” can be left: the baked pepper looks even more appetizing with them. Remove the seeds and partitions.
  • Dip the pepper for 5 minutes in boiling water, remove and dry with a napkin.
  • Boil the rice in salted water until half cooked, drain the broth, let the rice cool a little and dry.
  • Minced salt and pepper.
  • Finely chop the greens with a knife.
  • Remove the husk from the onion and chop it very finely.
  • Peel the carrots and chop on a grater with small holes.
  • Add vegetables and herbs, rice to the minced meat; mix everything very well.
  • Stuff the peppers with the minced meat. Place them on a baking sheet lined with parchment.
  • Mix sour cream with tomato paste. Lubricate the filling with the resulting sauce.
  • Place the baking sheet with peppers in the oven preheated to 180 degrees. Bake 40 minutes.

After spreading the peppers on plates, pour them with sour cream mixed with a small amount of ketchup.

Peppers stuffed with meat and rice under cheese crust

  • bell pepper - 1 kg;
  • minced meat (preferably pork) - 0.35 kg;
  • rice - 100 g;
  • cheese - 0.2 kg;
  • hard cheese - 100 g;
  • onions - 0.5 kg;
  • tomato paste - 25 g;
  • vegetable oil - 50 ml;
  • garlic - 2 cloves;
  • salt, spices, herbs - to taste.

Cooking method:

  • Cut the onion into small cubes, set aside about a fifth for the filling. Fry the rest of the onion until golden brown, then simmer for a few minutes with the addition of tomato paste. Lubricate the form in which you are going to bake the peppers with this frying.
  • Add the reserved onion to the minced meat.
  • Chop the cheese as thoroughly as possible with a knife and also mix with minced meat.
  • Add rice, crushed garlic to the minced meat, mix thoroughly. Pepper and salt to taste. Add chopped herbs if desired.
  • Stuff the peppers, spreading the filling with a slide. Put them in the form directly on the fry.
  • Finely grate hard cheese, sprinkle with peppers.
  • Bake peppers at 180 degrees for 40 minutes.

You can sprinkle cheese on peppers not immediately, but 20 minutes before cooking. Then it will have a more appetizing shade.

Peppers stuffed with chicken breast

  • bell pepper - 1 kg;
  • fillet chicken breast- 0.4 -0.5 kg;
  • onions - 100 g;
  • cheese - 120 g;
  • carrots - 100 g;
  • garlic - 1 clove;
  • nuclei walnuts- 50 g;
  • sour cream - 50 g;
  • vegetable or butter - how much will go;
  • salt, spices - to taste.

Cooking method:

  • Cut the chicken breast fillet into small cubes.
  • Grind walnut kernels with a knife, mix with chicken fillet.
  • Clean and chop vegetables. Let them lightly in a small amount of heated oil.
  • Mix vegetables with sour cream, salt and pepper.
  • Connect chicken fillet with vegetables, mix thoroughly.
  • Wash the pepper, cut each vegetable lengthwise into 2 halves, remove seeds and partitions from them.
  • Fill the pepper halves with prepared minced meat.
  • Coarsely grate the cheese, sprinkle it with stuffed halves of peppers.
  • Grease the parchment with oil, lay on a baking sheet. Put the pepper halves stuffed with minced chicken breast on it.
  • Place the baking sheet in an oven preheated to 190 degrees. The dish will be ready in 35 minutes.

Stuffed pepper prepared according to this recipe can be considered a dietary dish.

Peppers stuffed with vegetables and rice

  • sweet pepper - 1 kg;
  • eggplant - 0.5 kg;
  • onions - 150 g;
  • carrots - 100 g;
  • tomatoes - 0.2 kg;
  • rice - 150 g;
  • tomato paste - 25 g;
  • sour cream - 25 g;
  • salt, seasonings - to taste.

Cooking method:

  • Pour the rice with salted water, after rinsing well, set to boil. It must be brought to half-cookedness so that it ceases to be hard, but does not have time to boil and soften.
  • Peel the eggplants, dip them in salted water for 20 minutes.
  • Peel and coarsely grate the carrots.
  • Peel the onion, cut into small cubes.
  • Fry onions with carrots.
  • Pour boiling water over the tomatoes, peel and cut the flesh into cubes.
  • Dry the eggplant, cut in the same way as the tomatoes.
  • Place the tomatoes and eggplant in the skillet with the onions and carrots. Simmer vegetables for 10 minutes.
  • Add rice to them, salt them and season them.
  • Wash the peppers, cut off the top of them so that it resembles a cap.
  • Clean the seeds from the peppers with membranes, fill them with a stuffing of vegetables and rice.
  • Lubricate with a mixture of sour cream and tomato paste. Cover with the cut-off tops and place firmly in a high-sided tin, after brushing the bottom with oil.
  • Place in an oven preheated to 180 degrees for 45 minutes.

Peppers stuffed with vegetables and rice will appeal to vegetarians. It is worth remembering their recipe for those who fast.

Peppers stuffed with mushrooms and rice

  • sweet pepper - 1.5 kg;
  • champignons - 0.8 kg;
  • rice - 100 g;
  • sour cream or lean mayonnaise - 100 ml;
  • dill - 50 g;
  • salt, pepper - to taste;
  • vegetable oil - how much will go;
  • onions - 0.2 kg.

Cooking method:

  • Wash the peppers, cut off the tops with "tails", remove the seeds and partitions.
  • Boil rice until half cooked.
  • Mushrooms cut into plates, onion - into cubes.
  • Heat the oil in a frying pan, put the onion in it and fry it over low heat until it becomes translucent.
  • Add the mushrooms and sauté them until all liquid has evaporated from the pan.
  • Mix the mushrooms with rice, salt and season the minced mushrooms to taste.
  • Chop the dill and add to the mince.
  • Stuff the peppers with minced mushrooms, brush with sour cream or lean mayonnaise. If desired, you can cover the "molds" of peppers with cut "lids".
  • Place the peppers in a deep baking dish. Send it to the oven preheated to 180 degrees for 40 minutes.

This dish is sure to please those who love mushrooms. It is also suitable for vegetarian food and for a lean table.

Peppers stuffed with buckwheat, meat and mushrooms

  • bell pepper - 1.5 kg;
  • minced meat (you can also use chicken) - 0.2 kg;
  • buckwheat - 0.2 kg;
  • white mushrooms - 100 g;
  • carrots - 0.2 kg;
  • onion - 0.2 kg;
  • dill - 50 g;
  • cheese - 0.2 kg;
  • butter - 20 g;
  • vegetable oil - how much will it take.

Cooking method:

  • Boil buckwheat, mix it with chopped dill and fresh minced meat.
  • Mushrooms cut into small pieces, fry in butter, mix with buckwheat and minced meat.
  • Cut the onion into small pieces, grate the carrots, fry the vegetables over low heat in a small amount of oil. Mix with the main filling, salt and season it to taste.
  • Coarsely grate the cheese, add half of it to the minced meat, mix.
  • Cut the peppers in half, remove the seeds from them, remove the partitions.
  • Fill the "boats" with minced meat, sprinkle with the remaining cheese.
  • Bake in the oven at 180 degrees for 30 minutes.

Peppers stuffed with buckwheat and mushrooms minced meat, it turns out tasty, fragrant, beautiful and healthy.

Cooking stuffed peppers in the oven is not difficult if you know the basic rules. And recipes for toppings can be invented by yourself, taking into account the compatibility of various products.

Many housewives prepare various combinations of stews for a change. stuffed vegetables. Stuffed peppers in the oven will play in a completely new way, especially if the dish turns out with light scorch marks - like on a fire. We offer to replenish the culinary piggy bank with several tasty options cooking stuffed peppers in the oven.

  • onion - 1 unit;
  • carrots - 1 large;
  • pepper - 14-17 medium in size;
  • boiled rice - 1 cup;
  • minced pork and beef - 2 times more than cooked rice;
  • oil;
  • salt and spices - 2 tsp each;
  • water - ⅔ cup.

Wash and peel the vegetables, lay them out on the work surface so that all products are at hand. Prepare the pepper so that the “lid” is separated from the side of the “tail”, and the cut is even and moderately wide - then it will be convenient to fill it with stuffing.

Chop the onion and sauté in oil until translucent. Coarsely grate the carrots and add to the frying when the onions are ready. Continue to cook for 5-7 minutes, while not forgetting to stir.

Rinse rice several times under running water, then boil until half cooked. Lavrushka can be added to the water during cooking, if desired.

Mix the roast, boiled cereals and minced meat in one large bowl, add salt and pepper and mix everything well.

Fill each peppercorn to the top with stuffing and distribute in a cauldron or baking dish in a standing position, open part up. Cover the peppers with “lids”, and pour a little water on the bottom. Bake at 170 degrees for 35-40 minutes.

The oven must be preheated in advance, otherwise the cooking time will have to be increased by 5-10 minutes.

With minced chicken

  • minced chicken - 500 gr;
  • buckwheat - 100 gr;
  • sweet pepper - 5 units;
  • onion - 1 unit;
  • sour cream - 200 gr;
  • flour (for sauce, if you like a thick consistency) - 1 tbsp. l.;
  • oil;
  • salt - 1 tsp;
  • dry dill (optional) - 2 tsp;
  • spices "For cabbage rolls".

Boil buckwheat ahead of time. You can use portioned bags of cereals - they do not require washing.

Peel and grate the onion - so it will be almost invisible in the filling. Fry a little in oil.

Combine onion, minced meat and boiled buckwheat. Season and salt, carefully combine everything with a spoon until a homogeneous mass is formed.

Cut off the caps from the washed peppers, cut out the seeds. Stuff with stuffing and put in a tall glass pan or dish. Pour half a glass of boiled water. Put in a hot oven for 10-15 minutes.

Mix sour cream with dill and, if desired, add flour, mix well and pour over peppers. Continue cooking for another quarter of an hour.

On a note. Marjoram nicely sets off the meat, but since it is quite spicy, you need to add a little.

How to bake in the oven with vegetables and rice?

  • sweet pepper - 8 units;
  • carrots - 5 medium fruits;
  • bow - 3;
  • tomatoes - 6 fruits;
  • long-grain rice - a glass;
  • allspice;
  • salt.

We wash and clean all vegetables in advance. In peppers, we traditionally cut off small caps and clean out the seeds. You do not need to throw away the caps - they can also be used further. Also boil water first.

We prepare peppers in a special way - pour boiling water in a separate deep saucepan. In this way, the peppers soften, and then it will be easier to stuff them with stuffing.

Boil rice until half cooked - you can determine the taste, the cereal will be a little hard inside.

We cut the onion into a small cube, and three carrots. In a heated frying pan with oil, fry for only a few minutes, also until half cooked.

Tomatoes need to be peeled, and for this it is recommended to scald the fruits with boiling water - the skin will fall behind the pulp much easier. After we rub on a grater and immediately shift half of the mass to the sautéed vegetables. In total, the passage of these vegetables lasts 10 minutes.

Rice by this time will acquire the desired degree of readiness. We drain the excess liquid from it through a sieve and spread the cereal to the vegetables. At this stage, you can add spices and salt.

Drain the water from the pepper into a separate container - some of the liquid will be needed in the future. In a baking dish, add part of the liquid from the pepper and half of the remaining tomato puree, 4-6 peas of allspice, mix lightly. There should be enough gravy to cover the stuffed peppers to half. Stuff the peppers with filling and place in a baking dish. At a temperature of 180 degrees, cook for 20-30 minutes.

On a note. Coriander goes well with vegetables, 1 teaspoon is enough for the above amount of filling.

Stuffed bell pepper boats in the oven

  • 2 bell peppers;
  • 150 gr carrots;
  • 200 gr of champignons;
  • 1 onion;
  • 300 gr chicken fillet;
  • 1 st. l. paprika;
  • 2 tbsp. l. sour cream;
  • 100 gr cream cheese;
  • oil;
  • a bunch of greens;
  • salt;
  • pepper;
  • paprika - 1 tbsp. l. without a slide;
  • 150 gr hard cheese.

First, let's prepare the stuffing for stuffing. Vegetables must be cleaned and washed beforehand. Cut the onion into small cubes, grate the carrots, and champignons also need to be cut into cubes.

Now we are preparing boats from bell pepper: cut in half and remove the seeds. Do not remove the stalk itself so that the boat keeps its shape.

Rinse the fillet and cut into small cubes.

Fry the onions and carrots in hot oil, after a few minutes add the mushrooms and fry for another five minutes. Then transfer to a separate bowl.

In a pan, after vegetables, lightly fry the chicken for seven to ten minutes. Spread to vegetables, add sour cream, salt and pepper, carefully work with a spatula.

We grease the boats with oil inside and out, put them on a baking sheet with parchment paper. We fill the peppers with the finished filling, sprinkle with cheese and bake for a third of an hour.

With mushrooms

  • pepper - 3 fruits;
  • mushrooms - 400 gr;
  • pork pulp - 450 gr;
  • onion - 1 large;
  • mayonnaise - 2 tbsp. l.;
  • oil - a couple of spoons;
  • garlic - 2-4 cloves;
  • salt;
  • spices;
  • cheese - 200 gr.

Pork cut into small cubes, lightly fry until a light crust forms. Pour half a glass of water, simmer under the lid for a third of an hour.

Meanwhile, chop the onion and mushrooms. Three cheese in a separate bowl. Cut the peppers in half lengthwise and remove the seeds.

Add mushrooms to the meat, pepper, salt and mix well.

Finely chop the garlic, lightly salt the pepper halves. Sprinkle peppercorns with a little cheese. AT meat stuffing put mayonnaise and garlic, add another part of the cheese and mix. Put the peppercorns on a baking sheet covered with foil, fill with stuffing and sprinkle with the rest of the cheese. We bake for a third of an hour at 200-hundred degrees.

With creamy tomato sauce

Stuffed peppers baked in the oven can be made more juicy and tender with the help of sour cream and tomato sauce.

To prepare the gravy you will need:

  • onions - 2 units;
  • carrots - 1 large;
  • salt - a teaspoon;
  • sugar - a couple of teaspoons;
  • tomato paste - 200 ml;
  • ground pepper - ½ tsp;
  • coriander - ½ tsp;
  • sour cream - 100 gr.

Peel and grate onions and carrots, fry for 5-7 minutes. In a separate container, mix pasta, sour cream, salt and sweeten, add spices, dilute with half a glass of distilled water and mix well. Pour into vegetables and simmer for 2-3 minutes, no more.

The gravy can be used as a sauce by basting the cooked peppers on a plate before serving. If the goal is to impregnate the pepper with gravy, then it should be poured over the dish 7-10 minutes before the end of the baking process.

Important! Depending on the quality of sour cream and its duration heat treatment there is a risk of "welding" it - milk product just curl up!

Bell pepper halves baked with minced meat and cheese

Perhaps the simplest and quick pepper baked in the oven. This recipe does not involve long-term preparation of the ingredients and is suitable in case you need to set the table in a hurry.

  • 2 large bell peppers;
  • 200-300 gr minced meat;
  • turmeric, black pepper, paprika, dried garlic - a teaspoon without a slide;
  • table. a spoonful of fine salt;
  • tomato;
  • 100 gr cheese;
  • 50 gr greens (any).

Rinse and cut the peppers in half, remove the seeds.

Mix minced meat with spices and salt, stuff halves of peppers with it.

Rinse the tomatoes and cut into rings 3-5 mm thick. Lay on top of the stuffing.

Coarsely three cheese and distribute it among the pepper halves. We chop the greens and also sprinkle on top.

Bake for 25-30 minutes in a mold filled with a third of water. Cooking temperature up to 200-hundred degrees.

On a note. Tomatoes are better to use small sizes - the rings will look neater.

With vegetables and beans

  • dark red beans - 200 gr;
  • corn - 250 gr;
  • Bulgarian pepper - 3 fruits;
  • minced meat - 250 gr;
  • cream cheese - 50 gr;
  • onion - 1 unit;
  • tomato paste or ketchup - 2 tbsp. l.;
  • garlic - 1 clove.

The first step is preparing the beans. Legumes boil for a long time, so we recommend soaking for at least 4 hours, then boil for half an hour.

We prepare the vegetables as usual - chop the onion as small as possible, divide the peppers into halves.

Pass the onion in hot oil for 2-3 minutes, then add the minced meat and continue cooking for 10-15 minutes, stirring constantly - if this is not done, the minced meat will gather in lumps.

Grate the garlic finely, or press it, add to the meat along with canned corn, pour in the pasta and lay out the beans, leave to prepare for another ten minutes.

In the meantime, send peppers on a baking sheet to a hot oven for a quarter of an hour. After filling with the finished filling, sprinkle with cheese chips and bake for another 15 minutes.

With this dish you can easily feed your family with delicious and hearty meal without spending a lot of energy on cooking. Cook stuffed peppers in the oven and treat your family, and our step by step recipe with a photo will give detailed instructions cooking. it bright dish will certainly decorate any table and cause appetite with its aroma even at the stage of baking.

You are tired of the usual cutlets and cabbage rolls. Then cook simple and delicious stuffed peppers in the oven. This is a versatile dish that can be prepared for a daily family dinner or for a magnificent feast. In any case, guests will not leave hungry, because it is satisfying, and in a duet with potatoes there is no price at all.

Adults and children will be happy to gobble up both cheeks and praise the hostess, they will definitely ask for an addition, which will naturally please any culinary specialist.

Cooking stuffed peppers in the oven is practically no different from classic cooking peppers on the stove in a saucepan. The recipe for the dish is quite simple and consists of two stages: preparing the filling for stuffing the vegetable and directly preparing the pepper itself. This photo recipe will tell you more about this.

When stuffed peppers are baked, a unique aroma will spread throughout your kitchen. At this point, the most important thing is to withstand the time required for the complete readiness of the dish.

Ingredients

  • Bulgarian pepper - 10-15 pcs.;
  • Carrot - 1 pc.;
  • Onion - 1 pc.;
  • Rice - 1 tbsp.;
  • Minced meat - 0.5 kg .;
  • Vegetable oil - 2-3 tbsp. l.;
  • Salt - to taste;
  • Ground black pepper - to taste;
  • Bay leaf - 1 pc.
  • Water - 0.5 liters;
  • Tomatoes - 5-7 pcs.;

Making Roasted Stuffed Peppers

Step 1.

Rice should be boiled until tender, discarded on a sieve and washed under strong water. Let the water drain.

Step 2

Add minced meat. You can take any that you like: pork, beef or chicken. It all depends on your taste and culinary preferences.

Step 3

Finely chop the onion, grate the carrot. Fry in vegetable oil. Vegetables can not be fried, but put into the filling raw, in terms of proper nutrition, so it will be more useful. But it tastes better with pre-fried.

Step 4

Add salt, pepper to taste, mix. Filling for bell peppers is ready.

Step 5

Wash the bell peppers and cut off the caps, remove the seeds.

Recipe tip: choose vegetables of different colors with thick walls. They are more flavorful and delicious. Carefully remove the seeds so as not to pierce or damage the vegetable, otherwise all the juice will come out of it during cooking.

Step 6

We stuff the peppers with the stuffing prepared in advance.

Step 7

Place in a cast iron or heavy bottomed saucepan.