How to make minced meat for stuffed peppers juicy. Canned paprika with eggplant in tomato juice. Greek version of stuffing

Peppers stuffed with various fillings are often an independent dish that combines a side dish, salad and a meat ingredient. To improve the taste, it is recommended to serve it with sour cream, ketchup and plenty of fresh herbs.

It is worth noting that pepper is an ideal form for filling. Minced meat of any kind, various cereals and vegetables, as well as mushrooms and cheese can be used as a filling.

There are so many options that, if desired, you can cook stuffed peppers almost every day. Moreover, the main product contains a huge amount of microelements and vitamins useful for the body, and dishes based on it are obtained, albeit satisfying, but at the same time dietary.

If we talk about the calorie content of stuffed peppers, then it completely depends on the ingredients used. After all, bell pepper itself contains no more than 27 kcal. The average calorie content of 100 g of pepper stuffed with rice and minced meat is at the level of 180 kcal.

Moreover, if you take fatty pork, then the figure will be much higher, if you take lean beef, then naturally lower. For example, when using chicken fillet, you can get a dish with a calorie content of 90 units, but if you add cheese to it, the indicator will increase to 110, etc.

Stuffed peppers - the best recipe with video

Cooking stuffed peppers is very simple, especially if you have a video recipe on hand and detailed description every step.

400 g of mixed minced meat;
8–10 peppercorns;
2–3 tbsp raw rice;
2 tomatoes;
2 onions;
1 carrot;
1 tbsp tomato or ketchup;
2 cloves of garlic;
a little salt, sugar and ground pepper.

For the creamy tomato sauce:

200 g of medium-fat sour cream;
2–3 tbsp good ketchup;
500–700 ml of water.

Cooking:

Prepare the pepper by cutting off the top and removing the seed pod.
Fry the peppercorns on all sides in a small amount of oil so that they are slightly browned.
Pour rice with cold water and boil for 15 minutes until half cooked. Drain excess water.
Cut the onion into quarter rings, rub the carrots randomly. Saute both vegetables for about 10 minutes until they are just slightly tacky.
Remove the skin from the tomatoes, cut into cubes or grate. Grind the garlic in any convenient way. Finely chop the greens.
Put the minced meat in a bowl, add all the prepared ingredients, as well as ketchup for a brighter taste. Salt, lightly sugar and pepper heartily. Mix vigorously.
Stuff the roasted and cooled peppers with the filling.
Pour sour cream into a saucepan and add ketchup. Mix until the ingredients are combined and dilute the sauce with water to obtain the desired consistency. Season to taste.
As soon as the sauce boils, put it in stuffed peppers and simmer until cooked under a covered lid for about 40 minutes.

Stuffed peppers in a slow cooker - a step by step recipe with a photo

The slow cooker is ideal for making stuffed peppers. In it, it turns out especially juicy and appetizing.

500 g of mixed minced meat (beef, pork);
10 identical peppercorns;
1 st. rice
2 onions;
carrot;
2-3 garlic cloves;
0.5 st. tomato sauce;
1 liter of boiled water;
seasonings and salt to taste;
fresh herbs and sour cream for serving.

Cooking:

Wash the pepper and remove the stalks.

2. Cut one onion into half rings, and randomly grate the carrot.

3, Rinse the rice and boil it for 10-15 minutes until medium readiness, drain in a colander. Finely chop the second onion and, together with the cooled rice, add it to the minced meat. Season to taste and mix well to combine all ingredients.

4. Fill all peppers tightly with meat stuffing.

5. Coat the multi-cooker bowl generously with oil and fry the stuffed peppers a little, setting the frying program to the minimum period of time.

6. Add pre-chopped onions and carrots to the toasted peppers.

7. As soon as the vegetables become soft, pour in boiled water so that it does not cover the peppers, but is slightly below their level (a couple of centimeters). Set the extinguishing program for 30 minutes.

8. After about 20 minutes from the start of the process, add minced garlic and tomato sauce. To add thickness to the sauce, dilute a couple of tablespoons of flour in half a glass of water and pour into the slow cooker at the same time.

9. Serve hot stuffed peppers, generously sprinkled with herbs and poured with sour cream.

Peppers stuffed with rice

To prepare stuffed peppers, it is not at all necessary to use chopped meat. You can add mushrooms, vegetables to rice, or use cereals in their pure form.

4 peppers;
1 st. rice
2 carrots;
2 onions;
oil for frying;
seasonings and salt to taste.

Cooking:

Grate the carrot, finely chop the onion. Saute vegetables in oil until soft.
Pour rice washed several times to the vegetable fry, mix thoroughly, season to taste.
Pour in 2 tbsp. warm water and simmer covered for about 10 minutes until the rice is only half cooked.
Prepare the peppers, once the filling has cooled slightly, stuff them tightly.
Put the stuffed peppercorns in a deep baking sheet and bake for about 25 minutes in the oven (180°C). During the process, the pepper will release the juice, and the dish will bake well.

Peppers stuffed with meat - recipe with photo

If a noisy holiday or party is coming, surprise your guests with an original pepper stuffed only with meat.

500 g of any minced meat;
5-6 peppers;
1 large potato;
small bulb;
egg;
salt, seasonings as desired.

For tomato sauce:

100-150 g of high-quality ketchup;
200 g sour cream.

Cooking:

For clean peppers, cut off the top with a tail, remove the seeds.
Thinly cut the peel from the potato, grate the tuber on a fine grater, squeeze a little and add to the minced meat. Send the chopped onion and egg there. Mix thoroughly, season to taste and salt.
Stuff prepared vegetables with meat filling.
Lay them in one row in a small but deep baking sheet.
Separately, mix sour cream with ketchup and dilute a little with water to make a fairly thick sauce.
Pour over the peppers and bake in the oven for about 35-40 minutes at medium heat (180 ° C).
If desired, 10 minutes before the end, you can generously sprinkle coarsely grated cheese on top.

Stuffed Peppers with Rice and Meat

Pepper, stuffed with meat and rice - the perfect solution for a family dinner. With such a dish, you do not have to worry about a side dish or meat supplement.

400 g of mixed minced meat;
8-10 identical peppercorns;
1 onion;
1 carrot;
1 egg;
salt, pepper and other seasonings to taste;
1–1.5 tbsp tomato paste.

Cooking:

Wash the rice cleanly and boil until half cooked, be sure to cool.
Finely chop the onion and carrot, fry until golden in oil. Add the tomato and dilute the fry with water until a homogeneous sauce is obtained. Leave to simmer covered for 15-20 minutes.
Add minced meat, egg, salt and pepper and any seasonings to the cooled rice. Stir and stuff the de-seeded peppers.
Place them vertically and rather tightly in a saucepan, pour over the tomato-vegetable sauce. If not enough, add a little hot water to almost cover the peppers.
Simmer covered for at least 45 minutes.

Stuffed peppers in the oven - a delicious recipe

Highly delicious recipe offers to bake peppers with meat filling in the oven. If you use vegetables of different colors, then the dish will turn out to be very festive and bright in summer.

4 bell peppers;
500 g chicken fillet;
1 large onion;
1 carrot;
1-2 garlic cloves;
1 large tomato;
50–100 g feta cheese;
150 g of hard cheese;
salt and pepper to taste.

Cooking:

Cut the onion and carrot into small cubes and fry until golden brown.
Chicken fillet cut into thick strips and send it to the vegetables.
While the meat is browning, finely chop the garlic.
Once the chicken strips are a little tacky, add the garlic and season to taste. After a couple of minutes, turn off the heat, the meat can not be strongly fried, otherwise the filling will turn out to be dryish.
Cut each pepper in half, remove the seed box, but try to leave the tail. Place them on a baking sheet lined with parchment and drizzled with oil.
Cut the feta cheese into random cubes and put a small portion in each half of the pepper.
Put it on top meat stuffing and cover it with a thin circle of tomato.
Place a baking sheet with peppers in an oven preheated to 170-180 ° C and bake for about 15 minutes.
After the indicated period, cover each pepper with a slice of hard cheese and bake for another 10-15 minutes to get a cheese crust.

Peppers stuffed with vegetables

Peppers stuffed with vegetables are great for fasting or dieting. Any vegetables that are in the refrigerator are suitable for its preparation.

a few pieces of bell pepper;
1 medium zucchini (you can eggplant);
3-4 medium tomatoes;
jar canned corn(you can beans);
1 st. brown rice (you can buckwheat);
salt, pepper to taste.

For sauce:

2 carrots;
2 large onions;
1 tbsp tomato;
2 large garlic cloves;
salt, a little sugar, pepper to taste.
oil for frying vegetables.

Cooking:

Rinse rice or buckwheat, pour a glass of boiling water, add tomatoes, cut into small cubes, boil for five minutes. Turn off the fire and let the grits steam under the lid.
Cut the zucchini into cubes (if using eggplant, sprinkle it with plenty of salt and leave for 10 minutes, and then rinse with water) and fry until golden in oil.
When the zucchini and rice have cooled, mix them, add the corn strained from the liquid. Season with salt and pepper.
Stuff prepared peppers vegetable stuffing. Place on a baking sheet or in a heavy bottomed saucepan.
For the sauce, rub the peeled carrots on the track, chop the onion into small cubes. Fry until transparent, add the tomato and dilute with a little water. Simmer for about 10-15 minutes, add sugar, salt and pepper to taste.
Pour the stuffed peppers with the sauce and simmer for about half an hour on the stove or bake in the oven at 200 ° C. In both cases, ten minutes before the end of cooking, add finely chopped garlic.

Peppers stuffed with cabbage

If only pepper and cabbage are available, then according to the following recipe, you can cook Lenten dish, which is perfect for a cereal side dish.

10 pieces. bell pepper;
1 large carrot;
300 g of white cabbage;
3 medium onions;
5 tbsp raw rice;
3 medium-sized tomatoes;
200 ml of medium-fat sour cream;
2 tbsp concentrated tomato paste;
2-3 leaves of lavrushka;
6 cloves of garlic;
5-6 peas of black and allspice;
salt.

Cooking:

Fry the chopped onion in oil, add the grated coarse grater carrots and shredded cabbage. Salt a little. Lightly fry and sweat on low gas until soft.
Rinse the rice well, pour a glass of boiling water and leave for 20 minutes under the lid to steam a little.
Mix steamed rice with cabbage, add tomatoes cut into small cubes and chopped garlic. Stir well.
Peppers prepared earlier (from which you need to get the middle and wash lightly), fill with cabbage filling and put in a bowl with a thick bottom.
Mix the tomato with sour cream, add a little warm water to make a relatively thin sauce.
Dip the laurels and peppercorns into a saucepan with pepper, pour the tomato-sour cream sauce on top.
Bring to a boil over high heat, then reduce it and simmer for 35-40 minutes.

Peppers stuffed with cheese

If you stuff a bell pepper with cheese, you get a very original snack. The following recipe suggests stuffed peppers baked or cooled in the refrigerator.

2–3 long peppers any color;
150 g of hard cheese;
1 pack of processed cheese;
1 egg;
mayonnaise;
a couple of cloves of garlic;
any fresh greens (you can without it);
a little salt and spices to taste.

Cooking:

Taking care not to damage the peppers, remove the core with seeds from them, rinse in cold water and let dry.
At this time, prepare the filling. Grate the cheeses on a small grater, boil the egg and chop, just like greens, very finely. Pass the garlic through a press.
Mix all ingredients, season to taste with salt and pepper, add mayonnaise.
Pack the stuffing very tightly into each peppercorn. For the cold method of preparing a snack, put the pepper in the refrigerator, and cut it into rings before serving.
When hot, lay the stuffed peppers on a baking sheet and bake them in the oven at a temperature of about 50-60 ° C for about 20-25 minutes.

Peppers stuffed with mushrooms

The original stuffed pepper is easiest to cook in the oven. This dish is sure to be a great appetizer for the holidays.

300 g mushrooms;
1 tbsp mayonnaise;
4 large peppercorns;
2 onions;
2 garlic cloves;
a little salt pepper;
8 slices of hard cheese.

Cooking:

Pepper for the dish, choose large and proportional. Cut each in half, remove the core with seeds.
Cut the peeled mushrooms into slices and fry with the addition of literally a drop of oil.

Stuffed vegetables are loved by everyone. A significant place among them is occupied by stuffed peppers. How to cook this dish, we will tell in this article. It is quite simple to make, but if you do not know some of the subtleties, the dish may disappoint. We will reveal some culinary secrets and suggest what needs to be done to make peppers a success, because this fragrant vegetable deserves to become a frequent guest on the table. Pepper, stuffed with vegetables, Krasnodar rice, meat, cheese or mixed filling - it's very tasty!

Training

If you use pepper without proper processing, then it will crack due to its fragility, and the filling will fall out. Therefore, before stuffing the pepper, it should be softened and freed from seeds. This is done in the following way.

Put whole peppers washed under cold water in a pot of rapidly boiling water and blanch for no more than one minute. Take out, put in a colander, let the water drain and cool. Now the vegetables have become soft and elastic enough, so they can be peeled. To do this, the upper part with the handle is cut off and the seeds are removed.

Peppers can not be boiled, but baked on a wire rack. It is believed that with this method useful material contained in the vegetable are better preserved. We suggest you try to make a variety of stuffed peppers in your kitchen. How to prepare them for a summer meal, as well as for a winter feast, thanks to our detailed instructions Even the most inexperienced cooks will understand.

However, the most delicious thing in our dish is the filling. Whatever components it contains, paprika brings a specific note, pleasant to both taste and smell. There are a lot of options. We will look at the most popular ones. Stuffing for pepper chicken meat with potatoes, cooked in nut butter, should please everyone. This is a fairly simple, satisfying, but not heavy dish for digestion.

Poultry stuffing

Peppers, stuffed minced chicken, is a fairly economical and satisfying dish. You can use ready-made minced meat from the store, or you can cook it yourself. Chicken fillet must be ground in a food processor. Peel, boil and mash potatoes. Peel and chop the onion as finely as possible. Pour refined vegetable oil into the pan. Better to use peanut butter. It will give a characteristic taste to the whole dish.

As you know, broiler chicken does not have a rich and appetizing smell. He's pretty neutral. But with a skillful combination of spices, you can get a divine taste and aroma. Boiled over high heat, peanut butter takes on a roasted nutty flavor that pairs well with bell peppers. Onion should be fried in this oil. In the absence of peanut oil, you can use walnut oil. Peppers stuffed with chicken meat and seasoned with onion and nut butter require no flavoring. Salt and pepper - nothing else.

Next, you need to combine the onion, mashed potatoes and minced meat, salt and pepper. Then pour white or tomato sauce into a deep saucepan and dip the stuffed peppers into it. Sauce recipes below. This option is suitable for white sour cream and red tomato sauce.

Place the container with peppers in the oven, heated to a temperature of 220 degrees. Bake, covered with two layers of aluminum foil, for 30 minutes. At the very end, chop one clove of garlic into the sauce. Close the oven for one minute, open it again and turn it off.

Peppers stuffed with chicken meat are served at the table as an independent dish. When serving, it is recommended to sprinkle it with fresh spicy herbs.

Ingredients:

Paprika, 1 kg;

Chicken fillet or minced meat, 1 kg;

Potatoes, 280 g;

Garlic, one and a half cloves;

Salt, pepper and herbs, to taste.

Meat and rice filling

Stuffed peppers with meat and rice is a very common dish that is in every cookbook. The most popular is minced pork and beef, taken in equal parts.

The meat is tough, and the filling feels dry. How to stuff a pepper so that it comes out juicy and soft? To do this, minced meat, before being combined with the rest of the ingredients, must be beaten off on the countertop, that is, put in a strong plastic bag and lift it up 15-20 times and hit it on the table. The use of this technique always greatly improves the structure and taste of any minced meat.

Peppers should be prepared as described at the beginning of the article.

Boil rice until half cooked. To do this, you need to put it in a pot with fresh water, let it boil and put it in a colander so that the water is glass. While the rice is draining, you can work on the onions.

Onions should be peeled, chopped into very small pieces and lightly fried in melted butter.

Combine rice with minced meat and onion, add salt, good fragrant and hot pepper and hops-suneli. Start peppers. Pour the sauce into a saucepan, place the pepper stuffed with minced meat and rice in it, cover with foil and put in a hot oven for 35 minutes. At the very end, open, add garlic, mashed with a little salt and spicy herbs. Close again for one minute.

Pepper, stuffed with minced meat and rice, you can put on the table and treat loved ones.

Ingredients:

Paprika, 950 g;

Minced meat, 800 g;

Rice groats, 255 g;

Turnip onion, 75 g;

Ghee, 25 g;

Garlic, one and a half cloves;

Spices and spices, to taste.

Cheese filling

Peppers stuffed with cheese is a dish from the Balkan cuisine. It is also known as "chushka burek". It is prepared in a very special way. It is better to take red peppers, as they are the most fleshy of all. They need to be skinned. Reds are the easiest to do.

Peppers should be lightly smeared with vegetable oil and baked in a hot oven until black marks and swelling. This will take about 20 minutes. From time to time they should be turned over. Cool the baked fruits by wrapping them in polyethylene. Cut off the stem, take out all the seeds and remove the skin.

Crush the cheese with a fork, chop the garlic with a crusher, chop the greens. Combine everything, add nut butter, ground pepper and Apple vinegar. The cheese is quite salty, so no additional salt is needed. Mix. Stuff the peppers as tightly as possible and flatten slightly.

Prepare three bowls. One - with flour, the second - with breadcrumbs, the third - with a beaten egg. Roll the peppers first in flour, then in the egg, then in breadcrumbs. Brown each pepper stuffed with cheese and herbs on both sides in a pan with refined nut butter. It is eaten hot, sprinkled with grated hard cheese such as cheddar or poured with melted butter, or generously flavored with sour cream.

Ingredients:

Paprika, 6 pcs.;

Cheese or other soft cheese, 400 g;

Spicy herbs - parsley, basil, dill, fennel, celery, cilantro and oregano, several branches each;

Garlic, one and a half cloves;

Natural fruit vinegar, ½ teaspoon;

Refined nut butter, about 30 g;

Black or other aromatic pepper, to taste;

Chicken eggs, 2 pcs.;

Wheat flour, 1 cup;

Ground wheat crackers, 1 cup.

Broccoli Stuffing

Stuffed peppers, the recipe of which we bring to your attention, do not require preliminary softening and traditional preparation against cracking. Strong bell pepper should be cut into two identical halves, keeping the petioles. For the filling, you need to disassemble the cabbage into inflorescences and blanch in boiling water for a couple of minutes. Crush the feta cheese with a fork. Beat the minced meat on the table. Combine cabbage, cheese and meat in a bowl. Add Szechuan pepper and chopped herbs. Do not put salt - cheese replaces it. Mix everything and put into the halves cleaned from seeds.

Pepper, stuffed with cabbage broccoli, cheese and minced meat, place in a well-heated oven on a baking sheet. It must be lined with non-stick parchment. Baking lasts 35 minutes. Grate hard cheddar-type cheese on a regular grater and combine with garlic. It should be crushed and crumbled with a knife. Sprinkle the finished peppers with this mixture and return to the oven for one minute. Serve hot, garnished with spicy fresh herbs.

Ingredients:

Paprika, 3 pcs.;

Broccoli cabbage, 210 g;

Natural minced meat, 210 g;

Soft cheese like feta, 200 g;

Sichuan pepper to taste

Spicy herbs - several sprigs;

Hard cheese like cheddar, 155 g;

Garlic, one and a half cloves.

Rice and vegetable filling

Vegetarians and fasting people should like rice and vegetable stuffed peppers. How to cook this dish, we will now tell.

Prepare peppers, as mentioned above - scald with boiling water or bake.

Boil the rice until half cooked and drain through a colander.

Cut the carrot into small cubes and lightly fry in peanut butter. Add chopped onion to it. All together to bring to readiness. At the very end, add garlic.

Dip the cauliflower in salted boiling water for 5 minutes. Disassemble into inflorescences and cut not too finely.

In the same water, dip the eggplant cut into strips for a couple of minutes. Take out and put under pressure.

Cut the peel from the zucchini, hollow out the seeds, cut into cubes and fry in peanut butter.

Cut the eggplant and process in the same way. Fry in the same nut butter.

Combine all vegetables, except bell pepper, together with rice and stir. Add chopped herbs and ground white pepper. Salt. Stuff the peppers with this stuffing.

Prepare a red sauce without adding sour cream, put stuffed peppers in it. Cover carefully and simmer for 17-18 minutes. Switch off and let it brew. A quarter of an hour is enough. Serve warm, sprinkled with fresh herbs.

Ingredients:

Paprika, 6 pcs.;

Rice, 300 g;

Cauliflower, 1 pc.;

Zucchini, 1 pc.;

Eggplant, 1 piece;

Carrots, 1 pc.;

Turnip onion, 1 pc.;

Garlic, 2 large cloves;

Fresh spicy herbs, a few sprigs;

Salt and white pepper, at your own discretion;

Peanut butter, approximately 100 ml.

White sauce for baking

In a deep thick-walled pan, you need to brown the cereal flour a little. Cool, dilute with warm milk and, stirring evenly, boil. It is important to prevent the formation of clots. In a boiling sauce, put salt, bay leaf and ground spices - pepper, nutmeg and fenugreek. Add a third of a glass of fat sour cream or cream. The sauce should not be thick. Stuffed peppers with meat and rice or other stuffing are dipped into it and stewed until tender. Peppers are served to the table, pouring this sauce.

Red sauce for baking

Make notches on the tomatoes with a knife and dip in boiling water. Remove the skin. To remove hard grains, pass through a fine sieve. Lightly brown the wheat or barley flour in a deep, thick-walled pan. Cool and dilute with warm water. Stir in the tomato, add salt, bay leaf and spices - ground pepper, fenugreek and turmeric. Put on a small fire and, stirring constantly, bring to a light boil. If desired, you can add two or three tablespoons of sour cream. Peppers stuffed with vegetables or other mixture are dipped into the sauce. Stew until ready. Served at the table along with the sauce.

Cold snacks

In the hot summer time, it's nice to pamper your family with fresh juicy peppers stuffed with a delicious filling of soft cheese and nuts.

Peppers can not be freed from the peel, but if possible, it is better to do it. It will turn out much tastier.

Cut off the stems from the peppers and clean out the seeds. Soft cheese, such as suluguni, mash with a fork. Add melted to it butter and stir. Crush the garlic and crush with a knife. Chop the nuts with a knife into pieces the size of a pomegranate seed. Chop greens as small as possible. Combine all ingredients in one bowl and mix. If necessary, put salt. It depends on the saltiness of the cheese. Stuff the peppers, making sure there are no voids left. Place in the refrigerator for half an hour. Cut frozen peppers crosswise into pieces about a centimeter thick.

This appetizer is also good with cottage cheese (it is always rubbed through a sieve, otherwise rough lumps will remain that have a bad effect on the perception of food), as well as with hard cheese, which is rubbed on a grater.

Ingredients

Paprika, 3-4 pieces;

Cheese, 255 g;

Peasant or any good cow butter, 155 g;

Walnuts, two large handfuls;

Fresh spicy herbs, several sprigs;

Salt, depending on the saltiness of the cheese.

Canned paprika with eggplant in tomato juice

How nice it is to bring stuffed peppers canned with your own hands from a cold cellar in winter. How to cook fruits grown in your garden, we will tell in this article.

Dip the peppers in boiling water, remove and immediately pour cold water over them. This is done so that the fruit retains the juice. Trim the ends and clean out the seeds. Cut the eggplant into slices, dip in salted boiling water and put under a press to remove excess liquid. Peel the carrots and cut into strips, as thin as possible. You can use a grater for Korean carrots. Put in a frying pan with vegetable oil, add crushed garlic and sauté until tender. At the end, add spicy herbs. Remove the eggplants from under the press, lay flat. Put carrots with garlic on one end and wrap in a tight roll. Fill the peppers with rolls.

Put peppers stuffed with eggplant in sterilized three-liter jars and pour over the shoulders, that is, not reaching 2 cm to the edge, with boiling tomato juice. For two liters of liquid - 1 large spoon of salt and the same amount of sugar. Lemon acid, about three grams. Put for sterilization in a container with water. Boil for 40 minutes. Roll up the lids, turn upside down, cover with a thick blanket and leave to cool. Then take it to a cool place, protected from light. Well, if there is an unheated basement, where all the blanks and canned food are usually stored. There and put your stuffed peppers. For the winter, you will have a very tasty delicacy, and tomato juice, which, when combined with paprika and garlic, will acquire a special shade, is simply amazing!

Ingredients:

Paprika, 2.7 kg;

Carrots, 0.6 kg;

Eggplant, 0.9 kg;

Garlic, 100 g;

Fresh spicy herbs, 100 g.

Preparation with white cabbage

Bulgarian pepper stuffed with cabbage goes very well in winter as a salad to meat dishes, boiled potatoes and rice.

Prepare marinade based on one liter of water - 200 ml of 9% table vinegar, 200 ml of refined sunflower oil, 200 g granulated sugar, 2 full tablespoons of table salt.

Cut off the top of the peppers with the stem. Clear the inside of the seeds. Dip vegetables in boiling marinade for 5 minutes. Take out and put to cool.

Peel white cabbage from all spoiled leaves and chop into thin strips. Finely chop the dill, parsley and celery. Cut garlic and hot pepper into thin strips. Season everything with a little salt and mix with your hands.

Cut the carrot into thin strips, finely chop the onion. Pour into the pan sunflower oil, put in it the onion along with the carrots and sauté until tender.

Add carrots and onions to the cabbage mixture, stir and stuff the peppers with the minced meat.

Pack peppers tightly into jars. Boil the marinade again and pour over the peppers, leaving 2 cm to the edge. Put the jars in hot water and sterilize for three quarters of an hour. Close with metal or glass lids, turn upside down. Wrap with a thick blanket. Banks should cool down in a few days. They should not be touched for about a week. Stuffed peppers are ready for the winter. Now it must be removed away from heat and light, for example, in the basement.

Ingredients:

Paprika, 50 pcs.;

White cabbage, 2.6 kg;

Carrots, 0.6 kg;

Fresh spicy greens, 210 g;

Garlic, 2 large heads;

Hot pepper, 1 pod;

Onion, 250 g

Stuffed peppers are not loved 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 prepared, as a rule, with stuffing a la cabbage rolls: meat, rice, onions. However, not everyone likes the meat component. Sometimes some need, for one reason or another, to know how to prepare a vegetarian version of such a dish. Well, the desire is natural, especially considering the promotion of a healthy lifestyle. Therefore, we will now tell you in detail how to make such a stuffed pepper. The recipe (it is really possible to cook such a dish without meat) cooking, and more than one, will be presented to you below.

So let's start. How about no meat?

General principles

No need to think that peppers stuffed without meat will not be so tasty. Not at all. Rather, even vice versa. Nevertheless, the rice and meat filling, no matter how good it may be, is also boring. And few people, by the way, know that you can stuff this vegetable with other ingredients. Vegetables (all with or without the same rice), mushrooms, buckwheat, pasta, cheese, shrimp, cottage cheese are perfect for such purposes. As well as not everyone is aware that peppers stuffed without meat can not only be stewed, but also cooked in the oven, slow cooker, on the grill. And even if you stew, it’s not just like that, but in vegetable gravy, tomato juice, sour cream.

Food preparation

Stuffed fillings for which can be very diverse, as we found out, it is not difficult to cook. This vegetable seems to be created in order to fill it with various ingredients. It is enough just to cut off the bottom with the tail, get the partitions with the seeds - and please, the container for any filling is ready. By the way, by cutting off the bottom, you can grab a little more pulp and eventually get a beautiful lid, which then covers the filling. As for color, size, variety, maturity, any specimens can be stuffed.

Which is exactly what we are going to do now.

without meat, classic. Ingredients

To prepare this vegetarian dish, the hostess 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 you should pay attention to is that the rice needs to be taken round. It is more sticky, thanks to this the filling will hold its shape better.

How to cook

First, we carefully wash the rice, and more than once. Then we fall asleep in boiling water (a glass of cereal - two waters). You don't need to mix. Cook for ten minutes over medium heat, then keep another five minutes on the smallest one under the lid. Turn off. We leave to cool. Cooking peppers. As described above. We make vegetable oil frying from grated carrots and arbitrarily chopped onions. Mix it with rice, pepper and salt. And then we fill in its peppers. No need to try to tamp them to the maximum. So peppers can burst, as a result, the dish will turn out ugly. Then we cover them with lids from the bottom with a tail (you can skip this step if you wish). Put in a saucepan, pour mixed with tomato paste water (it should not reach the top of the peppers), simmer over low heat for about forty minutes. Serve with sour cream or mayonnaise.

This was the easiest recipe that most of our hostesses use. But he is far from the only one. Next, consider how to cook Bulgarian in Greek. At home, this dish is called "Gemista".

Greek version of stuffing

First, boil a glass of rice and cook ten peppers in the same way as above. Cut two eggplants finely, salt well and leave in this form for about twenty minutes. Thanks to this procedure, we will get rid of bitterness. In principle, the peel can be removed. Then this step can be skipped. We clean two carrots and one zucchini, wash it. Finely cut and add to them three hundred grams of chopped champignons. And then put it all in a hot frying pan. olive oil and fry for five minutes. Then add eggplant. If you left them with a peel and kept in salt, then you must not forget to rinse the pieces under running water. Fry all the vegetables for another 15 minutes. Then add the cooked and washed rice, stir. We try, pepper, salt, mix again and turn off the fire after a couple of minutes. We leave the filling to cool, and we will do the filling ourselves. We grate another carrot and finely chop five tomatoes. Fry everything in olive oil for five minutes. In two glasses of water (necessarily hot), we dissolve three tablespoons of miso paste and one familiar tomato paste. Stir, pour the resulting mixture into vegetables. Add a tablespoon of sugar, salt and pepper, simmer for five minutes, no more. Then we stuff peppers with cooled vegetables and mushrooms, put them in a saucepan, pour in the resulting filling and cook on low heat under a lid for about forty minutes. Do not serve immediately, let the dish brew for another half hour. Well, then you can call relatives to the table.

Peppers + mushrooms + pasta

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

How to do?

Boil 150 g of spirals (it is best to take this particular type of pasta) to a state that is called al dente in Italy. And if in our opinion, then so that they do not turn into porridge, but are a little hard. We rub two carrots, cut the same number of tomatoes and onions arbitrarily but finely, send everything to fry in a pan. After five minutes, add 300 g of boiled mushrooms to the vegetables. We also cut the mushrooms finely. Cook for 15 minutes, then pour in two tablespoons of soy sauce, stir, turn off the fire, add the pasta. Beat two eggs and add grated cheese to them (it is enough to take 200 g). Pepper-salt. We mix. We stuff the prepared peppers with the minced meat, fill it with water, mixed with five tablespoons of tomato paste, throw in five peas of black pepper, bay leaf. Simmer in the oven for forty minutes. Be sure to cover. And then another half an 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. Salt and pepper the entire resulting mass, stir, and then fill the peppers with it. And on top, as it were, clog tightly with a circle of tomato. Put all this beauty tightly in a saucepan, pour water in which three tablespoons of tomato paste are mixed, and then simmer for an hour on the smallest fire.

Stuffed with corn

When it comes to such a dish as peppers stuffed with vegetables without meat, one can only surprise the fantasies of culinary specialists and the abundance of existing fillings. As is the case with the next recipe. To cook Bulgarian pepper stuffed with vegetables on it, we take a standard jar of corn, drain the liquid, and send the grains themselves to a pan with heated olive oil. Add three finely chopped tomatoes to them, salt, fry until all the liquid has evaporated. We cut the peppers in half lengthwise, remove the seeds and partitions, put them on a baking sheet covered with foil, put them 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 greens and one hundred grams to it grated cheese. Bake for another half hour.

A few words about diet

By and large, almost all the options proposed above (except extreme with pasta and peppers with potatoes and mushrooms) are by definition dietary. Except for one but. The cooking process involves frying vegetables in oil and using sour cream. Therefore, all those who count every calorie should simply skip the sautéing stage, and replace sour cream with fat-free unsweetened yogurt. And preferably instead ordinary rice take brown. That's all science. Or you can come up with your own. And 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 carrot and chopped onion. Salt. Stuff the peppers and cook in a double boiler for half an hour. Serve with soy sauce to enhance the taste.

We make 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 give the simplest, but no less popular. We give all the components 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 a 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 of the same spoons of salt. That is, simply mix everything, pour into a saucepan and bring to a boil. We free the peppers from the stalks, peel and dip in the marinade. Leave on low heat for three minutes. Then we take out the vegetables, and in their place we throw cabbage. We hold one minute. We take a bowl, put a colander on it, discard the cabbage. When it drains, mix with herbs, stuff the peppers, put them tightly in a three-liter sterilized jar, pour the marinade from the bowl. We add boiled water to the top, drain all the brine, bring it to a boil, pour it into the jar again, roll it up. A great snack for the winter is ready!

Conclusion

We tried to tell 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 ocean of available recipes. And if you consider that on the basis of the existing cooking methods, you can also create your own, then we can draw the following conclusion: stuffed peppers without meat can be quite tasty and quite a satisfying dish!

Stuffed pepper - general principles and cooking methods

Such an ideal dish, like stuffed peppers, still needs to be looked for. And beautiful, and tasty, and satisfying and easy to prepare. No matter what the pepper is stuffed with, it is always insanely delicious. Whether it's minced meat, mushrooms, rice, vegetables, shrimp, cheese, buckwheat, pasta. When serving, it is poured over with the gravy in which it was stewed, and a bowl with sour cream is always placed on the table. There are a lot of ways to cook peppers - they are stewed in tomato juice, broth, sour cream, vegetable gravy. Cook on the stove, slow cooker or bake in the oven, grill, microwave.

Stuffed Peppers - Food Preparation

Any peppers of different varieties, sizes, degrees of maturity, color, meatiness and other criteria are suitable for stuffing. This vegetable is just perfect for stuffing it with something, it is like a box, hollow inside. All you need to do is remove the tail and clean the fruit from the seeds. The tail can be pressed inward, and then pulled back along with the seeds. Or cut off the top with a knife - under the spine or grab a couple of centimeters to get a lid with a tail, which can be used to cover the minced meat. If rice is used in the recipe, it is pre-boiled until half cooked.

Stuffed Peppers - The Best Recipes

Recipe 1: Stuffed Peppers Stewed in Sour Cream

One of classic options cooking. Everything is as it should be, and there is an onion, and a carrot, and a tomato with sour cream. It is difficult to predict exactly how many pieces of peppers will be needed for a particular amount of minced meat, because peppers come in different sizes - both giants and very small ones. Therefore, if there is excess pepper or minced meat left, they can be frozen and used for other dishes. The same can be said for rice. Based on personal preferences, someone puts a couple of tablespoons of it, and someone and a glass. With experience, you will be able to establish your proportions by determining the amount of food per eye or taste.

Ingredients: any minced meat - 1.0 kg, bell pepper - 10-15 pcs., 2 pcs. bulbs, tomatoes and carrots, 250 ml sour cream, 3 tbsp. tomato paste or sauce, salt, rice - ½ cup.

Cooking method

Prepare peppers. They must first be washed, the tail removed and the seeds cleaned to make hollow containers for minced meat.

Boil rice until half cooked. Cut the onion into half rings and fry together with coarsely grated carrots. When the mass has cooled, mix half of the vegetables with minced meat and rice. The filling for peppers is ready. It can be lightly salted. Now it remains only to stuff each pepper with minced meat and place in a bowl for stewing. For these purposes, a cast-iron cauldron or a thick-walled pan is better suited.

It's time to do the gravy, or, more correctly, pouring. In the remaining half of the fried vegetables in the pan, add tomato paste and chopped tomatoes (if not in season, you can limit yourself to pasta), pour in a couple of tablespoons of water so that the mass does not burn and simmer a little. Add sour cream, pepper, salt. Let the gravy boil and pour it over the peppers. If there is not enough liquid, you can add boiling water, the main thing is that the filling completely covers the peppers. Bring to a boil, then, making a small fire, cook for forty to fifty minutes. The stewing of peppers takes place with the lid closed, it is only necessary to leave a small crack so that steam comes out. Ready stuffed peppers are served with gravy, if desired, you can add sour cream. Mmm, delicious!

Recipe 2: Pepper, stuffed with mushrooms and pasta

Many have tried peppers stuffed with meat with rice, mushrooms, cheese, and, in extreme cases, vegetables. But few people have heard of such a type of minced meat as mushrooms with pasta. Unusual. In order not to guess how tasty or compatible it is, let's cook better. At least to have your own idea. And if you like the dish and take root, you will surprise guests with such unusual stuffed peppers. It is better to take pasta in small sizes, in the shape of a spiral type. The pan is placed in a preheated oven.

Ingredients: 150g pasta, 8 medium-sized bell peppers, 300g fresh mushrooms, 200g of any hard cheese, 2 carrots, tomatoes, onions, 2 eggs, pepper, salt, soy sauce.

Cooking method

Chop the onion into half rings, grate the carrots coarsely, cut the tomatoes into cubes and fry all the vegetables in oil, add soy sauce at the end. Cool down.

Boil mushrooms and pasta. The main thing is not to overcook the pasta, so that they do not become sour. It is best to bring them to the state of al dente (semi-done).

Cut the top off the peppers and remove the seeds. Beat the eggs with a fork, grate the cheese.

It is necessary to put together the minced meat - mix pasta, mushrooms, eggs, cheese, pepper, add salt and stuff the peppers with the minced meat. Next, they need to be placed in a saucepan or cauldron with sharp ends down, add frying, add water and put in the oven to cook (180C). Water is added so much that the peppers are half in the filling. Simmer for 30 minutes with the lid closed, then remove the lid and leave in the oven for another 30 minutes. Served with gravy, sour cream, ketchup or mayonnaise.

Recipe 3: Grilled Stuffed Peppers

Large thick-walled fleshy peppers are more suitable for this recipe. They are prepared on the grill, but you can also bake them in the oven. The dish will be appropriate for festive table, especially if you take bright - red or yellow fruits. The recipe contains breadcrumbs, it is better if you find not rye, but white crackers or use crumbs from white bread. The number of products is indicated for 6 servings.

Ingredients: 6pcs bell peppers, 0.6 kg minced pork, 2 eggs, 4 tbsp. soy sauce, vegetable oil, 4 tbsp. breadcrumbs (or bread crumbs), a large bunch of green onions, cilantro.

Cooking method

Carefully cut the peppers lengthwise so that each half has a tail. Remove seeds. You will get 12 boats.

Finely chop the greens - onion and cilantro, mix with minced meat. Add beaten eggs, breadcrumbs and soy sauce to this. Knead the mass thoroughly.

Fill the pepper boats with minced meat, grease them with oil - both pepper and minced meat, and wrap in foil greased on the inside. Bake for about 35 minutes, turning occasionally. The coals must be too hot to prevent the peppers from burning. Boats are served hot.

Recipe 4: Peppers Stuffed with Cheese

An original cold and elegant appetizer. Whatever they call it - both the raven eye and the dragon's eye. But the essence of this does not change. This is a meaty bell pepper stuffed with garlic cheese and a whole boiled egg. Which is then cut across into strips, about a centimeter thick. Usually they take the fruits of green, red and yellow and make out in the form of a traffic light. But this is not so important, you can arrange the colors as you please. The recipe indicates hard cheese, but, as a budget option, you can take processed cheese. To make it more convenient to grate it, the cheese is kept in the freezer for some time. It is not necessary to immediately stuff 3 peppers, you can practice on one. The number of products then, respectively, is also reduced by a factor of three.

Ingredients: 3 large bell peppers, 3 hard-boiled eggs, 300g hard (melted) cheese, 3 small garlic cloves, mayonnaise.

Cooking method

Cut off the stems from the peppers and remove the seeds. Finely grate the cheese, mix with chopped garlic and mayonnaise.

Let's start assembling. Distribute the cheese mass evenly along the walls, leaving a place in the middle, placing a peeled egg there. Fill the free space between the egg and the walls of the pepper tightly with the cheese mass. Stuffed products send for several hours in the refrigerator so that the cheese grabs and it is more convenient to cut. Then cut the peppers across with a sharp knife and arrange beautifully on a plate or platter.

Recipe 5: Shrimp Stuffed Peppers

Well, there are times when you want something sort of, tasty and unusual. Why not treat yourself to a new dish and cook some peppers, stuffed with shrimps with avocado. The recipe is not for every day, it contains products that are not quite usual for the Russian table. But they, if desired, can be replaced if the original is not found. Instead of mozzarella, you can take the usual Adyghe cheese, suluguni or cheese. Replace capers with olives, olives or pickled cucumber (not salted, but pickled). Try making your own pesto sauce. Considering that only 2 tablespoons of sauce are needed in the recipe, then few products will be required. So, mix in a blender (on a grater, pestle, etc.) a piece of cheese (in the original Parmesan, but we know that our Suluguni or Adyghe will do), half a spoon vegetable oil, two three walnuts(peanuts, pine nuts) peeled, salt, half a clove of garlic, basil greens - again, exotic for us. Therefore, we replace it with spinach, parsley, or do without greens at all. Homemade pesto is ready. Avocados and shrimp still need to take the real ones. If you can't find an avocado, do without it, just increase the amount of cheese and shrimp.

Ingredients: 4 large bell peppers, 200g mozzarella, 300g boiled shrimp, 1 avocado, 2 tablespoons of capers and pesto sauce, greens for decoration.

Cooking method

Cut the peppers into two halves lengthwise, remove the seeds and bake in the oven for 20 minutes at 180C.

Dice avocado, cheese, chop shrimp. Mix everything with capers and fill the halves of baked peppers. Mix a spoonful of vegetable oil with pesto sauce, pour over the peppers, pepper and bake for ten minutes until the cheese is melted. Serve garnished with greens.

Stuffed pepper - helpful tips experienced chefs

If you want to stuff peppers from your garden all year round, in the fall it is necessary to make blanks. Remove seeds from peppers and freeze in the freezer or preserve in jars.

An appetizing dish with an extraordinary taste and aroma that is easy to prepare is stuffed peppers. AT traditional version preparations in Russian cuisine for stuffing use a mixture of minced meat and rice. But you can cook the filling from berries, mushrooms, fish, cabbage, cereals, pasta, using various sauces. How to cook stuffed peppers to make it delicious, you will learn in the presented selection.

This is a familiar and familiar cooking option. Pepper cooks quickly and turns out tasty and fragrant.

Peppers of all varieties and sizes are suitable for stuffing, but preference should be given to large, fleshy fruits.
Grated carrots and chopped onions will add a special flavor to the dish. Rice groats must be boiled in advance and added to minced meat. If the rice is raw, it will not have time to reach the cooking process.

Ingredients:

seasoning;
Bulgarian pepper - 7-8 pcs.;
salt;
pork - 600 g;
lavrushka;
onion - 2 heads for minced meat;
greens;
tomato paste - 6 teaspoons;
garlic - 2 cloves for minced meat;
carrots - 1 pc.;
onions - 2 heads;
rice - a glass;
egg - 1 pc.;
greens.

Cooking:

Wash the main vegetable. Cut the stem around with a sharp knife. Remove seeds.
Clean the carrots. Grate on a coarse grater.
Chop the peeled onions.
Heat the pan, put the onion with carrots. Fry with sunflower oil.
Boil the rice, it should be slightly undercooked.
Cooking minced meat.
Cut the meat. Peel onion, garlic. Slice.
Place onion, meat, garlic in a meat grinder. Twist.
Pour the egg into the resulting mass.
Put rice.
Add roast.
Salt.
Sprinkle spices. Mix all.
Place stuffing in pepper.
Take a tall pot.
Pour oil into the bottom.
Place peppercorns, lavrushka.
Lay out the pepper. Pour hot water with tomato paste, the volume should be half the height of the peppers.
Wait until it boils.
Salt.
Add spices.
Simmer for an hour under the lid.
Decorate with herbs before serving.

In a slow cooker

Stuffed peppers in a slow cooker turn out to be a particularly tender, perfectly stewed dish.

Ingredients:

Bulgarian pepper - 6-7 pcs.;
spices;
chicken fillet - 400 g;
ground black pepper;
rice - a glass;
salt;
onions - 2 turnips;
Bulgarian pepper for sauce - 1 pc.;
carrots - 2 pcs.;
onions - for the sauce;
garlic - 2 cloves;
water - 750 ml;
tomato paste - 6 teaspoons.

Cooking:

Peel the onions, chop.
Peel carrots, chop.
Finely chop the fillet. It is advisable to grind slightly frozen meat, then it will be easier to do.
Place food in bowl.
Pour in sunflower oil.
Set the "Baking" mode.
Time to choose 20 minutes.
Boil rice.
Place in a bowl, stir.
Salt. Add spices.
Cut the center of the pepper, sprinkle the seeds.
Stuff the vegetable with the composition, place in a bowl.
Pour water into a container, add tomato paste.
Peel the garlic and onion cloves, chop, place in the sauce.
Remove seeds and stalk from bell pepper, chop.
Salt. Spice up. Mix.
Add vegetables to pepper bowl.
Close the oven lid.
Set the "Extinguishing" mode for an hour.
Garnish with a sprig of fresh basil before serving.

In tomato cream sauce

Every family has its own way of making this. hearty meal. Try making peppers stuffed with meat and rice in sauce. You will get a great, rich, full-bodied creamy taste.

Ingredients:

tomato paste - 6 teaspoons;
minced meat -900 g, you can use any composition;
pepper, ground fragrant;
sweet pepper - 900 g;
salt;
onion - 2 pcs. onion;
water - 1000 ml;
carrot - 1 fruit;
rice - 0.5 cups;
sunflower oil - 4 teaspoons;
medium fat sour cream - 500 ml;
dill - 30 g.

Cooking:

Remove skins from bulbs.
Clean the carrot.
Cut onions into small cubes.
Grate the carrots using a medium grater.
Heat up the pan. pour in oil.
Add vegetables, fry until soft.
Place minced meat in a container, add frying.
Rinse rice grits, do not boil, combine with minced meat.
Remove seeds and stem from peppers.
Place the filling.
Put the pepper in a saucepan with high sides.
Prepare the sauce: mix the tomato paste and sour cream. To fill with water. Salt. Mix.
Pour into a saucepan.
Peppers should be completely covered with liquid.
Simmer for an hour and a half under the lid.
Fall asleep greens.
Simmer for another five minutes.

Cooking stuffed with vegetables and rice

This is a juicy and tender vegetarian option. Stuffed peppers in the oven are much tastier than in the traditional version. Vegetables are cooked separately without adding salt. Perfect option for food on fasting days.

Ingredients:

pepper - 11 pcs.;
corn oil;
cabbage - 0.5 head;
tomato juice - 250 ml;
carrots - 2 pcs.;
pepper - 2 pcs. Bulgarian for stuffing;
salt - 1.5 tbsp. spoons;
pepper;
rice coarse-grained - a glass.

Cooking:

Boil rice groats.
Shred the cabbage.
Pour corn oil into the pan, shift the vegetable, fry.
Grate carrots, fry separately.
Grind the pepper for the filling, stew.
Vegetables need to be cooked in different pans.
Mix all fried vegetables.
Put rice on them. Add salt, pepper.
Cut the center of the peppers with a leg, remove the seeds.
Place stuffing inside.
Pour the oil into a baking dish.
Place peppers.
Pour in tomato juice.
The oven must support 180 degrees.
Place in the oven for an hour.

Boat peppers baked with meat filling

A beautiful, originally decorated dish that will decorate any holiday table.

Ingredients:

minced meat - 220 g beef composition;
minced meat - 220 g pork;
rice - 210 g boiled;
pepper - 8 pcs. sweet;
butter - 2 tbsp. spoons;
onion - 1 pc.;
cheese - 150 g hard;
carrots - 1 pc.;
salt;
pepper.

Cooking:

Cut the peppers in two.
Clean out the seeds.
Cut off the leg.
Chop the onion.
Grate carrots.
Place the onion in a hot frying pan with oil, fry.
Add carrots.
Place roast in container. Pour in rice, pre-cooked.
Place mince.
Sprinkle with pepper. Salt. Mix.
Grate cheese.
Place the minced meat in the boats.
Sprinkle with cheese.
Lay out on a baking sheet.
Place in the oven (180 degrees) for 40 minutes.

Stuffed with vegetables and beans

Try Diet healthy dish, which is prepared without the addition of meat, but this does not lose its taste.

Ingredients:

potatoes - 5 pcs.;
tomatoes - 10 pcs.;
pepper - 11 pcs. Bulgarian;
lavrushka;
onions - 3 heads;
white beans - 250 g;
sunflower oil;
garlic - 5 cloves;
carrots - 3 pcs.;
pepper;
salt.

Cooking:

Chop the onions, after removing the husk.
Chop the garlic.
Heat the pan, pour in the oil.
Add vegetables, simmer.
Peel the potato tubers, grate using a grater.
Send to vegetables.
Potatoes should be half cooked.
Salt. Sprinkle with pepper. Mix.
Place beans. This vegetable should be boiled in advance.
Release the pepper from partitions and seeds.
Place the vegetable stuffing inside.
Add lavrushka to the container.
Put stuffed peppers.
Remove the skin from the tomato, to do this, scald them with boiling water. Whisk the pulp.
Water the pepper.
Sprinkle with salt.
Season.
Simmer for about an hour on the lowest heat setting.

Lazy Stuffed Peppers

Not only dumplings and cabbage rolls can be lazy, but also peppers. It turns out a special dish.

Ingredients:

onion - 1 head;
sunflower oil - 6 teaspoons;
minced meat - 530 g;
water;
rice - 270 g boiled;
sour cream - 4 teaspoons;
lecho - 470 g;
spices;
carrots - 1 pc.

Cooking:

Drain the sauce from the lecho into a bowl.
Cut the pepper.
Cut out the stem and seeds.
Chop.
Grate carrots finely.
Chop the onion.
Heat up the pan.
Pour in oil. Place carrots and onions.
Roast.
Take a container.
Place mince. Add pic. Salt, mix.
Pour pepper and fry. Stir.
Set aside for a quarter of an hour.
Roll up cutlets.
Put in the form.
Pour sour cream into the sauce. Stir.
Add pepper. Salt.
Water the pepper.
Remove to oven.
Select 170 degree mode.

With minced chicken and rice

With minced chicken, this dish is especially tender and juicy.

Ingredients:

minced meat - 650 g chicken;
rice - 200 g boiled;
Bulgarian pepper - 8 pcs.;
carrot - 2 pcs.;
onion - 1 pc.;
ground pepper;
salt.

Gravy:

lavrushka - 2 sheets;
salt;
sunflower oil - 6 tbsp. spoons;
onion - 1 pc.;
sugar - 4 teaspoons;
carrots - 1 pc.;
pepper - 3 peas;
tomato juice - 0.5 liters.

Cooking:

Cut out the center of the peppers.
Wash the seeds.
Peel the carrots, grate.
Peel the onion, chop.
Heat the pan, fry the vegetables.
In a bowl, mix minced meat with rice.
Add roast.
Sprinkle with pepper.
Salt.
Mix.
Transfer the filling to the prepared blanks.
Place the pepper in the pot.
Prepare the gravy.
Finely chop the onion, grate the carrot.
Fry.
Pour in tomato juice. Pour in sugar and salt.
Place parsley and peppercorns.
Pour over the peppers.
Cover with a lid.
Simmer for about an hour.

Peppers stuffed with mushrooms and pasta

This is a little-known dish and quite unusual. Having prepared, you can always surprise your guests. For cooking, it is better to use spiral pasta.

Ingredients:

carrots - 2 pcs.;
salt;
ground pepper;
pasta - 170 g;
Bulgarian pepper - 9 fruits;
egg - 2 pcs.;
soy sauce;
bulbs - 2 pcs.;
mushrooms - 320 g fresh;
tomatoes - 2 pcs.;
cheese - 220 g hard.

Cooking:

Remove the husk from the onions, cut into half rings.
Grate washed and peeled carrots.
Tomatoes cut into cubes.
Heat up the skillet.
Place vegetables.
Pour in the soy sauce. Fry.
Boil pasta and mushrooms. Leave the pasta slightly undercooked.
Cut off the stem from the peppers. Wash the seeds.
Pour the eggs into the bowl. Mix.
Grate cheese.
In a saucepan, mix mushrooms, cheese, eggs, pasta. Salt. Sprinkle with pepper. Stir.
Put the stuffing in the pepper.
Place the peppers in a heat-resistant bowl.
Sprinkle with roast.
Pour water up to half of the peppers.
Place in oven.
Extinguish hour.

Stuffed with shrimp

Compared to other cooking options, shrimp stuffing is more expensive. The dish is easy to prepare original taste and unique aroma.

Ingredients:

cherry tomatoes - 12 pcs.;
shrimp - 15 pcs.;
onion - 1 pc.;
parmesan - 125 g;
garlic - 2 cloves;
chicken eggs - 2 pcs.;
soy sauce - 2 teaspoons;
olive oil - 2 tbsp. spoons;
bell pepper - 2 pcs.

Cooking:

Chop garlic and onion into small pieces.
Heat up a frying pan, add oil.
Add vegetables, fry.
Wash and clean the shrimp.
Cut, put in a fryer, stew.
Cut the pepper, remove the inside.
Put the frying in a bowl, pour in the soy sauce and eggs.
Cut the tomatoes into two parts, add to the frying.
Stir. Place the composition in the pepper halves.
Grate the Parmesan, sprinkle over the peppers.
Lay peppers on a baking sheet.
Put in an oven heated to 180 degrees.
Cooking time - half an hour.