Stuffed peppers look appetizing, extremely tasty, easy to prepare, and what a smell! In addition, they are very useful due to the content of a large amount of vitamin C in them. Pay attention to the fact that nature seems to have specially created bell peppers in such a way that we can stuff them. Romanians, Moldovans and Bulgarians, for example, have been doing this for centuries. Moreover, each country has its own filling: in Bulgaria it is an egg and cheese, in Romania it is tomatoes, and in our country it is meat and rice. But it turns out that peppers can be stuffed with berries, various cereals, mushrooms, cabbage, fish and even shrimps.

Who and when first cooked stuffed peppers is unknown, but I would like to express my gratitude to him for the unique taste and ease of preparation. And indeed, there is absolutely nothing intricate in the preparation of stuffed peppers: the stalk is cut off from the vegetable, then it is cleaned of seeds, filled with stuffing and placed vertically in a pan filled with a small amount of water, broth or sauce, and boiled until cooked, and the cut stalk with a top can be used as a cap for pepper. The site "Culinary Eden" will be happy to tell you not only about the classic recipes for this dish, but also introduce you to recipes for cooking peppers stuffed with the most diverse and delicious stuffing. But first, a few features of the preparation of this dish.

You can stuff peppers of any variety and size, but large, fleshy fruits are considered the best option. There is an opinion that the most delicious stuffed peppers are obtained by boiling them in a sauce of sour cream or tomato paste. If you are pouring broth or water over peppers in a saucepan, add coarsely grated carrots and onion rings to the flavor liquid. Be sure to put the rice in minced meat, boil it in advance until half cooked, otherwise it may not “reach”. Depending on the filling, the cooking time will be different: for peppers with minced meat, 40-60 minutes are needed, and for peppers with vegetable, fruit and cereal fillings, 30-40 minutes are enough.

You can cook stuffed peppers not only on the stove. Peppers, which will be baked in the oven, are cut in half lengthwise and the halves are stuffed with stuffing. And the owners of an air grill or a multicooker can cook this dish practically without changing the classic recipe.

Stuffed peppers "Classic"

Ingredients:
5-6 sweet peppers
600 g minced meat,
1 stack rice,
1 egg
2 bulbs
1 carrot
3 tbsp tomato paste or ketchup
greens, bay leaf, seasonings, salt - to taste.

Cooking:
Wash the peppers, carefully cut the stalk in a circle, remove the seeds. Rub on coarse grater carrots, finely chop the onion and fry the vegetables on vegetable oil. Boil rice until half cooked, put it in a colander, rinse under running water and dry. Beat an egg into the minced meat, add rice, fried onions and carrots, salt, pepper, mix, add spices to taste and stuff the peppers with this stuffing. Pour a little vegetable oil into the bottom of the pan, put black peppercorns, bay leaf, peppers and pour hot water so that it almost covers them. Bring to a boil, then add tomato paste, salt, season the broth with spices, cover and simmer over low heat for 40 minutes.

Stuffed peppers with mushrooms and vegetables

Ingredients:
1 kg sweet pepper
500 g champignons,
200 g rice
3 bulbs
3 tomatoes or 2-3 tbsp. tomato paste,
1-2 carrots
salt, sugar, black ground pepper- taste.

Cooking:
Chop 1 carrot and 1 onion, fry in vegetable oil, add tomatoes, sugar, salt to the vegetables, pour in a small amount of water and simmer for 5 minutes. Finely chop the mushrooms, grate the remaining carrots on a coarse grater and fry until soft. Chop 2 onions smaller and also fry the onion with mushrooms in vegetable oil. It is advisable to soak the rice in advance so that it swells. Add the prepared rice to the mushrooms with onions, pour in 1.5 cups of water, salt and simmer under the lid over low heat for 10 minutes until the water evaporates. Prepare peppers for stuffing. Add separately fried carrots to the mixture of rice and mushrooms, mix, season with spices to taste and fill the peppers with this filling. Then put them upright in the pan. Top the peppers with the carrot, onion and tomato dressing prepared at the very beginning and pour enough water into the saucepan with peppers so that it almost covers the peppers. Bring to a boil and simmer for 30 minutes over medium heat, covered.

Stuffed Peppers with Eggplant and Rice

Ingredients:
1 kg of bell pepper,
100 g of rice
1 carrot
2 bulbs
1 garlic clove
2 black peppercorns,
2-3 bay leaves,
salt, ground red and black pepper, herbs - to taste.

Cooking:
Prepare the pepper. Boil rice. Cut the eggplant into slices, salt, pour water and leave for 20 minutes to release the bitterness. After the time has elapsed, drain the water, squeeze the eggplant lightly and cut into small cubes. Fry eggplant with chopped onion in a pan in vegetable oil. Add rice to vegetables, salt, pepper, pour a little broth (you can use cubes) and simmer for 10 minutes. Grate the carrots on a coarse grater, chop the garlic, finely chop the parsley. Add this mixture to the mass in the pan. Mix well and simmer for another 5 minutes. Then fill the peppers with this filling, put them in a saucepan and cover half with water. Add 1 tbsp to water. l. vegetable oil, a pinch of parsley and spices to taste. Simmer for 15-20 minutes.

Stuffed peppers with cheese and noodles

Ingredients:
5 sweet peppers
50-60 g dry noodles,
60 g mozzarella cheese,
40 g grated hard cheese,
greens, black pepper, salt - to taste.

Cooking:
Boil the noodles in salted water until half cooked. Grease a baking dish with butter. For four peppers, cut off the top part along with the stalk, salt and pepper the peppers from the inside. Grind 1 remaining pepper, mix with chopped herbs, cheese, noodles, add spices. Fill the peppers with stuffing, cut the mozzarella into thin slices and cover the stuffed peppers with them. Bake in a preheated oven at 130°C for 20 minutes.

Stuffed Peppers with Egg and Cheese

Ingredients:
4-5 sweet peppers
2 eggs,
100 g of cheese,
30 g butter,
red ground pepper - to taste.

Cooking:
Trim the stalk of the peppers, but do not cut it to the end, remove the seeds and rinse the pepper from the inside. Mash the cheese with a fork and mix with raw eggs, add red ground pepper. Stuff the peppers with stuffing and cover with lids. Fry the peppers on all sides in a frying pan with butter, then bring to readiness in the oven at a temperature of 130-150 ° C.

Oven baked stuffed peppers with zucchini

Ingredients:
500 g minced meat,
3-4 sweet peppers of different colors,
1 small zucchini
1 onion
150 g grated cheese
50 g butter,
salt, spices - to taste.

Cooking:
Add onion and peeled, grated zucchini, salt and spices to minced meat. Wash the peppers under running water and cut each pepper lengthwise, remove the seeds, leave the stalk. Start the "boats" with minced meat with zucchini. Put peppers with minced meat in a greased baking dish and sprinkle with grated cheese. Put small pieces of butter on top. Add a little water and bake for 40 minutes in an oven preheated to 180 ° C.

Stuffed peppers with barley and vegetables

Ingredients:
6 sweet peppers
1 stack pearl barley,
3 carrots
1 onion
150 g ice cream peas,
800 g canned tomatoes,
150 g cheese
600 ml chicken stock
2 tbsp vegetable oil,
salt, pepper, herbs - to taste.

Cooking:
Weld the barley. Fry the diced onion, add grated carrots, salt to it and fry for 5 minutes. Then add to barley
fried vegetables, peas, parsley and 100 g of cheese. Grind the tomatoes into puree. Prepare the peppers: cut off the top and remove the seeds. Stuff the peppers with pearl barley filling, place them in the tomato mixture and sprinkle with the remaining cheese. Bake for 1 hour at 180°C.

Shrimp stuffed peppers

Ingredients:
6 sweet peppers
350 g shrimp
1 stack rice,
1 onion
2 cloves of garlic
500 ml chicken stock
200 g tomato sauce,
1 lemon
½ tsp oregano,
½ tsp ground black pepper,
salt - to taste.

Cooking:
Wash the peppers thoroughly, remove the tops and remove the seeds. Blanch them in boiling water for 3 minutes, then remove and pat dry on paper towels. Heat vegetable oil in a large frying pan, fry finely chopped onion until translucent, add minced garlic, oregano, black pepper and shrimp to it. Cook, stirring, until shrimp turn pink. Rinse the rice, add to the pan, fry for 1 minute, then pour in the broth and tomato sauce and simmer for 15-20 minutes over low heat. Preheat the oven to 165°C, grease the baking dish with butter. Fill the peppers with the prepared stuffing, place them in a mold and bake for 15-20 minutes. Serve your peppers at the table with lemon wedges.

Fruit stuffed peppers

Ingredients:
500 g sweet pepper,
300 g plums,
200 g seedless grapes
1 big apple
1 large pear
100 g sugar
4 sprigs of mint.

Cooking:
Cut the pear and apple into quarters, remove the seeds and cut into large slices. Also chop the plums. Leave the grapes whole. Mix all fruits. Cut the peppers in half lengthwise without removing the stems. Put the fruit filling in them and place the peppers in a mold. Make sugar and mint syrup. Remove from heat, let syrup cool slightly and pour over peppers. Bake the dish for 20 minutes in an oven preheated to 200 ° C.

Stuffed peppers with pine nuts

Ingredients:
4 sweet peppers
1 onion
2 apples
400 g raisins,
500 g sauerkraut,
3 tbsp pine nuts,
1 tbsp sesame,
1 tbsp ghee,
1 stack broth,
½ stack sour cream
green onions - to taste.

Cooking:
Chop the onion into small cubes, cut the apples into pieces. Dissolve in a saucepan melted butter and sauté the onion in it until translucent. Add raisins, apples and lightly brown. Then lay out sauerkraut and, salt and pepper, simmer covered over medium heat for 15 minutes. Sprinkle with pine nuts and sesame seeds. Cut the sweet pepper in half, remove the seeds and stuff the halves, then place them in a baking dish, sprinkle with finely chopped green onions and bake in the oven for 30 minutes at 200°C. When serving, pour the dish with sour cream and garnish with green onions.

Stuffed Peppers with Rice, Carrots and Plums

Ingredients:
2 sweet peppers
100 g of rice
1 carrot
3 plums,
3 garlic cloves,
1 parsnip root
sugar, salt, pepper - to taste.
For sauce:
500 ml vegetable stock
2 tbsp tomato sauce.
To decorate the dish:
Red onion,
dill greens.

Cooking:
Grate carrots and parsnips on a coarse grater. Peel and finely chop the onion. Fry chopped vegetables in vegetable oil. Rinse the rice, boil it until cooked in salted water, put it in a colander and let it drain. Combine rice with vegetables, salt, pepper to taste and mix. Cut the washed and peeled peppers in half, remove the stalks with seeds, pour boiling water over them and let cool. Then drain the water. Wash the plums, remove the pits and cut into slices. Fill the cooled peppers with minced rice and vegetables, put plums on top. Stuffed pepper put on a baking sheet. mix vegetable broth With tomato sauce and pour over the peppers. Bake for 15 minutes in a preheated oven at 180°C. Ready meal garnish with red onion flowers and dill.

Stuffed peppers with chicken meat, in a multicooker

Ingredients:
Bell pepper- how much will fit in the bowl,
300-400 g of chicken meat,
1 stack rice,
1-2 bulbs
1-2 carrots.
For sauce:
3 tbsp tomato paste,
2-3 stack. water,
1-2 garlic cloves,
1 onion
1 sweet pepper
salt, ground black pepper, spices - to taste.

Cooking:
Chop the onions and carrots for minced meat, finely chop the chicken meat, put everything in a bowl, add a little vegetable oil and turn on the “Baking” mode for 40 minutes. Cook covered, stirring occasionally. Meanwhile, boil the rice, drain the water and add it to the bowl. Stir, salt, pepper and stuff the peppers. Place the stuffed peppers in a bowl. For the sauce, stir the tomato paste into the water, add the minced garlic, onion and bell pepper, add salt and spices to taste and pour over the peppers in a bowl. Close the lid and set the "Extinguishing" mode for 60-80 minutes.
Cook stuffed peppers with your favorite toppings and enjoy a light and appetizing dish.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Ingredients

For 4-5 bell peppers:

  • 300 g minced meat;
  • 1 carrot;
  • 1 onion;
  • 2 tablespoons of vegetable oil;
  • 1 tomato or 2-3 tablespoons of tomato paste - optional;
  • 100 g of rice;
  • salt - to taste;
  • ground black pepper - to taste;
  • 1 bunch parsley - optional

Any minced meat is suitable for the filling. Most often, peppers are made with pork, chicken, lamb, turkey, or combinations. different types meat.

The classic version is a mixture of pork and ground beef in a 1:1 ratio.

It is from such minced meat that a juicy, but moderately fatty filling for peppers is obtained.

By the way, instead of minced meat, you can use bacon, mushrooms, shrimp, vegetables or cheese:

Cooking

Grate the carrots on a medium or coarse grater and cut the onion into small cubes.

Heat the oil in a frying pan and put the onions there first, and after 2-3 minutes, the carrots. Fry, stirring occasionally, until golden brown. You can add tomato pulp or tomato paste to vegetables.

Some people prefer to add raw onions to the minced meat, but the filling will be more aromatic if it is fried.

Put the roast on a plate. If you leave the vegetables in the pan, even after removing it from the heat, they will still continue to fry.

  1. Tomato juice + 2-3 tablespoons of sour cream + salt + ground black pepper.
  2. 2 tablespoons sour cream + 2 tablespoons tomato paste + water + salt + ground black pepper.
  3. 1 carrot + 1 onion + 2 tomatoes or 3-4 tablespoons of tomato paste + 2 tablespoons of sour cream + salt + ground black pepper + water. Fry carrots and onions until golden brown. Add tomato pulp or tomato paste, sour cream and spices. Water can be poured either into a frying pan or into a saucepan, after laying the frying on the peppers.

Cover the pot with a lid and bring the sauce to a boil. Then simmer for about 40 minutes over moderate heat.

To test the doneness of the peppers, simply taste them. Rice, meat and vegetables should be fully cooked.

Remove the peppers from the stove and leave them covered for 10-20 minutes so that they are completely saturated with the sauce and become even tastier and more aromatic.


alex9500/depositphotos.com

Peppers can be cut off the tops, as when stewing on the stove, or cut vegetables in half lengthwise, leaving the stalks if desired. In both cases, the seeds must be removed from the peppers.

Stuff the peppers with the prepared stuffing. Grease a baking sheet or baking dish with vegetable oil and arrange the peppers in a single layer.

To make the dish juicier, grease the top of the peppers or sour cream mixed with chopped garlic.

Place the peppers in a preheated oven at 180°C for about 40 minutes. Sprinkle with grated cheese and bake for about 10 more minutes until melted.

Well, it's finally autumn! I love this time of year - generous, rich, colorful and incredibly beautiful. Going to the market now is a real pleasure: everything is bright, tasty, fragrant. Glossy bell peppers bring special joy - it seems that they are not real, and you definitely want to touch them to make sure that this beauty is real. No wonder I can't help but carry home kilo after kilo. I carry it, and then in confusion I look at the newfound wealth and think what kind of thing to do so that joy is not replaced by longing. Most of all, by the way, I love stuffed peppers. Ooooh, how delicious! By the way, do you want to know how to stuff a pepper to make it look like dinner was cooked by the most eminent chef?

Sweet Bulgarian - a vegetable with "gray hair": its history goes back over 9000 years. In ancient times, it was used as a medicine for dizziness, anemia, nausea, and asthma.

If you are tired of the usual dinner options, read how to stuff peppers- for sure you will find something new and interesting for yourself.


10 ideas for stuffing bell pepper

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


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


3. Vegetables, more vegetables- and you will have vegetable fragrant 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, moreover, not only champignons, but also any forest mushrooms are suitable.


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


6. Do you still want meat? But try adding to minced meat raisins, dried apricots, prunes, a handful of walnuts and lots and lots of spices. It will turn out a delicious option with oriental notes.


7. And if not rice? BUT bulgur? Or even lentils? Beans? Try and look for your perfect combination of products, do not be afraid and take risks: all experiments will definitely be delicious.


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


9. By the way, it goes well with chicken and potato Here's another idea you should definitely try. Available and satisfying.


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


5 tips on how to stuff peppers deliciously:


1. To make it really tasty, do not be greedy when buying pepper: take the thickest, fattest one: it is he who will give the filling an unearthly aroma and taste. Thin-walled pepper for stuffing is not suitable categorically!


2. And do not forget that all the peppers will be cooked for the same amount of time - both these tiny ones and those giant ones, so it’s better to stir the peppers 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 carrot 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 greens and a little bit of spices - and that’s it, you can’t pull off pepper by the ears!


5. And ahead is winter. What will you stuff the peppers with? Or rather, not even what, but what? In order to indulge in 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.


Summer is probably the best time to cook. delicious meals from fresh vegetables. If you are an amateur gardener, or even a professional, then vegetables ripen in greenhouses and garden beds, and if you are a city dweller, then vegetables in stores become cheaper and delight with a huge variety. When the soul asks for more vegetables, then you want to make hot dishes from them. At this point, the pepper stuffed with meat and vegetables for classic recipe will be a real culinary feast for the whole family.

Go to the garden or the market, come back with colorful ripe peppers and let's cook ours together Tasty dinner. Almost everyone in my family loves stuffed peppers 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 end up with their favorite recipe.

How to cook peppers stuffed with meat and rice

This is a very simple recipe and you do not need to free up several hours of your time for it. Spend quite a bit preparing vegetables and minced meat, and then watch as they are stewed until tender.

To prepare peppers you will need:

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

Cooking:

1. Start by preparing the minced meat for the stuffing of the peppers. The best thing for this dish is the so-called homemade minced meat, which consists in half or pork and beef. You can take store-bought minced meat or grind meat yourself.

Minced meat that you cook with your own hands will definitely taste better, because you will know for sure that only meat was put there.

2. Wash the sweet pepper and clean out the middle with seeds. 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 well and boil it until half cooked. Until it is completely soft, the rice will be cooked already with the minced meat inside the pepper. Rice can be boiled even in cold water, and taken out when a single grain is only slightly harsh in the middle.

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

4. Finely chop the onion. Grate carrots on a coarse grater. Then lightly fry them in a frying pan with vegetable oil until they are soft and quite a bit golden.

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

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

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

8. Take prepared peppers and stuff them. Minced meat can be applied with a spoon, and then firmly tamped so that it completely fills each pepper.

If there is minced meat, then it's not scary. This happens to me sometimes and I make several small meatballs, which I then stew with peppers. It turns out very tasty.

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

When the pepper is laid, cover it on top with onions and carrots stewed in tomato, which were waiting in the wings in a frying pan. Pour water on top and simmer, covered, for 40 minutes until the pepper is ready.

If the pepper is very large, then you can cook 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 making stuffed peppers in sour cream sauce who won the most love in my family. Perhaps the whole point is how sour cream and tomato, mixed in the sauce, incredibly tasty sets off and complements the sweet bell pepper, and it turns out just an amazing dish. Be sure to try both options and decide which tastes better for you.

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

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

And now we are watching a video recipe for making 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 cheese crust which will make the dish even tastier.

For cooking 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.

Cooking:

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

2. Cut the onion into small cubes. Then mix together Minced meat, rice and onion. Salt and pepper the filling mixture.

3. Wash and deseed the pepper inside. Cut it lengthwise into two halves to get a kind of boats. So they will be convenient to bake, because you can put them in a wide baking dish or on a baking sheet. Stuffed peppers will not collapse.

4. Fill each half of the peppers with minced meat. Press it down well and smooth it out. Minced meat will not be too crumbly; with this method of cooking, rice will hold it together perfectly.

5. Put 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 to your taste is suitable, the main thing is that it melts well and forms an appetizing golden 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.

If you are not sure about readiness, then first of all check the minced meat, which should be baked completely inside and turn gray. If the minced meat is pink inside, then it is not ready yet.

Peppers will soften when baked in the oven, but will not get soggy, it may fry a little around the edges.

Serve hot with fresh herbs. If desired, you can pour sour cream.

Red, yellow, green! This is not a traffic light, but sweet bell pepper has finally ripened and pleases with its colors in the beds and markets!

Juicy, crispy, mouth-watering lettuce pepper and asks to the table. And you can cook a lot of dishes from pepper - simple, tasty and beautiful: lecho and stew, appetizers and salads ... There are dozens of recipes, but many will call stuffed pepper a favorite among them.

Preparing stuffed peppers is easy, eaten with pleasure! Stuffing peppers is always a winning option, whether you are going to feed the family for a hearty dinner or invite big company guests for a festive feast.

It is not even necessary to serve a side dish with stuffed peppers - everything is already in it: vegetables, cereals, and meat. Here is a self-sufficient dish - stuffed peppers.

You can cook stuffed peppers according to the basic recipe that I will tell you - or with variations: for example, take buckwheat instead of rice, it will be tasty and original. The recipe is suitable for cooking on the stove and, with some nuances, for baking in the oven.

Ingredients for Stuffed Peppers

For 1 kg of bell pepper:

  • 1 glass of rice;
  • 200-300 g minced meat;
  • 1-2 medium onions;
  • 3-5 small carrots;
  • 2-3 tomatoes or 50 g of tomato paste;
  • Salt;
  • Ground black pepper and peas - to taste;
  • Sunflower oil;
  • Greens.

If you want a vegetarian version of the dish, we exclude the minced meat, take a little more rice and vegetables, and prepare the rice filling with browned onions and carrots - as in the recipe for lean cabbage rolls.

You can add dill and parsley to orange carrots and snow-white rice. And if you also stew pieces of red, yellow, green sweet pepper together with onions and carrots, you will get a very beautiful and tasty filling!

Cooking Stuffed Peppers

Boil the rice for the filling. Pour 1 part of rice with 2 or a little more parts of water, salt and put on medium fire. When it boils, reduce the heat, move the lid a little so that the rice does not run away, and, stirring occasionally, cook for several minutes - until the rice absorbs almost all the water. Then turn off the heat and cover the rice with a lid, let it stand for about 10 minutes. Even if the rice turns out to be a little hard, it will come to readiness in the pepper.


Put the prepared boiled rice in a wide bowl to cool.

In the meantime, prepare the roast for the filling and gravy. Heating up in a frying pan sunflower oil, we pass finely chopped onion for 1-2 minutes. Then add the carrots, grated on a coarse grater, and, stirring, continue to sauté for a couple more minutes. Finally, add tomato paste or tomatoes, rubbed through a sieve. Salt, pepper and turn off after 1-2 minutes.


In a bowl, combine rice, minced meat and half the roast, add chopped herbs, salt, pepper and mix well.

Let's prepare the pepper: rinse it and clean it from tails and cores with seeds.


Now, if you stew peppers on the stove, you can start stuffing. And if you want to bake it in the oven, then the peppers must first be blanched - lowered for 3-4 minutes in boiling water, otherwise the baked pepper will remain slightly crispy. Then put it in a colander and wait until it cools down.

We fill the pepper with minced meat and put it in a saucepan, on the bottom of which we pour 2-3 cm of water. The water should not completely cover the pepper - you can put it in 2-3 layers.


To cook in the oven, stuffed peppers should be put in a baking dish, on the bottom of which also pour a little water, spread the gravy on top, cover with foil and bake at 180C for about 40-45 minutes.

On the stove, cook stuffed peppers under a lid over medium heat for 25-30 minutes, until soft (try with the tip of a knife). When the pepper is already soft, spread the second half of the roast on top of it - you get a delicious gravy.


You can add a bay leaf and a few peppercorns for flavor. Simmer the stuffed peppers with gravy for a couple more minutes, and the pepper is ready.


Put stuffed peppers on plates and serve with sour cream.