It is best to cook the dish in autumn, from seasonal vegetables that have managed to absorb the warmth of the sun's rays and the smell of summer. Greenhouse pepper will never give the same taste as collected from the garden. So hurry up to stuff the peppers while they are in the juice itself!

The recipe below is suitable not only for "immediate" preparation, but also for freezing for the winter - stuffed peppers tolerate long-term storage perfectly, just put them in a container and send them to the shelf where you store vegetables. At any time, you can get a semi-finished product (no need to defrost), pour it with sauce and bring it to readiness in the oven or in a saucepan, as you prefer. Agree, such a preparation will definitely not be superfluous, quickly, conveniently and not at all troublesome.

Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 6 servings

Ingredients

To stuff peppers with meat and rice you will need:

  • medium bell pepper - 12-15 pcs.
  • rice groats - 1 tbsp.
  • minced beef and pork - 500 g
  • onions - 2 pcs.
  • large carrots - 1 pc.
  • tomatoes - 2-3 pcs.
  • tomato paste - 1 tbsp. l.
  • sour cream - 100 g
  • salt and pepper - to taste
  • vegetable oil - 2 tbsp. l.

How to cook stuffed peppers

I thoroughly washed the rice groats, poured water in a ratio of 1: 2, added a little salt and boiled for 10-12 minutes from the moment of boiling (until half cooked). At the same time, I prepared the peppers: I washed them, cut off the “caps” with the stalk, cleaned out the seeds.

She threw the half-cooked rice into a colander and washed it so that the filling turned out to be crumbly. I peeled and chopped the onion into a small cube, and the carrot into coarse grater. I heated the vegetable oil in a frying pan and sautéed the onions on it along with the carrots.

Combined rice and minced meat. Added half the roasted vegetables, salt and pepper to taste. For juiciness poured tomato puree- chopped tomatoes on a grater, holding by the skin (you can blanch, remove the skin, and then smash in a blender). The filling is ready.

The remaining fried vegetables will be used to prepare the sauce. I added 1 tablespoon of tomato paste and 2 cups of water to the pan. Bring to a boil, salt and pepper to taste. I stewed for 4-5 minutes, at the very end I added sour cream and warmed up, without bringing to a boil, so that the sour cream dispersed well. The result is a creamy tomato pepper sauce. If desired, you can add some of your favorite spices to taste, for example, a mixture Italian herbs or dried herbs.

The pepper was stuffed with stuffing and folded into a shape (deep, with walls), covered with cut-off “caps” on top. Filled with sauce - it should reach about 2/3 of the height of the peppers. If it is not enough, then you can add boiled salted water. The form was sent to the oven, heated to 180-200 degrees, for 50-60 minutes, until fully cooked. There is enough filling to stuff a decent amount of pepper, so I froze some for future use.

In the oven, the vegetables should become soft, and the filling should reach full condition. Peppers will give a lot of their juice when roasted, so there should be no shortage of sauce. As it cools, the sour cream will thicken and the dish will become even tastier.

Peppers stuffed with meat and rice are best served warm. Enjoy your meal!

1 kilogram of minced meat,
250-300 grams of rice,
2 medium sized carrots
4-5 medium sized bulbs,
5 tomatoes,
salt and ground red pepper to taste.

The taste of stuffed peppers directly depends on the minced meat, which I highly recommend making your own from fresh meat. When buying meat for minced meat, pay attention to the fact that the meat would be with fat. Not greasy, but with fat. No need to buy fat separately, but choose such meat. This will give the minced meat juiciness. You should buy a piece of beef and a piece of pork. When choosing beef, again, pay attention to fat, it should not be yellow. Ask the seller who owned the meat, the meat of a cow that during her life was a mother many times and produced many liters of milk will not suit us, we need calf meat.

Recipe for Stuffed Peppers with Meat and Rice:

It would seem that stuffed peppers are somewhat similar in preparation to cabbage rolls, beloved in Russia, and in general the dish is not complicated, but if we simplify everything. If you want to cook a really great dish that can satisfy the needs of a gourmet, then you have to work

Soak rice in water for 50-60 minutes in advance.

We drive through the meat grinder tomatoes and one Bulgarian, preferably red bell pepper. The resulting paste is left in a separate container.

After grinding the veal and pork in an approximate proportion of 50/50, we pass onions through a meat grinder, which we immediately add to the minced meat.
Next, add the well-washed and aged rice to the meat, pour half the ground tomatoes with bell pepper, salt and red ground pepper and knead the mince.

Then you can safely proceed to washing and cleaning peppers. After washing them, we cut out the core and free them from the seeds, we end up with something like in the photo.

We stuff the peppers with the minced meat. Place in a bowl mince side up

and fill it with specially prepared brine. It is done like this: half a tablespoon of salt per liter of water, and when everything boils, pour peppers with this, cover with a lid and simmer. Peppers should be stewed for 40 minutes

and during this time you will have time to chop carrots into small strips and onion cubes, which are necessary for frying. In a separate pan, fry the onion until golden brown and carrots in vegetable oil.

When the onions and carrots are almost ready, we remember the tomatoes ground in a meat grinder, twisted with bell pepper. We often added one of this paste to the minced meat, and left the other, and now it's time to add the rest often to the frying. All this is stewed for 5-8 minutes.

and as the final stage, dill, cilantro or parsley is added there. After that, everything is fried and added to the pan with our peppers, which are already stewed for 40-45 minutes.

After all the contents of the pan are added, simmer the pepper for 15 minutes and the dish is ready.

Stuffed peppers are served hot, sometimes with sour cream and garlic.

It is not at all difficult to cook the most delicious stuffed peppers with rice and meat, and you absolutely do not need any overseas marvelous products for this wonderful second course. All the subtleties and tricks of delicious stuffed peppers, including the preparation of an awesome rich sauce for cooking sweet bell peppers stuffed with minced meat, you can learn from the detailed step-by-step accurate classic recipe stuffing vegetables (bell peppers) with minced meat. We remember and cook delicious stuffed sweet bell peppers in a fragrant t.

So we have three steps:

  1. Preparation of minced meat and sauce for stewing peppers (pork-beef; chicken; pork-beef-chicken ... any of your choice).
  2. Preparation of vegetables: peppers for stuffing, onions, carrots, herbs (parsley, basil, dill) and tomatoes (or replace with tomato paste).
  3. Directly the process of cooking stuffed peppers.

The process of stuffing peppers begins with boiling rice, since the rice needs time to cool down and get into the minced meat already chilled. We choose rice of any variety, I use ordinary round rice, or long ... but not steamed, but simple, I have much tastier stuffing. We put an arbitrary amount of water (let's say 1 liter) on the fire, bring to a boil and boil one glass of rice previously washed several times under running water. Boil rice over medium heat without salt, about 10 minutes, we need rice in al dente, i.e. a little undercooked. We recline in a colander, rinse and set to cool.

When stuffing sweet peppers, any kind of minced meat is used. There are no strict recipe recommendations regarding the type of meat (chicken, pork beef, several varieties at the same time ... 🙂 this is the personal preference of the hostess, consisting of the taste preferences of her family or guests, or based on financial and economic motivation (what kind of minced meat is enough money). Will you at home or use it already ... we omit this moment.

Let's say we have 500 - 700 gr. excellent finished minced meat we like it, it looks good, it smells good fresh meat, and so they ask to be set in motion .... in a hurry to be eaten. Salt minced meat based on the proportion of 1 tsp. salt per kilogram of weight. Add spices: ground peppers, nutmeg on the tip of a knife, a little hops-suneli, and if you want a little unusual taste for minced meat ... add literally a tiny pinch of hot red pepper and also a gram of cinnamon - the aftertaste of minced meat will be magical! Next, we introduce boiled rice, fried onions (by the way, onions can not be fried, but put raw, but finely chopped, although minced meat is much tastier with sautéed vegetables ...) and mix everything well by hand. When the consistency of minced meat becomes homogeneous, add finely chopped dill + parsley + cilantro. The question of cilantro in minced bell pepper also remains open, I personally always put a bunch of cilantro. I like the aroma that it leaves, and its presence in minced meat and the combination with peppery taste. I am in favor of using cilantro in minced meat for stuffing bell peppers. Having mixed everything, we can consider the minced meat ready for stuffing vegetables, we try for salt, licking the mass a little and minced meat. By the way, stuffed tomatoes just as delicious, if not more so, than peppers!

When the minced meat is ready, you can make the sauce: chop the onion, rub the carrots and fry them in vegetable oil until tender. Add 1 tbsp. flour and fry everything until dissolved, this guarantees the desired consistency of the sauce and further improves the taste of the gravy. We introduce tomato juice or sauce into the frying, bring everything with liquid (water, vegetable broth about 500 ml.) To the amount we need and let the mass boil thoroughly. Add salt and sugar according to your taste.

Now let's get to the peppers. They must be plump, plump, even, you can have different colors, and even shapes. We wash the peppers, cut off the “butts” about a finger thick (this is the case if you serve the finished pepper along with the tail, it looks very nice), remove the seed centers and get ready to stuff. The amount of pepper is always different, but by 0.5 kg. minced meat goes somewhere 10 - 12 pcs. fruits of medium size. It is better to have more peppers than not enough, and we will look for what to stuff in addition.

We fill the pepper with minced meat, compacting it well, but try not to press a lot of filling, otherwise the pepper will simply burst. Filling the fruits to the top completely and making a small hill of minced meat.

Large deep dishes are ideal for preparing stuffed peppers. At the bottom of the dish we put a few sprigs of celery and a few sprigs of basil. Next, we put it tightly and beautifully !!! peppers ass up as possible, well, a little to one side at most ... but in no case do not lay the pepper horizontally, and even one on one - this is a taboo.

Watering the pepper stuffed with sauce boiling, covering everything by at least half of the total. We put the dishes on the fire and, covered with a lid, bring to a boil. Boil over high heat for 5-10 minutes, letting the mass rage insanely. We reduce the fire to a minimum, check the taste of the sauce-gravy for taste, if necessary (this rarely occurs), add water to cover the stuffed peppers almost to the top. After 20 - 30 minutes, the pepper will be ready and the aroma will wrap the entire kitchen.

Stuffed peppers are ready, pour a lot and pour thickly with gravy. Enjoy your meal!

Ingredients:

  • Bulgarian sweet pepper 1000g.
  • Minced meat 700 - 500 gr.
  • Rice round 7-100 gr.
  • Onion 250 gr.
  • Carrot 250 gr.
  • Tomato or sauce 100ml.
  • Water 500 ml.
  • Salt 1 tsp ++
  • sugar pinch
  • Spices to taste / greens

Good afternoon dear readers and guests of the blog!

The harvesting season is in full swing and in previous publications we harvested and caviar, canned, closed. And now I propose to take a break from spins and please your family with a delicious dinner.

And what can be cooked in the season of vegetables? Of course, bell pepper stuffed with meat and rice. This dish comes from my childhood. It was always prepared by my mother and grandmother, and on holidays it was an obligatory guest on the festive table. And when I was preparing - such an aroma was in the kitchen, you could go crazy!

Now I make my family happy with such a meal. cooking in different options, With different stuffing. So today I want to offer you interesting recipes. And their highlight is that we will bake peppers in the oven, and not stew in a saucepan according to the classics. It turns out unusually tasty, very satisfying, fragrant and colorful.

I can sing odes to this dish for a long time, but I won’t torment you and suggest getting down to business ... Choose a recipe to your taste and cook with pleasure and good mood for the joy of your family and friends.

How to cook stuffed peppers with meat and rice in the oven?

Sweet peppers are just made for stuffing! If you remove the stalk and core, it is easy and simple to fill it with all kinds of fillings and bake deliciously in the oven. In the first recipe, I suggest stuffing vegetable “pots” with pieces of fried pork and rice - it turns out just a bomb!


Ingredients:

  • Pepper - 8-10 pcs.
  • Tomato 1 pc.
  • Onion 2 pcs.
  • Carrot 1 pc.
  • Meat 400-500 grams.
  • Rice 70-100 grams
  • Salt to taste
  • Ground black pepper to taste

Cooking process:

1. First of all, I propose to do vegetables. Peppers are washed in water, remove the stalk and seeds. Onions and carrots are peeled, washed under running water. Cut the onion into small cubes, three carrots on a fine grater. Cut the tomato into cubes. Rinse the greens, dry on a clean kitchen towel and chop finely.

2. We put a frying pan with high walls or a pot / cauldron on the stove, pour in vegetable oil. Once the oil is hot, add the onions and carrots. Fry for 2 minutes stirring from time to time.


3. Add the pork cut into small squares to the carrots and onions. Fry for 3-4 minutes.


4. Now add finely diced tomato to the pan. We mix.

Tomato can be substituted for 1/2 cup tomato juice.


5. Now add to the meat and vegetables - rice.

Rice must be washed well.


6. Add 100 ml of water, mix. Cover with a lid and simmer on low heat for 5 minutes, then turn off the heat.


6. Add salt, pepper and herbs. Mix everything again and leave for 10 minutes under a closed lid so that our filling “reaches”.


7. In order for the pepper to be edible, tasty and fragrant, we need to salt it inside.


8. Now the climax has come - filling. We need to fill each fruit tightly by tamping.


9. We spread the stuffed fruits in the form in which we will bake. In my case, it's a frying pan. Pour half the form of ordinary filtered water and send it to the oven preheated to 200 C. As soon as the water boils, reduce the temperature to 200 C and bake for 40 minutes.

Voila, a great dish is ready!

Whole stuffed peppers baked with cheese

This is an incomparable dish, I cook it on holidays or on special occasions! Very tasty pepper, and we will fill it not only with minced meat, but also hide it inside quail egg. Unusual, tasty and very fragrant! And the guests will be just in a pleasant shock, try to cook, you will like it ...


Ingredients:

  • Bulgarian pepper - 10 pcs.
  • Minced meat mixed - 400 -450 gr.
  • Rice - 2 - 3 tbsp. spoons
  • Corn (canned) - 250 gr.
  • Chicken egg - 1 pc.
  • Quail eggs - 10 pcs.
  • Hard cheese - 100 gr.
  • Butter / margarine - 100 gr.
  • Grated tomatoes - 0.5 l.
  • Wheat bread (stale) - up to 200 gr.
  • Onion - 1 pc.
  • Greens (dill, parsley) - 1/2 bunch
  • Green onion - 1
  • Red pepper (for filling) - half
  • Ground black pepper

Cooking technology:

1. Before cooking, you need to prepare vegetables and meat. We remove the stalk and seeds from the bell pepper, we do everything carefully so that the fruits remain intact and not damaged. Boil the quail eggs until cooked, then give them time to cool and peel these crumbs from the shell. Finely chop the onion. Cut half of red sweet pepper into small cubes. Strain the corn through a colander. Finely chop the greens, and cut the green onion into rings. Soak hard bread in warm water.


2. Now you need to start preparing the filling. Add corn, greens, onion, chopped red pepper to minced meat, drive in egg, well-washed rice, I usually cook from Krasnodar round. Salt and pepper to taste. Squeeze out the soaked bread and add it to the filling. Mix well.

Add a small amount of water to the filling, then it will be juicy


3. Fill the peppers with minced meat up to half, tamping well. We put a quail egg and then continue to fill to the very brim, so we hid a tiny egg. Filled blanks are placed in a deep baking dish, or a cauldron / caterpillar.


4. For pouring, we need to grate the tomatoes to the very skin, add melted tomato to butter salt to taste and stir.

5. Pour our peppers with the tomato-cream mixture so that it does not get inside. The fill level should be 2 cm below the peppers. Sprinkle each piece with hard cheese on top so that the stuffing is completely covered. We send it to a preheated oven to 200 degrees for 60 minutes. The lid does not need to be covered.

6. Ready meal sprinkle with chopped herbs.


Put in portions on a plate, pour sauce and sour cream!

Enjoy your meal!

A simple recipe for bell peppers in tomato sauce (gravy)

I don't even know the recipe. Classic variant cooking this dish with minced meat under tomato sauce baked in the oven. It's quick and easy to prepare, and it turns out superbly tasty, satisfying and fragrant! Well, motivated you, let's start cooking?


Required Ingredients:

  • Minced pork and beef - 1 kg
  • rice - 100 gr
  • Bulgarian pepper - 10 pcs.
  • Carrot - 1 pc.
  • Onion - 1 pc.
  • Garlic - 3-4 cloves
  • Tomato paste - 3 tbsp. lies.
  • Tomatoes - 2 pcs.
  • Dill - bunch
  • Vegetable oil - 3 tbsp. lies.
  • Salt - to taste
  • Ground black pepper - to taste

Cooking:

1. First things first, wash the rice very well. I already mentioned above that Krasnodar is best suited for this dish. Add the washed rice to the minced meat, salt, pepper and mix well so that the rice and spices are evenly distributed in the minced meat.


2. While the minced meat is soaked with salt and ground pepper, I suggest doing bell pepper. We cut off the hat along with the stalk and carefully free it from seeds and partitions so as not to damage the fruit. Rinse in running water.


3. Tightly, with the help of a spoon, fill each fruit with the filling.


4. We place the blanks in boiling water and let it boil for no more than 5 minutes. All this is done so that the rice does not remain hard when baking in the oven.


5. Then we transfer to a baking sheet and pour the broth in which the pepper was cooked.


6. Cut the onion into thin half rings, and the carrot into small cubes. Sprinkle on top.



8. Put the baking sheet in a preheated oven to 200C and bake for 40-50 minutes until done.


Put in portions on a plate, add sour cream or mayonnaise and invite to the table.

Eat with pleasure!

Halves (boats) of pepper with chicken, vegetables and rice in sour cream

I propose to cook this dish in an unusual performance. We will bake stuffed fruits not entirely, but in halves in the form of boats. We will replace the minced meat that we are used to with chicken pieces and eggplant mmm. It turns out insanely tasty and appetizing stuffed peppers under a ruddy cheese crust!


Ingredients:

  • Sweet pepper - 4 pcs.
  • Long grain steamed rice - 1/2 cup
  • Chicken fillet - 250 - 300 gr.
  • Eggplant - 1 pc.
  • Carrot - 1 pc.
  • Hard cheese - 50 gr.
  • Tomato ketchup - 1 tbsp. lies.
  • Vegetable oil - 30 gr.
  • Sour cream - 50 gr.
  • Salt - 1 tsp.
  • Parsley / dill - a little

Cooking process:

1. First we need to prepare the filling. To do this, rinse the rice very well until clear water and boil until half cooked.

I do this: pour rice with cold water and put it on the stove. At the highest temperature, bring to a boil and turn off the heat. I don’t remove the pan from the stove, so the rice is perfectly steamed.


2. Peel the onion from the husk, rinse in water and cut into thin half rings. We heat the pan, pour in a small amount of vegetable oil and fry until a transparent color, then the onion becomes soft.


3. Peel the eggplant and cut into medium-sized cubes. We send to the pan to the onion. Sprinkle with a little salt to take the bitterness out of the eggplant.


4. Cut the chicken meat into medium-sized pieces and add to the pan with the vegetables.


5. At the very end, peel the large carrots and three on a fine grater. We send it to the pan with meat and vegetables.


6. When the vegetables have acquired a golden color, we shift them to the steamed rice. Add ketchup or tomato paste (sauce), salt and spices to taste, and a little greenery (dill + parsley).


7. Now we need to prepare Bell pepper. Remove the stem and core, remove the seeds and cut into halves. Lubricate a baking sheet with vegetable oil and lay out the halves of the bell pepper.


8. Fill the “boats” with meat and vegetable filling, pour over with mayonnaise or sour cream, or maybe you like it natural yogurt without additives. Sprinkle with hard cheese, which must first be coarsely grated. We heat the oven to 180C and place our stuffed pepper for 25 - 30 minutes.


9. Serve with vegetable salad or garnish.


Be sure to cook, well, very tasty!

Peppers stuffed with minced chicken and rice baked in the oven

Very tasty dish, hearty and nutritious. Stuffed with rice and minced chicken, baked in tomato sauce, the peppers come out just amazing!

Required Ingredients:

  • Sweet pepper - 1 kg
  • Chicken fillet - 750 gr.
  • Rice - 2 tbsp.
  • Onion - 3 pcs.
  • Carrots - 5 pcs.
  • Black ground pepper - 1/2 tsp.
  • Salt to taste
  • Vegetable oil for frying - 3 tbsp. lies.

For gravy:

  • Tomato juice - 1 liter
  • Tomato paste - 2 tbsp. lies.
  • Sour cream / mayonnaise - 5 tbsp. lies.
  • Salt - 1 tsp.
  • Sugar - 2 tbsp. lies.


Cooking process:

1. Wash the rice thoroughly in warm water several times. We shift into a saucepan, pour boiling water and cook for 6 minutes from the moment of boiling until half cooked. Next, we recline the rice in a colander and rinse under warm water. Leave until completely cool.


2. I cook minced meat myself - I separate the fillet from the bone and pass the meat through a meat grinder, and the bones can be used to cook broth for soup or borscht.

If there is no desire or time to mess with meat, you can buy ready-made minced meat in the store.


3. We clean the carrots and onions from the peel. Finely chop the onion into cubes, three carrots on a grater with large holes. We send the chopped vegetables to a frying pan heated with vegetable oil. Fry until golden brown, stirring constantly.


4. Set aside 4 tablespoons of fried carrots and onions for the filling. Then add tomato juice, tomato paste, salt and sugar to the pan. Bring to a boil, lower the heat and let the sauce simmer for 3 minutes.


4. We remove the stalk from sweet pepper, pressing it inward, and then take it out together with the core. We shake out the remaining seeds and wash the fruits under running water.

5. Combine in a deep bowl minced chicken, half-cooked rice and 4 tablespoons of onions and carrots fried until golden brown. Add salt and ground black pepper. Mix well and fill the peppers, tamping tightly with a spoon.


6. You can bake in a deep pan, a baking dish with high walls, or a duckling / caterpillar, as you are used to and convenient. We spread our stuffed blanks in one layer in the dishes in which we will bake, they do not need to be pre-lubricated with oil. I have a pepper fit in two forms. Pour from above tomato sauce already prepared in advance.


7. Preheat the oven to 180 degrees and set to bake for 40-50 minutes. Remove pepper 5 minutes before done. Pour 3-4 tablespoons of sour cream on top, spreading evenly over the surface and return to the oven.


Divide into bowls and serve delicious dish your family and friends!

Recipe for peppers in the oven under foil

Here is another delicious recipe. When baking, cover the pepper with foil, it turns out juicy, satisfying, appetizing! And the aroma ... This dish will perfectly complement festive table and your guests will love it!

Ingredients:

  • Bulgarian pepper - 1 kg,
  • Minced meat - 700 g,
  • Boiled rice - 200 g,
  • Garlic - 2 cloves,
  • Onion - 1 large head,
  • Carrots - 2 pcs,
  • Tomatoes - 1 kg,
  • Salt to taste.

How to cook this dish is described in detail by the author of this video, I suggest you watch it. Where you can see with your own eyes step by step and repeat the step-by-step cooking processes ...

Try it, it's very tasty!

Here comes the selection delicious recipes by the end. I really hope that you will like it and you will definitely cook this dish for your family.

Do not forget to share your opinion in the comments, but press the buttons social networks! And if you bookmark the article, then you can find it very quickly and not waste time searching (I think you got the hint)

I wish you stunning aromas in the kitchen and compliments from your relatives for delicious meals!

Hello dear readers. Today we cooked delicious stuffed peppers with meat and rice. Summer, the season of bright emotions, wonderful impressions, hot days. It's hot with us now, it's time to relax on the sea. We have just returned from Crimea. The sea in Crimea is warm, the weather is good.
We returned not only with wonderful emotions from our vacation, but also with vegetables. We bought some tomatoes, peppers, eggplants, several watermelons, Yalta onions for salads. In Crimea, vegetables are cheap, of course, you can buy more, but the car, unfortunately, could not stand such purchases, after all, not a truck.

In general, the first day we were engaged in dismantling things, canned tomatoes and cucumbers, I will post the recipe a little later, and the second day the turn came to pepper. We did not buy a lot of pepper, because in our family no one likes it except me. And I just love stuffed peppers, how can you not love it, it's so tasty, juicy, it turns out.

I also freeze stuffed peppers. It’s very convenient, my mother closes the pepper in a bottle, and then fills it, it’s sour for me, since it’s with vinegar and not so tasty. I do this: I stuff the pepper with minced meat and rice, and for storage, I wrap it in 5 bags and put it in the freezer, then in the winter you take it out and beauty, I cooked onion and carrots from tomato in a saucepan, poured it, stewed it and beauty, as soon as they started it .

Delicious stuffed peppers with meat and rice

Ingredients:

  • 11 pcs. medium sized peppers, sweet
  • 300 grams of minced meat (pork and beef)
  • 200 grams of boiled rice
  • 2 onions
  • 2 carrots
  • 0.5 liters of tomato juice
  • 50 grams of vegetable oil
  • 5 black peppercorns
  • 2 bay leaves
  • pepper
  • dill greens (you can parsley if desired)
  • sour cream

In general, for stuffing peppers, we need the pepper itself, and it can be completely different: yellow, green, red. You can read about the benefits of pepper. I have yellow pepper, in the Crimea, when they were buying green for salad, and took home for red salad. We also need minced meat, I have minced pork and beef.

Even before the trip to the Crimea, we bought meat, twisted it into minced meat and put it in the freezer. Conveniently, yesterday a piece was taken out for about 300 grams, just enough for stuffed peppers. We also need one onion and carrots. I pre-boil the rice in salted water for about 10-15 minutes, then put it in a colander, rinse with cold water and let the water drain from it, after which I transfer the rice to a bowl.

What kind of rice I think doesn’t matter, mom, for example, I only make pepper from round rice, in the Crimea, friends treated us to pepper, also delicious stuffed pepper with meat and rice, the rice was long in pepper. I also like stuffed peppers more with round rice. Also salt and ground black pepper.

In the photo, of course, one onion and carrots each, but you need 2 onions and 2 carrots, we do the frying twice, once for minced meat for the pepper filling, the second time we cook in order to pour the already stuffed pepper and put it on stew.

Next, I peel one onion and one carrot. I cut the onion into a small cube, and rub the carrots on a Korean grater, in my opinion, carrots are both more beautiful and tastier in stuffed peppers. I fry onion with carrots in vegetable oil.

Now I am preparing the minced meat for the pepper filling. We need minced meat, and if you have minced pork, it’s okay, it doesn’t have to be from pork and beef, but in my opinion it’s much more tastier pepper it turns out, and not only pepper, and cabbage rolls and. By the way, my friends in Crimea are like this interesting recipe cabbage rolls shared, to be honest, I have never tried these, but I was very interested in the recipe.

As soon as I cook, I will definitely share the recipe with you. So, I add minced meat to the bowl, I also add boiled rice to the bowl, add our frying, I don’t like heavily fried onions and carrots, so I don’t have them very fried. Now I add salt and pepper to the minced meat. I mix everything well with my hands.

Now it's time for the pepper. I cut off the “lid” of the pepper and take out the seeds, this is all quite simple to do, I also try to clean everything inside. Then I wash the pepper under running water, be sure to wash the middle of the pepper from the rest of the seeds. I spread the washed peppers on a kitchen towel, so to speak, I dry them.

Well, minced meat and peppers are ready, now you can start stuffing peppers. I fill the pepper with minced meat and put it in a cauldron, but you can also put it in a saucepan. At the bottom of the cauldron, I spread the “cut off hats”, but you can also crumble them into the sauce, which we will pour stuffed peppers with. I fill all the peppers with minced meat. True, there was still a little minced meat left, for one peppercorn, I had 10 peppers, and there were minced meat for 11, I had to take another red pepper, which we bought for a salad.

Now you can prepare the sauce, which means you need to peel one onion and cut it into small cubes, grate the carrots, I rub it on a fine grater and fry these vegetables in vegetable oil. Now I add half a liter of tomato juice, I have my own juice, home cooking, to be honest, only with homemade tomato you get delicious stuffed peppers.

Somehow they bought a tomato in a store and cooked a roast from it, not at all, well, I personally didn’t like it. Therefore, we always preserve homemade tomato, yes, what can I say, and delicious borscht comes out of it, not like from store-bought pasta, after all, homemade is homemade.

I also add 5 black peppercorns and 2 bay leaves and an incomplete teaspoon of salt to this sauce, you can of course add sugar to taste, but I have a tomato from sweet tomatoes, so I don’t add, but whoever likes it. Add a little to taste if you like sweet and sour sauce.

Now I pour this sauce over our stuffed peppers and carefully placed in a saucepan. From the beginning, of course, they put everything in a cauldron, but they remembered that they were also going to cook shurpa today, it just couldn’t be put off cooking shurpa, we just had meat in the refrigerator, but you know it’s hot now, after all, and the shelf life of it in the refrigerator not big.

Now I put the pepper on the fire and after boiling I lower the fire. Carcass stuffed peppers over low heat until tender. Here are the beauties I got.

The aroma of pepper was not long in coming, after 20 minutes an unsurpassed aroma began to spread throughout the apartment. In general, we put out the pepper, poured it with sour cream, sprinkled with finely chopped dill and began to photograph. Then my daughter came to the aromas of pepper. Having tasted a piece of pepper, she said: what a yummy. Although she does not like any pepper. Well, if the daughter liked it, then the dish was a success.

Still, delicious stuffed peppers with meat and rice turns out, to be sure. Moreover, it can be eaten both warm and cold, it is tasty either way. So cook with pleasure. Bon Appetit everyone.