Sometimes I catch myself thinking that I want something so simple, but, at the same time, tasty and satisfying. And then this recipe comes to mind. I especially like to cook it now, in the fall, when all the ingredients are fresh and at hand. Stuffed pepper recipe with step by step photos from my cookbook posting here today. And if you want to taste delicious stuffed peppers with meat and rice in winter, you can always make it for future use or make it canned.

So we need:

  • pork or minced pork - 250 grams;
  • sweet pepper - 8-10 pieces;
  • carrots - 1 piece;
  • round-grain rice - 2/3 cup;
  • tomato juice- 1 glass;
  • water - 1 glass;
  • onion - 1 piece;
  • wheat flour - 1 tbsp. a spoon;
  • vegetable oil - 2 tbsp. spoons;
  • salt - 1-2 teaspoons;
  • sugar - 1/2 teaspoon;
  • spices (pepper, Provencal herbs) - taste.

We start cooking with minced meat. Cut the pork meat into pieces suitable for a food processor or meat grinder. I use a food processor with a blade-impeller attachment.

You should send the pieces of meat to a food processor or meat grinder for grinding. Sprinkle the minced meat with salt and your favorite spices. Provencal herbs work great in this recipe. This is a mixture of herbs, which includes rosemary, marjoram, basil, sage, thyme, peppermint, garden savory, oregano. I also add ground black pepper. Stir the mince and leave for a couple of minutes.

I make the filling with raw rice, therefore, pour round-grain rice with warm boiled water, leaving for 20-25 minutes to swell.

Wash sweet pepper. Cut so that it is convenient to remove the core, leaving the whole pepper for the filling. The amount of pepper depends on the pan, or the choice of pan depends on the amount of pepper. This is already as convenient for each individual hostess. It all depends on my favorite pot, it fits 8 medium-sized peppercorns.

Put the peppers ready for the filling tightly in the pan, taking into account that they will shrink a little during the cooking process.

Add the swollen rice and a little water to the minced meat. Stir so that the filling is juicy and not too thick.

Stuff the peppers using a teaspoon. The filling should not reach the top of the pepper a little, so that later it does not crawl out through the top.

Send a pot of peppers to the fire, pouring water into it. Add some salt and sugar to the water. After boiling, reduce the fire.

How to make Stuffed Pepper Sauce

While the dish is stewing, you should prepare the gravy. Peel carrots and onions. Grind.

Pour into hot skillet vegetable oil and lay out the vegetables. Fry.

Sprinkle with wheat flour, mix.

Pour in the tomato juice, sprinkle with your favorite spices and simmer for a couple of minutes.

Tomato sauce for stuffed peppers is ready. It remains only to pour it into the pan. Simmer the dish with the sauce over low heat, about 35 minutes.

These are the most delicious peppers that will appeal to the whole family and guests. Try to cook and you using my step by step recipe.

It's easy, you can definitely do it.

Today I propose to cook delicious stuffed peppers. Perhaps everyone loves him? Especially now, when it's summer, and for many, pepper has grown in garden beds. But, as you know, from this, the dish turns out to be more tasty. Moreover, the summer is hot this year. And the pepper ripens right on the bush. It is a pleasure to eat just like that. And if you also cook deliciously, then you can even get double pleasure!

Although now it is sold in stores and on the market good pepper, they bring it from Central Asia. It is juicy, meaty and very tasty. Choose this if you want to cook a delicious healthy dish.

It is difficult to come up with something, and somehow surprise with cooking when you are preparing such a well-known dish. But today is a special day! I cook stuffed peppers not only for my family, but also for you! And for the guests always want to cook something special. So I will try my best. Firstly, I will describe everything in great detail, secondly, there will be photographs, and thirdly, I will add some ingredients that will make this dish not quite ordinary, but no less tasty!

You are ready? I'm ready too. Then let's start cooking. The first thing to do is stock up good mood. After all, we remember that a good mood is the key to preparing any delicious dish. And this is exactly what we will cook today with you.

Peppers stuffed with meat and rice with vegetables and apples

Since we are preparing this dish in the summer, and it is 30 degrees outside, I will not cook it very fatty. We will use lean veal, and we will not use oil at all.

Well, for lovers of stuffed peppers more satisfying, below I will give the same recipe with an addition.

We will need:

  • minced veal - 300 gr
  • onion - 2 pcs (medium)
  • Bulgarian pepper 800-900 gr
  • tomatoes - 4 pcs
  • carrots - 1 pc.
  • apples - 3-4 pieces (medium-sized garden, sweet and sour)
  • garlic - 2-3 cloves
  • rice - 150 gr
  • egg - 1 pc.
  • basil, parsley, tarragon, mint - a small bunch
  • spices - paprika, zira, coriander, thyme, turmeric - 0.5-1 tbsp. a spoon
  • salt - 1 tbsp. a spoon
  • ground black pepper 1 teaspoon
  • red capsicum- taste
  • bay leaf - 1 pc.

Cooking:

1. Stuffed peppers can be prepared from any minced meat. Both beef and mixed pork + beef, minced lamb will do. I'm cooking minced veal today.

I bought lean veal, twisted it through a meat grinder. And from this stuffing I will prepare the stuffing for pepper.


If you want your dish to be fatter, then use mixed minced meat, or add a little fat to the same veal or ground beef.

2. Onions in a meat grinder do not need to be twisted. We just cut it into small cubes. Less is better. If you twist the onion, then the minced meat will become liquid, in addition, the meat will darken from interaction with it.


And if the onion is finely chopped, then the minced meat will be beautiful, good in consistency, and of course tasty. In addition, during the cooking process, he will give all his juice into the meat, and he will become translucent and almost invisible. And importantly, the filling in the finished pepper will not turn out to be a lump. Our filling will be crumbly.

3. Combine minced meat with onions, add chopped parsley, take 5-6 sprigs of it.

4. I use steamed rice. Such rice will also allow you to get a quality filling without lumps, and not stuck together. We wash the rice, and add to the onion and minced meat.


5. Salt and pepper, I put 0.5 tbsp. tablespoons of salt and 0.5 teaspoons of pepper. And add spices. We mix them in advance, and put 1 teaspoon. Or just add a pinch of different spices.

6. Drive in one egg.

7. Now you need to thoroughly mix the minced meat with the rest of the ingredients until smooth. When mixed, cover with a lid and let stand so that the meat and onions release their juice. It will be enough for the filling to stand while we prepare the other ingredients.


8. Cooking pepper. Cut off the stem and clean the inside of the seeds. All of my peppers are different. One more, the other less. Of course, it is better to choose them in the same size so that they cook evenly.


My peppers are all different sizes from the fact that such a variegated crop grew in my beds. I harvested and froze it for the winter, but the non-standard remained. So I cook with what I have. But I'm sure. that this does not prevent me from preparing what I have in mind.

9. Peel the carrots and cut into slices.

10. We make a cross-shaped incision on the tomatoes and pour boiling water over them to then remove the skin. I have my own tomatoes too. It's nice when you cook from what you have grown yourself.


When the tomatoes lie in boiling water for 3-4 minutes, easily remove the skin from them, and cut them quite large. I cut into 4 pieces.

11. And I also decided to use apples for cooking. Remember, we cooked and added green apples to it. How delicious it turned out! So, add them to stuffed peppers. An extra flavor note in the collection of our ingredients will not hurt us.


And this note will be sweet and sour. Apples are also their own, from the tree. They are not large, but very crumbly and tasty. We add them 3-4 pieces, just to slightly add sourness. If you add a lot, then they can kill the taste of pepper and the broth will also turn out to be too sour. Therefore, do not overdo it, the principle here is that it is better not to report than to shift.

I note that apples are purely my supplement. Therefore, if in doubt, or do not want to experiment, you can simply skip this paragraph.

12. Now that everything is ready, we return to the filling. Stir it again and fill it with pepper. You need to fill it tightly, but not too zealously. So that during cooking the filling has room to increase.

13. Distribute all the filling evenly so that there is enough for all peppers. I had just enough, no more, no less. How much I cook, but I always rejoice when the filling did not remain superfluous, and it was enough for everything.


14. Put the peppers in a heat-resistant bowl. I cook pepper in a cauldron. In it, as well as in heat-resistant dishes, heat is distributed evenly, and the dish is more stewed than cooked. And this is very good for cooking stuffed peppers. In this case, the dish warms up evenly, and, as it were, is cooked from the inside.


15. Put carrots, tomatoes and apples in random order on top of the pepper. Coarsely chop the garlic and add it to the pot.


16. We heat the kettle in advance, and pour boiling water over the peppers. There are two options here, depending on how you like to eat stuffed peppers.

Some prefer to eat it with broth. In this case, add water so that all the peppers are under water. This will be approximately 1.5 - 1.8 liters, depending on the shape of the dishes in which you will cook.

If you like to eat pepper without liquid, then pour 1-1.2 liters of water. They will not be completely covered. And part of the pepper will be cooked in water, and part will be steamed. But heat-resistant dishes can easily cope with this, as well as my cauldron.

17. In both cases, allow the broth to boil. Then salt to taste. Top with a good bunch of herbs including basil, parsley, tarragon, and mint. You don't need to cut it. After the dish is cooked, we will remove the greens. By that time, she will already give everything healthy and tasty to the broth, and will no longer be needed.


Add another teaspoon of spice mix. Or a pinch of the ones you love. I add the same ones that I added to the stuffing for peppers. And also a piece of red hot pepper. Pepper comes in varying degrees of bitterness, so be careful with it. It must be added, at least a very small piece, we need it for taste and aroma.

18. When the broth boils again, reduce the heat to a state that it only gurgles slightly. Close the bowl tightly with a lid and leave for 30 minutes. It is not recommended to open the lid during this time.

19. After 30 minutes, open the lid, add a pinch of ground black pepper and bay leaf. Cover again and cook for another 10 minutes.

20. After that, without opening the lid, turn off the heat and leave the dish for 15 minutes to rest. This stage is as important as cooking. During this time, the dish rests and exchanges juices better. After rest, the taste becomes more intense, full.

21. When the dish rests, open the lid and remove all the greens.

22. Serve the dish by placing peppers and vegetables on a large common dish.


And you can serve it in portions.


If you prepared a dish with broth, then serve it in a deep soup bowl. Or Put the pepper on a flat plate, and serve the broth in a bowl, or a special bowl.


22. You can put chopped greens and mayonnaise on the table. Those who wish can use them. If cooked without apples, then you can eat with sour cream. And if with apples, then it is better to refuse sour cream. Otherwise, it will turn out bust with a sour taste.

As you can see in the photo, stuffed peppers with vegetables and apples turned out to be quite aesthetic. The dish is appetizing, which is very good! They have not yet begun to eat, but the gastric juice for digestion has already begun to be produced.

Such a dish can be served on the table not only with your family, but also prepared for the arrival of guests. I think guests will appreciate it. And it will be fair, because our pepper turned out to be very tasty.

All present famous flavors- and sweet from carrots, and sour from apples and tomatoes, and bitter from a mixture of peppers, and salty, and spicy from spices. The filling in the peppers turned out to be crumbly, the steamed rice did not stick together, which is good. After all, this is the rice we use for cooking.

And as we wanted, the dish turned out to be not at all greasy, there are practically no fatty circles in the broth. For such heat, which stands in the yard, just what you need.

But still, we don't get hot weather every day. In addition, stuffed peppers can be cooked in the winter. That's why I froze it. Therefore, I will tell you how you can cook this dish in a not so lean version.

Peppers stuffed with meat and rice on a vegetable pillow

We will need:

  • the ingredients are all the same. Only minced meat is better to use mixed 50% minced pork+ 50% beef.
  • instead of 1 piece, cook 2 carrots, and onions instead of 2-3 pieces.
  • vegetable oil - 3 tbsp. spoons

Cooking:

1. Onion cut into small cubes. We cut one onion separately.

2. Grate one small carrot, cut the second larger one into circles.

3. Scald the tomatoes, remove the skin. We cut two tomatoes into 4 parts, and cut two into cubes.

4. We prepare the filling in the same way as we prepared it in the first recipe. Fill it with peppers.

5. We do roasting. Fry the onion in oil until golden brown, add 1/3 of a glass of hot water, evaporate the water until the onion is transparent.


6. Add grated carrots. Fry with onions for 5 minutes.


7. We spread the tomatoes, diced. Fry everything together for another 5 minutes.

8. Stuff the pepper.


9. Put stuffed peppers, coarsely chopped carrots and tomatoes on the prepared roast. Add apples if desired. Do not forget about garlic, spices, herbs, salt.

The taste of such stuffed peppers is completely different. In fact, it can be considered a completely different dish. It is also very tasty, besides it is also satisfying and nutritious.

Therefore, choose which of these two recipes you will like more. Or you can do an experiment. And first cook according to one recipe, and then another. This will make it easier to choose later.


In any case, I really want you to always get only delicious dishes. And I sincerely wish that for all of you. Cook, feed your loved ones, and may you always be delicious!

Enjoy your meal!

Everyone, even a novice hostess, knows how to cook stuffed peppers, but delicious pepper stuffed with meat and rice - this is a series of culinary experiments that do not always end well.

Perhaps I won’t discover America if I share my recipe for stuffed peppers, but it is precisely such a banal and proven recipe with the correct ratio of the proportions of products that every hostess should bookmark.

So what is the promised secret? The very first secret is quality ingredients.

For stuffing, you need to take red, fleshy, fragrant bell pepper. If you use ordinary green peppers with thin walls, then peppers stuffed with meat and rice are not so tasty.

You probably know that rice rice is different. To get a delicious pepper stuffed with meat and rice, you need to use delicious rice. I experimented with basmati rice. Long-grained, with good structure, and a small amount of gluten.

Not the cheapest option, but stuffed peppers with this rice really taste better, so if you use round-grain rice, or rice cereal with a lot of gluten.

So that the filling in the peppers does not boil away, and remains in place, you need to add raw eggs. Brilliant solution!

To prepare peppers stuffed with meat and rice, we need

Ingredients:

  • Bulgarian pepper 12-15 pieces (small peppers)
  • Dry rice 250 grams
  • Minced meat (pork or beef) 500 grams
  • Carrot 200 grams
  • Onion 150 grams
  • Vegetable oil for frying
  • Tomato paste 25% 3 tablespoons
  • Eggs 2 pcs
  • Butter 50 grams

How to cook peppers stuffed with meat and rice:

Boil rice in advance in a ratio of 1:1. Pour rice with cold water, bring to a boil, and wait for the water to boil away.

The rice is undercooked. But stuffed peppers with such rice turn out to be “stuffed” and tasty, and rice “comes to condition” in the process of cooking peppers.

We clean the pepper from seeds and cut off the "hats".

Three carrots on a grater, cut the onion into cubes. And fry in vegetable oil until the carrot becomes soft.

In a bowl, mix rice, minced meat, eggs, fried carrots with onions, salt and pepper.

Fill peppers with stuffing.

How to cook stuffed peppers in a saucepan:

We put the pepper in the pan "stuffing against the wall" as in the photo (just in case, so that the filling does not leak out). We choose a high saucepan so that two layers of pepper fit.

Spread the pieces on the pepper butter. You can do it without it, but believe me, it tastes much better with butter.

Dissolve the tomato paste in a bowl with water. And pour into a bowl with peppers.

Pour the pepper with cold water, salt and put on the fire, bring to a boil, then reduce the heat and cook the stuffed peppers in a saucepan for about 1 hour.

How cute they are, so appetizing and very funny, I would say.

For this culinary masterpiece, you will need a small amount of sweet multi-colored bell peppers, but if you have a huge amount of them, then do not hesitate to make them

What do you think you can stuff peppers with? What fillings, what ingredients? The most common are minced meat and rice, which you will learn about today from this note.

Interesting! You can come up with a great variety of fillings, for example, make it with eggplant without meat, mushrooms, cabbage, vegetables, cottage cheese, cheese and eggs, buckwheat, without rice, etc.

By the way, you can make a blank for the winter using your freezer, just peel the fresh washed dry fruits, remove the seeds and tails, place them in a bag and freeze, and then at any time you can get it and cook something.


You can make this dish at any time of the year, as long as there is pepper, rice and any meat. Minced meat of a mixed type is best suited: beef + pork, but in general you can take absolutely any, even from turkey or chicken.

Take this step by step, bookmark the page and create!

We will need:

  • minced meat - 400 g
  • rice - 70-80 g
  • Bulgarian sweet pepper - 6-9 pcs.
  • carrots - 1-2 pcs.
  • tomato paste - 2 tbsp
  • sour cream - 2 tbsp
  • garlic - 2 cloves
  • salt and pepper to taste


Cooking method:

1. Take the right amount of rice and pour boiling water over it with hot water, move it aside for 10-15 minutes, cover it with a lid. If the rice is very dirty, then of course you should sort it out first.

Important! People often ask what kind of rice is needed for this dish? It is best to take round-grain rice, it is better for its taste or for Japanese cuisine small, small.


2. The next step is the peppers. You need to do the following work with them: wash under running cold water, and then cut the core in a circle with a knife, removing the bones and partitions.

Important! If you do not remove the partitions, bitterness may occur, keep this in mind.


3. Next, grate the carrots on a fine grater, chop the onion finely with a knife. Finely chop the garlic too with a kitchen knife. Pour vegetable oil into a frying pan, heat it up and then add chopped onion and garlic, stir. Fry until the onion turns golden.


Transfer vegetables to a plate and let cool slightly.

4. Now prepare the minced meat, if you have it frozen, then defrost it before room temperature. Dip some of the fried vegetables into it - more than half, the other will go to another matter. Stir. Then strain the filled rice with water through a sieve or colander and send it here. Salt and pepper to taste.


5. Stuff the peppers with the finished filling. You should not tamp strongly, as the rice will boil during the cooking process.


6. Take the pan and put the remaining fried vegetables on the bottom. Then, in a vertical position, set the peppers in a circle.


7. For a cool filling, you need tomato paste and sour cream, put these ingredients in a glass and mix together. Add black ground pepper, salt about 0.5 tsp - 1 tsp of salt, be guided by your taste. Pour water into it to make a whole glass of liquid, stir.

Important! Sour cream can be replaced with mayonnaise.


8. Pour the stuffed peppers with this mixture. Then take more water and pour over all the peppers until there is about 2-3 cm left to the edge.


9. Put on medium fire, cover with a lid and simmer from the moment of boiling for 40-45 minutes. 5 minutes before readiness, stick in a bay leaf and throw in a few peppercorns.


10. So what beautiful stewed peppers in sour cream, juicy and fragrant! It looks very nice, just delicious, you will lick your fingers!


Serve these gourmets with any side dish, for example, with mashed potatoes or And as a drink, brew

Stuffed peppers with minced meat and rice in a slow cooker

For a change, you can easily make this dish in a miracle helper called a slow cooker. I really like to cook in it, because it's quick, easy and fast. As they say, I stuffed everything in there and went to do my household chores.

Therefore, whoever has such an opportunity, use it more often for preparing various second and first courses.

We will need:

  • large bell pepper - 4-6 pcs.
  • onion - 1 pc.
  • garlic - 4 cloves
  • potatoes - 1 pc.
  • rice - 3-4 tbsp
  • carrots - 0.5 pcs.
  • small zucchini - 1 pc.
  • dill - bunch
  • seasoning for minced meat- taste
  • chicken fillet - 400 g


Cooking method:

1. From these ingredients, namely chicken meat, raw potatoes, onions, fresh peeled carrots, garlic, peeled zucchini; twist everything through a meat grinder.

Chop the dill with a kitchen knife and add to it.


Salt, add seasoning for minced meat and mix everything thoroughly with your hands.

Maybe! You may be surprised that so many different ingredients go into this filling, but believe me, it turns out very tender and juicy, and also dietary, since chicken meat is considered a lean option.

2. The crucial moment is the stuffing of peppers. First, rinse them well, remove the middle and seeds, you can simply cut off the top, but do not throw it away, it will be a kind of lid, and for the table it will look like a beautiful decorative decoration, like a pepper with a surprise. Stuff the stuffing inside.

So, put the peppers in the multicooker bowl, pour about half of the peppers with water.


3. Now cover with a lid, select the "Extinguishing" mode for 40 minutes. And you can go do some other things.


4. What beautiful yellow duckies fried in a slow cooker with minced chicken and got rice. Serve them with a good mood and with sour cream, you can also with mayonnaise.


How to cook stuffed pepper halves with cheese in the oven

The next option is quite dietary and healthy, because absolutely everything is recommended to cook in the oven, and this dish is no exception. Cheese will be the highlight of this delicious gourmet.

We will need:

  • bell pepper - 3 pcs.
  • carrots - 1 pc.
  • cheese - 200 g
  • minced meat - 0.5 kg
  • onion - 1 pc.
  • greens to taste
  • vegetable oil - 2-4 tbsp
  • salt and pepper to taste

Cooking method:

1. The very first step is to prepare all the ingredients according to the list.


Finely chop the carrots and onions with a knife.

2. Send the chopped vegetables to the pan and fry them in vegetable oil. Fry until the onion becomes golden and the carrots are soft, sauté for 3-5 minutes, stirring occasionally.



4. Make boats from bell peppers, for this, cut each pepper in half, remove the tail, core and seeds. Put the filling inside, like in this photo. Put it like this, first minced meat, and then a rectangular piece of cheese, then minced meat again. The cheese should come out in the middle of the stuffing.

The consumption of cheese is this, 100 g goes to the middle, and the remaining 100 g to rub and decorate the peppers.


5. To make the peppers steam well, you can cover them if you have foil. Put in the oven preheated to 180 degrees for 20 minutes.

Important! You can not use foil, this is optional.


6. After the time has elapsed, sprinkle grated cheese on top. Place in the oven without foil for another 5 minutes to melt the cheese.

Important! You can bake not for 20 minutes, but for 30-40, be guided by your oven, and by what you prefer, crispy or soft peppers.


7. Such baked peppers with minced meat in the oven will turn out very appetizing and tempting.


Serve with any or potatoes. Happy discoveries!

Roasted peppers with minced meat and rice with gravy

Another cooking option, watch this YouTube video and with joy and ease you can diversify today's menu for lunch or dinner. There is one very interesting feature in this preparation, it is hidden in an unusual filling:

Stuffed peppers stuffed with minced meat, rice and carrots

You can prepare this festive dish right now, using these available ingredients. This option uses mushrooms, such as champignons, in principle, you can take any others, or not take them at all.

We will need:

  • minced pork and beef - 500 g
  • mushrooms - 4 pcs.
  • rice - 70 g
  • carrots - 1 pc.
  • onion - 1 pc.
  • tomatoes - 3 pcs.
  • Bulgarian pepper - 4 pcs.
  • salt and pepper to taste
  • cheese - 150 g

Cooking method:

1. Start by preparing the filling, finely chop the onion and grate the carrot. Wash the rice, and then add all the ingredients to the minced meat. Stir. Salt and pepper.

Important! To make the minced meat juicy, pour half a glass of water into it and mix everything well.


Cut the mushrooms into small cubes, add to the minced meat.

2. Prepared peppers (they need to be washed, all the insides removed, and cut into halves-boats). Stuff with stuffing. Top with tomato circles. Put on a baking sheet or form greased with olive or vegetable oil.


Turn on the oven and bake for 40-50 minutes at a temperature of 180 degrees almost until done.

3. Then, at the end, remove and sprinkle with grated cheese. Then place back in the oven to melt the cheese.


4. What a bright and fragrant beauty the halves in the oven turned out. Cook with joy for your loved ones.


This dish can be a nice addition to any side dish, as well as act as a cold appetizer.

Peppers stuffed with vegetables - the most delicious recipe

Well, one more very interesting and unusual option can be made if you like vegetables very much, watch it right now in this short video.

That's all for me, I wish your peppers to be a success. It's fast and very tasty dish, which absolutely everyone likes, will be any addition to any celebration or feast.

Hope it was helpful to you. See you all on this blog soon. Read me more often not only here, but also on the pages in contact in my group. All for now. See you later.

Peppers stuffed with meat and rice are delicious, beautiful, quick and easy. Yes, and the peppers themselves are simply created in order to stuff something into them: minced meat with and without rice, fruits, cheese, rice, and other vegetables. The main thing is good stuffed vegetables stew - so that the filling is saturated with their special taste.

It's real pepper season - bright, colorful bell peppers are a delight to the eye and a call to action.
We suggest cooking stuffed peppers in the oven. Minced meat with rice and onions is used for the filling, and special juiciness and flavor are given to the stuffed pepper with vegetable “topping”.

Ingredients for Stuffed Peppers:

  • Bulgarian sweet pepper - 5 pcs. for baking, 1 pc. for sprinkling;
  • minced meat (turkey + beef) - 300 g pepper stuffed with meat - products;
  • rice - raw 70 g;
  • tomato - 1 pc.;
  • carrots - 1 pc. average;
  • cheese - ~50 g;
  • onion - 1 small head;
  • dill, parsley, salt, spices - to taste.

Stuffed peppers with meat and rice baked in the oven - a step by step recipe with a photo:

To prepare stuffed peppers in the oven, wash, remove the seeds, cut in half and lightly dry the bell peppers.

Prepare the filling: mix minced meat with boiled rice and finely chopped onions. Salt, pepper and fill the “boats” of peppers with this mixture.


Then we will prepare the “topping” for the pepper stuffed with meat - cut the pepper into small cubes, fresh tomato, rub on coarse grater carrots and chop the greens. Mix everything, salt a little.


Place the stuffed peppers in an oiled dish (or on a baking sheet) and sprinkle the vegetable mixture on top.


Then cover each serving of meat-stuffed peppercorns with a piece of cheese.


Put the stuffed peppers in the oven, preheated to 180C for about 40 minutes.

Stuffed peppers with meat and rice in a saucepan

For cooking you will need:

  • minced meat (pork + beef) - 1 kg;
  • long grain rice - 150 g;
  • eggs - 2 pcs.;
  • onion - 2 pcs.;
  • greens (parsley + dill + celery leaves) - 1 medium bunch each;
  • Bulgarian pepper - 15 pcs. (medium size);
  • water - 1.5 liters;
  • tomato paste - 100 g;
  • flour - 2 tablespoons (heaped);
  • seasoning "Vigetta" - 3 tbsp. l.;
  • spices and salt - to taste.

Cooking time: 1 hour 40 minutes

Cooking:

We wash the meat, cut it into small pieces, scroll in a meat grinder until minced meat is formed, mix until smooth.

We wash (several times) rice in cold water until the water that you drain from it becomes transparent, without starch whiteness.

Pour hot water (water should be 3 times more than rice, i.e. 1 cup of rice and 3 cups of water), cook it over low heat for 7-10 minutes, until half cooked, drain into a colander, rinse with cold running water , drain the excess water (we stand in a colander for 5 minutes), and add to the minced meat. Breaking 2 chicken eggs.

Salt the resulting mixture, pepper, mix thoroughly. Onion, clean, wash, and cut into small pieces and add to minced meat.

So that the eyes do not pinch, cut the onion in half, and pour hot water over it, after which we chop.

Wash and dry herbs (parsley, dill and celery leaves) and finely chop. Add half of the chopped herbs to the minced meat and mix well. Save the rest for gravy.

Preparing peppers for stuffing is quite simple. They must be washed, cut off the lids and carefully remove the core with seeds without spoiling the main part of the vegetable. Then rinse the inside of the peppers thoroughly so that no seeds remain. It turns out a neat glass.

In the peppercorns, ready for stuffing, put the resulting mixture with a spoon. We carefully tamp with our fingers, but not tightly, taking into account the fact that the rice will boil and increase in volume. If it is stuffed too tightly, the filling will be tough.

stuffed peppers put in a saucepan (tight enough, but do not press on them, otherwise they may crack and then after stewing they will have a nondescript appearance).

We're making gravy. In a glass of cold water, dilute 2 tbsp. tablespoons of flour, until a homogeneous white liquid mass is formed. Boil the rest of the water, reduce the fire, add 100 grams to it tomato paste.

Stir, slowly, stirring constantly, pour the flour mixture into the tomato water, salt, pepper, add spices to taste (in this case, 3 tbsp Vigetta seasoning) and cook !!! Stirring!!! Gravy until it begins to thicken and the water gradually evaporates. We bring to the consistency of kefir (liquid one percent).

The remaining chopped greens, which we set aside when preparing the minced meat, are added to the gravy and mixed.

Pour the stuffed peppers laid in a saucepan with the prepared gravy, and put on a slow fire to stew for 40-60 minutes. This time is enough for the meat in the filling to boil and stew.

Stuffed peppers with rice and minced meat are ready!

Tip: when serving, put a spoonful of sour cream in each plate.

Stuffed peppers in a slow cooker

This hearty tasty fragrant dish can be prepared in a slow cooker. Stuffed peppers can be prepared for the daily menu, and as holiday dish. Looks amazing anyway!

We will need:

  • 0.5 kg of any minced meat (you can take beef, pork, chicken or turkey);
  • 1 tables. a spoonful of flour;
  • water;
  • 10 pieces of bell pepper;
  • 1 multi-glass of rice;
  • 150 g sour cream;
  • greens;
  • onions - 2 pcs.;
  • favorite spices that go with meat;
  • 2 carrots;
  • vegetable oil;
  • 3 tomatoes.

How to cook stuffed peppers with meat and rice in a slow cooker:

Let's prepare the gravy in a slow cooker using the *baking* mode. For gravy, take onions, carrots and tomatoes.

Simmer vegetables for 20 minutes. Mix raw rice and minced meat with half the gravy. Add black pepper and salt. Mix thoroughly. Pour the other part of the vegetable sauce into the multicooker bowl.

Prepare the bell pepper for stuffing by cutting off the stem and removing the seeds. Fill the peppers with stuffing, transfer them to the multicooker bowl.

Mix sour cream with flour and water. Pour the stuffed peppers, not forgetting to salt and pepper the sour cream sauce.

Grind the garlic, chop the greens, prepare a few bay leaves. Add all this add to the slow cooker to stuffed peppers.

Close the multicooker with a lid, turn it on for 1 hour, using the *baking* mode or the *stewing* program.
Simmer for two hours.

Stuffed pepper is ready. It remains to arrange it on plates and serve with sour cream. You can top with gravy.

Video cooking recipe