How to cook stuffed peppers according to the classic recipe. Peppers stuffed with meat filling Peppers stuffed in a pan with minced meat and rice with tomato paste and sour cream

Stuffed bell peppers in a saucepan are one of the most favorite dishes in many families; this is an uncomplicated and tasty dish that has culinary aesthetics and amazing taste. Pepper is one of those few vegetables that are convenient to stuff. They have a suitable shape, a taste that can be combined with many products, and just a pleasant aroma. Stuffed peppers are not only a tasty and aromatic dish, but also a very bright and colorful table decoration. That is why it is often found on holiday menus. However, stuffed peppers are an indispensable dish for those who simply want to nourish their family.

The recipe for stuffed peppers does not necessarily include such ingredients. You can use corn, mushrooms, tomatoes, cheese. Most often housewives cook. And you can cook the dish on the stove in a saucepan or cauldron, as well as in a slow cooker. This article provides recipes for delicious stuffed peppers in a saucepan and will help you choose the recipe that suits you.

Recipe with pork. Prepare stuffed bell peppers and you will feel the unique taste and flavor of Bulgarian cuisine.
Ingredients:
Bell pepper - 1.5 kg
Pork – 500-700 g
Rice - 3/4 cup
Onions - 5 pcs.
Carrots - 2 pcs.
Vegetable oil
Parsley
Ground black pepper
Salt - to taste

How to deliciously cook stuffed peppers with minced meat and rice in a pan

Remove the tops of the pepper pods along with the stalk, remove the stem with seeds, and rinse in cold water.

Wash the meat, cut into pieces and grind in a meat grinder.

Peel and wash the onions and carrots.

Cut the onion into cubes.

Grate the carrots on a coarse grater.

Wash the rice in boiling water. And add to the meat.

Blanch onions and carrots in vegetable oil.

Finely chop the parsley.

Mix thoroughly meat, rice, carrots, onions and herbs. Salt and pepper.

Place the stuffed peppers tightly into a wide saucepan.

Pour in broth (can be water or tomato sauce) and simmer the peppers stuffed with meat over low heat until tender, about 40-50 minutes. Cover with a plate to prevent it from floating.

Serve peppers stuffed with meat and rice in a good mood and with sour cream. Bon appetit!

Stuffed peppers in a pan with minced meat and rice with tomato paste and sour cream

This is an aromatic and very tasty dish in which the bright taste and aroma of peppers, herbs and meat are perfectly mixed. The rice binds everything together into a cohesive whole, resulting in a delicious filling.
Ingredients:
Pepper - 9-10 pcs.
Homemade minced meat (pork and beef) - 500 g
Rice - 4 tbsp. l.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 4 cloves
Tomato - 2 pcs.
Carrots - 1 pc.
Dried dill
Sugar - 1/4 tsp.
Vegetable oil (for frying)
Salt, pepper, spices to taste
Sauce:
Tomato paste - 3 tbsp. l.
Sour cream - 150-200 g
Water - 1-1.5 glasses

How to cook peppers with minced meat and rice with tomato paste and sour cream

Peel the pepper from the seed box and rinse thoroughly.

In a frying pan heated with vegetable oil, fry the peppers on all sides and place on a plate.

Boil the rice until half cooked.

Peel the carrots and grate on a coarse grater. Peel the onion and chop finely.

Fry the onion in a frying pan until golden brown, then add the carrots and fry everything for about 5 minutes.

Combine rice, minced meat and fried carrots with onions.

Wash the tomatoes and grate them on a coarse grater. Peel and finely chop the garlic and add to the tomatoes. Add dry dill to the resulting mixture.

Add tomato mixture, salt, sugar, spices to taste and tomato paste to the minced meat. Fill the peppers with minced meat and place in a saucepan.

Preparing the sauce

Combine tomato paste with sour cream and water, mix well, add salt. Pour the sauce over the peppers. Simmer the peppers under a closed lid over low heat for about 60 minutes.

It turned out to be a tasty and juicy dish. Bon appetit!

Video recipe on how to cook stuffed peppers with turkey in a saucepan

An appetizing and healthy dish for the whole family.

Bon appetit!

On a note
Usually the filled “cups” are placed vertically in the pan. In this case, you can insert pieces of peeled potatoes and onions between the lower narrow ends. This way you will get another separate tasty dish, and you can easily determine the readiness of the pepper: if the potatoes are ready, then it’s time to remove the pan from the heat.

Pepper with vegetables and mushrooms

Peppers stuffed with vegetables and mushrooms are aromatic and tasty.
Ingredients:
Bell pepper – 1 kg
Rice - 1 glass
Champignons – 300 g
Onions - 1-2 pcs.
Carrots - 1-2 pcs.
Tomato paste (optional) - 1-2 tbsp. l.
Water - 1 l
Vegetable oil - 4-5 tbsp. spoons
Ground black pepper - 1 pinch
Salt - 2 teaspoons
Greens - to taste

How to cook stuffed peppers with vegetables, mushrooms in gravy

Peel the onion, wash and cut into cubes.

Peel the carrots, wash and grate on a coarse grater.

Wash the mushrooms and cut into small cubes.

Heat the frying pan. Pour in vegetable oil. Place onions and carrots in hot oil. Simmer, stirring, over medium heat for 3-4 minutes.

Then add the champignons.

Simmer everything together, stirring, for another 5 minutes. Cool.

Boil the kettle. Pour boiling water over rice. Steam for 10 minutes. Then rinse well.

Wash and finely chop the greens.

Peel the bell pepper, remove seeds and wash. Pour boiling water over for 10 minutes.

In a bowl, combine rice, stewed vegetables with champignons, and herbs. Add salt and mix well. The minced meat is ready.

Fill the prepared pepper with the filling. Place the stuffed peppers in a casserole while standing, stuffing side up.

Make a fill. To do this, dilute 1-2 tbsp in 1 liter of boiling water. spoons of tomato paste. Salt and pepper.

Pour the pepper over the filling. Place a plate on top to prevent the pepper from floating. Let it boil. Reduce heat to low and cover with a lid. Cook the stuffed peppers until tender, about 40 minutes.

Peppers stuffed with vegetables and mushrooms in gravy are ready. Bon appetit!

Bell pepper with vegetable filling in tomato sauce

You can stuff peppers with various vegetables - one type or a mixture; mixed minced meat is not only tastier, but healthier.

Ingredients:
Sweet pepper - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
White cabbage – 250 g
Tomato paste - 80 g
Salt - 1 tsp.
Sugar - 1 pinch
Bay leaf - 2 pcs.
Ground black pepper - on the tip of a knife
Sunflower oil – 60 g

How to cook stuffed peppers in tomato sauce

Prepare the vegetables, peel and cut into small cubes.

Fry the onion in sunflower oil, add the carrots and then the cabbage. Salt and pepper the minced meat to taste. Remove the core from the peppers.

Blanch the peppers in boiling water for 3-4 minutes.

Fill them with prepared minced meat.

Dilute tomato paste (100 percent) with water in a ratio of 1:3, bring to a boil, and add salt to taste.

Dip the peppers into the sauce in a standing position, cover with a lid and simmer over low heat for 20 minutes, adding bay leaf or your favorite herbs if desired.

You can roll it into sterile jars at this stage and put it under the “fur coat” to eat later.

Serve peppers stuffed with vegetables with any side dish or as a separate dish, topped with tomato sauce.

Bon appetit!

Cooking peppers stuffed with minced chicken, rice and mushrooms in sour cream and tomato sauce

Minced meat can be bought ready-made or prepared at home. For homemade it is better to take meat not only from the breast, but also from the legs, otherwise the minced meat will be dry.
You can take any mushrooms that can be added to the minced meat, both raw, pre-cut into plates or cubes, and processed, for example, fried without adding oil.
First boil the rice until cooked, drain the water. Let's prepare a delicious and satisfying dinner for the whole family.

Ingredients:
Large bell pepper - 6 pcs.
Minced chicken - 500 g
Rice - 0.5 cups
Champignons – 300 g
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 2-3 cloves
Tomato paste - 2 tbsp. l.
Sour cream - 2 tbsp. l.
Salt, pepper - to taste
Bay leaf - 2 pcs.
Allspice - 2 pcs.

How to cook stuffed peppers with chicken and mushrooms in sour cream and tomato sauce

Finely chop the carrots, garlic and onion. Fry in sunflower oil (1 tbsp.).
Then add tomato paste. Stir and stir-fry for a couple of minutes until slightly fragrant.

Place some of the fried vegetables in a bowl with minced meat, mushrooms and rice. Add salt and pepper to taste. Stir.

Place the second part of the vegetables in a saucepan, add sour cream. Stir.

Stuffed peppers with minced meat and rice is a dish that has become multinational over the many years of its existence. It is loved and prepared in many countries around the world, and the fillings can be very diverse, such as vegetables, cheese, meat, fruits, and cereals.

Pepper stuffed with meat is a fairly simple dish to prepare; it does not require special equipment, expensive ingredients and a lot of precious time. Stuffed peppers always work out for absolutely everyone!

Stuffed peppers with minced meat and rice - recipe in a saucepan

Stuffed peppers in a saucepan are the classic and most common way to prepare this dish.

Its composition includes:

• onion – 1 head;
• carrots – 100 g;
• minced meat - 0.5 kg;
• spices, salt - to taste;
• rice – 100 g;
• pepper (medium in shape and size) – 10 pcs.;
• sour cream – 100 g;
• tomato juice – 100 ml.

Stuffed peppers recipe in a saucepan with step-by-step instructions:

1. Prepare chopped onions and carrots for frying in olive oil.
   
2. First soak the rice in cold water with a little salt, then rinse. Boil until half cooked.
3. Combine all the ingredients for the filling in a deep bowl: rice, frying and minced meat and bring the mixture until smooth.
4. Wash the peppers, remove the bottom part, membranes and seeds, and stuff.
   
5. Combine liquid sour cream and tomato juice, pour into a metal container, bring to a boil, and then add stuffed peppers to the sauce.
   
6. Cover with a lid and simmer for a quarter of an hour on low heat.
   

This dish does not require additional ingredients or side dishes.

How to cook stuffed peppers with meat and rice in tomato sauce

Sauces and gravies for a delicious vegetable dish can be very diverse. But the most used and appetizing sauce is considered to be the one based on ripe tomatoes or their paste.

The list of ingredients consists of:

• bell pepper – 8-10 pcs.;
• minced meat – 0.4 kg;
• salt and aromatic spices - 2 tbsp each. each ingredient;
• onions – 100 g;
• long grain rice – ½ cup;
• carrots – 100 g;
• tomatoes – 2 pcs. (large);
• liquid sour cream – ½ tbsp.

How to cook stuffed peppers:

1. Wash the vegetables and remove the stem from the peppers.
2. Fry grated carrots and finely chopped onion in a frying pan.
3. Mix the frying with minced meat and boiled rice until half cooked, add spices and salt.
4. Chop the tomatoes into large fractions, use gauze to squeeze out the juice with particles of pulp, combine with sour cream.
5. Place on low heat and simmer for a quarter of an hour until a thick sauce is obtained.
6. Then place the peppers stuffed with the “classic” filling in a deep saucepan and pour over the hot sauce.
7. Cook over medium heat for no more than 20 minutes.

The tasty dish has aroma and unusual taste characteristics.

Stuffed peppers in the oven (halved) - recipe with tomatoes and cheese

Juicy tomatoes and melted cheese will give the dish a unique delicate taste.

The recipe requires the following ingredients:

• sweet peppers – 4-5 pcs.;
• round grain rice – 0.5 tbsp.;
• minced meat – 150 g;
• tomatoes – 200 g;
• Gouda cheese - 70 g;
• salt, spices, peppercorns.

Stuffed pepper recipe:

1. Boil rice for 7-10 minutes.
2. Fry the onion in sunflower oil with chopped onion.
3. Grate the cheese with fine honeycomb.
4. Combine the minced meat with the roast and rice, add spices and salt.
5. Wash the pepper, remove the “entrails”, cut into halves lengthwise along the fruit.
6. Fill with filling and bake for 10 minutes in an oven heated to 180C.
7. Then cut the tomatoes into neat circles and place them on top of each “boat” and leave for another 5 minutes.
8. Remove and sprinkle with cheese shavings.
9. Bake for a quarter of an hour.

The dish is suitable for serving a holiday table or for preparing for dinner; the recipe is considered dietary and does not contain a large number of calories.

Peppers stuffed with vegetables and rice in the oven

A standard recipe that is quick and easy to prepare.

You will need products such as:

• peppers – 6 pcs.;
• rice – 100 g;
• onion - 1 pc.;
• tomatoes – 3 pcs.;
• garlic – ½ head;
• greens – 50 g;
• carrots – 100 g.

Pepper stuffed with vegetables and rice step by step preparation:

1. Remove the membranes and stem from the peppers and fry for a minute on both sides.
2. Boil the rice until half cooked.
3. Pass the garlic through a press, finely chop the greens.
4. Pass the onions and carrots through a grater with a medium honeycomb and fry until lightly browned.
5. Combine all the ingredients together and stuff the peppers.
6. Bake in the oven for half an hour at 150C.

Everything about this dish is wonderful, the smell, the appearance, and, of course, the extraordinary filling.

Stuffed peppers in a slow cooker

Today, most hot dishes are prepared in a slow cooker, conveniently and without hassle. “Aggregation” helps save a lot of useful time.

The recipe contains a list of the following ingredients:

• medium-sized sweet pepper – 8 pcs.;
• onions – 50 g;
• rice - ½ tbsp. with a slide;
• minced meat – 0.4 kg;
• tomatoes – 2 pcs.;
• garlic – ½ head;
• carrots – 100 g;
• mixture of peppers, salt - 1 tbsp.

How and how much to cook stuffed peppers:

1. Pre-clean the pepper from “extra” parts.
2. Boil the rice for 10 minutes.
3. Chop all ingredients, except tomatoes and carrots, and combine together, season with spices and salt.
4. Fill the peppercorns with the prepared mixture.
5. Set the multicooker to “frying” mode, grease the bottom with a small amount of olive oil and lay out chopped carrots and tomato quarters.
6. Place stuffed peppers on top and pour boiled water so that it covers the vegetables.
7. Simmer for 20-25 minutes.

Water can be replaced with a sauce based on tomato paste.

How to cook frozen stuffed peppers

Once you're puzzled, you can stuff peppers in bulk, with different fillings, and “send” them to the freezer for storage, and when you want to cook them for lunch or dinner. All ingredients are standard.

How to cook stuffed peppers:

1. This product does not require preliminary defrosting and this is its advantage.
2. If you cook in a saucepan, you should first mix the sauce whichever you like best and pour it over the peppers.
3. When cooking in the oven, grease a baking sheet with oil, place the peppers and bake as described above.

This recipe allows you to set the table very quickly; everyone will enjoy a tasty and satisfying dish.

Stuffed peppers with minced meat baked in the oven

“Lazy” recipe for making peppers stuffed with meat.

Composition includes:

• bell peppers – 10 pcs.;
• onion heads – 100 g;
• minced beef or pork – 0.3 kg;
• long grain rice - ½ cup;
• garlic - a couple of cloves (for aroma);
• carrots – 1-2 pcs.;
• spices, herbs and salt - to taste;
• boiled chilled water – 1 tbsp.

Stuffed peppers with minced meat in the oven:

1. Cut off the bottom of the peppers.
2. Boil the rice.
3. Chop the remaining vegetables according to the list.
4. Combine with minced meat, spices and salt, bring the mixture until smooth.
5. Heat the oven to 200C, grease a baking dish with olive oil, fill the bottom with grated carrots and pour a glass of water, place stuffed peppers on top.
6. Bake for a quarter of an hour.

There is nothing easier than stuffing peppers and putting them in the oven to bake until fully cooked, and in your free time watch your favorite TV show or read a book.

Sauce for stuffed peppers made from tomato paste and sour cream

The sauce for stuffed peppers can be very varied, but it will never be as tender and aromatic as sour cream.

To prepare tomato sour cream sauce you will need the following products:

• tomato paste – 70 ml;
• fat sour cream – 1 tbsp.;
• small carrots – 1 pc.;
• flour – 30 g;
• chilled water – 2.5 tbsp.;
• onion – 1 head;
• peppercorns, salt.

The cooking process is divided into several stages:

1. Prepare a roast based on onions and carrots.
2. Sprinkle with flour.
3. Dilute the tomato paste in half a glass of water, stir in sour cream and spices, add allspice peas and salt. Pour into the general composition.
4. Cover the container with a lid and let it simmer for a couple of minutes.
5. Cool.

The thick gravy is both tender and spicy in taste.

Most housewives are faced with the fact that they do not know which side dish is most suitable for stuffed peppers.

The dish itself is independent and does not need a side dish. But if anyone wants, they can boil potatoes, rice or buckwheat for it, or make mashed potatoes.

If the classic pepper stuffed with meat and rice no longer impresses with its taste, and your soul craves variety, then these original recipes are especially for you. Here, among the variety presented, everyone can find something healthy and tasty for themselves.

1. Peppers stuffed with eggs and mushrooms

Have you ever tried peppers stuffed with mushrooms and eggs? No? Then it's time to break the stereotypes about the classic recipe and try to cook something new and original. This dish will pleasantly surprise even those who are skeptical about such food with its taste and aroma.

Ingredients:

Bell pepper - 2 pcs;
Hard cheese – 100-150 g;
Eggs – 4 pcs;
Champignons - 50–70 g;
Broccoli florets - 100;
Cayenne pepper - ¼ tsp;
Salt and ground black pepper to taste.

Cooking method No. 1:

Boil the eggs hard and chop finely;
Chop mushrooms and broccoli evenly and mix with eggs;
Salt and pepper;
Stir gently;

Place mushroom, egg and broccoli filling in each half;
Place the peppers on a baking sheet previously lined with parchment paper;
Place in an oven preheated to 190 degrees for 35 minutes;
Before serving, sprinkle with grated cheese.

Cooking method No. 2:

Cut the pepper into halves;
Remove seeds and partitions;
Place the pepper halves in an oven preheated to 180 degrees for 20 minutes;
While the peppers are baking, cut the mushrooms into cubes;
Salt and pepper;
And fry them in a frying pan in vegetable oil until golden brown;
Place the mushroom filling into the baked pepper halves;
Sprinkle with grated cheese and crack an egg into each half;
Place the pepper halves in the oven for 15 minutes;
Serve with fresh herbs if desired.

2. Mexican stuffed peppers

Mexican stuffed peppers are another original recipe for this dish that will appeal to almost all family members.

Ingredients:

Bell pepper - 3 pcs;
Minced beef / or piece of beef (or any other according to your desire) - 400 g;
Hard cheese - 100 g;
Onions - 1 piece;
Garlic - 3 cloves;
Chili - 1/4 tsp;
Salt to taste;
Lettuce leaves - 50 g.

Cooking method:

Then fry it in olive oil;
Chop the garlic and add to the onion;
Place minced meat (if you have a piece of meat, cut it into small cubes) into a frying pan with onions and garlic;
Salt and pepper;
Fry until a light brown crust forms;
Cut the pepper into halves;
Remove seeds and membranes;
Place the pepper halves on a baking sheet previously lined with parchment paper;
Fill each half with minced meat filling;
Generously sprinkle grated cheese on top and place in an oven preheated to 180 degrees for 30 minutes;
Serve the finished peppers on fresh lettuce leaves.

3. Peppers stuffed with tuna and tomatoes

This dish can surprise even an avid gourmet with its unusual combination of ingredients. Tender juicy tuna that melts on the tongue, the spicy taste of green onions with the pleasant sourness of tomatoes create a bright ensemble and extravaganza of taste.

Ingredients:

Canned tuna - 150 g;
Cheddar cheese - 100 g;
Sweet pepper - 3 pcs;
Capers - 2 tbsp;
Tomatoes - 2 pcs;
Tomato paste - 2 tbsp;
Green onions - 2 feathers.

Cooking method:

Cut the pepper into halves;
Remove seeds and membranes;
Grill on all sides for about 5 minutes;
Chop the onion;
Cut the tomatoes into cubes;
In a bowl, combine half the grated cheese, tomato paste, finely chopped onion, tuna, capers and tomatoes;
Fill the pepper halves with filling;
Sprinkle the remaining grated cheese on top;
Place peppers on the grill for another 5 minutes.

4. Peppers stuffed with cheese and bacon

Juicy, aromatic bacon and a golden crust of cheese will be the main accent of this dish, which is so difficult to resist.

Ingredients:

Small sweet pepper - 8 pcs;
Goat cheese - 100 g;
Bacon - 6 slices;
Eggs - 2 pcs;
Garlic - 2 cloves;
Green onions - 3 feathers;
Ground black pepper - 1/4 tsp;
Salt to taste.

Cooking method:

Peel and finely chop the onion;
Chop the garlic;
Cut the cheese or grate it on a coarse grater;
Cut the bacon into even pieces;
Mix all ingredients with eggs;
Lightly salt and pepper;
Cut off the stems of the pepper and carefully remove the center with seeds and membranes;
Stuff the peppers with the previously prepared filling;
Place peppers on a baking sheet lined with parchment paper;
Place in an oven preheated to 190 degrees for 30 minutes.

5. Peppers stuffed with spinach and cheese

Such juicy and aromatic peppers will appeal to those who prefer healthy food and follow a diet.

Ingredients:

Bell pepper - 3 pcs;
Ricotta - 150 g;
Parmesan - 50 g;
Spinach - 200 g;
Onions - 2 pcs;
Garlic - 4 cloves;
Olive oil - 2 tbsp;

Cooking method:

Chop the onion and fry in olive oil until translucent;
Chop the garlic;
Finely chop the spinach and add along with the garlic to the onion;
Salt and pepper;
Stir and fry for about 2 minutes;
Then add ricotta;
Cut the pepper in half;
Remove the middle and membranes;
Fill the halves with cheese, onion and spinach filling;
Sprinkle grated Parmesan cheese on top;
Place the peppers in an oven preheated to 200 degrees for 25 minutes.

6. Peppers stuffed with chicken Italian style

Another dish worth trying. Tender chicken fillet, aromatic Provencal herbs, several types of cheese - all this and much more perfectly emphasize each other’s taste, making the filling brighter and richer.

Ingredients:

Chicken fillet - 300 g;
Chicken broth - 70 ml;
Mozzarella - 150 g;
Ricotta - 100 g;
Bell pepper - 4 pcs;
Provencal herbs - 1 tsp;
Basil - 1/3 bunch;
Garlic - 3 cloves;
Salt - 1/4 tsp;
Ground black pepper to taste.

Cooking method:

Rub the fillet with seasonings and salt;
Then fry it in olive oil until cooked;
Let the meat cool and cut it into cubes;
Also cut the tomatoes into small cubes;
Mash the ricotta with a fork and mix with the fillet, tomatoes, finely chopped garlic and basil;
Salt and pepper;
Cut the pepper into halves;
Remove seeds and membranes;
Place filling in each half;
Sprinkle mozzarella on top;
Place stuffed peppers in a baking dish;
Pour the broth there;
And place in an oven preheated to 180 degrees for 50 minutes.

7. Peppers stuffed with shrimp

Who would have thought that in addition to classic recipes, there are also exotic ones. Pepper stuffed with shrimp is a dish that surprises and at the same time drives you into a stupor, causing curiosity and a desire to try it as soon as possible.

Ingredients:

Small sweet pepper - 9 pcs;
Shrimp (preferably peeled) - 400 g;
Pesto sauce - 3 tbsp;
Paprika - 1/4 tsp;
Lemon - 1/2 pcs;
Olive oil - 2 tbsp;
Salt and ground black pepper to taste.

Cooking method:

Peel the shrimp and boil in lightly salted water until tender;
Let cool slightly and finely chop the meat;
Then mix the chopped shrimp meat with sauce, lemon juice, seasonings and salt;
Cut the pepper into halves;
Remove seeds and membranes;
Fill the halves with filling;
And place in the refrigerator for 30 minutes.

How cute they are, so appetizing and very cheerful, 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 don’t hesitate to make them

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

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

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

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

Take this step-by-step option, bookmark the page and get creative!

We will need:

• minced meat - 400 g
• rice - 70-80 g
• sweet bell 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 required amount of rice and pour boiling water over it with hot water, set aside to stand for 10-15 minutes, covering 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 has better taste, or for Japanese cuisine it is fine and small.

2. The next step is peppers. You need to do the following work with them: wash them under running cold water, and then use a knife to cut out the core in a circle, removing the seeds 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 onions finely with a knife. Chop the garlic very finely with a kitchen knife. Pour vegetable oil into a frying pan, heat it and then add chopped onion and garlic, stir. Fry until the onion begins to turn golden.

Transfer the vegetables to a plate and let cool slightly.

4. Now prepare the minced meat; if you have it frozen, then defrost it at room temperature first. Dip some of the fried vegetables into it - more than half, the rest will be used for another purpose. Stir. Then strain the rice filled with water through a sieve or colander and send it here. Add salt and pepper to taste.

5. Stuff the peppers with the prepared filling. You should not compact it too hard, as the rice will become soft during cooking.

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

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

Important! Sour cream can be replaced with mayonnaise.

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

9. Place over medium heat, cover with a lid and simmer for 40-45 minutes from the moment it boils. 5 minutes before readiness, stick in a bay leaf and throw in a few peppercorns.

10. This is how beautiful the stewed peppers in sour cream are, juicy and aromatic! Looks very nice, simply delicious, you'll lick your fingers!

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

Stuffed peppers with minced meat and rice in a slow cooker

For variety, you can easily make this dish in a miracle machine called a multicooker. I really like cooking with it because it is fast, easy and quick. As they say, I crammed everything in there and went about my household chores.

Therefore, whoever has such an opportunity, use it more often to prepare 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 - to 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 it there.

Add 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 stuffing the peppers. First, rinse them well, remove the center and seeds, you can simply cut off the top, but don’t 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 resulting filling inside.

So, place the peppers in the multicooker bowl, fill about half of the peppers with water.

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

4. What beautiful little yellow doves fried in a slow cooker with minced chicken and rice turned out. Serve them in a good mood and with sour cream, or mayonnaise.

How to cook stuffed peppers in halves with cheese in the oven

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

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. Place the chopped vegetables in a frying pan and fry them in vegetable oil. Fry until the onion becomes golden and the carrots are soft, sauté for 3-5 minutes, stirring.

4. Make boats from bell peppers; to do this, cut each pepper in half, remove the tail, core and seeds. Place the filling inside, just like in this photo. Place it like this, first the minced meat, and then a rectangular piece of cheese, then again the minced meat. The cheese should appear in the middle of the minced meat.

The cheese consumption is as follows: 100 g goes to the middle, and the remaining 100 g is to grate and decorate the peppers.

5. To ensure that the peppers are steamed well, you can cover them with foil. Place in the oven preheated at 180 degrees for 20 minutes.

Important! You don't have to use foil, it's optional.

6. After time, 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, depending on your oven, and what kind of peppers you prefer, crispy or soft.

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

Serve with any or potatoes. Delicious discoveries to you!

Baked minced peppers and rice with gravy

Another cooking option, watch this video from YouTube and you can happily and easily 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 holiday dish right now using these available ingredients. This option uses mushrooms such as champignons; you can, in principle, use any others, or not use 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.
• bell 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 carrots. Wash the rice, and then add all the ingredients to the minced meat. Stir. Season with salt and pepper.

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

Cut the champignons into small cubes and add to the minced meat.

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

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

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

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

This dish can be a pleasant addition to any side dish, as well as serve as a cold appetizer.

Peppers stuffed with vegetables - the most delicious recipe

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

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

I hope it was useful to you. See you all soon on this blog. Read me more often not only here, but also on the contact pages in my group. Bye everyone. See you later.