How to make stuffed peppers with meat. Stuffed pepper. Peppers stuffed with mushrooms

An appetizing dish with an extraordinary taste and aroma that is easy to prepare is stuffed peppers. In the traditional version of preparation in Russian cuisine, a mixture of minced meat and rice is used for stuffing. But you can prepare the filling from berries, mushrooms, fish, cabbage, cereals, pasta, using various sauces. You will learn how to cook stuffed peppers so that they turn out delicious in the presented selection.

This is a familiar and familiar cooking option. The pepper cooks quickly and turns out tasty and aromatic.

Peppers of any variety and size are suitable for stuffing, but preference should be given to large, fleshy fruits.
Grated carrots and chopped onions will add a special aroma to the dish. Rice cereals must be boiled in advance and added to the minced meat. If the rice is raw, it will not have time to finish cooking.

Ingredients:

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

Preparation:

Rinse the main vegetable. Using a sharp knife, cut out the stem in a circle. Remove the seeds.
Peel the carrots. Grate on a coarse grater.
Chop the peeled onions.
Heat a frying pan, place the onion and carrots. Fry using sunflower oil.
Boil the rice; it should be slightly undercooked.
Cooking minced meat.
Cut the meat. Peel the onion and garlic. Slice.
Place onion, meat, garlic into a meat grinder. Twist.
Pour the egg into the resulting mixture.
Place rice.
Add roast.
Add some salt.
Add spices. Mix all.
Place the filling into the pepper.
Take a tall saucepan.
Pour oil into the bottom.
Place peppercorns and bay leaves.
Place the pepper. Pour hot water with tomato paste, the volume should be half the height of the peppers.
Wait until it boils.
Add some salt.
Add spices.
Simmer under the lid for an hour.
Before serving, decorate with herbs.

In a slow cooker

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

Ingredients:

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

Preparation:

Peel the onions and chop them.
Peel and chop the carrots.
Finely chop the fillet. It is advisable to chop slightly frozen meat, then it will be easier to do.
Place food in bowl.
Pour in sunflower oil.
Set the “Baking” mode.
Select time 20 minutes.
Boil the rice.
Place in a bowl, stir.
Add some salt. Add spices.
Cut out the center of the pepper and add the seeds.
Stuff the vegetable with the mixture and place in a bowl.
Pour water into a container and add tomato paste.
Peel the garlic and onion cloves, chop them, and add to the sauce.
Remove the seeds and stems from the bell pepper and chop it.
Add some salt. Spice up. Mix.
Add vegetables to the bowl over the pepper.
Close the oven lid.
Set the “Quenching” mode for an hour.
Before serving, garnish with a sprig of fresh basil.

In tomato sour cream sauce

Each family has its own version of preparing this hearty dish. Try making peppers stuffed with meat and rice in sauce. You'll get a great, rich, rich, creamy flavor.

Ingredients:

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

Preparation:

Remove the skins from the bulbs.
Peel the carrots.
Cut the onions into small cubes.
Grate the carrots using a medium grater.
Heat the pan. pour in oil.
Add vegetables and fry until soft.
Place minced meat in a container, add frying.
Wash the rice groats, do not cook, combine with minced meat.
Remove seeds and stem from peppers.
Place the filling.
Place pepper in a saucepan with high sides.
Prepare the sauce: mix tomato paste and sour cream. To fill with water. Add some salt. Mix.
Pour into the pan.
The peppers should be completely covered with liquid.
Simmer for one and a half hours under the lid.
Add greens.
Simmer for another five minutes.

Cooked with vegetables and rice filling

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

Ingredients:

pepper – 11 pcs.;
corn oil;
cabbage – 0.5 heads;
tomato juice – 250 ml;
carrots – 2 pcs.;
pepper – 2 pcs. Bulgarian for filling;
salt – 1.5 tbsp. spoons;
pepper;
coarse grain rice - a glass.

Preparation:

Boil rice cereal.
Shred the cabbage.
Pour corn oil into the pan, add the vegetable and fry.
Grate the carrots and fry separately.
Grind the pepper for the filling and simmer.
Vegetables must be cooked in different pans.
Mix all the fried vegetables.
Place rice on them. Add salt and pepper.
Cut out the center and stem of the peppers and remove the seeds.
Place the filling inside.
Pour the oil into a baking dish suitable for baking.
Place the peppers.
Pour in tomato juice.
The oven must maintain 180 degrees.
Place in the oven for an hour.

Pepper boats baked with meat filling

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

Ingredients:

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

Preparation:

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

Stuffed with vegetables and beans

Try a healthy dietary dish that is prepared without adding meat, but does not lose its taste.

Ingredients:

potatoes – 5 pcs.;
tomatoes – 10 pcs.;
pepper – 11 pcs. Bulgarian;
laurel;
onion – 3 heads;
white beans – 250 g;
sunflower oil;
garlic – 5 cloves;
carrots – 3 pcs.;
pepper;
salt.

Preparation:

Chop the onions, first removing the husks.
Chop the garlic.
Heat a frying pan, pour in oil.
Place vegetables and simmer.
Peel the potato tubers and grate using a grater.
Send to vegetables.
The potatoes should be half-cooked.
Add some salt. Sprinkle with pepper. Mix.
Place the beans. This vegetable should be boiled in advance.
Free the pepper from partitions and seeds.
Place vegetable filling inside.
Add bay leaf to the container.
Add stuffed peppers.
Remove the skin from the tomatoes; to do this, scald them with boiling water. Beat the pulp.
Pour over the pepper.
Sprinkle with salt.
Season.
Simmer for about an hour at the lowest heat level.

Lazy stuffed peppers

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

Ingredients:

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

Preparation:

Pour the sauce from the lecho into a bowl.
Cut the pepper.
Cut out the stem and seeds.
Shred.
Finely grate the carrots.
Chop the onion.
Heat the frying pan.
Pour in the oil. Place carrots and onions.
Fry.
Take a container.
Place the minced meat. Add rice. Add salt and mix.
Add pepper and fry. Stir.
Set aside for a quarter of an hour.
Roll into cutlets.
Place in the form.
Pour sour cream into the sauce. Stir.
Add pepper. Add some salt.
Pour over the pepper.
Place in the oven.
Select 170 degree mode.

With minced chicken and rice

With minced chicken, this dish turns out especially tender and juicy.

Ingredients:

minced meat – 650 g chicken;
rice – 200 g boiled;
bell pepper – 8 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
ground pepper;
salt.

Gravy:

bay leaf – 2 leaves;
salt;
sunflower oil – 6 tbsp. spoon;
onion – 1 pc.;
sugar – 4 teaspoons;
carrots – 1 pc.;
pepper – 3 peas;
tomato juice – 0.5 liters.

Preparation:

Cut out the center of the peppers.
Wash the seeds.
Peel the carrots and grate.
Peel and chop the onion.
Heat a frying pan and fry the vegetables.
Mix minced meat with rice in a bowl.
Add frying.
Sprinkle with pepper.
Add some salt.
Mix.
Transfer the filling into the prepared pieces.
Place the pepper in a cauldron.
Prepare the gravy.
Finely chop the onion and grate the carrots.
Fry.
Pour in tomato juice. Add sugar and salt.
Place bay leaf and peppercorns.
Pour over the peppers.
Cover with a lid.
Simmer for about an hour.

Peppers stuffed with mushrooms and pasta

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

Ingredients:

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

Preparation:

Remove the skins from the onions and cut into half rings.
Grate the washed and peeled carrots.
Cut the tomatoes into cubes.
Heat the frying pan.
Place vegetables.
Pour in soy sauce. Fry.
Cook pasta and mushrooms. Leave the pasta slightly undercooked.
Cut off the stem of the peppers. Wash the seeds.
Pour the eggs into the bowl. Mix.
Grate the cheese.
Mix mushrooms, cheese, eggs, pasta in a saucepan. Add some salt. Sprinkle with pepper. Stir.
Place the filling into the pepper.
Place the peppers in a convenient heat-resistant bowl.
Sprinkle with roast.
Fill half of the peppers with water.
Place in the oven.
Simmer for an hour.

Stuffed with shrimp

Compared to other preparation options, shrimp filling is more expensive. The dish is prepared simply, resulting in an original taste and unique aroma.

Ingredients:

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

Preparation:

Chop garlic and onion into small pieces.
Heat a frying pan, pour oil.
Place vegetables and fry.
Wash and peel the shrimp.
Slice, place in the oven, and simmer.
Cut the pepper and remove the inside.
Place the frying mixture into a bowl, pour in soy sauce and eggs.
Cut the tomatoes into two parts and add to the frying.
Stir. Place the mixture into the pepper halves.
Grate Parmesan and sprinkle on pepper.
Place the peppers on a baking sheet.
Place in an oven heated to 180 degrees.
Cooking time – half an hour.

Main courses - recipes for every day

16-17

1 hour 15 minutes

100 kcal

3.33/5 (3)

Stuffed peppers are very similar to the original Russian dish - cabbage rolls. Cooking stuffed peppers is not that difficult, the only trouble is that you will have to spend more than an hour of your time on it. But I assure you, your time and effort will pay off in full!

Classic recipe for the most delicious stuffed peppers with meat and rice

Kitchen appliances and utensils used:

cutting board;
pan;
meat grinder;

wooden spatula for mixing;
pot;
garlic press.

List of ingredients used

For peppers

For the sauce

Let's start cooking stuffed peppers

First stage

Second phase

Pour refined vegetable oil into a hot frying pan, which should cover the bottom of the frying pan by about 5 mm. We wait for the oil to warm up well and pour our chopped onion into the frying pan. There is no need to reduce the heat; we leave it at the maximum level so that the onions do not cook in boiling oil, but are thoroughly fried until golden brown.
While the onions are frying, you can start peeling the garlic. It is very easy to clean if you press it firmly with the side surface of a knife, after which the peel is easily separated from the garlic. Chop the garlic as finely as possible on a cutting board, or you can put it through a garlic press. Don’t forget to keep an eye on the onion; stir it periodically with a wooden spatula.
As soon as you notice that the onions in the pan are gradually acquiring a golden color, it’s time to add chopped garlic! Mix the onion and garlic thoroughly with a wooden spatula so that they are evenly distributed among themselves in the pan. Fry for about another minute, during which time the garlic will give off its aroma and fry a little, but we don’t need more for now.
Now it’s time to add tomato dressing to the frying pan.

I would like to note that not everyone has a roll at home, and even with tomato dressing. This is not a problem at all, since it can be replaced with one bell pepper and four tomatoes. They just need to be twisted in a meat grinder, after which this tomato dressing can be immediately added to the frying pan with onions.
Mix the dressing thoroughly with the onions, and don’t forget to reduce the heat a little to medium so that all the ingredients in the pan are cooked in it.
While the entire contents of the pan are simmering, you can add a little ground black pepper and salt. Focus solely on your taste. Mix all the ingredients thoroughly in the pan again and taste. If necessary, add a little more salt and pepper.
Also feel free to add any other spices you really like. It is possible that they will reveal the taste of this dish much wider, and also give it some peculiarity.
Fry the onions with tomato dressing until thick, until most of the liquid has evaporated from the pan. Remove the pan from the heat and begin preparing the minced meat.

Second phase

Third stage

Wash the bell peppers, cut off the cap and remove the seeds from the core.
We put a kettle of water to boil and start stuffing the sweet peppers. There is nothing complicated about this, we just put our minced meat in each pepper, but not too tightly, since in the minced meat we have almost raw rice, which will swell during the cooking process and completely fill the cavity of the pepper. As always, it is most convenient to do this with your hands, but you can also use a teaspoon. We do this manipulation with all the peppers.
We place our stuffed peppers in an upright position in a regular saucepan, after which we put all the remaining dressing with onions on top of them.
Now we need to pour boiled water from the kettle between the peppers installed in the pan. Pour in a thin stream almost to the edges of the pepper, no higher.
Place the pan with stuffed peppers on maximum heat and cover the pan with a lid. We wait for the liquid to boil, then reduce the heat so that the liquid does not boil too much, but only gurgles slightly, and leave to cook for about half an hour.
After half an hour, remove the lid and try our stuffed peppers. Particular attention should be paid to the readiness of the rice. If the rice does not seem ready enough, then cover the pan again with a lid and cook for another 10 minutes.
After the time is up, put our stuffed peppers on a large dish and take a sample!

By the way, this dish can be made much tastier if you add a little sour cream, or better yet, sour cream sauce!

Recipe for sour cream sauce for stuffed bell peppers

This sauce is prepared in a matter of minutes, so you can prepare it while preparing the main dish, whenever you have a free minute. The main thing is that the sour cream and mayonnaise are fresh from the refrigerator, since this sauce is added cold.

Video of a step-by-step recipe for peppers stuffed with meat and rice

This video describes in detail all the stages of preparing this dish; you can use it as a cheat sheet right during cooking.

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

It is worth noting that pepper is an ideal form for filling. Any type of minced meat, various cereals and vegetables, as well as mushrooms and cheese can be used as filling.

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

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

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

Stuffed peppers - the best recipe with video

Preparing stuffed peppers is very simple, especially if you have a video recipe and a detailed description of each step at hand.

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

For sour cream and tomato sauce:

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

Preparation:

Prepare the pepper by cutting off the top and tail and removing the seed capsule.
Fry the peppers on all sides in a small amount of oil until they brown a little.
Pour the rice with cold water and boil for 15 minutes until half cooked. Drain off excess water.
Cut the onion into quarter rings and grate the carrots randomly. Fry both vegetables for about 10 minutes until they have just set slightly.
Peel the tomatoes, cut into cubes or grate. Chop the garlic using any convenient method. Finely chop the greens.
Place the minced meat in a bowl, add all the prepared ingredients, as well as ketchup for a brighter taste. Salt, lightly sugar and pepper to your heart's content. Mix the mixture vigorously.
Stuff the fried and cooled peppers with the filling.
Pour sour cream into a saucepan and add ketchup. Stir until the ingredients are combined and dilute the sauce with water to achieve the desired consistency. Season to taste.
As soon as the sauce boils, add the stuffed peppers and simmer until tender, covered, for about 40 minutes.

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

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

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

Preparation:

Wash the peppers and remove the stems.

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

3. Wash the rice and boil it for 10–15 minutes until medium cooked, drain in a colander. Finely chop the second onion and add it to the minced meat along with the cooled rice. Season to taste and stir well to combine all ingredients.

4. Fill all the peppers tightly with the meat filling.

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

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

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

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

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

Pepper stuffed with rice

To prepare stuffed peppers, it is not necessary to use minced meat. You can add mushrooms, vegetables to the rice, or use cereal in its pure form.

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

Preparation:

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

Pepper stuffed with meat - recipe with photo

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

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

For the tomato sauce:

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

Preparation:

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

Stuffed peppers with rice and meat

Peppers stuffed with meat and rice are the perfect solution for a family dinner. With this dish, you don't have to worry about a side dish or meat addition.

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

Preparation:

Wash the rice clean and boil until half cooked, be sure to cool.
Chop the onions and carrots as desired and fry in oil until golden. Add the tomato and dilute the frying with water until you obtain a homogeneous sauce. Leave to simmer gently, covered, for 15–20 minutes.
Add minced meat, egg, salt and pepper and any seasonings to the cooled rice. Stir and stuff the seeded peppers.
Place them vertically and quite tightly in a saucepan, pour in tomato and vegetable sauce. If it is not enough, add a little hot water until the liquid almost covers the peppers.
Simmer covered for at least 45 minutes.

Stuffed peppers in the oven - a very tasty recipe

A very tasty recipe suggests baking peppers with meat filling in the oven. If you use vegetables of different colors, the dish will turn out very festive and bright for summer.

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

Preparation:

Cut the onion and carrot into small cubes and fry until golden brown.
Cut the chicken fillet into thick strips and add it to the vegetables.
While the meat is roasting, finely chop the garlic.
Once the chicken strips have set a little, add the garlic and season to taste. After a couple of minutes, turn off the heat; do not fry the meat too much, otherwise the filling will turn out to be dry.
Cut each pepper in half, remove the seed capsule, but try to leave the tail. Place them on a baking sheet lined with parchment and sprayed with oil.
Cut the feta cheese into arbitrary cubes and place a small portion in each pepper half.
Place the meat filling on top and cover it with a thin slice of tomato.
Place the baking sheet with the peppers in an oven preheated to 170-180°C and bake for about 15 minutes.
After the specified period, cover each pepper with a slice of hard cheese and bake for another 10–15 minutes to create a cheese crust.

Peppers stuffed with vegetables

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

several pieces of bell pepper;
1 medium zucchini (you can use eggplant);
3–4 medium tomatoes;
a can of canned corn (or beans);
1 tbsp. brown rice (you can have buckwheat);
salt, pepper to taste.

For the sauce:

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

Preparation:

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

Pepper stuffed with cabbage

If you only have peppers and cabbage at your disposal, then using the following recipe you can prepare a lean dish that is perfect for a cereal side dish.

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

Preparation:

Fry the chopped onion in oil, add coarsely grated carrots and shredded cabbage. Add a little salt. Lightly fry and simmer over low heat until soft.
Rinse the rice thoroughly, pour a glass of boiling water and leave covered for 20 minutes to steam a little.
Mix steamed rice with cabbage, add tomatoes, cut into small cubes and chopped garlic. Mix the filling well.
Fill the previously prepared peppers (you need to remove the center and lightly wash them) with cabbage filling and place in a bowl with a thick bottom.
Mix the tomato with sour cream, add a little warm water to make a relatively liquid sauce.
Place bay leaves and peppercorns in a saucepan with peppers, pour tomato and sour cream sauce on top.
Bring to a boil over high heat, then reduce it and simmer for 35–40 minutes.

Prepare the ingredients.

Wash the pepper, carefully cut out the seed box, rinse again to remove seeds and dry with paper towels.
Heat a little oil in a saucepan, add the peppers and lightly fry on all sides.
Transfer to a bowl and set aside.
Prepare the filling.
Rinse the rice, add water and boil until half cooked (about 5-7 minutes).
Wash the carrots, peel and grate on a coarse grater or a Korean carrot grater.
Peel the onion and cut into quarter rings.
Heat vegetable oil in a frying pan, add onion, add a little salt and pepper and fry for about 15-20 minutes, over low heat, until soft.
Slide the onion with a spatula to the edge of the pan, add the carrots, lightly salt and fry, stirring, until the carrots soften a little (about 3-4 minutes).
In a large bowl, combine minced meat, rice and fried onions and carrots.

Wash the tomatoes, make a cross-shaped cut on each one, put them in boiling water for 30-60 seconds, then quickly transfer them to ice water and remove the skins.
Cut the tomatoes into small cubes.
Peel the garlic and pass through a garlic squeezer.
Wash the greens, dry and chop.
Add tomatoes, ketchup, garlic, herbs, salt, sugar and freshly ground pepper to the minced meat.

Mix the minced meat well (it’s convenient to mix with your hands).

Fill the prepared peppers with minced meat and place in a saucepan or other thick-walled container.
Prepare tomato-sour cream sauce.
Combine sour cream with ketchup and mix.
Pour in water and stir again.
Season the sauce with salt and pepper to taste.
Pour the resulting sauce over the pepper.

Simmer the pepper over low heat, covered, for about 40-60 minutes.
Turn off the heat and let sit for another 10 minutes.

Previously, cooking stuffed peppers was a whole epic for me and I cooked it only on weekends, in my free time from work. Now I’ve gotten the hang of it and it takes me no more than an hour to prepare this wonderful dish. Bell pepper stuffed with meat and rice is not only a very tasty, but also a healthy dish, because there is practically no roasting in it.

Prepare homemade minced meat 50/50, beef + pork.

Rinse the rice and boil until half cooked. I prefer round rice for this dish, but in principle you can use any kind.

Peel the carrots and grate on a medium grater. Finely chop the onion. We will need all this for the filling and for the broth.

Finely chop the tomato.

Heat 1 tablespoon of vegetable oil in a frying pan and fry the onions for 3-4 minutes. Then add the carrots, add another 2 tablespoons of vegetable oil, stir and continue frying for 5-7 minutes.

Place 1/4 of the carrots, fried with onions and rice, in a deep dish with the minced meat. Also break a couple of chicken eggs, add salt and pepper to taste.

Mix the minced meat and rice thoroughly.

Wash the pepper and cut off the tail to remove the seeds, see photo.

Stuff the peppers with the previously prepared minced meat. The leftover minced meat can be used to make meatballs and then prepare soup, or simply put in a pan with vegetables when cooking peppers.

Place the remaining roasted carrots and onions in a saucepan and put on fire. Add the tomato and remaining minced meat and mix.

Place stuffed peppers in a pan, add 4 tablespoons of sour cream. In addition, add black peppercorns, lightly salt and add water so that it almost covers the peppers. Bring the pan with its contents to a boil, reduce heat, cover with a lid and leave to cook for 45-50 minutes.

Before serving, sprinkle the peppers stuffed with meat with sour cream. Serve with black bread.

Bon appetit!