Stuffed peppers with minced meat and rice are reminiscent of popular ones in the range of ingredients and method of preparation, but they are prepared much easier and faster. In this case, preparing the main ingredient - sweet bell pepper - takes just a few minutes, because you just need to remove the seeds and lightly fry it.
These peppers can be stuffed with different fillings. Our recipe will have a classic version - standard minced meat, vegetables and rice cereal. Let's add all this with sour cream sauce and get a great aromatic dish!
Ingredients: 
- sweet peppers - 5-7 pcs.;
- minced meat (pork + beef) - 400 g;
- onions - 2 pcs.;
- carrots - 1 large;
- fresh tomatoes - 2 pcs.;
- tomato paste - 1 tbsp. spoon;
- rice - 30 g;
- garlic - 1-2 cloves;
- parsley or dill - a small bunch;
- salt, pepper - to taste;
- vegetable oil (for frying) - 50-80 ml.
For the sauce:
- sour cream - 200 g;
- tomato paste - 3 tbsp. spoons;
- water - about 500 ml;
- salt - to taste.
Stuffed peppers with minced meat and rice recipe with photo
How to cook stuffed peppers with meat
- Having removed the stalk with seeds, thoroughly wash the peppers and wipe them dry with napkins. Lightly fry the prepared fruits on each side in hot oil. As soon as the peppers are covered with a golden crust, transfer them to another bowl and empty the pan.
- Finely chop the onion. Fry half the portion, stirring, until soft.
- Grate the carrots coarsely. Add half of the carrot chips to the fried onions. While stirring, sauté the vegetable mixture for 3-4 minutes.
- We combine the minced meat with fried carrots and onions, squeezed garlic cloves through a press and boiled rice until half cooked.
- Chop the greens with a knife and add to the meat mixture. Peel the tomatoes (pour boiling water over them, leave for a couple of minutes, then rinse with ice water and remove the softened skin). Chop the tomato pulp very finely or grind it into a homogeneous “gruel” using a blender and add it to the minced meat. To enhance the taste, add a spoonful of canned pasta.
- Salt, pepper and mix the meat filling for the peppers very thoroughly.
How to make sauce for stuffed peppers
- Mix the second part of the onion with the remainder of the carrot shavings and place it in a saucepan or pan where the peppers will be stewed.
- Stuff the peppers with meat mixture and place them on a carrot-onion layer.
- Mix sour cream with canned pasta, dilute with water, and add salt to taste. Pour the liquid sauce over the peppers. Cover with a lid. Simmer for about 40-50 minutes over low heat (the sauce should simmer gently).
- Serve the dish accompanied by greens. Stuffed peppers with minced meat and rice in tomato-sour cream sauce are ready!
Bon appetit!
Stuffed peppers are usually stuffed with meat. This is a different base stuffed with minced meat, rice, and vegetables. Stuffed bell peppers will decorate your holiday table. The recipe for stuffed peppers is simple: prepare the minced meat, peel the fruits, stuff them and simmer. Peppers stuffed with meat and rice do not require a side dish. Prepare bell pepper, onion, rice, minced meat, tomato paste, carrots, black pepper, allspice, sour cream, parsley, salt.
Romanians, Moldovans and Bulgarians, for example, have been doing this for many centuries. Moreover, each country has its own filling: in Bulgaria it is egg and cheese, in Romania it is tomatoes, and in our country it is meat and rice.
There is an opinion that the most delicious peppers are obtained by boiling them in a sauce made from sour cream or tomato paste. If you are pouring broth or water over the peppers in a saucepan, add coarsely grated carrots and onion rings to the liquid for flavor.
Be sure to put the rice in the minced meat, boiling it until half cooked in advance, otherwise it may not “cook.” Depending on the filling, the cooking time will be different: for peppers with minced meat, 40-60 minutes are needed, and for peppers with vegetable, fruit and cereal filling, 30-40 minutes are enough.
Any culinary dish has its secrets, so you need to know how to prepare a stuffed vegetable: know how to peel it properly, not overcook it, or use frozen peppers wisely.
- It is best to use fleshy Bulgarian fruits for stuffing, then the dish will be aromatic and sweet;
- It is best to put coarsely chopped carrots and onions on the bottom of the pan, then the dish will not burn;
- Instead of minced chicken, you can use any other minced meat - pork, beef. Only then should the baking time of the dish be increased by 15 minutes;
- It is better to choose fruits of the same size. This way they will bake evenly;
- The peppers turn out much juicier if you add pieces of some watery vegetables to the minced meat. For example, zucchini or tomato;
- To prevent the peppers from bursting during cooking, it is recommended to pierce them in several places with a fork;
- Cook stuffed peppers after boiling over low heat for about 30 minutes, and frozen vegetables for up to 50 minutes;
- To prevent the minced meat from being liquid, you need to use sour cream with a fat content of 20%;
- If you see that the dish is starting to brown too quickly, simply cover the top of the baking sheet with foil;
- It’s easy to check the readiness of the dish: you need to pierce the vegetable with a fork or toothpick. If the walls of the vegetable are pierced well, without problems, then the dish is already baked;
- Frozen vegetables cannot be completely defrosted. Otherwise, they will simply fall apart during baking;
- If you don't like rice, you can replace it with any other cereal that also cooks quickly. For example, buckwheat, bulgur or even millet porridge;
- To make the peppers juicy, you can pour tomato juice or sour cream sauce over them;
- To prepare stuffed peppers with meat and rice, the cereal should be placed in the filling, cooked until half cooked.
- To prevent the peppers from breaking during filling, they must first be kept in boiling water (preferably whole, and only then peeled);
- To make the dish more refined, the sauce can be prepared using cream, with the addition of a few tablespoons of red wine. The taste will pleasantly surprise you;
- Basil, rosemary, thyme, and thyme go well with baked vegetables and chicken;
- If the dish contains eggplants, it is better to peel them, then the taste of the whole dish will be more delicate;
- If your family really loves this stuffed dish, and you like to save time, you can make as many preparations as possible, without seeds and tops, in the summer, during the pepper harvest, and freeze them;
- When preparing tomato sauce, in addition to salt, you can add just a little sugar to it, then it will taste more rich and appetizing.
Delicious gravy options for stuffed peppers:
- Water, salt, ground black pepper, bay leaf;
- Sour cream, diluted with water, seasoned with spices;
- Tomato juice or sauce;
- Carrots, tomato juice, sweet peas, bay leaf, sour cream, sugar;
- Fresh tomatoes, herbs, garlic;
- Sour cream, mayonnaise, ketchup or tomato paste, vegetable oil.
What and how best to stew stuffed peppers
- In water with salt and pepper. Place the peppers tightly in the pan, in one or two layers. Dissolve salt and pepper in water and fill the peppers completely. Don't forget to add bay leaf. Place the pan on the fire and bring to a boil. Afterwards, reduce the heat and cook over low heat until tender;
- In sour cream. Take thick sour cream and dilute it with water in a ratio of 1:1 or 1:2, then mix well, do not forget to add salt and pepper for taste. Pour the sauce over the peppers and bring to a boil, then cook until tender;
- In tomato-sour cream sauce. In order to prepare the sauce, you need to dilute 2 tablespoons of tomato paste in 300-400 ml. water, combine with sour cream (200-400 g) and spices, mix well and pour over the tightly packed peppers in the pan;
- In tomato sauce. If you have a blender, add fresh tomatoes cut into pieces, chopped herbs to taste, and a few cloves of garlic if desired. Grind everything well and pour this mixture over the peppers.
How to cook stuffed peppers with meat and rice in a saucepan
This is a very simple recipe and you don’t need to free up several hours of your time. Spend very little time preparing the vegetables and minced meat, and then watch them simmer until done.
To prepare the peppers you will need:
- Mixed minced meat (pork and beef) - 500-600 g;
- Sweet bell peppers - 6-8 pieces (depending on size, small ones may need more);
- Rice - 0.5 cups;
- White onions - 2 pcs.;
- Carrots - 2 pcs.;
- Tomato paste - 2 tbsp. l. (or fresh tomatoes - 3-4 pcs.);
- Salt and pepper - to taste.
Preparation:
- Start by preparing the ground meat to stuff the peppers. The best choice for this dish is the so-called homemade minced meat, which consists of half or half pork and beef. You can take store-bought ready-made minced meat or grind it yourself. The minced meat that you prepare with your own hands will definitely be tastier, because you will know for sure that only meat was put there;
- Wash the bell pepper and remove the seeds from the center. This is very convenient to do by cutting off the top and removing the core with a spoon. Rinse the inside with water so that no seeds remain;
- Rinse the rice thoroughly and boil it until half cooked. The rice will cook together with the minced meat inside the pepper until it is completely soft. Rice can be boiled even in cold water, and removed when an individual grain is only slightly hard in the middle. Rice will help the minced meat to hold together well and not fall out of the pepper;
- Finely chop the onion. Grate the carrots on a coarse grater. Then lightly fry them in a frying pan in vegetable oil until they become soft and just a little golden;
- Mix together the minced meat, rice and half the fried onions and carrots. To do this, take a separate bowl. As you stir, add salt and pepper to taste. Leave the other half of the onions and carrots in the pan;
- If you are not using tomato paste but fresh tomatoes, then they must also be prepared. Remove the skin from them. This will be very easy to do if you scald them with boiling water. Then grate the pulp or grind it in a blender. Make your own tomato puree;
- Stew the second half of the onions and carrots that we have left along with tomato puree or tomato paste. If you have tomato paste, mix it with vegetables and literally after a minute of frying, add a little water to create a kind of sauce. When stewing, add a little salt, as the tomatoes will give a sweet taste;
- Take the prepared peppers and stuff them. The minced meat can be applied with a spoon and then compacted firmly so that it completely fills each pepper. If there is minced meat left, it’s not a big deal. This happens to me sometimes and I make several small meatballs, which I then simmer together with peppers. It turns out very tasty;
- Place stuffed peppers with meat and rice in a large saucepan. Ideally, if you can fit everything into one bowl and so that the open part of the pepper is directed upward. But it’s not scary if you can cook them only on their side. In my experience, the minced meat has never fallen out of the peppers;
- When you have placed the peppers, cover it on top with onions and carrots stewed in tomatoes, which were waiting in the wings in the frying pan. Pour water on top and simmer covered for about 40 minutes until the pepper is ready;
- If the pepper is very large, then you can cook for up to 60 minutes, but no more. Ready peppers are served hot and with sour cream. Bon appetit!
Stuffed peppers in a slow cooker
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 cup rice;
- 2 onions;
- 1 carrot;
- 2–3 garlic cloves;
- 0.5 cups of tomato sauce;
- 1 l. boiled water;
- Seasonings and salt to taste;
- Fresh herbs and sour cream for serving.
Preparation:
- Wash the peppers and remove the stalks;
- Cut one onion into half rings and grate the carrots randomly;
- Rinse 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;
- Fill all the peppers tightly with the meat filling;
- Coat the multi-cooker bowl generously with oil and lightly fry the stuffed peppers, setting the frying program to the minimum period of time;
- Add pre-chopped onions and carrots to the browned peppers;
- 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;
- After about 20 minutes from the start of the process, add chopped garlic and tomato sauce. To add thickness to the sauce, dilute a couple of tablespoons of flour in half a glass of water and pour into the slow cooker at the same time;
- Serve hot peppers, generously sprinkled with herbs and sprinkled with sour cream. Bon appetit!
Stuffed peppers in the oven
For 10 large peppers you will need:
- Chicken – 600 g;
- Fresh mushrooms – 500 g;
- Onions – 2 pcs.;
- Tomatoes – 3 pcs.;
- Cheese – 200 g;
- Dill greens - a bunch;
- Oil for frying;
- Sour cream – 300 ml;
- Flour – 70 g;
- Salt, seasonings - to taste.
Description of cooking step by step:
- Chop the onion and fry until golden. Add mushrooms, previously cut into cubes, to it. Fry until done and set aside to cool;
- Grind the chicken in a meat grinder. Add fried onion and mushrooms, any spices, salt to it;
- Pour boiling water over the tomatoes and remove the skins. Finely chop and mince. Add half the cheese there, which needs to be grated;
- We cut the grinders lengthwise, remove the seeds and fill them with filling. Place them in a wide and deep baking tray;
- Warm up the sour cream and gradually add fried flour into it. Stir well until smooth. Bring to a boil, but do not boil. Add finely chopped dill. Pour everything into a baking tray;
- Cook in sour cream sauce for at least 40 minutes. The oven should be heated to 180 degrees. Before finishing baking, take it out, sprinkle with cheese and keep in the oven until it melts. Bon appetit!
Bell pepper stuffed with cabbage
Ingredients:
- Sweet peppers - 10 pcs.;
- White cabbage - 500 g;
- Carrots - 100 g;
- Onions - 200 g;
- Garlic - 1 head;
- Vegetable oil - 50 g;
- Sour cream - 250 g;
- Ground black pepper - 1/2 tsp;
- Salt - to taste.
Preparation:
- Wash the peppers, cut off the stalk, remove the seeds, pour boiling water over it and keep in it until it cools;
- Finely chop the cabbage, pour boiling water over it and, after cooling completely, squeeze it out;
- Peel and finely chop the onion;
- Grate my carrots on a coarse grater, mix with onions and sauté in vegetable oil;
- Combine all the prepared vegetables, mix, add salt, add crushed garlic and pepper. Mix everything again. Fill the peppers with prepared minced vegetables, place them in a saucepan, add water, salt and cook for 40 minutes;
- 10 minutes before the end, pour in the sauce. Bon appetit!
Stuffed peppers with chicken and tomatoes
Ingredients:
- Large sweet pepper - 3 pcs.;
- Tomatoes - 2 pcs.;
- Chicken fillet - 1 pc.;
- Cheese - 100 g;
- Sour cream - 2 tbsp. l.;
- Green onions, dill;
- Salt pepper;
- Italian herbs.
Preparation:
- Cut the fillet into small cubes;
- Salt, pepper and add spices to taste, mix;
- Cut the tomatoes crosswise and pour boiling water for 1 minute;
- Remove the skin from the tomato and cut into small cubes;
- Cut the peppers in half, remove seeds;
- Finely chop the onion and dill;
- Add tomatoes, herbs and sour cream to the fillet, mix thoroughly;
- Fill each half with filling;
- Place on a greased baking sheet;
- Place in an oven preheated to 180 degrees for 30 minutes;
- Remove from the oven, sprinkle with grated cheese and put back in the oven for 10 minutes;
- Before serving, you can sprinkle with chopped herbs. Bon appetit!
Recipe for bell peppers stuffed with eggplants
Ingredients:
- Pepper - 17 pcs.;
- Eggplants - 1.7 kg;
- Garlic - 15 cloves;
- Carrots - 2 pcs.;
- Vegetable oil - 100 ml;
- Tomatoes - 1.3 kg;
- Onion - 1 pc.;
- Sugar - 2 tbsp. l.;
- Salt - 2 tbsp. l.;
- Dill - a bunch.
Cooking sequence:
- It is necessary to wash and peel the vegetables;
- Grate three carrots, cut the onion and garlic into small cubes, do the same with the blue ones;
- They need to be sprinkled with a small amount of salt to remove the bitterness. Leave for half an hour, and then rinse under running water;
- The pepper needs to be immersed in hot water for about five minutes, then removed and dried with a towel;
- Pour the vegetables into a frying pan and fry in oil;
- The resulting mixture must be cooled and stuffed with pepper;
- Place everything tightly in a wide pan;
- Next, wash the tomatoes, grind them in a meat grinder or grate them on a coarse grater, fry the tomato puree, add sugar and salt;
- Simmer for 25 minutes, and then pour in the peppers stuffed with eggplants;
- Simmer on the fire for another 15 minutes, sprinkle with dill, the dish is ready. Bon appetit!
Stuffed peppers in sour cream sauce
It is not necessary to stew our dish exclusively in water. You can make various sauces by adding and mixing them with water and spices. Sour cream is my favorite. Try it too in this sauce.
Ingredients:
- Minced meat (pork with beef) - 1 kg;
- Bell peppers - 8 pcs.;
- Carrots - 3 pcs.;
- Onion - 2 pcs.;
- Tomatoes - 600 g;
- Garlic - 3 cloves;
- Sour cream - 250 ml;
- Round rice (uncooked) - 3 tbsp. l.;
- Vegetable oil;
- Salt, ground black pepper, bay leaf;
- Parsley and dill;
Preparation:
- Place the rice in a saucepan, fill it with water and put it on the fire. After the water boils, cook for 5 minutes. Then drain the water through a colander and rinse the rice with cold water;
- Cut the onion into small cubes. Grate the carrots on a coarse grater. Finely chop the garlic. Remove core and seeds from peppers;
- Make cross cuts at the base of the tomatoes, place them in a deep bowl and pour boiling water over them for a couple of minutes. Then remove the skin and cut into cubes;
- Heat a frying pan with vegetable oil. Add the onion and fry for a couple of minutes. Then add carrots and fry everything until golden brown. Next, add tomatoes and garlic. Stir and simmer for 5 minutes. Then remove from heat and cool;
- Add boiled rice, half the fried vegetables, chopped herbs, salt and ground pepper to taste to the minced meat. Mix everything evenly;
- Place the resulting mixture tightly into the peppers and place them vertically in the pan;
- Place the remaining vegetables in a deep bowl. Add sour cream, salt, pepper and a little water to them. Stir everything and we have a stewing sauce;
- Pour the resulting sauce into the pan with the peppers, adding a little more water if necessary. Place the pan on the fire and simmer under the lid for 40-60 minutes, depending on the size of the vegetables;
- Since we add vegetables to the minced meat, the filling turned out very juicy and tasty. In my family, everyone is simply delighted with this dish. Bon appetit!
Frozen peppers with sausage and zucchini
Cooking frozen stuffed peppers is no different from the standard recipe. And using the contents of grilled sausages instead of meat will add new notes to a familiar dish.
- Paprika - 6 pcs.;
- Sausages for grilling - 700 gr;
- Zucchini - 1 pc.;
- Red onion - 1 pc.;
- Parsley - 1 bunch;
- Rusks - 1/4 cup;
- Egg - 1 pc.;
- Salt and spices to taste;
- Thaw frozen vegetables first in cold water;
- Cut the zucchini into very small cubes. If the skin is thick, it is better to cut it off. Also chop the onion head. Chop the parsley;
- In a bowl, mix sausage meat (squeeze out of casing), chopped zucchini, onion and herbs. Beat in the egg and add the breadcrumbs. Mix everything thoroughly. Season with salt and pepper if necessary;
- Fill the defrosted and dried peppers with the filling. Wrap each vegetable in foil and place on a baking sheet;
- Bake in the oven for half an hour at 180 C. At the end, you can open the foil and brown the tops of the stuffed peppers for a few minutes. Bon appetit!
How to freeze stuffed peppers with minced meat for the winter
Preserving peppers stuffed with meat for the winter is only possible in frozen form. If you have a small freezer, you can do something smarter - freeze only the peppers.
At the same time, you need to cut off the tops, clean the inside and stack the peppers one inside the other to save more space in the freezer. Or you can immediately freeze stuffed peppers, and even together with the sauce.
Ingredients:
- Minced meat - 1.5 kg;
- Bell pepper - 15 pcs. not large;
- 4 medium onions;
- Tomatoes - 1 kg;
- Carrots - 1 kg;
- Rice - 250 g;
- Raw chicken egg - 1 pc.;
- Vegetable oil;
- Salt pepper.
Preparation:
- Wash the rice well, put it in a saucepan with salted water and put it on medium heat. When the water boils, reduce the heat to medium and cook for 5 minutes. Turn off the heat, but leave the rice to simmer in the pan under the lid for another 15 minutes, after which we put it on a sieve and rinse with cold water;
- All these actions are necessary in order to bring the rice to half-cookedness and not fall apart into porridge;
- We cut out the stalks of the peppers and remove the seeds and membranes through the resulting holes;
- Place the peppers in a deep bowl and pour boiling water over them until the vegetables are completely covered. We wait 10 minutes, then drain the boiling water;
- Break the egg into the minced meat and add rice. Add one teaspoon of salt, pepper and mix everything;
- For the sauce, finely chop the onion and fry in a frying pan with sunflower oil until golden brown, then add the carrots, grated on a coarse grater;
- When the mixture is fried, put one third of it on a plate to then add to the minced meat, and pour the tomatoes, whipped with a blender, into the remaining frying;
- Now simmer over low heat until the juice boils away so that the sauce is not too liquid. This will take about 10 minutes with the lid open. For flavor, you can throw in a few peas of allspice;
- Now we take that part of the frying that we took out earlier and mix it with the minced meat;
- Then all that remains is to stuff the peppers with the filling;
- Place the finished sauce and stuffed peppers in plastic bags;
- Place the bags in bowls so that the vegetables do not lose their shape and the sauce does not spread across the bag in an uncomfortable puddle. Place the peppers and sauce in the freezer directly in bowls, then, when everything is frozen, the bags can be taken out of the bowls and stored just like that. The shelf life of such a frozen dish is about 6 months without defrosting;
- When you need a quick snack, take out the sauce and peppers, put them in a frying pan over medium heat, add a little water, and after 15-20 minutes of simmering, the stuffed peppers will be ready. Bon appetit!
Peppers stuffed with meat and rice covered with cheese
Ingredients:
- Bell pepper – 1 kg;
- Minced meat (preferably pork) – 350 g;
- Rice – 100 g;
- Cheese cheese – 200 g;
- Hard cheese – 100 g;
- Onions – 500 g;
- Tomato paste – 25 g;
- Vegetable oil – 50 ml;
- Garlic – 2 cloves;
- Salt, seasonings, herbs - to taste.
Cooking method:
- Cut the onion into small cubes, set aside about a fifth for the filling. Fry the rest of the onion until golden brown, then simmer for a few minutes with the addition of tomato paste. Grease the pan in which you are going to bake the peppers with this frying mixture;
- Add the reserved onion to the minced meat;
- Grind the cheese as thoroughly as possible with a knife and also mix with minced meat;
- Add cooked rice and crushed garlic to the minced meat and mix thoroughly. Pepper and salt to taste. Add chopped herbs if desired;
- Stuff the peppers, laying out the filling in a heap. Place them in the pan directly to roast;
- Finely grate the hard cheese and sprinkle it over the peppers;
- Bake the peppers at 180 degrees for 40 minutes.
You can sprinkle cheese on the peppers not immediately, but 20 minutes before cooking. Then it will have a more appetizing shade. Bon appetit!
Stuffed peppers baked with mushrooms and ham
Ingredients:
- Bell pepper – 700 g;
- Champignons – 200 g;
- Chicken broth – 150 ml;
- Ham – 300 g;
- Eggs – 2 pcs.;
- Cream – 1 tbsp. l.;
- Onions – 1 pc.;
- Carrots – 1 pc.;
- Vegetable oil – 3 tbsp. l.;
- Mozzarella cheese – 150 g;
- Nutmeg – 0.5 tsp;
- Salt, spices - to taste.
Step-by-step cooking process:
- Peel the carrots and onions, chop and fry in vegetable oil;
- Cut the ham into cubes. Wash the mushrooms and cut into thin slices. Add both ingredients to the frying pan. Add salt and pepper to the mixture and fry until the mushrooms are ready;
- Beat the eggs, add cream to them. Salt, add nutmeg. Pour the mixture into the pan to the total mass. Mix everything thoroughly;
- Remove the top of each pepper, remove the seeds and core. Fill it with cooled minced meat. Place vegetables on a greased baking sheet;
- Pour chicken broth into the dish. Place the pan with the peppers in the oven for 40 minutes;
- 10 minutes before readiness, place a slice of cheese on top of each basket;
- Stuffed peppers can be decorated with sprigs of fresh herbs and vegetables. Bon appetit!
5 RECIPES that are definitely worth trying! PEPPER appetizers
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Choose selected perfect recipes for peppers stuffed with meat on the fun culinary portal website. Try options with different types of minced meat, mushrooms, all kinds of cereals and vegetables. Prepare a filling from tomato or dairy products. Decorate your diet with a bright and tasty dish!
Peppers stuffed with meat can be cooked on top of the stove or in the oven. When purchasing, it is advisable to choose juicy, even fruits, approximately the same size without damage. To add an interesting taste, onions, garlic, carrots, various cereals (rice, buckwheat), aromatic herbs and spices are often added to the minced meat. And for brightness you can take multi-colored peppers.
The five most commonly used ingredients in meat-stuffed pepper recipes are:
Interesting recipe:
1. Mix minced meat with chopped onion and garlic.
2. Boil the rice until half cooked.
3. Combine minced meat and rice. Salt, pepper, add your favorite spices.
4. Roughly chop the onion and fry with coarsely grated carrots.
5. Remove the skin from the tomatoes, chop finely, and add to the vegetables.
6. Stir and simmer for a few minutes.
7. Place the vegetable mixture on the bottom of the saucepan.
8. Cut off the cap from the pepper and remove the seeds.
9. Stuff the peppers tightly with rice and minced meat.
10. Place tightly in a saucepan on top of the vegetables, cut sides up.
11. Dilute sour cream with water, add salt, pepper, and season with spices.
12. Pour the sauce over the peppers to lightly coat the tops.
13. Simmer over low heat for 30 to 50 minutes, depending on the size of the peppers.
14. Serve sprinkled with fresh herbs.
Five of the fastest recipes for peppers stuffed with meat:
Helpful Tips:
. If desired, rice can be replaced with buckwheat.
. The pepper pieces remaining during cleaning can be finely chopped and added to the minced meat or gravy.
Elena 28.10.2019 18 208
Although this dish is prepared with different fillings, peppers stuffed with meat and rice are one of the most popular recipes. The dish turns out juicy, aromatic, tasty and nutritious. It is popular not only in the summer and autumn, when there are many vegetables and they are affordable. Housewives have adapted to freezing peppers and delight their household with their favorite dish even in winter.
There are different cooking methods, from traditional stewing in a pan to baking in the oven. You can also use a slow cooker, it’s great for this. A Bulgarian vegetable stuffed with minced meat and rice turns out delicious using any method.
It is also a healthy food. All ingredients complement each other perfectly, filling the dish with vitamins, protein, fiber and other beneficial substances.
Therefore, it would be useful to include such food in your diet more often, and for variety, you can stuff not only peppers. Pay attention to the preparation methods for which are also on the website.
Well, in this article we will talk about recipes with a Bulgarian touch. You will learn all the intricacies of cooking and you will want to cook this dish not only for a family meal, but also for the holiday table.
Peppers stuffed with meat and rice in a pan
This option can be classified as a classic series, but each housewife still does it in her own way. In this recipe, peppers are stewed in a gravy of fried vegetables.
Ingredients:
- bell pepper - 12 pieces
For filling:
- mixed minced meat (pork + beef) - 800 gr.
- onions - 2 pcs.
- brown rice - 100 gr. (can be white)
- khmeli-suneli - 1 tsp.
- salt to taste
for the gravy:
- onions - 1 pc.
- carrots - 1 pc.
- tomatoes - 1 pc.
- garlic - 3 cloves
- dry basil - 1 tsp.
- salt, sugar to taste
How to cook:
Minced meat can be made from any type of meat, take one type or make a mixed one. It will not be dry and tough if there is a small amount of fat present. If you prefer a more dietary option, add more onions to add juiciness.
1. Rinse the rice under running water, put it in a saucepan, pour in 300 ml. water, add a little salt and put on the stove. While boiling, stir the cereal several times to prevent it from sticking to the bottom of the pan. As soon as it boils, reduce the heat to low, close the lid and leave to cook until half cooked. The time depends on the type of rice; white rice will need to cook for 5-7 minutes; brown rice will require more time. 
2. Wash the bell pepper, cut off the stem with a small amount of pulp. Remove the seeds. Do not throw away the pulp that you have cut off; it will be useful to you when preparing, for example, first courses. Separate it from the stalk, cut it into small cubes, put it in a plastic bag and put it in the freezer. 
3. Pour water into a large saucepan, add a little salt, bring to a boil and add the prepared peppers. Blanch for just a couple of minutes. Drain the hot water through a colander and let the vegetables cool. 
After this procedure, the vegetables will become a little softer, easier to stuff and more convenient to place in a pan for stewing.
4. Finely chop the onion, put it in the minced meat, add boiled rice, add salt, khmeli-suneli, ground pepper. 
Another secret to a juicy minced meat filling is chopped onions, not twisted through a meat grinder. Its pieces are a kind of obstacle for the chopped meat and it does not stick together into a dense lump.
5. In this case, rice also plays this role, making the filling tender and tasty. All the ingredients got into the minced meat, now you need to mix it well and fill the peppers with it. 
8. Prepare the gravy. Dice the onion, grate the carrots on a coarse grater, peel the tomatoes and cut them into small pieces.
9. Pour vegetable oil into a frying pan, heat it, add chopped onion, add garlic passed through a press, fry until soft. Add carrots, fry together until done. 
Always start frying vegetables with onions, this way they release their taste and aroma more readily.
10. Add chopped tomatoes to the fried vegetables and simmer together for about 10 minutes. Pour in 2-3 glasses of water (the amount depends on the juiciness of the tomatoes), add salt, sugar to taste, and dry basil. Let the gravy boil and cook for 5-7 minutes. 
11. Pour some of the gravy into the pan in which you will simmer. Place the stuffed vegetables minced side up. 
12. Pour in the remaining gravy. If some of the filling remains, you can form small meatballs and also put them in the pan. 
13. Place on the stove and bring to a boil over high heat, then turn the heat to slightly below medium, cover with a lid and simmer for 30-35 minutes. 
Peppers for stuffing should be fresh, meaty, even and approximately the same size.
How to cook peppers stuffed with meat and rice in a slow cooker
If your kitchen has such an assistant as a multicooker, then you can safely entrust it with the preparation of this dish. True, you still have to do the preparatory work yourself.
Required Products:
- bell pepper - 700 gr. unpeeled vegetables (about 10-11 pcs.)
- minced meat - 500 gr.
- onion - 1 pc. medium size
- long grain rice - 60 gr.
- tomato paste - 2 tbsp. l. with a slide
- salt, ground black pepper or other spices to taste
Cooking method:
Method for cooking whole peppers with minced meat and rice in the oven
This recipe is for those who like to use the oven not only for baking, but also for preparing main courses. It can also be used for stuffed peppers. Although the cooking principle is similar for all options, each has its own twist and this recipe is no exception.
Ingredients:
- bell pepper - 6 pcs. large size
- minced meat - 500 gr.
- onions - 1-2 pcs.
- garlic - 3-4 cloves
- potatoes - 1 pc.
- raw rice - 90 gr.
- tomato juice - 500 ml.
- dry aromatic herbs - 1 tsp.
- paprika - 2 tsp.
- ground black pepper - 0.5 tsp.
- salt to taste
- vegetable oil for frying
How to cook:
- Wash the peppers, dry them, trim the ends, and remove the seeds.
- Place the frying pan on the stove, pour in the vegetable oil, and after it warms up, add the diced onion. Fry for a couple of minutes. Then add washed raw rice, paprika, dry herbs, and squeeze out the garlic. Fry until the onion is ready.
- Place the hot roast into the minced meat and stir quickly. Add salt, ground black pepper, mix thoroughly again.
- Fill the prepared vegetables with minced meat. Since the rice here is raw, do not fill it completely with the filling, leaving a little space for it to swell.
- Lightly grease the baking dish with vegetable oil. Peel the potatoes and cut into circles. These will be the lids that need to be used to cover the filling. Instead of potatoes, you can use tomato slices. Place stuffed peppers in a bowl.
- Now you need to pour tomato juice over the vegetables. You can make it yourself from fresh tomatoes or use store-bought ones. Add a little more water so that the peppers are more than half covered. Taste the gravy; it should not be bland. Add salt and sugar, adjusting to your taste.
- Cover the dish with a lid. And if your form does not have it, then cover it with foil. Place in the oven and bake at 200 degrees for 50 minutes. Then open the foil and keep in the oven for another 20 minutes or a little more, so that the sauce evaporates a little, thickens, and the peppers brown a little.
Recipe for stuffed peppers with meat, rice and vegetables in sour cream sauce
This recipe produces tender and juicy peppers. Fried vegetables add juiciness to the minced meat, and sour cream sauce adds a creamy taste.
What you will need:
- sweet pepper - 12 pcs. medium size
- minced meat - 600−700 gr.
- rice (raw) - 80 gr.
- onions - 3 pcs. medium size
- large carrots - 1 pc.
- tomato paste - 2 tbsp. l.
- sour cream - 150 gr.
- garlic - 3 cloves
- Cherry tomatoes - 6−7 pcs.
- star anise, rosemary, smoked paprika, ground black pepper, salt to taste
Cooking process:
Delicious peppers with minced meat and cheese, baked in halves in the oven
Another recipe for the oven, but here the vegetables are baked not whole, but in halves. In this recipe, rice is not added to the minced meat, but you can add it after boiling until almost done.
Products for the recipe:
- bell pepper - 4 pieces
- minced meat - 400 gr.
- onion - 1 pc.
- tomato - 1 pc.
- hard cheese - 60 gr.
- greenery
- salt, spices to taste
How to cook:
How to cook peppers stuffed with meat, rice and zucchini in a frying pan
Zucchini is a versatile product. They do not have their own bright taste and fit wonderfully into almost any dish. In this recipe, zucchini will add juiciness to the minced meat and, of course, its beneficial properties.
Required ingredients:
- sweet pepper - 13 pcs.
For filling:
- pork - 1 kg.
- onion - 1 pc. large size
- zucchini - 200 gr.
- boiled rice until half cooked - 200 gr.
- salt, pepper to taste
for the sauce:
- onion - 2 pcs. large size
- large carrots - 2 pcs.
- medium size tomatoes - 8 pcs.
- vegetable oil - 4 tbsp. l.
- salt, pepper to taste
- dill
Cooking method:
Video on how to freeze stuffed peppers for the winter in the freezer
In summer and autumn, while vegetables are plentiful and affordable, housewives make a variety of supplies for the winter and often use the freezer for this purpose. Peppers tolerate freezing well without losing their quality after defrosting. You can prepare the vegetables whole without filling, or you can stuff them right away. In winter, all you have to do is take them out of the freezer and stew them. For a detailed cooking and freezing process, watch the video.
I am sure that such a dish as peppers stuffed with meat and rice is present in your diet, because it is incredibly tasty and healthy. I really hope that in my selection of recipes you will find something new for yourself.
Bon appetit!
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 stir.
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!
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