Baked peppers stuffed with vegetables. Stuffed peppers with vegetables are a very tasty recipe. Peppers stuffed in Bulgarian style

Delicious peppers stuffed with vegetables - an alternative version of stuffed peppers, especially for people who do not eat meat. I once heard a complaint that most recipes for cooking dishes with vegetables contain meat, poultry, and fish. By and large, this is true.

Remove seeds from peppers

Brush the peppers with a little olive oil and bake the stuffed peppers in the oven until soft and lightly browned. When baking, the peppers will lose some of their moisture, the walls of the fruit will become soft and the surface will wrinkle slightly. I bake the peppers at a temperature of 210-220 degrees, with visual inspection of readiness, for about 30 minutes. During the baking process, you need to turn the peppers several times so that they bake evenly and do not burn.

Bake the peppers for stuffing in the oven until soft and lightly browned.

While the peppers are baking, prepare the vegetables for stuffing. As minced meat in a recipe for peppers stuffed with vegetables, you can use almost any mixture of fried vegetables with a low moisture content, if desired. For minced meat, prepare carrots, parsnip root and onions.

Prepare vegetables for stuffing

Peel the vegetables and wash. Cut the carrots and parsnips into cubes the same size as vegetables for Olivier salad or even a little smaller. Peel the onion and cut into thin strips.

Heat olive oil in a saucepan and fry the peeled and flattened garlic cloves in it. As soon as the garlic darkens, discard it. Fry carrots and parsnips in flavored oil.

Fry garlic in oil

As soon as the roots become soft, immediately add chopped onion, add a little salt and fry until the onion is browned. Then pepper, add a pinch of ground coriander and thyme.

Fry chopped vegetables

Add very finely chopped hot fresh pepper without seeds and white partitions to taste. Fry all vegetables for 2-3 minutes over medium heat. Then remove the saucepan from the heat and let the minced vegetables cool.

Add hot pepper and simmer until done

Stuff the baked peppers with fried vegetables, quite tightly. Place the stuffed peppers on a baking sheet greased with olive oil and place in an oven preheated to 180 degrees for 20-25 minutes.

Stuff baked peppers with fried vegetables

While the peppers stuffed with vegetables are finally cooked, you need to prepare the sauce. By and large, for this dish you can limit yourself to a light sauce consisting of olive oil mixed with a few drops of balsamic vinegar and a very finely chopped clove of garlic. Pour the sauce over the peppers stuffed with vegetables and placed on a plate. But I prefer sweet and sour tomato sauce for stuffed peppers.

Let's prepare stuffed peppers with vegetables - this is a very tasty recipe, and for the filling we will use affordable and inexpensive onions, cabbage and carrots. This dish needs to be stewed in tomato sauce. If you are a vegetarian or on a diet, this recipe is for you. Vegetable pepper will help you quickly and easily lose weight by giving up fatty meats. It is often stuffed with minced meat (mostly pork), which makes this dish high in calories. Today we will replace the minced pork with easily digestible vegetables.

Ingredients for stuffing peppers:

500 g sweet pepper;
150 g carrots;
150 g onions;
300 g cabbage;
500 g tomatoes;
vegetable oil for frying;
salt and black pepper to taste.

How to cook stuffed peppers with vegetables

Rinse the sweet pepper, cut off the top and tail and remove the seeds. Bell peppers of any color are suitable for stuffing: from green to red.

For the vegetable filling, fry the vegetables. Sauté chopped carrots and onions in a frying pan with vegetable oil. Vegetables can be cut as desired, but out of habit, we cut the onions into cubes and grated the carrots.

Add shredded cabbage, fry until the cabbage is soft, you can add salt and pepper. If there is not enough oil, then add a drop.

Stuff the peppers with vegetable filling and place in a pan. Due to the fact that the filling was fried, the vegetables became softer, which simplifies the stuffing process. The vegetable filling is compacted tightly into the peppers, and you can fill them well.

We make juice from tomatoes: we twist them in a juicer. If there are no fresh tomatoes, replace them with tomato paste, slightly diluted with water.

Pour tomato juice over the peppers, add a little salt and set to simmer. First, turn the heat up to high, and as soon as the sauce boils, turn it down to low so that the juice gurgles slightly. Cover with a lid. We don’t get carried away with salt, as tomato juice has a rich taste and pleasant sourness.

Simmer for 30-40 minutes, bring until cooked, until soft and remove the splits.

Delicious, healthy and appetizing stuffed peppers are ready. With vegetables it is so juicy that you will lick your fingers.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Vegetable dishes are not only very healthy, but also incredibly tasty. You can prepare a huge variety of dishes from bell peppers. Few people know that peppers stuffed with vegetables will be even tastier than those stuffed with meat. This dish conveys the unique charm and flavor of traditional Bulgarian cuisine and is very easy to prepare.

How to stuff peppers with vegetables

Any ripe vegetables of different sizes and varieties can be used for stuffing, because they are simply ideal for stuffing them with something. Before you start stuffing them, you need to remove the tail, clean out all the seeds inside the pepper (rinse well), because they are bitter and can greatly spoil the taste of the finished dish. To completely remove the tail, you need to press on it, push it in, then remove it with the seeds.

Bulgarian sweet pepper stuffed with vegetables: options

Thanks to the wide variety of original and traditional recipes for stuffed bell peppers, every housewife will be able to choose the appropriate option. The main thing is not to be afraid to experiment, because by adding just a few additional ingredients to the basic recipe, you can get your own signature dish, which will be a wonderful decoration for any holiday table.

With mushrooms

salt - to taste
olive oil – 1-2 teaspoons
sweet bell peppers – 5-6 pcs.
feta cheese – 100-120 g
onion – 1 pc.
Boiled brown rice – 1-2 tbsp. spoons
mushrooms – 300-450 g.

Preparation:

Preheat the oven to 180 degrees, grease the baking dish with oil.
We wash the peppers, remove the core and seeds, cut off the lower part of the fruit a little so that it can stand at the bottom of the mold.
We cut all the trimmings into small cubes, fry them in a frying pan with onions, add chopped mushrooms, leave until all the moisture has completely evaporated from them.
Add a little ground pepper and salt to the mushrooms and onions, mix everything. Add cheese (2/3 of the total volume), stir again.
Place the filling into the vegetables and place them in a baking dish. Sprinkle shredded cheese on top, cover with a layer of foil, and place in the oven.
After 20 minutes, remove the pan from the oven.
Decorate the plate with the dish with fresh herbs and a slice of lemon.

With rice or buckwheat

vegetable oil - a little
zucchini (eggplant) – 1 pc.
tomato – 300-350 g
canned corn – 0.5 tbsp.
salt - to taste
water – 0.5 tbsp.
chili – 1 pc.
bell peppers – 3-5 pcs.
fresh herbs - 1 bunch
brown rice (buckwheat) – 2 tbsp.

Preparation:

Mix water (0.5 tbsp) with rice, tomatoes, chopped chili pepper in a small saucepan. Then place the pan on the stove for 15 minutes until the rice is cooked.
We clean the vegetables, remove the seeds (be sure to rinse them inside).
Finely chop the eggplants or zucchini so that the cube is no larger than 1 cm.
Place a frying pan with vegetable oil on the stove and fry the zucchini.
Add rice, chopped herbs, corn to the zucchini, season to taste with pepper and salt - mix well.
We transfer the filling into vegetables, place them on a baking sheet, pre-greased with oil.
Place the baking sheet in the oven for half an hour and cook at 200 degrees. Serve the finished dish hot.

With cabbage

sugar – 180-200 g
carrots – 1-2 pcs.
tomato juice – 1.5-2 l.
salt – 3-4 tbsp. spoons
vinegar 9% - 120-140 g
bell peppers – 2.5-3 kg
vegetable oil – 350-400 g
white cabbage – 2.5-3 kg.

Preparation:

Take the first ingredient - wash it and remove the seeds from the pepper.
Grind the carrots on a coarse grater.
The cabbage needs to be cut into strips.
Mix carrots with cabbage, season with salt and herbs, leave for half an hour.
After the specified time, stuff the vegetables.
The next step is to prepare the filling. Pour tomato juice, salt, oil, vinegar, sugar into a deep ladle - put the mixture on the stove, bring to a boil, boil for 20-25 minutes.
You can not only serve a hot dish, but also roll it into jars.

With chicken meat

cherry – 5-6 pcs.
salt - to taste
chicken fillet – 250-300 g
olive oil - to taste
bell peppers – 4-5 pcs.
onions – 1-2 pcs.
bay leaf – 1 pc.
celery (root) – 40-60 g
carrots – 0.5 pcs.

Preparation:

Chop carrots, onions, celery root and fry in a frying pan with hot oil.
Cut half the pepper into cubes, cut the cherry tomatoes into quarters (use a sharp knife) and add to the pan with the vegetables.
Remove the pepper core and all seeds.
Fry the chopped chicken meat in a separate frying pan, add pepper and salt.
Place the fried chicken in a frying pan with the vegetables, mix and simmer (for a minute).
Stuff the vegetables and place them on a greased baking sheet, bake until soft in a preheated oven (15 minutes).

Baked in the oven with cheese

vegetable fat or oil - for frying
parsley – ½ bunch
fresh champignons – 180-200 g
cheese (hard varieties only) – 120-150 g
onions – 1-2 pcs.
spices - to taste
chicken fillet – 2-3 pcs.
garlic – 1-2 cloves
bell peppers – 3-4 pcs.

Preparation:

Chop the mushrooms and onions and fry until fully cooked.
Pass the chicken fillet through a meat grinder, add finely chopped herbs to the minced meat.
Mix minced meat and fried vegetables.
We wash the pepper, remove the tail and seeds, fill it with filling and place it in a baking dish, sprinkle a small amount of grated cheese on top.
Bake the vegetables for half an hour in an oven preheated to 180 degrees.
Sprinkle the finished dish with fresh herbs and serve.

Stuffed bell peppers are a favorite dish of many Russians, as they are not only very tasty, but also filling. Many people are accustomed to thinking that peppers can be stuffed exclusively with meat products, but this is not true. Very tasty, and most importantly, healthy dishes can be obtained from peppers stuffed with various vegetables.

Recipe for peppers stuffed with vegetables

Ingredients	Quantity
Bell pepper -	10 pieces.
Eggplant -	2 pcs.
Medium carrots -	2 pcs.
Bulbs -	1 PC.
Tomatoes -	7 pcs.
Garlic -	2-3 cloves
Parsley -	at your look
Pepper, salt -	taste
Bay leaf -	2-3 pcs.
Sunflower oil -	at your look
Water -	0.5 l
Cooking time: 90 minutes	Calorie content per 100 grams: 120 Kcal

How to cook peppers stuffed with vegetables:

First you need to prepare the pepper itself: the stalk is removed, the seeds and veins are removed from the inside. Then you need to boil water, remove it from the heat, and then put the peeled pepper in this water for 5-10 minutes, in which case it will become soft and plastic;
eggplants need to be peeled, cut into small cubes and put them in a separate bowl;
The carrots also need to be peeled, rinsed in water, allowed to dry, and then grated on a coarse grater. After this, the carrots must be fried in a frying pan until golden brown, after which they must also be placed in a separate bowl;
the onion needs to be peeled, cut into cubes and fried in the same frying pan where the carrots were fried. After frying, remove the onion to a separate plate;
Now you need to prepare the tomatoes. Some of the tomatoes (about 3 pieces) will be used for gravy: keep in boiling water, remove the skin and grate until it becomes tomato juice with pulp. Cut the remaining fresh tomatoes into small cubes;
You also need to chop the garlic, it will be useful for gravy;
chop the parsley;
preparing the filling: first place the eggplants in a heated frying pan and simmer them for 5 minutes. Then add the diced tomatoes and simmer for another 15 minutes. As a result, all the excess liquid should evaporate, after which we add the already fried carrots and onions and simmer again for 5 minutes. Ready minced vegetables must be salted and peppered;
the pepper must be stuffed with the prepared vegetable mixture, put everything in a deep saucepan, add water, then tomato sauce, and put a few bay leaves on top;
First, the liquid in the pan should come to a boil, then the pepper should be simmered for 15 minutes over low heat, after which you should sprinkle the herbs and garlic on top, and let the dish stand for another 20 minutes.

Stuffed peppers are considered ready if a fork pierces them easily.

Stuffed with vegetables and rice

To make stuffed bell peppers more filling, you can add rice to the vegetable filling. Otherwise you will need the following products:

Approximate cooking time is 1 hour 30 minutes. The calorie content of such a dish will be about 153 kcal per 100 grams.

Cooking:

First of all, you need to boil the rice until completely cooked;
tomatoes must be peeled and grinded in a meat grinder (you can also use a blender or a regular grater);
then chop the cabbage into strips, throw it into a heated frying pan and simmer until tender;
In the same way, it is necessary to stew the carrots, previously grated on a coarse grater;
two bell peppers must be cut into thin strips and also stewed in a separate frying pan;
three ready-made vegetable ingredients need to be mixed together, add ready-made rice to them, salt and pepper to taste;
Now you need to stuff the pepper, previously cleared of seeds, with the resulting minced vegetables, place it in a pan (you need to add a little vegetable oil to the bottom of the pan), then pour it with twisted tomatoes;
Cover the pan with a lid and place in a preheated oven for 50 minutes.

This dish is perfect for people on a diet or fasting.

Bell peppers with vegetables and mushrooms

You can add mushrooms to the filling, then the dish will turn out even more satisfying. Required ingredients:

Cooking time – 1 hour 20 minutes. 100 grams of such a dish will contain about 110 kcal.

Step-by-step preparation of the dish:

first you need to prepare the filling: cut the onions and mushrooms into cubes, grate the carrots on a coarse grater;
carrots and onions must be fried in a frying pan for about 5 minutes;
then pour the mushrooms into the pan and simmer everything again for about 5 minutes, then cool the future filling;
boil rice;
chop the greens;
mix all the ingredients in a separate bowl, and the filling can be considered ready;
Now you need to prepare the peppers for the filling: they need to be peeled and kept in boiling water for several minutes;
each pepper must be stuffed with a vegetable mixture and placed in a pan;
Now you can prepare the filling: dilute the tomato paste in a liter of boiling water, then pour it into the pan with the peppers.

The dish must be cooked for at least 40 minutes.

Recipe for cooking a dish with tomato sauce in a slow cooker

It will be very convenient to cook stuffed peppers in a slow cooker in the “Baking” mode. To prepare this dish you will need the following:

This pepper will take 1 hour and 30 minutes to cook. The calorie content of the dish is 150-180 kcal per 100 g.

Recipe for stuffed peppers with vegetables in tomato sauce in a slow cooker step by step:

Peel the tomatoes and grind them to a paste with pulp; you can simply chop them finely;
pour the prepared tomato mass into a bowl with onions, add salt and simmer until thick and pour into a separate bowl;
Now you need to cook the rest of the vegetables in the multicooker: cut the onion into cubes, grate the carrots, fry all this in the multicooker bowl in the “Baking” mode (about 10 minutes), then pour in the tomato paste and simmer for another 5 minutes;
Rinse the rice well, put it in a bowl, add chopped tomatoes, herbs, ground pepper to taste, mix all the ingredients;
each pepper must be stuffed with the resulting mass, placed in a slow cooker and poured with the prepared tomato sauce;
Vegetables must be stewed in the same mode (“Baking”) for one hour.

This recipe can successfully replace the usual pepper stuffed with meat.

Peppers in the oven with cheese and vegetable filling

You can prepare delicious peppers stuffed with vegetables and adding cheese. For this dish you will need the following products:

The preparation time for this dish will take about an hour. In terms of calorie content, 100 grams of the dish will contain 255 kcal.

Cooking:

Tips for cooking peppers with vegetables:

To prevent the peppers from breaking while filling with the filling, they must first be kept in boiling water (preferably whole, and only then peeled);
if the dish contains eggplants, it is better to peel them, then the taste of the whole dish will be more delicate;
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.

Bon appetit!

The bell pepper season is in full swing, and today we will make the most delicious and healthy bell peppers stuffed with vegetables. The cored vegetable, or its halves, makes excellent molds where you can put a lot of useful things. As a result, you will get a light, low-calorie dish - an alternative for people who, for one reason or another, have decided to give up meat. Stuffed peppers can be eaten during Lent, while following a diet, and even if you allow yourself an additive, it will not affect your waistline in any way.

In the proposed selection you will find options for baking in the oven and cooking in a pan. Add mushrooms, cabbage, green beans, zucchini, tomatoes, eggplants or traditional onions and carrots. In addition to vegetables, the recipes use various seasonings, rice, and other cereals, for example, buckwheat. And for meat eaters, I still give you an excellent option for baking.

Peppers stuffed with vegetables and rice

The most common version of the dish, pepper will be not only tasty, but also satisfying.

Take:

Peppers – 8 pcs.
Tomatoes – 3 pcs. for minced meat + 3 pcs. for the sauce.
Carrots – 4 pcs.
Onion – 2 heads.
Rice - a glass.
Sugar - a small spoon.
Pepper, salt, coriander.

Step-by-step cooking recipe:

Prepare vegetables for stuffing. Cut off the top of the peppers and run the knife around in a circle, as in the photo.

Carefully remove the core with seeds and membranes. Leave the pulp from the cap, we will use it later, throw away only the stalk.

Place the preparations in a pan, pour boiling water, completely covering. After standing, it will soften and will not break during stuffing.

At the same time, let the rice groats cook until half cooked.

Grate the carrots with large shavings, chop the onion into small cubes.

Sauté the onion slices first. When the cubes become translucent, add the carrot shavings. Fry the vegetables together until beautifully golden.

It is advisable to remove the skin from tomatoes, especially if the tomatoes are thick-skinned. To do this, scald them by throwing them into boiling water for a minute and keep the peel off. Finely grate the pulp.

Add half of the grated tomatoes (3 pcs.) to the carrots and onions and simmer for 10 minutes.

Place washed rice in the pan. Mix thoroughly, add salt, sweeten, add pepper - the minced meat is ready.

Drain the infusion from the pan with peppers, do not pour it out, we will stew the dish in it. Stuff the peppers, pressing the filling tightly. Place in a saucepan.

Pour some of the infusion in which the peppers were placed into a bowl with the remaining three grated tomatoes. Salt the sauce and pour it over the semi-finished products. Simmer for 40 minutes.

Peppers stuffed with vegetables - recipe in the oven (without rice)

Original filling of potatoes and eggs. The dish will turn out to be very satisfying and tasty, since we will first bake the peppers in the oven. Suitable for dinner and lunch with the family.

Take:

Bell pepper – 3 pcs.
Eggs – 6 pcs.
Potatoes – 6 small tubers.
Onion - large head.
Garlic cloves – 3-6 pcs.
Olive oil, salt.

Routing:

Divide the pepper into halves, cut out the seed part.
Place a sheet of foil on a baking sheet and place the pieces. Drizzle with olive oil and add salt. Place in oven on middle rack. Bake the stuffing pieces for 15 minutes at 180 o C.
At the same time, finely chop the onion and garlic and place in hot oil in a frying pan. Fry a little.
Cut the peeled potato tubers into thin rings. Place in a frying pan with the onions, fry the vegetables together until lightly browned. Be sure to add salt, do not leave the stove, stir often.
Cool the potato filling slightly and fill the pepper halves.
Return the prepared foods to the oven. Bake for 20 minutes at the same temperature.
Take out the baking sheet, beat an egg into each piece, add salt, and set back for 8 minutes.

Peppers stuffed with vegetables - the most delicious recipe

Even those who do not accept second courses without meat will like this dish. It is baked in the oven according to the principles of French cuisine, under a cheese coat. Bulgur can be replaced with rice if desired.

Peppers – 6 pcs.
Tomato.
Big carrot.
Buckwheat – 50 gr. raw cereal.
Canned corn – 150 gr.
Cheese – 100 gr.
Dill, salt, hot pepper, paprika, garlic - to taste.

How to cook:

Cook the buckwheat in advance until half cooked.
Chop the carrots into small cubes. Remove the liquid part with the seeds from the tomatoes and chop the pulp in the same way as carrots.
Mix the vegetables, add cooked buckwheat, stir the mixture.
Chop the dill, open the can of corn, and drain the liquid. Place everything in a bowl with the filling. Pepper, add paprika, crushed garlic. If you like a lot of tomatoes, add a spoonful of tomato sauce or paste.
Cut the peppers in half, remove the seeds and membranes.
Place minced vegetables into the halves. Grate the cheese and place a mound on top.
Bake semi-finished products on the middle level in the oven. Cooking temperature 180 o C, first set the timer for 30-40 minutes. If you like the top golden brown, add another 20 minutes.

Peppers stuffed with vegetables and meat in a pan

If you can't live without meat, keep an excellent recipe for making peppers with hearty filling.

Required:

Peppers – 10 pcs.
Minced meat – 500 gr.
Sour cream – 150 ml.
Carrots – 3 pcs.
Tomatoes – 4 pcs.
Onion – 2 large heads.
Dill, parsley – a bunch.
Sunflower oil – 3 tablespoons.
Sugar for filling - to taste.
Water – 1.5 cups.
Salt.

How to stuff:

Gut the peppers, add salt, and set aside.
Pour oil into a frying pan and add half of the finely chopped onion. Sauté until lightly golden, then place in a bowl.
Add oil, add finely grated carrots. Salt it a little, fry it the same way until it has a nice color, then add it to the onion.
Lay out the minced meat. Fry, breaking it into smaller fractions with a spatula. If necessary, splash a little oil. After 5-7 minutes of intense frying, place in a bowl with the vegetables.
Add chopped herbs, pepper, salt, and stir the filling thoroughly.
Stuff the peppers and place them in a saucepan. Pour in the sauce and set to cook on the stove. Simmer over low heat for about 30 minutes with the lid closed.
To make the sauce, fry the second onion in a separate frying pan, add finely chopped or grated tomatoes. After boiling, simmer over low heat for 5 minutes.
Add sour cream, add water, and some herbs. Salt and sugar. Let it boil and pour into the pan.

Lenten peppers with vegetable filling - delicious recipe with peas and beans

Bell peppers – 1 kg.
Carrots – 0.5 kg.
Tomatoes – 4 pcs.
Onion – 1-2 heads.
Parsnip – 40 gr.
Green beans – 300 gr.
Pepper, salt, oil.

Preparation:

Remove the center of the peppers, fill with minced meat and place in a wide saucepan.
To make the filling, first fry the onion rings, add carrots and chopped parsnips. Cool, add green peas and finely chopped green beans (frozen can be used).
Prepare a filling sauce from chopped tomatoes, stewed with water. Don't forget to add salt and pepper.
Bake the stuffed peppers in the oven, pouring the sauce over them. Cooking time – 20-25 minutes at 180 o C.

Recipe for peppers stuffed with vegetables and mushrooms

There are a lot of options for mushroom fillings. I propose an original idea, with the addition of pine nuts. Take any mushrooms; if you don’t have forest mushrooms, champignons will perfectly replace them.

Required:

Peppers – 4 pcs. different color.
Onion - head.
Zucchini.
Mushrooms – 100 gr.
Tomatoes – 400 gr.
Tomato paste - large spoon.
Pine nuts – 40 gr.
Ground pepper, fresh basil, salt.
Sunflower oil - a large spoon.
Cheese - optional.

Cooking technology:

To make the stuffing filling, chop all the vegetable ingredients called for in the recipe. Do the cutting as desired, the main thing is that it is small.
Fry onions, zucchini, mushrooms, garlic in oil, adding in the listed order. Fry for 3-5 minutes, stirring the contents constantly.
Add finely chopped tomatoes (if you are not too lazy, remove the skins from them), tomato paste. Simmer on the lowest heat for 10-15 minutes.
Turn off the burner, add nuts, chopped basil and adjust seasonings based on your taste.
Prepare the peppers by cutting them into halves. Blanch them in boiling water for 2-3 minutes, then remove and dry.
Place the filling into the blanks and place them standing in a baking dish.
Cover the top with a sheet of foil and place in the oven preheated to 180 o C. Cooking time 20 minutes.
Then remove the foil and return to the oven for another 5-10 minutes. the dish will turn out tastier and more attractive if you sprinkle it with grated cheese crumbs and keep it in the oven until browned.

Video recipe for lean pickled peppers with vegetables and cabbage

A very tasty and elegant looking appetizer even on a festive table. Almost a win-win treat option. The recipe is dietary, low in calories, you can eat it for your own pleasure, without thinking about the extra centimeters on your waist. Bon appetit!