Recipe for stuffed peppers with vegetables and rice. Peppers stuffed with vegetables: recipes. Oven baked with cheese

Autumn is the time for dishes from the gifts of nature. Vegetables and root crops collected from the garden are part of the side dishes and salads. They can also become a full-fledged stuffed dish, as is the case with pepper. It is tasty and nutritious even without meat, in a vegetarian style.

Dish stuffed with rice and vegetables

In a simple and affordable recipe for stuffed peppers, the filling consists of rice, supplemented not with twisted meat, but with a small amount of vegetables. The dish can be cooked even in winter, subject to the availability of frozen peppers. The rest of the ingredients are easy to find in the cold. To prepare the vegetarian filling you will need:

rice - 230-250 g;
onions - 3 pcs.;
carrots - 2 pcs.;
tomato paste - 2 tbsp. l.;
vegetable oil - 3 tbsp. l.;
bay leaf - 2 pcs.

Cooking method:

Rinse the rice thoroughly and remove weed particles from it. Boil water and throw cereal into it. Boil until half cooked.
Peel and chop 2 onions. Fry in a pan.
Wash the carrots, grate them on a medium grater and treat them in the same way as with onions. But you need to fry vegetables separately from each other.
Mix rice with onions and carrots. Salt.
Start preparing the sauce. Chop the remaining onion and send to fry in a pan.
Stir the tomato paste in the water and pour over the fried onion. Throw a bay leaf into the gravy and wait for the water to boil completely. A thick mass should remain in the pan.
Get some pepper. Wash, cut off the top and seeds. Work carefully so as not to disturb the integrity of the fetus.
Stuff the peppers with the rice mixture. Leave them about 1/4 empty. This space will come in handy when the rice is cooked and finally swells.
Fill a large saucepan with stuffed peppers in a single layer. Dilute the sauce with water so that the contents in the bowl are about half closed. Taste the gravy again. You may need to add salt or sugar (if there is too much acid).
Send the pot to the oven. After boiling, reduce the heat and wait half an hour. The main criterion for readiness is the softening of the pepper walls.

Advice. Green peas or lentils will add piquancy to this recipe. Boil a small amount along with rice.

Recipe with cheese and eggplant filling

In this dish, the main ingredient for the filling is eggplant. For 8 stuffed peppers, you need 3 purple vegetables. In addition to them, prepare:

smoked cheese - 400 g;
carrots - 3 pcs. medium size;
onions - 2 pcs.;
garlic - 4 cloves;

tomato juice - 0.4 l;
vegetable oil - 2 tbsp. l.;
lavrushka - 2 leaves;
salt, spices, herbs - to taste.

Cooking order:

Wash the pepper and remove the core from it.
Cut the skin off the eggplant. Cut the vegetable into cubes.
Cut carrots and onions into cubes. You don't need to mix them yet.
Prepare the garlic.
Pour the eggplant into an oiled and heated skillet. Simmer 5 min. Put in a separate container.
Fry the onion. The ingredient is kept in a hot pan until it becomes transparent. Then a little tomato is added to it and seasoned.
Fry the carrots strictly 3 minutes.
Combine eggplant and both roasts in a separate bowl.
Grate or cut cheese into small cubes.
Start the pepper. Pack contents tightly.
Put the fruits on the bottom of a deep pan. Pour them with a mixture of tomato juice and water. Salt, pepper, throw bay leaves. After boiling, the dish should be cooked under the lid for 25-30 minutes.

Advice. Stuffed peppers become softer and more pliable after blanching. Dip the peeled and empty fruits in boiling water for 2-3 minutes.

Dish in the oven with cabbage and rice filling

The recipe for baked peppers is popular in the Kuban. The way this lean vegetarian dish is prepared completely changes its unusual taste. Vegetables are prepared separately from each other, without salt. They reveal all the juice inside the fruit during languishing in the oven.

Ingredients for 10 stuffed peppers:

cabbage - 1/2 small head;
carrots - 2 pcs.;
bell pepper for filling - 2 pcs.;
round rice - 230-250 g;
salt - 1 tbsp. l.;

black pepper - to taste;
tomato juice - 1 glass;
corn oil (or other vegetable oil) - 3 tbsp. l.

Recipe:

For this dish, boil the rice until cooked through.
Finely chop the cabbage. Simmer in oil until soft. Don't salt!
Grate the carrots on a coarse grater.
Cut the pepper for the filling into thin strips. It is convenient to do manipulations with it and with carrots simultaneously with stewing cabbage.
Mix vegetable ingredients in a separate bowl. Add rice to them. Now the mixture can be salted and peppered.
Tightly and to the top, lay the filling in the washed and peeled peppers.
Prepare a large pot. Pour some oil into it. Put in the peppers. Fill with tomato.
Salt to taste and cover.
Preheat oven to 180°C. Send a pot to languish in it. Approximate timing - 50 min.

Stuffed peppers prepared according to this recipe will literally melt on a plate. Better to serve it right away. Some housewives do not pre-boil the rice, but simply wash it and clean it. In this case, the peppers are not filled to the brim. The cereal will reach the desired condition already in the oven. The taste of the dish will be somewhat different, but interesting in its own way.

Peppers stuffed with vegetables are an excellent treat during fasting or dieting. Also, this food successfully diversifies the daily diet.

What's your favorite stuffed pepper recipe?

Stuffed Peppers: Video

Hello, dear readers of the site!

Did you know that peppers stuffed with rice and vegetables come out awesome, no worse than with minced meat? I declare to you authoritatively, because today I dined with this dish and even ordered an additive. Maybe it was influenced by the fact that the whole day the whole family went in for sports in the discipline “dig up potatoes before it started to rain”, I don’t know.

But when we arrived home, I wanted to cook delicious stuffed peppers. They made another shopping run with their last breath, and there, according to the law of meanness - figs to you, not a gram of minced meat. Nothing, the need for invention is cunning, we will do it without meat.

Cooking stuffed peppers with vegetables

We found all the ingredients for this dish at our house:

a kilogram of sweet peppers of different colors - they took with them from the garden;
2 small eggplants;
2 small onions;
one medium carrot;
two medium tomatoes;
a glass of rice;
vegetable oil for frying;
a glass of tomato sauce;
a glass of sour cream;
salt, ground black pepper, peppercorns, bay leaf

From these products we will make delicious stuffed peppers.

Carrots were peeled, washed, grated on a coarse grater.

The onions were cut into small cubes, no, they were first peeled and then cut.

My eggplants were not very fresh, so I washed them and cut off the blue skin with a knife. Then I cut them into small cubes.

Let's see what's with the rice, we need it not boiled into porridge, but in a semi-finished state, hard and crumbly. We discard it in a colander, rinse with cold water.

While water is draining from the rice, pour boiling water over the tomatoes (you need to cook it in advance) and let them stand for 1 minute. After that, we take out the tomatoes and easily remove the skin from them. Cut the tomatoes into small cubes.

In a frying pan, heat a few tablespoons of vegetable oil and fry the onion in it to brown. Add carrots to the onions, if necessary, more oil and simmer until the carrots are soft.

We put the onion and carrot in a deep bowl, where we will knead the minced meat, and again add a little oil to the pan and pour the tomatoes and eggplant.

Simmer until the eggplant is soft and the tomato juice has almost completely evaporated.

We send ready-made eggplants with tomatoes to onions and carrots. Pour rice there, add ground pepper, salt to taste, mix well.

Spoon in hand - and densely fill the prepared peppers with this stuffing.

Next, put the pepper stuffed with rice and vegetables in a thick-walled dish: a mold, a cauldron, a saucepan. I still have some minced meat left, put it between the peppers. We take a glass of homemade tomato sauce, I cooked it here, very, I tell you, a delicious thing.

Dilute the sauce with half a glass of water and pour pepper.

You can add a glass of sour cream to the sauce, or you can pour peppers on top.

Cover with a lid and put in an oven preheated to 200 degrees. After 40 minutes, an appetizing smell of pepper will go through the kitchen, let's look into the oven, if the pepper is easily pierced with a fork, we throw a few peas of black pepper and a couple of bay leaves into the sauce.

We are waiting for another long 15 minutes, and - forward, to the boarding. Sorry, didn't even have time to garnish with dill or parsley, the flavors and hunger do their thing - the pepper disappeared almost instantly.

Today's meeting with readers has come to an end. If you liked the article on how to make stuffed peppers with vegetables, tell your friends and acquaintances about it. See you soon!

You don't have to have meat in the fridge to make delicious stuffed peppers. I propose to cook a delicious pepper with the addition of vegetables. The result is no worse than the classic version.

The principle of cooking is very similar, but I will try to tell you more about the subtleties and secrets in our master class. So, want to treat your family to a delicious lunch or dinner? Then let's cook.

To prepare peppers stuffed with vegetables and rice, take these products.

First of all, prepare the sweet pepper. Take vegetables of the same size, with a dense structure. Peppers should be even. Rinse well, remove the seed box. Leave them to dry out a bit.

Now start preparing the filling. Rinse the rice thoroughly so that the water is clear. Pour water into a suitable saucepan - about two liters. Add some salt. Bring to a boil. Pour washed rice into boiling water. Stir and cook until half cooked. After turning off the heat, cover the pan with a lid and leave for 15-20 minutes. Drain the swollen rice in a colander and rinse with warm water. Leave to glass liquid.

Heat sunflower oil in a frying pan. Add chopped onion and grated carrot. Fry the vegetables until soft over low heat.

Rinse the tomatoes, dry, cut into small pieces. Add tomato paste, chopped tomatoes, chopped garlic to the fried vegetables. Stir. Fry for another 5-7 minutes and turn off.

Add half of the fried vegetables to the boiled rice. Stir, season with salt and ground black pepper.

Stuff the bell peppers with the cooked vegetable and rice stuffing. Place in a suitable cooking pot.

Add remaining vegetables on top. Salt and pepper, add bay leaf. Pour boiled water to cover the peppers. Send to fire. Bring to a boil. Preheat the oven. Send the pot of pepper to the oven until fully cooked.

Peppers stuffed with vegetables and rice are ready. We quickly pour into plates and call everyone to the table. Serve with sour cream, fresh vegetable salad.

Enjoy your meal!

Good day, dear reader! Stuffed peppers without meat are one of the most practical and at the same time delicious dishes. We can cook it baked, or we can eat it raw. In addition, it is very convenient - I cooked it, put it in bowls and you don’t worry about coming up with something like that for lunch.

And in the winter, when we really want something like that, canned stuffed peppers, this is what we need! We offer you six of the most delicious recipes with peppers.

Turkish stuffed peppers without meat

Delicious Pepper Recipe! Very juicy, satisfying and most importantly - without meat! It is possible to prepare for fasting if you replace the cheese, for example, with tofu soy cheese.

So, what do we need to prepare 4 servings of this miracle:

Bulgarian pepper - 2 pcs.;
Brown rice - 150 g;
Vegetable broth - 350 ml;
Tomato juice - 250 ml;
Tomato - 1 pc.;
Black olives - 80 g;
- 100 g;
Salt;
Black pepper;
Greens;

Now let's move on to the actual cooking:

We mix 100 ml. broth and 250 ml. tomato juice, salt. Add rice and cook until done.
Cut the tomatoes into cubes, cut the olives in half. We mix it with ready-made rice, add mozzarella, salt a little, pepper.
We take pepper, cut into halves, clean from seeds. We start the halves with the previously obtained minced meat.
Then, pour the remaining broth into a baking dish and lay out the stuffed fruits. Preheat the oven to 180 degrees and set for 30 minutes.
Voila! It remains only to sprinkle with herbs and you can serve.

Stuffed Peppers from Bulgaria

Did you know that bell pepper does not come from Bulgaria at all? In fact, Columbus brought it to Europe from America.

There are many types of peppers, but it is Bulgarian that is very useful and.

It contains an excess of vitamin C, as well as potassium, iron, magnesium and oxidants, which the liver simply needs. That's why we recommend this bell pepper recipe.

We will need:

Buckwheat - 1 glass.
Sweet pepper - 6 pcs.
Onion - 1 pc.
Carrots - 2 pcs.
Sour cream - 10% fat.
Vegetable oil;
Water;
Salt;

Getting Started:

Buckwheat must first be soaked for 6-8 hours in water.
We take the fruit and carefully cut out the core from it. Then let it cook on low heat for 5-7 minutes.
Cut the onion into small cubes, lightly fry.
We rub the carrots on a fine grater and fry with vegetable oil. We cut the greens.
Mix onions, carrots and greens with porridge, mix, salt. Stuff the peppers with the mixture.
We spread the peppers in a saucepan, fill with water and simmer for 15 - 20 minutes.
It remains only to season with sour cream and you can serve.

Preparing peppers for the winter

Stuffed peppers are a healthy and tasty dish, especially when cooked with fresh peppers from the garden. But what to do if you want such saturated peppers in winter?

We will tell you how to stock up on such peppers for the winter, preserving their vitamin benefits and allowing yourself to enjoy this healthy food in the cold.

Moreover, minced meat can be meat. We will tell you how to stock up on vegetable peppers. It remains only to get the peppers from the jar and heat them up.

Ingredients:

50 bell peppers;
500 g carrots;
200 - 300 g onions;
100 g of green celery;
2.5 kg. cabbage;
2 heads of garlic;
1 pod of hot pepper;
Parsley.

For 1 liter of marinade:

Sugar - 200 g.
Vegetable oil - 200 g.
9% - 200 ml.
Salt - 2 tablespoons with a slide;

Cooking sequence:

Mix everything for the marinade in a saucepan and bring to a boil;
We take peppers. Cut off the top, but not completely. It should look like a lid. Through it we remove the seeds and wash the peppers. Then you need to put them in a boiling marinade for 5 minutes. and then let cool.
Cooking minced meat. To do this, finely rub the cabbage. Cut the celery and parsley. Pass the garlic through the press, cut the hot pepper. Salt all this and mix thoroughly.
Grate the carrots, chop the onion and simmer in oil until soft. Then add to minced meat, mix, salt, pepper to taste.
Now stuff the peppers.
We take the dishes in which our peppers will ferment, and put them there upside down. Pour all this with marinade, in which the peppers themselves were boiled before, cover with oppression and leave for 2 days at room temperature.
Actually ready, peppers can be eaten or transferred to sterilized jars, add herbs, pour boiled marinade, sterilize for 40 minutes (3-liter jars) and can be twisted.

Peppers with feta

The original peppers cooked in the oven are distinguished by their exquisite taste, thanks to the unusual filling.

We will need:

Bulgarian pepper - 12 pcs.;
Feta (you can cheese) - 250 g;
Wheat flour (or breadcrumbs);
Chicken egg - 3 pcs.
Green olives (or olives) - 0.5 cans;
Vegetable oil.

And we prepare it like this:

Wash the peppers and place them on a baking sheet. Can be lined with paper or foil. We heat the oven and set to bake until brown (15-20 minutes at 200 degrees). It is advisable to periodically turn over so that it browns on all sides.
After roasting, put the pepper in a bag and tie it. It will steam and become softer.
In parallel with these actions, you can prepare the filling. Mix feta (or cheese) and one egg, add olives (optional). the filling should be thick enough to make it easier to bread stuffed peppers in the future.
When the peppers are warm, carefully peel the skin, but do not be too zealous so that they do not tear. We remove the stalks with seeds. Next, we prepare 2 plates with flour and beaten eggs.
Now we put the filling inside the peppers, then roll them in flour (well, or breadcrumbs), and then in the egg. We put the pan on the stove, add vegetable oil and start frying.
Fry on both sides until crispy.

That's all. Very tasty served both hot and cold.

And this masterpiece generally deserves special attention, since it does not require heat treatment and can be considered a cold snack.

Our Ingredients:

Bulgarian pepper - 2 pcs.;
Hard cheese - 150 g;
Walnuts - 100 g;
Garlic - 2 cloves;
Chicken egg - 2 pcs.;
Butter - 100 g;

Less energy and time is spent on cooking:

Put the nuts and garlic in a blender and grind.
We also chop the cheese. When it is already small enough, add butter.
Mix both masses, salt to taste.
Wash peppers, remove pits.
Hard boil eggs, let cool.
We stuff the peppers with the resulting mass, and insert the egg inside.
Sprinkle with nuts and refrigerate for at least 1 hour.
When completely cool, cut into slices and serve. You can decorate with greenery.

Stuffed peppers in tomato sauce

Cooking pepper stuffed with mushrooms, rice and lentils.

To prepare peppers, we need:

Sweet pepper - 6 pcs
Champignons - 400g
Rice - 50g
Lentils - 0.5 cup dry (soak overnight - you get a glass)
Onion - 1 pc.
Carrot - 1 piece
Tomatoes - 5-6 pcs
Cream 10% - 200g
Water - about 1 l
Salt, sugar, spices to taste, oil for frying

How to Peel a Pepper

If the Bulgarian pepper is subjected to heat treatment, the peel begins to separate from it, it is tough and does not look very aesthetically pleasing. Therefore, in some cases, it makes sense to clean it. In this video, three simple ways for all occasions, how to peel bell peppers.

These are our mouth-watering peppers for every taste. Do not forget that such dishes can be made not in a frying pan or oven, but they turn out great in a slow cooker, and even a double boiler.

Also, stuffed peppers are an excellent dish for ladies who watch their figure, because its calorie content is not very high.

We wish you a pleasant appetite and look forward to seeing you soon on our website! Goodbye, dear reader!

Surely every housewife knows how to cook peppers stuffed with meat and rice. This is a very common and loved by many recipe. However, peppers stuffed with vegetables are no less tasty. This dish is easy to digest, rich in vitamins, has an exquisite taste, in short, combines all the best advantages of vegetable dishes. Yes, one more important detail - such peppers are prepared from the cheapest, widespread vegetables. No exotic! Everything is simple, practical and incredibly useful! I suggest you check it out for yourself.

Ingredients:

(4-5 servings)

1 kg. sweet bell pepper
300 gr. carrots
250 gr. white cabbage
1 large onion
1 celery root
600 ml. grated tomatoes (or tomato juice with pulp)
1 bunch of parsley
5-6 garlic cloves
vegetable oil
salt, sugar and pepper to taste
1 st. l. suneli hops (or other spices you like)

We begin the preparation of peppers stuffed with vegetables, of course, with the preparation of bell peppers. To do this, we need medium-sized peppers and, if possible, different colors, so the dish will look much more beautiful and festive.
We wash the pepper, let the water drain, and then cut them in the upper wide part under the stalk. We do not make an incision to the end, but so that we get a lid that can be slightly opened.

Carefully opening the lid, we clean the core of the pepper and the seeds. If the lid is still broken, do not despair, at the last stage of cooking, when we send our stuffed peppers to the oven, the lid can be put back in place.
Put the washed and peeled peppers in a saucepan with salted boiling water and boil for 1-2 minutes. It is very important not to digest them, so do not be distracted and carefully watch the time.

We recline the blanched pepper in a colander, and then let it cool to room temperature.
While the bell pepper is cooling, let's start preparing the filling and tomato sauce. We start preparing the filling with onions. We clean it, cut it (it can be fine, or it can be feathers) and fry until light golden brown in vegetable oil.
We clean the carrots and celery root, wash, cut into strips or three on a coarse grater. After that, we send the roots to the pan to the onion.

It's cabbage time. I also wash it, cut it into small strips and also send it to stew with onions and roots.

For juiciness, add about 100 ml of tomato puree to the filling.

Finely chopped garlic (2 cloves), salt, pepper and other favorite spices are sent to the pan with the filling last. Personally, I most often use suneli hops. This is a complex seasoning that contains a set of the most appetizing tastes and aromas. In the filling for stuffed peppers, I usually put one teaspoon of suneli hops.

Simmer the stuffing until tender (this will take 7-10 minutes), then remove the pan from the heat, add finely chopped parsley and let this colorful, fragrant and fragrant mixture cool down a bit.

Now it's the turn of the tomato sauce for pouring. It is prepared very simply: the remaining tomato puree (500 ml.) Is laid out in a small frying pan or stewpan; 3-4 finely chopped, grated or crushed garlic cloves are added; spices (for example, all the same suneli hops), salt and sugar to taste. All this should be mixed and allowed to boil for 5-7 minutes. The sauce should be spicy and savory so that it enriches the taste of stewed vegetables with its taste.

When all the main components are ready, we proceed directly to stuffing the peppers. Spoon vegetable filling into each pepper. Fill it completely and close the lid. Here, just, the very moment comes when you can correct the previously made oversight and hoist the broken off lid in its proper place.

Peppers stuffed with vegetables are laid out in a baking dish and poured with tomato sauce.

We place the form in the oven and bake the pepper at a temperature of 180ºС. Since almost all the ingredients are already in a ready or semi-finished state, it is not necessary to bake stuffed bell peppers for a long time. One has only to wait for the moment when the tomato sauce boils. Immediately after that, our very tasty and beautiful peppers stuffed with stewed vegetables can be taken out and served.

Such a pepper stuffed with vegetables can serve as a separate dish or become a luxurious side dish for meat. The choice is yours! By the way, a great dish during Lent.