Peppers stuffed with raw rice. Peppers stuffed with meat and rice: cooking recipes

Today I propose to cook delicious stuffed peppers. Perhaps everyone loves him? Especially now, when it's summer, and for many, pepper has grown in garden beds. But, as you know, from this, the dish turns out to be more tasty. Moreover, the summer is hot this year. And the pepper ripens right on the bush. It is a pleasure to eat just like that. And if you also cook deliciously, then you can even get double pleasure!

Although now good pepper is sold in stores and on the market, it is brought from Central Asia. It is juicy, meaty and very tasty. Choose this if you want to cook a delicious healthy dish.

It is difficult to come up with something, and somehow surprise with cooking when you are preparing such a well-known dish. But today is a special day! I cook stuffed peppers not only for my family, but also for you! And for the guests always want to cook something special. So I will try my best. Firstly, I will describe everything in great detail, secondly, there will be photographs, and thirdly, I will add some ingredients that will make this dish not quite ordinary, but no less tasty!

You are ready? I'm ready too. Then let's start cooking. The first thing to do is stock up on a good mood. After all, we remember that a good mood is the key to preparing any delicious dish. And this is exactly what we will cook today with you.

Peppers stuffed with meat and rice with vegetables and apples

Since we are preparing this dish in the summer, and it is 30 degrees outside, I will not cook it very fatty. We will use lean veal, and we will not use oil at all.

Well, for lovers of stuffed peppers more satisfying, below I will give the same recipe with an addition.

We will need:

• minced veal - 300 gr
• onion - 2 pcs (medium)
• Bulgarian pepper 800-900 gr
• tomatoes - 4 pcs
• carrots - 1 pc.
• apples - 3-4 pieces (medium-sized garden, sweet and sour)
• garlic - 2-3 cloves
• rice - 150 gr
• egg - 1 pc.
• basil, parsley, tarragon, mint - a small bunch
• spices - paprika, zira, coriander, thyme, turmeric - 0.5-1 tbsp. a spoon
• salt - 1 tbsp. a spoon
• ground black pepper 1 teaspoon
• red capsicum - to taste
• bay leaf - 1 pc.

Cooking:

1. Stuffed peppers can be prepared from any minced meat. Both beef and mixed pork + beef, minced lamb will do. I'm cooking minced veal today.

I bought lean veal, twisted it through a meat grinder. And from this stuffing I will prepare the stuffing for pepper.

If you want your dish to be fatter, then use mixed minced meat, or add a little fat to the same veal or ground beef.

2. Onions in a meat grinder do not need to be twisted. We just cut it into small cubes. Less is better. If you twist the onion, then the minced meat will become liquid, in addition, the meat will darken from interaction with it.

And if the onion is finely chopped, then the minced meat will be beautiful, good in consistency, and of course tasty. In addition, during the cooking process, he will give all his juice into the meat, and he will become translucent and almost invisible. And importantly, the filling in the finished pepper will not turn out to be a lump. Our filling will be crumbly.

3. Combine minced meat with onions, add chopped parsley, take 5-6 sprigs of it.

4. I use steamed rice. Such rice will also allow you to get a quality filling without lumps, and not stuck together. We wash the rice, and add to the onion and minced meat.

5. Salt and pepper, I put 0.5 tbsp. tablespoons of salt and 0.5 teaspoons of pepper. And add spices. We mix them in advance, and put 1 teaspoon. Or just add a pinch of different spices.

6. Drive in one egg.

7. Now you need to thoroughly mix the minced meat with the rest of the ingredients until smooth. When mixed, cover with a lid and let stand so that the meat and onions release their juice. It will be enough for the filling to stand while we prepare the other ingredients.

8. Cooking pepper. Cut off the stem and clean the inside of the seeds. All of my peppers are different. One more, the other less. Of course, it is better to choose them in the same size so that they cook evenly.

My peppers are all different sizes from the fact that such a variegated crop grew in my beds. I harvested and froze it for the winter, but the non-standard remained. So I cook with what I have. But I'm sure. that this does not prevent me from preparing what I have in mind.

9. Peel the carrots and cut into slices.

10. We make a cross-shaped incision on the tomatoes and pour boiling water over them to then remove the skin. I have my own tomatoes too. It's nice when you cook from what you have grown yourself.

When the tomatoes lie in boiling water for 3-4 minutes, easily remove the skin from them, and cut them quite large. I cut into 4 pieces.

11. And I also decided to use apples for cooking. Remember, we cooked and added green apples to it. How delicious it turned out! So, add them to stuffed peppers. An extra flavor note in the collection of our ingredients will not hurt us.

And this note will be sweet and sour. Apples are also their own, from the tree. They are not large, but very crumbly and tasty. We add them 3-4 pieces, just to slightly add sourness. If you add a lot, then they can kill the taste of pepper and the broth will also turn out to be too sour. Therefore, do not overdo it, the principle here is that it is better not to report than to shift.

I note that apples are purely my supplement. Therefore, if in doubt, or do not want to experiment, you can simply skip this paragraph.

12. Now that everything is ready, we return to the filling. Stir it again and fill it with pepper. You need to fill it tightly, but not too zealously. So that during cooking the filling has room to increase.

13. Distribute all the filling evenly so that there is enough for all peppers. I had just enough, no more, no less. How much I cook, but I always rejoice when the filling did not remain superfluous, and it was enough for everything.

14. Put the peppers in a heat-resistant dish. I cook pepper in a cauldron. In it, as well as in heat-resistant dishes, heat is distributed evenly, and the dish is more stewed than cooked. And this is very good for cooking stuffed peppers. In this case, the dish warms up evenly, and, as it were, is cooked from the inside.

15. Put carrots, tomatoes and apples in random order on top of the pepper. Coarsely chop the garlic and add it to the pot.

16. We heat the kettle in advance, and pour boiling water over the peppers. There are two options here, depending on how you like to eat stuffed peppers.

Some prefer to eat it with broth. In this case, add water so that all the peppers are under water. This will be approximately 1.5 - 1.8 liters, depending on the shape of the dishes in which you will cook.

If you like to eat pepper without liquid, then pour 1-1.2 liters of water. They will not be completely covered. And part of the pepper will be cooked in water, and part will be steamed. But heat-resistant dishes can easily cope with this, as well as my cauldron.

17. In both cases, allow the broth to boil. Then salt to taste. Top with a good bunch of herbs including basil, parsley, tarragon, and mint. You don't need to cut it. After the dish is cooked, we will remove the greens. By that time, she will already give everything healthy and tasty to the broth, and will no longer be needed.

Add another teaspoon of spice mix. Or a pinch of the ones you love. I add the same ones that I added to the stuffing for peppers. And also a piece of red hot pepper. Pepper comes in varying degrees of bitterness, so be careful with it. It must be added, at least a very small piece, we need it for taste and aroma.

18. When the broth boils again, reduce the heat to a state that it only gurgles slightly. Close the bowl tightly with a lid and leave for 30 minutes. It is not recommended to open the lid during this time.

19. After 30 minutes, open the lid, add a pinch of ground black pepper and bay leaf. Cover again and cook for another 10 minutes.

20. After that, without opening the lid, turn off the heat and leave the dish for 15 minutes to rest. This stage is as important as cooking. During this time, the dish rests and exchanges juices better. After rest, the taste becomes more intense, full.

21. When the dish rests, open the lid and remove all the greens.

22. Serve the dish by placing peppers and vegetables on a large common dish.

And you can serve it in portions.

If you prepared a dish with broth, then serve it in a deep soup bowl. Or Put the pepper on a flat plate, and serve the broth in a bowl, or a special bowl.

22. You can put chopped greens and mayonnaise on the table. Those who wish can use them. If cooked without apples, then you can eat with sour cream. And if with apples, then it is better to refuse sour cream. Otherwise, it will turn out bust with a sour taste.

As you can see in the photo, stuffed peppers with vegetables and apples turned out to be quite aesthetic. The dish is appetizing, which is very good! They have not yet begun to eat, but the gastric juice for digestion has already begun to be produced.

Such a dish can be served on the table not only with your family, but also prepared for the arrival of guests. I think guests will appreciate it. And it will be fair, because our pepper turned out to be very tasty.

All known tastes are present - sweet from carrots, and sour from apples and tomatoes, and bitter from a mixture of peppers, and salty, and spicy from spices. The filling in the peppers turned out to be crumbly, the steamed rice did not stick together, which is good. After all, this is the rice we use for cooking.

And as we wanted, the dish turned out to be not at all greasy, there are practically no fatty circles in the broth. For such heat, which stands in the yard, just what you need.

But still, we don't get hot weather every day. In addition, stuffed peppers can be cooked in the winter. That's why I froze it. Therefore, I will tell you how you can cook this dish in a not so lean version.

Peppers stuffed with meat and rice on a vegetable pillow

We will need:

• the ingredients are all the same. Only minced meat is better to use mixed 50% minced pork + 50% beef.
• instead of 1 piece, cook 2 carrots, and onions instead of 2-3 pieces.
• vegetable oil - 3 tbsp. spoons

Cooking:

1. Onion cut into small cubes. We cut one onion separately.

2. Grate one small carrot, cut the second larger one into circles.

3. Scald the tomatoes, remove the skin. We cut two tomatoes into 4 parts, and cut two into cubes.

4. We prepare the filling in the same way as we prepared it in the first recipe. Fill it with peppers.

5. We do roasting. Fry the onion in oil until golden brown, add 1/3 of a glass of hot water, evaporate the water until the onion is transparent.

6. Add grated carrots. Fry with onions for 5 minutes.

7. We spread the tomatoes, diced. Fry everything together for another 5 minutes.

8. Stuff the pepper.

9. Put stuffed peppers, coarsely chopped carrots and tomatoes on the prepared roast. Add apples if desired. Do not forget about garlic, spices, herbs, salt.

The taste of such stuffed peppers is completely different. In fact, it can be considered a completely different dish. It is also very tasty, besides it is also satisfying and nutritious.

Therefore, choose which of these two recipes you will like more. Or you can do an experiment. And first cook according to one recipe, and then another. This will make it easier to choose later.

In any case, I really want you to always get only delicious dishes. And I sincerely wish that for all of you. Cook, feed your loved ones, and may you always be delicious!

Enjoy your meal!

Stuffed pepper is a dish that harmoniously combines vegetables, cereals and meat.

It has a pleasant, fresh taste, but at the same time satisfying and nutritious.

Despite the multicomponent composition, it is prepared very simply.

Will we please the household with a pepper?

Peppers stuffed with meat and rice - general cooking principles

For stuffing, peppers of an even shape, without damage, of a small size are selected. The fruits are washed, the stalk is cut out and the internal contents are removed. The pepper is rinsed with water inside from the remnants of the seeds.

For the filling, the meat is finely chopped or chopped in a meat grinder. Rice is boiled until tender or semi-cooked. Onions, garlic, carrots, spices and other ingredients specified in the recipe are added to the minced meat.

Peppers are stuffed tightly with stuffing, placed in a saucepan, poured with sauce and boiled until tender. Sometimes they are cooked in the oven. Filling can be prepared from different ingredients, but sauces based on tomato or dairy products are most often used.

Recipe 1: Peppers Stuffed with Meat and Rice in Tomato Sauce

This recipe is considered a classic, and many housewives cook peppers stuffed with meat and rice, just like that.

Ingredients

10-12 peppers;

500 grams of minced meat;

5 tablespoons of dry rice;

2 cloves of garlic;

2 onions;

4 tomatoes;

Various spices;

1 carrot;

A little oil.

Cooking

1. One onion and garlic cloves need to be chopped, mixed with minced meat.

2. Boil rice in water, drain the liquid and also send it to minced meat. Salt, season with spices.

3. Cut the second onion into cubes and fry with grated carrots.

4. Remove the skin from the tomatoes, cut them into cubes and send them to the vegetables, fry for a minute, no longer needed.

5. Put the fried vegetables on the bottom of the pan.

6. We free the peppers from the cores and stuff them with minced meat. Put in a bowl with vegetables cut side up.

7. Fill with boiling water so that the liquid reaches the top with pepper.

8. Salt, pepper, add any seasonings and set to cook for 40 minutes. Sprinkle with herbs when serving.

Recipe 2: Peppers Stuffed with Meat and Rice in Sour Cream Sauce

For this dish, it is desirable to use good, fat sour cream. You can take the village. We use any meat, preferably with fat.

Ingredients

400 grams of meat;

120 grams of rice;

2 onions;

1 carrot;

A little oil;

350 grams of sour cream;

12 peppers.

Cooking

1. Twist the meat into minced meat.

2. Boil the rice almost until cooked, cool and send to the meat.

3. Fry chopped onion heads in a pan, add grated carrots. We do not brown strongly.

4. We combine roasting with minced meat, season with spices, mix.

5. We start the peppers freed from the insides and washed.

6. Put in a saucepan or saucepan.

7. Dilute sour cream with 700 grams of water, salt, pepper and pour peppers.

8. Cover and simmer over low heat until tender. If the pods are small, then 35 minutes is enough. For large peppers, it may take 50-60 minutes.

Recipe 3: Peppers Stuffed with Meat and Rice in Garlic Cream Sauce

A variant of delicious stuffed peppers with rice and meat, which is poured with a delicate cream-based sauce. The fat content of the product does not really matter.

Ingredients

10 peppers;

250 grams of cream;

350 grams of meat;

150 grams of rice;

2 onions;

5 cloves of garlic;

1 spoon of flour.

Cooking

1. We twist the meat with onions and one clove of garlic. Add boiled rice, salt, stir. You can add dried garlic, it goes well with creamy filling.

2. We fill the devastated peppers and put them tightly in a saucepan. We select the appropriate size.

3. In a dry frying pan, fry the flour until golden brown and immediately add the cream, mix vigorously. Then pour in 500 grams of water, salt the sauce, bring to a boil and pour into peppers.

4. Cover and simmer for 25 minutes.

5. Add the remaining cloves of garlic, pre-grind. Cover and simmer until fully cooked.

Recipe 4: Peppers Stuffed with Meat and Rice with Mushrooms

The recipe is not only delicious, but also very fragrant pepper stuffed with meat and rice. Filling is prepared on the basis of sour cream with a small amount of mushrooms that make the dish special. We use regular mushrooms.

Ingredients

Small pepper;

Half a kilo of meat;

A little oil;

70 grams of rice;

150 grams of champignons;

onion head;

dill greens;

Laurel leaf, peppercorns;

One carrot;

150 grams of sour cream.

Cooking

1. We twist the washed meat with an onion head.

2. Boil rice, preferably long. Add to stuffing.

3. Stir the minced meat and fill the pre-empty, thoroughly washed peppers.

4. Shred the mushrooms with plates, fry in a pan for a minute.

5. We rub the carrots, send them to the mushrooms and fry for another three minutes, lightly brown.

6. Put sour cream in the pan, add 400 ml of water, heat the sauce and salt. You can add pieces of pepper cut when removing the insides.

7. Pour the prepared peppers with sauce and simmer for 40 minutes. At the end, sprinkle with herbs, throw laurel, peppercorns. Then turn off the stove and let the fragrant dish brew.

Recipe 5: Peppers Stuffed with Meat and Rice in Spicy Sauce

Another version of pepper with tomato filling, which has a bright and rich taste. Minced meat is prepared standard, the proportions of rice and meat are at our discretion. The amount of pouring is designed for 10-12 medium-sized peppercorns.

Ingredients

400 grams of tomatoes;

2 red sweet peppers;

1 sharp pod;

4 cloves of garlic;

2 onions;

1 spoon of flour;

4 tablespoons of oil;

Cooking

1. Boil water. On the tomatoes we make a cruciform incision and lower the fruits into boiling water for not 20 seconds. Remove and fill with cold tap water. With a light movement, remove the skin and chop. You can combine or just cut.

2. In a frying pan, fry the onion until transparent. As soon as the moisture is melted and the pieces begin to fry, add the flour. Stir vigorously so that no lumps form.

3. Add chopped tomatoes, bring the filling to a boil.

4. Put finely chopped pods of sweet and hot peppers, boil together.

5. Add chopped garlic, pour a glass of boiling water, salt and the sauce is ready!

6. Pour stuffed peppers and simmer for about 40 minutes.

Recipe 6: Peppers Stuffed with Meat and Festive Rice

A wonderful way to cook peppers stuffed with meat and rice in the oven. You will also need cheese, it is better to use hard. We take the number of products “by eye”, since the size of peppercorns is different for everyone. But it is better to take rounded and fleshy pods, which, when cut, form “boats”.

Ingredients

Chopped meat;

boiled rice;

Tomatoes;

Any spices.

Cooking

1. Fry the onion in a pan, add minced meat and cook for 5 minutes, no longer needed.

2. Mix boiled rice with minced meat, fill the filling with spices, chopped herbs.

3. We wash the peppers, cut them in half lengthwise, remove the seeds and the rest of the insides, but the stalk can be left.

4. Cut the tomato into circles, just rub the cheese.

5. We fill the halves of the peppers with the prepared filling, put the tomato slices on top, cover with cheese.

6. Transfer to a greased baking sheet, bake in the oven for about 20 minutes.

Recipe 7: Peppers stuffed with meat and rice in the sleeve

Another way to cook stuffed peppers in the oven, for which you need a roasting sleeve. And also a small form in which it will be possible to tightly put peppers. Convenient, simple and a minimum of soiled dishes.

Ingredients

0.6 kg of meat;

0.1 kg of rice;

10 peppers;

1-2 heads of onion;

A little nutmeg;

150 grams of thick sour cream;

2 cloves of garlic.

Cooking

1. Twist the onion with meat, send it to a bowl.

2. Boil the rice, drain the water and send it to the minced meat.

4. Fill the empty peppers with the cooked mass.

5. Cut off a piece of the sleeve of the size we need. We put it in the form and put the peppers.

6. Mix sour cream with chopped garlic. You can add some dried herbs.

7. Lubricate all the peppers with sauce and send them to the oven for 35-40 minutes. We bake at 190 degrees. If you wish, then at the end you can cut the film and sprinkle the dish with grated cheese.

Peppers Stuffed with Meat and Rice - Tips and Tricks

Want to make your meal healthier? It is not necessary to use white rice, take unpeeled, brown. It is much more useful and at the same time does not harm the figure so much.

Pepper trimmings left during stuffing preparation should not be thrown away. They can be chopped and added to the sauce. But if the filling is prepared without additional vegetables (creamy, for example), then you can chop and add to the minced meat itself.

Sour cream and creamy sauces will be more beautiful if you add a spoonful of tomato paste or ketchup to them. You can pour a little turmeric, dried paprika.

Rice itself is dry, so you need to use fatty meat for minced meat, otherwise the dish will turn out tasteless. If the meat is lean, then you can add butter, fatty sour cream to the filling.

Green pepper has a slight bitterness, which is especially noticeable in the finished dish. Therefore, it is better to use ripe vegetables for stuffing.

Did she have enough pepper? You can stuff the tomatoes, choosing the insides from them. Or wrap minced meat in cabbage, grape leaves. Or you can just roll up the meatballs and freeze.

Below we will look at several recipes for stuffed peppers with different ingredients and different cooking methods. There is nothing particularly complicated in these recipes. So read carefully, watch and prepare. You will succeed.

Menu:

1. Peppers stuffed with meat and rice recipe with photo

Ingredients:

• Medium sweet pepper - 8-10 pcs.
• Medium carrot - 2 pcs.
• Large onion - 3-4 pcs.
• Meat beef and pork - about 1.2 kg. Total
• Rice - 2 tbsp
• Black peppercorns (for grinding in a mortar) - 20-25 pcs. taste
• Medium tomato - 1 pc.
• Medium hot pepper - 1 pc. (taste)
• Garlic - 5 cloves
• Vegetable oil for frying
• Dill and parsley

Cooking:

1. Cut out the stalk from the peppers and remove the seeds with veins. We will remove the remnants of the seeds with water when we wash the peppers.

2. Cut the carrots into medium cubes.

3. We cut a couple of onions coarsely, for a meat grinder, and cut one onion into medium cubes.

4. We have two types of meat - beef and pork. We cut it into large pieces for a meat grinder. We make stuffing. We don't need that much stuffing. We use as much as we need, and freeze the rest of the minced meat.

5. Why didn’t I write the exact amount of minced meat, because it depends on many factors, what kind of peppers you have, how much you will add other ingredients to minced meat. For example, I don't really like rice, so we put a little of it.

6. So, we have prepared minced meat, immediately mix it well. And we separate the part we do not need into another dish. We put it in the freezer. (Separate by eye. We left about 400 grams.)

If you can’t decide, fill one pepper and count how many tablespoons of minced meat it includes. Please note that there will be more rice. Then everything is simple, multiply the number of spoons by the number of peppers and set aside the resulting number of spoons for peppers. We freeze the rest.

7. In the meantime, put the rice to boil. Pour a couple of tablespoons of rice into boiling water and cook for 7 minutes.

We prepare completely minced meat

8. Pass the prepared onion through a meat grinder and add to the remaining minced meat. We mix.

9. Salt, add rice, after draining water from it. Pour the peppercorns into a mortar and grind with a pestle. Who does not have a mortar, you can cover with something on top and finely crush with a hammer.

Why are we doing this. Such pepper gives a stronger flavor and everything turns out tastier. I even prefer to pepper soup either from a mill, or crush peas in a mortar. Try it. You will immediately feel the difference. We mix everything well.

10. Pour vegetable oil into the cauldron, heat it up and send the onion there, which we cut into cubes. You can also fry in a deep frying pan, whichever is more convenient for you and what someone has.

11. As soon as the onion has become transparent, we send chopped carrots to it. At this time, finely chop the hot pepper and garlic. Be careful! Pepper can be very hot. Add to your liking. We send hot peppers to onions and carrots.

12. The tomato was placed in a deep cup and poured with boiling water for a couple of minutes. After that, we easily peel the skin, cut it into pieces and send it to the frying to other vegetables. Salt, mix.

We start peppers

13. After all the peppers have been stuffed, put them in a cauldron for frying while standing, minced meat up and pour boiling water over them just below the upper edge of the peppers.

14. We continue to extinguish. Close the lid and lower the heat to low. It is necessary that the peppers stand, languish. Let them stand for 35 minutes. If you have large peppers, hold a little more.

15. The allotted time has passed, open the lid, add chopped garlic, as well as chopped dill and parsley. Add whatever you like. We added everything in moderation.

16. We try for salt, close and let stand for another 5 minutes on low heat. We turn off the fire. Let's brew for 20 minutes.

OK it's all over Now. Our stuffed peppers are ready to serve.

Serve adding sour cream and herbs, if it is not enough for someone.

Enjoy your meal!

1. Oven Stuffed Pepper Recipe

Ingredients:

• Bulgarian pepper - 5-6 pcs.
• Minced meat - 400 g.
• Boiled rice - 5 tbsp.
• Bulb onion - 1 pc.
• Salt pepper

Sauce:

• Onion - 1 pc.
• Carrot - 1 pc.
• Tomato - 1-2 pcs.
• Sour cream - 2-3 tablespoons
• Water - 1 glass
• Salt pepper

Cooking:

1. For beauty, we take red pepper. All vegetables are washed. What is necessary - we clean.

2. Cut the peppers lengthwise, in half and clean from seeds and veins. The stalk and tails can be left. We need half boats.

3. Cut one onion head into cubes. We rub the carrots on a medium or large grater. We send the onion to the pan with heated vegetable oil. As soon as the onion becomes transparent, add the grated carrots to it.

4. When the carrots become soft, after about 5-7 minutes, we send the diced tomatoes to them.

5. In the meantime, prepare the filling. Add 5 tablespoons of cooked rice to the minced meat. Rice is cooked in boiling water for 7 minutes. We rub the onion on a fine grater and add to the minced meat. Salt, pepper and mix well.

6. Vegetables are fried. Add a couple of tablespoons of sour cream to them. Add some water and salt. Mix everything and let it simmer.

7. Put foil on the bottom of a baking sheet, grease it with vegetable oil and pour some juice from our frying. Add half a glass of water.

8. Fill the boats (halves) of pepper with minced meat. If your minced meat is too thick, you can dilute it with water, preferably milk, and even better cream. Peppers will be softer and more tender.

9. So we stuff all the peppers and put them on a baking sheet. We spread the frying on each half and pour the juice from under it. Pour half a glass of water into the pan where the frying was, rinse the pan and pour this water into the peppers.

9. It turns out that the peppers are half filled with sauce. We send them to the oven for 40-45 minutes.

10. Peppers stood with us for 45 minutes. We try with a knife, if the peppers are soft, they are completely ready.

11. Let's stand for 10-15 minutes to cool a little and infuse. They turned out juicy and soft.

Can be divided into bowls and served.

Sour cream and herbs can be served with stuffed peppers.

Enjoy your meal!

1. 1. Video - Peppers Stuffed with Cabbage for the Winter

   2. Video - Pickled bell peppers stuffed with carrots and cabbage

Enjoy your meal!

How to properly and tasty cook f fried peppers with minced meat and rice. Peppers stuffed with meat - general principles and methods of preparation.

All kinds of minced meat dishes have long taken one of the leading places in the menu of modern housewives. Most often, cutlets, zrazy, casseroles are prepared from minced meat, it is also used as a filling for savory pies, pancakes and everyone's favorite whites and pasties.
By itself, minced meat can be made from absolutely any type of meat: pork, beef, lamb, turkey, chicken.

• On the shelves of modern stores, minced meat from any one type of meat is rarely found, more often it is mixed, for example, from beef and pork. Many hostesses are distrustful of purchased minced meat, and therefore make it on their own at home. Of course, such minced meat always turns out tastier, in addition, you will be one hundred percent sure of its quality and freshness.
• But, minced meat does not have to be meat at all. Many vegetarians prefer to make minced meat from vegetables, cereals, mushrooms or eggs. But lovers of fish, for sure, will like minced fish and meatballs from it.
• As mentioned above, you can cook independent dishes from meat or any other minced meat, for example, meatballs, or you can stuff something with it, that is, use it as a filling. Most often, tomatoes, eggplants, potatoes, champignons and, of course, bell peppers are stuffed.
• "Stuffed peppers with minced meat and rice" This recipe has long been loved by many of us and is always a welcome guest on the table. Cooking this dish is not at all difficult, but it always turns out to be hearty, tasty and elegant. The vast majority of existing recipes use minced meat and rice as fillings for peppers. But, after all, sometimes you should deviate from the rules and try to experiment. You can stuff peppers, for example, with mushrooms, vegetables or buckwheat. Surely, such experiments will appeal to your household and diversify the usual menu.
• Unfortunately, we do not have the opportunity to have fresh Bulgarian pepper on hand all year round, and we are forced to enjoy dishes from this vegetable only a few months a year. But, there is a worthy way out of this situation. Many women have long adapted to store pepper in advance and freeze it until better times. All you need for this is a little free time and free space in the freezer.
• Before freezing, the Bulgarian pepper is thoroughly washed, the wide tip is carefully cut off along with the stalk and the seeds are cleaned. Then one pepper is inserted into another, thus, a pyramid is assembled, which is placed in the freezer and safely stored there until you want to treat yourself and your loved ones to delicious stuffed peppers.

Stuffed peppers - food preparation

• Bulgarian pepper does not require any special preparation before cooking. Here the most important role is played by his right choice. Not all peppers can be stuffed well. It must be large, smooth and without any damage. After the correct pepper is selected and purchased, it must be thoroughly washed under running water, cut off the stem and remove the seeds. After that, the pepper is rinsed again and dried.
• As for the ingredients from which you will cook the minced meat itself, this is only your own business. Focus primarily on your taste preferences. Minced meat can be bought at the store or made at home.
• Cereals must first be boiled until half cooked. And minced vegetables do not require any heat treatment in advance - vegetables are simply washed, peeled, and finely chopped and mixed.
• Very often, when stuffing peppers, various gravies and sauces are used, in which it slowly languishes. Most often, sour cream and tomato sauces are used for this, but plain water can also be dispensed with.

Peppers stuffed with meat - preparing dishes

In principle, in order to cook stuffed peppers, any deep saucepan will do. The duckling will perfectly cope with this task. If you will simmer the peppers in the oven, then, of course, the dishes should be appropriate, for example, a deep heat-resistant baking dish or a glass saucepan. The most priority here will be thick-walled dishes.

Stuffed peppers with minced meat and rice - the best recipes

Recipe number 1. Stuffed Peppers in Tomato Juice
In general, this recipe is quite traditional, familiar and familiar to many housewives.

But, nevertheless, a drop of originality and piquancy is present in it. And the unusual thing about this dish is that the pepper will be stewed not in water, but in tomato juice.
To prepare stuffed peppers in tomato juice, you will need the following ingredients:

• 2. Minced meat - 500 grams.
• 3. Onion - 1 head.
• 4. Rice - 100 grams.
• 5. Tomato juice - 1 liter.
• 6. Chicken egg - 1 piece.
• 7. Salt, ground black pepper, spices and seasonings to taste.

Cooking instructions:
1. First of all, you need to prepare the pepper. You will need to carefully cut the stem, clean the seeds, wash it well and dry it on a towel.
2. Rice is washed under running water, sorted. Then we shift it into a saucepan, fill it with water in a ratio of 1: 2, salt and cook until half cooked. You can use plain white rice, or you can try this dish with brown rice as an experiment.
3 . We clean the onion from the husk, rinse under the tap, finely chop. Peel the carrots, wash thoroughly and chop on a coarse grater.
4. If you are using frozen minced meat, it will need to be thawed first. You should not use a microwave oven for this, in it the minced meat will not only be defrosted, but it will also begin to cook, but we don’t need this at all. Minced meat can be from any type of meat or mixed.
5. Mix thawed minced meat in a deep bowl with cooked rice, add chopped onions and carrots there, mix everything well until smooth. Then we break one chicken egg, add salt, ground black pepper, your favorite spices and seasonings and mix everything together again, preferably with your hands, but you can also use a spoon.
6. We stuff our peppers with the minced meat and carefully put them in the goose. Then pour the tomato juice into a saucepan, salt, pepper and pour over the stuffed pepper. If you don’t have tomato juice on hand, you can easily replace it with tomato paste diluted with water to the desired consistency.
7. We put the goose on the fire and wait until it boils. After that, reduce the heat to a minimum and simmer the pepper for forty minutes.
That's all! Stuffed peppers in tomato juice are ready to serve. The dish turns out to be very satisfying and fragrant, and the pepper itself is incredibly tender, soft and juicy. Be sure to please your household with such stuffed peppers and be sure that no one will remain indifferent.
In general, this dish is considered independent, but you can also serve it with a side dish, for example, mashed potatoes. Enjoy your meal!

Recipe number 2. Peppers stuffed with meat and buckwheat

Usually we are used to stuffing peppers with minced meat and rice, but for some reason the rest of the cereals remained underestimated.

We bring to your attention a very original, but at the same time simple recipe for stuffed peppers, where minced meat and buckwheat will be used as a filling. As a result, you will get not only tasty and satisfying, but also beautiful, and, importantly, a very healthy dish that is perfect for dinner with the family.

To prepare peppers stuffed with meat and buckwheat, you will need the following ingredients:

• 1. Bulgarian pepper - 10 large pieces.
• 2. Minced meat - 500 grams.
• 3. Buckwheat - 100 - 150 grams.
• 4. Tomato juice - 250 ml.
• 5. Onions - 2 heads of medium size.
• 6. Carrots - 1 large piece.
• 7. Wheat flour - 2 tablespoons.
• 8. Fresh dill or parsley - 50 grams.
• 9. Sour cream - 100 grams.
• 10. Vegetable oil - 2 tablespoons.
• 11. Salt, ground black pepper, spices and seasonings to taste.

1. We wash the bell pepper under running water, put it in a deep saucepan and pour it with boiling water. We put on fire and cook for seven minutes, then take it out, let it cool, carefully cut off the stalks and clean the seeds along with the partitions.
2. You can use absolutely any minced meat. If it was frozen, then it must be thawed on the bottom shelf of the refrigerator. We wash the buckwheat several times under running water, sort it out and dry it.
3. Onions are peeled, rinsed and finely chopped. Carrots are peeled, washed and rubbed on a coarse grater. Heat a little vegetable oil in a frying pan and sauté the vegetables until golden brown. Set aside a few tablespoons of fried vegetables, they will be useful to us in the future.
4. Now put the thawed minced meat and washed buckwheat into a pan with onions and carrots. Mix well, add salt, ground black pepper, spices and seasonings. Pour the contents of the pan with three tablespoons of tomato juice or diluted tomato paste, reduce the heat to medium and simmer everything together until tender. Then turn off the heat, pour a couple of tablespoons of wheat flour into the pan and mix quickly so that there are no lumps. Rinse fresh parsley or dill, dry and finely chop. We combine the chopped greens with the pepper filling.
5. Now we need to prepare the gravy for our dish. To do this, take a clean frying pan, put the pre-fried onions and carrots on it, pour the remaining tomato juice and add 250 ml. boiled water. All this is mixed, salted, flavored with black and red ground pepper, add a teaspoon of granulated sugar and one tablespoon of sour cream. Sour cream is better to take thick with a high percentage of fat. Mix all the ingredients again and heat over medium heat. The gravy is ready.
6. We stuff pre-prepared peppers with a teaspoon of meat and buckwheat filling and put it in a deep saucepan. Then pour the gravy there and put it on the fire. We wait until the gravy begins to boil, then reduce the heat and continue to simmer the peppers for fifty minutes, periodically pouring them with gravy.
We serve the finished dish to the table hot with a salad of fresh vegetables, generously flavoring the peppers with fatty sour cream. No additional garnish is required when serving. Enjoy your meal!

Recipe number 3. Peppers stuffed with meat and vegetables

Did you know that stuffed peppers can be made not only very tasty, but also dietary. To do this, you just need to replace rice or any other cereal with vegetables in the filling.

In addition, such a stuffed pepper turns out to be unusually tender and juicy due to the juice released from the vegetables. This recipe can be considered universal, because you can use any seasonal vegetables to your taste as a filling.
To prepare peppers stuffed with meat and vegetables, you will need the following ingredients:

• 1. Bulgarian pepper - 10 pieces.
• 2. Minced meat - 500 grams.
• 3. Carrots - 2 pieces of medium size.
• 4. Onions - 2 heads.
• 5. Potatoes - 1 piece.
• 6. Garlic - 2 cloves.
• 7. Zucchini - 1 piece.
• 8. Vegetable oil - 2 tablespoons.
• 9. Sour cream - 100 grams.
• 10. Salt, ground black pepper, spices and seasonings to taste.

Cooking instructions:

• 1. Defrost minced meat first. It is best to use mixed minced meat, such as beef and pork, so the taste will be richer and the dish juicier.
• 2. Wash the bell pepper under running water, carefully cut off the stalks, clean out the seeds and rinse again. Carrots are peeled, washed thoroughly and three on a coarse grater. Onions are peeled, washed and finely chopped. Set aside some onions and carrots to prepare the broth. We peel the zucchini and rub it on a coarse grater. In a frying pan, heat a little vegetable oil and fry chopped onions, carrots and zucchini for five minutes. We spread the fried vegetables in a bowl with thawed minced meat.
• 3. Now peel the potatoes, wash and rub on a coarse grater. We clean the garlic from the husk and pass through the garlic press. We combine chopped potatoes and garlic with all the other ingredients for the filling, add salt, ground black pepper, spices and mix everything together thoroughly.
• 4. We stuff the prepared peppers with the minced meat and transfer them to a deep saucepan so that there is a little free space on top. Fill with boiling water, send onions and carrots that have been set aside in advance, salt, pepper and put on fire. Simmer the peppers for half an hour over medium heat.
• We serve the finished dish hot in deep plates along with vegetable broth and sour cream. If desired, you can sprinkle with fresh finely chopped herbs. Enjoy your meal!

1. For cooking stuffed peppers with minced meat and rice, it is best to use dishes with thick walls.
2. To make stuffed peppers juicy and tender, you need to cook it in sour cream or tomato sauce.
3. You can serve stuffed peppers along with the broth in which they were cooked, so you get a kind of stew.

Peppers stuffed with meat and rice are delicious, beautiful, quick and easy. Yes, and the peppers themselves are simply created in order to stuff something into them: minced meat with and without rice, fruits, cheese, rice, and other vegetables. The main thing is to stew the stuffed vegetables well so that the filling is saturated with their special taste.

It's real pepper season - bright, colorful bell peppers are a delight to the eye and a call to action.
We suggest cooking stuffed peppers in the oven. Minced meat with rice and onions is used for the filling, and special juiciness and flavor are given to the stuffed pepper with vegetable “topping”.

Ingredients for Stuffed Peppers:

• Bulgarian sweet pepper - 5 pcs. for baking, 1 pc. for sprinkling;
• minced meat (turkey + beef) - 300 g pepper stuffed with meat - products;
• rice - raw 70 g;
• tomato - 1 pc.;
• carrots - 1 pc. average;
• cheese - ~50 g;
• onion - 1 small head;
• dill, parsley, salt, spices - to taste.

Stuffed peppers with meat and rice baked in the oven - a step by step recipe with a photo:

To prepare stuffed peppers in the oven, wash, remove the seeds, cut in half and lightly dry the bell peppers.

Prepare the filling: mix minced meat with boiled rice and finely chopped onions. Salt, pepper and fill the “boats” of peppers with this mixture.

Then we will prepare the “topping” for the pepper stuffed with meat - cut the pepper, fresh tomato into small cubes, rub the carrots on a coarse grater and chop the greens. Mix everything, salt a little.

Place the stuffed peppers in an oiled dish (or on a baking sheet) and sprinkle the vegetable mixture on top.

Then cover each serving of meat-stuffed peppercorns with a piece of cheese.

Put the stuffed peppers in the oven, preheated to 180C for about 40 minutes.

Stuffed peppers with meat and rice in a saucepan

For cooking you will need:

• minced meat (pork + beef) - 1 kg;
• long grain rice - 150 g;
• eggs - 2 pcs.;
• onion - 2 pcs.;
• greens (parsley + dill + celery leaves) - 1 medium bunch each;
• Bulgarian pepper - 15 pcs. (medium size);
• water - 1.5 liters;
• tomato paste - 100 g;
• flour - 2 tablespoons (heaped);
• seasoning "Vigetta" - 3 tbsp. l.;
• spices and salt - to taste.

Cooking time: 1 hour 40 minutes

Cooking:

We wash the meat, cut it into small pieces, scroll in a meat grinder until minced meat is formed, mix until smooth.

We wash (several times) rice in cold water until the water that you drain from it becomes transparent, without starch whiteness.

Pour hot water (water should be 3 times more than rice, i.e. 1 cup of rice and 3 cups of water), cook it over low heat for 7-10 minutes, until half cooked, drain into a colander, rinse with cold running water , drain the excess water (we stand in a colander for 5 minutes), and add to the minced meat. We break 2 chicken eggs.

Salt the resulting mixture, pepper, mix thoroughly. Onion, clean, wash, and cut into small pieces and add to minced meat.

So that the eyes do not pinch, cut the onion in half, and pour hot water over it, after which we chop.

Wash and dry herbs (parsley, dill and celery leaves) and finely chop. Add half of the chopped herbs to the minced meat and mix well. Save the rest for gravy.

Preparing peppers for stuffing is quite simple. They must be washed, cut off the lids and carefully remove the core with seeds without spoiling the main part of the vegetable. Then rinse the inside of the peppers thoroughly so that no seeds remain. It turns out a neat glass.

In the peppercorns, ready for stuffing, put the resulting mixture with a spoon. We carefully tamp with our fingers, but not tightly, taking into account the fact that the rice will boil and increase in volume. If it is stuffed too tightly, the filling will be tough.

Stuffed peppers are placed in a saucepan (tight enough, but do not press on them, otherwise they may crack and then after stewing they will have a nondescript appearance).

We're making gravy. In a glass of cold water, dilute 2 tbsp. tablespoons of flour, until a homogeneous white liquid mass is formed. Boil the rest of the water, reduce the heat, add 100 grams of tomato paste to it.

Stir, slowly, stirring constantly, pour the flour mixture into the tomato water, salt, pepper, add spices to taste (in this case 3 tbsp spices "Vigetta") and cook !!! Stirring!!! Gravy until it begins to thicken and the water gradually evaporates. We bring to the consistency of kefir (liquid one percent).

The remaining chopped greens, which we set aside when preparing the minced meat, are added to the gravy and mixed.

Pour the stuffed peppers laid in a saucepan with the prepared gravy, and put on a slow fire to stew for 40-60 minutes. This time is enough for the meat in the filling to boil and stew.

Stuffed peppers with rice and minced meat are ready!

Tip: when serving, put a spoonful of sour cream in each plate.

Stuffed peppers in a slow cooker

This hearty tasty fragrant dish can be prepared in a slow cooker. Stuffed peppers can be prepared for the daily menu, and as a festive dish. Looks amazing anyway!

We will need:

• 0.5 kg of any minced meat (you can take beef, pork, chicken or turkey);
• 1 tables. a spoonful of flour;
• water;
• 10 pieces of bell pepper;
• 1 multi-glass of rice;
• 150 g sour cream;
• greens;
• onions - 2 pcs.;
• favorite spices that go with meat;
• 2 carrots;
• vegetable oil;
• 3 tomatoes.

How to cook stuffed peppers with meat and rice in a slow cooker:

Let's prepare the gravy in a slow cooker using the *baking* mode. For gravy, take onions, carrots and tomatoes.

Simmer vegetables for 20 minutes. Mix raw rice and minced meat with half the gravy. Add black pepper and salt. Mix thoroughly. Pour the other part of the vegetable sauce into the multicooker bowl.

Prepare the bell pepper for stuffing by cutting off the stem and removing the seeds. Fill the peppers with stuffing, transfer them to the multicooker bowl.

Mix sour cream with flour and water. Pour the stuffed peppers, not forgetting to salt and pepper the sour cream sauce.

Grind the garlic, chop the greens, prepare a few bay leaves. Add all this add to the slow cooker to stuffed peppers.

Close the multicooker with a lid, turn it on for 1 hour, using the *baking* mode or the *stewing* program.
Simmer for two hours.

Stuffed pepper is ready. It remains to arrange it on plates and serve with sour cream. You can top with gravy.

Video cooking recipe