How to stuff peppers with meat and rice. Peppers stuffed with meat and rice: cooking recipes

Stuffed peppers with minced meat and rice are reminiscent of popular ones in the range of ingredients and method of preparation, but they are prepared much easier and faster. IN in this case It takes just a few minutes to prepare the main ingredient - sweet bell pepper, because you just need to remove the seeds and lightly fry it.

You can stuff these peppers with different fillings. Our recipe will include classic version- standard minced meat, vegetables and rice cereal. Let's add it all sour cream sauce and we will get great aromatic dish!

Ingredients:

• sweet peppers - 5-7 pcs.;
• minced meat (pork + beef) - 400 g;
• onions - 2 pcs.;
• carrots - 1 large;
• fresh tomatoes - 2 pcs.;
• tomato paste - 1 tbsp. spoon;
• rice - 30 g;
• garlic - 1-2 cloves;
• parsley or dill - a small bunch;
• salt, pepper - to taste;
• vegetable oil (for frying) - 50-80 ml.

For the sauce:

• sour cream - 200 g;
• tomato paste - 3 tbsp. spoons;
• water - about 500 ml;
• salt - to taste.

Stuffed peppers with minced meat and rice recipe with photo

How to cook stuffed peppers with meat

1. Having removed the stalk with seeds, thoroughly wash the peppers and wipe them dry with napkins. Lightly fry the prepared fruits on each side in hot oil. As soon as the peppers are covered with a golden crust, transfer them to another bowl and empty the pan.
   
2. Finely chop the onion. Fry half the portion, stirring, until soft.
   
3. Grate the carrots coarsely. Add half of the carrot chips to the fried onions. Stirring and sautéing vegetable mixture 3-4 minutes.
   
4. We combine the minced meat with fried carrots and onions, squeezed garlic cloves through a press and boiled rice until half cooked.
   
5. Chop the greens with a knife and add to the meat mixture. Peel the tomatoes (pour boiling water over them, leave for a couple of minutes, and then rinse ice water and remove the softened skin). Chop the tomato pulp very finely or grind it into a homogeneous “gruel” using a blender and add it to the minced meat. To enhance the taste, add a spoonful of canned pasta.
   
6. Salt, pepper and mix very thoroughly meat filling for peppers.
   

   How to make sauce for stuffed peppers

7. Mix the second part of the onion with the remainder of the carrot shavings and place it in a saucepan or pan where the peppers will be stewed.
   
8. We stuff the peppers meat mass, spread on the carrot-onion layer.
   
9. Mix sour cream with canned pasta, dilute with water, salt to taste. Pour the liquid sauce over the peppers. Cover with a lid. Simmer for about 40-50 minutes over low heat (the sauce should simmer gently).
   
10. Serve the dish accompanied by greens. Stuffed peppers with minced meat and rice in tomato-sour cream sauce ready!
    

Bon appetit!

Stuffed peppers- a Moldavian, Romanian dish, Bulgarian cuisine, but popular in other countries. The filling for stuffed peppers can be very different: most often it is rice and meat, but vegetables are also stuffed various cereals, cheese, berries, fish, shrimp. Summer and fall are the season for inexpensive vegetables, and stuffed peppers can be prepared frequently.

The recipe for stuffed peppers can be found in any cookbook. But, as a rule, each housewife adds something of her own to the recipe. Once you learn how to cook classic stuffed peppers, you can easily replace ingredients or add new ones. Nevertheless, traditional filling For stuffed peppers there is meat and rice. So now you will learn how to cook stuffed peppers.

Any culinary dish has its own secrets, so you need to know how to cook stuffed vegetable: know how to clean it properly, not overcook it, or use frozen stuffed peppers wisely.

The most important thing is that the dish is stewed well, and the filling is harmoniously combined with the vegetable casing.

• It is best to use fleshy Bulgarian fruits for stuffing, then the dish will be aromatic and sweet.
• It is best to put coarsely chopped carrots and onions on the bottom of the pan, then the dish will not burn.
• If the paprika is of the same variety and approximately the same size, then there will never be undercooked or overcooked options.
• Cook stuffed peppers after boiling over low heat for about 30 minutes, and frozen vegetables for up to 50 minutes.
• The readiness of the dish is checked by piercing the pepper. If a fork easily pierces the side of the vegetable, the dish is ready. Otherwise, cook for a few more minutes.
• To cook pepper stuffed with meat and rice, the cereal should be placed in the filling, cooked until half cooked.

14 ways to cook stuffed peppers

Peppers stuffed with minced meat and rice - classic recipe

This is a familiar and familiar cooking option. The dish is prepared quickly and turns out tasty and aromatic.

Vegetables of any variety and size are suitable for stuffing, but preference should be given to large, fleshy fruits.

Grated carrots and chopped onions will add a special aroma to the dish. Rice cereal must be boiled in advance and added to the minced meat. If the rice is raw, it will not have time to finish cooking.

Ingredients:

• seasoning;
• bell pepper - 7−8 pcs.;
• salt;
• pork - 600 g;
• Lavrushka;
• onion - 2 onions for minced meat;
• green;
• tomato paste - 6 teaspoons;
• garlic - 2 cloves for minced meat;
• carrot - 1 pc.;
• onion - 2 onions;
• rice - a glass;
• egg - 1 pc.;
• green.

Preparation:

Rinse the vegetable. Using a sharp knife, cut out the stem in a circle. Remove the seeds. Peel the carrots. Take a coarse grater. Grate. Remove the skins from the bulbs. Shred. Heat the frying pan. Place onions and carrots. Fry using sunflower oil. Boil the rice; it should be slightly undercooked. Cooking minced meat. Cut the meat. Peel the onion and garlic. Slice. Place onion, meat, garlic into a meat grinder. Twist. Pour the egg into the resulting mixture. Place rice. Add roast. Add some salt. Mix. Add spices. Mix everything. Place the filling into the pepper.

Take a tall saucepan. Pour sunflower oil into the bottom. Place peppercorns and bay leaves. Place the pepper. Fill hot water almost to the height of the peppers. Wait until it boils. Pour in tomato paste. Add some salt. Add spices. Cover with a lid. Simmer for an hour. Before serving, decorate with herbs.

Stewed pepper "Stavropol"

Ingredients

• 8−10 sweet peppers,
• 300 g beef (boiled),
• 200 g cabbage,
• 2 carrots,
• 1 cucumber
• 1 tomato
• 1 onion,
• 2 eggs (hard-boiled)
• 100 g cheese (any kind, grated),
• 100 g tomato sauce,
• ½ bunch of dill,
• ½ bunch of parsley
• 1 tablespoon butter,
• pepper,
• salt.

Cooking method

Remove the stem from the main ingredient and remove the seeds. Skip the beef

Grind the eggs through a meat grinder and finely chop the cabbage. Grate one carrot and a cucumber on a medium grater. Mix all prepared products, add salt and pepper. Mix the resulting filling thoroughly and fill the prepared vegetable with it. Chop the onion, grate the remaining carrots on a fine grater, fry on butter, add 2-3 tablespoons of tomato sauce, then simmer for another 3-4 minutes. Place on top of onions and carrots stuffed pepper, pour in a little water, then simmer until done. Serve sprinkled with grated cheese, chopped parsley, dill, water tomato sauce.

Stewed peppers with pork “Maikop”

Ingredients

• 8−10 sweet peppers,
• 300 g pork,
• 300 g green beans,
• 2 carrots,
• 1 potato,
• 1 beet,
• 1 onion,
• 1 cucumber (salted),
• 100 g mayonnaise,
• 1 bay leaf,
• ½ bunch of parsley
• 4−5 tablespoons of vegetable oil,
• pepper,
• salt.

Cooking method

Remove the stem from the sweet pepper and remove the seeds. Pass the meat through a meat grinder. Green beans Boil in salted water, cool, chop finely. Grate potatoes, 1 carrot, cucumber on a medium grater. Mix all prepared products, add green peas, salt and pepper. Mix the resulting filling thoroughly, fill the prepared pepper with it, then fry it in 1 tablespoon of vegetable oil. Grate the beets and remaining carrots on a medium grater, cut the onion into half rings. Fry everything in the remaining vegetable oil, place the fried stuffed pepper on top, add a bay leaf, pour in a little water and simmer until tender. Serve with stewed vegetables, sprinkle with mayonnaise and sprinkle with chopped parsley.

Baked peppers with minced meat and pomegranate seeds “Zagreb style”

Ingredients

• 8−10 sweet peppers,
• 300 g minced meat (any kind),
• 100 g walnuts(crushed),
• 100 g green peas (canned),
• 2 potatoes,
• 2 carrots,
• 1 pomegranate,
• 100 g cheese (any kind, grated),
• 2 tablespoons mayonnaise,
• ½ bunch of parsley
• pepper,
• salt.

Cooking method

Remove the stem from the main ingredient and clear it of seeds. Grate potatoes and carrots on a coarse grater. Mix the minced meat walnuts, green peas, potatoes, carrots, salt, pepper and season with mayonnaise. Mix the resulting filling thoroughly and fill the prepared pepper with it. Place it in a mold, sprinkle with grated cheese. Bake in the oven for 15-20 minutes at medium temperature. Serve garnished with pomegranate seeds and parsley sprigs.

Peppers stuffed with mushrooms

Ingredients

• 6 sweet bell peppers,
• 300 g champignons,
• 1 glass of rice,
• 5 tomatoes
• 1 head onions,
• 5 tbsp. l. vegetable oil,
• dill greens,

Cooking method

Fry onions, chopped champignons and tomatoes in oil, add washed rice, pour in 200 ml of water, add salt, simmer for low heat. Remove the stems and seeds from the vegetable. Fill the pepper with rice and place in a saucepan. Chop the remaining tomatoes, fry in oil, add salt, dilute 200 ml hot water. Pour the sauce over the stuffed peppers. Simmer until done.

Before serving, sprinkle the dish with herbs.

Peppers stuffed with crumbly filling

For 8-10 medium-sized peppers, it is better to take:

• 200 g pulp - lamb, pork or veal
• 2 medium onions
• 1 medium carrot
• 2 medium ripe tomatoes
• 3 cloves garlic
• A bunch of fresh herbs - dill, cilantro
• or parsley
• 4 tablespoons rice
• 200 g dry red wine
• 100 g vegetable oil
• 2 small potatoes
• (to thicken the sauce)
• Freshly ground black pepper
• Ground coriander or cumin seeds

Cooking method

1. First let's cook the rice. I usually do this in a large volume of boiling, lightly salted water - about 2 liters per 4 tablespoons of rice. Let it cook until done, the main thing is not to overcook it.
2. Our meat is cut not only finely, but also not coarsely. Fry it thoroughly in about 100 g of vegetable oil (don’t let this amount of oil scare you, we will still need it in the indicated volumes).
3. Add finely chopped onion (2 medium heads) to the well-fried meat, then continue frying until the onion becomes translucent.
4. Next, put the carrots, cut into thin strips: in ready dish straws look better than circles, cubes or polka dots. Fry the carrots until they become limp. I don’t recommend frying it too much—it’s bad for the taste qualities fillings.
5. As soon as the carrots become limp, add 2 medium finely chopped tomatoes, from which the skin has previously been removed (to do this, simply pour boiling water over the tomatoes).
6. After the tomatoes release their juice, pour in about 200 g of red wine, reduce the temperature to moderate, cover the dish with a lid and simmer the vegetables and meat for 15 minutes, making sure that the sauce does not evaporate completely.
7. In the meantime, let's check the readiness of the rice, put it in a colander to cool, and finely chop a couple of cloves of garlic and a bunch of herbs - the kind we like.
8. After the meat and vegetables have been stewed for the agreed upon 15 minutes (or a little more), take a sample from the sauce. Now you can lightly salt the meat, vegetables (and sauce), pepper to taste with freshly ground black pepper, add a pinch of ground coriander or cumin seeds. Let's take a sample again, then remove the roast, using a slotted spoon to squeeze the sauce out of the roast into a separate large bowl in which the peppers will be stuffed. Set the pan with the remaining sauce aside for now.
9. Add boiled rice, chopped herbs, garlic to the frying and mix well. What we have in front of us is actually a filling ready for the peppers, which you can try and also adjust to your taste.
10. Prepared (that is, with the stalk, seeds and internal partitions removed) peppers are most convenient for stuffing dessert spoon if the filling seems hot. But you can do it with your hands. The main thing is that the filling “sits” in the peppers quite tightly.
11. Place the stuffed peppers in a saucepan on top of the remaining sauce in which the meat and vegetables were stewed. If there are enough peppers to barely fill the bottom of the pan, it is better to place them on their sides.
12. Place the pan on the stove and pour boiling water so that the peppers are almost completely immersed in it. Bring the sauce to a boil, season it with salt and cover the pan with a lid.
13. If the sauce is thickened to taste, add grated potatoes to it after ten minutes of moderate simmering.
14. After another ten minutes, the peppers are ready. As planned - with crumbly filling and rich taste, in which, as expected, pepper dominates, of course. Nevertheless pre-roasting filling and its subsequent stewing made this rather trivial dish completely different.

Red and yellow sweet peppers contain more vitamin A (or carotene) than green ones, and in terms of vitamin C content, bell peppers are second only to sea buckthorn and rose hips, and among vegetables they take first place. Pepper juice is recommended for hypertension, anemia and poor immunity, and a mixture of sweet pepper and carrot juices eliminates age spots from the skin. Regular consumption of sweet peppers is an excellent prevention of atherosclerosis.

How to cook stuffed peppers in a slow cooker

Recipe No. 1.

Ingredients:

• Minced meat 400 g.
• Bell pepper 4−5 pcs.
• Boiled rice 1 tbsp.
• Seasonings to taste
• Onion 1 pc.
• Garlic 2 cloves
• Pepper (black) to taste
• Salt to taste

Cooking method:

1. Finely chop the onion and garlic.
2. Add rice, salt, pepper, garlic, spices to the minced meat and mix everything.
3. Fill washed, peeled vegetables ready-made minced meat.
4. Place the stuffed peppers tightly in a bowl with the pointed side down.
5. Use the “MENU/SELECT” button to select the “MULTICOOK” program. Set the time to 30 minutes and temperature to 105 degrees. Press the “START” button.

Recipe No. 2.

Cooking time: 2 hours Number of servings: 6

• 6 sweet peppers of different colors
• 2 onions
• 0.5 cups rice
• Homemade minced meat 500 g (beef + pork)
• 0.5 tsp. spices for minced meat
• 1 egg
• 1 bouillon cube (vegetable or beef)
• 1.5−2 glasses of water
• 20 g dill and parsley
• Sour cream for serving
• Salt, pepper

Preparation

1. Wash the peppers, cut off the tops, remove the membranes and seeds. Finely chop the pulp of the cut caps. Finely chop the onion.
2. Boil the rice until half cooked, place in a colander to drain. Let cool. Mix the minced meat with rice, half the chopped onion, add spices, egg, salt to taste. Fill the prepared peppers with minced meat.
3. Finely chop the tomatoes, grate the carrots on a coarse grater. Place tomatoes, carrots, chopped sweet pepper and the remaining onion. Sprinkle with crumbles bouillon cube.
4. Place stuffed peppers on top of vegetables. Pour in water, close the multicooker and cook in the “Stew” mode for 1.5 hours.

Sprinkle the finished peppers with chopped herbs and serve with sour cream.

Recipe No. 3.

Ingredients

• 8 bell peppers,
• 500 g minced meat,
• 2 onions,
• 2 carrots,
• 1 tomato
• 3 cloves of garlic,
• 1 cup boiled rice,
• salt.

Preparation

Peel and chop the onions and carrots; you can grate the carrots if desired. Peel then finely chop the garlic, you can crush it in a press. Mix minced meat, onion, carrots, garlic, and salt. You can add spices to taste. Finely chop the tomato without skin and add it to the minced meat along with the rice. Wash the peppers, cut off the caps, remove seeds, rinse, and stuff with minced meat. Place vertically, open side up, in the slow cooker. Pour water so that it covers the peppers by three quarters. You can add sauces, you can add sour cream and ketchup to the water. Set the “Baking” mode for 20 minutes, then “Stew” for 1 hour. Another option: “Baking” mode for 1 hour. Another option: “Quenching” mode for 1.5-2 hours.

Cooking stuffed peppers in the oven

Peppers stuffed with chicken fillet

Ingredients

• 4 bell peppers,
• 200 g chicken fillet,
• 200 ml chicken broth,
• 100 g kiwi,
• 100 ml vegetable oil,
• parsley,
• salt,
• pepper to taste.

Preparation

Chicken fillet and cut the kiwi small cubes, combine, salt and pepper. Wash the bell pepper, remove the seeds and core. Stuff the vegetable with the resulting mixture, grease vegetable oil, pour in broth. Bake in the oven. Serve with chopped parsley.

Vegetarian stuffed peppers

Ingredients

• 10 bell peppers,
• 150 g rice,
• 4 carrots,
• 1 head of onion,
• 2 cloves of garlic,
• 100 ml vegetable oil,
• parsley,
• salt,
• pepper to taste.

Preparation

Remove the seeds and core from the vegetable. Fry chopped onion in vegetable oil, add grated carrots, crushed garlic, rice, parsley. Salt and pepper. Pour in 200 ml of water and simmer until the rice swells. Stir, cool. Stuff the peppers. Place the peppers on a baking sheet, then bake in the oven.

Peppers stuffed with mushrooms and pasta

Many people have tried peppers stuffed with meat, rice, mushrooms, cheese, and, in extreme cases, vegetables. But few people have heard of this type of minced meat, like mushrooms with pasta. Unusual. In order not to guess how tasty or compatible it is, let’s prepare it better. At least to have your own idea. And if you like the dish and it catches on, you will surprise your guests with such unusual stuffed peppers. It is better to take pasta in small sizes, shaped like spirals. The pan is placed in a preheated oven.

Ingredients:

• 150 g pasta,
• 8 medium sized bell peppers
• 300 g fresh mushrooms,
• 200 g hard cheese anyone
• 2 carrots, tomatoes, onions,
• 2 eggs
• pepper,
• salt,
• soy sauce

Cooking method

Chop the onion into half rings, grate the carrots coarsely, cut the tomatoes into cubes, then fry all the vegetables in oil, add soy sauce at the end. Cool.

Boil mushrooms and pasta. The main thing is not to overcook the pasta so that it does not become sour. It is best to bring them to al dente (half cooked).

Cut off the top and tail of the main ingredient and remove the seeds. Beat the eggs with a fork and grate the cheese.

It is necessary to put together the minced meat - mix pasta, mushrooms, eggs, cheese, pepper, add salt and stuff the peppers with the prepared minced meat. Next, they need to be placed in a saucepan or cauldron with the sharp ends down, add the frying, add water, then put in the oven and let it cook (180C). Add enough water so that the peppers are half filled. Simmer for 30 minutes at closed lid, then remove the lid and leave in the oven for another 30 minutes. Serve with gravy, sour cream, ketchup or mayonnaise.

Recipe for stuffed peppers in the oven

Ingredients:

• Bell pepper - 5−6 pcs.
• Minced meat - 400 g.
• Boiled rice - 5 tbsp.
• Onions - 1 pc.
• Salt, pepper
• Onions - 1 pc.
• Carrots - 1 pc.
• Tomato - 1-2 pcs.
• Sour cream - 2-3 tbsp.
• Water - 1 glass
• Salt, pepper

Preparation:

1. For beauty we take red pepper. Wash all the vegetables. We clean what is necessary.
2. Cut the peppers lengthwise and remove seeds and veins in half. The stalk and tails can be left. We need boats made from halves.
3. Cut one onion into cubes. Grate the carrots on medium or coarse grater. Place the onion in a frying pan with heated vegetable oil. As soon as the onion becomes transparent, add grated carrots to it.
4. When the carrots become soft, after about 5-7 minutes, add diced tomatoes to them.
5. Meanwhile, prepare the filling. Add 5 tablespoons of rice boiled until half cooked to the minced meat. Rice is cooked in boiling water for 7 minutes. Grate the onion on a fine grater and add to the minced meat. Salt, pepper and mix the minced meat well.
6. The vegetables are fried. Add a couple of tablespoons of sour cream to them. Add some water and salt. Mix everything and leave to simmer.
7. Place foil on the bottom of a baking sheet, grease it with vegetable oil, and pour in a little juice from our roast. Add half a glass of water.
8. Fill the boats (halves) with minced meat. If your minced meat is too thick, you can dilute it with water. better milk, and also better with cream. The peppers will be softer and more tender.
9. Stuff all the peppers this way and then place them on a baking sheet. Place a roast on each half and pour the juice from underneath it. Pour half a glass of water into the frying pan, rinse the pan and pour this water into the peppers.
10. It turns out that the peppers are half filled with sauce. Place them in the oven for 40-45 minutes.
11. The peppers stood with us for 45 minutes. We try it with a knife, if the peppers are soft, they are completely ready.
12. Let it sit for 10-15 minutes to cool a little and set. They turned out juicy and soft.

Pepper stuffed with sausage

Minced meat minced through a meat grinder is often used to stuff peppers. An interesting substitute is stuffing with semi-finished sausages or pate sausages. Finely chopped meat, prepared with spices, is an excellent substitute for minced meat. Try this option too.

Ingredients

• 6 peppers
• 700 g minced sausage semi-finished product (cut off the top of the film and squeeze out the minced meat)
• 1 big zucchini
• 1 red onion
• fresh parsley
• ¼ cup breadcrumbs
• 1 egg
• ground black pepper, salt
• some fresh rosemary

Preparation

Prepare main ingredient, cutting off the top. In a large bowl, thoroughly mix the minced meat, diced zucchini, chopped onion and parsley. breadcrumbs, egg and finely chopped rosemary leaves. Season to taste with salt and pepper, remembering that in the finished minced sausage they exist too. Fill the main ingredient with the mixture, wrap in foil, place on a wire rack in the oven, cook at 180 for 30 minutes, then remove the foil from the top and bake the peppers. You can simply put it in a baking pan, cover the pan with foil, and then bake it.

Still, the stuffed pepper turns out delicious, to be sure. Moreover, it can be eaten both warm and cold, it is tasty either way. So cook with pleasure. Bon appetit everyone.

If you want to feed your family tasty and satisfying, prepare stuffed peppers, and today we will have different recipes, with minced meat in a frying pan, baked in the oven, with minced meat and rice.

This dish is of Moldavian, Bulgarian, Romanian cuisine, but is no less popular both in our country and in other countries. And there is a lot to love about it - easy to prepare, tasty, beautiful, suitable not only for daily menu, it will decorate any holiday table.

What else is attractive about this dish? Peppers tolerate freezing well, so during the vegetable season you can stock up on them for future use. Although there are other ways to prepare peppers for the winter, freezing is perhaps the easiest. We clean the peppers from the stalk and seeds, blanch them for a couple of minutes in boiling water, then let them cool, put them one by one, in a bag and in the freezer. Sometimes I immediately stuff the peppers with minced meat and put them in the freezer.

It was small retreat and while we have an abundance of vegetables, let’s not waste time and start cooking.

Stuffed peppers - recipe with minced meat

Although the classic of the genre is with minced meat and rice, I like to cook without rice. This recipe makes a very tasty vegetable sauce. If you still want to see rice in this dish, then it’s better to cook it as a side dish. Place the prepared pepper on a plate, next to the rice and sauce on top - it’s very tasty, believe me.

Ingredients:

• bell pepper - 6 pcs
• minced meat - 600 gr
• carrots - 2 pcs.
• onions - 2 pcs
• tomatoes - 3 pcs.
• parsley
• basil
• sugar

How to cook:

Stuffed peppers baked with minced meat in the oven

If you love oven-cooked dishes, take note of this simple recipe, I’m sure you’ll like it.

Ingredients:

• bell pepper - 4 pieces
• minced meat - 400 gr
• tomato - 1 pc.
• cheese durum varieties- 60 gr.
• green

Stuffed pepper halves - recipe with photo:

Classic recipe for stuffed peppers with minced meat and rice

Let’s not ignore the option of preparing peppers with minced meat and rice - this is a self-sufficient dish and there is no need to prepare a side dish for it, vegetable salad will be enough.

Ingredients:

• pepper - 10 pcs
• minced meat - 700 gr
• rice - 0.5 cups
• carrots - 2 pcs.
• onion - 2 pcs
• tomatoes - 1 - 2 pcs
• garlic - 2 - 3 cloves
• parsley
• tomato ketchup (paste) - 3 tbsp. l.
• vegetable oil for frying
• sugar

How to cook delicious pepper with minced meat and rice:

Stuffed peppers with minced meat in a slow cooker - video recipe

If you have a slow cooker, then this dish can be prepared in it, see how to do it in the video.

I think you are already convinced that the recipes that I offered you are not difficult to prepare, but as for the taste... you don’t need to take my word for it, it’s better to check it. And while the vegetable season is in full swing, pay attention to.

Bon appetit!

Elena Kasatova. See you by the fireplace.

Ingredients

For 4–5 bell peppers:

• 300 g minced meat;
• 1 carrot;
• 1 onion;
• 2 tablespoons vegetable oil;
• 1 tomato or 2–3 tablespoons of tomato paste - optional;
• 100 g rice;
• salt - to taste;
• ground black pepper - to taste;
• 1 bunch of parsley - optional.

Any minced meat is suitable for the filling. Most often, peppers are made with pork, chicken, lamb, turkey or combinations different types meat.

The classic version is a mixture of pork and ground beef in a 1:1 ratio.

It is this kind of minced meat that makes it juicy, but in moderation. fatty filling for peppers.

By the way, instead of minced meat, you can use bacon, mushrooms, shrimp, vegetables or cheese:

Preparation

Grate the carrots on a medium or coarse grater and cut the onion into small cubes.

Heat the oil in a frying pan and add the onions first, and after 2-3 minutes - the carrots. Fry, stirring occasionally, until golden brown. You can add tomato pulp or tomato paste.

Some people prefer to add it to minced meat raw onion, but the filling will be more flavorful if it is fried.

Place the roast on a plate. If you leave vegetables in the pan, even after removing it from the heat, they will still continue to fry.

1. Tomato juice + 2–3 tablespoons of sour cream + salt + ground black pepper.
2. 2 tablespoons sour cream + 2 tablespoons tomato paste + water + salt + ground black pepper.
3. 1 carrot + 1 onion + 2 tomatoes or 3-4 tablespoons of tomato paste + 2 tablespoons sour cream + salt + ground black pepper + water. Fry carrots and onions until golden brown. Add tomato pulp or tomato paste, sour cream and spices. Water can be poured either into a frying pan or into a saucepan, after first placing the frying on the peppers.

Cover the container with the peppers and bring the sauce to a boil. Then simmer for about 40 minutes over moderate heat.

To check the doneness of the peppers, simply taste them. Rice, meat and vegetables must be completely cooked.

Remove the peppers from the stove and leave them covered for 10–20 minutes so that they are completely saturated with the sauce and become even tastier and more aromatic.

You can cut the tops off the peppers, as when stewing on the stove, or cut the vegetables in half lengthwise, leaving the stems if desired. In both cases, you need to remove the seeds from the peppers.

Stuff the peppers with the prepared filling. Grease a baking sheet or baking dish with vegetable oil and place the peppers in a single layer.

To make the dish juicier, brush the tops of the peppers or sour cream mixed with chopped garlic.

Place the peppers in an oven preheated to 180°C for about 40 minutes. Sprinkle with grated cheese and bake for about 10 minutes until melted.

Our family loves sweet peppers, so we plant them every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in middle lane Russia.

Home floriculture is not only a fascinating process, but also a very troublesome hobby. And, as a rule, the more experience a grower has, the healthier his plants look. What should those who have no experience but want to have a home do? indoor plants- not elongated, stunted specimens, but beautiful and healthy ones, not causing a feeling of guilt with their fading? For beginners and flower growers who do not have much experience, I will tell you about the main mistakes that are easy to avoid.

Lush cheesecakes in a frying pan with banana-apple confiture - another recipe for everyone’s favorite dish. To prevent cheesecakes from falling off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder or soda, thirdly, the thickness of the dough - you can sculpt from it, it is not tight, but pliable. Good dough with a small amount of flour it will turn out only from good cottage cheese, and here again look at the “firstly” point.

It is no secret that many drugs from pharmacies have migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived with hostility. At the same time, potassium permanganate is a long-known antiseptic that is used in both medicine and veterinary medicine. In plant growing, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden.

Meat salad pork with mushrooms - a rural dish that can often be found on festive table in the village. This recipe is with champignons, but if possible, use forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.

Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Typically, cucumbers are sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers cannot tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste the juicy beauties from your garden at the beginning of summer or even in May. It is only necessary to take into account some of the features of this plant.

Polyscias is an excellent alternative to classic variegated shrubs and woody ones. The elegant round or feathery leaves of this plant create a strikingly festive curly crown, and its elegant silhouettes and rather modest character make it an excellent candidate for the role of the largest plant in the house. Larger leaves do not prevent it from successfully replacing Benjamin and Co. ficus. Moreover, polyscias offers much more variety.

Pumpkin casserole with cinnamon - juicy and incredibly tasty, a little like pumpkin pie, but, unlike the pie, it is more tender and simply melts in your mouth! This perfect recipe sweet pastries for a family with children. As a rule, kids don’t really like pumpkin, but they never mind eating something sweet. Sweet casserole from pumpkin - delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll love it!

A hedge is not only one of essential elements landscape design. It also performs various protective functions. If, for example, the garden borders a road, or there is a highway nearby, then a hedge is simply necessary. “Green walls” will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will look at the optimal plants for creating a hedge that can reliably protect the area from dust.

Many crops require picking (and more than one) in the first weeks of development, while for others transplantation is “contraindicated.” To “please” both of them, you can use non-standard containers for seedlings. Another good reason to try them is saving money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let’s pay attention to non-traditional, but very effective and interesting containers for seedlings.

Useful vegetable soup from red cabbage with celery, red onion and beets - recipe vegetarian soup, which can also be cooked in fast days. For those who decide to lose a few extra pounds, I would advise not to add potatoes, and slightly reduce the amount olive oil(1 tablespoon is enough). The soup turns out to be very aromatic and thick, and during Lent you can serve a portion of soup with lean bread- then it will turn out satisfying and healthy.

Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word cannot be translated into other languages ​​of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere... In this northern country, by the way, most of the time of the year there is cloudy weather and little sun. Summer is also short. And the level of happiness is one of the highest (the country regularly ranks first in the UN global rankings).

Meat balls in sauce with mashed potatoes- a simple second course prepared based on Italian cuisine. The more common name for this dish is meatballs or meatballs, however, the Italians (and not only them) call such small round cutlets meat balls. The cutlets are first fried until golden crust and then stewed in thick vegetable sauce- it turns out very tasty, simply delicious! Any minced meat is suitable for this recipe - chicken, beef, pork.