How to cook peppers with minced meat in the oven. Peppers stuffed in the oven: recipe with photos

Bell peppers stuffed in the oven have firmly established themselves in the national cuisines of many countries around the world. The dish was immediately liked and became extremely popular.

Variety of choices

There are many ways to stuff peppers. They differ from each other:

by type of filling;
by the method of preparation of main products;
according to the composition of products for filling;
according to the method of preparing the dish itself.

Wash, peel and cut the peppers in half.
Grind the cheese, mash the canned food with a fork, and carefully chop the greens.
Combine all the ingredients according to the recipe (take only half of the cheese) and prepare the minced meat.
Fill the pepper halves with the resulting mixture, sprinkle them with the remaining cheese, place in a mold and place in the oven.

The readiness of such a dish is best determined by the golden brown crust. After this, the peppers can be placed on plates, decorated with vegetables, herbs and safely served.

The right combination

When starting work, you must remember that it is not the filling or base that should turn out tasty, but the peppers stuffed with minced meat. This is much easier to achieve in the oven. Here everything will depend on the correct selection of components. Take, for example, an option from a mixture of completely different products: 3 large pods of bell pepper, 300 grams of chicken meat, an onion, 200 grams of mushrooms, 150 grams of hard cheese, salt, vegetable oil and pepper.

Cooking process:

Fry chopped onions and fresh mushrooms in a frying pan in oil.
Make minced chicken meat and add fresh chopped parsley to it.
Combine the ingredients together and fill the peeled pepper slices with them.
Place the semi-finished products in a mold, then sprinkle generously with grated cheese and place in the oven for baking. In this case, a temperature within 190 degrees is ideal.

After 35 minutes, the finished, rosy peppers can be placed on plates and started eating.

Unusual composition

Everyone is accustomed to using rice to prepare the filling. And, for example, with buckwheat, stuffed bell peppers in the oven turn out even tastier. This cereal with its specific aroma gives the dish a special charm. Here you will need products in the following quantities: 8 fleshy sweet peppers, 3 carrots, a glass of buckwheat, 150 grams of champignons, salt, 50 grams of any vegetable oil, 100 grams of tomato paste, 25 grams of sugar, peppercorns, herbs (parsley, dill) and bay leaf.

Cooking method:

Cut off the tops of the washed peppers and remove the seeds to make neat cups.
Boil the buckwheat a little in slightly salted water.
Chop the mushrooms randomly and fry in oil.
In a separate frying pan, also fry the grated carrots in oil.
Combine buckwheat, mushrooms, and part of the carrots. Fill the pepper cups with the mixture.
Add tomato, sugar to the remaining carrots and prepare the dressing by frying the mixture for 5 minutes over low heat.
Place the peppers vertically in a saucepan, fill 2/3 with water, cover with dressing and put on fire. As soon as the water boils, place the pan in the oven and simmer for 35 minutes.

Now all that remains is to arrange the peppers on plates and garnish with finely chopped herbs.

No meat at all

And those who don’t like meat at all can cook peppers stuffed with vegetables in the oven. Products can be selected to suit your taste. For example, a good combination would be 1 kilogram of bell peppers, 2 kilograms of carrots, a liter of tomato juice, ½ kilogram of onions, 50 grams of sugar, 1 lemon, salt, 50 milliliters of vegetable oil and a little pepper.

Cooking process:

Fry onion half rings and grated carrots in oil under the lid for 10 minutes.
Add salt, juice, 25 grams of sugar, pepper, juice of half a lemon and simmer all together for another 15 minutes.
Peppers, rinse, peel and divide lengthwise into 2 parts with a knife.
Fill each half with minced meat and place in the mold.
Prepare a dressing from the remaining ingredients and pour it over the peppers.
Place the form in the oven for 25 minutes. For baking, a temperature of 180 degrees will be enough.

Before serving, peppers should be poured with the sauce in which they were stewed and sprinkled generously with herbs.

By its origin, peppers stuffed with tomatoes, rice, and meat are a dish of Balkan and Azerbaijani cuisine. If you stuff colorful juicy fruits with lean meats and vegetables and then bake them in the oven, you will get a healthy dish of moderate calorie content, suitable for diet menus.

Let's consider “meat” and “vegetable” recipes with a photo of stuffed peppers with filling, baked in the oven, its nutritional value and a wide range of accompanying ingredients.

Stuffed peppers baked in the oven - step-by-step recipe

Sweet pepper is a low-calorie vegetable: 100 g contains only 27 kilocalories. However, when cooked with filling, it becomes more or less energetically saturated depending on its filling and the method of cooking.

To make a dietary baked dish, you need:

Choose dense, ripe, fleshy peppers with an even color without darkening.
For the filling, use lean meats (white chicken is best) and low-calorie vegetables with minimal frying.
Use low-fat varieties of sour cream and tomato concentrates made from natural raw materials without dyes, flavor enhancers and preservatives.

Consider cooking moderately high-calorie peppers in the oven stuffed with meat and vegetables.

The first recipe stuffed peppers with chicken, tomato and cheese in the oven:

Preparation:

Wash and dry the peppers. Without separating the stems, cut them in half lengthwise. Free the inner chamber from seeds and partitions.
Pass the chicken through a meat grinder or cut into small cubes.
Peel the onions, rinse and cut into squares. Remove the peel and seeds from the zucchini and cut into small cubes. Chop the washed tomatoes in the same way.
Mix prepared vegetables with chopped chicken, add sour cream, season with spices and salt, mix thoroughly.
Fill the pepper shells with the filling, place them on a baking sheet lined with oiled baking paper and place in the oven preheated to 180ºC for half an hour.
Coarsely grate the cheese, sprinkle it over the stuffed peppers and finally bake for another 15 minutes.

The energy equivalent of 100 grams of ready-made food is approximately 150 kilocalories.

The second recipe, vegetarian stuffed peppers:

Preparation:

Wash the rice and boil it until half cooked (10 minutes).
Wash the peppers, remove the top and stem, remove the seeds and membranes.
Peel and wash the onions and carrots, cut them into small cubes. In a well-heated frying pan with vegetable oil, sauté the onion until translucent, add the carrots, and simmer over low heat for 7 minutes.
Peel the eggplants, rinse, cut into cubes, and simmer for 5 minutes in a separate frying pan. Remove the skin from the scalded tomatoes, cut them into cubes the same way, add to the eggplants, simmer for another 3 minutes.
Combine rice with onions, carrots, eggplants, tomatoes, add salt and seasonings, mix, fill pepper “containers” and place them in dense rows in a heat-resistant form with high walls.
Mix sour cream with tomato paste, pour the resulting sauce over the peppers, add bay leaf, season and bake in the oven at 200ºC for 45 minutes.

Total calorie content – approx. 130 units in 100 grams.

Application in practice of diets

Sweet peppers are one of the vegetable champions in the content of vitamins and minerals, especially vanadium and cobalt: 100 g of baked stuffed peppers cover up to a third of the body’s daily need for these rare microelements.

If the filling contains an ensemble of vegetables, such a dish is soft cleanses the digestive tract due to being part of the general composition, as well as heals and strengthens the body thanks to its rich mineral and vitamin bouquet. This food, limited in calories, is suitable for slimming diets.

Minced meat with dietary meats additionally enriches the dish with proteins, nourishing muscle tissue. Peppers stuffed in this way are a suitable component of a moderate-calorie diet for those who combine weight loss with physical activity.

Rich content under a colored shell - formulation options

Sweet peppers baked in the oven are stuffed with a wide variety of ingredients:

Other vegetables - beans, cabbage and corn, garlic, green peas, potatoes. The latter root vegetable significantly increases the overall calorie content of the dish.
Fruits – , .
Mushrooms – primarily champignons.
Fish and seafood, such as shrimp.
Spicy herbs – , .
Chicken and quail eggs - they are added to the filling raw as a binding component and boiled into the total mass of minced meat.
Dried fruits - prunes, dried apricots, raisins.
Nuts – most often chopped walnuts are added to the filling.
Other varieties of cereals - including brown rice, buckwheat.
Various types of meat, including pork, lamb and smoked meats. These options are not suitable for diets.

How to cook stuffed peppers in the oven - video

The presented videos illustrate the meat and vegetarian type of filling for oven-baked peppers. The first of them shows in detail the production of minced meat from white chicken and tomatoes. Pre-baking at 180ºC takes half an hour. The filled pepper halves are then sprinkled with grated cheese and cooked for another 15 minutes.

The second video is about peppers stuffed with champignons, rice, tomatoes and parsley. The prepared stuffed peppers are placed in a heat-resistant form with high walls and filled with a small amount of chicken broth. After half an hour in the oven at 180ºC, the peppers are greased with sour cream and sprinkled with grated cheese. Final baking takes another 15 minutes.

Given the dietary composition of the filling, oven-baked stuffed bell peppers are a suitable dish for slimming menus and sports diets. The rich mineral and vitamin composition in combination with plant fibers promotes overall health and cleansing of the body.

How do you cook stuffed peppers in the oven? What filling option do you think is optimal for this dish? Do you cook them with fruit? Do you use it in dietary practice? Share your culinary experiences, impressions and useful tips with us in the comments!

In our country, baked stuffed peppers can be considered a traditional dish. It is difficult to find a person who has not tried it at least once in his life. Large, ribbed and bright peppers seem to be specially created to be stuffed with other vegetables, meat or even fruits. This method of cooking allows you to pamper your family with not only a tasty, but also healthy dish. What can we say about its aesthetic beauty? Multi-colored fruits under a “coat” of cheese and herbs look simply magnificent.

Be sure to try making stuffed peppers baked in the oven in your kitchen. The recipe can be absolutely anything. We offer you a special selection, where there are the simplest options and more complex original dishes in the composition of ingredients.

Bell peppers stuffed with mozzarella cheese

A surprisingly simple and very tasty dish of vegetables and meat. Mozzarella cheese and garlic add a special piquancy to the taste. The preparatory process will take no more than fifteen minutes, and the cooking itself will take 45 minutes. All ingredients are for four servings. You will need:

bell pepper (any color) - 4 pcs.;
minced beef - 500 g;
medium-sized onion - 1 pc.;
boiled rice - 180 g;
two cloves of garlic;
tomato sauce (liquid consistency) - 300 g;
mozzarella - 100 g;
salt to taste.

Cooking steps

The proposed recipe for baked stuffed peppers is quite simple. A little time - and the result is a tasty and healthy dish on the table. You need to cut off the top of the pepper, clean it from the inside and rinse it. In order for it to stand evenly on the baking sheet, you can cut off the bottom part quite a bit. Blanch the peppers for two minutes in boiling water.

Separately, simmer the ground beef and finely chopped onions until tender. Then pour in a glass of tomato sauce, add rice, salt and garlic. Cook the mixture for another 3 minutes.

Preheat the oven to 180 degrees. Fill the peppers with the prepared mixture and place vertically on a baking sheet (or in a glass form) greased with vegetable oil. Pour the remaining tomato sauce on top and cover tightly with foil. Cook like this for ten minutes, then remove the lid and bake until done. Finally, sprinkle with cheese and let it melt. Serve baked stuffed peppers (see photo in the section above) as a separate dish with fresh vegetables or green salad.

On the eve of holidays or for children, the dish can be decorated in an original way. For example, as in the photo above. Use an orange or yellow pepper, add eyes, a nose and a mouth, and use the cut cap and stem.

Mexican style stuffed peppers

This stuffed pepper recipe uses only natural and healthy ingredients. Oregano, cumin and hot chili add aroma and spicy taste to the dish. It should be served with light arugula and spinach salads, boiled cauliflower and homemade bread. To prepare the dish you will need:

sweet pepper with the top part and seed capsule removed - 6 pcs.;
minced turkey (chicken) - 500 g;
cooked brown long grain rice - 180 g;
salsa sauce - 400 g;
fresh or canned corn - 200 g;
½ tsp each chili pepper, oregano and cumin;
black beans (cooked or canned) - 180 g;
finely chopped medium sized onion.

As you can see, in order to prepare baked stuffed peppers according to this recipe, rather non-standard products are required, but at the same time quite affordable. You can replace the beans with kidney beans and make your own salsa in advance.

Cooking process

The preparation of the dish is extremely simple. It is necessary to mix all the ingredients for the filling in a separate bowl, mix the mixture thoroughly until smooth. Then stuff the prepared peppers with the cap cut off. Then carefully place them in a deep baking sheet greased with vegetable oil, tightly to each other and cover with the “caps” that were cut off earlier. Add a little water (1/3 cup) and bake in the oven over low heat for several hours to allow all the ingredients to infuse each other's flavors. Black marks on the pepper will indicate readiness.

Stuffed peppers baked in the oven with minced meat, Spanish style

The original recipe for Spanish baked peppers is in many ways similar to the previous one, but has some specific features and ingredients. This is a completely vegetarian dish. Two roasted pepper halves contain 311 calories and 3.4 grams of fat. An excellent dinner option for those who have weight problems or are on a diet.

So, to prepare peppers baked according to this recipe, you need to take the following products:

large bell pepper (multi-colored) - 4 pcs.;
170 g quinoa (or rice);
460 ml vegetable broth;
120 g salsa (or regular tomato sauce);
400 g black beans (cooked);
170 g corn;
2 cloves garlic (chopped);
1.5 tsp each ground cumin and red hot pepper.

These are the main ingredients that will be stuffed with peppers. In addition to these, you will also need one ripe avocado, lime juice, ground coriander, chopped red onion and a little hot salsa.

How to cook?

A little pre-cooking time is required to make this baked stuffed pepper recipe. The quinoa should be boiled in vegetable broth until tender, the process will take about twenty minutes. In this case, the cereal should become “fluffy” and absorb all the liquid. The pepper needs to be washed and divided into two halves, cleared of seeds and partitions. Preheat the oven to 170-180 degrees. Grease a baking tray with oil.

In a separate bowl, combine cooked quinoa with remaining ingredients (except optional). Adjust the taste by adding salt, spices and pepper. Generously fill the pepper halves with the mixture, place them on a baking sheet and cover with foil. Cook for about half an hour. Then remove the foil and reduce the heat, continue to bake the vegetables for another 15-20 minutes.

Garnish the finished baked stuffed peppers in the oven (photo in the previous section) with ripe avocado slices, sprinkle with ground coriander and red onion, and sprinkle with salsa. Serve with light green salads.

Pepper in teriyaki sauce

The classic recipe for stuffed and oven-baked peppers in this case takes an unexpected turn towards Asian cuisine with its best traditions. An excellent dinner for two, moderately spicy, sweet-sour-spicy and original. To prepare you should take:

100 g cooked white rice;
130 ml meat broth;
2 large bell peppers;
250 g minced beef;
green onion stalk (chopped on the bias);
1 medium grated carrot
3 tsp. brown cane sugar;
3 tbsp. l. soy sauce;
1 tbsp. l. chopped garlic;
½ tsp. ground ginger root;
60 g mozzarella cheese.

Cooking technology

Tasty and aromatic baked - a great alternative to a traditional dinner. It combines two components at once - the main dish and a vegetable side dish.

Before you start preparing food, you should turn on the oven and preheat it to 180 degrees. Next, boil the rice in the meat broth until half cooked. Cook the ground beef along with the carrots and the white part of the onion in a frying pan with a little vegetable oil. The vegetables should become soft and the meat should be dark brown. In the next step, add cane sugar, ginger, garlic and soy sauce, cook until the liquid is absorbed - one or two minutes. Divide the pepper into two halves, remove seeds and membranes, fill with filling and place on a glass pan greased with vegetable oil. Bake it first under foil for 30-40 minutes, and then bring it uncovered until cooked. Top the dish with cheese and green onions before serving.

Hearty breakfast - baked stuffed peppers (recipe)

The photo you see below reveals the secret of the interesting presentation of this dish from the first minutes. A hearty breakfast with tuna, egg and vegetables will fill you with energy and strength for the whole day, giving you a great mood thanks to its bright colors and great taste. To prepare you will need:

3 bell peppers (multi-colored);
1 jar 250-300 g;
3 medium sized tomatoes;
1 tbsp. l. olive oil;
1 onion;
2 cloves of garlic;
5 chicken eggs.

Cooking sequence

The main condition for breakfast is the speed of its preparation. First of all, turn on the oven at 200 degrees and leave to warm up. Treat the tomatoes with boiling water, remove the skin, remove the seeds and cut into medium-sized cubes. You can make this the night before or use canned tomatoes.

Cut the pepper into halves, remove seeds and membranes. Chop one part into cubes. Fry the onion in heated olive oil until light golden brown, add garlic, tomatoes, tuna and heat for 2-3 minutes. You can add chopped thyme for flavor. Balance the taste with the right amount of pepper and salt. Stuff the peppers with the mixture and make a small well in the middle. Place them on a baking sheet that has been greased in advance, or use parchment paper. Gently crack a raw egg into each pepper half. Bake in the oven until the whites are ready, usually about fifteen minutes.

Baked stuffed peppers with tuna for breakfast are original, not boring and very satisfying. Cooking will take even less time if you prepare all the ingredients in advance, the evening before. In the morning, all you have to do is fill the pepper halves and bake. A short time in the oven allows you to preserve the taste of vegetables.

The main question that worries cooks when cooking in the oven concerns the filling. The scope for imagination here is limitless. The most commonly used meats are chicken fillet, tomatoes, onions and rice. Preparations with cheese, minced fish, mushrooms, buckwheat, potatoes, even canned food are no less appetizing. In general, you are allowed to experiment, as well as make your own changes to the recipes presented below.

Pepper is good for the body, contains a large amount of vitamin C, also vitamins A, PP, group B. The fruits are rich in selenium, potassium, calcium, magnesium. Regular consumption strengthens the immune system, improves metabolism, and helps fight stress.

Preliminary preparation of products

Any recipe for stuffed peppers in the oven involves the use of the main ingredient - sweet Bulgarian fruits. They act as a kind of “cups” for the filling. You can cook stuffed peppers in the oven and in halves, filling vegetable boats with ingredients suitable to your taste. The choice depends only on the preferences of the hostess.

To ensure that the peppers bake evenly, it is better to select pods of the same size and density. You can line the baking sheet with foil for faster browning. The brighter the vegetables, the more beautiful the finished snack turns out, so you can safely combine shades. The same rule applies to gravies - orange and red sauces will help highlight the beauty of the dish. Here are some more tips for preparing your ingredients.

Bell peppers. Select fruits that are dense and without signs of rot, wash them, and clean out the seeds and internal partitions. Wash again and dry on a napkin.
Rice, buckwheat, couscous and other grains. Measure out the required amount and boil in salted water until half cooked.
Fresh vegetables. Peel the carrots and grate them. Peeled onions are cut into cubes, quarters or half rings. Tomatoes are doused with hot boiling water, then the skins are removed.

If you use too large pods for stuffing, they will bake unevenly. The filling inside will remain half-baked, the outside will crumble or turn into a dry crust. And the inner walls of the Bulgarian “cups” will be hard.

Stuffed peppers in the oven, baked whole

Stuffed bell peppers with meat, cheese or vegetables in the oven as in the photo are easy to make. It is enough to prepare the filling, think over the gravy option, and stuff the dense pods. The step-by-step recipes below will help you bake fruits and create a delicious and colorful snack for the whole family.

You can serve baked vegetables with herbs, sour cream, thick sauce or under a cheese crust. By default, all recipes use five to eight bell peppers; the exact number depends on the variety and size of the fruit.

With minced meat and rice

Peculiarities . Stuffed peppers with meat and rice in the oven is a hearty stand-alone dish served for lunch and dinner. To prepare minced meat, pork, beef, and less often chicken are used. The tomato sauce appetizer is prepared with any vegetables you wish.

minced meat (pork and beef) - 400 g;
boiled rice - two-thirds of a glass;
tomatoes - five to six pieces;
laurel - five leaves;
allspice and black pepper - five peas each;
ground paprika - half a teaspoon;
salt, seasonings;
water.

What we do

Mix minced meat with rice, salt and pepper.
We stuff the fruits and place them tightly in a deep mold with the ends down.
We cut the tomatoes into slices, send them to the preparations, inserting them between them, laying them on top.
Add spices and seasonings.
Dilute the tomato paste with water to obtain juice. Fill the contents of the mold to a height of 4-5 cm.
How much to cook? Place in an oven preheated to 180°C for 40 minutes.
Serve hot.

To enhance the taste, it is recommended to add fried onions and carrots, shredded cabbage, and chopped tomatoes without skin to the filling. To highlight the aroma and add appetizing, you can sprinkle the appetizer with fresh herbs before serving.

With vegetables

Peculiarities . Those who prefer stewed vegetables because of their health benefits will enjoy this simple baking recipe. The dish cannot be called dietary - it contains rice, sour cream, and tomato paste. But it contains a lot of vitamins and nutrients. Frozen vegetables can also be suitable for this dish.

Ingredients required for stuffing:

eggplants - two young fruits;
carrots - one root vegetable;
onion - two heads;
tomatoes - two pieces;
boiled rice - two-thirds of a glass;
tomato paste - two tablespoons;
sour cream - two tablespoons;
vegetable oil;
seasonings, salt.

What we do

Peel the eggplants, cut into slices, and fill with salt water for 20 minutes.
Fry carrots and onions in oil.
Scald the tomatoes with boiling water, remove the skin, cut the pulp into cubes.
We wash the eggplant pieces and chop them into small slices.
Transfer the eggplant and tomato cubes to the carrot and onion fry, add salt and pepper, and simmer covered for ten minutes.
Add boiled rice here and stir.
We fill the required amount of fruits with rice and vegetable mixture and transfer them to an oiled form.
Bake in the oven for 40 minutes at 180°C.
Serve hot as the filling becomes hard as it cools.

With mushrooms and chicken fillet

Peculiarities . In this recipe, fresh mushrooms are used, both champignons and other gifts of the forest - porcini, boletus, boletus. If desired, chicken can easily be replaced with turkey, adding satiety to the dish. The appetizer looks great even on a holiday table, surprising with its aroma and the beautiful appearance of multi-colored pods.

Ingredients required for stuffing:

chicken fillet - 300 g;
onion - one;
mushrooms - 200 g;
hard cheese - 120 g;
vegetable oil;
salt, seasonings;
parsley.

What we do

Chop the onion and chop the mushrooms.
Fry in an oiled frying pan.
We pass the chicken fillet through a meat grinder, combine it with chopped parsley, pepper and salt.
Combine all prepared ingredients.
Stuff the peppers, place them in a mold and sprinkle with grated cheese.
Bake at 190°C for 35 minutes.

You can bake stuffed peppers in the oven with mushrooms and chicken not only whole, but also in halves, adding grated cheese before finishing cooking. It is better to take red fruits for filling - they are more fleshy and juicy.

With feta and cottage cheese

Peculiarities . This original appetizer can be served hot or cold, stuffed whole, in boats or circles. The soft creamy taste will highlight the piquancy of roasted vegetables.

Ingredients required for stuffing:

feta cheese - one package;
soft cottage cheese - one pack;
parsley - one small bunch.

What we do

Place the prepared pods on a baking sheet and place in the oven for 25 minutes. Bake at 150°C so that they brown evenly. The main thing is not to overcook so that they remain crispy.
At this time, prepare the filling - mash the feta with a fork, mix with cottage cheese and chopped parsley.
Remove the fruits from the oven, cool slightly, and fill with the cheese and curd mixture.
Place the pan back in the oven for three minutes to serve hot.

Preparing half-boats

You can stuff bell peppers not only whole, but also in halves, filling multi-colored vegetable boats with the filling. This appetizer looks bright, evokes an appetite, and a desire to try at least one slice. Boats in sour cream or tomato filling, under a cheese crust, are especially tasty.

With creamy sauce

Peculiarities . This option is quite high in calories, but at the same time satisfying. Thanks to the meat and rice, the dish can be used as a complete lunch or dinner, without additional side dishes with salads. Vegetables will help replenish the daily dose of vitamins, and the gravy will give the filling a creamy taste.

Ingredients required for stuffing:

rice cereal - 200 g;
combined minced meat - 300 g;
cream - one glass;
onion - two heads;
carrots - two medium-sized root vegetables;
tomatoes - two pieces;
seasonings, salt;
vegetable oil;
greens - optional.

What we do

Boil the cereal for about 12 minutes, cool.
Chop the vegetables and mix half of them with minced meat. Salt, pepper, add any herbs (parsley, basil) if desired.
Fry the second half of the vegetables in oil and remove from heat.
Prepare cream sauce by mixing cream with frying, seasonings, and salt.
Stuff the fruits with the filling and pour the resulting gravy into the mold.
Bake for 30 minutes at 170°C.

If desired, the cream can be replaced with the same amount of sour cream, then the peppers will be baked in sour cream sauce. Ten minutes before the end of cooking, you can sprinkle the boats with 100 g of grated cheese, so the taste will become even richer and more delicate.

In sour cream and tomato filling

Peculiarities . This recipe is a win-win option when you need to quickly prepare a hearty lunch for your family or guests. Vegetables in sour cream and tomato sauce turn out tender, juicy, and appetizing in appearance. When serving, you can add thick sour cream to a plate and sprinkle with herbs.

Ingredients required for stuffing:

minced pork and beef - 300 g;
boiled rice - three tablespoons;
tomatoes - two pieces;
onion - two small heads;
carrots - one root vegetable;
garlic - two cloves;
tomato sauce or ketchup - four tablespoons;
sour cream - 150 ml;
water - 500 ml;
sunflower oil;
seasonings and salt;
dill, parsley.

What we do

Fry the prepared pods in an oiled frying pan for three to four minutes until the walls are browned. Set aside.
Fry grated carrots and quartered onions in oil, add salt and spices.
Mix the carrot and onion fry with meat and rice.
Scald the tomatoes with boiling water, remove the skin, and chop into cubes.
Grind the garlic with a press, cut the greens with a knife.
Mix these ingredients with the minced meat, pepper again, and add some salt.
Stuff the Bulgarian fruits with the mixture and place them in a deep pan.
Prepare tomato-sour cream sauce. To do this, combine sour cream with tomato sauce, water, seasonings, and add some salt.
Pour the sauce over the fruits until they are almost covered.
Place the stuffed peppers with gravy in the oven, preheated to 180-190°C, bake for 45 minutes.
Serve with herbs and cold sour cream.

With canned tuna and eggs

Peculiarities . A mixture of tuna and egg in pepper will make your breakfast healthy and satisfying, and will give you energy for the whole day. Multi-colored boats filled with bright contents will decorate even a festive feast and will appeal to children and adults.

Ingredients required for stuffing:

canned tuna - one can;
raw eggs - six pieces;
tomatoes - two fruits;
olive oil - one tablespoon;
onion - one head;
garlic - two cloves;
salt.

What we do

Preheat the oven to 200°C.
Scald the tomatoes with boiling water, remove the skin and cut into cubes. If desired, we even use pickled tomatoes.
Fry the onion in olive oil, add chopped garlic, tomato cubes, and canned goods mashed with a fork.
Warm the mixture for a couple of minutes, adding salt if necessary.
We fill six boats with the mass and make a depression in the middle with our finger.
Place the pieces on a greased baking sheet and carefully pour a raw egg into each boat.
Bake for 15 minutes.

If you prepare and chop all the ingredients the night before, preparing your breakfast snack will take even less time. For flavor, you can add thyme and basil to the stuffing mixture.

Under a cheese coat

Peculiarities . Stuffed peppers baked with minced meat in the oven will turn out more tender and tastier if you sprinkle them with grated cheese during cooking. Once melted, the cheese mass forms a soft “coat” that will not allow the filling to dry out. This appetizer is best served hot.

Ingredients required for stuffing:

minced meat - 200 g;
tomato - one;
onion - one;
zucchini - a third of the fruit;
hard cheese - 100 g;
mayonnaise - two to three tablespoons;
salt.

What we do

Peel the tomato and a third of the zucchini and cut into small slices.
Finely chop the onion.
Mix vegetables with spices, add some salt, and season with mayonnaise.
Mix with minced meat.
Fill the boats with the mixture and place them on a baking sheet in the oven for 30 minutes. Bake at 180°C.
Take it out, sprinkle with grated cheese, and cook the stuffed peppers in the oven with the cheese for another 15 minutes.

To prevent baked peppers from becoming too dry in the oven, you can add a little water to the baking sheet. It will boil away during the roasting process. However, the dish will be tastier if you cook the pods with gravy, cream or tomato sauce.

Reviews: “My husband really likes it”

I boil the rice a little, then salt and pepper and mix everything with the minced meat. vegetables to taste, I take tomatoes, onions, a little garlic, fry the carrots and then put them on a baking sheet along with the peppers, salt everything once more, add a little water and into the oven for about 40 minutes. I like this recipe better, you don’t want to put it in the oven, You also add water to the pan and simmer there, but it turns out that you have to add more water.

Inna, https://deti.mail.ru/forum/dosug/obo_vsjom_na_svete/perec_farshirovannyj/?page=4

Now I cut the pepper lengthwise, stuff each peppercorn, put a slice of tomato on top of the tomato cheese on each peppercorn, cover everything with foil on top, do everything on a baking sheet in the oven, put tomatoes down on the baking sheet in front of the pepper so that the pepper doesn’t burn, add tomato paste and oil down and less than half a glass of water... I bake it for about an hour and a half, it’s delicious, it can’t even be compared to regular stuffed stuff...

LUCKY, https://deti.mail.ru/forum/dosug/obo_vsjom_na_svete/perec_farshirovannyj/?page=4

I love stuffed peppers. Between the sharp corners of the pepper, I place the potato halves in the pan. The pepper stands evenly, and the potatoes are imbued with a delicious aroma. I put potatoes on a plate next to the peppers, my husband really likes them.

Nata, https://www. say7.info/cook/comments/109-Farshirovannyiy-p1.html

The recipe for this dish, like any other, is simple, tasty and most often was invented by the poor. Some attribute this dish to the Moldavian and Bulgarian peoples, and the Italians insist that this is their national dish. It’s hard not to believe this, because peppers were grown by Indians and Indians. Christopher Columbus helped the Mediterranean countries discover this vegetable, from where it came to Europe and, by the 17th century, to the territory of modern Russia, presumably from Bulgaria.

It began to be served as an independent dish in the form of a stuffed dish in Naples and Campania (Italy), where the filling was a mixture of fish, bread, olives and fried vegetables in olive oil. Sometimes there was a composition of leftover meat mixed with cheese, pasta or rice. It has been on European menu lists since the 19th century.

Cooking options

Mediterranean ancient recipe . It turns out that it is a very satisfying dish rich in vitamins, phosphorus and proteins. If presented beautifully, it can become an original holiday dish.

Ingredients:

Sliced and fried white bread 150 grams (4 slices);
1 ripe tomato;
1 can of sprat in tomato (then you can do without the tomato) or canned tuna;
10-15 olives;
5-6 tsp. capers (a necessary product to add piquancy and refined taste);
1 piece not large red or white onions;
Mozzarella;
spices.

Mash the preserved fish with a fork (drain off excess liquid). Chop the olives, onions and tomato pulp. In a bowl, mix the prepared ingredients, add croutons, capers, grated cheese and spices. Fill the vegetable halves with the resulting mixture and bake for 20-30 minutes at 200 degrees C, having previously sprayed the baking sheet with oil.

Peppers stuffed with pasta . This option is very suitable if you have welded products left at home. With some light manipulations you will get a non-standard dish that will please the whole family and is quick enough to suit the busiest mother.

For 3 large peppers you will need:

pre-cooked pasta 200 grams;
1 medium onion;
1-2 cloves of garlic;
3 tbsp. l. sour cream;
minced meat 200 gr.;
Russian cheese;
1 egg (for binding the minced meat);
seasonings

Fry the minced meat with finely chopped onion and garlic, add pasta, grated cheese, seasonings and egg. Place the well-kneaded mixture into the prepared peppers and bake for 15-20 minutes at a temperature of 180-200 degrees C.

Sweet pepper halves stuffed with cheese and egg . Great for breakfast or dinner. Cooking speed is no more than 15-20 minutes. If you want to use it in the morning, you can prepare it in the evening.

Ingredients:

1 regular shaped pepper;
hard cheese;
2 large chicken eggs;
salt, seasonings;
tomato;
greens (optional).

Turn on the oven. While it is warming up, the pepper is cut lengthwise, the seeds are removed and washed. Fill each part with chopped tomatoes (it is better to remove excess juice), add salt and grate cheese on top. At the end, beat in an egg and add seasonings again. Bake for 10–20 minutes (depending on size).

Classic recipe with minced meat and rice . Let's look at this recipe in detail. It seems that every housewife knows how to cook this, on the one hand, complex, and on the other hand, simple dish. Properly prepared, any man and even his mother-in-law will like them.

Ingredients:

Bell pepper - 10 pieces;
1-2 onions;
Carrots – 1 pc.;
1-2 large cloves of garlic;
Minced meat – 300 grams;
Rice (pre-cooked) – 150 grams;
Salt, ground black pepper to taste, allspice – 5 peas;
Olive (sesame, sunflower of your choice) oil – 5 tbsp. l.;
Tomato puree or paste;
bay leaf – 3 pcs.;
Starch – 1 tbsp. l. (or 2 tbsp flour).

Pour olive (sunflower) oil into a heated frying pan and fry the diced onion and grated carrots. We set aside 1/3 of the part for the sauce, and put the rest into a bowl with minced meat and rice. Season with spices, garlic and mix well. We fill the voids of the peeled pepper with minced meat with vegetables and cereals. There are 2 cooking options: baking the halves, as in previous recipes, or whole in the sauce. If the second option is chosen, then 5 tbsp is added to the pan with 1/3 of the vegetable mixture. l. tomato paste, starch, bay leaf, salt, 0.5 tsp. sugar, allspice, add 0.5 liters of boiled water and stir thoroughly.

Pour the sauce into a duck dish or baking dish, lay out the peppers, cover with foil and put in the oven to cook for 30-40 minutes at a temperature of 180-200 degrees C.

Video recipe

Which rice should you choose?

To prepare this dish, the best option is round-grain rice. It has a high starch content, which helps to “bind” the consistency of the minced meat and keep its finished shape.

There are 3 options for preparing cereals:

Do not cook at all and add raw.
Bring until half cooked (do not cook or add to boiling water and set aside for 15-20 minutes to swell).
Bring to full readiness.

Does the type of pepper matter?

For baking in sauce, it is better to take the usual bell pepper, Moldavian “gogoshar” or “merishor” because the sweet and tasty “paprika” variety absorbs salt and releases excess sweetness and liquid.

Which minced meat is better?

Chicken and chicken-beef. Suitable for dietary and baby food.
Pork and beef. The main choice of most culinary lovers. Nutritious, juicy and moderately fatty. Versatile in any recipe.
Beef. – The best option for sausages, but it will not give the desired juiciness, even if you add pork lard.

Sauce

Tomato is a classic in this recipe. You can soften the tomato taste with sour cream, but it is better to serve it separately.
Bechamel (based on flour and milk) goes well with baked sweet peppers. Thanks to their taste and consistency, they soften and enhance the dish.
Other varieties are not very suitable for these recipes.
It is recommended to use it in the same sauce that the vegetables were stewed in. During the cooking process, aromas and tastes mix and do not play separately.