Recipes for delicious gravy for stuffed peppers. Recipe: Stewed stuffed peppers - in tomato juice with pulp Stuffed peppers in tomato sauce
For the recipe with photos, see below.
Good day, my reader! This is my first recipe that I will share with you. I have many interesting recipes for very tasty dishes that are not difficult to prepare. So, today let's prepare peppers stuffed with meat and rice in tomato sauce.
Pepper stuffed with meat and rice recipe
To stuff our bell peppers with meat and rice, you first need to prepare the minced meat. To prepare minced meat we will need:
- 500 g meat (pulp);
- ½ cup rice;
- 1 onion;
- 3 tbsp. spoons of vegetable oil;
- salt and black pepper to taste.
It will be tastier if you use two types of meat for minced meat, for example 250 g of beef and 250 g of pork! Cut the washed meat and pass through a meat grinder. Mix with boiled fluffy rice and finely chopped onion sautéed in oil, adding salt and pepper. You can buy ready-made minced meat in the store, then add rice and onions to it. But I know from personal experience that minced meat prepared independently is much tastier than store-bought! The filling for the peppers from meat and rice is ready.
Now let's prepare the bell pepper. Wash the green sweet pepper pods, trim off the tops and remove seeds. Place the prepared pepper in boiling salted water for 2-3 minutes, then place on a sieve and let the water drain.
Fill all the peppers with minced meat prepared in advance and place in a saucepan or deep cast-iron frying pan.
To prepare tomato sauce, mix tomato paste with cream in 1:1 proportions, add salt and basil to taste. Mix everything and pour this sauce over the peppers, add 1 glass of water. Cover with a lid and simmer in the oven (if in a frying pan) or on the stove (if in a saucepan) over low heat for 30-40 minutes.
It turns out incredibly delicious! This is what the finished dish looks like: peppers stuffed with meat and rice, stewed in tomato sauce. Other culinary recipes can be found at the link above. Bon appetit everyone!
Interesting articles
Juicy, delicious meatballs with rice are much easier to cook in a slow cooker than on the stove, because there is no need to constantly monitor so that nothing runs away or burns! Meatballs with rice (recipe 1) Cooking time - about 90 minutes. Ingredients: Minced meat (beef) – 500g. Rice – 0.5
When I need to whip up stuffed peppers, I do it this way - simmer them in sour cream sauce in the oven. Of course, the procedure for stuffing peppers itself is a rather lengthy process, but you can prepare for it in advance. For example, one evening I cook minced meat and
Vegetables and meat go well together, which is why peppers stuffed with meat and rice have already become a classic of the “cuisine genre”. This dish is simple and fairly quick to prepare, and its amazing taste is familiar to everyone. Peppers stuffed with meat are suitable for a festive table,
Stuffed peppers in the Redmond slow cooker are easy to prepare. In addition, this is a very tasty dish; many people prepare it for future use. During the pepper season, the housewife buys it, peels it and stuffs it with minced meat with vegetables, or just vegetables (as you like), and then puts everything in the freezer. In winter
You can't help but like bell peppers stuffed with rice and minced meat in tomato sauce. There are many options for stuffing peppers, I want to offer my own version. It’s original when bell peppers are different colors. And you can add your favorite spices. It's not difficult to cook, but it turns out to be satisfying and plentiful. And most importantly, so that the filling does not fall out of the peppers during stewing, it must be compacted very tightly.
Let's get started: peel and wash the onions and carrots. Cut the onion into small cubes, grate the carrots on a coarse grater.
Fry half the onion and half the carrots in vegetable oil until golden.
Meanwhile, we clean the bell peppers from seeds and stalks. Mine. You can also use frozen peppers according to my recipe.
In a large saucepan, combine tomato paste, sour cream, onion, carrots and 2 cups of water. Stir until smooth. Add salt and pepper to taste. Bring to a boil.
In the meantime, combine assorted minced meat (I have pork and beef) with all the spices and sautéed vegetables, and with pre-boiled rice. Salt and pepper to taste. Mix thoroughly.
Stuff the bell peppers, compacting the filling tightly.
Place the stuffed bell peppers into the boiling sauce. Bring to a boil again.
I've tried a lot of recipes for stuffed peppers. I baked it in the oven, and stewed it in a saucepan, and poured it with sour cream, and tomato paste, and ketchup, and tomato-sour cream filling... In general, it went through fire, water and copper pipes! =))
What I liked most was stewing the peppers in a saucepan with tomato juice. This way the peppers turn out juicy, soft and aromatic, and it doesn’t take much time to cook.
I will even say more: even those guests who, in principle, do not eat them, love such peppers! =)
So, the recipe itself...
First, I boil the rice. I measure two parts water to one part rice.
I pour the water into the pan and put it on the fire.
While the water is boiling, I rinse the rice under running water until clean, clear water begins to drain from it.
As soon as the water boils, add salt and add rice.
I cover the pan with a lid. As soon as the water boils, reduce the heat to low and cook for about 7-10 minutes. I don’t open the lid and don’t disturb it.
After the specified time has passed, remove the lid and lightly stir the rice so that the moisture evaporates completely.
I turn off the heat and transfer the rice to a plate so that it cools faster.
This cooking method produces al dente (slightly undercooked) rice.
You don't have to cook the rice. In this case, you need to rinse it thoroughly and wait until all the water has drained. When stuffing peppers, you will need to put less filling so that during the stewing process after the rice is boiled, it does not fall out or tear the pepper.
While the rice is cooling, I wash and clean the peppers. I cut off the “lid” and don’t throw it away. I carefully remove the seeds and rinse the pepper again under running water.
I try it on my pan and cut it to the desired size.
I also clean and wash the vegetables. I cut the onion into thin half rings and the carrots into strips. I chop the garlic with a knife. I cut the cut ends of the peppers into strips.
I also add small peppers to the filling, which are often found in nets at the market.
Pour vegetable oil into a heated frying pan and add chopped vegetables.
Fry for about 5 minutes.
I leave it to cool. You can mix everything while hot. I just can't stand the smell of cooked meat! =(
I put the minced meat in a container, add rice and fry.
Mix everything thoroughly and add salt and spices. In my case, this is ready-made seasoning, sweet paprika and red/black pepper. I add more of everything (slightly add salt), since the tomato juice will “pull” the salt and spices out of the filling and the peppers may turn out a little bland.
I mix thoroughly and fill the peppers.
I put them in a saucepan, cover them with lids and pour in tomato juice. I choose the cheapest tomato juice offered in the store. In this case, I needed almost a liter of juice. I bought juice with salt. If yours is fresh, add salt directly to the pan.
I don’t pour the juice to the edge of the pan, since boiling will definitely flood the stove. It is best to leave 2 cm.
I put the pan on the stove and add coriander, black peppercorns and bay leaf.
I cover it with a lid and wait for it to sizzle. As soon as the water begins to boil, reduce the heat and simmer the peppers for about 40-45 minutes.
The peppers are ready!
The tomato juice that we used when stewing the peppers can not be poured out, but used to prepare gazpacho or Rigatoni pasta.
I will definitely tell you about this soon! =)
Cooking time: PT01H20M 1 h 20 min.
Rating: 5.0/ 5 (1 vote cast)
Greetings to all visitors to the culinary blog site!
Friends, today I want to introduce you to stuffed peppers with minced meat and rice in tomato sauce. I cook this dish very often, especially in the summer, when I eat my own from my home garden without nitrates or any chemicals.
Stuffed peppers
The peppers cook very quickly and the taste is simply divine. The filling turns out juicy with a pleasant taste of sweet paprika. I use whatever I have on hand: poultry, pork or pork-beef. You can buy it ready-made, but it’s better to make it at home from a whole piece of meat.
Ingredients:
1. Meat or prepared minced meat - 500 gr.;
2. Sweet pepper - 1 kg (25 pcs.);
3. Onion – 200 gr.;
4. Carrots – 1 pc.;
5. Tomato paste – 70 gr.;
6. Rice (dry) – 1 tbsp.;
7. Sugar – 1-2 tbsp;
8. Laurel - 2-3 leaves;
9. Vegetable oil for frying;
10. Salt, pepper - to taste.
Product Set
How to cook stuffed peppers with minced meat and rice?
In order not to waste time, immediately put a pan of salted water on the fire so that in the meantime the rice can cook and cool. Wash the rice and cook until half cooked.
Next we grind the meat, but if the minced meat is ready, then we take on the vegetables. Peel and rinse onions and carrots. We take a lot of onions, because... We will have it both in minced meat and in sauce. Finely chop the onion, the smaller part will go into the sauce, and the larger part will go into the filling. Just grate the carrots.
Onions and carrots
Wash the sweet pepper and, carefully cutting off the top, remove the core, partitions and all the seeds. After cleaning, I usually rinse the pepper again to remove absolutely all the seeds.
Peeled pepper
Now let's prepare the filling. In a large bowl, mix the rice, minced meat, most of the onion and spices (sometimes I add an egg).
Preparing the filling
Mix the mass well so that it is homogeneous, you can beat it a little.
Ready filling
Before you start stuffing the peppers, put a frying pan on the fire, pour a couple of tablespoons of vegetable oil and fry the onions and carrots until browned.
Fried onions and carrots with tomato paste for sauce
Then add tomato paste, mix, add a little water and simmer over low heat.
Ready sauce
In the meantime, prepare the sauce for stuffed peppers with minced meat and rice, quickly fill the peppers with the filling and place them in a saucepan with a thick bottom. To be on the safe side, you can put a couple of cabbage leaves on the bottom.
Stuffed peppers in a saucepan
Pour the finished sauce over the pepper and add water. If you want more gravy, add more water.
Pepper ready to cook
We also put salt, sugar, bay leaf in a saucepan with peppers, cover with a lid and put on fire. When the peppers boil, open the lid a little to allow steam to escape, turn the heat to medium and simmer for 40-60 minutes.
Ready stuffed peppers
To determine the readiness of the dish, you can take out one pepper and taste it; if necessary, you can immediately pepper or add salt to the dish.
It is better to serve peppers stuffed with minced meat and rice not immediately, because... the filling may seem a little dry. But when they stand for a while (30-60 minutes), they will absorb the sauce and acquire juiciness and rich taste. Bon appetit!
Lastly, I suggest watching a video recipe for making peppers stuffed with meat and mushrooms.
Stuffed peppers with minced meat and rice in tomato sauce, 5.0 out of 5 based on 1 rating
More interesting recipes:
Cooking time: 55 minutes.
Servings – 4-5.
Ingredients:
- Medium size bell pepper – 8-10 pcs.,
- Rice raw – 70 gr.,
- Onion– 2 pcs.,
- Carrot– 1 pc.,
- Pork pulp (you can use pork or beef ground meat or pork) – 500 gr.,
- Tomato paste – 1.5 tbsp. spoons,
- Refined oil for frying,
- White sugar – 1 teaspoon,
- Vinegar (9%) – about 1 tbsp. spoon,
- Salt, ground pepper to taste, bay leaf,
- Greens, green onions, sour cream for filing.
Cooking method:
1. For stuffed peppers, you can buy ready-made minced meat, or you can buy pork pulp with a small amount of fat and grind it in a meat grinder. It will take more time, but it will be very homely, you won’t be able to pull it off. I had ground pork and beef purchased from a trusted butcher. So, put the minced meat in a bowl. Add the peeled onion (three on a fine grater), rice, salt, pepper and mix.
2. During the cooking process, the rice will swell, and in order for the filling to be juicy and soft, pour a glass of ordinary water into the minced meat and mix again. The minced meat should be liquid. This is the criterion by which you will know how much water to add. The filling is ready.
3. How to prepare pepper? We cut off the top along with the tail, and with a small spoon we take out the membranes with the seeds. Then wash the peppers and place them on a plate.
4. Now we stuff the pepper.
5. And then place it tightly together in the pan. Fill with salted water or bouillon so that it is completely immersed in liquid, and place it on the stove. After the water boils, reduce the heat and cook the pepper under the lid for 20-25 minutes. 
6. All that remains is to prepare the frying. Peel the second onion and carrots. We wash the carrots and grate them on a coarse grater, and chop the onion into cubes.
7. Now fry vegetables in refined oil and add tomato paste diluted in water (a glass of water). For a more piquant taste, add sugar and vinegar to the roast, mix everything and simmer for 3-5 minutes.
8. Now transfer the frying into a pan with bell pepper.
9. 3 minutes before readiness, add the bay leaf. Our stuffed peppers in tomato sauce ready. If possible, let the pepper steep (at least 20 minutes), this will be justified, as it will become even tastier. Serve the peppers in portioned plates, topped with tomato sauce and sour cream. Decorate the top with chopped herbs and green onions.
Bon appetit!
