A dish of peppers stuffed with meat. Peppers stuffed with meat and rice

Peppers stuffed with meat and rice are very popular in our country, and its recipe is passed down from generation to generation. Today there are several options for its preparation. This dish has a very beautiful, festive look, and it is very easy to prepare, so housewives often serve it on the festive table.

Today I will introduce you to easy recipes for its preparation. This dish was one of the first that I was taught to cook in my youth, so you will definitely succeed, even if you are new to cooking.

Recipe for stuffed bell peppers with minced pork

Kitchen appliances and utensils: hob, frying pan, saucepan.

Ingredients

For this recipe for delicious stuffed peppers, you can use the minced meat at your discretion. This time I took pork. You can take pork, beef or chicken. It’s better to cook it yourself, then the dish turns out even juicier and tastier. If you decide to buy it in a store, give preference to chilled minced meat with a pleasant smell.
By the way, in Azerbaijani cuisine only lamb meat is used to make minced meat. In this case, young lamb will be preferable, then we will get a juicy and tender dish.

Use short grain rice. It has gluten, which can hold the shape of the finished filling. It must be pre-soaked, then it will reach full readiness during stewing. Some people add already boiled rice, but in this case the filling will fall apart and its taste will become neutral. Adjust the amount of rice yourself. Sometimes they put a lot of it, mixed with stewed vegetables and without using meat at all.
For the sauce you can use tomato paste or ketchup. If you wish, you can use fresh tomatoes or homemade canned ones.

Step by step recipe

Pour boiling water over 70 g of rice and leave for 10 minutes.
From 6-9 bell peppers, cut out the seeds with the stalk.
Chop two carrots, onions, and a clove of garlic and fry everything.
Mix 400 g of minced meat with swollen rice (drain the water from it first) and half the fried rice. Add salt and pepper to taste.
Stuff the peppers without compacting the filling, so the rice will increase in volume.
Place the remaining roast on the bottom of the pan.
Arrange the peppers in a circle.
Mix 2 tbsp. l. sour cream and tomato paste. Add a teaspoon of salt and pepper. Pour a glass of water and mix.
Season the stuffed peppers with the mixture and fill them with water so that the tops remain open.
Boil, add 2 bay leaves and 3 pcs. peppercorns. Simmer for 40 minutes.

Video recipe for making stuffed peppers with minced pork and rice

Dear readers, I invite you to watch a video that outlines a step-by-step recipe for peppers stuffed with meat and rice. You will see how to properly peel vegetables, what kind of gravy and minced meat you get, and what will happen when they are fully cooked.

Serving options

This dish is completely independent. Additionally, you can mix or serve sour cream and herbs separately.
At a festive event, place it on a beautiful dish and decorate with greens.
You can not stew the finished pepper, but freeze it and use it as needed.. So in a matter of minutes you will have a fragrant treat on the dinner table.
This dish is considered a summer dish. To preserve the preparations for the winter, they can be canned or frozen.

Spices add interest to even the simplest foods. So, when using a variety of seasonings, we will get an incredibly tasty food with a pleasant aroma. Of course, you can adjust the amount of seasonings yourself, but try following the recipe first, and then you will understand what you would like to add more, and what to reduce or remove altogether.

Peppers with minced chicken are very light and tender. I suggest using my classic stuffed pepper recipe.

Stuffed peppers with minced chicken

Cooking time: 1 hour
Number of servings: for 6 people.
Calories: 80 kcal per 100 g of product.
Kitchen appliances and utensils: blender, frying pan, saucepan.

Ingredients

Choosing the right ingredients

We will use minced chicken. Don’t take it from just one fillet, it will be a little dry. Only if you initially want to get the dish in this version, then it will do. Ideally, you can make minced meat from thighs or one chicken at home.
The color of the pepper can be any, but it is better to choose a larger size. This makes large and beautiful portions, and it’s easy to stuff.
The amount of pepper will depend on its size, but you will need about one and a half kilograms.
I learned the recipe for sauce for stuffed peppers in one of the restaurants. You can use it not only for this dish, but also for any other. It really turns out very tasty and aromatic thanks to the spices.

Step by step recipe

Wash one and a half kilograms of bell peppers, remove the stems and seeds.
Cut the bottom of two large tomatoes crosswise and pour boiled hot water over them. Leave for 10 minutes.
Chop 2 onions large and two finely.
Fry finely chopped onion, sprinkle with black pepper.
Grate one carrot on a coarse grater and two on a fine grater.
Add 2-3 cloves of garlic, passed through a garlic press, to the finely grated carrots.
Fry them together with onions.
Pour 70 g of rice and fried vegetables into 1 kg of minced meat, add salt and mix.
Stuff the peppers. Place in a column in a pan.
Saute the coarsely chopped onion. When it turns golden, add carrots.
Remove the skins from the tomatoes and make a tomato using a blender or meat grinder.
Mix one hundred grams of ketchup or tomato paste with the tomato. If you don't have tomatoes at home right now, you can do without them. Add 100 g of sour cream here if desired.
Add a teaspoon each of salt, sugar, black pepper, half a coffee spoon of turmeric and a pinch of cumin. Break 2 bay leaves and add here.
Mix everything and pour into the pan with the onions and carrots. Let it simmer for about five minutes. Then pour about enough boiling water to pour it into the pan with the peppers and simmer for 10 minutes.
Pour the sauce over the peppers. If you couldn't cover them completely, add water.
Put on fire and simmer after boiling for about 25 minutes.

Video recipe for preparing stuffed peppers with minced chicken and rice

I bring to your attention a short video that outlines the entire process of preparing a delicious treat step by step.

Cooking options

Columbus brought stuffed peppers from America during his travels.. Initially, this dish belonged to the cuisine of the poor, because it was prepared from noodles, rice, and meat that were left over after eating. Merchants often took it with them on the road for a snack when selling goods from their carts. And only at the end of the 19th century, when it came to the city of Ischia, local chefs began to make various fillings for it, and preserved peeled peppers for use not only during the growing season. Such dishes began to appear in restaurants that were appreciated by noble people.
Nowadays, meat, mushrooms, any vegetables and cereals are used for its filling.. The classic recipe is the rice filling and minced meat, which we talked about today.
Can be done. You will receive an excellent, tasty dish, the preparation process of which will not take much time. I recommend that you contact your assistant more often to prepare this dish.
There is a wonderful recipe. During the cold season, such a dish will remind you of summer, and your body will receive a healthy snack during the day.
I am sharing with you the most delicious recipe that I received from my mother, who loves to stick to diets. This dish turned out to be very interesting, and now I make it quite often for my family.
You can stuff almost any vegetables. Let's look at the recipe. Even those who are indifferent to such a product will enjoy it with pleasure and even ask for more.
They turn out incredibly tasty. Eating vegetables is good for you, so add them to your weekly meal list often. And from the oven we get a dietary meal without extra fats and carbohydrates.

Dear cooks, I hope I was useful to you today, and you took advantage of my most delicious recipes for stuffed peppers. If you have any suggestions or recommendations, leave them in the comments, I will definitely take a look. Perhaps you have your own delicious recipes with vegetables, share them, I will be happy to cook them according to your recipe for my family. And now I wish you more delicious dishes on the dining table and bon appetit!

Previously, cooking stuffed peppers was a whole epic for me and I cooked it only on weekends, in my free time from work. Now I’ve gotten the hang of it and it takes me no more than an hour to prepare this wonderful dish. Bell pepper stuffed with meat and rice is not only a very tasty, but also a healthy dish, because there is practically no roasting in it.

Prepare homemade minced meat 50/50, beef + pork.

Rinse the rice and boil until half cooked. I prefer round rice for this dish, but in principle you can use any kind.

Peel the carrots and grate on a medium grater. Finely chop the onion. We will need all this for the filling and for the broth.

Finely chop the tomato.

Heat 1 tablespoon of vegetable oil in a frying pan and fry the onions for 3-4 minutes. Then add the carrots, add another 2 tablespoons of vegetable oil, stir and continue frying for 5-7 minutes.

Place 1/4 of the carrots, fried with onions and rice, in a deep dish with the minced meat. Also break a couple of chicken eggs, add salt and pepper to taste.

Mix the minced meat and rice thoroughly.

Wash the pepper and cut off the tail to remove the seeds, see photo.

Stuff the peppers with the previously prepared minced meat. The leftover minced meat can be used to make meatballs and then prepare soup, or simply put in a pan with vegetables when cooking peppers.

Place the remaining roasted carrots and onions in a saucepan and put on fire. Add the tomato and remaining minced meat and stir.

Place stuffed peppers in a pan, add 4 tablespoons of sour cream. In addition, add black peppercorns, lightly salt and add water so that it almost covers the peppers. Bring the pan with its contents to a boil, reduce heat, cover with a lid and leave to cook for 45-50 minutes.

Before serving, sprinkle the peppers stuffed with meat with sour cream. Serve with black bread.

Bon appetit!

Stuffed peppers with minced meat are a popular dish for the summer season. The combination of fresh, meaty peppers with minced meat and rice allows you to get a healthy, and at the same time satisfying, independent dish.

Stuffed peppers with minced meat (step-by-step recipe) - basic cooking principles

Cooking stuffed peppers with minced meat is a rather labor-intensive process. It includes preparing vegetables, preparing the filling from minced meat and rice cereal, stuffing peppers and actually preparing the dish.

First of all, you need to decide on the minced meat. It can be meat or vegetable. It is better to use minced meat mixed from pork and beef. But if you prefer poultry meat, you can use chicken. Ready-made minced meat can be purchased at the store, but it is better to prepare it at home. This way you will be absolutely sure of its quality. To do this, take pork, beef or poultry fillet. Rinse it under the tap, cut off the films, excess fat and skin. The meat is cut into small pieces and minced using a blender or meat grinder. If you use different types of meat to prepare minced meat, use them in equal proportions.

The rice grains for the filling are washed, constantly replacing the water until it is no longer cloudy. You can use any rice: steamed, long-grain or round. Then the cereal is boiled until half cooked, or added raw to the filling. It all depends on the pepper that is used for stuffing. The filling is made from boiled or half-cooked cereals, prepared for thin-walled peppers, or when stuffing frozen or pickled vegetables. Thick-walled peppers can be stuffed with uncooked rice. The boiled rice is cooled, washed under the tap, placed on a sieve, and left until all the moisture has drained out.

In addition to minced meat and rice, you will need onions and carrots. The peeled onion is washed and finely chopped. The carrots are peeled and grated on a grater with medium or large holes.

Place a deep frying pan over medium heat, pour in vegetable oil and heat it well. Place the onion in the pan and fry it, stirring regularly, until golden brown. Then add grated carrots to the onion and continue to fry, stirring, for another eight minutes, until the vegetable becomes soft. If necessary, add oil.

Place minced meat in a deep bowl, add rice and about a third of the fried vegetables. Pepper, salt and mix everything well. You can beat in a couple of raw eggs, which will hold the filling together and it will not fall out during the stewing process.

Peppers for stuffing are chosen to be of medium size, without damage or wormholes. The vegetable is washed and the top part with the stalk is cut off. Clean the seeds from the inside. Prepared peppers are filled tightly with rice, vegetables and minced meat.

The remaining frying is combined with tomato paste and sour cream. Stir and place in a saucepan. Stuffed peppers are placed cut side up on top of the vegetables. Try to choose a pan so that the peppers fit tightly into it, and there is no space left between them. Pour hot water or broth over everything so that the liquid almost completely covers the peppers. The pan is placed on the stove. As soon as the contents begin to boil, cover with a lid, turn off the heat and simmer for another forty minutes.

For variety, you can add canned corn, cheese, sliced olives, etc. to the minced meat.

Place the finished peppers on a plate and pour over sour cream and tomato sauce with vegetables.

Stuffed peppers with minced meat The step-by-step recipes below will help you prepare this dish on the stove or in the oven.

Recipe 1. Stuffed peppers with minced meat: step-by-step recipe

Ingredients

ten pods of bell pepper;

30 ml vegetable oil;

half a kilogram of minced pork and beef;

table salt;

200 g rice cereal;

black pepper;

150 g tomato paste;

150 ml sour cream;

two onions;

two carrots.

Cooking method

1. You can use steamed, round or long-grain rice. Rinse the cereal thoroughly. To do this, pour the rice into a sieve and keep it under running water until it becomes clear. Stir the cereal constantly with a spoon. Or put the rice in a bowl, cover it with water, stir and drain the cloudy water. Continue the operation until the water is no longer cloudy. Place the washed rice in a saucepan, cover with clean water and place on low heat and cook until half cooked. Then place the cereal in a sieve and rinse, stirring, under running water. Leave the rice to allow all the liquid to drain.

2. Peel the onions, wash and cut into small pieces or thin quarter rings.

3. Peel the carrots using a sharp knife or a special vegetable peeler. Rinse the peeled carrots under the tap and chop using a large-hole grater or food processor.

4. Heat vegetable oil in a deep frying pan. Add chopped onion and fry over medium heat, stirring regularly, until browned. Then add the carrot shavings and continue to fry without stopping stirring. Cook the vegetable fry for another eight minutes.

5. You can use ready-made minced meat. But if you want to get a truly high-quality product, prepare it yourself. To do this, take pork and beef tenderloin in equal proportions. Rinse the meat under the tap, cut off the films and veins. Cut the meat into small pieces and grind through a meat grinder or grind in a blender until minced. Place it in a deep bowl, season with salt and pepper.

6. Add rice boiled until half cooked and half the fried vegetables to the minced meat. Knead the filling thoroughly with your hands.

7. Wash the pepper pods and wipe with a napkin. Carefully cut off the top along with the stalk. Clean the inside of the seeds thoroughly. Before stuffing, the peppers can be boiled. This will make it smoother and softer. To do this, place a pan of water over medium heat. As soon as it boils, dip the peppers in it and hold for a couple of minutes. Then remove them with a slotted spoon and cool.

8. Fill the prepared pepper with minced meat and rice filling, compacting it tightly.

9. Combine sour cream with tomato paste and mix. It is better to take 10% sour cream. If you don't have tomato paste, you can replace it with mild ketchup. The sauce should be quite liquid. Therefore, if you use thick sour cream, you can dilute it with boiled water.

10. Place the remaining roasted vegetables on the bottom of the pan in which the peppers will be cooked and distribute it evenly over the bottom. Place the peppers on top, close to each other, cut side up. Pour the contents of the pan with sour cream and tomato sauce, cover with a lid and place on the stove. Turn the heat to medium and cook for half an hour. Place the prepared stuffed peppers on a plate, sprinkle with finely chopped herbs and serve. Stuffed peppers with minced meat: a step-by-step recipe for cooking on the stove allows you to prepare a juicy and flavorful dish.

Recipe 2. Stuffed peppers with minced meat: step-by-step recipe in the oven

Ingredients

eight pods of bell pepper;

two bay leaves;

half a kilogram of minced meat;

six peas of allspice;

½ cup rice;

150 ml tomato sauce;

three carrots;

150 ml sour cream;

three onions;

kitchen salt;

60 ml vegetable oil;

black pepper;

chicken eggs - two pieces.

Cooking method

1. Use ready-made minced meat purchased at the store, or prepare it yourself. Take beef and pork pulp in equal proportions. Wash the meat, remove films and veins, cut into pieces and grind through a meat grinder.

2. Rinse the rice grains by changing the water several times. Place it in a saucepan, cover with boiled water and place over medium heat. Cook the rice until half cooked. Then place on a sieve and rinse under running water. Leave to drain all the liquid.

3. Peel the onions and carrots. Wash the vegetables and chop: chop the onion into small cubes, grate the carrots on a grater with large holes.

4. Place a deep frying pan with vegetable oil on the stove. Turn the heat to medium. As soon as the oil is hot, add the onion and fry, stirring constantly, until golden brown. Then add the grated carrots and continue cooking, stirring continuously, for about eight minutes.

5. Place minced meat, half-cooked rice and about a third of the fried vegetables in a deep bowl. Beat two eggs, season everything with pepper and salt. Mix thoroughly with your hands.

6. Combine sour cream with tomato sauce and stir.

7. For this cooking method, take fleshy bell peppers. Rinse the pods and dry with a towel. Cut each pod in half lengthwise. Remove the seeds. Leave the tail. Fill the pepper halves with the filling, compacting it well.

8. Place fried vegetables on the bottom of a deep dish. Distribute them evenly over the bottom of the pan. Place the pepper halves on top, cut side up. Top them with tomato-sour cream sauce. Pour in water until the level reaches the middle of the mold.

9. Preheat the oven to 180 degrees. Place the pan with the peppers on the middle level. Cook for half an hour.

Stuffed Peppers (Step by Step Recipe) - Tips and Tricks

You can add spices and seasonings to the minced meat that you usually use to prepare meat dishes.
To make the dish aromatic and its taste richer, add finely chopped parsley, basil, thyme, dill, etc. to the minced meat or sauce.
If there is space left between the peppers in the pan, you can fill it with zucchini slices.
You can sprinkle stuffed peppers in the oven with grated cheese.

Stuffed peppers are a complete dish, and many housewives prepare them. There are many recipes for its preparation, but most often, stuffed peppers are stewed in a pan. Prepared in this way, they turn out tender, juicy, aromatic, and the sauce in which they were stewed is used as gravy.

Cooking features

Stuffed peppers stewed in a saucepan are one of the most economical and easy to prepare dishes. This makes it possible to include it in your daily diet, although stuffed peppers turn out so tasty that you wouldn’t be ashamed to offer them to guests either. The main thing is to know a few little secrets.

It is better to stew the peppers in a saucepan with a thick bottom, then they will cook faster and will be tender.
To prepare stuffed peppers, it is better to choose bright, but not too large fruits. It is important that the vegetables are approximately the same size. Of course, the presence of cracks and other damage makes them unsuitable for stewing with minced meat.
Stuffed peppers are often filled with rice. So that it has time to boil and become soft, but at the same time the filling does not turn into porridge, the rice cereal must be boiled until half cooked before mixing with the minced meat.
When cooking stuffed peppers in a pan, you need to make sure that there is enough sauce on the bottom, otherwise the peppers will not cook through and may even burn.

If you take into account the listed subtleties, the stuffed peppers will turn out tasty, and stewing them in a saucepan will not cause much trouble for the housewife.

Peppers stuffed with meat and rice in tomato sauce

sweet pepper – 1.5 kg;
beef – 0.4 kg;
pork – 0.3 kg;
rice – 150 g;
tomatoes – 0.5 kg;
onions – 100 g;
sour cream – 100 ml;
fresh herbs – 50 g;
salt, spices - to taste.

Cooking method:

Wash the meat, cut into pieces. By taking turns turning pieces of pork and beef through a meat grinder, make minced meat.
Grind the onion by passing it through a meat grinder, add minced meat. Salt it and season to taste.
Rinse the rice, cover with water and add salt. Cook until half cooked.
Place the rice in the minced meat and stir.
Wash the peppers, remove their “tails”, remove the seeds and membranes.
Stuff the peppers with a mixture of minced meat and rice.
Place the peppers in the pan tightly next to each other, brush with sour cream on top. Pour water into the pan; it should reach almost to the top of the peppers, remaining literally 1 cm lower.
Place the pan on the fire, cover with a lid after the liquid boils. Simmer for 20 minutes.
During this time, prepare the tomato sauce. To do this, boil the tomatoes with boiling water, peel them, grind the pulp with a blender or rub through a sieve. Add some salt, spices and the remaining sour cream (if there is any left). Chop the greens and also mix with the sauce.
Pour the sauce into the pan with the peppers and continue to simmer them for another half hour.

Recipe for the occasion::

This recipe for cooking stuffed peppers in a saucepan can be considered a classic.

Peppers with minced meat in tomato juice

sweet pepper – 1 kg;
minced meat (can be chicken) – 0.5 kg;
rice – 100 g;
onion – 100 g;
carrots – 100 g;
vegetable oil – 30 ml;
salt, spices - to taste;
tomato juice – 1 l.

Cooking method:

Boil the rice until half cooked, mix with minced meat, add salt and season.
Cut off the tops of the peppers, remove the seeds and membranes from them, stuff them tightly and place them in a thick-walled pan.
Peel the onions and carrots. Finely chop the onion and grate the carrots. Fry vegetables in vegetable oil. Mix with tomato juice.
Pour the juice into the pan where the peppers are already lying. Place the pan on the fire and simmer the peppers for 50 minutes over low heat.

Tomato sauce based on juice is very tasty. At the same time, it is very easy to do.

Peppers with minced turkey and thick gravy

sweet pepper – 1.5 kg;
turkey fillet – 0.5 kg;
rice – 0.2 kg;
carrots – 0.5 kg;
onions – 0.5 kg;
butter – 50 g;
vegetable oil – 50 ml;
flour – 50 g;
cream – 50 ml;
tomato paste – 100 g;
broth - 1 l;
salt, seasonings - to taste.

Cooking method:

Boil the turkey fillet for 20 minutes, adding salt and spices to the water. Remove, cool, cut into small pieces. Strain the broth.
Boil the rice in salted water until half cooked.
Peel the carrots and finely grate.
Remove the skin from the onion and cut it into small cubes.
Lightly fry half the onions and carrots in butter.
Mix with rice and turkey meat, add salt and season.
Wash the peppers, remove the stem, seeds, and membranes.
Spread the filling over the peppers, compacting it with a spoon.
Fry the remaining vegetables in vegetable oil. Add tomato paste, simmer for 5 minutes.
Fry the flour in a dry frying pan, add the cream and thicken, stirring vigorously. Pour in the broth in a thin stream, stirring occasionally. When it thickens a little, mix it with the roast.
Place the peppers in a saucepan and pour in the gravy. Simmer the peppers over low heat for 40 minutes.

Stuffed peppers prepared according to this recipe should be served with gravy. It will be quite thick.

Peppers stuffed with meat, rice and mushrooms in sour cream sauce

sweet pepper – 1.5 kg;
minced meat – 0.5 kg;
rice – 0.2 kg;
carrots – 0.5 kg;
onions – 0.5 kg;
mushrooms (ceps or champignons) – 0.4 kg;
sour cream – 0.2 l;
broth or water – 0.8 l;
butter - how much will be needed;
salt, seasonings - to taste.

Cooking method:

Prepare the peppers by washing them, cutting off the tops, and removing seeds and membranes.
Mix boiled rice until half cooked with minced meat, add salt and season.
Peel and finely grate the carrots.
Chop the onion as finely as possible.
Cut the mushrooms into cubes.
Melt the butter in a frying pan, fry the onions and carrots in it until soft, add the mushrooms and continue frying the contents of the pan until the liquid released from the mushrooms has evaporated.
Divide the vegetables and mushrooms into two parts, one of which should be slightly larger than the other.
Mix most of it with rice and minced meat, the smaller part with sour cream.
Dilute the sour cream with broth.
Stuff the peppers with the prepared filling. Place them in a pan, pouring sour cream sauce over them.
Place the pan on the stove and simmer the peppers in sour cream sauce for 45 minutes.

This dish will surely appeal to those who are partial to mushrooms.

Stuffed peppers are easy to cook in a saucepan. The sauce in which they were stewed can be used as gravy.

Product Matrix: 🥄

Elena 28.10.2019 18 208

Although this dish is prepared with different fillings, peppers stuffed with meat and rice are one of the most popular recipes. The dish turns out juicy, aromatic, tasty and nutritious. It is popular not only in the summer and autumn, when there are many vegetables and they are affordable. Housewives have adapted to freezing peppers and delight their household with their favorite dish even in winter.

There are different cooking methods, from traditional stewing in a pan to baking in the oven. You can also use a slow cooker, it’s great for this. A Bulgarian vegetable stuffed with minced meat and rice turns out delicious using any method.

It is also a healthy food. All ingredients complement each other perfectly, filling the dish with vitamins, protein, fiber and other beneficial substances.

Therefore, it would be useful to include such food in your diet more often, and for variety, you can stuff not only peppers. Pay attention to the preparation methods for which are also on the website.

Well, in this article we will talk about recipes with a Bulgarian touch. You will learn all the intricacies of cooking and you will want to cook this dish not only for a family meal, but also for the holiday table.

Peppers stuffed with meat and rice in a pan

This option can be classified as a classic series, but each housewife still does it in her own way. In this recipe, peppers are stewed in a gravy of fried vegetables.

Ingredients:

bell pepper - 12 pieces

for filling:

mixed minced meat (pork + beef) - 800 gr.
onions - 2 pcs.
brown rice - 100 gr. (can be white)
khmeli-suneli - 1 tsp.
salt to taste

for the gravy:

onions - 1 pc.
carrots - 1 pc.
tomatoes - 1 pc.
garlic - 3 cloves
dry basil - 1 tsp.
salt, sugar to taste

How to cook:

Minced meat can be made from any type of meat, take one type or make a mixed one. It will not be dry and tough if there is a small amount of fat present. If you prefer a more dietary option, add more onion to add juiciness.

1. Rinse the rice under running water, put it in a saucepan, pour in 300 ml. water, add a little salt and put on the stove. While boiling, stir the cereal several times to prevent it from sticking to the bottom of the pan. As soon as it boils, reduce the heat to low, close the lid and leave to cook until half cooked. The time depends on the type of rice; white rice will need to cook for 5-7 minutes; brown rice will require more time.

2. Wash the bell pepper, cut off the stem with a small amount of pulp. Remove the seeds. Do not throw away the pulp that you have cut off; it will be useful to you when preparing, for example, first courses. Separate it from the stalk, cut it into small cubes, put it in a plastic bag and put it in the freezer.

3. Pour water into a large saucepan, add a little salt, bring to a boil and add the prepared peppers. Blanch for just a couple of minutes. Drain the hot water through a colander and let the vegetables cool.

After this procedure, the vegetables will become a little softer, easier to stuff and more convenient to place in a pan for stewing.

4. Finely chop the onion, put it in the minced meat, add boiled rice, add salt, khmeli-suneli, ground pepper.

Another secret to a juicy minced meat filling is chopped onions, not twisted through a meat grinder. Its pieces are a kind of obstacle for the chopped meat and it does not stick together into a dense lump.

5. In this case, rice also plays this role, making the filling tender and tasty. All the ingredients got into the minced meat, now you need to mix it well and fill the peppers with it.

8. Prepare the gravy. Dice the onion, grate the carrots on a coarse grater, peel the tomatoes and cut them into small pieces.

9. Pour vegetable oil into a frying pan, heat it, add chopped onion, add garlic passed through a press, fry until soft. Add carrots, fry together until done.

Always start frying vegetables with onions, this way they release their taste and aroma more readily.

10. Add chopped tomatoes to the fried vegetables and simmer together for about 10 minutes. Pour in 2-3 glasses of water (the amount depends on the juiciness of the tomatoes), add salt, sugar to taste, and dry basil. Let the gravy boil and cook for 5-7 minutes.

11. Pour some of the gravy into the pan in which you will simmer. Place the stuffed vegetables minced side up.

12. Pour in the remaining gravy. If some of the filling remains, you can form small meatballs and also put them in the pan.

13. Place on the stove and bring to a boil over high heat, then turn the heat to slightly below medium, cover with a lid and simmer for 30-35 minutes.

Peppers for stuffing should be fresh, meaty, even and approximately the same size.

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

If you have such an assistant in your kitchen as a multicooker, then you can safely entrust it with the preparation of this dish. True, you still have to do the preparatory work yourself.

Required Products:

bell pepper - 700 gr. unpeeled vegetables (about 10-11 pcs.)
minced meat - 500 gr.
onion - 1 pc. medium size
long grain rice - 60 gr.
tomato paste - 2 tbsp. l. with a slide
salt, ground black pepper or other spices to taste

Cooking method:

Method for cooking whole peppers with minced meat and rice in the oven

This recipe is for those who like to use the oven not only for baking, but also for preparing main courses. It can also be used for stuffed peppers. Although the cooking principle is similar for all options, each has its own twist and this recipe is no exception.

Ingredients:

bell pepper - 6 pcs. large size
minced meat - 500 gr.
onions - 1-2 pcs.
garlic - 3-4 cloves
potatoes - 1 pc.
raw rice - 90 gr.
tomato juice - 500 ml.
dry aromatic herbs - 1 tsp.
paprika - 2 tsp.
ground black pepper - 0.5 tsp.
salt to taste
vegetable oil for frying

How to cook:

Wash the peppers, dry them, trim the ends, and remove the seeds.
Place the frying pan on the stove, pour in the vegetable oil, and after it warms up, add the diced onion. Fry for a couple of minutes. Then add washed raw rice, paprika, dry herbs, and squeeze out the garlic. Fry until the onion is ready.
Place the hot roast into the minced meat and stir quickly. Add salt, ground black pepper, mix thoroughly again.
Fill the prepared vegetables with minced meat. Since the rice here is raw, do not fill it completely with the filling, leaving a little space for it to swell.
Lightly grease the baking dish with vegetable oil. Peel the potatoes and cut into circles. These will be the lids with which you need to cover the filling. Instead of potatoes, you can use tomato slices. Place stuffed peppers in a bowl.
Now you need to pour tomato juice over the vegetables. You can make it yourself from fresh tomatoes or use store-bought ones. Add a little more water so that the peppers are more than half covered. Taste the gravy; it should not be bland. Add salt and sugar, adjusting to your taste.
Cover the dish with a lid. And if your form doesn’t have it, then cover it with foil. Place in the oven and bake at 200 degrees for 50 minutes. Then open the foil and keep in the oven for another 20 minutes or a little more, so that the sauce evaporates a little, thickens, and the peppers brown a little.

Recipe for stuffed peppers with meat, rice and vegetables in sour cream sauce

This recipe produces tender and juicy peppers. Fried vegetables add juiciness to the minced meat, and sour cream sauce adds a creamy taste.

What you will need:

sweet pepper - 12 pcs. medium size
minced meat - 600−700 gr.
rice (raw) - 80 gr.
onions - 3 pcs. medium size
large carrots - 1 pc.
tomato paste - 2 tbsp. l.
sour cream - 150 gr.
garlic - 3 cloves
Cherry tomatoes - 6−7 pcs.
star anise, rosemary, smoked paprika, ground black pepper, salt to taste

Cooking process:

Delicious peppers with minced meat and cheese, baked in halves in the oven

Another recipe for the oven, but here the vegetables are baked not whole, but in halves. In this recipe, no rice is added to the minced meat, but you can add it after boiling until almost done.

Products for the recipe:

bell pepper - 4 pieces
minced meat - 400 gr.
onion - 1 pc.
tomato - 1 pc.
hard cheese - 60 gr.
green
salt, spices to taste

How to cook:

How to cook peppers stuffed with meat, rice and zucchini in a frying pan

Zucchini is a versatile product. They do not have their own bright taste and fit wonderfully into almost any dish. In this recipe, zucchini will add juiciness to the minced meat and, of course, its beneficial properties.

Required ingredients:

sweet pepper - 13 pcs.

for filling:

pork - 1 kg.
onion - 1 pc. large size
zucchini - 200 gr.
boiled rice until half cooked - 200 gr.
salt, pepper to taste

for the sauce:

onion - 2 pcs. large size
large carrots - 2 pcs.
medium size tomatoes - 8 pcs.
vegetable oil - 4 tbsp. l.
salt, pepper to taste
dill

Cooking method:

Video on how to freeze stuffed peppers for the winter in the freezer

In summer and autumn, while vegetables are plentiful and affordable, housewives make a variety of supplies for the winter and often use the freezer for this purpose. Peppers tolerate freezing well without losing their quality after defrosting. You can prepare vegetables whole without filling, or you can stuff them right away. In winter, all you have to do is take them out of the freezer and stew them. For a detailed cooking and freezing process, watch the video.

I am sure that such a dish as peppers stuffed with meat and rice is present in your diet, because it is incredibly tasty and healthy. I really hope that in my selection of recipes you will find something new for yourself.

Bon appetit!