How to cook stuffed peppers with meat and rice. Stuffed peppers with minced meat and rice

Whatever the ripe meaty pepper is stuffed with, the dish as a result is very tasty, juicy and appetizing. It goes especially well with minced meat. Such a treat will become a worthy guest even on the festive table. And preparing stuffed peppers with meat and rice is as simple as possible.

Stuffed peppers with meat and rice - a classic recipe

This version of the recipe can be called basic. It includes the following products: 6 sweet peppers of any color, 230 g minced meat, onion, 70 g round rice, 2 large spoons of tomato paste, salt, 320 g low-fat sour cream, granulated garlic.

1. Rice is thoroughly washed with water, combined with minced meat and diced onion. The filling is salted to taste and sprinkled with dry garlic.
2. The top is cut off the peppers. You also need to remove the core.
3. A teaspoon of stuffing is laid inside the vegetables.
4. There should be some space left on top, as the cereal will boil during cooking.
5. In a saucepan, tomato paste with sour cream is well heated. The mass is salted.
6. Peppers are added to the sauce. If it turned out to be a little, you can add water so that the vegetables are completely immersed in the liquid.

A side dish is not required for this dish.

In the oven with boats

In this recipe, chicken fillet is taken for the filling. In addition to meat (850 g), will be used: 130 g of any hard cheese, onion, fleshy ripe tomato, 6 bell peppers, 2 large spoons of sour cream, salt, a pinch of Italian herbs.

1. Tomatoes are peeled and cut into small cubes together with onions. The same way minced and fillet.
2. Sour cream, salt and seasonings are added to the ingredients. After thorough mixing, the filling is ready.
3. Peppers are washed, cut into two halves and get rid of seeds. Tails should be left untouched.
4. Vegetables are filled with stuffing and laid out on a baking sheet covered with oiled foil.
5. Cooked for half an hour in a hot oven.
6. Approximately 5 minutes before readiness, cheese is poured over the filling of peppers.
7. As soon as it melts, the dish can be served at the table.

Each hostess in her arsenal has a couple of recipes for a large family or company, which are not expensive, but practical and, undoubtedly, tasty, and even healthy. For example, such a complete and incredibly rich dish as stuffed peppers with rice and meat, one of the number of data. There are many recipes for pepper, but guess what proportions, seasonings and flavor combinations not so easy. Therefore, today we will analyze and discuss the top ones and, of course, learn how to cook and taste.

Ingredients:

Bulgarian pepper- 15-20 pieces of medium size (be guided by the volume of the pan)

Ground meat- 500 grams

Rice– 100 – 150 grams

Onion- 2 pieces

Carrot- 1 medium size

Garlic- 2-3 cloves

Chicken egg- 1 piece

tomato paste- 3 tbsp

Vegetable oil- for frying

Spices: salt, ground black pepper, herbs.

How to cook stuffed peppers

1 . Boil rice until half cooked. It is better to take unsteamed rice, it is more sticky and will fix the minced meat well inside the pepper.

2. Peel the carrots and onions, chop and fry in vegetable oil.

3 . Rice, minced meat, fried onions and carrots, egg, garlic, spices. Mix everything thoroughly.

4 . If the peppers are frozen, simply fill each "cup" with minced meat to the top and place in the pan with the caps up. Fresh pepper, so that it does not break, you can pre-blanch (dip for 1-2 minutes in boiling water, and then sharply in cold water). And you can also without blanching, carefully fill with minced meat and arrange in a frying dish.

5 . Pour the pepper with water almost to the edge of the pan. Simmer on the smallest fire for 35-40 minutes. Under cover.

6 . Then add tomato paste and simmer for another 5-7 minutes.

Delicious stuffed peppers are ready

Bon appetit!

Peppers stuffed with meat and rice. Recipes.

Peppers stuffed with meat and rice "in sour cream sauce"

• Bulgarian multicolored Bell pepper- 20 pieces, medium sizes.
• Minced meat - here at will, you can take a piece of meat and make it yourself, or buy ready-made minced meat. Minced meat - 300 grams. Meat for minced meat - 200 grams of beef and 100 grams of pork.
• Rice round - 180-200 grams.
• Tomato paste - 4 tablespoons (it is better to take cooking sauce, it tastes softer).
• Sour cream - 4 tablespoons.
• Bulb - 2 pieces of medium size.
• Carrot - 1 large piece.
• Salt and black pepper to taste.

We wash the pepper and clean the inside, carefully cut off the caps and set them aside in the middle of the vegetable. Now clean the onions and carrots. Onion cut into small cubes, carrots - on a coarse grater.

Now let's put the rice to boil, make sure that it is half-cooked, because it will still be stewed in pepper, and turn into porridge. If you want the grain to be crumbly, just undercook it.

Meanwhile, fry the minced meat in a pan for sunflower oil(this is optional, many people add raw minced meat), salt, pepper, leave to cool. It will also fry onions and carrots, make a frying, which we mix with cooked minced meat, rice, try for salt, add seasonings that we want.

Now stuff the peppers, put them in a saucepan, tightly. Let's make sour cream with tomato paste: just put the ingredients in the pan, you can add oil, put it to boil, add water. Pour the peppers with this mixture, cover with a lid, tightly, turn off after an hour and let it brew.

Peppers stuffed with minced meat "tomato with herbs"

• Bulgarian sweet pepper - 15-20 pieces, large.
• Meat - 300 grams. It is better to take equal amounts of pork and beef so that after frying our chopped minced meat is not dry.
• Rice long - 200 grams.
• Bulb - 2 large pieces.
• Tomatoes -3 large pieces.
• Tomato paste - 4 tablespoons. Take the pasta to make the dressing spicy.
• Basil, parsley and dill - a quarter of a bunch.
• Salt, pepper, paprika, oregano, suneli hops.

We wash the pepper and clean the middle, cut off the caps and leave in the pepper. Let dry and prepare the vegetables. We clean the onions, cut them into medium cubes. Pour boiling water over the tomatoes and remove the skin, also cut into cubes.

Let's put the rice to boil, but do not cook it to the end, leave it to cool. In the meantime, fry the onion over low heat. Now mix it with rice. Let's add tomatoes.

Now cut the meat into small cubes. Pour vegetable oil into a deep frying pan, fry over high heat until crispy. Add meat to rice, onions and tomatoes, mix well, salt and put seasonings.

Rinse the greens and finely chop, just add to the filling. We put the tomato paste there and mix everything well, try it for seasonings and salt, do not forget, the pepper should be spicy, because when cooking, the water will still take salt and seasonings, the taste can be bland.

We stuff the peppers, put them tightly in a saucepan, fill with water, put on medium heat for 1 hour, close the lid well. Let the dish brew for 20-30 minutes and try.

Peppers stuffed with meat and rice with mushrooms

• Peppers - 20 pieces, medium size.
• Minced meat - 300 grams (beef will be enough).
• Bulb - 2 pieces, large sizes.
• Carrots - 2 medium pieces.
• Mushrooms, you can take both champignons and mushrooms, chanterelles - 200 grams.
• Tomato sauce (take a sweet one, such as Krasnodar) - 3 tablespoons.
• Sour cream - 2 tablespoons.
• Salt, black and red pepper, dried herbs.
• Dill - half a bunch.

Prepare the pepper for stuffing: wash, peel from the middle, leave the caps.

Let's prepare the vegetables now. Mushrooms, in our case, these are simple champignons, wash and clean, cut into medium cubes, after frying they will still be several times smaller. Peel onions and carrots, onions - in small cubes, carrots - on a coarse grater. We put the vegetables together to fry, first mushrooms, after 5-7 minutes onions and carrots. Fry over medium heat until done.

We put the minced meat on a slow fire, add the creamy and vegetable oil Let's simmer it until it's ready. Mix minced meat with cooked vegetables.

Put the rice on the fire, cook until half cooked, add to the minced meat and vegetables. Mix, put seasonings, salt. We chop the dill, finely, put it in the same way to the minced meat and mix well again.

Now stuff the peppers, cover with hats. Place tightly in a saucepan. Let's prepare the dressing simply: put the sauce and sour cream in the pan, add a little oil, simmer for 7 minutes, pour over the peppers and cover with a lid very tightly. Cook for about an hour on low heat. If the lid rises, use a trick: fill the jar with water, put it on the lid, so the pepper will steam better and taste better, because the lid should fit very tightly to the sides of the pan. Such a pepper is delicious, but the next day it is even better, this dish needs to be infused.

stuffed peppers- a dish that has become a favorite for a long time. Bright, colorful, it not only saturates, nourishes with vitamins, but also energizes. Before cooking stuffed peppers with meat and rice, learn about the secrets that turn favourite dish into a culinary masterpiece.

How to cook stuffed peppers with meat and rice

Stuffed bell pepper can be quite different. It is cooked with tomato or sour cream sauce, chili and garlic, herbs and herbs. The dish is brought to readiness in a saucepan, frying pan, oven, slow cooker. Each hostess opens personal culinary secrets. After a few trials, she will know exactly how to cook stuffed peppers to please her family.

Recipes for Peppers Stuffed with Meat and Rice

How can stuffed peppers differ in different versions? Minced meat composition, sauce recipe, method heat treatment. The most important role is played by the variety of peppers. Meaty, sweet, red is ideal for stuffing. Fruits stuffed with a mixture of rice and minced meat chicken breast, baked in the oven, can be safely considered a dietary dish, its calorie content is low. For those who like to dine tightly, the traditional pork filling is more suitable. Each recipe is good in its own way. Try with photos and step by step instructions determine the one that suits your taste.

Peppers stuffed with meat and rice in the oven

The first recipe is dedicated healthy eating. Be sure to cook stuffed peppers in the oven. This is a healthy, tasty food that men, women, and children like. The dish is prepared with chicken fillet, vegetables, a minimum amount of fat, so its calorie content is low. Choose round, large, fleshy peppers. minced chicken, tomato juice better to make your own. Add more vegetables - the filling will turn out tender.

• bell peppers - 15 pcs.;
• chicken fillet - 500 g;
• rice groats - 250 g;
• large carrots - 3 pcs.;
• onion - 4-5 pcs. (medium);
• tomato juice - 1/2 l;
• salt - 2 tsp. false;
• spices, herbs.

1. Wash, cut the stalk, clean the seeds from the peppers.
2. Rinse rice, pour boiling water, boil for five minutes. Drain water, let cool.
3. Wash carrots, onions, peel, chop with a knife or grater. Onions can be processed along with meat.
4. Using a meat grinder, blender or combine, make minced chicken fillet.
5. Mix rice, vegetables, meat, add salt.
6. Fill the prepared fruits tightly with the finished filling.
7. Place stuffed vegetables on the bottom of a deep baking sheet, pour them with tomato juice.
8. Cover with foil and bake in the oven for one hour.

Peppers stuffed with meat and rice in a slow cooker

Cooking peppers stuffed with meat and rice in a slow cooker is not much different from the option for the oven. The classic, most common recipe will be described here. Vegetables cooked with a slow cooker come out very fragrant, juicy. Choose round rice for the filling. For minced meat, use a mixture of minced pork and beef, and instead of sauce, try using meat broth.

• bell peppers - 10 pcs.;
• rice cereal - 1/2 cup;
• minced meat - 300 g;
• carrots - 2-3 pieces;
• onion - 2-3 pieces;
• vegetable oil - 50 g;
• meat broth, 1/2 l;
• salt, pepper, seasonings to taste.

1. Prepare pepper cups.
2. Grind, fry carrots and onions in vegetable oil.
3. Boil the rice until half cooked, drain the water, cool.
4. Mix the minced meat ingredients, add salt, pepper, and other spices.
5. Start peppers.
6. Put them inside the bowl, pour the broth.
7. How much to stew stuffed peppers - the multicooker will tell you. The "extinguishing" mode is set for one hour.

Peppers stuffed in a bowl

The slow cooker is a new invention, the housewives of the last century did without it. Vegetable stew excellent in cast iron, steel, enamelware. Before cooking stuffed peppers in a saucepan, study the proposed recipe. It will appeal to lovers of spicy. This option involves turkey fillet for minced meat and adjika instead of sauce. The dish will turn out as spicy as adjika was peppered.

• bell peppers - 15 pcs.;
• turkey fillet - 500 g;
• rice groats - 250 g;
• large carrots - 300 g;
• onion - 300 g;
• adjika homemade - 1/2 l;
• butter - 50 g;
• salt - 2 tsp. false;
• spices, herbs.

1. Boil the rice until half cooked (cooking time 5-7 minutes).
2. Peel, chop, fry carrots and onions in butter.
3. Turn the turkey fillet into minced meat.
4. Mix rice, fried vegetables, meat. Salt, add spices.
5. Fill the prepared fresh or thawed peppers with the mixture.
6. Place them in a wide saucepan "standing up", cut side up.
7. Add adjika and water (boiling water).
8. Bring to a boil. Turn off the fire.
9. How long to cook stuffed peppers? Leave it on the stove for about half an hour, until fully cooked.
10. Serving on the table, decorate the peppers with herbs.

Peppers stuffed with meat, rice and mushrooms

Properly served peppers stuffed with mushrooms and rice can decorate festive table. It has a perfect taste, looks appetizing on a plate and on a photo of a festive table. How to make stuffed peppers a truly festive meal? For a banquet, buy multi-colored fruits, this will give classic dish originality. Forest mushrooms (white, boletus mushrooms) are good for stuffing, their bright taste will be the highlight of your dish.

• bell peppers - 30 pcs.;
• homemade minced meat - 1 kg;
• rice groats - 500 g;
• mushrooms - 500 g;
• carrots - 600 g;
• onion - 600 g;
• tomato paste - 4 table. false;
• vegetable oil - 50-70 g;
• salt - 4 tsp. false;
• garlic - 1 head;
• spices, herbs.

1. Prepare the filling of rice, boiled for no more than 5 minutes, minced meat.
2. Grind 300 g of mushrooms, fry. Saute half of the onion and carrots separately.
3. Add vegetable, mushroom frying to meat and rice. Salt the mixture, season with spices.
4. Make tomato sauce. Add tomato paste to chopped fried mushrooms, carrots, onions, pour water, simmer. Add finely chopped garlic.
5. Place the peppers on a deep baking sheet or in a saucepan, evenly pour over the gravy. Cover the pot with a lid and cover the baking sheet with foil. Simmer or bake in the oven for one hour.
6. Peppers stuffed with any meat and rice with mushrooms, garnish with herbs.

Peppers stuffed with meat and rice in the sleeve

Roasting is a convenient and healthy way to cook food. The roasting bag helps retain the flavor, taste qualities dishes. To prepare peppers stuffed with meat and rice, you can use any variations of minced meat to your taste in the sleeve. Make sure that the minimum amount of air remains inside the sealed bag.

• as for any of the above recipes.

1. Stuff the fruits according to the selected recipe.
2. Put in a bag or sleeve for baking.
3. Add some liquid (water, broth, sauce).
4. Remove excess air from the sleeve, seal it tightly.
5. Bake for 40 minutes to an hour.

Peppers stuffed with meat and rice in tomato sauce

In many ways, the taste of the dish determines the composition of the gravy. Stuffed peppers stewed in tomato sauce are a culinary classic. In it, you can cook both low-calorie dishes, as well as hearty, heavy ones, with pork or lamb. Try, experiment, to find your perfect sauce. You can add spices, chopped vegetables, herbs to it. It can be thickened by adding a couple of tablespoons of toasted flour.

• peppers, rice, minced meat, vegetables as for any of the above recipes;
• large onion - 3-4 heads;
• large carrots - 2-3 pcs.;
• vegetable oil - 50-70 g;
• sweet, fleshy tomatoes - 0.5 kg;
• or tomato paste - 4-5 table. false;
• sour cream or cream - 2-3 table. false;
• flour - 3 table. false;
• water or broth - 0.5-1 l;
• garlic, spices, salt to taste.

1. For the sauce, fry a lot of chopped onions, grated carrots, add peeled chopped tomatoes or tomato paste. Pour in water or broth, leave to stew.
2. Toast the flour in a dry frying pan until light brown. Add sour cream or cream to it, stir quickly, pour into boiling water. tomato sauce. Stir, making sure the gravy has thickened.
3. Add salt, spices, chopped garlic.
4. Pepper cups fill with filling according to any of the recipes described above. Put them in a wide pan in one or two layers. Pour in the sauce.
5. Simmer over low heat for about one hour.

Stuffed peppers in sour cream sauce

Tomato peppers are a traditional, classic solution to this dish. Photos of such fruits often adorn recipe pages. For a variety of dishes in your family kitchen, try cooking stuffed peppers in sour cream sauce - an exquisite variation on the usual food. Prepare the dish in the same way as the previous one, only replace the red sauce with white, sour cream. Below is a recipe for sour cream sauce.

• onions - 3 pcs.;
• carrots - 2-3 pieces;
• mushrooms - 100 g;
• sour cream - 1 cup;
• salt and spices;
• water or broth - 0.5-1 l;
• vegetable oil - 30-50 g.

1. Fry finely chopped onions and carrots.
2. Add sour cream, salt, spices.
3. Pour in water or broth, add diced mushrooms.
4. Bring to a boil. The sauce for the dish is ready.
5. Stew stuffed fruits with it for about an hour.

Peppers stuffed with meat and rice for the winter

They are harvested in one of two ways: freezing or preservation. The first one is preferable, it saves 100% useful substances. Therefore, if you have a modern freezer, stuffed peppers with minced meat for the winter is better to freeze. Choose meat at your discretion, add vegetables and mushrooms if desired, fill peppers. Peppers stuffed with meat and boiled rice in winter are like greetings from a sunny summer.

• pepper blanks;
• homemade minced meat;
• rice, boiled until half cooked;
• carrots - optional.

1. Bathe peeled peppers in boiling water to soften them.
2. Mix rice with minced meat in a 1:1 ratio.
3. Add chopped onions, if desired - carrots.
4. Salt, add spices, stir thoroughly.
5. Fill the fruits with stuffing, freeze them.

Find out more recipes how to cook delicious pepper stuffed with meat.

Video: bell peppers stuffed with meat and rice

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Peppers stuffed with meat and rice step by step recipe with photo

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

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

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

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

Peppers stuffed with meat and rice with vegetables and apples

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

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

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

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

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

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

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

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

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

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

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

6. Drive in one egg.

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

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

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

9. Peel the carrots and cut into slices.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

And you can serve it in portions.

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

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

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

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

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

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

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

Stuffed peppers with meat and rice - the second way

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

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

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

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

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

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

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

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

8. Stuff the pepper.

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

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

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

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

sekreti-domovodstva.ru

Stuffed peppers with meat and rice

Ingredients:

1 kilogram of minced meat,

250-300 grams of rice,

2 medium sized carrots

4-5 medium sized bulbs,

salt and ground red pepper to taste.

The taste of stuffed peppers directly depends on the minced meat, which I highly recommend cooking yourself from fresh meat. When buying meat for minced meat, pay attention to the fact that the meat would be with fat. Not greasy, but with fat. No need to buy fat separately, but choose such meat. This will give the minced meat juiciness. You should buy a piece of beef and a piece of pork. When choosing beef, again, pay attention to fat, it should not be yellow. Ask the seller who owned the meat, the meat of a cow that during her life was a mother many times and produced many liters of milk will not suit us, we need calf meat.

Recipe for Stuffed Peppers with Meat and Rice:

It would seem that stuffed peppers are somewhat similar in preparation to cabbage rolls, beloved in Russia, and in general the dish is not complicated, but if we simplify everything. If you want to cook a really great dish that can satisfy the needs of a gourmet, then you have to work

Soak rice in water for 50-60 minutes in advance.

We drive through the meat grinder tomatoes and one Bulgarian, preferably red bell pepper. The resulting paste is left in a separate container.

After grinding the veal and pork in an approximate proportion of 50/50, we pass through a meat grinder onion, which is immediately added to the resulting minced meat.

Then you can safely proceed to washing and cleaning peppers. After washing them, we cut out the core and free them from the seeds, we end up with something like in the photo.

We stuff the peppers with the minced meat. Place in a bowl mince side up

and fill it with specially prepared brine. It is done like this: half a tablespoon of salt per liter of water, and when everything boils, pour peppers with this, cover with a lid and simmer. Peppers should be stewed for 40 minutes

and during this time you will have time to chop carrots into small strips and onion cubes, which are necessary for frying. In a separate pan, fry the onion until golden brown and carrots in vegetable oil.

When the onions and carrots are almost ready, we remember the tomatoes ground in a meat grinder, twisted with bell pepper. We often added one of this paste to the minced meat, and left the other, and now it's time to add the rest often to the frying. All this is stewed for 5-8 minutes.

and as the final stage, dill, cilantro or parsley is added there. After that, everything is fried and added to the pan with our peppers, which are already stewed for 40-45 minutes.

In this article we will tell you how to cook peppers stuffed with rice and meat - simple, step by step recipe photo cooking.

Delicious and satisfying peppers stuffed with rice and meat can be cooked not only for home dinner or lunch.

This dish is quite suitable for the festive table, especially if close friends and acquaintances gather at it. It takes quite a long time to prepare.

However, it can be done in advance and save a lot of time in the future.

Peppers stuffed with rice and meat

Ingredients:

• sweet pepper - 6-8 pcs.;
• ground beef - 200-300 g;
• carrot - 2 pcs.;
• onion - 1 pc.;
• rice (long grain) - ½ cup;
• tomato paste - 2 tbsp. spoons;
• salt, vegetable oil;
• aromatic black pepper (freshly ground).

Cooking sequence

1. We clean the onions and carrots. Wash them. Finely chop the onion, and three clean carrots on the large side of the grater. Meanwhile, boil the rice until tender. Be sure to salt it.

2. This recipe uses ready-made ground beef. But, if it is not there, then twist the meat through a meat grinder (preferably twice).

Put the cooked and cooled rice into a deep container, add the minced meat, one egg, a little salt and black pepper to it.

Mix everything well with your hands. delicious stuffing ready for the pepper.

3. Remove the tail and middle of the sweet pepper with all the seeds. We wash it and stuff it with the resulting filling of rice and minced meat.

To speed up the preparation of pepper, you can first blanched it (pour boiling water and leave for 5 minutes), and then fill it with stuffing.

4. In a pan with a small amount of refined oil, pass onions and young carrots. When they are ready (after about 7 minutes), add the tomato paste diluted with water.

Simmer for a few more minutes (stirring) all together and turn off.

5. Transfer the stuffed peppers to the pan.

We fold it so that it lies well in one row. Add to it ready (sauteed in tomato) vegetables.

Pour everything with water, put on fire and let it boil.

After that, salt and fasten the fire to a minimum. Bring to readiness within 40 minutes.

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

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

Ingredients for Stuffed Peppers:

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

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

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

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

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

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

Then cover each portion stuffed with meat peppercorn with a piece of cheese.

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

Stuffed peppers with meat and rice in a saucepan

For cooking you will need:

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

Cooking time: 1 hour 40 minutes

Cooking:

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

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

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

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

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

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

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

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

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

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

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

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

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

Stuffed peppers with rice and minced meat are ready!

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

Stuffed peppers in a slow cooker

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

We will need:

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

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

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

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

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

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

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

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

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

Video cooking recipe