Stuffed bell peppers with various fillings delight in taste and attract a bright view. A fragrant dish does not need a side dish - it is self-sufficient.

Classic stuffed peppers with minced meat and rice

This is the most popular recipe for a bright dish with many flavoring accents.

The most common stuffing is meat with the addition of rice and vegetables. Suitable pork, beef, chicken. The classic dish - a mixture of pork and beef 1: 1. It turns out moderately oily and very juicy.

Original recipes suggest using vegetables, cheese, mushrooms and even seafood for the filling.

For 10 peppers of medium size you will need:

  • minced meat - 300 - 400 g;
  • round grain rice - 200 g;
  • onion - 2 pcs.;
  • carrots - 2 root crops;
  • tomato (large) - 2 pcs. (or 5 tbsp. l. tomato paste);
  • salt, ground black pepper, spicy herbs - optional;
  • fresh greens - 1 large bunch;
  • tomato juice - 0.75 l;
  • sour cream from 20% and above - 4 - 5 tbsp. l .;
  • vegetable oil.

Step by step recipe:

  1. Fry the onion in a pan first, and then add the grated carrots. When the vegetables become soft and rosy - add the crushed pulp of a tomato or diluted paste. Onions can be put raw in mincemeat, but with fried the filling is more tender. Put vegetables out of the pan.
  2. Boil well-washed rice in salted water. It is not necessary to bring to readiness: rice grains in the center should remain solid.
  3. Mix vegetables, rice and minced meat. Season with salt and pepper. You can add chopped herbs or herbs.
  4. Peppers cut off the tops, remove the seeds. Stuff the stuffing with minced meat, ramming it tightly.
  5. Put the peppers in a thick-walled pan or cauldron with the slice up.
  6. Pour in a sauce of salted and pepper mixture of tomato and sour cream.The fill should cover the peppers almost completely, but the filling should not be immersed in it. The amount of liquid depends on the size of the cauldron.
  7. When the sauce boils, cover the dish with a lid and simmer over low heat for about an hour. Pepper should become very soft.

Stuffed peppers should stand for another 20 minutes before serving. So they will be saturated with sauce as much as possible and will become even tastier.

Cooking in a slow cooker

The recipe for stuffed peppers with minced meat and rice in a slow cooker is very similar to that described above. It takes the same amount of time to cook a meal. Which way to prefer is up to you.

Ingredients:

  • Bulgarian pepper - 7 - 8 pcs.;
  • minced meat - 0.5 kg;
  • rice - ¾ cup;
  • onion - 1 pc. (large);
  • carrots - 2 pcs. (large);
  • tomato paste, sauce or adjika - 2 tbsp. l .;
  • fresh greens - 1 bunch;
  • salt pepper;
  • vegetable oil.

Cooking:

  1. First, fry finely chopped onions, add grated carrots, continue joint frying.
  2. Mix semi-cooked chilled rice with vegetables, minced meat and herbs. Add salt and pepper to taste.
  3. Peppers cut off lids, remove seeds.
  4. Fill blanks with filling, put tightly “on one floor” in a multicooker.
  5. Pour boiled water to the level of half the pan, put the timer in the "Extinguishing" mode for 45 minutes.
  6. Add tomato juice or pasta to choose from. In the "Frying" mode, put out 1 or 2 minutes.

Pour over the prepared peppers with sauce from the pan and sprinkle with herbs. Serve better hot, pouring sour cream.

How to bake in the oven

Many people think that stuffed peppers in the oven are the most fragrant and delicious. We offer a recipe for cooking.

 

You will need:

  • Bulgarian pepper - 5 pieces;
  • minced meat - 150 - 200 g;
  • rice - 100 g;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • adjika or Georgian sauce - 5 tbsp. l
  • salt, pepper, seasonings, spicy herbs - optional;
  • fresh greens - 1 bunch;
  • sour cream - 200 g;
  • garlic - to taste;
  • hard cheese - 70 - 100 g;
  • vegetable oil.

Cooking:

  1. Cut each pepper along, leaving the stalk for color. Remove the seeds.
  2. Grate carrots and onions lightly fry. Boil rice.
  3. Make stuffing with minced meat, rice and vegetables. Salt, pepper, season with dried herbs or fresh herbs.
  4. Stuff the halves of the pods. Lay in one layer on an oiled baking sheet.
  5. Lubricate with sour cream mixed with garlic, pepper and a pinch of salt. This mixture can be replaced with mayonnaise.
  6. Bake for 40 - 50 minutes, then sprinkle the peppers with grated cheese, return to the oven for a short while.

Serve hot with sprigs of herbs.

Peppers stuffed with vegetables

"Boats" of bell peppers stuffed with mashed potatoes and bright vegetables - your guests have not seen such an effective side dish!

The dish will become even more original if all the peppers are different colors.

Ingredients:

  • Bulgarian pepper - 4 pcs. (including 1 - for the filling);
  • potatoes - 3 pcs.;
  • onions - 1 pc.;
  • green peas (frozen) - 70 - 80 g;
  • salt, herbs, seasonings;
  • milk or cream - ¾ cup;
  • butter - 40 - 50 g;
  • hard cheese - 80 g;
  • vegetable oil.

Step by step recipe:

  1. Prepare mashed potatoes in the usual way by adding salt, milk (cream) and butter. The consistency should be more liquid: mashed potatoes to bake.
  2. Peppers cut along, leaving the stalk for the original dish. Seeds and septa must be removed.
  3. Cut one pepper into cubes - it will go to the filling.
  4. Fry the onion, add the squares of pepper and peas to the pan. Hold on fire for 5 minutes, then mix with mashed potatoes. You can add spices. The filling is ready.
  5. Turn on the oven.
  6. “Boats” made of pepper, fill in mashed potatoes with vegetables, put in a greased form.
  7. Bake for 30 - 40 minutes: the pepper will become soft and the mashed potatoes will brown.
  8. Sprinkle with grated cheese 5 minutes before turning off.

Serve hot on a shared platter.

With rice and eggplant

The original version of stuffed peppers with assorted eggplant, zucchini and rice.

Ingredients:

  • Bulgarian pepper - 4 pcs.;
  • eggplant - 1 pc.;
  • zucchini - 1 pc.;
  • rice - ¼ cup;
  • carrots - 1 pc. (small);
  • tomato - 0.5 l;
  • Georgian or adjika sauce - 2 - 3 tbsp. l .;
  • sour cream - 3-4 tbsp. l .;
  • sugar - ½ tsp;
  • salt, pepper, fragrant herbs;
  • vegetable oil.

Cooking:

  1. Cut the eggplant and zucchini lengthwise, make crisscross notches, salt. Bake on foil (it takes about half an hour). Remove the pulp from the chilled vegetables with a spoon, if necessary, cut into slices.
  2. Boil rice.
  3. Fry onions, then carrots.
  4. Mix all the vegetables with rice and spices, salt. The filling is ready.
  5. Cut off “caps” from pepper, remove seeds and partitions. Stuff. Put in a pan vertically - with the filling up.
  6. Sauté the tomato in the pan with sugar and spices, add seasoning, salt and adjika.
  7. Cover the peppers with a fill (almost to the very cut). You can add some water. Drizzle with sour cream.
  8. Stew for 40 minutes or a little longer - the pepper should be soft.

It is tasty to eat such a dish and just from the stove, and chilled.

How to deliciously cook frozen convenience foods

Peppers with minced meat from the supermarket freeze for a quick dinner can also be cooked so that loved ones ask for supplements.

Ingredients:

  • frozen peppers stuffed with meat and rice - 10 pcs.;
  • Georgian tomato sauce - 250 g;
  • mayonnaise or sour cream - 250 g;
  • salt, pepper, fragrant herbs;
  • black peas;
  • fresh greens - 1 bunch;
  • vegetable oil.

 

Cooking:

  1. Peppers need to be thawed, otherwise the dish will not work out delicious. A microwave is available.
  2. Fry in a deep pan each side of the semi-finished products until a golden crust appears. Pour boiling water (without dipping the peppers completely), salt, pepper.
  3. Simmer for half an hour over low heat. 5 minutes before the end, remove the lid, put a bay leaf and spices.
  4. Put peppers in portioned plates, garnish with thick zigzags of mayonnaise and tomato sauce, sprinkle with herbs.

Serve and eat peppers better hot. When stewing, you can add sour cream to the pan - it will be even tastier.

Brynza stuffed sweet peppers

Fleshy peppers with soft cheese and tomatoes - this is an original dish of Balkan cuisine, tasty and aromatic. For this recipe, it is better to take ripe red peppers - their taste is better emphasized by the accent of feta cheese.

You will need:

  • Bulgarian red pepper - 6 pcs.;
  • feta cheese - 400 - 500 g;
  • tomatoes - 2 pcs.;
  • eggs - 2 pcs.;
  • spices;
  • greenery;
  • olive oil.

Cooking:

  1. Mash the feta cheese with a fork in a deep bowl.
  2. Dice tomatoes.
  3. Beat the eggs.
  4. Mix cheese with tomatoes and egg mixture. The filling turned out.
  5. Cut off “caps” from peppers, be sure to carefully remove seeds and partitions, stuff. You can cut the peppers along, leaving the stalk, and put the filling in the "boat".
  6. Put peppers on a greased baking sheet, pour olive oil, bake for 40 - 50 minutes. Sprinkle with herbs if desired.

Serve hot and sprinkled green cheese peppers. The taste of such a dish goes very well with the aroma of rosemary.

Serving portions is hot. Bon Appetit!

Related:More from the author: