Pepper stuffed with vegetables is the favorite snack of many. In the season it is available to everyone, so you should take the time to cook and please yourself with a hearty, healthy dish.

Oven stuffed peppers

Some people think that without meat, the dish will be too boring. However, the most delicious pepper is one that you can eat without fear that after eating it, the stomach will be heavier and uncomfortable. The main thing is to choose the best vegetables for the filling.

Necessary components:

  • pepper - a pound;
  • cabbage - 200 g;
  • carrots and onions - 1 pc.;
  • tomato juice - 0.5 l;
  • salt, sugar and butter.

Instead of tomato juice, you can use tomato paste diluted with water or ketchup.

Sequencing:

  1. Prepare peppers: cut off the tops and remove the seeds.
  2. Chop the vegetables and sauté them in oil. At the end add sugar and salt.
  3. Fill the blanks with vegetable filling and put in a greased form.
  4. Pour juice and put in the oven.
  5. Simmer until cooked (approximately 35 minutes).

The dish is fully functional and does not require any addition.

With the addition of rice in a pan

Peppers stuffed with vegetables and rice are best cooked in large quantities, as the dish goes off with a bang.

What do you need:

  • pepper - kilo;
  • onions and carrots - 3 pcs.;
  • rice - 1.5 tbsp .;
  • tomatoes - 5 pcs.;
  • tomato juice - 1 l;
  • greens - 2 bunches;
  • oil, salt and spices.

Cooking sequence:

  1. Chop 2 onions and carrots. Pour 3 tomatoes with boiling water, peel and chop.
  2. Boil the cereals until half cooked.
  3. Stir in vegetables. Add them to the rice along with finely chopped herbs, salt and pepper.
  4. Prepare peppers and stuff them.
  5. Use the remaining vegetables to prepare the fry. Pour tomato juice into them.
  6. Put the blanks in a large pan.Pour the sauce and sprinkle with herbs.

Simmer on low heat for about 40 minutes.

How to cook with mushrooms in a slow cooker

Stuffed bell peppers with mushrooms - it is amazingly delicious.

For cooking, we need such components:

  • pepper - 8 pcs.;
  • champignons - 300 g;
  • rice - ½ tbsp .;
  • sour cream - 5 tbsp. l .;
  • processed cheese - a pack;
  • carrots and onions - 2 pcs.;
  • salt, pepper and oil - as needed.

 

Sequencing:

  1. Boil the rice until half cooked (you can use the "Cereals" or "Rice" mode).
  2. Chop vegetables and mushrooms, sauté until the liquid evaporates in the “Baking” or “Frying” mode.
  3. Prepare peppers.
  4. Combine the frying with rice and start the workpiece. Put them in a “smart pot”.
  5. Add sour cream, crushed processed cheese and salt to the water. Pour into the appliance bowl.

Launch the Extinguishing program for 1 hour.

Delicious twist for the winter with cabbage

Lovers of blanks will definitely like the recipe for a simple winter twist.

For this we need the following products:

  • pepper - 20 pcs.;
  • cabbage - head of cabbage;
  • parsley is a bunch.

The amount of ingredients is indicated approximately: it all depends on the size of the vegetables. Of course, it is better to take smaller peppers, so it can be tightly packed in jars.

For a marinade per 1 liter of water:

  • vegetable oil - 200 ml;
  • sugar - 175 g;
  • bite - 1 tbsp .;
  • salt - 1 tbsp. l

The sequence of preparation:

  1. Remove stalks and seeds from peppers, lower in boiling water and keep for 5 minutes.
  2. Put a slotted spoon in a bowl.
  3. Chop the cabbage. Mash hands and mix with chopped parsley.
  4. Stuff stuffed well. Put them as densely as possible in sterilized jars.
  5. Connect the components for the marinade. Boil and pour the contents of the cans, leaving 1 cm at the top.
  6. At the bottom of the pan, lay a rag and lay out the jars covered with lids. Sterilize for a quarter of an hour (if liter containers).

Roll up and flip. Wrap with a blanket and leave to cool completely. If desired, along with cabbage, you can add other components - carrots, onions, dill, cranberries.

Cooking with buckwheat and vegetables

This dish can be given to those who especially do not like buckwheat. In this performance, they will definitely like it.

Necessary components:

  • pepper - 12 pcs.;
  • groats - 1 tbsp .;
  • onions with carrots - 2 pcs.;
  • cabbage - a quarter;
  • eggs - 1 pc.;
  • sour cream and tomato paste - 2 tbsp each. l .;
  • garlic - 2 cloves;
  • tomatoes - 4 pcs.;
  • salt, spices, herbs, oil - to taste.

Sequencing:

  1. Prepare peppers. Hats do not throw out, they will be used as caps.
  2. Boil the grits.
  3. Chop the onion with cabbage. Grate 1 carrot. Fry, salt, pepper. Combine with porridge.
  4. Introduce the egg, chopped garlic, spices, salt into the "minced" meat. Stuff the peppers.
  5. Make a frying of tomato, remaining onions and carrots. Add tomato paste at the end.
  6. Put a part of the frying pan on the bottom of the pan, then tightly lay the peppers and cover them with hats.
  7. Pour boiling water. Add leftovers, sour cream and butter.

Cook for about a third of an hour over low heat. At the end, optionally sprinkle with dill and chopped garlic.

This recipe is good because you can "attach" the remnants of yesterday's buckwheat porridge, which no one really wants to eat.

 

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