If you characterize each season with gastronomic aromas, you will get the menu of the year. For example, winter smells like Olivier, mimosa salad and cutlets. These simple dishes accompany a whole series of holidays; and remain invariably loved by the people. Now we are on the threshold of that time of year when the air is filled with the incredibly appetizing smell of stuffed peppers. I suggest you get acquainted with different versions of this dish, so that the aroma will force your neighbors... to stop by and visit you)
As always, the collection consists entirely of different, most popular recipes for this dish. But without your help the collection will be incomplete. I'm waiting for your favorite recipes. Reveal the secrets of preparing such stuffed peppers, the taste and aroma of which will captivate us all! I also recommend cooking stuffed zucchini in the oven - a very tasty summer dish!
What seasonings are suitable for this dish? All spices that are suitable for rice are ideal, and these are paprika, ground coriander, dried vegetables (onions, garlic, carrots), spices, suneli hops, parsley, dill, salt. There are also ready-made seasonings on sale that will allow you to create perfection from your dish thanks to a subtle combination of various spices. If you like to experiment, then add spices yourself to taste.
A few more secrets of preparing a delicious dish:
- To prevent the filling from being dry, the gravy should completely cover the peppers. You can lay them a little on their side.
- For stuffing, it is better to boil the rice until half cooked, so it will not fall apart.
- To get rid of bitterness, soak the peppers in cold water for 15 minutes. Although some believe that this bitterness adds some piquancy to the dish.
Peppers stuffed with meat and rice in a saucepan - how long to cook peppers in a saucepan
In any recipe, not only the ingredients and their quantities are important, but also each stage of preparation. It is from such small moments that the taste of the dish depends. Therefore, I will now tell you about one very simple recipe. But thanks to the following cooking technology, the pepper turns out surprisingly tasty!
Ingredients:
- Bell pepper – 7 pcs. (large);
- Minced meat – 600g;
- Rice – 1 tbsp.;
- Onion – 2 pcs.;
- Carrots – 1 pc.;
- Tomato paste – 3 tbsp;
- Vegetable oil;
- Greenery;
Seasonings:
- Salt;
- Pepper (peas and ground);
- Bay leaf, etc. to your taste.
Preparation.
Cut off the stems of clean and dried peppers and remove the seeds.
Three carrots on a grater. It is not necessary to get small straws; you can get larger ones (to your taste).
Cut the onion into medium-sized pieces.
Pour 2-3 tbsp into the pan. vegetable oil. Heat it and add vegetables: onions and carrots. Fry them until the onions become translucent and the carrots absorb the oil.
Boil the rice until half cooked. Drain the water. And wash the rice under running water.
Combine minced meat, fried vegetables, rice and seasonings (salt, ground pepper). Mix the filling.
Pour a little oil into a saucepan, cauldron or saucepan. Add peppercorns and bay leaf.
We fill the pieces and put them in a saucepan.
Add water to lightly cover the pepper.
When the water boils, add tomato paste.
Cover the saucepan with a lid. Reduce the heat under it and simmer for 30-40 minutes until the filling is completely cooked. We can find out if the filling is ready by tasting it!
You can replace tomato paste with ketchup or homemade tomato juice with pulp. If you wish, you can add your favorite seasonings, pieces of tomatoes, sweet peppers to the sauce, or, if there is any filling left, you can add that too (only from the very beginning).
Peppers stuffed with meat and rice in a saucepan - how long to cook peppers in a saucepan
How to cook “Minced Peppers”
1. Boil rice in salted water. It should be crumbly.
2. Mix the minced meat with spices, chopped onion and rice (I had mostly white rice, but there was a handful of brown rice left over from yesterday’s lunch - I decided to mix it). Stir, add the egg and mashed tomato.
3. Spices and various seasonings - to your taste. I really like to add rosemary and oregano, or the ready-made Khmeli-Suneli mixture.
4. Place the filling into the prepared peppers (you need to remove the seeds from them). Place the peppers in the oven to bake at 180 degrees for about 30-40 minutes.
5. As soon as the filling is ready, take it out and serve!
How to cook delicious stuffed bell peppers with meat and rice in the oven
You know, I’m used to the fact that many people cook peppers stuffed with minced meat. But 2-3 years ago I was treated to just a baked vegetable without anything! Just salted, pierced in several places and covered (more like drizzled) with oil. The taste of the dish was simple, but so pleasant! I decided that I wanted to cook vegetables this way myself. My family loved the dish. But the second time they asked to stuff the vegetable. You know, it was an unusual dish. And I am ready to recommend him. Moreover, you can choose any filling! The author of the recipe offered a traditional one with a small interesting nuance!
Ingredients:
- Bell pepper – 5-6 pcs.;
Filling:
- Minced meat – 400g;
- Rice (boiled) – 5 tbsp;
- Onion – 1 pc.;
- Salt pepper;
Sauce:
- Tomatoes – 1-2 pcs.;
- Carrots – 1 pc.;
- Onion – 1 pc.;
- Sour cream – 2-3 tbsp;
- Water – 1 tbsp.;
- Salt pepper.
Preparation.
First of all, you should set the rice to cook. Be sure to cool the finished rice!
We chose not only an interesting recipe, but also an original presentation: we will stuff the pepper halves.
Cut the pepper into 2 halves to make “boats”.
By the way, you can leave tails on the halves. You just need to shorten them slightly so that it is convenient to place the peppers in a container for stewing.
We clean the halves from seeds and membranes.
Prepare the sauce. Cut the onion into cubes.
We send it to fry in a frying pan with heated vegetable oil.
Grate the carrots and add them to the frying pan with the onions so that the vegetables are fried.
Cut the tomato into cubes and also simmer with vegetables.
While the vegetables for the sauce are being prepared, prepare the filling. Mix minced meat with rice.
Grate the onion and add to the minced meat. Salt, pepper and mix. The filling is ready!
The vegetables in the pan have already become softer. You can add sour cream.
Pour water (1/3 cup) into the pan. Add salt and mix everything thoroughly.
Cover a deep baking tray with foil. Pour a small amount of oil into the bottom, about 2 tbsp. Distribute the oil evenly over the entire surface of the baking sheet.
Place some sauce on the bottom of the pan. You can pour a little water (1/3 cup) or broth.
We start and place the blanks in the mold. You can add salt on top.
Place the vegetables and sauce on the pepper. Pour over the sauce itself. And we have another 1/3 of a glass of water. We also pour it into the mold. Then it will be half covered with sauce.
Bake at 170⁰ for 30-40 minutes. We check the readiness with a knife, if you pierce the pepper with a knife and the knife goes into it gently, the dish is ready!
The appetizer turns out very juicy and aromatic. Delicate sauce, lots of filling, beautiful presentation! This is a real holiday dish!
How to cook bell peppers stuffed with meat and rice in the oven
How to cook stuffed peppers in the oven
You can cut the tops off the peppers, as when stewing on the stove, or cut the vegetables in half lengthwise, leaving the stems if desired. In both cases, you need to remove the seeds from the peppers.
Stuff the peppers with the prepared filling. Grease a baking sheet or baking dish with vegetable oil and place the peppers in a single layer.
To make the dish juicier, brush the tops of the peppers with mayonnaise or sour cream mixed with chopped garlic.
Place the peppers in an oven preheated to 180°C for about 40 minutes. Sprinkle with grated cheese and bake for about 10 minutes until melted.
There are several options for preparing stuffed peppers with the addition of rice for the filling.
You can add rice that has already been boiled, but not completely, but slightly damp. This method is usually used when stuffing peppers with vegetables and rice.
When raw minced meat is used for the filling, the rice usually comes lightly simmered in salted water or steamed briefly in boiling water.
Fully boiled rice should not be used, as it will not bind to the minced meat and will not absorb its juice and aroma. It will turn out tasteless and the filling may crumble when served.
I always simmer the rice a little in advance, and then add the peppers and minced meat to the prepared minced meat and simmer until cooked, and the rice comes with them, having absorbed all the flavors of the broth and the aromas of the spices.
For stuffing peppers, I boil the rice until so-called half-cooked. I do not recommend using raw rice as a filling for peppers, since sometimes the rice requires a long cooking time, depending on the type of rice, and the peppers are already ready, but the rice is not. That’s why I always pre-boil it until half cooked.
Rice for stuffing peppers can be boiled until half-cooked, or you can make minced meat from simply washed rice. There is another way to prepare rice for minced meat. It consists of pouring boiling water over the washed rice, closing the lid and letting it stand. It is steamed, swells a little and the minced meat from it turns out crumbly but not raw. You can experiment with varieties of rice and methods of preparing it. Some housewives use round rice; it increases in size when cooked and the minced meat with it becomes more viscous. You can use long rice for minced meat, then it will come out more crumbly. The main thing is to cook with soul for your dear people, then everything will turn out delicious. And they are not afraid to try and experiment in the kitchen.
Friends, I want to tell you how to cook stuffed peppers. I stuff the pepper with minced meat, with raw rice and cook the whole thing in a saucepan. Perhaps someone will like my recipe.
You know that I’m terribly lazy... this is especially evident in cooking... I hate spending my time in the kitchen... it’s not my thing...
But where to go? You have to feed your family...
Therefore, I choose for myself various recipes and methods of preparing dishes that take as little time as possible.
In addition, I try to make the food extremely healthy... although, probably not so... rather, I try to make the food the least harmful. An example of my concoction is the lazy cabbage rolls that I told you about earlier.
Now is the harvest time and it would be foolish not to take advantage of the gifts of summer. You need to “stock up” on vitamins as much as possible to make it easier to survive the winter... You can, of course, limit yourself to all kinds of salads from fresh vegetables, vegetable stew or the same pepper stuffed with vegetables, but, as they say, “there should also be meat snacks in the house”
Peppers stuffed with meat and rice are perfect for a hearty dish that many people enjoy. Some people like to eat the whole pepper, others only the filling...
For example, as a child, I didn’t eat the pepper itself, but I devoured rice and meat with both cheeks. Now the situation has changed dramatically... I eat pepper with great pleasure, and when my son wrinkles his face at the sight of this boiled vegetable, I, “rubbing my hands,” say: “come on, give it here”)))
Okay... I was babbling about something...
We will need:
- Sweet pepper "swallow" - 6 pieces
- Minced meat, any kind - beef, pork, lamb... or better yet, a mixture of minced meats (600 g)
- Rice - 3/4 cup. I prefer large round rice.
- Onions, depending on the size of the bulbs and your love for this product - 1 or 2 pcs.
- A couple of tablespoons of sour cream and ketchup (or tomato paste) - not necessary, but preferable.
- Spices – bay leaf, pepper and/or meat seasonings, dill, salt
How to stew frozen peppers with rice, meat and gravy in a slow cooker
I have always been interested in the question: is it possible to stuff and cook peppers that have undergone heat treatment. Well, for example, first we baked it, and then we stuffed it. Or, we froze the vegetables. How then? Is it possible to defrost and stuff vegetables?
Ingredients:
- Bell pepper – 9-10 pcs. (small);
- Rice (half cooked) – 4-5 tbsp;
- Carrots – 1 pc.;
- Onion – 1 pc.;
- Minced meat (pork) – 350g;
- Vegetable oil;
- Tomato paste;
- Salt pepper.
Preparation.
We will prepare the products in advance. Pour water over the rice and let it cook. After boiling, keep it on the fire for 10 minutes and remove the pan from the heat.
Dice the onion and add 2/3 of the onion to the minced meat. Salt, pepper and mix the minced meat.
Grate the carrots on a coarse grater. Mix it with 1/3 of the chopped onion.
And now the important moment! When we freeze peppers, we immediately cut off the stem and remove the seeds. And yet, we do not freeze it in a flattened form, but in such a way that it is convenient for us to stuff the vegetables. Small peppers are best for this.
Mix the minced meat with onions and rice. Salt and pepper the filling.
Pour vegetable oil into the multicooker bowl. Turn on the “Frying” mode. When the oil is hot, fry the carrots and onions in it.
We do not defrost the pepper. As it is cold, fill it with filling.
Add tomato paste or sauce (2 tbsp) to the vegetables that we stew in oil. Stir and turn off the “Fry” mode in the multicooker.
Place the stuffed peppers in the bowl with the sauce. Pour in water (1 tbsp) and salt.
Cover with a lid and set to stewing mode (“Pilaf”) for 40 minutes.
If the pepper thaws a little at the time of stuffing, it doesn’t matter. It’s just more convenient to work with cold vegetables that hold their shape. But defrosted ones can also be perfectly stuffed and cooked. The advantage of the dish is that you can cook stuffed peppers not only during the vegetable season, but also in winter!
How to stew frozen peppers with rice, meat and gravy in a slow cooker
Peppers stuffed with meat and rice in tomato sauce
I definitely remember that as a child I didn’t like stuffed peppers. I was “scared” by the film coming off the pepper. And the bright taste of the vegetable itself was incomprehensible to me. Therefore, if I ate anything from this dish, it was the filling! But years passed, and I started stuffing vegetables myself. And only now I realized how tasty the shell itself is. I will show you one of the simplest and most common recipes for an awesome dish.
Ingredients:
- Bell pepper – 7-8 pcs.;
- Rice – 75-80g;
- Minced meat – 800g;
- Carrots – 3 pcs.;
- Tomatoes – 2 pcs. (large) or 4 - small;
- Onions – 4 pcs.;
- Garlic – 2 teeth;
- Ketchup – 3 tbsp;
- Sour cream – 1-1.5 tbsp;
- Turmeric;
- Bay leaf;
- Sugar, salt, pepper.
Preparation.
Cut off the stem of the peppers. Cut out the membranes and remove the seeds.
For the sauce, cut 2 onions into large cubes.
For the minced meat filling, chop the remaining 2 onions finely. Add this onion to the heated oil in a frying pan and fry until tender. As soon as the onion is added, salt and pepper it.
Blanch the tomatoes. We make cross-shaped cuts on the tomatoes and pour boiling water over them. After 10 minutes, remove the peels from the tomatoes.
Grate 2 carrots on a fine grater. One carrot – a large one.
Add garlic, passed through a press, to finely grated carrots. We send these carrots to stew in a frying pan with the onions.
When the onions and carrots are cooked enough to become soft, remove the pan from the heat. Mix stewed vegetables and rice with minced meat. Add some salt to the filling. Mix.
Fry the coarsely chopped onion until golden.
Remove the peel from the tomatoes. Puree the tomatoes in a blender.
Add ketchup and sour cream to the tomato puree. Add salt, sugar, pepper, turmeric. Mix or blend in a blender.
When the onions in the frying pan begin to turn golden, add the carrots into the frying pan. Fry until the carrots are cooked.
Stuff the peppers and compact the filling well.
Pour tomato sauce into the pan. Pour in 0.5-1 tbsp. water. Stir and let the sauce simmer well with the lid closed.
Place the stuffed vegetables in a cauldron.
Pour in the sauce and add boiled water to cover the pepper.
Place the cauldron on medium heat and simmer for 35-40 minutes.
In this recipe, the author leaves a lot for consideration by everyone who will prepare stuffed vegetables. For example, you can add more sour cream, less, or even not add it to the sauce at all.
Peppers stuffed with meat and rice in tomato sauce
Delicious stuffed peppers in sour cream sauce
Probably everyone is already accustomed to the fact that tomato sauce is most suitable for pepper. In the same recipe, tomatoes are mixed with sour cream and the sauce is not so sour, it has more tenderness. Stewed in this sauce they will always be juicier than those prepared in the traditional way.
Ingredients:
- Bell pepper – 6-8 pcs.;
- Minced meat (mixed, beef and pork) – 1 kg;
- Onion – 2 pcs.;
- Carrots – 3 pcs.;
- Sour cream – 250ml;
- Tomatoes – 600g;
- Rice – 3 tbsp;
- Garlic – 3 teeth;
- Vegetable oil;
- Dill, parsley;
- Salt, ground black pepper, bay leaf.
Preparation.
Fill the rice with water. Place the pan on the fire and cook for 5 minutes.
Cut the onion into small cubes.
Grate the carrots on a coarse grater. Cut the garlic into small pieces.
Cut off the stalk of the pepper. Remove the seeds.
Fry the onion in hot oil. As soon as the onion becomes transparent, add carrots to the pan.
Remove the peel from the tomato. Cut the tomatoes into cubes. We send it to simmer in a frying pan.
Add garlic. Mix.
Simmer for a few more minutes and turn off the heat. let it brew for a couple of minutes. And then we cool our sauce.
Mix the minced meat with rice, half of the fried vegetables, chopped herbs, salt and pepper.
We stuff the vegetables with minced meat.
Add sour cream to the remaining half of the vegetable frying. Mix with water.
Place stuffed peppers in a saucepan. Pour in sour cream and tomato sauce.
Cook the pepper over medium heat (after boiling, the heat is reduced to minimum) for 40-60 minutes. Cooking time depends on the size of the pepper.
This recipe is the first time we have added so many vegetables to the filling. And we got very satisfying, and at the same time tender, juicy stuffed vegetables!
Delicious stuffed peppers in sour cream sauce
https://youtu.be/p-9m5pstu5Y
How to Cook Stuffed Peppers on the Stove
Cut off the tops of the peppers and remove the seeds. Stuff the vegetables tightly with the prepared mixture.
Place the stuffed peppers in a large saucepan or cauldron, stuffing side up.
Then the peppers need to be almost completely filled with sauce. The top of the vegetables should remain open. Therefore, adjust the amount of liquid depending on the size of the pan.
Here are some of the most delicious sauce options:
- Tomato juice + 2–3 tablespoons of sour cream + salt + ground black pepper.
- 2 tablespoons sour cream + 2 tablespoons tomato paste + water + salt + ground black pepper.
- 1 carrot + 1 onion + 2 tomatoes or 3-4 tablespoons of tomato paste + 2 tablespoons sour cream + salt + ground black pepper + water. Fry carrots and onions until golden brown. Add tomato pulp or tomato paste, sour cream and spices. Water can be poured either into a frying pan or into a saucepan, after first placing the frying on the peppers.
Cover the container with the peppers and bring the sauce to a boil. Then simmer for about 40 minutes over moderate heat.
To check the doneness of the peppers, simply taste them. Rice, meat and vegetables must be completely cooked.
Remove the peppers from the stove and leave them covered for 10–20 minutes so that they are completely saturated with the sauce and become even tastier and more aromatic.
