How to cook frozen stuffed peppers

How to cook stuffed peppers

Any cook begins preparing stuffed peppers by preparing all the ingredients. The secret of a delicious dish lies in the filling - meat, rice, vegetables, fruits or even berries - and in a good stew to add juiciness to the appetizer. The dish looks especially beautiful in a photo or in real life if you combine fruits of different colors in it: green, yellow, red and orange vegetables go well together and look festive. Large, thick-walled peppers of oblong or round shape are suitable for cooking.

Small secrets of preparing a delicious dish:

• if minced meat is combined with rice, then the cereal is cooked until half cooked, and when using raw rice, the fruits should not be stuffed tightly;
• to get an evenly baked dish, you should select fruits of the same size;
• do not compact the filling too tightly so that the pulp does not burst;
• Ready-made vegetables can be frozen so that you can bake them later without wasting time.

Filling

The final taste of the dish is influenced by the filling. Here are some options for stuffing:

• meat with rice;
• minced meat with cereal;
• vegetables with meat;
• vegetables with rice;
• cheese with garlic;
• feta cheese with herbs.

Interested in learning how to cook stuffed peppers in an unusual way? In other countries it is made with fillings of tomatoes, feta, cheese and eggs. Oriental recipes in the oven can be repeated if you stuff the peppers with mushrooms, garlic, ginger and lime - this dish looks especially impressive in the photo. More common options would be carrots, apples, meat or minced meat with rice and tomatoes. All of these options can be frozen for the winter.

How much time to cook

After purchasing the main ingredients and choosing the filling, all that remains is to find out how long to cook the stuffed peppers. This is not the fastest dish, which takes about 35 minutes to prepare in the oven, but the time increases significantly if you consider the cost of preparing all the components. The approximate duration of the entire time will be over one and a half hours, and if you freeze the fruits, then about 40 minutes in a slow cooker or sleeve.

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Recipes

Today, finding a recipe for stuffed peppers in the oven is not difficult, because there are a variety of options with step-by-step instructions, photos and video tutorials for each stage. The easiest way to start cooking is the classic versions - with vegetables, minced meat and rice, mushrooms. Then you can move on to more complex recipes - with cheese, meat, poultry.

With vegetables

A healthy dietary dish is peppers stuffed with vegetables in the oven. It is even suitable for vegetarian cuisine, because the recipe involves the use of only plant ingredients. The dish is low in calories and looks appetizing in the photo and on the table. It is recommended to serve it slightly cooled so as not to burn yourself with the juicy filling.

Ingredients:

• 10 sweet peppers;
• fresh white cabbage – 0.7 kg;
• carrots – 3 pcs.;
• 2 onions;
• parsley root – 1 pc.;
• vegetable oil – 75 ml.

Cooking method:

1. Wash the paprika, cut off the caps, remove the seeds, place in boiling water for 4 minutes, cool.
2. Chop the cabbage with onions, grate the carrots with parsley root.
3. Fry onions, carrots in oil, add parsley, cabbage, simmer until tender with salt and pepper.
4. Stuff the fruits, close the lids, place on a greased baking sheet, sprinkle with oil.
5. Bake in the oven at 190 degrees for 35 minutes.

With minced meat

For the next dish you will need to learn how to cook minced meat correctly. This is easy to do if you mix pork and beef in equal proportions, mix with onion, raw egg and bread crumbs if desired. For a richer meat taste, you can use pure minced meat only with added spices and herbs. The dish looks good if you take multi-colored fruits for it.

Ingredients:

• bell pepper – 6 pcs.;
• sour cream - half a glass;
• cheese – 125 g;
• minced meat – 0.6 kg;
• champignons – 100 g;
• bulb;
• garlic – 2 cloves;
• parsley - a bunch;
• tomatoes - 2 pieces;
• tomato paste – 35 ml;
• sugar – 2 g.

Cooking method:

1. Peel the paprika from the top, seeds, and cut into halves.
2. Cut the mushrooms into cubes and the onion into rings.
3. Fry the minced meat in oil in parts, mash with a fork. Fry the onion in the same oil for 2 minutes, add the mushrooms, cook for another 4 minutes.
4. Grate the tomato, simmer until it thickens, mix with tomato paste, cook for 2 minutes, season with salt, pepper, and sugar.
5. Mix the minced meat with mushrooms, onions, chopped herbs, tomato sauce, and crushed garlic.
6. Stuff the peppers, place on a baking sheet, brush each with sour cream.
7. Bake in the oven at 180 degrees for 23 minutes, sprinkle with grated cheese, wait until it melts (another 7 minutes).

With meat

You can stuff the fruits with any meat, but a more dietary option would be chicken or turkey: they highlight the juiciness and softness of the dish well, and are combined with colorful vegetables and the creamy taste of cheese. Garlic and green onions add piquancy to the dish.

Ingredients:

• bell pepper – 2 pcs.;
• chicken breast – 1 pc.;
• bulb;
• carrots – 1 pc.;
• garlic – 2 cloves;
• tomatoes – 1 pc.;
• feta cheese – 75 g;
• green onions - 3 feathers.

Cooking method:

1. Cut the carrots into cubes, chop the onion, fry in oil until transparent over medium heat, add salt.
2. Cut the chicken into cubes, chop the garlic, add to the onion and carrot frying, and pepper. Bring to readiness.
3. Cut the peppers in half lengthwise, remove seeds, lay out feta cubes, fill with meat filling, and place tomato slices on top.
4. Place on a baking sheet lined with oiled paper and bake in the oven for about 40 minutes at 175 degrees.
5. Serve with chopped green onions.

With meat and rice

Peppers stuffed with meat and rice in the oven turn out to be very tasty and satisfying, because the cereal gives it an increased calorie content. This option is good to serve on a holiday table so that guests are satisfied with even one serving. The combination of vegetables and meat results in a dish that serves as both a side dish and a main dish. It can be served in broth with sour cream to highlight the taste of the ingredients.

Ingredients:

• sweet pepper – 16 pcs.;
• chicken fillet – 0.4 kg;
• round rice – 140 g;
• tomato juice – 4 glasses;
• onions – 4 pieces;
• carrots – 3 pcs.;
• garlic – 6 cloves;
• white bread – 90 g;
• vegetable oil – 100 ml;
• milk – 50 ml;
• mixture of cumin and coriander – 2 g;
• sugar - a pinch.

Cooking method:

1. Cut the meat into pieces, boil the rice until half cooked - 6 minutes in salted boiling water, cool.
2. Chop half the onion and garlic, grate 2 carrots, fry with the meat in oil until golden brown.
3. Pour rice into the pan, cook for 6 minutes, season with spices, sugar, and cool.
4. Cut the caps off the paprika and remove the seeds.
5. Make a sauce from the remaining vegetables and tomato juice - simmer the crushed ingredients for a third of an hour.
6. Stuff the peppers with minced meat, place vertically on the bottom of the baking dish, cover with lids, cover with foil, bake in the oven at 200 degrees for 17 minutes. Pour in the gravy and simmer for another 2/3 hours.

With cheese

Stuffed peppers baked in the oven with cheese have a fragrant, creamy taste. By combining the melted cheese crust with herbs and minced meat, you get an incredibly appetizing dish that makes you want to try it as quickly as possible. The sauce with sour cream enhances the taste and spectacular appearance, which gives the vegetables softness, tenderness, and the necessary juiciness.

Ingredients:

• sweet pepper – 6 pcs.;
• minced meat - half a kilo;
• rice - a third of a glass;
• dill, parsley, basil - a bunch;
• tomatoes - 2 pieces;
• hard cheese – 100 g;
• garlic – clove;
• sour cream – 2/3 cup.

Cooking method:

1. Mix the minced meat with chopped garlic, boil the rice until tender in a liter of water, cool.
2. Chop the tomatoes, peel the paprika from the partitions, cut in half, chop the greens.
3. Make a filling of rice, minced meat, tomatoes, herbs, season with salt and spices.
4. Grease the paprika outside and inside with oil, fill with filling, place sour cream on top, sprinkle with grated cheese.
5. Bake in the oven at 200 degrees for about 35 minutes until golden brown.

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With rice

A vegetarian dish is stuffed peppers with rice, which saturates the body just as well as the version with meat filling. In addition to cereals, the filling includes colorful vegetables, which preserve the juiciness of the dish, giving it a spectacular appearance and a unique aroma. To make the appetizer also piquant and spicy, it is prepared using allspice peas and bay leaves.

Ingredients:

• bell pepper – 1 kg;
• eggplant – 2 pcs.;
• onions – 2 pcs.;
• 1 carrot;
• tomato – 2 pcs.;
• rice - a glass;
• tomato sauce - glass;
• sour cream - a glass.

Cooking method:

1. Boil the rice until half cooked, remove the cap and seeds from the paprika.
2. Grate the carrots, chop the onion, cut the eggplants into cubes. If the eggplants are old, remove the skin.
3. Pour boiling water over the tomatoes, after a minute remove the peels and cut into cubes.
4. Fry the onion in oil until golden brown, add the carrots and simmer until soft. Fry the eggplants and tomatoes in the same oil until the juice evaporates.
5. Mix vegetables with rice, fill peppers, place on the bottom of a baking dish.
6. Pour in tomato sauce with sour cream, season with spices.
7. Bake at 200 degrees for 55 minutes.

With Chiken

Experienced and novice cooks will benefit from tips on how to cook peppers stuffed with chicken breast in the oven. To do this, remember that dryish meat can be shaded with juicy tomatoes, sour cream and cheese, and fresh dill and a mixture of Italian herbs will help improve the taste and give it exquisite harmony. The result is an original dish, ideal for a festive feast.

Ingredients:

• bell pepper – 3 pcs.;
• tomato – 2 pcs.;
• chicken fillet – 200 g;
• hard cheese – 100 g;
• sour cream – 40 ml;
• green onions - a bunch;
• fresh dill - a bunch;
• Italian herbs – 5 g.

Cooking method:

1. Cut the meat into pieces, marinate in herbs and spices for half an hour.
2. Pour boiling water over the tomatoes, peel them, cut them into cubes, chop the onion and dill, mix with meat, sour cream, and tomato pulp.
3. Grease the pan with oil, place the peppers stuffed with minced meat, bake for half an hour at 180 degrees.
4. Sprinkle with grated cheese and cook for another 10 minutes.

With vegetables and rice

The dish turns out to be satisfying, but retains its low calorie content due to the absence of meat. It is especially tasty to cook it in tomato sauce, which will emphasize the aroma and softness of all the components collected in it. Short-grain rice is ideal for the appetizer, as it will give it softness.

Ingredients:

• paprika – 10 pcs.;
• cabbage - half a head of cabbage;
• carrots – 2 pcs.;
• rice - a glass;
• tomato juice - glass.

Cooking method:

1. Cook the rice until done. Shred the cabbage and simmer in corn oil until tender. Separately, simmer the grated carrots, mix all the ingredients, and season with spices.
2. Remove the core from the paprika, stuff with the filling, and place on the bottom of a baking dish.
3. Pour in tomato juice and bake at 180 degrees for 50 minutes.

With rice and mushrooms

Everyone will enjoy delicious stuffed peppers with rice and mushrooms if you use fresh champignons to prepare it and fry them with garlic. Grated Parmesan will add a special piquancy to the dish, covering the fruits with an appetizing crispy crust. The appetizer will look great on a holiday table, but you can also include it in your everyday diet.

Ingredients:

• red paprika – 3 pcs.;
• champignons – 200 g;
• garlic – 2 cloves;
• rice – 100 g;
• parmesan – 120 g.

Cooking method:

1. Boil the rice until half cooked, chop the mushrooms, fry until the moisture evaporates, add crushed garlic at the end.
2. Mix the filling ingredients and stuff with the prepared paprika.
3. Bake at 180 degrees for 20 minutes, sprinkled with grated Parmesan.

With feta cheese

An unusual dish for Russian cuisine is a variant of Bulgarian cooking: peppers stuffed with feta cheese and herbs, baked in the oven. Its taste is very attractive, as is its aroma. All guests and household members will certainly enjoy its rich taste, the subtle sourness of feta cheese, shaded by the spicy-sweet aroma of cilantro and mint. It is best to use medium-sized fleshy paprika for cooking, which will retain its juiciness when baked.

Ingredients:

• bell pepper – 5 pcs.;
• feta cheese – 0.3 kg;
• 2 onions;
• 1 tomato;
• 1 yolk;
• cilantro – 5 sprigs;
• mint – 7 leaves;
• breadcrumbs – 20 g;
• butter – 30 g.

Cooking method:

1. Chop the onions, fry in a mixture of vegetable and butter for a couple of minutes over high heat, simmer for 35 minutes on medium until caramelized, cool.
2. Blanch the tomato in boiling water, remove the peel, cut into cubes, and chop the greens.
3. Mash the cheese with a fork, mix with onions, tomatoes, herbs, yolk, and season with spices.
4. Place paprika boats stuffed with filling on a baking sheet lined with baking paper and sprinkle with breadcrumbs.
5. Bake in the oven at 190 degrees for half an hour.

Mushrooms and buckwheat for stuffing peppers

Ingredients (for 4 large red or yellow peppers): - 3/4 tbsp. buckwheat; - 300 g mushrooms; - 2 onions; - 80 g of hard unsweetened cheese; - 4 tbsp. sour cream; - 3 tbsp. ketchup; - a pinch of ground black pepper; - salt; - vegetable oil.

If you only have access to frozen mushrooms, take the chopped product immediately and fry without defrosting.

Rinse the buckwheat in several waters and cook until half cooked.
Remove the skins from the onions and chop finely. Heat some vegetable oil and fry the onion until golden brown. Add mushroom slices to the pan. Cook for 10 minutes at medium temperature, stirring occasionally with a wooden spatula. Combine porridge and mushrooms in one bowl, season with salt and pepper. Carefully cut the peppers lengthwise into equal halves, including the stem, and remove the core. Stuff them with filling, place them on a baking sheet, sprinkle with grated cheese and bake for half an hour at 180oC. Meanwhile, prepare a simple sauce from a mixture of sour cream, ketchup and 0.5 tsp. salt, beat it with a mixer and serve separately.

Offer an interesting dish to your loved ones and guests, and you can rest assured that they will highly appreciate your culinary art.

Sauce for stuffed peppers - cooking secrets

An important step in preparing the dish is how to make sauce for stuffed peppers. Here are some delicious gravy options:

• water, salt, ground black pepper, bay leaf - the simplest and most accessible method;
• sour cream, diluted with water, seasoned with spices;
• tomato juice or sauce;
• carrots, tomato juice, sweet peas, bay leaf, sour cream, sugar;
• fresh tomatoes, herbs, garlic;
• sour cream, mayonnaise, ketchup or tomato paste, vegetable oil.

Vegetable filling for stuffing peppers

Ingredients (for 16-18 small green peppers): - 700 g eggplant; - 500 g carrots; - 250 g onions; - 800 g tomatoes; - 4 cloves of garlic; — 0.5 l of water; - 100 g parsley; - 3 bay leaves; - 0.5 tsp ground black pepper; - salt; - vegetable oil.

Do not use a lot of oil when frying vegetables, otherwise the filling will be too greasy - just a couple of spoons is enough.

Remove the skin from the eggplants and cut them into medium-sized pieces.
Grate the carrots on a coarse grater, fry in vegetable oil with constant stirring until soft and place in a bowl. Remove the skins from the onions, chop them and sauté in the same frying pan until translucent. Remove the skins from the tomatoes. Set half the fruit aside and cut the other half into cubes. Place the eggplants in a large saucepan or pan with heated vegetable oil, and after 5 minutes of frying, add the tomatoes. Simmer the vegetables for 10-15 minutes over low heat, stirring so as not to burn. Then add onions and carrots to this stew and simmer everything together for another 5 minutes, pepper and salt to taste, set aside and let cool.

Grind the remaining tomatoes and add salt. Pour boiling water over the peeled and seeded peppers for 3-5 minutes. Fill them with minced meat and place in a deep pan. Pour in water and tomato puree. Cook the stuffed peppers for 10-15 minutes, then throw in the bay leaf, crushed garlic and chopped herbs and simmer everything under the lid for 15-20 minutes.