How to cook bell peppers stuffed with minced meat and rice? Stuffed peppers in a saucepan - recipe.

I am sure that this delicious second course does not need any introduction or odes of praise. There are many more fans of stuffed peppers than those who don’t like them. This aromatic and very juicy vegetable dish with meat is incredibly easy and simple to prepare, and it is also very colorful and appetizing.

How to cook stuffed peppers? Each housewife has her own recipe, but I will share with you our family recipe. The filling for this dish will be minced pork with rice and vegetables - carrots and onions. You can stew stuffed peppers either on the stove or in the oven. By the way, stuffed peppers can even be prepared in a slow cooker - this miracle helper does an excellent job of stewing foods.

Ingredients:

(1 kg ) (500 grams) (70 grams) (250 grams) (200 grams) (3 tablespoons) (3 tablespoons) (1 liter ) (3 branches) (2 pieces ) (5 items ) (1 teaspoon) (1 pinch)

Cooking the dish step by step with photos:

First, rinse the rice, pour a glass of water over it and put it on the fire to cook until half cooked - about 10 minutes after boiling. For this dish, I recommend steamed rice, because after cooking it retains its shape and does not fall apart into porridge. Meanwhile, grind the pork into minced meat using a meat grinder or food processor. If you take a clean fillet, it will also be good, but I like it when the meat is juicy due to a small amount of fat. Well, if you don’t have pork, take chicken or turkey fillet.

Now peel and chop the carrots on a coarse grater. If you don't like them, you can add less - I have a pretty decent amount of carrots.

We will also peel the onion and cut it smaller. There can never be too many onions, right, onion eaters? Even my husband, who hates boiled and stewed onions, didn’t notice how much I put in (in his understanding, the amount indicated in the ingredients is simply prohibitively high).

Now we combine the vegetables with the previously prepared minced pork. Choose a larger bowl to make it convenient to mix all the filling ingredients for the stuffed peppers.

It's time to add half-cooked rice. You don't need to cook it completely - it's swollen and that's enough. Then, during the stewing process, it will cook to the end, and the pepper will not be deformed, that is, the filling will not come out.

All that remains is to salt the filling, add a little ground black pepper to taste, as well as finely chopped fresh herbs. You don’t have to take parsley at all - you can use dill or whatever you like.

Mix everything thoroughly with your hands to combine the ingredients. Taste for salt - the filling should be decently salty, as some of the salt will go into the pepper and filling. For now, let's leave the bowl on the table and get on with the sweet peppers.

Wash the sweet peppers (I have 10 pieces), cut off the cap and remove the seeds with partitions. The lids will also stew. Try to choose peppers of the same size and preferably plump ones so that more filling can fit.

We stuff each pepper tightly with the filling, but without fanaticism, so as not to tear the walls of the vegetables. If you don't need lids (I like to serve cooked peppers with them - it's beautiful), you can cut off the flesh and add it to the minced meat.

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The end of summer is the season for all vegetables. They are stewed, baked in the oven, stuffed with meat, minced meat or other vegetables. Peppers stuffed with minced meat, recipes for stuffed eggplants, zucchini, you can’t count them all. This dish is quite complete and does not require any additions; it is already a ready-made side dish and a meat dish in one. You can only add a light one to it. One of the most beloved and widespread recipes among modern housewives is peppers stuffed with minced meat. They are equally tasty with minced pork and beef and with minced chicken. The recipe for peppers stuffed with minced chicken is considered a dietary dish; tender chicken with vegetables is not only very tasty, but also very healthy.

Recipe for peppers stuffed with minced meat

So, the recipe is peppers stuffed with minced meat.

You will need:

• 500 gr. minced pork and beef
• 8-10 pcs. bell pepper
  
• tomato paste
• mayonnaise
• salt

How to cook peppers according to this recipe

1. It is better to prepare minced meat at home; if the minced meat is from the store, add some additional salt and a little black pepper.

2. Cut the tops off the peppers and remove the entire core, then fill them to the brim with minced meat.

3. Place each pepper stuffed with minced meat in a deep pan and proceed to preparing the filling.

4. Mix a packet of tomato paste with mayonnaise, add 4 tbsp. boiling water, add salt and mix everything well.

5. Peppers stuffed with minced meat are poured with the prepared filling, which should completely cover them. Bring to a boil and cook for half an hour, covered, over low heat.

After cooking, let the dish sit so that each pepper stuffed with minced meat can be properly saturated with the sauce. Serve the dish with sour cream and herbs.

Recipe for stuffed peppers in tomato

Everyone knows that stuffed peppers love tomatoes. We suggest preparing stuffed peppers, recipe with minced meat and rice, with tomato juice.

You will need:

• 500 gr. minced meat
• 0.5 kg pepper
• 0.5 tbsp. rice
• 2 tbsp. tomato juice
• salt

How to cook stuffed peppers in tomato

1. Boil the rice in advance until done and let it cool.

2. Wash the pepper and remove the core so that it remains whole. Combine the finished rice with the minced meat, add salt and, if desired, black pepper.

3. We take each pepper and carefully fill it to the edges with ready-made minced meat. This recipe for peppers stuffed with minced meat and rice involves pre-frying each in a frying pan.

4. We lay out the peppers with the filling, fry until golden brown, and then put them in a bowl where they will be stewed in the sauce.

5. To prepare the sauce, first fry grated raw carrots and diced onions in vegetable oil. Once the frying becomes golden, add the tomato and bring to a boil. Add salt and pepper to the sauce to taste. Pour the tomato sauce over the peppers, bring to a boil, reduce the heat and simmer for about half an hour over low heat.

The finished dish goes well with sour cream.

Recipe for stuffed peppers with rice and eggs

So, stuffed peppers, a recipe with minced meat and rice with the addition of eggs.

You will need:

• 0.5 kg minced meat
• 1 tbsp. rice
• 0.5 kg pepper
• 2 carrots
• 1 onion
• 2 eggs
• sour cream
• salt
• black peppercorns

How to cook stuffed peppers with rice and eggs

This recipe for stuffed peppers with minced meat and rice is very simple, peppers in sour cream sauce with meat, which can be tastier and healthier.

1. Rinse the rice well and boil until tender.

2. Peel and finely chop the onion; it is better to grate the carrots on a fine grater. We choose hard tomatoes so that they can be grated.

3. Stuffed peppers will turn out much tastier with homemade minced meat and rice, always the best recipes. Take pork and beef in half, twist, add salt, a little pepper and the minced meat is ready!

4. Fry vegetables in vegetable oil: first onions, then carrots and tomatoes.

5. Combine the prepared vegetables with rice and minced meat, mix and beat the eggs into the resulting mass.

6. We cut off the tops of the peppers and carefully remove the grains so that the pepper itself remains whole.
Place each pepper stuffed with minced meat and rice in a deep pan, pour in sour cream and add water so that it completely covers them. Bring to a boil, add more salt if necessary, black peppercorns and cook over low heat for 1 hour.

Ready peppers stuffed with minced meat and rice, served with sour cream and herbs. We recommend serving it with pepper.

Recipe for stuffed peppers with minced chicken

We prepare peppers stuffed with minced chicken and rice.

You will need:

• 7-8 pcs. sweet pepper
• 400 gr. chicken fillet
• 0.5 tbsp. rice
• 2 carrots
• 2 onions
• 2 tbsp. tomato juice
• salt
• Bay leaf
• black peppercorns

How to cook stuffed peppers with minced chicken

Any pepper stuffed with minced chicken and rice, or with meat, turns out much more tender when ready-made if it is first boiled a little separately.

1. Take the pepper, wash it well, cut off the caps and carefully remove the entire core so as not to damage it and boil in lightly salted water for about 5-10 minutes. It should become slightly soft, but not overcooked.

2. While the pepper is cooling, we proceed to preparing the filling. Grind the chicken fillet with boiled rice in a meat grinder.

3. Vegetables: peel the carrots and onions, finely chop the onion, it is better to grate the carrots with a grater and fry everything until golden brown. Combine vegetables with minced meat, add a little salt and black pepper.
We stuff all the peppers, place them in a deep saucepan and pour in tomato sauce. Leave to simmer over low heat.

Peppers stuffed with minced chicken and rice will be ready in about 1 hour.

The dish is considered dietary due to the fact that it contains only chicken meat and vegetables, so you can eat as much of it as your heart desires. You need to simmer the peppers stuffed with minced chicken and rice over low heat, closing the pan tightly with a lid. Peppers are served stuffed with minced chicken and rice with sour cream and a lot of herbs. For such a hearty dish, it is better to prepare a light side dish, for example.

Recipe for stuffed peppers with garlic and spices

Bulgarian recipe - peppers stuffed with minced chicken with garlic and spices.

You will need:

How to cook this pepper

1. According to this recipe, before preparing peppers stuffed with minced chicken, the pepper itself must first be baked in the oven. We take the pepper, cut off the caps from it, get rid of the seeds, dry it with a towel and place it in the oven to bake for half an hour.

2. Boil the rice and leave it to cool. Grind the chicken fillet in a meat grinder.

3. Fry the onion until golden brown, combine it with minced meat, rice and add half a teaspoon of each spice, stir well.

4. Cool the baked pepper completely and fill it with the prepared filling.

5. Place the peppers stuffed with minced chicken with spices in a high saucepan and pour boiling water over them so that it completely covers them.

6 . Prepare the frying separately: finely chop the garlic, grate the carrots, peel and seed the tomato and chop finely. We fry everything and add it to the water where our peppers stuffed with minced chicken are stewed.

Cook the dish for about half an hour, covered, over low heat.

Recipe for stuffed peppers in a slow cooker

There are a lot of options for preparing stuffed vegetables; in addition to stewing vegetables, they are baked: peppers stuffed with minced meat, recipe in the oven or in a slow cooker.

You will need:

How to cook stuffed peppers in a slow cooker

The recipe for peppers stuffed with minced meat and baked in the oven is no different if you also cook them using a slow cooker. Choose the most suitable option for yourself.

1. Peel the onions and carrots, chop the onion, grate the carrots. Fry everything until golden brown.

2. Cut off the cap of each pepper and leave it, remove the seeds.

3. Combine the minced meat with pre-boiled rice and fried vegetables, add salt and a little black pepper.

4. We stuff the peppers and place them tightly together in a slow cooker, or in a heat-resistant bowl and place them in the oven.

5. Stuffed peppers in a slow cooker; the recipe calls for stewing them in tomato. Pour water into the tomato paste and stir until mushy. Pour the tomato over the pepper, add bay leaf and spices, close the lid and set it to a special mode.

According to the recipe, stuffed peppers take no more than half an hour to cook in a slow cooker. Serve vegetables with sour cream and fresh herbs. Cooking stuffed peppers in a slow cooker is very quick, an excellent recipe for those who don’t have much free time.

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

Stuffed peppers with meat and rice - classic recipe

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

1. The rice is thoroughly washed with water, combined with minced meat and finely diced onion. The filling is salted to taste and sprinkled with dry garlic.
2. The tops are cut off from the peppers. You also need to remove the core.
3. Place a teaspoon of filling inside the vegetables.
4. There should be some space left on top, as the cereal will boil during the cooking process.
5. In a saucepan, tomato paste and sour cream are well heated. The mass is salted.
6. Peppers are placed in the sauce. If there is not much of it, you can add water so that the vegetables are completely immersed in the liquid.

No side dish is required for this dish.

In the oven in boats

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

1. The tomatoes are peeled and cut into small cubes along with the onion. The fillet is also chopped in the same way.
2. Sour cream, salt and seasonings are added to the ingredients. After thorough mixing, the filling is ready.
3. The peppers are washed, cut into two halves and seeds removed. The tails should be left untouched.
4. The vegetables are filled with filling and placed on a baking sheet lined with oiled foil.
5. Prepare for half an hour in a hot oven.
6. Approximately 5 minutes before cooking, sprinkle cheese on top of the pepper filling.
7. As soon as it melts, the dish can be served.

A little later, I also wrote. This was an interesting recipe using many ingredients. Looking through them again, I realized something was missing. And I came to the conclusion that there were not enough... recipes.

Yes Yes! Recipes are simple and original, with a minimum of ingredients, as well as with a lot. Because there are a lot of recipes for stuffed peppers. To paraphrase the poet, we need more recipes, good and different.

How to cook stuffed peppers. Step-by-step recipes for cooking peppers with minced meat and rice

Below we will look at several recipes for stuffed peppers with different ingredients and different cooking methods. There is nothing particularly complicated about these recipes. So read, watch and prepare carefully. You will succeed.

Menu:

1. Pepper stuffed with meat and rice recipe with photo

Ingredients:

• Medium sweet pepper - 8-10 pcs.
• Medium carrots - 2 pcs.
• Large onions - 3-4 pcs.
• Beef and pork meat - approximately 1.2 kg. Total
• Rice - 2 tbsp.
• Black peppercorns (for grinding in a mortar) - 20-25 pcs. taste
• Medium tomato - 1 pc.
• Medium hot pepper - 1 pc. (taste)
• Garlic - 5 cloves
• Vegetable oil for frying
• Dill and parsley

Preparation:

1. Cut out the stalk of the peppers and remove the seeds with veins. We will remove the remaining seeds with water when we wash the peppers.

2. Cut the carrots into medium cubes.

3. Chop a couple of onions coarsely for a meat grinder, and cut one onion into medium cubes.

4. We have two types of meat: beef and pork. Cut it into large pieces for a meat grinder. We make minced meat. We don't need that much minced meat. We use as much as we need and freeze the rest of the minced meat.

5. Why didn’t I write the exact amount of minced meat, because it depends on many factors, what kind of peppers you have, how much other ingredients you will add to the minced meat. For example, I don’t really like rice, so we add a little of it.

6. So, we have prepared the minced meat, immediately mix it thoroughly. And we separate the part we don’t need into another bowl. We put it in the freezer. (We separate by eye. We left about 400 grams.)

If you can’t decide, fill one pepper and count how many tablespoons of minced meat it contains. Please note that there will be more rice. Then everything is simple, multiply the number of spoons by the number of peppers and set aside the resulting number of spoons for the peppers. We freeze the rest.

7. Meanwhile, let the rice cook. Add a couple of tablespoons of rice to boiling water and cook for 7 minutes.

Prepare the minced meat completely

8. Pass the prepared onion through a meat grinder and add to the remaining minced meat. Mix.

9. Salt, add rice, after draining the water from it. Pour the peppercorns into a mortar and grind with a pestle. If you don't have a mortar, you can cover it with something on top and crush it finely with a hammer.

Why are we doing this? This pepper gives a stronger aroma and everything turns out tastier. I even prefer to pepper the soup either from a mill or crush the peas in a mortar. Give it a try. You will immediately feel the difference. Mix everything well.

10. Pour vegetable oil into a cauldron, heat it up and add the onion, which we cut into cubes. You can also fry in a deep frying pan, depending on what is more convenient for you and what you have.

11. As soon as the onion has become transparent, add chopped carrots to it. At this time, finely chop the hot pepper and garlic. Be careful! Pepper can be very hot. Add according to your taste. We send hot peppers to onions and carrots.

12. Place the tomato in a deep cup and pour boiling water over it for a couple of minutes. After this, we easily peel the skin, cut it into pieces and fry it with other vegetables. Salt and mix.

Stuffing the peppers

13. After all the peppers have been stuffed, place them in a cauldron to fry while standing, stuffing side up, and pour boiling water over them just below the top edge of the peppers.

14. Continue to simmer. Close the lid and reduce the heat to low. The peppers need to sit and simmer. Let them stand for about 35 minutes. If you have large peppers, wait a little longer.

15. The allotted time has passed, open the lid, add chopped garlic, as well as chopped dill and parsley. Add everything to your liking. We added everything in moderation.

16. Test for salt, close and let stand for another 5 minutes on low heat. Turn off the fire. Let it brew for 20 minutes.

OK it's all over Now. Our stuffed peppers are ready to serve.

Serve with sour cream and herbs added if it’s not enough for someone.

Bon appetit!

1. Recipe for stuffed peppers in the oven

Ingredients:

• Bell pepper - 5-6 pcs.
• Minced meat - 400 g.
• Boiled rice - 5 tbsp.
• Onions - 1 pc.
• Salt pepper

Sauce:

• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato - 1-2 pcs.
• Sour cream - 2-3 tbsp.
• Water - 1 glass
• Salt pepper

Preparation:

1. For beauty, take red pepper. Wash all the vegetables. We clean what is necessary.

2. Cut the peppers lengthwise, in half, and remove seeds and veins. You can leave the stem and tails. We need boats made from halves.

3. Cut one onion into cubes. Grate the carrots on a medium or coarse grater. Place the onion in a frying pan with heated vegetable oil. As soon as the onion becomes transparent, add grated carrots to it.

4. When the carrots become soft, after about 5-7 minutes, add diced tomatoes to them.

5. Meanwhile, prepare the filling. Add 5 tablespoons of rice boiled until half cooked to the minced meat. Rice is cooked in boiling water for 7 minutes. Grate the onion on a fine grater and add to the minced meat. Salt, pepper and mix the minced meat well.

6. The vegetables are fried. Add a couple of tablespoons of sour cream to them. Add some water and salt. Mix everything and leave to simmer.

7. Place foil on the bottom of a baking sheet, grease it with vegetable oil and pour in a little juice from our roast. Add half a glass of water.

8. Fill the pepper boats (halves) with minced meat. If your minced meat is too thick, you can dilute it with water, preferably milk, or even better cream. The peppers will be softer and more tender.

9. Stuff all the peppers like this and place them on a baking sheet. Place a roast on each half and pour the juice from underneath it. Pour half a glass of water into the frying pan, rinse the pan and pour this water into the peppers.

9. It turns out that the peppers are half filled with sauce. Place them in the oven for 40-45 minutes.

10. The peppers stood with us for 45 minutes. We try it with a knife, if the peppers are soft, they are completely ready.

11. Let it sit for 10-15 minutes to cool a little and brew. They turned out juicy and soft.

Can be placed on plates and served.

You can serve sour cream and herbs with stuffed peppers.

Bon appetit!

Stuffed peppers look appetizing, incredibly tasty, easy to prepare, and what a smell! In addition, they are very healthy due to the large amount of vitamin C they contain. Pay attention to the fact that nature seems to have specially created bell peppers in such a shape so that we can stuff them. Romanians, Moldovans and Bulgarians, for example, have been doing this for many centuries. Moreover, each country has its own filling: in Bulgaria it is egg and cheese, in Romania it is tomatoes, and in our country it is meat and rice. But it turns out that peppers can be stuffed with berries, various cereals, mushrooms, cabbage, fish and even shrimp.

It is unknown who and when first prepared stuffed peppers, but I would like to express my deep gratitude to him both for the unique taste and for the ease of preparation. And indeed, there is absolutely nothing complicated in preparing stuffed peppers: the stalk is cut off from the vegetable, then it is cleared of seeds, filled with filling and placed vertically in a pan filled with a small amount of water, broth or sauce, and cooked until tender, and the cut stalk with the top can be used as a cap for peppers. The Culinary Eden website will be happy to tell you not only about the classic recipes for preparing this dish, but will also introduce you to recipes for preparing peppers stuffed with the most varied and delicious fillings. But first, here are a few features of preparing this dish.

You can stuff peppers of any variety and size, but large, fleshy fruits are considered the best option. There is an opinion that the most delicious stuffed peppers are obtained by boiling them in a sauce made from sour cream or tomato paste. If you are pouring broth or water over the peppers in a saucepan, add coarsely grated carrots and onion rings to the liquid for flavor. Be sure to put the rice in the minced meat, boiling it until half cooked in advance, otherwise it may not “cook.” Depending on the filling, the cooking time will be different: for peppers with minced meat, 40-60 minutes are needed, and for peppers with vegetable, fruit and cereal filling, 30-40 minutes are enough.

You can cook stuffed peppers not only on the stove. Peppers that will be baked in the oven are cut in half lengthwise and the halves are stuffed with filling. And owners of an air fryer or multicooker can prepare this dish without changing the classic recipe.

Stuffed peppers “Classic”

Ingredients:
5-6 sweet peppers,
600 g minced meat,
1 stack rice,
1 egg,
2 onions,
1 carrot,
3 tbsp. tomato paste or ketchup,
greens, bay leaf, seasonings, salt - to taste.

Preparation:
Wash the peppers, carefully cut the stalk in a circle, remove the seeds. Grate the carrots on a coarse grater, chop the onion into small pieces and fry the vegetables in vegetable oil. Cook the rice until half cooked, drain it in a colander, rinse under running water and dry. Beat an egg into the minced meat, add rice, fried onions and carrots, salt, pepper, stir, add spices to taste and stuff the peppers with this filling. Pour a little vegetable oil into the bottom of the pan, add black peppercorns, bay leaves, place the peppers and fill with hot water so that it almost covers them. Bring to a boil, then add tomato paste, salt, season the broth with spices, cover and simmer over low heat for 40 minutes.

Peppers stuffed with mushrooms and vegetables

Ingredients:
1 kg sweet pepper,
500 g champignons,
200 g rice,
3 onions,
3 tomatoes or 2-3 tbsp. tomato paste,
1-2 carrots,
salt, sugar, ground black pepper - to taste.

Preparation:
Chop 1 carrot and 1 onion, fry in vegetable oil, add tomatoes, sugar, salt to the vegetables, pour in a small amount of water and simmer for 5 minutes. Finely chop the mushrooms, grate the remaining carrots on a coarse grater and fry them until soft. Chop 2 onions into smaller pieces and also fry the onions and mushrooms in vegetable oil. It is advisable to soak the rice in advance so that it swells. Add the prepared rice to the mushrooms and onions, pour in 1.5 cups of water, add salt and simmer, covered, over low heat for about 10 minutes until the water has evaporated. Prepare the peppers for stuffing. Add separately fried carrots to the mixture of rice and mushrooms, stir, season with spices to taste and fill the peppers with this filling. Then place them vertically in the pan. Place the carrot, onion and tomato dressing prepared at the very beginning on top of the peppers and pour enough water into the pan with the peppers so that it almost covers the peppers. Bring to a boil and simmer for 30 minutes over medium heat, covered.

Stuffed peppers with eggplant and rice

Ingredients:
1 kg bell pepper,
100 g rice,
1 carrot,
2 onions,
1 clove of garlic,
2 black peppercorns,
2-3 bay leaves,
salt, ground red and black pepper, herbs - to taste.

Preparation:
Prepare the pepper. Boil the rice. Cut the eggplant into slices, add salt, add water and leave for 20 minutes to remove the bitterness. After time, drain the water, lightly squeeze the eggplant and cut into small cubes. Fry the eggplants with chopped onions in a frying pan in vegetable oil. Add rice to the vegetables, add salt and pepper, pour in a little broth (you can use cubes) and simmer for 10 minutes. Grate the carrots on a coarse grater, chop the garlic, finely chop the parsley. Add this mixture to the mixture in the pan. Mix well and simmer for another 5 minutes. Then fill the peppers with this filling, place them in a saucepan and fill halfway with water. Add 1 tbsp to the water. l. vegetable oil, a pinch of parsley and spices to taste. Simmer for 15-20 minutes.

Stuffed peppers with cheese and noodles

Ingredients:
5 sweet peppers,
50-60 g dry noodles,
60 g mozzarella cheese,
40 g grated hard cheese,
greens, black pepper, salt - to taste.

Preparation:
Boil the noodles in salted water until half cooked. Grease a baking dish with butter. Cut off the top part of four peppers along with the stalk, salt and pepper the inside of the peppers. Chop 1 remaining pepper, mix with chopped herbs, cheese, noodles, add spices. Fill the peppers with the filling, cut the mozzarella into thin slices and cover the stuffed peppers with them. Bake in an oven preheated to 130°C for 20 minutes.

Stuffed peppers with egg and cheese

Ingredients:
4-5 sweet peppers,
2 eggs,
100 g cheese,
30 g butter,
ground red pepper - to taste.

Preparation:
Trim the stem of the peppers, but do not cut it all the way off, remove the seeds and wash the inside of the pepper. Mash the cheese with a fork and mix with raw eggs, add ground red pepper. Fill the peppers with the filling and cover with the lids. Fry the peppers on all sides in a frying pan with butter, then finish in the oven at 130-150°C.

Oven-baked peppers stuffed with zucchini

Ingredients:
500 g minced meat,
3-4 sweet peppers of different colors,
1 small zucchini
1 onion,
150 g grated cheese,
50 g butter,
salt, spices - to taste.

Preparation:
Add onion and peeled, grated zucchini, salt and spices to the minced meat. Wash the peppers under running water and cut each pepper lengthwise, remove the seeds and leave the stem. Fill the boats with minced meat and zucchini. Place the peppers with minced meat in a greased baking dish and sprinkle with grated cheese. Place large pieces of butter on top. Add a little water and bake for 40 minutes in an oven preheated to 180°C.

Stuffed peppers with pearl barley and vegetables

Ingredients:
6 sweet peppers,
1 stack pearl barley,
3 carrots,
1 onion,
150 g frozen peas,
800 g canned tomatoes,
150 g cheese,
600 ml chicken broth,
2 tbsp. vegetable oil,
salt, pepper, herbs - to taste.

Preparation:
Cook the pearl barley. Fry the diced onion, add grated carrots, salt and fry for 5 minutes. Then add to the barley
fried vegetables, peas, parsley and 100 g of cheese. Grind the tomatoes into puree. Prepare the peppers: cut off the top and remove the seeds. Stuff the peppers with pearl barley filling, place them in the tomato mixture and sprinkle with the remaining cheese. Bake for 1 hour at 180°C.

Peppers stuffed with shrimp

Ingredients:
6 sweet peppers,
350 g shrimp,
1 stack rice,
1 onion,
2 cloves of garlic,
500 ml chicken broth,
200 g tomato sauce,
1 lemon,
½ tsp. oregano,
½ tsp. ground black pepper,
salt - to taste.

Preparation:
Wash the peppers thoroughly, remove the tops and remove the seeds. Blanch them in boiling water for 3 minutes, then remove and pat dry on paper towels. Heat vegetable oil in a large frying pan, fry finely chopped onion until translucent, add chopped garlic, oregano, black pepper and shrimp. Cook, stirring, until the shrimp turn pink. Rinse the rice, add to the pan, fry for 1 minute, then pour in the broth and tomato sauce and simmer for 15-20 minutes over low heat. Preheat the oven to 165°C, grease a baking dish with butter. Fill the peppers with the prepared filling, place them in the pan and bake for 15-20 minutes. Serve your peppers with lemon wedges.

Peppers stuffed with fruit

Ingredients:
500 g sweet pepper,
300 g plums,
200 g seedless grapes,
1 large apple
1 large pear
100 g sugar,
4 sprigs of mint.

Preparation:
Cut the pear and apple into quarters, remove the seeds and cut into large slices. Also cut the plums. Leave the grapes whole. Mix all the fruits. Cut the peppers in half lengthwise without removing the stems. Place the fruit filling in them and place the peppers in the mold. Prepare syrup from sugar and mint. After removing from the stove, let the syrup cool slightly and pour it over the peppers. Bake the dish for 20 minutes in an oven preheated to 200°C.

Stuffed peppers with pine nuts

Ingredients:
4 sweet peppers,
1 onion,
2 apples,
400 g raisins,
500 g sauerkraut,
3 tbsp. pine nuts,
1 tbsp. sesame,
1 tbsp. ghee,
1 stack broth,
½ cup sour cream,
green onions - to taste.

Preparation:
Chop the onion into small cubes, cut the apples into pieces. Dissolve the melted butter in a saucepan and sauté the onion in it until transparent. Add raisins, apples and lightly brown. Then add the sauerkraut and, after adding salt and pepper, simmer covered over medium heat for 15 minutes. Sprinkle with pine nuts and sesame seeds. Cut the sweet pepper in half, remove the seeds and stuff the halves, then place them in a baking dish, sprinkle with finely chopped green onions and simmer in the oven for 30 minutes at 200°C. When serving, pour sour cream over the dish and garnish with green onions.

Stuffed peppers with rice, carrots and plums

Ingredients:
2 sweet peppers,
100 g rice,
1 carrot,
3 plums,
3 cloves of garlic,
1 parsnip root,
sugar, salt, pepper - to taste.
For the sauce:
500 ml vegetable broth,
2 tbsp. tomato sauce.
To decorate the dish:
Red onion,
dill greens.

Preparation:
Grate the carrots and parsnips on a coarse grater. Peel and finely chop the onion. Fry chopped vegetables in vegetable oil. Rinse the rice, boil it until tender in salted water, place in a colander and let drain. Combine rice with vegetables, add salt and pepper to taste and stir. Cut the washed and peeled peppers in half, remove the stems and seeds, pour boiling water over them and let cool. Then drain the water. Wash the plums, remove the seeds and cut into slices. Fill the cooled pepper with minced rice and vegetables, place plums on top. Place the stuffed peppers on a baking sheet. Mix vegetable broth with tomato sauce and pour it over the peppers. Bake for 15 minutes in an oven preheated to 180°. Decorate the finished dish with red onion flowers and dill.

Stuffed peppers with chicken, in a slow cooker

Ingredients:
sweet pepper - how many will fit in the bowl,
300-400 g chicken meat,
1 stack rice,
1-2 onions,
1-2 carrots.
For the sauce:
3 tbsp. tomato paste,
2-3 stacks. water,
1-2 cloves of garlic,
1 onion,
1 sweet pepper,
salt, ground black pepper, spices - to taste.

Preparation:
Chop the onion and carrots for minced meat, finely chop the chicken meat, put everything in a bowl, add a little vegetable oil and turn on the “Baking” mode for 40 minutes. Cook covered, stirring occasionally. Meanwhile, cook the rice, drain the water and add it to the bowl. Stir, salt, pepper and stuff the peppers. Place the stuffed peppers in a bowl. For the sauce, stir the tomato paste in water, add chopped garlic, onion and bell pepper, add salt and spices to taste and pour the peppers in a bowl. Close the lid and set the “Extinguishing” mode for 60-80 minutes.
Prepare stuffed peppers with your favorite fillings and enjoy this light and delicious dish.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina