How to cook stuffed peppers: familiar ways and experimental

Red, orange, yellow-green fruits are stuffed with meat, mixed vegetables, served with gravy. The methods of preparation also differ - the stuffed preparations are fried in a pan, baked in the oven, stewed in a pan or slow cooker.

Recommendations to the hostesses

Bulgarian sweet fruits are the most popular vegetables for stuffing. They have a mild taste, have a convenient shape and dense walls. This appetizer is combined with different foods and gravy. In addition, it saturates the body with vitamins, minerals, beneficial acids and even the “hormones of happiness” contained in the composition of Bulgarian fruits.

Depending on the type of filling, you can cook stuffed peppers in a pan, stew in a cauldron, bake under a vegetable or cheese "coat". Experienced housewives know a few tricks to add spice to the dish and diversify the familiar taste.

• Preparation of the main ingredient. The pods are washed, after removing the stalk, seeds and partitions are extracted from them. Then they are rinsed, dried on a towel, prepared whole or cut in half by boats.
• Cereal boiling. If rice, couscous or bulgur is present in the recipe, the cereal is pre-cooked until half cooked. This rule also applies if semi-finished products are prepared for freezing for long-term storage.
• Frying vegetables. The carrot-onion mixture is usually fried in a pan until cooked, unless otherwise specified in the recipe. When roasted, the sauce becomes brighter during cooking and stewing.
• Adding toppings. The pods are stuffed carefully so that the integrity of the walls is not violated. The mixture is rammed with fingers, salted and peppered to taste.
• Serving to the table. The finished dish is served with sour cream, ketchup, in a tomato and sour cream sauce, baked with mayonnaise or grated cheese, complemented by a side dish.

Stuffed Pepper Recipe: Classic with Meat and Other Toppings

There are many step-by-step recipes for cooking stuffed peppers. If you remove the meat from the composition, you can create a diet or vegetarian dish. Sour cream, pasta, cheese or mayonnaise will add satiety. The choice of ingredients depends on the method of preparation and the preferences of the cook.

Traditional

Features. Stuffed peppers with minced meat and rice are considered classics of the culinary genre. It is served under thick tomato sauce or with sour cream, stewed, boiled, baked, frozen for the winter in tight bags. Usually, minced meat from beef and pork in equal proportions is used for the filling, but sometimes it is replaced with chicken if desired.

What to prepare:

• pork, beef or combined forcemeat - 600 g;
• peppers - seven to eight pieces;
• onion - four heads;
• carrots - one thing;
• rice - one glass;
• an egg is one thing;
• garlic - two cloves;
• tomato paste - six tablespoons;
• dill - half a bunch;
• salt, spices, seasonings;
• vegetable oil for frying;
• water.

Cooking steps

1. Grate carrots, chop onions.
2. Heat the oiled pan on the stove, fry the carrot straws and half the onion.
3. Boil rice cereal in salted water until half cooked.
4. Mix the minced meat with the remaining half of the onion, chopped garlic, egg. Pepper and salt, add spices as desired.
5. Combine the prepared minced meat with frying, rice cereal, stuffed with a mixture of pods.
6. Pour oil into the bottom of a high pan or pan, put the stuffed fruits, pour boiling water to hide them.
7. Wait for boiling, pour in the paste, add salt, simmer for an hour under the lid.
8. Sprinkle with chopped dill before serving. Delicious stuffing variations with a variety of fillings

In tomato and sour cream sauce

Features. Pods stuffed with meat can not only be boiled in water, but stewed in a spicy sour cream and tomato sauce. Gravy will give the dish a delicate, rich creamy taste, complemented by a touch of light pasta. You can put out the preparations only in tomato sauce, removing sour cream from the recipe.

What to prepare:

• tomato paste - six tablespoons;
• sour cream - 400 ml;
• minced meat - 0.8 kg;
• Bulgarian pepper - 0.8 kg;
• rice - half a glass;
• vegetable oil - four teaspoons;
• onion - one large head;
• water - 1 l;
• salt;
• seasonings.

Cooking steps

1. Peel the onion, cut into small cubes.
2. Fry in an oiled pan.
3. Mix the meat with the onion, pour in uncooked rice. Salt, pepper, mix.
4. Stuff vegetables, lay on the bottom of the pan.
5. Prepare the sauce by mixing tomato paste and sour cream.
6. Pour the mixture with the workpiece, add water, salt.
7. Cover the pan with a lid, simmer for an hour.

With vegetables

Features. Stuffed peppers with vegetables are a favorite dish of vegetarians and those on a diet. The composition can be varied, replacing cabbage with zucchini or eggplant, introducing tomatoes, broccoli, garlic. Stuffed bell pepper with rice and vegetables is considered one of the most popular recipes for housewives.

What to prepare:

• sweet peppers - ten pieces + two more for the filling;
• cabbage - half a head of cabbage;
• carrots - two root crops;
• long-grain rice - one glass;
• salt - one and a half tablespoons;
• tomato juice - 250 ml;
• seasonings;
• vegetable or olive oil.

Cooking steps

1. Boil rice grains in water.
2. Cut a couple of pods into thin strips or cubes.
3. Fry the cabbage in oil for a couple of minutes, pour in the grated carrots, and after another two minutes - chopped pepper straws.
4. Salt, pepper, pour a couple of tablespoons of water, simmer for five minutes.
5. Mix the vegetable mass with rice.
6. Stuff the fruits, lay tightly on the bottom of a deep pan.
7. Pour in tomato juice, close the top with a lid.
8. Stew for 40-50 minutes until cooked.

With pasta and mushrooms

Features. This unusual option will surprise guests, especially if you use not simple pasta, but “spirals” or “bows”. You can take any mushrooms, most importantly - fresh and dense, and preferably without legs.

What to prepare:

• sweet peppers - nine pieces;
• mushrooms - 350 g;
• eggs - two pieces;
• carrots - two root crops;
• pasta - 170 g;
• onion - two heads;
• tomatoes - two pieces;
• hard cheese - 200 g;
• soy sauce;
• salt;
• water;
• seasonings.

Cooking steps

1. Cut onion into half rings, tomatoes into cubes. Grate the carrots.
2. Transfer to a pan, pour soy sauce and fry.
3. Boil pasta and mushrooms individually in salted water.
4. Grate the cheese.
5. Stir pasta, chopped mushrooms, cheese and beaten eggs, salt and pepper.
6. Stuff the colored pods with this filling.
7. Place blanks in a cauldron or thick-walled pan. Sprinkle with vegetable frying.
8. Pour with water so that the contents are half hidden.
9. Stew for 40 minutes.

With shrimps

Features. Shrimp goes well with cherry tomatoes, garlic and eggs, allowing you to enjoy the unusual taste of a hot or cold snack. The golden crust of molten parmesan makes the boats even more palatable and tastier. The recipe does not contain salt, as soy sauce is salty on its own.

What to prepare:

• Bulgarian pod - two pieces;
• large shrimp - six pieces;
• onion - half the head;
• garlic - one clove;
• eggs - two pieces;
• cherry tomatoes - six pieces;
• Parmesan - 80 g;
• soy sauce - one teaspoon;
• olive oil - one teaspoon;
• parsley - several branches.

Cooking steps

1. Fry chopped onions and garlic in olive.
2. Wash shrimps, peel, cut, and pour into the pan too. Fry a couple more minutes.
3. Transfer to a bowl, add soy sauce, cut in half cherry. Pour the whipped eggs here.
4. Cut the fruits in half to make boats for stuffing.
5. Fill them with prepared mass, sprinkle with grated Parmesan.
6. Bake in the oven at 175 ° C (half an hour is enough).
7. When serving, sprinkle with chopped parsley.

With tomatoes in the microwave

Features. It’s not difficult to cook a vegetable snack in the microwave. It will be stewed in its own juice, guaranteeing the absence of extra additives and harmful fats. The appetizer will turn out universal - suitable for any side dish, perfectly satisfy your hunger.

What to prepare:

• bell pepper - four pieces;
• tomatoes - four pieces;
• minced meat - 200 g;
• onion - two heads;
• vegetable oil - one tablespoon;
• spices, salt.

Cooking steps

1. Pods prepared for stuffing are placed on a plate, put in the microwave for four minutes, setting the maximum power.
2. Finely chop the onion, mix with minced meat, pepper, salt.
3. Stuff meat.
4. Scald tomatoes with boiling water, remove the skins.
5. Blender to turn the tomatoes into mashed potatoes, salt, pepper. Pour in vegetable oil.
6. Put a plate of sauce in the microwave for a couple of minutes, choosing medium power.
7. Pour billet with ready-made sauce, close the lid of the container, hold in the microwave for three minutes at maximum power. Then extinguish for another 15 minutes with medium.

With chicken in a slow cooker

Features. A slow cooker will help you quickly prepare a hearty and fragrant dish with chicken, without much bothering with it. If you want softer and more tender vegetables, replace the “Baking” mode on the multicooker with the “Stewing” program, setting it for one and a half hours. Get a fragrant dish in a thick gravy.

What to prepare:

• medium sized peppers - ten pieces + one for the filling;
• chicken fillet - 300 g;
• bulbs - three heads;
• round rice (or rice groats) - one measuring cup;
• vegetable oil - 50 ml;
• carrots - two pieces;
• water - three measuring glasses;
• tomato juice - one measuring cup (or 100 g of paste);
• garlic - three cloves;
• Bay leaf;
• salt, seasoning.

Cooking steps

1. Scroll the chicken fillet and two onions through a meat grinder.
2. Pour oil into the bottom of the multicooker bowl, fill in the grated carrots and minced meat.
3. Set the “Baking” mode, simmer the ingredients under the lid for 35 minutes. Stir every ten minutes.
4. At this time, in a saucepan on the stove, boil the rice until half cooked.
5. Pour it into the bowl to the carrot-onion mixture with meat, mix with a spatula.
6. Fill the pods with mass, rinse the bowl.
7. Place stuffed fruits in the capacity of the multicooker.
8. Cook the gravy. Chop the onion and garlic with a knife, pour into tomato juice, pepper, salt, and throw laurel leaves here.
9. Pour the mixture into the bowl. If it does not cover the workpiece, add cold boiling water.
10. Set the “Baking” mode for 40 minutes, cook under the lid.

With buckwheat in the oven

Features. Many tried billets with rice, but with buckwheat - hardly.Although the oven-baked green peppers with buckwheat and mushrooms have an excellent taste. Tomato paste adds spice to the dish, and dill is responsible for the aroma.

What to prepare:

• sweet green pepper - eight pieces;
• carrots - three root crops;
• buckwheat - one glass;
• fresh champignons - 150 g;
• vegetable oil - 50 ml;
• tomato paste - 100 g;
• sugar - 25 g;
• Bay leaf;
• seasonings;
• salt;
• dill.

Cooking steps

1. Boil buckwheat until half cooked.
2. Cut mushrooms, fry in a pan in oil.
3. Separately, fry the grated carrots, cool.
4. Mix mushrooms, half carrots and buckwheat, salt and pepper.
5. Fill the pods with a mixture.
6. Now combine the remaining carrots, sugar, tomato paste, simmer for five minutes over low heat.
7. Put the fruits in a saucepan, pour boiling water over two-thirds, distribute the dressing on top, and wait for it to boil.
8. Then put the pan in the oven for 30 minutes at 180 ° C.
9. Sprinkle with chopped herbs before serving.

Original festive table meal ideas

Appetizer can be served not only everyday, but also to the festive table. If you show a little imagination, you can turn it into a work of culinary art. It is enough to cut the fruit in halves or rings, experiment a little with the filling.

Boats under a cheese "fur coat"

Features. Original bright boats under a "fur coat" will decorate any holiday table. Cheese will add tenderness to the meat filling, vegetable components will slightly reduce the calorie content of the snack. Minced meat is better to use combined, but you can replace it only with pork or beef.

What to prepare:

• ground beef - 200 g;
• minced pork - 200 g;
• pepper fruits of different colors - eight pieces;
• butter - 50 g;
• hard cheese - 150 g;
• onion - one;
• boiled rice groats - one glass;
• salt, seasoning.

Cooking steps

1. Pods cut into half-boats.
2. Chop the onion. Fry in butter.
3. Mix the fry with boiled rice groats.
4. Stir pork and ground beef, salt and pepper. Combine with rice and vegetable mass.
5. Grate the cheese.
6. Stuff the boats with the mixture, sprinkle with cheese.
7. Arrange on a baking sheet, bake at 180 ° C for 20 minutes.

Sliced ​​with cottage cheese and herbs

Features. Rings filled with cottage cheese and herbs are an original and useful snack for a feast. Cooking does not require heat treatment, so all seasonal vitamins are preserved. The appetizer is stored in the refrigerator for a couple of days, it looks bright and unusual.

What to prepare:

• pods of different colors - three pieces;
• cottage cheese of any fat content - 300 g;
• mayonnaise - two tablespoons;
• salt - half a teaspoon;
• garlic - one clove;
• dill or parsley - half a bunch;
• seasonings.

Cooking steps

1. Grind washed and dried herbs.
2. Put garlic, cottage cheese, seasonings, salt, mayonnaise in a blender bowl, mix until pasty.
3. Combine with greens.
4. Stuff multi-colored fruits, ram the mass.
5. Cut into rings 1-1.5 cm thick, spread on a plate.

Boiled Egg Rings

Features. Boil an egg in advance, prepare the necessary ingredients. A hearty vegetable appetizer is prepared in five minutes, it amazes guests with its simplicity, pleasant taste and bright view.

What to prepare:

• Bulgarian pod - one;
• boiled egg - one;
• grated cheese - three tablespoons;
• low-calorie mayonnaise - one tablespoon.

Cooking steps

1. Lubricate the walls of the orange or red pod with a mixture of cheese and mayonnaise.
2. Insert the peeled boiled egg inside.
3. Fill the gaps with cheese and mayonnaise mass.
4. Refrigerate for a couple of hours.
5. Cut neatly into rings, spread on a plate.

So that stuffed peppers with rice and meat or other additives are not fed up, combine different products in the filling, serve it with gravy, sour cream, side dishes. Experiment with tastes, highlighting the spiciness or sourness of spices and a delicate aroma of herbs.

Reviews

Just last weekend I did. Love. Only I myself fry the peppers a bit before stuffing from different sides. I like the taste of fried or baked peppers. And the carcass is not in water, but either in tomato juice or in diluted tomato paste. I put more fragrant herbs, and in the end, lavrik and dill with parsley.

Dinka Svetlova, https://www.botanichka.ru/article/farshirovannyiy-perets/

You can make stuffed peppers with a salad of boiled fish, grated carrots, grated cheese and garlic. In this case, you need to stuff raw pepper. As a sauce, I propose to mix sour cream, lemon juice and black ground pepper. Also, as a filling, you can make a vegetable salad: mix eggplant, carrots, tomatoes with coriander or fresh cilantro.

Marina, http://volshebnaya-eda.ru/kulinarnyj-klass/kak-prigotovit/farshirovannyj-perec/#ixzz56QF3ZKsc

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