Peppers stuffed with minced meat recipe 7 this. Pepper stuffed with meat filling. How to cook stuffed peppers with vegetables, mushrooms in gravy

Prepare the ingredients.

Wash the pepper, carefully cut out the seed box, rinse again to remove seeds and dry with paper towels.
Heat a little oil in a saucepan, add the peppers and lightly fry on all sides.
Transfer to a bowl and set aside.
Prepare the filling.
Rinse the rice, add water and boil until half cooked (about 5-7 minutes).
Wash the carrots, peel and grate on a coarse grater or a Korean carrot grater.
Peel the onion and cut into quarter rings.
Heat vegetable oil in a frying pan, add onion, add a little salt and pepper and fry for about 15-20 minutes, over low heat, until soft.
Slide the onion with a spatula to the edge of the pan, add the carrots, lightly salt and fry, stirring, until the carrots soften a little (about 3-4 minutes).
In a large bowl, combine minced meat, rice and fried onions and carrots.

Wash the tomatoes, make a cross-shaped cut on each one, put them in boiling water for 30-60 seconds, then quickly transfer them to ice water and remove the skins.
Cut the tomatoes into small cubes.
Peel the garlic and pass through a garlic squeezer.
Wash the greens, dry and chop.
Add tomatoes, ketchup, garlic, herbs, salt, sugar and freshly ground pepper to the minced meat.

Mix the minced meat well (it’s convenient to mix with your hands).

Fill the prepared peppers with minced meat and place in a saucepan or other thick-walled container.
Prepare tomato-sour cream sauce.
Combine sour cream with ketchup and mix.
Pour in water and stir again.
Season the sauce with salt and pepper to taste.
Pour the resulting sauce over the pepper.

Simmer the pepper over low heat, covered, for about 40-60 minutes.
Turn off the heat and let sit for another 10 minutes.

Bulgarian stuffed peppers with various fillings delight with taste and attract with their bright appearance. A fragrant dish does not need a side dish - it is self-sufficient.

This is the most popular recipe for a bright dish with many flavor accents.

The most common minced meat is meat with the addition of rice and vegetables. Suitable for pork, beef, chicken. The classic dish is a 1:1 mixture of pork and beef. It turns out moderately fatty and very juicy.

Original recipes suggest using vegetables, cheese, mushrooms and even seafood for filling.

For 10 medium-sized peppers you will need:

• minced meat – 300 – 400 g;
• Short grain rice – 200 g;
• onion – 2 pcs.;
• carrots - 2 root vegetables;
• tomato (large) – 2 pcs. (or 5 tbsp tomato paste);
• salt, ground black pepper, herbs - optional;
• fresh herbs - 1 large bunch;
• tomato juice – 0.75 l;
• sour cream from 20% and above – 4 – 5 tbsp. l.;
• vegetable oil.

Step-by-step cooking recipe:

1. First fry the onion in a frying pan and then add the grated carrots. When the vegetables become soft and golden brown, add the mashed tomato pulp or diluted paste. Onions can be put into minced meat raw, but when fried, the filling becomes more tender. Remove vegetables from pan.
2. Boil well-washed rice in salted water. There is no need to bring it to readiness: the rice grains in the center should remain firm.
3. Mix vegetables, rice and minced meat. Add some salt and pepper. You can add chopped herbs or herbs.
4. Cut off the tops of the peppers and remove the seeds. Stuff the dough with minced meat, compacting it tightly.
5. Place the peppers in a thick-walled saucepan or cauldron, cut side up.
6. Pour sauce made from salted and peppered mixture of tomato and sour cream. The filling should almost completely cover the peppers, but the filling should not be immersed in it. The amount of liquid depends on the size of the cauldron.
7. When the sauce boils, cover the dish with a lid and simmer over low heat for about an hour. The pepper should become completely soft.

Let the stuffed peppers sit for another 20 minutes before serving. This way they will be as saturated with the sauce as possible and will become even tastier.

Cooking in a slow cooker

The recipe for stuffed peppers with minced meat and rice in a slow cooker is very similar to the one described above. It will take the same amount of time to prepare the dish. Which method to prefer is up to you.

Ingredients:

• bell pepper – 7 – 8 pcs.;
• minced meat – 0.5 kg;
• rice – ¾ cup;
• onion – 1 pc. (large);
• carrots – 2 pcs. (large);
• tomato paste, sauce or adjika – 2 tbsp. l.;
• fresh herbs – 1 bunch;
• salt pepper;
• vegetable oil.

Preparation:

1. First, fry finely chopped onion, add grated carrots, continue frying together.
2. Mix semi-cooked chilled rice with vegetables, minced meat and herbs. Add salt and pepper to taste.
3. Cut off the caps of the peppers and remove the seeds.
4. Fill the blanks with the filling and place them tightly “on one floor” in a multi-cooker container.
5. Pour boiled water up to the level of half the pan, set the timer to “Stew” mode for 45 minutes.
6. Add tomato juice or paste, your choice. In the “Frying” mode, simmer for 1 or 2 minutes.

Pour the sauce from the pan over the finished peppers and sprinkle with herbs. Best served hot, topped with sour cream.

How to bake in the oven

Many people believe that stuffed peppers in the oven are the most aromatic and delicious. We offer a recipe.

You will need:

• bell pepper – 5 pieces;
• minced meat – 150 – 200 g;
• rice – 100 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• adjika or Georgian sauce – 5 tbsp. l.
• salt, pepper, seasonings, herbs - optional;
• fresh herbs – 1 bunch;
• sour cream – 200 g;
• garlic - to taste;
• hard cheese – 70 – 100 g;
• vegetable oil.

Preparation:

1. Cut each pepper lengthwise, leaving the stem for color. Remove seeds.
2. Lightly fry the grated carrots and onions. Boil the rice.
3. Make the filling from minced meat, rice and vegetables. Salt, pepper, season with dried herbs or fresh herbs.
4. Stuff the halves of the pods. Place in one layer on an oiled baking sheet.
5. Grease with sour cream mixed with garlic, pepper and a pinch of salt. This mixture can be replaced with mayonnaise.
6. Bake for 40 - 50 minutes, then sprinkle the peppers with grated cheese and return to the oven for a while longer.

Serve hot, with sprigs of herbs.

Peppers stuffed with vegetables

“Boats” of bell peppers stuffed with mashed potatoes and colorful vegetables - your guests have never seen such a spectacular side dish!

The dish will become even more original if all the peppers are different colors.

Ingredients:

• bell pepper – 4 pcs. (including 1 - for filling);
• potatoes – 3 pcs.;
• onion – 1 pc.;
• green peas (frozen) – 70 – 80 g;
• salt, herbs, seasonings;
• milk or cream - ¾ cup;
• butter – 40 – 50 g;
• hard cheese – 80 g;
• vegetable oil.

Step by step recipe:

1. Prepare mashed potatoes in the usual way, adding salt, milk (cream) and butter. The consistency should be more liquid: the puree will have to be baked.
2. Cut the peppers lengthwise, leaving the stems for originality of the dish. Seeds and partitions must be removed.
3. Cut one pepper into cubes - it will go into the filling.
4. Fry the onion, add the pepper squares and peas to the pan. Keep on fire for 5 minutes, then mix with puree. You can add spices. The filling is ready.
5. Turn on the oven.
6. Fill the pepper “boats” with puree and vegetables and place in a greased pan.
7. Bake for 30 - 40 minutes: the peppers will become soft and the puree will brown.
8. 5 minutes before turning off, sprinkle with grated cheese.

Serve hot on a shared platter.

Stuffed with rice and eggplant

An original version of stuffed peppers with assorted eggplants, zucchini and rice.

Ingredients:

• bell pepper – 4 pcs.;
• eggplant – 1 pc.;
• zucchini – 1 pc.;
• rice – ¼ cup;
• carrots – 1 pc. (small);
• tomato – 0.5 l;
• Georgian sauce or adjika – 2 – 3 tbsp. l.;
• sour cream – 3 – 4 tbsp. l.;
• sugar – ½ tsp;
• salt, pepper, aromatic herbs;
• vegetable oil.

Preparation:

1. Cut the eggplant and zucchini lengthwise, make cross cuts, and add salt. Bake on foil (takes about half an hour). Scoop out the pulp from the cooled vegetables with a spoon and cut into pieces if necessary.
2. Boil the rice.
3. Fry the onion, then the carrots.
4. Mix all vegetables with rice and spices, add salt. The filling is ready.
5. Cut off the caps from the peppers, remove the seeds and membranes. Stuff it. Place in the pan vertically with the filling facing up.
6. Simmer the tomato with sugar and spices in a frying pan, add seasonings, salt and adjika.
7. Cover the peppers with the filling (almost up to the cut). You can add a little water. Drizzle with sour cream.
8. Simmer for 40 minutes or a little longer - the pepper should become soft.

This dish is delicious both fresh from the stove and chilled.

How to deliciously cook frozen semi-finished products

Peppers with minced meat from a frozen supermarket for a quick dinner can also be prepared so that your loved ones will ask for more.

Ingredients:

• frozen peppers stuffed with meat and rice – 10 pcs.;
• Georgian tomato sauce – 250 g;
• mayonnaise or sour cream – 250 g;
• salt, pepper, aromatic herbs;
• black peppercorns;
• fresh greens - 1 bunch;
• vegetable oil.

Preparation:

1. The peppers need to be defrosted, otherwise the dish will not turn out tasty. You can use the microwave.
2. Fry each side of the semi-finished products in a deep frying pan until golden brown. Pour boiling water over (without submerging the peppers completely), add salt and pepper.
3. Simmer for half an hour over low heat. 5 minutes before the end, remove the lid, add bay leaf and spices.
4. Place the peppers in serving plates, garnish with thick zigzags of mayonnaise and tomato sauce, and sprinkle with herbs.

Peppers are best served and eaten hot. When stewing, you can add sour cream to the pan - it will be even tastier.

Sweet pepper stuffed with cheese

Meaty peppers with soft cheese and tomatoes are an original dish of Balkan cuisine, tasty and aromatic. For this recipe, it is better to take ripe red peppers - their taste is better emphasized by the accent of the cheese.

You will need:

• red bell pepper – 6 pcs.;
• feta cheese – 400 – 500 g;
• tomatoes – 2 pcs.;
• eggs – 2 pcs.;
• spices;
• greenery;
• olive oil.

Preparation:

1. Mash the cheese with a fork in a deep bowl.
2. Cut the tomatoes into cubes.
3. Beat the eggs.
4. Mix cheese with tomatoes and egg mixture. The result is a filling.
5. Cut off the “lids” from the peppers, be sure to carefully remove the seeds and membranes, and stuff them. You can cut the peppers lengthwise, leaving the stem, and place the filling in “boats”.
6. Place the peppers on a greased baking sheet, drizzle with olive oil, and bake for 40 - 50 minutes. If desired, sprinkle with herbs.

Stuffed bell peppers in a saucepan are one of the most favorite dishes in many families; this is an uncomplicated and tasty dish that has culinary aesthetics and amazing taste. Pepper is one of those few vegetables that are convenient to stuff. They have a suitable shape, a taste that can be combined with many products, and just a pleasant aroma. Stuffed peppers are not only a tasty and aromatic dish, but also a very bright and colorful table decoration. That is why it is often found on holiday menus. However, stuffed peppers are an indispensable dish for those who simply want to nourish their family.

The recipe for stuffed peppers does not necessarily include such ingredients. You can use corn, mushrooms, tomatoes, cheese. Most often housewives cook. And you can cook the dish on the stove in a saucepan or cauldron, as well as in a slow cooker. This article provides recipes for delicious stuffed peppers in a saucepan and will help you choose the recipe that suits you.

Recipe with pork. Prepare stuffed bell peppers and you will feel the unique taste and flavor of Bulgarian cuisine.
Ingredients:
Bell pepper - 1.5 kg
Pork – 500-700 g
Rice - 3/4 cup
Onions - 5 pcs.
Carrots - 2 pcs.
Vegetable oil
Parsley
Ground black pepper
Salt - to taste

How to deliciously cook stuffed peppers with minced meat and rice in a pan

Remove the tops of the pepper pods along with the stalk, remove the stem with seeds, and rinse in cold water.

Wash the meat, cut into pieces and grind in a meat grinder.

Peel and wash the onions and carrots.

Cut the onion into cubes.

Grate the carrots on a coarse grater.

Wash the rice in boiling water. And add to the meat.

Blanch onions and carrots in vegetable oil.

Finely chop the parsley.

Mix thoroughly meat, rice, carrots, onions and herbs. Salt and pepper.

Place the stuffed peppers tightly into a wide saucepan.

Pour in broth (can be water or tomato sauce) and simmer the peppers stuffed with meat over low heat until tender, about 40-50 minutes. Cover with a plate to prevent it from floating.

Serve peppers stuffed with meat and rice in a good mood and with sour cream. Bon appetit!

Stuffed peppers in a pan with minced meat and rice with tomato paste and sour cream

This is an aromatic and very tasty dish in which the bright taste and aroma of peppers, herbs and meat are perfectly mixed. The rice binds everything together into a cohesive whole, resulting in a delicious filling.
Ingredients:
Pepper - 9-10 pcs.
Homemade minced meat (pork and beef) - 500 g
Rice - 4 tbsp. l.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 4 cloves
Tomato - 2 pcs.
Carrots - 1 pc.
Dried dill
Sugar - 1/4 tsp.
Vegetable oil (for frying)
Salt, pepper, spices to taste
Sauce:
Tomato paste - 3 tbsp. l.
Sour cream - 150-200 g
Water - 1-1.5 glasses

How to cook peppers with minced meat and rice with tomato paste and sour cream

Peel the pepper from the seed box and rinse thoroughly.

In a frying pan heated with vegetable oil, fry the peppers on all sides and place on a plate.

Boil the rice until half cooked.

Peel the carrots and grate on a coarse grater. Peel the onion and chop finely.

Fry the onion in a frying pan until golden brown, then add the carrots and fry everything for about 5 minutes.

Combine rice, minced meat and fried carrots with onions.

Wash the tomatoes and grate them on a coarse grater. Peel and finely chop the garlic and add to the tomatoes. Add dry dill to the resulting mixture.

Add tomato mixture, salt, sugar, spices to taste and tomato paste to the minced meat. Fill the peppers with minced meat and place in a saucepan.

Preparing the sauce

Combine tomato paste with sour cream and water, mix well, add salt. Pour the sauce over the peppers. Simmer the peppers under a closed lid over low heat for about 60 minutes.

It turned out to be a tasty and juicy dish. Bon appetit!

Video recipe on how to cook stuffed peppers with turkey in a saucepan

An appetizing and healthy dish for the whole family.

Bon appetit!

On a note
Usually the filled “cups” are placed vertically in the pan. In this case, you can insert pieces of peeled potatoes and onions between the lower narrow ends. This way you will get another separate tasty dish, and you can easily determine the readiness of the pepper: if the potatoes are ready, then it’s time to remove the pan from the heat.

Pepper with vegetables and mushrooms

Peppers stuffed with vegetables and mushrooms are aromatic and tasty.
Ingredients:
Bell pepper – 1 kg
Rice - 1 glass
Champignons – 300 g
Onions - 1-2 pcs.
Carrots - 1-2 pcs.
Tomato paste (optional) - 1-2 tbsp. l.
Water - 1 l
Vegetable oil - 4-5 tbsp. spoons
Ground black pepper - 1 pinch
Salt - 2 teaspoons
Greens - to taste

How to cook stuffed peppers with vegetables, mushrooms in gravy

Peel the onion, wash and cut into cubes.

Peel the carrots, wash and grate on a coarse grater.

Wash the mushrooms and cut into small cubes.

Heat the frying pan. Pour in vegetable oil. Place onions and carrots in hot oil. Simmer, stirring, over medium heat for 3-4 minutes.

Then add the champignons.

Simmer everything together, stirring, for another 5 minutes. Cool.

Boil the kettle. Pour boiling water over rice. Steam for 10 minutes. Then rinse well.

Wash and finely chop the greens.

Peel the bell pepper, remove seeds and wash. Pour boiling water over for 10 minutes.

In a bowl, combine rice, stewed vegetables with champignons, and herbs. Add salt and mix well. The minced meat is ready.

Fill the prepared pepper with the filling. Place the stuffed peppers in a casserole while standing, stuffing side up.

Make a fill. To do this, dilute 1-2 tbsp in 1 liter of boiling water. spoons of tomato paste. Salt and pepper.

Pour the pepper over the filling. Place a plate on top to prevent the pepper from floating. Let it boil. Reduce heat to low and cover with a lid. Cook the stuffed peppers until tender, about 40 minutes.

Peppers stuffed with vegetables and mushrooms in gravy are ready. Bon appetit!

Bell pepper with vegetable filling in tomato sauce

You can stuff peppers with various vegetables - one type or a mixture; mixed minced meat is not only tastier, but healthier.

Ingredients:
Sweet pepper - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
White cabbage – 250 g
Tomato paste - 80 g
Salt - 1 tsp.
Sugar - 1 pinch
Bay leaf - 2 pcs.
Ground black pepper - on the tip of a knife
Sunflower oil – 60 g

How to cook stuffed peppers in tomato sauce

Prepare the vegetables, peel and cut into small cubes.

Fry the onion in sunflower oil, add the carrots and then the cabbage. Salt and pepper the minced meat to taste. Remove the core from the peppers.

Blanch the peppers in boiling water for 3-4 minutes.

Fill them with prepared minced meat.

Dilute tomato paste (100 percent) with water in a ratio of 1:3, bring to a boil, and add salt to taste.

Dip the peppers into the sauce in a standing position, cover with a lid and simmer over low heat for 20 minutes, adding bay leaf or your favorite herbs if desired.

You can roll it into sterile jars at this stage and put it under the “fur coat” to eat later.

Serve peppers stuffed with vegetables with any side dish or as a separate dish, topped with tomato sauce.

Bon appetit!

Cooking peppers stuffed with minced chicken, rice and mushrooms in sour cream and tomato sauce

Minced meat can be bought ready-made or prepared at home. For homemade it is better to take meat not only from the breast, but also from the legs, otherwise the minced meat will be dry.
You can take any mushrooms that can be added to the minced meat, both raw, pre-cut into plates or cubes, and processed, for example, fried without adding oil.
First boil the rice until cooked, drain the water. Let's prepare a delicious and satisfying dinner for the whole family.

Ingredients:
Large bell pepper - 6 pcs.
Minced chicken - 500 g
Rice - 0.5 cups
Champignons – 300 g
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 2-3 cloves
Tomato paste - 2 tbsp. l.
Sour cream - 2 tbsp. l.
Salt, pepper - to taste
Bay leaf - 2 pcs.
Allspice - 2 pcs.

How to cook stuffed peppers with chicken and mushrooms in sour cream and tomato sauce

Finely chop the carrots, garlic and onion. Fry in sunflower oil (1 tbsp.).
Then add tomato paste. Stir and stir-fry for a couple of minutes until slightly fragrant.

Place some of the fried vegetables in a bowl with minced meat, mushrooms and rice. Add salt and pepper to taste. Stir.

Place the second part of the vegetables in a saucepan, add sour cream. Stir.

Stuffed peppers with minced meat and rice is a dish that has become multinational over the many years of its existence. It is loved and prepared in many countries around the world, and the fillings can be very diverse, such as vegetables, cheese, meat, fruits, and cereals.

Pepper stuffed with meat is a fairly simple dish to prepare; it does not require special equipment, expensive ingredients and a lot of precious time. Stuffed peppers always work out for absolutely everyone!

Stuffed peppers with minced meat and rice - recipe in a saucepan

Stuffed peppers in a saucepan are the classic and most common way to prepare this dish.

Its composition includes:

• onion – 1 head;
• carrots – 100 g;
• minced meat - 0.5 kg;
• spices, salt - to taste;
• rice – 100 g;
• pepper (medium in shape and size) – 10 pcs.;
• sour cream – 100 g;
• tomato juice – 100 ml.

Stuffed peppers recipe in a saucepan with step-by-step instructions:

1. Prepare chopped onions and carrots for frying in olive oil.
   
2. First soak the rice in cold water with a little salt, then rinse. Boil until half cooked.
3. Combine all the ingredients for the filling in a deep bowl: rice, frying and minced meat and bring the mixture until smooth.
4. Wash the peppers, remove the bottom part, membranes and seeds, and stuff.
   
5. Combine liquid sour cream and tomato juice, pour into a metal container, bring to a boil, and then add stuffed peppers to the sauce.
   
6. Cover with a lid and simmer for a quarter of an hour on low heat.
   

This dish does not require additional ingredients or side dishes.

How to cook stuffed peppers with meat and rice in tomato sauce

Sauces and gravies for a delicious vegetable dish can be very diverse. But the most used and appetizing sauce is considered to be one based on ripe tomatoes or their paste.

The list of ingredients consists of:

• bell pepper – 8-10 pcs.;
• minced meat – 0.4 kg;
• salt and aromatic spices - 2 tbsp each. each ingredient;
• onions – 100 g;
• long grain rice – ½ cup;
• carrots – 100 g;
• tomatoes – 2 pcs. (large);
• liquid sour cream – ½ tbsp.

How to cook stuffed peppers:

1. Wash the vegetables and remove the stem from the peppers.
2. Fry grated carrots and finely chopped onion in a frying pan.
3. Mix the frying with minced meat and boiled rice until half cooked, add spices and salt.
4. Chop the tomatoes into large fractions, use gauze to squeeze out the juice with particles of pulp, combine with sour cream.
5. Place on low heat and simmer for a quarter of an hour until a thick sauce is obtained.
6. Then place the peppers stuffed with the “classic” filling in a deep saucepan and pour over the hot sauce.
7. Cook over medium heat for no more than 20 minutes.

The tasty dish has aroma and unusual taste characteristics.

Stuffed peppers in the oven (halved) - recipe with tomatoes and cheese

Juicy tomatoes and melted cheese will give the dish a unique delicate taste.

The recipe requires the following ingredients:

• sweet peppers – 4-5 pcs.;
• round grain rice – 0.5 tbsp.;
• minced meat – 150 g;
• tomatoes – 200 g;
• Gouda cheese - 70 g;
• salt, spices, peppercorns.

Stuffed pepper recipe:

1. Boil rice for 7-10 minutes.
2. Fry the onion in sunflower oil with chopped onion.
3. Grate the cheese with fine honeycomb.
4. Combine the minced meat with the roast and rice, add spices and salt.
5. Wash the pepper, remove the “entrails”, cut into halves lengthwise along the fruit.
6. Fill with filling and bake for 10 minutes in an oven heated to 180C.
7. Then cut the tomatoes into neat circles and place them on top of each “boat” and leave for another 5 minutes.
8. Remove and sprinkle with cheese shavings.
9. Bake for a quarter of an hour.

The dish is suitable for serving a holiday table or for preparing for dinner; the recipe is considered dietary and does not contain a large number of calories.

Peppers stuffed with vegetables and rice in the oven

A standard recipe that is quick and easy to prepare.

You will need products such as:

• peppers – 6 pcs.;
• rice – 100 g;
• onion - 1 pc.;
• tomatoes – 3 pcs.;
• garlic – ½ head;
• greens – 50 g;
• carrots – 100 g.

Pepper stuffed with vegetables and rice step by step preparation:

1. Remove the membranes and stem from the peppers and fry for a minute on both sides.
2. Boil the rice until half cooked.
3. Pass the garlic through a press, finely chop the greens.
4. Pass the onions and carrots through a grater with a medium honeycomb and fry until lightly browned.
5. Combine all the ingredients together and stuff the peppers.
6. Bake in the oven for half an hour at 150C.

Everything about this dish is wonderful, the smell, the appearance, and, of course, the extraordinary filling.

Stuffed peppers in a slow cooker

Today, most hot dishes are prepared in a slow cooker, conveniently and without hassle. “Aggregation” helps save a lot of useful time.

The recipe contains a list of the following ingredients:

• medium-sized sweet pepper – 8 pcs.;
• onions – 50 g;
• rice - ½ tbsp. with a slide;
• minced meat – 0.4 kg;
• tomatoes – 2 pcs.;
• garlic – ½ head;
• carrots – 100 g;
• mixture of peppers, salt - 1 tbsp.

How and how much to cook stuffed peppers:

1. Pre-clean the pepper from “extra” parts.
2. Boil the rice for 10 minutes.
3. Chop all ingredients, except tomatoes and carrots, and combine together, season with spices and salt.
4. Fill the peppercorns with the prepared mixture.
5. Set the multicooker to “frying” mode, grease the bottom with a small amount of olive oil and lay out chopped carrots and tomato quarters.
6. Place stuffed peppers on top and pour boiled water so that it covers the vegetables.
7. Simmer for 20-25 minutes.

Water can be replaced with a sauce based on tomato paste.

How to cook frozen stuffed peppers

Once you're puzzled, you can stuff peppers in bulk, with different fillings, and “send” them to the freezer for storage, and when you want to cook them for lunch or dinner. All ingredients are standard.

How to cook stuffed peppers:

1. This product does not require preliminary defrosting and this is its advantage.
2. If you cook in a saucepan, you should first mix the sauce whichever you like best and pour it over the peppers.
3. When cooking in the oven, grease a baking sheet with oil, place the peppers and bake as described above.

This recipe allows you to set the table very quickly; everyone will enjoy a tasty and satisfying dish.

Stuffed peppers with minced meat baked in the oven

“Lazy” recipe for making peppers stuffed with meat.

Composition includes:

• bell peppers – 10 pcs.;
• onion heads – 100 g;
• minced beef or pork – 0.3 kg;
• long grain rice - ½ cup;
• garlic - a couple of cloves (for aroma);
• carrots – 1-2 pcs.;
• spices, herbs and salt - to taste;
• boiled chilled water – 1 tbsp.

Stuffed peppers with minced meat in the oven:

1. Cut off the bottom of the peppers.
2. Boil the rice.
3. Chop the remaining vegetables according to the list.
4. Combine with minced meat, spices and salt, bring the mixture until smooth.
5. Heat the oven to 200C, grease a baking dish with olive oil, fill the bottom with grated carrots and pour a glass of water, place stuffed peppers on top.
6. Bake for a quarter of an hour.

There is nothing easier than stuffing peppers and putting them in the oven to bake until fully cooked, and in your free time watch your favorite TV show or read a book.

Sauce for stuffed peppers made from tomato paste and sour cream

The sauce for stuffed peppers can be very varied, but it will never be as tender and aromatic as sour cream.

To prepare tomato sour cream sauce you will need the following products:

• tomato paste – 70 ml;
• fat sour cream – 1 tbsp.;
• small carrots – 1 pc.;
• flour – 30 g;
• chilled water – 2.5 tbsp.;
• onion – 1 head;
• peppercorns, salt.

The cooking process is divided into several stages:

1. Prepare a roast based on onions and carrots.
2. Sprinkle with flour.
3. Dilute the tomato paste in half a glass of water, stir in sour cream and spices, add allspice peas and salt. Pour into the general composition.
4. Cover the container with a lid and let it simmer for a couple of minutes.
5. Cool.

The thick gravy is both tender and spicy in taste.

Most housewives are faced with the fact that they do not know which side dish is most suitable for stuffed peppers.

The dish itself is independent and does not need a side dish. But if anyone wants, they can boil potatoes, rice or buckwheat for it, or make mashed potatoes.

Stuffed peppers in a slow cooker are a tasty, appetizing and beautiful dish. For the filling you can use not only meat, but also vegetables, mushrooms and even buckwheat. Thanks to this miracle technique, stuffed vegetables retain their beneficial and tasteful qualities.

Stuffed peppers with meat and rice in a slow cooker

Peppers stuffed with meat and rice are an excellent dish for every day. You can stew stuffed vegetables in a regular saucepan, but in a slow cooker the cooking process will be much easier.

Ingredients:

• pepper fruits (sweet);
• 145 g rice grains;
• 355 g minced meat;
• two carrots and two onions;
• three garlic cloves;
• three tbsp. spoons of tomato paste;
• spices, oil, water.

Cooking method:

1. First of all, we cook the rice grains until tender and mix them with any minced meat.
2. Then finely chop one onion and saute it in oil until transparent. Instead of butter, you can use lard, the dish turns out filling and very tasty.
3. Grind one carrot and add it to the onion, fry until soft. Vegetables can also be pre-fried in a multicooker using the “Fry” mode.
4. Mix the fried vegetables with minced meat and rice, add spices, you can add any chopped herbs.
5. We remove the seeds from the sweet peppers and start by placing them in the bowl of the device.
6. Now let's prepare the sauce. To do this, fry the remaining vegetables until soft, add finely chopped cloves of the spicy vegetable, tomato paste, pour in water (700 ml), add salt and a little sweet sand, and cook the gravy for ten minutes.
7. Pour the prepared sauce over the peppers, turn on the “Stew” mode and cook the dish for 1.5 hours.

Peppers stuffed with vegetables

In the summer we try to prepare as many vegetable dishes as possible, because they have more benefits than fatty meat dishes. We offer you a recipe for stuffed peppers with vegetables. We will cook in a slow cooker, which will make the dish both tasty and healthy.

Ingredients:

• sweet pepper fruits (10-12 pcs.);
• two carrots and two onions;
• three ripe tomatoes;
• 325 g cabbage (white);
• 110 ml tomato paste;
• teaspoon of Provençal herbs;
• salt, pepper, oil, herbs.

Cooking method:

1. First of all, we prepare the filling for the peppers; you can use a frying pan or a slow cooker.
2. So, chop the onion into cubes and fry in the “Stew” mode in a small amount of oil. As soon as the onion turns golden, add grated carrots and simmer for ten minutes.
3. Remove the skin from the tomatoes, cut the pulp into slices and add to the rest of the vegetables, also add tomato paste, mix and simmer for seven minutes.
4. Place some of the vegetables in a bowl, and add finely shredded cabbage to the rest and simmer for ten minutes until soft. Place the finished filling in a separate container and cool, then mix with chopped herbs and spices. We wash the bowl.
5. We clean the peppers from seeds, stuff them with vegetables and place them in a bowl, pour in water, and place the remaining vegetables on top.
6. In the “Stew” mode, cook the peppers for an hour.

Frozen stuffed peppers in a slow cooker

You can safely freeze stuffed peppers to prepare a tasty and satisfying dish at any time. For the filling, you can take commonly used ingredients - rice and minced meat.

Ingredients:

• 8 pcs. semi-finished products;
• a glass of sour cream;
• two tbsp. spoons of ketchup;
• 0.5 teaspoons each of basil and oregano.

Cooking method:

1. If you decide to defrost the peppers, it is better to do it in the refrigerator, since at room temperature they lose their appetizing appearance.
2. Place the frozen peppers, minced side up, into the bowl of the electrical appliance and pour in a sauce of ketchup, sour cream and herbs.
3. Turn on the “Stew” mode and cook the dish for two hours.

Italian cooking recipe

We offer you another original recipe for Italian stuffed peppers. The dish has a spicy taste, which will be appreciated by your family and especially those who are looking for a dietary recipe for the dish.

Ingredients:

• four sweet peppers;
• one lemon;
• 220 g parmesan;
• three cloves of garlic;
• four tomatoes;
• dried basil, salt, herbs;
• two tbsp. spoons of olive oil.

Cooking method:

1. Cut the peppers in half, remove seeds from each half and grease the inside with olive oil.
2. Remove the skin from the tomatoes and cut the pulp into small pieces.
3. We wash the greens, dry them and chop them finely.
4. Cut the cheese into cubes and mix with tomatoes, flavor with citrus juice.
5. Grind the cloves of the spicy vegetable and add them to the rest of the ingredients along with the herbs.
6. Stuff the pepper halves with the prepared filling, sprinkle with dried basil and place in the oiled bowl of the device.
7. Select the “Baking” mode and cook the dish for 60 minutes.

With mushrooms and rice

You can stuff sweet peppers not only with minced meat, but also replace it with mushrooms. This dish is especially suitable for those who are fasting or want to cook vegetarian peppers.

Ingredients:

• seven sweet peppers;
• 365 g mushrooms;
• two onions;
• half a cup of rice grains;
• two carrots;
• 2 tbsp. spoons of tomato paste;
• salt, pepper, oil.

Cooking method:

1. Cook the rice grains in lightly salted water until tender. Cut the mushrooms into cubes. Chop one onion into small cubes, the other into half rings. Grate three carrots and divide the chopped vegetable in half.
2. Pour oil into the bowl of the kitchen appliance, turn on the “Frying” mode and start frying the mushrooms, after two minutes add the onion cubes and one part of the grated carrots, fry until the vegetables are ready.
3. Remove the seeds from the peppers and place them in boiling water for a couple of minutes.
4. As soon as the fried mushrooms and vegetables are ready, take them out, cool and mix with rice and spices. Stuff the peppers with the filling.
5. Now prepare the sauce from the remaining onions, carrots and tomato paste. If you are not fasting, you can add sour cream to the gravy. Place the stuffed peppers directly into the sauce, pour in water so that the liquid reaches the edges of the stuffed vegetables.
6. Turn on the “Stew” mode and cook for an hour.

Option with buckwheat

For those who like to experiment with ingredients, we suggest you stuff the peppers not with rice, but with buckwheat. You can add any meat, mushrooms or vegetables along with the cereal for the filling.

Ingredients:

• 10 sweet peppers;
• a glass of buckwheat;
• three onions;
• one large carrot;
• three tomatoes;
• A glass of tomato juice;
• a bunch of herbs, spices.

Cooking method:

1. Cook the buckwheat in salted water until tender and leave to cool.
2. At this time, let's fry the vegetables. To do this, chop the onion into cubes. You can add more onions, as this vegetable perfectly emphasizes the taste of buckwheat.
3. Turn on the device to the “Frying” mode, pour in a little oil and sauté the onion in it until golden brown, then add the grated carrots and fry until the root vegetable is soft.
4. Peel the skins from the tomatoes, cut them into pieces and add them to the rest of the vegetables, cook for five minutes.
5. Afterwards, mix the roasted vegetables with buckwheat, chopped herbs and spices. We stuff the fruits of the peppers and place them in a clean bowl of the device. Pour in tomato juice, add salted water and cook according to the “Stewing” program for an hour.

Delicious recipe in sour cream sauce in a slow cooker

And another recipe for stuffed peppers in a slow cooker involves the use of sour cream; the sauce turns out very delicate and goes well with stuffed vegetables.

Ingredients:

• 10 peppers (sweet);
• 580 g homemade minced meat;
• a cup of rice grains;
• two tomatoes;
• a couple of cloves of garlic;
• three onions and two carrots;
• spices.

Cooking method:

1. Boil the rice until done. We clean the peppers from seeds.
2. In the “Frying” mode, fry the chopped onions and carrots in oil, mix the vegetables with rice and minced meat. We also add spices to taste and chopped slices of spicy vegetables into the filling.
3. We stuff the peppers and place them in the bowl of the device. Mix sour cream with water, pour it into the peppers, and add chopped herbs and chopped tomato pulp.
4. Cook peppers stuffed in sour cream sauce according to the “Stewing” program - 1.5 hours.

If you don’t know what to feed your guests, then prepare them stuffed peppers. You may not surprise them with much originality, but your guests will definitely not leave hungry.