If you've ever eaten stuffed peppers, you already know how delicious it is. You can serve with any sauce or just a slice of fresh bread, this will allow you to enjoy the sauce remaining on the plate.

Here are a large number of different recipes. They are all similar in the set of ingredients, but believe me, these are completely different dishes that you need to try!

To prepare stuffed peppers in our recipes, you definitely need minced meat. In most of the recipes we took ready-made ones, but you can cook it yourself to make the dish more delicious.

Choose juicy, heavy, meaty peppers. They are the ones who will make the dishes as juicy and tasty as possible. We also recommend buying bell peppers. They will fit perfectly.

Stuffed peppers with meat and rice in tomato sauce

Ingredients	Quantity
sugar	- 5 g
onion	- 2 heads
garlic	- 2 slices
dill	- 20 g
minced meat	- 0.5 kg
tomato paste	- 40 g
tomatoes	- 2 fruits
rice	- 40 g
vinegar	- 15 ml
Bell pepper	- 12 pcs.
carrot	- 1 PC.
vegetable oil	- 60 ml
parsley	- 20 g
laurel leaves	- 2 pcs.
salt	- taste

Cooking time

calorie content per 100 grams

If you have been dreaming of some unusual dinner or lunch for a long time, we recommend preparing peppers stuffed with meat and rice. And all this with tomato sauce.

How to cook:

Tip: instead of tomato paste, you can use fresh pureed tomatoes.

Peppers with meat and rice in sauce

A recipe for those who don’t like tomato-based sauces and everything connected with them. We offer stuffed peppers with rice and meat in sour cream sauce.

How long is it - 1 hour.

What is the calorie content - 126 calories.

How to cook:

1. Grind the bread a little, add water and leave for ten minutes.
2. After this, grind it using a blender or meat grinder.
3. Mix the bread with the selected minced meat until smooth.
4. Peel the onion, chop it, add it to the minced meat along with salt and black pepper.
5. Rinse the rice, boil until tender, then add to the minced meat.
6. Wash and clean the peppers from the inside, fill with the prepared filling.
7. Place them in a large saucepan or deep frying pan.
8. Peel and grate the carrots, peel the onions, rinse and chop with a knife.
9. Pour a little oil into the pan, add the root vegetables and simmer them for five minutes.
10. Add sour cream and stir, pour the sauce over the peppers.
11. Peel the mushrooms, chop them and add to the rest of the ingredients with a glass of water.
12. Simmer for about half an hour and you can serve.

Tip: if you use more sour cream (about 300-500 ml), you don’t need to add water. It will turn out incredibly rich.

Dinner in creamy garlic sauce

It’s unlikely that you’ve ever eaten stuffed peppers with rice and meat in cream and garlic. That's why you're here to discover new flavors.

What is the calorie content - 146 calories.

How to cook:

1. Rinse the rice until transparent, add the required amount of water.
2. Place on the stove and cook for about ten minutes until half cooked.
3. Rinse the peppers and cut out the cores with a sharp knife.
4. Peel the onions and chop finely with a sharp knife.
5. Heat oil in a frying pan, add half the onion, fry until soft.
6. Mix onion with minced meat and rice, add spices.
7. Fill the sweet peppers with the resulting mixture.
8. Place the remaining onions in a clean frying pan, add chopped garlic.
9. Fry a little, pour in cream, add chopped dill and spices.
10. Simmer, stirring, for about five minutes.
11. Place the peppers in a deep saucepan and pour in the creamy sauce.
12. Simmer everything for forty minutes.

Tip: when serving, you can sprinkle the peppers with fresh herbs.

"Forest" recipe

Dedicated to mushroom lovers. Sweet peppers filled not only with meat and rice, but also with rich, flavorful mushrooms. Fascinating!

What time is it – 2 hours.

What is the calorie content - 157 calories.

How to cook:

1. Wash the peppers and peel them from the inside with a sharp knife.
2. Rinse the rice, then boil it until completely cooked.
3. Peel the onion and cut it into rings.
4. Peel the caps and stems of the mushrooms and cut into slices.
5. Pour oil into a frying pan and add onions and mushrooms.
6. Fry, stirring, for five minutes.
7. Add sour cream, spices and stir, simmer until the liquid evaporates.
8. After this, remove from heat to cool.
9. Mix rice with minced meat, mushrooms and onions, add spices.
10. Stir and fill the peppers with the resulting mixture.
11. Cut the tomatoes in their own juice into cubes and pour into a saucepan along with the juice.
12. Pour in the broth, add chopped garlic and spices.
13. Simmer, stirring, for ten minutes.
14. Then pour the sauce into a baking dish and place the peppers on top.
15. Rinse the parsley, chop it, sprinkle the peppers.
16. Cover with a lid or cover with foil.
17. Cook at 200 degrees Celsius for 50 minutes.
18. Grate the cheese and sprinkle it over the peppers at the end of cooking.
19. Place them in the oven for another five minutes, then remove and serve.

Tip: If you use mozzarella, parmesan or cheddar, the cheese will be incredibly tasty.

Hot main course

We have developed this recipe for true lovers of Asian cuisine. There will be ordinary peppers stuffed with meat and rice, and drenched in a spicy hot sauce.

How long is it - 1 hour and 25 minutes.

What is the calorie content - 128 calories.

How to cook:

1. Wash the meat and, if desired, remove fat and films.
2. Cut it into small cubes.
3. Next, grind until smooth in a blender or pass through a meat grinder.
4. Wash the rice and boil it until completely cooked.
5. Rinse, blanch, and then peel the tomatoes.
6. Grind the tomatoes as desired - you can puree them with a blender, or you can cube them.
7. Pour half the oil into the pan and, while it is heating, peel and chop one onion.
8. Add it to the oil and fry until golden brown.
9. Then add flour and stirring vigorously, fry it a little.
10. Add chopped tomatoes, bring the mixture to a boil.
11. Wash, peel and finely chop two sweet peppers.
12. Do the same with chili. Add both types of peppers to the tomatoes.
13. Cook, stirring, for five minutes.
14. During this time, bring a glass of water to a boil and finely chop the garlic.
15. Add both ingredients after five minutes along with the spices.
16. Wash the remaining sweet peppers and remove the insides.
17. Rinse the parsley and chop finely with a sharp knife.
18. Pour the remaining oil into a frying pan and heat it up.
19. Peel the second onion, chop finely and add to the oil.
20. Fry until soft, then add grated carrots.
21. Simmer, stirring, until cooked, then add to rice and minced meat.
22. Add spices and chopped parsley there.
23. Wash the cherry tomatoes, chop them finely and add to the minced meat.
24. Fill the peppers with the resulting mixture and place them in a saucepan.
25. Pour hot sauce over them and place on the stove, closing with a lid.
26. Cook for forty minutes, then serve.

Tip: If you don't have fresh chili, use ground red pepper.

Recipe for cooking “halves” in the oven

A very unusual recipe for stuffed peppers with minced meat and rice. We will only stuff halves of vegetables and bake them in the oven.

How long is it - 1 hour.

What is the calorie content - 131 calories.

How to cook:

1. Peel the onion and finely chop it with a sharp knife.
2. Pour oil into a frying pan, heat it and add onions.
3. Fry it until soft, add minced meat.
4. Cook it for about five minutes, no more.
5. During this time, you can wash the rice and boil it until tender.
6. Mix it with semi-finished minced meat and spices to taste.
7. Mix in the chopped, pre-washed greens.
8. Rinse the peppers, cut them into halves and remove the membraned seeds.
9. It is important to leave the green tails themselves.
10. Grate the cheese, wash the tomatoes and cut into rings.
11. Stuff the vegetable halves with meat mixture.
12. Place the pepper halves on a baking sheet, place the tomatoes on top, and sprinkle with cheese.
13. Bake at 180 degrees Celsius for about twenty minutes.

Tip: when serving, you can sprinkle the dish with fresh herbs.

Method for preparing stuffed peppers in the sleeve

Sweet peppers stuffed with minced meat and rice, cooked in a sleeve. Of course, it's all in the oven. And, of course, in a rich sauce.

How long is it - 1 hour and 20 minutes.

What is the calorie content - 121 calories.

How to cook:

1. Peel the onion, rinse and chop coarsely.
2. Clean the meat if possible and desired, cut into cubes.
3. Pass the ingredients through a meat grinder or grind until smooth in a blender.
4. Rinse the rice until transparent, boil it until completely cooked.
5. Mix with previously prepared onion mince.
6. Add spices, including nutmeg, mix well.
7. Wash the peppers, peel the inside with a sharp knife, fill the vegetables with the filling.
8. Peel the garlic, crush it and mix with sour cream.
9. Pour into the sleeve, put the peppers there, and mix.
10. Tie it, put it in the mold, and it, in turn, in the oven.
11. Bake for 35-40 minutes at 190 degrees Celsius.

Tip: if desired, you can sprinkle the finished dish with cheese and return it to the oven for another five minutes.

When choosing minced meat, be sure to pay attention to its color and aroma. It should be bright, never gray. It should smell pleasant, not sour or rotten. There should not be a smell of spices, because this is a sign that they tried to “refresh” the product.

If you are worried that the filling will be dry, add a little butter or sour cream. The advice is suitable for those who, for example, prefer lean meat instead of fatty minced meat.

Stuffed peppers are incredibly tasty and very filling. If you serve it to a child, it seems that he won’t be able to handle even one pepper. Give the men two. It's delicious, unusual, and smells so bad you can go crazy.

Ingredients

For 4–5 bell peppers:

• 300 g minced meat;
• 1 carrot;
• 1 onion;
• 2 tablespoons vegetable oil;
• 1 tomato or 2–3 tablespoons of tomato paste - optional;
• 100 g rice;
• salt - to taste;
• ground black pepper - to taste;
• 1 bunch of parsley - optional.

Any minced meat is suitable for the filling. Most often, peppers are made with pork, chicken, lamb, turkey, or combinations of different types of meat.

The classic version is a mixture of minced pork and beef in a 1:1 ratio.

It is from this minced meat that a juicy, but moderately fatty filling for peppers is obtained.

By the way, instead of minced meat, you can use bacon, mushrooms, shrimp, vegetables or cheese:

Preparation

Grate the carrots on a medium or coarse grater and cut the onion into small cubes.

Heat the oil in a frying pan and add the onions first, and after 2-3 minutes - the carrots. Fry, stirring occasionally, until golden brown. You can add tomato pulp or tomato paste to the vegetables.

Some people prefer to add raw onions to the minced meat, but the filling will be more flavorful if it is fried.

Place the roast on a plate. If you leave vegetables in the pan, even after removing it from the heat, they will still continue to fry.

1. Tomato juice + 2–3 tablespoons of sour cream + salt + ground black pepper.
2. 2 tablespoons sour cream + 2 tablespoons tomato paste + water + salt + ground black pepper.
3. 1 carrot + 1 onion + 2 tomatoes or 3-4 tablespoons of tomato paste + 2 tablespoons sour cream + salt + ground black pepper + water. Fry carrots and onions until golden brown. Add tomato pulp or tomato paste, sour cream and spices. Water can be poured either into a frying pan or into a saucepan, after first placing the frying on the peppers.

Cover the container with the peppers and bring the sauce to a boil. Then simmer for about 40 minutes over moderate heat.

To check the doneness of the peppers, simply taste them. Rice, meat and vegetables must be completely cooked.

Remove the peppers from the stove and leave them covered for 10–20 minutes so that they are completely saturated with the sauce and become even tastier and more aromatic.

alex9500/Depositphotos.com

You can cut the tops off the peppers, as when stewing on the stove, or cut the vegetables in half lengthwise, leaving the stems if desired. In both cases, you need to remove the seeds from the peppers.

Stuff the peppers with the prepared filling. Grease a baking sheet or baking dish with vegetable oil and place the peppers in a single layer.

To make the dish juicier, brush the tops of the peppers or sour cream mixed with chopped garlic.

Place the peppers in an oven preheated to 180°C for about 40 minutes. Sprinkle with grated cheese and bake for about 10 minutes until melted.

Recipe for cooking frozen bell peppers with minced meat in a saucepan. Stuffed peppers with meat and rice are the most common dish; housewives prepare it not only for holidays, but also as an everyday lunch or dinner. According to this recipe, the peppers are cooked in a saucepan, which is very convenient and quick, especially since they are cooked immediately along with the sauce. By the way, the sauce consists of everyone’s favorite product – mayonnaise, with the addition of fried vegetables. This is a universal recipe for making stuffed peppers, both from frozen and fresh fruits. This dish goes very well with a potato side dish.

Required ingredients:

• 1 – 1.2 kg. bell pepper;
• 800 g minced meat (mixed);
• 2 carrots;
• 2 +1 onions;
• 3/4 cup rice;
• 3 – 4 tbsp. spoons of mayonnaise;
• salt and black pepper to taste;
• vegetable oil for frying.

How to cook stuffed peppers in a saucepan:

To prevent bell pepper from leaving an unpleasant aftertaste and belching, it must be blanched in boiling water before cooking.

Defrost frozen (seedless) bell peppers at room temperature in advance. Boil water in a large saucepan. Place the pepper in boiling water, wait until it boils again and cook for 2 - 3 minutes. If you have a lot of peppers or a small saucepan, then blanch the peppers in two steps.

Carefully place the blanched peppers in a separate cup and start preparing the minced meat.

Rinse the round rice and boil until cooked to the so-called “al dente” level, that is, not completely cooked.

Peel two onions, cut into cubes and fry in vegetable oil.

Peel the carrots, grate them on a coarse grater and fry them until golden brown in vegetable oil.

Chop another onion for minced meat. This can be done using a mixer, a meat grinder, or finely chopped with a knife. Place minced meat in a large bowl, add boiled rice and onions.

Stir the minced meat, season it to taste with salt and ground black pepper. Now you can add any spices and seasonings to this minced meat, as well as chopped fresh herbs (parsley, basil).

Fill the prepared peppers with minced meat, do not compact them too tightly. Place the stuffed peppers in the pan, cut side up.

Place fried vegetables on top. Then pour a little water into a separate cup (you need enough for the peppers to look out), add salt and mix with mayonnaise until smooth.

Pour the prepared liquid over the pepper, cover with a lid and place on the stove.

Cook the stuffed bell peppers with the lid closed for about 40 - 45 minutes, from the moment of boiling, over medium heat.

Place the finished stuffed peppers on a serving plate, garnish with fresh herbs and serve with any side dish.

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.

Stuffed peppers are a dish of Moldavian, Romanian, and Bulgarian cuisine, but also popular in other countries. The filling for stuffed peppers can be very different: most often it is rice and meat, but the vegetable is also stuffed with various cereals, cheese, berries, fish, and shrimp. Summer and fall are the season for inexpensive vegetables, and stuffed peppers can be prepared frequently.

The recipe for stuffed peppers can be found in any cookbook. But, as a rule, each housewife adds something of her own to the recipe. Once you learn how to cook classic stuffed peppers, you can easily replace ingredients or add new ones. However, the traditional filling for stuffed peppers is meat and rice. So now you will learn how to cook stuffed peppers.

Any culinary dish has its own secrets, so you need to know how to prepare a stuffed vegetable: know how to peel it properly, not overcook it, or use frozen stuffed peppers correctly.

The most important thing is that the dish is stewed well, and the filling is harmoniously combined with the vegetable casing.

• It is best to use fleshy Bulgarian fruits for stuffing, then the dish will be aromatic and sweet.
• It is best to put coarsely chopped carrots and onions on the bottom of the pan, then the dish will not burn.
• If the paprika is of the same variety and approximately the same size, then there will never be undercooked or overcooked options.
• Cook stuffed peppers after boiling over low heat for about 30 minutes, and frozen vegetables for up to 50 minutes.
• The readiness of the dish is checked by piercing the pepper. If a fork easily pierces the side of the vegetable, the dish is ready. Otherwise, cook for a few more minutes.
• To prepare peppers stuffed with meat and rice, the cereal should be placed in the filling, cooked until half cooked.

14 ways to cook stuffed peppers

Peppers stuffed with minced meat and rice - classic recipe

This is a familiar and familiar cooking option. The dish is prepared quickly and turns out tasty and aromatic.

Vegetables of any variety and size are suitable for stuffing, but preference should be given to large, fleshy fruits.

Grated carrots and chopped onions will add a special aroma to the dish. Rice cereals must be boiled in advance and added to the minced meat. If the rice is raw, it will not have time to finish cooking.

Ingredients:

• seasoning;
• bell pepper - 7−8 pcs.;
• salt;
• pork - 600 g;
• Lavrushka;
• onion - 2 onions for minced meat;
• greenery;
• tomato paste - 6 teaspoons;
• garlic - 2 cloves for minced meat;
• carrot - 1 pc.;
• onion - 2 onions;
• rice - a glass;
• egg - 1 pc.;
• greenery.

Preparation:

Rinse the vegetable. Using a sharp knife, cut out the stem in a circle. Remove the seeds. Peel the carrots. Take a coarse grater. Grate. Remove the skins from the bulbs. Shred. Heat the frying pan. Place onions and carrots. Fry using sunflower oil. Boil the rice; it should be slightly undercooked. Cooking minced meat. Cut the meat. Peel the onion and garlic. Slice. Place onion, meat, garlic into a meat grinder. Twist. Pour the egg into the resulting mixture. Place rice. Add roast. Add some salt. Mix. Add spices. Mix all. Place the filling into the pepper.

Take a tall saucepan. Pour sunflower oil into the bottom. Place peppercorns and bay leaves. Place the pepper. Fill with hot water almost up to the height of the peppers. Wait until it boils. Pour in tomato paste. Add some salt. Add spices. Cover with a lid. Simmer for an hour. Before serving, decorate with herbs.

Stewed pepper "Stavropol"

Ingredients

• 8−10 sweet peppers,
• 300 g beef (boiled),
• 200 g cabbage,
• 2 carrots,
• 1 cucumber
• 1 tomato
• 1 onion,
• 2 eggs (hard-boiled)
• 100 g cheese (any kind, grated),
• 100 g tomato sauce,
• ½ bunch of dill,
• ½ bunch of parsley
• 1 tablespoon butter,
• pepper,
• salt.

Cooking method

Remove the stem from the main ingredient and remove the seeds. Skip the beef

Grind the eggs through a meat grinder and finely chop the cabbage. Grate one carrot and a cucumber on a medium grater. Mix all prepared products, add salt and pepper. Mix the resulting filling thoroughly and fill the prepared vegetable with it. Chop the onion, grate the remaining carrots on a fine grater, fry in butter, add 2-3 tablespoons of tomato sauce, then simmer for another 3-4 minutes. Place stuffed peppers on top of the onions and carrots, pour in a little water, then simmer until tender. Serve sprinkled with grated cheese, chopped parsley, dill, and tomato sauce.

Stewed peppers with pork “Maikop”

Ingredients

• 8−10 sweet peppers,
• 300 g pork,
• 300 g green beans,
• 2 carrots,
• 1 potato,
• 1 beet,
• 1 onion,
• 1 cucumber (salted),
• 100 g mayonnaise,
• 1 bay leaf,
• ½ bunch of parsley
• 4−5 tablespoons of vegetable oil,
• pepper,
• salt.

Cooking method

Remove the stem from the sweet pepper and remove the seeds. Pass the meat through a meat grinder. Boil green beans in salted water, cool, and chop finely. Grate potatoes, 1 carrot, cucumber on a medium grater. Mix all the prepared products, add green peas, salt and pepper. Mix the resulting filling thoroughly, fill the prepared pepper with it, then fry it in 1 tablespoon of vegetable oil. Grate the beets and remaining carrots on a medium grater, cut the onion into half rings. Fry everything in the remaining vegetable oil, place the fried stuffed pepper on top, add a bay leaf, pour in a little water and simmer until tender. Serve with stewed vegetables, sprinkle with mayonnaise and sprinkle with chopped parsley.

Baked peppers with minced meat and pomegranate seeds “Zagreb style”

Ingredients

• 8−10 sweet peppers,
• 300 g minced meat (any kind),
• 100 g walnuts (chopped),
• 100 g green peas (canned),
• 2 potatoes,
• 2 carrots,
• 1 pomegranate,
• 100 g cheese (any kind, grated),
• 2 tablespoons mayonnaise,
• ½ bunch of parsley
• pepper,
• salt.

Cooking method

Remove the stem from the main ingredient and clear it of seeds. Grate potatoes and carrots on a coarse grater. Mix minced meat, walnuts, green peas, potatoes, carrots, salt and pepper and season with mayonnaise. Mix the resulting filling thoroughly and fill the prepared pepper with it. Place it in a mold, sprinkle with grated cheese. Bake in the oven for 15-20 minutes at medium temperature. Serve garnished with pomegranate seeds and parsley sprigs.

Peppers stuffed with mushrooms

Ingredients

• 6 sweet bell peppers,
• 300 g champignons,
• 1 glass of rice,
• 5 tomatoes
• 1 head of onion,
• 5 tbsp. l. vegetable oil,
• dill greens,

Cooking method

Fry onion, chopped champignons and tomatoes in oil, add washed rice, pour in 200 ml of water, add salt, and simmer over low heat. Remove the stems and seeds from the vegetable. Fill the pepper with rice and place in a saucepan. Chop the remaining tomatoes, fry in oil, add salt, and dilute with 200 ml of hot water. Pour the sauce over the stuffed peppers. Simmer until done.

Before serving, sprinkle the dish with herbs.

Peppers stuffed with crumbly filling

For 8-10 medium-sized peppers, it is better to take:

• 200 g pulp - lamb, pork or veal
• 2 medium onions
• 1 medium carrot
• 2 medium ripe tomatoes
• 3 cloves garlic
• A bunch of fresh herbs - dill, cilantro
• or parsley
• 4 tablespoons rice
• 200 g dry red wine
• 100 g vegetable oil
• 2 small potatoes
• (to thicken the sauce)
• Freshly ground black pepper
• Ground coriander or cumin seeds

Cooking method

1. First let's cook the rice. I usually do this in a large volume of boiling, lightly salted water - about 2 liters per 4 tablespoons of rice. Let it cook until done, the main thing is not to overcook it.
2. Our meat is cut not only finely, but also not coarsely. Fry it thoroughly in about 100 g of vegetable oil (don’t let this amount of oil scare you, we will still need it in the indicated volumes).
3. Add finely chopped onion (2 medium heads) to the well-fried meat, then continue frying until the onion becomes translucent.
4. Next, put the carrots, cut into thin strips: in the finished dish, the strips look better than circles, cubes or “peas”. Fry the carrots until they become limp. I don’t recommend frying it too much - it has a bad effect on the taste of the filling.
5. As soon as the carrots become limp, add 2 medium finely chopped tomatoes, from which the skin has previously been removed (to do this, simply pour boiling water over the tomatoes).
6. After the tomatoes release their juice, pour in about 200 g of red wine, reduce the temperature to moderate, cover the dish with a lid and simmer the vegetables and meat for 15 minutes, making sure that the sauce does not evaporate completely.
7. In the meantime, let's check the readiness of the rice, put it in a colander to cool, and finely chop a couple of cloves of garlic and a bunch of herbs - the kind we like.
8. After the meat and vegetables have been stewed for the agreed upon 15 minutes (or a little more), take a sample from the sauce. Now you can lightly salt the meat, vegetables (and sauce), pepper to taste with freshly ground black pepper, add a pinch of ground coriander or cumin seeds. Let's take a sample again, then remove the roast, using a slotted spoon to squeeze the sauce out of the roast into a separate large bowl in which the peppers will be stuffed. Set the pan with the remaining sauce aside for now.
9. Add boiled rice, chopped herbs, garlic to the frying and mix well. What we have in front of us is actually a filling ready for the peppers, which you can try and also adjust to your taste.
10. It is most convenient to stuff the prepared peppers (that is, with the stalk, seeds and internal partitions removed) with a dessert spoon if the filling seems hot. But you can do it with your hands. The main thing is that the filling “sits” in the peppers quite tightly.
11. Place the stuffed peppers in a saucepan on top of the remaining sauce in which the meat and vegetables were stewed. If there are enough peppers to barely fill the bottom of the pan, it is better to place them on their sides.
12. Place the pan on the stove and pour boiling water so that the peppers are almost completely immersed in it. Bring the sauce to a boil, season it with salt and cover the pan with a lid.
13. If the sauce is thickened to taste, add grated potatoes to it after ten minutes of moderate simmering.
14. After another ten minutes, the peppers are ready. As planned - with a crumbly filling and a rich taste, which, as expected, is dominated, of course, by pepper. However, pre-frying the filling and then stewing it made this rather trivial dish completely different.

Red and yellow sweet peppers contain more vitamin A (or carotene) than green ones, and in terms of vitamin C content, bell peppers are second only to sea buckthorn and rose hips, and among vegetables they take first place. Pepper juice is recommended for hypertension, anemia and poor immunity, and a mixture of sweet pepper and carrot juices eliminates age spots from the skin. Regular consumption of sweet peppers is an excellent prevention of atherosclerosis.

How to cook stuffed peppers in a slow cooker

Recipe No. 1.

Ingredients:

• Minced meat 400 g.
• Bell pepper 4−5 pcs.
• Boiled rice 1 tbsp.
• Seasonings to taste
• Onion 1 pc.
• Garlic 2 cloves
• Pepper (black) to taste
• Salt to taste

Cooking method:

1. Finely chop the onion and garlic.
2. Add rice, salt, pepper, garlic, spices to the minced meat and mix everything.
3. Fill the washed, peeled vegetable with the prepared minced meat.
4. Place the stuffed peppers tightly in a bowl with the pointed side down.
5. Use the “MENU/SELECT” button to select the “MULTICOOK” program. Set the time to 30 minutes and temperature to 105 degrees. Press the “START” button.

Recipe No. 2.

Cooking time: 2 hours Number of servings: 6

• 6 sweet peppers of different colors
• 2 onions
• 0.5 cups rice
• Homemade minced meat 500 g (beef + pork)
• 0.5 tsp. spices for minced meat
• 1 egg
• 1 bouillon cube (vegetable or beef)
• 1.5−2 glasses of water
• 20 g dill and parsley
• Sour cream for serving
• Salt pepper

Preparation

1. Wash the peppers, cut off the tops, remove the membranes and seeds. Finely chop the pulp of the cut caps. Finely chop the onion.
2. Boil the rice until half cooked, place in a colander to drain. Let cool. Mix the minced meat with rice, half the chopped onion, add spices, egg, salt to taste. Fill the prepared peppers with minced meat.
3. Finely chop the tomatoes, grate the carrots on a coarse grater. Place tomatoes, carrots, chopped bell peppers and remaining onions on the bottom of the multicooker bowl. Sprinkle with crushed bouillon cubes.
4. Place stuffed peppers on top of vegetables. Pour in water, close the multicooker and cook in the “Stew” mode for 1.5 hours.

Sprinkle the finished peppers with chopped herbs and serve with sour cream.

Recipe No. 3.

Ingredients

• 8 bell peppers,
• 500 g minced meat,
• 2 onions,
• 2 carrots,
• 1 tomato
• 3 cloves of garlic,
• 1 cup boiled rice,
• salt.

Preparation

Peel and chop the onions and carrots; you can grate the carrots if desired. Peel then finely chop the garlic, you can crush it in a press. Mix minced meat, onion, carrots, garlic, and salt. You can add spices to taste. Finely chop the tomato without skin and add it to the minced meat along with the rice. Wash the peppers, cut off the caps, remove seeds, rinse, and stuff with minced meat. Place vertically, open side up, in the slow cooker. Pour water so that it covers the peppers by three quarters. You can add sauces, you can add sour cream and ketchup to the water. Set the “Baking” mode for 20 minutes, then “Stew” for 1 hour. Another option: “Baking” mode for 1 hour. Another option: “Quenching” mode for 1.5-2 hours.

Cooking stuffed peppers in the oven

Pepper stuffed with chicken fillet

Ingredients

• 4 bell peppers,
• 200 g chicken fillet,
• 200 ml chicken broth,
• 100 g kiwi,
• 100 ml vegetable oil,
• parsley,
• salt,
• pepper to taste.

Preparation

Cut the chicken fillet and kiwi into small cubes, combine, salt and pepper. Wash the bell pepper, remove the seeds and core. Stuff the vegetable with the resulting mixture, grease with vegetable oil, and pour in broth. Bake in the oven. Serve with chopped parsley.

Vegetarian stuffed peppers

Ingredients

• 10 bell peppers,
• 150 g rice,
• 4 carrots,
• 1 head of onion,
• 2 cloves of garlic,
• 100 ml vegetable oil,
• parsley,
• salt,
• pepper to taste.

Preparation

Remove the seeds and core from the vegetable. Fry chopped onion in vegetable oil, add grated carrots, crushed garlic, rice, parsley. Salt and pepper. Pour in 200 ml of water and simmer until the rice swells. Stir, cool. Stuff the peppers. Place the peppers on a baking sheet, then bake in the oven.

Peppers stuffed with mushrooms and pasta

Many people have tried peppers stuffed with meat, rice, mushrooms, cheese, and, in extreme cases, vegetables. But few people have heard of this type of minced meat, like mushrooms with pasta. Unusual. In order not to guess how tasty or compatible it is, let’s prepare it better. At least to have your own idea. And if you like the dish and it catches on, you will surprise your guests with such unusual stuffed peppers. It is better to take pasta in small sizes, shaped like spirals. The pan is placed in a preheated oven.

Ingredients:

• 150 g pasta,
• 8 medium sized bell peppers
• 300 g fresh mushrooms,
• 200 g of any hard cheese,
• 2 carrots, tomatoes, onions,
• 2 eggs,
• pepper,
• salt,
• soy sauce

Cooking method

Chop the onion into half rings, grate the carrots coarsely, cut the tomatoes into cubes, then fry all the vegetables in oil, add soy sauce at the end. Cool.

Boil mushrooms and pasta. The main thing is not to overcook the pasta so that it does not become sour. It is best to bring them to al dente (half cooked).

Cut off the top and tail of the main ingredient and remove the seeds. Beat the eggs with a fork and grate the cheese.

It is necessary to put together the minced meat - mix pasta, mushrooms, eggs, cheese, pepper, add salt and stuff the peppers with the prepared minced meat. Next, you need to place them in a saucepan or cauldron with the sharp ends down, add the frying, add water, then put them in the oven and let them cook (180C). Add enough water so that the peppers are half filled. Simmer for 30 minutes with the lid closed, then remove the lid and leave in the oven for another 30 minutes. Serve with gravy, sour cream, ketchup or mayonnaise.

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

Preparation:

1. For beauty we take red pepper. Wash all the vegetables. We clean what is necessary.
2. Cut the peppers lengthwise and remove seeds and veins in half. The stalk and tails can be left. 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 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 this way and then 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.
10. It turns out that the peppers are half filled with sauce. Place them in the oven for 40-45 minutes.
11. The peppers stood with us for 45 minutes. We try it with a knife, if the peppers are soft, they are completely ready.
12. Let it sit for 10-15 minutes to cool a little and set. They turned out juicy and soft.

Pepper stuffed with sausage

Minced meat minced through a meat grinder is often used to stuff peppers. An interesting substitute is stuffing with semi-finished sausages or pate sausages. Finely chopped meat, prepared with spices, is an excellent substitute for minced meat. Try this option too.

Ingredients

• 6 peppers
• 700 g minced sausage semi-finished product (cut off the top of the film and squeeze out the minced meat)
• 1 large zucchini
• 1 red onion
• fresh parsley
• ¼ cup breadcrumbs
• 1 egg
• ground black pepper, salt
• some fresh rosemary

Preparation

Prepare the main ingredient by cutting off the top. In a large bowl, thoroughly mix the minced meat, zucchini cut into small cubes, chopped onion and parsley, breadcrumbs, egg and finely chopped rosemary leaves. Season to taste with salt and pepper, remembering that the prepared sausage mince also contains them. Fill the main ingredient with the mixture, wrap in foil, place on a wire rack in the oven, cook at 180 for 30 minutes, then remove the foil from the top and bake the peppers. You can simply put it in a baking pan, cover the pan with foil, and then bake it.

Still, the stuffed pepper turns out delicious, to be sure. Moreover, it can be eaten both warm and cold, it is tasty either way. So cook with pleasure. Bon Appetit everyone.