What kind of meat is better to make stuffed peppers. Peppers stuffed with minced meat

04.03.2022

Elena 28.10.2019 18 208

Although this dish is prepared with different fillings, peppers stuffed with meat and rice are one of the most popular recipes. The dish turns out juicy, fragrant, tasty and nutritious. It is popular not only in the summer-autumn period, when there are a lot of vegetables and they are affordable. Housewives have adapted to freeze peppers and delight their household with their favorite dish even in winter.

Cooking methods are different, from traditional stewing in a saucepan to baking in the oven. You can also use a slow cooker, it is great for this. A Bulgarian vegetable stuffed with minced meat and rice turns out delicious in any way.

It's also healthy food. All ingredients perfectly complement each other, filling the dish with vitamins, protein, fiber and other useful substances.

Therefore, it would be useful to include such food in your diet more often, and for a change, you can start not only peppers. Pay attention to the cooking methods of which are also on the site.

Well, in this article we will talk about recipes with a Bulgarian touch. You will learn all the subtleties of cooking and you will want to cook this dish not only for a family meal, but also for a festive table.

Peppers stuffed with meat and rice in a saucepan

This option can be attributed to a series of classic ones, but each hostess still does it in her own way. In this recipe, peppers are stewed in a gravy of fried vegetables.

Ingredients:

bell pepper - 12 pieces

For filling:

minced meat mixed (pork + beef) - 800 gr.
onion - 2 pcs.
brown rice - 100 gr. (can be white)
suneli hops - 1 tsp
salt to taste

for gravy:

onion - 1 pc.
carrots - 1 pc.
tomatoes - 1 pc.
garlic - 3 cloves
dry basil - 1 tsp
salt, sugar to taste

How to cook:

Minced meat can be made from any type of meat, take one type or make mixed. It will not be dry and hard if there is a small amount of fat in it. If you prefer a more dietary option, then add more onions to add juiciness.

1. Rinse rice under running water, put in a saucepan, pour 300 ml. water, add some salt and put on the stove. During the boiling process, stir the cereal several times so that it does not stick to the bottom of the saucepan. As soon as it boils, reduce the heat to a minimum, close the lid and leave to cook until half cooked. The time depends on the type of rice, it will be enough for white to boil for 5-7 minutes, for brown it will take more time.

2. Wash the bell pepper, cut off the stem with a small amount of pulp. Take out the seeds. Do not throw away the pulp that you cut off, it will come in handy when preparing, for example, first courses. Separate it from the stem, cut it into a small cube, put it in a plastic bag and send it to the freezer.

3. Pour water into a large saucepan, add a little salt, bring to a boil and put the prepared peppers. Blanch for just a couple of minutes. Drain the hot water through a colander and let the vegetables cool.

After such a procedure, the vegetables will become a little softer, it is easier to stuff them and it is more convenient to put them in a stewing pan.

4. Finely chop the onion, put in minced meat, put boiled rice here, add salt, suneli hops, ground pepper.

Another secret of a juicy minced meat filling is chopped onion, and not twisted through a meat grinder. Its pieces are a kind of obstacle for chopped meat and it does not stick together into a tight lump.

5. In this case, rice also performs this role, making the filling tender and tasty. All the ingredients got into the minced meat, now it must be mixed well and filled with peppers.

8. Prepare the gravy. Cut the onion into cubes, grate the carrots on a coarse grater, remove the skin from the tomato and cut them into small pieces.

9. Pour vegetable oil into the pan, heat it, put the chopped onion, add the garlic passed through the press, fry until soft. Add carrots, fry together until tender.

Always start frying vegetables with onions, so it gives off its taste and aroma more readily.

10. Put chopped tomatoes to the fried vegetables and simmer together for 10 minutes. Pour 2-3 cups of water (the amount depends on the juiciness of the tomatoes), add salt, sugar to taste, dry basil. Let the gravy boil and boil for 5-7 minutes.

11. Pour some of the gravy into the pan in which you will stew. Lay stuffed vegetables minced side up.

12. Pour in the remaining gravy. If some of the filling remains, then you can form small meatballs and put them in the pan too.

13. Put on the stove and bring to a boil over high heat, then make the fire slightly below medium, cover and simmer for 30-35 minutes.

Peppers for stuffing should be fresh, fleshy, even and approximately the same size.

How to cook peppers stuffed with meat and rice in a slow cooker

If your kitchen has such an assistant as a slow cooker, then you can safely entrust her with the preparation of this dish. True, you still have to do the preparatory work yourself.

Required products:

bell pepper - 700 gr. unpeeled vegetables (about 10-11 pieces)
minced meat - 500 gr.
onion - 1 pc. medium size
long grain rice - 60 gr.
tomato paste - 2 tbsp. l. with a slide
salt, ground black pepper or other spices to taste

Cooking method:

How to cook whole peppers with minced meat and rice in the oven

This recipe is for those who like to use the oven not only for baking, but also for cooking second courses. You can also use it for stuffed peppers. Although the principle of preparation is similar for all options, each has its own zest and this recipe is no exception.

Ingredients:

bell pepper - 6 pcs. large size
minced meat - 500 gr.
onions - 1-2 pcs.
garlic - 3-4 cloves
potatoes - 1 pc.
raw rice - 90 gr.
tomato juice - 500 ml.
dry aromatic herbs - 1 tsp.
paprika - 2 tsp
ground black pepper - 0.5 tsp.
salt to taste
vegetable oil for frying

How to cook:

Wash the peppers, pat dry, trim the ends and remove the seeds.
Put the pan on the stove, pour in the vegetable oil, after it warms up, put the onion, diced. Fry for a couple of minutes. Then put washed raw rice, paprika, dry herbs, squeeze garlic. Fry until the onion is done.
Put hot roast in minced meat and mix quickly. Add salt, ground black pepper, mix thoroughly again.
Fill with minced prepared vegetables. Since the rice here is raw, do not fill the stuffing completely, leaving a little space for it to swell.
Lightly grease a baking dish with vegetable oil. Peel the potatoes and cut into circles. These will be the lids with which you need to cover the filling. You can use tomato slices instead of potatoes. Place the stuffed peppers in a bowl.
Now you need to pour the vegetables with tomato juice. You can make it yourself from fresh tomatoes or use a store-bought one. Add a little more water so that the peppers are more than half covered. Taste the gravy, it shouldn't be bland. Add salt and sugar, adjusting to your liking.
Cover the dish with a lid. And if your form does not have it, then cover with foil. Put in the oven and bake at 200 degrees for 50 minutes. Then open the foil and hold in the oven for another 20 minutes or a little more, so that the sauce evaporates a little, thickens, and the peppers brown a little.

Recipe for stuffed peppers with meat, rice and vegetables in sour cream sauce

This recipe produces tender and juicy peppers. Fried vegetables add juiciness to minced meat, and sour cream sauce adds a creamy taste.

What you will need:

sweet pepper - 12 pcs. medium size
minced meat - 600-700 gr.
rice (raw) - 80 gr.
onions - 3 pcs. medium size
large carrots - 1 pc.
tomato paste - 2 tbsp. l.
sour cream - 150 gr.
garlic - 3 cloves
cherry tomatoes - 6-7 pcs.
star anise, rosemary, smoked paprika, ground black pepper, salt to taste

Cooking process:

Delicious peppers with minced meat and cheese, baked in halves in the oven

Another recipe for the oven, but vegetables are baked here not whole, but in halves. In this recipe, rice is not added to the minced meat, but you can put it in after boiling until almost cooked.

Products for the recipe:

bell pepper - 4 pieces
minced meat - 400 gr.
onion - 1 pc.
tomato - 1 pc.
hard cheese - 60 gr.
greenery
salt, spices to taste

How to cook:

How to cook peppers stuffed with meat, rice and zucchini in a pan

Zucchini is a universal product. They do not have their own bright taste and in a wonderful way fit into almost any dish. In this recipe, zucchini will add juiciness to minced meat and, of course, its beneficial properties.

Required Ingredients:

sweet pepper - 13 pcs.

For filling:

pork - 1 kg.
onion - 1 pc. large size
zucchini - 200 gr.
boiled rice until half cooked - 200 gr.
salt, pepper to taste

for the sauce:

onion - 2 pcs. large size
large carrots - 2 pcs.
medium-sized tomatoes - 8 pcs.
vegetable oil - 4 tbsp. l.
salt, pepper to taste
Dill

Cooking method:

Video on how to freeze stuffed peppers for the winter in the freezer

In summer and autumn, while there are a lot of vegetables and they are affordable, housewives make a variety of stocks for the winter and often use a freezer for this. Peppers tolerate freezing well, without losing their qualities after defrosting. You can prepare whole vegetables without stuffing, or you can immediately stuff them. In winter, all that remains is to get them out of the freezer and put them out. See the video for a detailed cooking and freezing process.

I am sure that such a dish as peppers stuffed with meat and rice is present in your diet, because it is incredibly tasty and healthy. I really hope that in my selection of recipes you will find something new for yourself.

Bon Appetit!

Summer is probably the best time to cook delicious dishes from fresh vegetables. If you are an amateur gardener, or even a professional, then vegetables ripen in greenhouses and garden beds, and if you are a city dweller, then vegetables in stores become cheaper and delight with a huge variety. When the soul asks for more vegetables, then you want to make hot dishes from them. At such a moment, peppers stuffed with meat and vegetables according to the classic recipe will become a real culinary feast for the whole family.

Go to the garden or the market, come back with colorful ripe peppers and let's cook our delicious lunch together. Almost everyone in my family loves stuffed peppers with meat and prefers a stewed version, when vegetables with filling are cooked for a long time in a fragrant tomato-sour cream broth.

But I decided to introduce you to several ways to prepare this dish. After all, everyone will end up with their favorite recipe.

How to cook peppers stuffed with meat and rice

This is a very simple recipe and you do not need to free up several hours of your time for it. Spend quite a bit preparing vegetables and minced meat, and then watch as they are stewed until tender.

To prepare peppers you will need:

mixed minced meat (pork and beef) - 500-600 grams,
sweet bell pepper - 6-8 pieces (depending on the size, small ones may need more),
rice - 0.5 cups,
white onion - 2 pieces,
carrots - 2 pieces,
tomato paste - 2 tablespoons (or fresh tomatoes - 3-4 pieces),
salt and pepper to taste.

Cooking:

1. Start by preparing the minced meat for the stuffing of the peppers. The best thing for this dish is the so-called homemade minced meat, which consists in half or pork and beef. You can take store-bought minced meat or grind meat yourself.

Minced meat that you cook with your own hands will definitely taste better, because you will know for sure that only meat was put there.

2. Wash the sweet pepper and clean out the middle with seeds. This is very convenient to do by cutting off the top and removing the core with a spoon. Rinse the inside with water so that no seeds remain.

3. Rinse the rice well and boil it until half cooked. Until it is completely soft, the rice will be cooked already with the minced meat inside the pepper. Rice can be boiled even in cold water, and taken out when a single grain is only slightly harsh in the middle.

Rice will help the minced meat to hold together well and not fall out of the pepper later.

4. Finely chop the onion. Grate carrots on a coarse grater. Then lightly fry them in a frying pan with vegetable oil until they are soft and quite a bit golden.

5. Mix together minced meat, rice and half of the fried onions with carrots. To do this, take a separate bowl. As you stir, season with salt and pepper to taste. Leave the other half of the onion and carrot in the pan.

6. If you are using not tomato paste but fresh tomatoes, then they must also be prepared. Remove the skin from them. It will be very easy to do if you scald them with boiling water. Then grate the pulp on a grater or grind it in a blender. Get your own tomato puree.

7. Stew the second half of the onions and carrots that we have left with tomato puree or tomato paste. If you have tomato paste, then mix it with vegetables and literally after a minute of frying, add a little water to make a kind of sauce. When stewing, add a little salt, as the tomatoes will give a sweet taste.

8. Take prepared peppers and stuff them. Minced meat can be applied with a spoon, and then firmly tamped so that it completely fills each pepper.

If there is minced meat, then it's not scary. This happens to me sometimes and I make several small meatballs, which I then stew with peppers. It turns out very tasty.

9. Place the stuffed peppers with meat and rice in a large saucepan. Ideally, if you manage to fit everything in one dish and so that the open part of the pepper is directed upwards. But it’s not scary if you manage to cook them only on their side. In my experience, minced meat has never fallen out of peppers.

When the pepper is laid, cover it on top with onions and carrots stewed in tomato, which were waiting in the wings in a frying pan. Pour water on top and simmer, covered, for 40 minutes until the pepper is ready.

If the pepper is very large, then you can cook up to 60 minutes, but no more.

Ready peppers are served hot and with sour cream. Bon Appetit!

Stuffed peppers with meat and rice in sour cream sauce

I will share with you the recipe for stuffed peppers in sour cream sauce, which won the greatest love in my family. Perhaps the whole point is how sour cream with tomato, mixed in the sauce, incredibly delicious sets off and complements the sweet bell pepper, and it turns out just an amazing dish. Be sure to try both options and decide which tastes better for you.

The whole secret of this recipe is that you need to stew stuffed peppers in sauce, not plain water. To do this, sour cream and tomato paste are mixed in a ratio of approximately 3 to 1, and then diluted with water to the required amount. Let me remind you that this sauce should be exactly enough to cover the peppers in the pan by at least two-thirds. In this case, the peppers will be perfectly extinguished.

Instead of tomato paste, you can use fresh tomatoes chopped in a blender or even classic ketchup without additives. I cooked with Heintz ketchup and it turned out very tasty.

And now we are watching a video recipe for making stuffed peppers in sour cream sauce.

Peppers stuffed with meat and rice in the oven

There is another option for preparing stuffed peppers, which is also quite wonderful and differs slightly in taste in that the peppers are not boiled and stewed, but baked. At the same time, they are quite dry and without excess liquid in the form of gravy. They can be baked even under the cheese crust, which will only make the dish tastier.

For cooking you will need:

minced meat (can be mixed) - 500-600 grams,
sweet pepper - 6-8 pieces,
rice - 100 grams,
onion - 1 piece,
cheese - 150 grams,
salt and pepper to taste.

Cooking:

1. First of all, prepare the minced meat. Rinse well and cook the rice until half cooked.

2. Cut the onion into small cubes. Then mix together Minced meat, rice and onion. Salt and pepper the filling mixture.

3. Wash and deseed the pepper inside. Cut it lengthwise into two halves to get a kind of boats. So they will be convenient to bake, because you can put them in a wide baking dish or on a baking sheet. Stuffed peppers will not collapse.

4. Fill each half of the peppers with minced meat. Press it down well and smooth it out. Minced meat will not be too crumbly; with this method of cooking, rice will hold it together perfectly.

5. Put the peppers in the oven and bake them for about 20 minutes at a temperature of 180-200 degrees. At this time, grate the cheese. To sprinkle peppers stuffed with meat and rice, any hard cheese to your taste is suitable, the main thing is that it melts well and forms an appetizing golden crust.

6. After twenty minutes, remove the pepper from the oven and sprinkle it with grated cheese. Let the cheese bake and the dish is ready.

If you are not sure about readiness, then first of all check the minced meat, which should be baked completely inside and turn gray. If the minced meat is pink inside, then it is not ready yet.

Peppers will soften when baked in the oven, but will not get soggy, it may fry a little around the edges.

Serve hot with fresh herbs. If desired, you can pour sour cream.

Second courses - recipes for every day

16-17

1 hour 15 minutes

100 kcal

3.33/5 (3)

Stuffed peppers are very similar to the original Russian dish - cabbage rolls. Cooking stuffed peppers is not so difficult, the only trouble is that you have to spend more than an hour of your time on it. But I assure you, your spent time and effort will pay off in full!

The classic recipe for the most delicious stuffed peppers with meat and rice

Used kitchen appliances and utensils:

cutting board;
pan;
meat grinder;

wooden spatula for mixing;
pot;
garlic press.

List of ingredients used

For peppers

For sauce

Getting Started Cooking Stuffed Peppers

First step

Second phase

Pour refined vegetable oil into a hot pan, which should cover the bottom of the pan by about 5 mm. We wait until the oil warms up well and pour our chopped onion into the pan. You should not turn down the fire, leave it at the maximum level so that the onion does not boil in boiling oil, but is well fried until golden brown.
While the onion is frying, you can start peeling the garlic. It is very easy to peel if you press it well with the side surface of the knife, after which the husk is easily separated from the garlic. Grind the garlic as finely as possible on a cutting board, or you can drive it through a garlic press. Do not forget to watch the onion, it must be periodically stirred with a wooden spatula.
As soon as you notice that the onions in the pan are gradually becoming golden in color - it's time to add chopped garlic! Mix the onion and garlic well with a wooden spatula so that they are evenly distributed among themselves in the pan. Fry for about one more minute, during which time the garlic will give its aroma and fry a little, but we still don’t need more.
Now it's time to spread the tomato dressing in the pan for our frying.

I would like to note that not everyone has a seaming house, and even with tomato dressing. This is not a problem at all, since it can be replaced with one bell pepper and four tomatoes. They just need to be twisted in a meat grinder, after which this tomato dressing can be immediately sent to the pan with onions.
Mix the dressing well with onions, and also do not forget to reduce the heat a little to medium so that all the ingredients in the pan seem to be cooked in it.
While the entire contents of the pan are stewed, you can add a little black pepper and salt. Focus solely on your taste. Again, mix all the ingredients well in the pan and taste. Add a little more salt and pepper if needed.
Also feel free to add any other spices you really like. It is possible that they will reveal the taste of this dish much wider, and also give it some peculiarity.
Fry onions with tomato dressing until thick, until most of the liquid has evaporated from the pan. Take the pan off the heat and start cooking the minced meat.

Second phase

Third stage

Wash bell peppers, cut off the cap from them and clean the seeds from the core.
We put a kettle of water to boil and proceed to stuffing sweet peppers. There is nothing complicated in this, we just put our minced meat in each pepper, but not too tight, because in the minced meat we have almost raw rice, which will swell during cooking and completely fill the pepper cavity. As always, it is most convenient to do this with your hands, but you can also use a teaspoon. We do this manipulation with all peppers.
We spread our stuffed peppers in a vertical position in a regular pan, after which we put the rest of the dressing with onions on top of them.
Now we need to pour boiled water from the kettle between the peppers installed in the pan. Pour in a thin stream almost to the edges of the pepper, do not go higher.
We put the pan with stuffed peppers on the maximum fire and cover the pan with a lid. We wait for the liquid to boil, after which we reduce the heat so that the liquid does not boil too much, but only gurgles slightly, and leave to cook for about half an hour.
After half an hour, remove the lid and try our stuffed peppers. Particular attention should be paid to the readiness of rice. If the rice does not seem ready enough to you, then cover the pan again with a lid and cook for another 10 minutes.
After the time has passed, we put our stuffed peppers on a large dish and take a sample!

By the way, this dish can be made many times tastier if you add a little sour cream to it, or better - sour cream sauce!

Recipe for sour cream sauce for stuffed bell peppers

This sauce is prepared in minutes, so you can prepare it while cooking the main dish, when there is a free minute. The main thing is that sour cream with mayonnaise should be fresh from the refrigerator, since this sauce is added cold.

Step-by-step recipe video for stuffed peppers with meat and rice

This video describes in detail all the stages of cooking this dish, you can use it as a cheat sheet right during cooking.

Stuffed peppers are a complete dish, and many housewives cook them. There are many recipes for its preparation, but most often stuffed peppers are stewed in a saucepan. Cooked in this way, they are tender, juicy, fragrant, and the sauce in which they are stewed is used as a gravy.

Cooking features

Stuffed peppers stewed in a saucepan are one of the most economical and easy-to-cook dishes. This makes it possible to include it in the daily diet, although stuffed peppers are so tasty that it will not be a shame to offer them to guests either. The main thing is to know a few little secrets.

It is better to stew peppers in a saucepan with a thick bottom, then they will cook faster and be tender.
For the preparation of stuffed peppers, it is better to choose bright, but not too large fruits. It is important that the vegetables are approximately the same size. Of course, the presence of cracks and other damage makes them unsuitable for stewing with minced meat.
Often rice is included in the filling of stuffed peppers. So that it has time to boil and become soft, but at the same time, the filling does not turn into porridge, rice groats must be boiled until half cooked before being mixed with minced meat.
When cooking stuffed peppers in a saucepan, make sure that there is enough sauce at the bottom, otherwise the peppers will not be baked and may even burn.

Given the listed subtleties, stuffed peppers will turn out delicious, and stewing them in a saucepan will not cause much trouble to the hostess.

Peppers stuffed with meat and rice in tomato sauce

sweet pepper - 1.5 kg;
beef - 0.4 kg;
pork - 0.3 kg;
rice - 150 g;
tomatoes - 0.5 kg;
onions - 100 g;
sour cream - 100 ml;
fresh herbs - 50 g;
salt, spices - to taste.

Cooking method:

Wash the meat, cut into pieces. Turning pieces of pork and beef in turn through a meat grinder, make minced meat.
Grind the onion by passing it through a meat grinder, add the minced meat. Salt it and season to taste.
Rinse rice, cover with water, salt. Cook until half cooked.
Put rice in minced meat, mix.
Wash the peppers, remove their "tails", remove the seeds and partitions.
Stuff the peppers with the minced meat and rice mixture.
Put the peppers in a saucepan close to each other, brush with sour cream on top. Pour water into the pan, it should reach almost to the top of the peppers, remaining literally 1 cm lower.
Put the pan on the fire, cover with a lid after the liquid boils. Simmer for 20 minutes.
During this time, prepare the tomato sauce. To do this, scald the tomatoes with boiling water, peel, chop the pulp with a blender or wipe through a sieve. Salt, add spices and the remaining sour cream (if any). Chop the greens and mix with the sauce too.
Pour the sauce into the pot with peppers and continue to simmer them for another half hour.

Recipe for the occasion::

This recipe for stuffed peppers in a saucepan can be considered a classic.

Peppers with minced meat in tomato juice

sweet pepper - 1 kg;
minced meat (you can chicken) - 0.5 kg;
rice - 100 g;
onion - 100 g;
carrots - 100 g;
vegetable oil - 30 ml;
salt, spices - to taste;
tomato juice - 1 l.

Cooking method:

Boil rice until half cooked, mix with minced meat, salt it and season.
Cut off the tops of the peppers, remove the seeds and partitions from them, stuff them tightly and put them in a thick-walled pan.
Peel onions and carrots. Finely chop the onion, chop the carrots on a grater. Fry vegetables in vegetable oil. Mix with tomato juice.
Pour the juice into the saucepan where the peppers are already. Put the pan on the fire and simmer the peppers for 50 minutes over low heat.

Juice-based tomato sauce is very tasty. At the same time, it is very easy to make it.

Peppers with minced turkey with thick gravy

sweet pepper - 1.5 kg;
turkey fillet - 0.5 kg;
rice - 0.2 kg;
carrots - 0.5 kg;
onions - 0.5 kg;
butter - 50 g;
vegetable oil - 50 ml;
flour - 50 g;
cream - 50 ml;
tomato paste - 100 g;
broth - 1 l;
salt, seasonings - to taste.

Cooking method:

Boil the turkey fillet for 20 minutes, adding salt and spices to the water. Remove, cool, cut into small pieces. Strain the broth.
Boil rice in salted water until half cooked.
Peel the carrots, finely grate.
Remove the husk from the onion, cut it into small cubes.
Fry half of the onion and carrots lightly in butter.
Mix with rice and turkey meat, salt, season.
Wash the peppers, remove the stalk, seeds, partitions.
Spread the filling over the peppers, tamping it down with a spoon.
Fry the remaining vegetables in vegetable oil. Add tomato paste, simmer for 5 minutes.
In a dry frying pan, fry the flour, add the cream and, stirring intensively, thicken. In a thin stream, while stirring, pour in the broth. When it thickens a little, mix it into the roast.
Put the peppers in a saucepan, pour in the gravy. Simmer the peppers over low heat for 40 minutes.

Serve stuffed peppers prepared according to this recipe with gravy. It will be thick enough.

Peppers stuffed with meat, rice and mushrooms in sour cream sauce

sweet pepper - 1.5 kg;
minced meat - 0.5 kg;
rice - 0.2 kg;
carrots - 0.5 kg;
onions - 0.5 kg;
mushrooms (porcini or champignons) - 0.4 kg;
sour cream - 0.2 l;
broth or water - 0.8 l;
butter - how much will go;
salt, seasonings - to taste.

Cooking method:

Prepare the peppers by washing them, cutting off the tops, removing seeds and membranes.
Mix boiled half-cooked rice with minced meat, salt it and season.
Peel, finely grate the carrots.
Cut the onion as small as possible.
Mushrooms cut into cubes.
Melt the butter in a frying pan, fry the onion and carrots in it until soft, add the mushrooms and continue to fry the contents of the pan until the liquid released from the mushrooms has evaporated.
Divide the vegetables with mushrooms into two parts, one of which should be slightly larger than the other.
Mix most of it with rice and minced meat, the smaller part with sour cream.
Dilute sour cream with broth.
Stuff the peppers with the prepared stuffing. Put them in a saucepan, pouring sour cream sauce.
Put the pan on the stove and simmer the peppers in sour cream sauce for 45 minutes.

This dish will certainly appeal to those who are not indifferent to mushrooms.

Cooking stuffed peppers in a pan is not difficult. The sauce in which they are stewed can be used as a gravy.

Product Matrix: 🥄

Stuffed peppers with minced meat are a popular dish for the summer season. The combination of fresh, fleshy peppers with minced meat and rice allows you to get a healthy, and at the same time satisfying independent dish.

Stuffed peppers with minced meat (step by step recipe) - basic cooking principles

Cooking stuffed peppers with minced meat is a rather laborious process. It includes the preparation of vegetables, the preparation of minced meat and rice grits, the stuffing of peppers, and the actual preparation of the dish.

First of all, you need to decide on minced meat. It can be meat or vegetable. Minced meat is better to use mixed from pork and beef. But if you prefer poultry, you can use chicken. Ready minced meat can be purchased at the store, but it is better to cook it at home. So you will be sure of its quality. To do this, take the fillet of pork, beef or poultry. Rinse it under the tap, cut off the films, excess fat and skin. The meat is cut into small pieces and chopped with a blender or meat grinder. If you use different types of meat for minced meat, take them in equal proportions.

Rice groats for the filling are washed, constantly replacing the water, until it ceases to be cloudy. Rice can be used any: steamed, long-grain or round. Then the cereal is boiled until half cooked, or added raw to the filling. It all depends on the pepper that is used for stuffing. The filling of boiled or boiled half-cooked cereals is prepared for thin-walled peppers, or if a frozen or pickled vegetable is stuffed. Thick-walled peppers can be stuffed with raw rice filling. The boiled rice is cooled, washed under the tap, put on a sieve, and left until all the moisture has drained.

In addition to minced meat and rice, you will need onions and carrots. The peeled onion is washed and finely chopped. Carrots are peeled and chopped on a grater with medium or large holes.

Place a deep frying pan over medium heat, pour vegetable oil and heat it well. Put the onion in the pan and fry it, stirring regularly, until golden brown. Then grated carrots are added to the onion and continue to fry, stirring, for another eight minutes, until the vegetable becomes soft. If necessary, add oil.

Minced meat is laid out in a deep bowl, rice and about a third of the vegetable fry are added. All pepper, salt and knead well. You can drive in a couple of raw eggs, which will hold the filling together, and it will not fall out during the stewing process.

Peppers for stuffing are chosen medium in size, without damage and wormholes. The vegetable is washed and cut off the upper part with the stalk. Clean out the seeds from the inside. Prepared peppers are filled tightly with a stuffing of rice, vegetables and minced meat.

The remaining roast is combined with tomato paste and sour cream. Mix and put into a bowl. Lay the stuffed peppers cut side up on top of the vegetables. Try to choose a pan so that the peppers fit snugly into it, and there is no space left between them. Everything is poured with hot water or broth so that the liquid almost completely covers the peppers. The pot is placed on the stove. As soon as the contents begin to boil, cover with a lid, twist the fire and simmer for another forty minutes.

For a change, you can add canned corn, cheese, sliced olives, etc. to the minced meat.

Ready peppers are laid out on a plate and poured with sour cream and tomato sauce with vegetables.

Stuffed peppers with minced meat step by step recipes below will help you cook this dish on the stove or in the oven.

Recipe 1. Stuffed peppers with minced meat: a step by step recipe

Ingredients

ten bell peppers;

30 ml of vegetable oil;

half a kilogram of minced pork and beef;

salt;

200 g of rice cereal;

black pepper;

150 g of tomato paste;

150 ml sour cream;

two bulbs;

two carrots.

Cooking method

1. You can use parboiled, round or long-grain rice. Rinse the grain well. To do this, pour the rice into a sieve and hold it under running water until it becomes clear. Stir constantly with a spoon. Or put the rice in a bowl, fill it with water, stir and drain the cloudy water. Do this until the water is no longer cloudy. Put the washed rice in a saucepan, fill with clean water and put on a small fire and cook until half cooked. Then throw the cereal on a sieve and rinse, stirring, under running water. Leave the rice to drain all the liquid.

2. Peel the onions, rinse and cut into small pieces or thin quarter rings.

3. Peel the carrots with a sharp knife or a special vegetable peeler. Rinse the peeled carrots under the tap and chop with a coarse grater or food processor.

4. Heat vegetable oil in a deep frying pan. Put the chopped onion in it and fry over medium heat, stirring regularly, until it is browned. Then add the carrot chips and continue to fry without stopping stirring. Cook the vegetable roast for another eight minutes.

5. You can use ready-made minced meat. But if you want to get a truly high-quality product, cook it yourself. To do this, take equal proportions of pork tenderloin and beef. Rinse the meat under the tap, cut off the films and veins. Cut the meat into small pieces and twist through a meat grinder or chop in a blender until minced. Put it in a deep bowl, season with salt and pepper.

6. Add half-cooked rice and half the fried vegetables to the minced meat. Knead the filling thoroughly with your hands.

7. Wash the peppers and wipe with a napkin. Carefully cut off the top along with the stem. Thoroughly clean the inside of the seeds. Peppers can be boiled before stuffing. So it will become smoother and softer. To do this, place a pot of water over medium heat. As soon as it boils, dip the peppers into it and hold for a couple of minutes. Then take them out with a slotted spoon and let them cool.

8. Fill the prepared peppers with minced meat and rice filling, tamping it tightly.

9. Combine sour cream with tomato paste and mix. Sour cream is better to take 10%. If you do not have tomato paste, you can replace it with non-spicy ketchup. The sauce should be quite liquid. Therefore, if you use thick sour cream, you can dilute it with boiled water.

10. At the bottom of the pot in which the peppers will be cooked, put the remaining vegetable fry and spread it evenly over the bottom. Lay the peppers on top tightly together, cut side up. Pour the contents of the pan with sour cream and tomato sauce, cover and place on the stove. Turn the heat on to medium and cook for half an hour. Put the prepared stuffed pepper on a plate, sprinkle with finely chopped greens and serve. Stuffed peppers with minced meat step by step cooking recipe on the stove allows you to cook a juicy and fragrant dish.

Recipe 2. Stuffed peppers with minced meat: a step-by-step recipe in the oven

Ingredients

eight pods of bell pepper;

two bay leaves;

half a kilogram of minced meat;

six peas of allspice;

½ cup of rice;

150 ml of tomato sauce;

three carrots;

150 ml sour cream;

three bulbs;

kitchen salt;

60 ml of vegetable oil;

black pepper;

chicken eggs - two pieces.

Cooking method

1. Use ready-made minced meat purchased at the store, or cook it yourself. Take in equal proportions beef and pork pulp. Wash the meat, clean from films and veins, cut into pieces and grind through a meat grinder.

2. Rinse the rice groats by changing the water several times. Put it in a saucepan, fill with boiled water and put on medium heat. Cook rice until half cooked. Then fold on a sieve and rinse under running water. Leave all the liquid to glass.

3. Peel the bulbs and carrots. Wash the vegetables and chop: chop the onion into small cubes, grate the carrots on a grater with large holes.

4. Place a deep frying pan with vegetable oil on the stove. Turn the fire to medium. Once the oil is hot, put the onion in it and fry, stirring constantly, until golden brown. Then add the grated carrot and continue to cook, without stopping stirring, for about eight minutes.

5. Put the minced meat, half-cooked rice and about a third of the vegetable fry in a deep bowl. Beat in two eggs and season with salt and pepper. Mix thoroughly with your hands.

6. Combine sour cream with tomato sauce and mix.

7. For this cooking method, take meaty bell peppers. Rinse the pods and pat dry with a towel. Cut each pod in half lengthwise. Remove seeds. Leave the tail. Fill the pepper halves with the stuffing, tamping it down well.

8. Put the fried vegetables at the bottom of a deep form. Spread them evenly across the bottom of the mold. Arrange the pepper halves on top, cut side up. Top them with tomato sauce. Pour in water so that its level reaches the middle of the form.

9. Preheat the oven to 180 degrees. Put the form with peppers in it on the middle level. Cook for half an hour.

Stuffed Peppers (Recipe Step by Step) - Tips and Tricks

You can add spices and seasonings that you usually use to cook meat dishes to minced meat.
To make the dish fragrant and its taste become richer, add finely chopped parsley, basil, thyme, dill, etc. to the minced meat or sauce.
If there is space between the peppers in the pan, you can fill it with zucchini circles.
Stuffed peppers in the oven can be crushed with grated cheese.