Pepper stuffed with meat filling. How to cook stuffed peppers according to the classic recipe How to cook stuffed peppers in tomato sauce

12.03.2021

What are they all the same cute, so appetizing and very funny, I would say.

For this culinary masterpiece, you will need a small amount of sweet multi-colored bell peppers, but if you have a huge number of them, then make them without hesitation

What do you think peppers can be stuffed with? What fillings, what ingredients? The most common are minced meat and rice, which you will learn about today from this post.

Interesting! You can think of a great variety of fillings, for example, make with eggplants without meat, mushrooms, cabbage, vegetables, cottage cheese, cheese and eggs, buckwheat, without rice, etc.

By the way, you can make a blank for the winter using your freezer, just peel the fresh washed dry fruits, remove from the seeds and tails, place them in a bag and freeze, and then at any time you can get out and cook something.

At any time of the year, you can make this dish, the main thing is that there is pepper, rice and any meat. Mixed minced meat is best suited: beef + pork, but in general you can take absolutely any, even from turkey or chicken.

Take this step by step option, bookmark this page and get creative!

We need:

minced meat - 400 g
rice - 70-80 g
sweet bell pepper -6-9 pcs.
carrots - 1-2 pcs.
tomato paste - 2 tablespoons
sour cream - 2 tablespoons
garlic - 2 cloves
salt and pepper to taste

Cooking method:

1. Take the required amount of rice and pour boiling water over it with hot water, set it aside for 10-15 minutes, covering it with a lid. If the rice is very dirty, then of course you should sort it out first.

Important! Often asked what kind of rice is needed for this dish? It is best to take round grain rice, it is better for its taste or for Japanese cuisine, small, small.

2. The next step is the peppers. With them, you need to do the following work: wash under running cold water, and then cut the core around with a knife, removing the bones and partitions.

Important! If you do not remove the partitions, bitterness may arise, keep this in mind.

3. Next, grate the carrots on a fine grater, chop the onions finely with a knife. Chop the garlic very hard with a kitchen knife. Pour vegetable oil into a frying pan, heat it and then add chopped onion with garlic, stir. Cook until the onion is golden.

Transfer vegetables to a plate and let cool slightly.

4. Now prepare the minced meat, if you have it frozen, then defrost it at room temperature. Dip some of the fried vegetables into it - more than half, the other will go to another matter. Stir. Then strain the rice drenched in water through a sieve or colander and send it here. Season with salt and pepper to taste.

5. Fill the peppers with the finished filling. Do not tamp strongly, as the rice will boil during the cooking process.

6. Take a saucepan and place the remaining roasted vegetables on the bottom. Then, in an upright position, set the peppers in a circle.

7. For a cool filling, you need tomato paste and sour cream, put these ingredients in a glass and mix together. Add black pepper, salt about 0.5 tsp - 1 tsp salt, be guided by your taste. Pour water into it to make a whole glass of liquid, stir.

Important! Sour cream can be replaced with mayonnaise.

8. Pour the stuffed peppers with this mixture. Then take more water and pour over all the peppers until there is about 2-3 cm left to the edge.

9. Put on medium heat, cover and simmer from the moment of boiling for 40-45 minutes. 5 minutes before cooking, stick in a bay leaf and toss in a few peppercorns.

10. This is how beautiful stewed peppers in sour cream are, juicy and aromatic! Looks very nice, just delicious, you will lick your fingers!

Serve such gourmands with any side dish, for example with mashed potatoes or and cook as a drink

Stuffed peppers with minced meat and rice in a slow cooker

For a change, you can easily make this dish in a miracle worker under the name of a multicooker. I really like to cook in it, because it is quick, easy and fast. As they say, he stuffed everything there and went to do his household chores.

Therefore, whoever has this opportunity, use it more often for preparing various second and first courses.

We need:

large bulgarian pepper - 4-6 pcs.
onion - 1 pc.
garlic - 4 cloves
potatoes - 1 pc.
rice - 3-4 tablespoons
carrots - 0.5 pcs.
small zucchini - 1 pc.
dill - bunch
seasoning for minced meat - to taste
chicken fillet - 400 g

Cooking method:

1. Of these ingredients, namely chicken meat, raw potatoes, onions, fresh peeled carrots, garlic, peeled marrow; twist everything through a meat grinder.

Chop the dill with a kitchen knife and add to the same.

Season with salt, add minced meat seasoning and mix thoroughly with your hands.

Perhaps! You may be surprised that so many different ingredients go into this filling, but believe me, it turns out very tender and juicy, and also dietary, since chicken meat is considered a lean option.

2. The crucial moment is stuffing the peppers. First, rinse them well, remove the middle and achenes, you can simply cut off the top, but do not throw them away, it will be a kind of closure, and for the table it will look like a beautiful decorative decoration, like a pepper with a surprise. Stuff the resulting filling inside.

So, put the peppers in the multicooker bowl, fill about half of the peppers with water.

3. Now cover with a lid, select the "Extinguishing" mode for 40 minutes. And you can go to do some other business.

4. What beautiful yellow darlings fried in a slow cooker with minced chicken and rice. Serve them in a good mood and with sour cream, or mayonnaise.

How to Cook Stuffed Peppers in Halves with Cheese in the Oven

The next option is quite dietary and healthy, because it is recommended to cook absolutely everything in the oven, and this dish is no exception. The highlight of this delicious gourmet will be cheese.

We need:

bell pepper - 3 pcs.
carrots - 1 pc.
cheese - 200 g
minced meat - 0.5 kg
onion - 1 pc.
greens to taste
vegetable oil - 2-4 tbsp
salt and pepper to taste

Cooking method:

1. The very first step is to prepare all the ingredients according to the list.

Chop the carrots and onions finely with a knife.

2. Send chopped vegetables to a skillet and sauté them in vegetable oil. Fry so that the onions turn golden and the carrots are soft, sauté for 3-5 minutes, stirring occasionally.

4. Make boats from bell pepper, for this, cut each pepper in half, remove the tail, core and seeds. Put the filling inside, like in this photo. Put it like this, minced meat first, and then a rectangular piece of cheese, then minced meat again. The cheese should come out in the middle of the minced meat.

The consumption of cheese is as follows, 100 g goes to the middle, and the remaining 100 g to rub and decorate the peppers.

5. To make the peppers steamed well, you can cover them with foil. Place in a preheated oven at 180 degrees for 20 minutes.

Important! You can not use foil, this is optional.

6. After the time has passed, sprinkle with grated cheese on top. Put in the oven without foil for another 5 minutes to melt the cheese.

Important! You can bake not 20 minutes, but 30-40 minutes, be guided by your oven, and by what you prefer, crispy or soft peppers.

7. Such baked peppers with minced meat in the oven will turn out to be very appetizing and tempting.

Serve with anyone or with potatoes. Delicious discoveries to you!

Baked pepper with minced meat and rice with gravy

Another cooking option, watch this video from YouTube and you can happily and easily diversify today's menu for lunch or dinner. There is one very interesting feature in this preparation, it is hidden in an unusual filling:

Stuffed peppers stuffed with minced meat, rice and carrots

You can make this holiday dish right now using these available ingredients. In this version, mushrooms are used, such as champignons, you, in principle, can take any others, or not take them at all.

We need:

minced pork and beef - 500 g
mushrooms - 4 pcs.
rice - 70 g
carrots - 1 pc.
onion - 1 pc.
tomatoes - 3 pcs.
bulgarian pepper - 4 pcs.
salt and pepper to taste
cheese - 150 g

Cooking method:

1. Start by making the filling, finely chop the onion and grate the carrots. Wash the rice, and then add all the ingredients to the minced meat. Stir. Season with salt and pepper.

Important! To make the minced meat juicy, pour half a glass of water into it and stir everything well.

Cut the champignons into small cubes, add to the minced meat.

2. Prepared peppers (they need to be washed, removed all insides, and cut into halves, boats). Stuff with the filling. Decorate the top with a tomato in the form of circles. Place on a baking sheet or dish oiled with olive or vegetable oil.

Turn on the oven and bake for 40-50 minutes at 180 degrees almost until tender.

3. Then, at the end, remove and sprinkle with grated cheese. Then put it back in the oven to melt the cheese.

4. What a bright and fragrant beauty of halves in the oven. Cook with joy for your loved ones.

This dish can be a pleasant addition to any side dish, as well as serve as a cold snack.

Pepper stuffed with vegetables - the most delicious recipe

Well, another very interesting and unusual option can be made, if you love vegetables very much, watch it right now in this short video.

That's all for me, I wish your peppers to be a success. This fast and very tasty dish, which absolutely everyone likes, will be any addition to any celebration or feast.

Hope it was helpful to you. See you soon on this blog, everyone. Read me more often, not only here, but also on the pages in contact in my group. Goodbye to everyone. See you later.

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

This is the most popular recipe for a colorful dish with many flavors.

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

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

For 10 medium peppers you will need:

minced meat - 300 - 400 g;
round grain rice - 200 g;
onion - 2 pcs.;
carrots - 2 roots;
tomato (large) - 2 pcs. (or 5 tbsp. l 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:

First fry the onion in a pan, and then add the grated carrots. When the vegetables become soft and golden brown, add pounded tomato pulp or diluted pasta. Onions can be put raw in minced meat, but with fried the filling is more tender. Put the vegetables out of the pan.
Boil well washed rice in salted water. You do not need to bring it to readiness: the rice grains in the center should remain firm.
Mix vegetables, rice and minced meat. Salt and pepper. You can add chopped herbs or herbs.
Cut off the tops of the peppers, remove the seeds. Stuff the workpieces with minced meat, tamping it tightly.
Place the peppers in a thick-walled saucepan or cauldron, cut up.
Pour over the sauce made from a salted and peppered mixture of tomato and sour cream. The filling should almost completely cover the peppers, but the filling should not sink into it. The amount of liquid depends on the size of the cauldron.
When the sauce boils, cover the dish and simmer over low heat for about an hour. The pepper should be quite soft.

The stuffed peppers should stand for another 20 minutes before serving. This way they will get the most of the sauce and become even tastier.

Cooking in a multicooker

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

Ingredients:

bulgarian pepper - 7 - 8 pcs.;
minced meat - 0.5 kg;
rice - ¾ glass;
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:

First, fry the finely chopped onion, add the grated carrots, continue frying together.
Mix semi-cooked chilled rice with vegetables, minced meat and herbs. Add salt and pepper to taste.
Cut off the caps of the peppers, remove the seeds.
Fill the blanks with the filling, put them tightly "on one floor" in a multicooker container.
Pour boiled water up to half the level of a saucepan, set the timer to the "Stew" mode for 45 minutes.
Add tomato juice or paste of your choice. Put out in the "Fry" mode for 1 or 2 minutes.

Pour the prepared peppers with sauce from a saucepan and sprinkle with herbs. It is better to serve hot, dripping with sour cream.

How to bake in the oven

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

You will need:

bulgarian 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:

Slice each pepper lengthwise, leaving the stem for flavor. Remove seeds.
Lightly fry the grated carrots and onions. Boil rice.
Make the stuffing with minced meat, rice and vegetables. Season with salt, pepper, season with dried herbs or fresh herbs.
Stuff the pod halves. Place in one layer on an oiled baking sheet.
Brush with sour cream mixed with garlic, pepper and a pinch of salt. This mixture can be substituted with mayonnaise.
Bake for 40 - 50 minutes, then sprinkle the peppers with grated cheese, return to the oven for a short while.

Serve hot with sprigs of herbs.

Peppers stuffed with vegetables

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

The dish will become even more original if all the peppers are of a different color.

Ingredients:

bulgarian 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 glass;
butter - 40 - 50 g;
hard cheese - 80 g;
vegetable oil.

Step by step recipe:

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

Serve hot on a shared platter.

Filled with rice and eggplant

An original version of stuffed peppers with an assortment of eggplant, zucchini and rice.

Ingredients:

bulgarian pepper - 4 pcs.;
eggplant - 1 pc.;
zucchini - 1 pc.;
rice - ¼ glass;
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:

Cut the eggplant and zucchini lengthwise, make criss-cross notches, salt. Bake on foil (it will take about half an hour). Remove the pulp from the cooled vegetables with a spoon, cut into pieces if necessary.
Boil rice.
Fry the onions, then the carrots.
Mix all vegetables with rice and spices, salt. The filling is ready.
Cut off the "caps" from the pepper, remove the seeds and partitions. Stuff. Place in a saucepan vertically with the filling facing up.
Simmer the tomato with sugar and spices in a pan, add seasonings, salt and adjika.
Cover the peppers with pouring (almost to the very cut). You can add some water. Drizzle with sour cream.
Simmer for 40 minutes or a little longer - the pepper should be soft.

Such a dish is delicious, both fresh from the stove and chilled.

How to cook frozen convenience foods deliciously

Peppers with minced meat from the supermarket frozen for a quick dinner can also be prepared so that loved ones 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:

The peppers need to be thawed, otherwise the dish will not turn out tasty. You can use the microwave.
Fry each side of the semi-finished product in a deep frying pan until golden brown. Pour boiling water over (without immersing the peppers completely), salt and pepper.
Simmer for half an hour over low heat. 5 minutes before the end, remove the lid, put bay leaves and spices.
Arrange the peppers in portioned plates, garnish with thick zigzags of mayonnaise and tomato sauce, sprinkle with herbs.

Serve and eat peppers hot. When stewing, you can add sour cream to the pan - it will be even tastier.

Sweet peppers stuffed with feta cheese

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

You will need:

Bulgarian red pepper - 6 pcs.;
feta cheese - 400 - 500 g;
tomatoes - 2 pcs.;
eggs - 2 pcs.;
spices;
greens;
olive oil.

Preparation:

Mash the cheese with a fork in a deep bowl.
Cut the tomatoes into cubes.
Beat eggs.
Stir in cheese, tomatoes and egg mixture. The filling turned out.
Cut off the "caps" from the peppers, be sure to carefully remove the seeds and partitions, stuff them. You can cut the peppers lengthwise, leaving the stalk, and put the filling in the "boats".
Put the peppers on a greased baking sheet, pour over with olive oil, bake for 40-50 minutes. Sprinkle with herbs if desired.

Stuffed peppers have long been a favorite dish on our table. The secret of its popularity is that due to the variety of fillings, the dish becomes different every time, but the taste does not suffer from this. I bring to your attention several recipes for pepper fillings.

In order not to repeat myself, I'll tell you right away how to prepare fruits for stuffing. This step is the same in almost every recipe.

Rinse fresh fruits thoroughly before cooking. Then cut off the top of the fruit, remove the seeds from the core. Put the peeled fruits in a bowl or saucepan, cover with boiling water, leave for a few 3-5 minutes. Scalded fruits will become softer, then it will be easier to stuff them. It is enough to pour over the frozen peppers with boiling water, and they will be ready for stuffing.

And the cut tops of the peppers do not need to be thrown away. Separate them from the stalk and place them next to the stuffed peppers.

Stuffed peppers with meat and rice - a classic recipe

Products:

Mixed minced meat (beef + pork) - 500 g,
Rice - 0.5 cups
Onions - 3 pcs.,
Carrots - 2-3 pcs.,
Tomatoes - 5 pcs.,
Spices - salt, sugar, black peppercorns, allspice.

Preparation

We wash the rice and put it in a pot of water on the fire.
While the rice is boiling, prepare the pepper.
Finely chop the peeled onion, put it in a pan with oil, fry, stirring occasionally.
Three carrots on a coarse grater, then send it to the onion and, together with the onion, bring it to half-readiness.
Scald the tomatoes with boiling water, remove the skin from them, rub half of them on a grater and send them to the onions and carrots.
Salt and pepper the mixture to taste.
Drain the water from the boiled rice.
Add rice, minced meat to fried vegetables, salt and pepper. The prepared filling is filled with peppers, placed in a saucepan, poured over with sauce and stewed for 40 minutes under a lid.

Making the sauce

We also grate the rest of the tomatoes, send them to the peppers in a saucepan, add a little boiled water so that the liquid reaches the shoulders, close the pan with a lid and simmer for 40 minutes.

Delicious juicy stuffed peppers

Products:

Mixed minced meat - 600 g,
Rice - 80 g
Peppers - 10-12 pcs.,
Carrots - 2 pcs.,
Onions - 2-3 pcs.,
Salt, black pepper - to taste,
For the sauce - 1 tbsp. l. tomato paste for 0.5 liters of water (or 2 glasses of tomato juice) + 2 tsp. Sahara.

Preparation

Fry finely chopped onion and one coarse grated carrot.
Boil rice in salted water.
Put together half of the fried vegetables, rice and minced meat, add spices, mix thoroughly.
Prepare the sauce: add tomato sauce to the other half of the fried onions and carrots, simmer for 5 minutes, then add spices, 2 tsp. Sahara. You won't feel the sugar in the sauce, but the taste of the dish will improve.
We fill the fruits with the filling, put them in a saucepan, pour water so that it reaches the shoulders of the peppers. Top with frying sauce. Simmer for 40-50 minutes.
Before serving, decorate the finished dish with herbs.

Stuffed peppers with sour cream - delicious!

Products:

Bulgarian pepper - 15 pcs.,
Minced meat - 1 kg,
Carrots - 1 pc.,
Onions - 1 pc.,
Rice - 100 g,
Sour cream - 400 g
Tomato sauce - 400-500 g,
Water - 100 ml (for the sauce),
Salt, ground pepper - to taste.

How to do

We chop the onion, as for a regular frying.
Rub the carrots on a coarse grater.
Add water to the washed rice in a 1: 2 ratio.
Preheat a frying pan, pour oil on it, fry the onion until transparent, then add the carrots and fry over low heat for 10 minutes.
Combine boiled rice, frying and minced meat. Salt, pepper to taste, mix.
We start the peppers.
Prepare the sauce: pour the tomato paste into a preheated pan, then add sour cream and water. Add 1 tsp. salt, 2 tsp. Sahara. Stir, bring to a boil and simmer for 1 minute.
Pour the peppers in a saucepan with sauce, simmer for 40 minutes. It may turn out that the sauce is not enough; in this case, you can simply add boiled water.

You need to take:

Bell pepper,
Carrots - 2 pcs.,
1 large onion
1 cup boiled rice
Tomatoes - 2 pcs.,
Vegetable oil for frying,
Sour cream for sauce 2 tbsp. l.,
Flour - 1 tbsp. l.,
Water - 0.5 l,
Salt, ground pepper.

How to cook

We prepare the pepper, do not discard the cut tops, they will come in handy. Rub the carrots on a coarse grater, finely chop the onion.
In a frying pan with butter, fry half of the prepared onions and carrots, add 1 finely chopped tomato to them.
Add finely chopped tops of peppers to frying, rice. Salt and pepper to taste. We mix.
Put the filling in the peppers and put them in a saucepan.
Cooking sour cream sauce. Fry the remaining half of the onion and carrots in a pan with butter until half cooked, add a finely chopped tomato (1 tablespoon of tomato paste can be used), sprinkle with flour, stir the frying so that the flour absorbs all the fat. Then add water, stir thoroughly so that there are no lumps. Salt sauce, pepper, you can add 0.5 teaspoon of vegetables, and at the end add sour cream. Once again, mix everything thoroughly, bring to a boil and pour the prepared peppers into the sauce.
Simmer the peppers for 30-40 minutes. Sprinkle with herbs before serving.

Vegetarian-filled peppers (oven cooking)

Required products:

Onions - 2 pcs.,
Champignons, but it is better to take porcini mushrooms,
Boiled rice - 1 glass
Tomatoes 2-3 pcs.,
Zucchini,
Feta cheese - 50 -100 g,
Frying oil,
Salt, pepper, oregano to taste.

Preparation

Fry finely chopped onions, mushrooms, zucchini in a preheated pan with oil.
Add the spices and then the diced tomatoes and fry for another 5 minutes.
Add rice, mix the filling.
We fill the peppers, put them in a saucepan.
Put Feta cheese on top of the peppers, sprinkle with a little more pepper, and put a slice of tomato on top.
Put in the oven for 30-40 minutes.

Stuffed peppers with chicken filling (in the oven)

Ingredients:

Boiled or fried chicken fillet,
BBQ sauce (you can take ketchup),
Mozzarella cheese (or any other),
Diced celery
Boiled rice,
Salt and pepper to taste.

I do not indicate the number of products, they are taken from their availability.

How to cook

Add a little barbecue sauce or ketchup, celery, rice to the chicken. Stir, salt, pepper.
Mix again and fill the peppers.
Sprinkle the filling with grated cheese on top.
We put in the oven for 30 minutes.
When serving, pour a little sauce and sprinkle with herbs.

Products:

Large bell pepper,
Chicken fillet,
Tomatoes - 1 - 2 pcs.,
Hard cheese - 100-150 g,
Unflavored yogurt (sour cream) - 2 tbsp. l.,
Salt, ground pepper, garlic seasoning, dill.

Preparation

My pepper, cut it in half so that the stalk is also cut into 2 parts. We clean the halves of the core and seeds.
Raw chicken fillet, diced tomatoes. Grate the cheese, finely chop the greens.
Combine chopped fillets, tomatoes, herbs. Salt, pepper, add herbs, garlic seasoning. We mix.
Put the filling in the pepper halves. Then we spread them in a greased form.
We put the temperature 180-200 ° C in the oven for baking for 30 minutes.
After 30 minutes we take out the form from the oven, sprinkle the stuffed halves with grated cheese and put in the oven again for 10 minutes.

Ingredients

For 4-5 bell peppers:

300 g minced meat;
1 carrot;
1 onion;
2 tablespoons of vegetable oil;
1 tomato or 2-3 tablespoons of tomato paste - optional;
100 g of 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 a combination of different types of meat.

The classic option is a 1: 1 mixture of pork and ground beef.

It is from such 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 to coarse grater and cut the onions into small cubes.

Heat oil in a frying pan and put onions there first, and after 2-3 minutes - carrots. Fry, stirring occasionally, until golden brown. You can add tomato pulp or tomato paste to 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 the vegetables in the pan, even after removing them from the heat, they will still continue to grill.

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

Place the lid on the bowl and bring the sauce to a boil. Then simmer for about 40 more minutes over moderate heat.

To test the doneness of the peppers, simply taste them. Rice, meat and vegetables should 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 stalks if desired. In both cases, the seeds must be removed from the peppers.

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

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

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

Prepare ingredients.

Wash the pepper, carefully cut the seed box, rinse again from the seeds and dry with paper towels.
Heat some oil in a saucepan, put pepper 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, peel and grate the carrots on a coarse grater or a grater for Korean carrots.
Peel the onion and cut into quarters.
Heat vegetable oil in a frying pan, put onion, add a little salt, pepper and fry for about 15-20 minutes, over low heat, until soft.
Place the onion with a spatula on the edge of the pan, put the carrots, lightly salt and fry, stirring occasionally, until the carrots soften slightly (about 3-4 minutes).
Combine minced meat, rice and sautéed onions with carrots in a large bowl.

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

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

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

Simmer pepper at low boil, covered, about 40-60 minutes.
Turn off the heat and let it brew for another 10 minutes.