Peppers stuffed with vegetables and rice

Calories: 1288.4 Proteins/100g: 13.1 Carbohydrates/100g: 112.9

The lack of meat products in stocks is not at all a reason to refuse such a delicious seasonal dish as stuffed peppers. The filling can be made vegetarian - only rice and vegetables. Do you think it won’t be as tasty as with meat? Of course not, minced meat gives it its own special taste. But it will also be delicious without it, but in a different way. The meat will not interrupt the taste of other ingredients, all the vegetables will reveal their aromas, the rice will be saturated with vegetable juice and spices, and you will see - even men will ask for more. The peppers will be satisfying, but not very high in calories and heavy on the stomach, so you can afford stuffed peppers this way even while on a diet. Well, for vegetarians this is an ideal recipe in terms of composition, healthfulness and taste.

Ingredients:

– sweet bell pepper – 1 kg; - round rice - 1 cup; — white cabbage – 250 g; — onions – 2 pcs; — large carrots – 1 piece; — tomatoes – 500 gr; - vegetable oil - 2 tbsp. l; - salt - to taste; - ground black pepper, red pepper - 0.5 tsp each; - fresh herbs - whatever you have (optional); - sour cream - for serving.

How to cook at home

It is better to choose small but fleshy peppers for stuffing, with thick walls. Then they will be tasty, and what’s also good is that the skin of such peppers can be easily removed. To remove the core with seeds from the peppers, trim the stalk with a sharp knife and shake out the remaining seeds. Wash the peppers.

Wash a glass of round rice several times until the water is almost clear. Pour boiling water over it and leave for half an hour. Just during this time we will fry and prepare the peppers.

Boil water in a large saucepan and salt it. Add the peppers and blanch for 2 minutes. We take it out with a slotted spoon and pour out the water from the peppers. Let the peppers cool and fill the stuffed peppers ourselves.

Finely chop the onion and place it in heated vegetable oil.

When the onion becomes transparent, mix it with grated carrots. Simmer the vegetables until the carrots are soft.

Usually the stalk of the pepper is cut off with part of the pulp. There is no need to throw away this pulp; we chop it finely and also send it for frying.

The next component of the frying will be grated tomatoes. You need to take 3-4 large tomatoes, cut them in half and grate them. Pour into the roasting pan and continue to simmer the vegetables until the tomato juice evaporates. Now remove the vegetables from the heat and let them cool slightly.

Cabbage is added to the filling of stuffed peppers so that the minced vegetables are loose and the rice does not stick together. Chop the cabbage finely, as for. Add a little salt and rub it with your hands - then the cabbage will become soft and even if there are large pieces, they will be well steamed in the finished peppers.

Mix cabbage with stewed vegetables. Place the rice in a colander and add to the filling. To taste, season the filling for peppers stuffed with vegetables and rice, spices and salt.

You need to fill the peppers almost to the top, but do not compact the filling. Keep in mind that our rice has only just steamed; with further cooking it will take on water and increase in volume.

We cut several medium-sized tomatoes into 4 parts and cover the filling in the peppers with slices. You will get a bright lid, thanks to which the filling will not fall out. Pour vegetable broth or water over the peppers and add a little salt. If there is any filling left, you can mix it with the broth and pour over the prepared peppers. Bring the filling to a boil over high heat and then transfer the peppers stuffed with vegetables and rice into the oven. In 30-35 minutes they will be ready.

Stuffed peppers are best served with sour cream. Bread is optional, but if it is on the table, then serve the peppers with the gravy in which they were cooked. It’s very tasty to dip pieces of fresh bread into sour vegetable gravy diluted with sour cream. We also invite you to prepare

Vegetable dishes are not only very healthy, but also incredibly tasty. You can prepare a huge variety of dishes from bell peppers. Few people know that peppers stuffed with vegetables will be even tastier than those stuffed with meat. This dish conveys the unique charm and flavor of traditional Bulgarian cuisine and is very easy to prepare.

Bulgarian sweet pepper stuffed with vegetables: options

Thanks to the wide variety of original and traditional recipes for stuffed bell peppers, every housewife will be able to choose the appropriate option. The main thing is not to be afraid to experiment, because by adding just a few additional ingredients to the basic recipe, you can get your own signature dish, which will be a wonderful decoration for any holiday table.

With mushrooms

salt - to taste
olive oil – 1-2 teaspoons
sweet bell peppers – 5-6 pcs.
feta cheese – 100-120 g
onion – 1 pc.
Boiled brown rice – 1-2 tbsp. spoons
mushrooms – 300-450 g.

Preparation:

Preheat the oven to 180 degrees, grease the baking dish with oil.
We wash the peppers, remove the core and seeds, cut off the lower part of the fruit a little so that it can stand at the bottom of the mold.
We cut all the trimmings into small cubes, fry them in a frying pan with onions, add chopped mushrooms, leave until all the moisture has completely evaporated from them.
Add a little ground pepper and salt to the mushrooms and onions, mix everything. Add cheese (2/3 of the total volume), stir again.
Place the filling into the vegetables and place them in a baking dish. Sprinkle shredded cheese on top, cover with a layer of foil, and place in the oven.
After 20 minutes, remove the pan from the oven.
Decorate the plate with the dish with fresh herbs and a slice of lemon.

With rice or buckwheat

vegetable oil - a little
zucchini (eggplant) – 1 pc.
tomato – 300-350 g
canned corn – 0.5 tbsp.
salt - to taste
water – 0.5 tbsp.
chili – 1 pc.
bell peppers – 3-5 pcs.
fresh herbs - 1 bunch
brown rice (buckwheat) – 2 tbsp.

Preparation:

Mix water (0.5 tbsp) with rice, tomatoes, chopped chili pepper in a small saucepan. Then place the pan on the stove for 15 minutes until the rice is cooked.
We clean the vegetables, remove the seeds (be sure to rinse them inside).
Finely chop the eggplants or zucchini so that the cube is no larger than 1 cm.
Place a frying pan with vegetable oil on the stove and fry the zucchini.
Add rice, chopped herbs, corn to the zucchini, season to taste with pepper and salt - mix well.
We transfer the filling into vegetables, place them on a baking sheet, pre-greased with oil.
Place the baking sheet in the oven for half an hour and cook at 200 degrees. Serve the finished dish hot.

With cabbage

sugar – 180-200 g
carrots – 1-2 pcs.
tomato juice – 1.5-2 l.
salt – 3-4 tbsp. spoons
vinegar 9% - 120-140 g
bell peppers – 2.5-3 kg
vegetable oil – 350-400 g
white cabbage – 2.5-3 kg.

Preparation:

Take the first ingredient - wash it and remove the seeds from the pepper.
Grind the carrots on a coarse grater.
The cabbage needs to be cut into strips.
Mix carrots with cabbage, season with salt and herbs, leave for half an hour.
After the specified time, stuff the vegetables.
The next step is to prepare the filling. Pour tomato juice, salt, oil, vinegar, sugar into a deep ladle - put the mixture on the stove, bring to a boil, boil for 20-25 minutes.
You can not only serve a hot dish, but also roll it into jars.

With chicken meat

cherry – 5-6 pcs.
salt - to taste
chicken fillet – 250-300 g
olive oil - to taste
bell peppers – 4-5 pcs.
onions – 1-2 pcs.
bay leaf – 1 pc.
celery (root) – 40-60 g
carrots – 0.5 pcs.

Preparation:

Chop carrots, onions, celery root and fry in a frying pan with hot oil.
Cut half the pepper into cubes, cut the cherry tomatoes into quarters (use a sharp knife) and add to the pan with the vegetables.
Remove the pepper core and all seeds.
Fry the chopped chicken meat in a separate frying pan, add pepper and salt.
Place the fried chicken in a frying pan with the vegetables, mix and simmer (for a minute).
Stuff the vegetables and place them on a greased baking sheet, bake until soft in a preheated oven (15 minutes).

Baked in the oven with cheese

vegetable fat or oil - for frying
parsley – ½ bunch
fresh champignons – 180-200 g
cheese (hard varieties only) – 120-150 g
onions – 1-2 pcs.
spices - to taste
chicken fillet – 2-3 pcs.
garlic – 1-2 cloves
bell peppers – 3-4 pcs.

Preparation:

Chop the mushrooms and onions and fry until fully cooked.
Pass the chicken fillet through a meat grinder, add finely chopped herbs to the minced meat.
Mix minced meat and fried vegetables.
We wash the pepper, remove the tail and seeds, fill it with filling and place it in a baking dish, sprinkle a small amount of grated cheese on top.
Bake the vegetables for half an hour in an oven preheated to 180 degrees.
Sprinkle the finished dish with fresh herbs and serve.

With cabbage

There are many ways to cook stuffed peppers without meat - there are plenty of lean recipes in old cookbooks and on the Internet, you just have to look for them. Some of them are quite unexpected. For example, have you tried stuffing bright vegetable cones with... cabbage?

You will need:

8-10 pcs. bell pepper;
1 kg cabbage;
4-5 onions;
2 carrots;
1 liter of tomato juice;
1 tbsp. l. ketchup or tomato paste;
spices to taste, bay leaf;
vegetable oil;
0.5 tsp each salt and sugar for sauce;
salt for filling.

Number of servings:

8-10.

Cooking time:

2 hours.

Preparation.

1. Peel the onions and carrots, finely chop or grate them and fry in vegetable oil.

Let the onions brown properly

2. Shred the cabbage.

Place cabbage in the pan in sections

3. Transfer half of the frying to a separate bowl, and simmer the rest along with the cabbage. This takes, on average, about 30 minutes. Salt, pepper and add ketchup.

Ketchup will add extra flavor to the dish.

4. Cut off the caps of the peppers and remove the seeds. Stuff the cups with the cooled spiced cabbage and then cover with the cut tops.

The taste will be original but attractive

5. Mix tomato juice with salt and sugar.

If you have a juicer, the sauce will be 100% natural

6. Place the peppers in a deep bowl, pour in tomato juice and sprinkle with the previously set aside roast. Add bay leaf and peppercorns.

That's when the second part of the frying comes in handy!

7. Bake the dish in an oven preheated to 180 degrees for 50 minutes.

Not only vegetable lovers will be satisfied

Video: Peppers stuffed with cabbage

A visual recipe for lean stuffed peppers from the Our Kitchen channel:

Culinary specialists are famous experimenters. Give them an idea, and they will find dozens of ways to bring it to life! Some people fill colorful vegetable cups with couscous or wheat porridge, others stuff them with a stew of zucchini and tomatoes, while others prefer a savory mixture of boiled rice with almonds and raisins. If you're completely clueless about stuffed peppers, there's room to get creative. Go for it!

Step 1: prepare the vegetables.

First of all, let's start chopping the vegetables. Remove the skins from the onion with a knife, cut off the roots, rinse under cold running water and place on a cutting board. Cut into small pieces of arbitrary shape up to 1 centimeter
and place on a clean plate.

Next, peel the garlic and chop it on a cutting board, the smaller the better. After that, we remove it to the onion pieces and move on to the tomato.

We thoroughly rinse the red vegetable under running water, dry it with paper kitchen towels and place it on a cutting board.
Using a knife, cut the tomato into a medium cube up to 1.5 centimeters
and put it in a separate clean plate.

Step 2: wash the rice.

Pour a glass of rice into a deep plate and fill it with clean water. Then mix with a tablespoon and drain the cloudy water. After this, fill it with clean water again, mix and drain. We repeat this procedure several more times so that the water ultimately remains clean. The last time we drain the water through a colander, since we need to completely get rid of the liquid.

Step 3: Fry the ingredients.

Place the frying pan on the burner and pour in vegetable oil. Turn the stove temperature to medium and wait for the fat to heat up. After this, put the chopped garlic and onion in a container and fry until golden brown.

Step 4: Boil the rice.

Then put the washed rice in the pan and, stirring constantly with a kitchen spatula, fry until transparent. After this, add chopped tomatoes, broth and 2 cups of clean water, season everything with chili powder and bring the contents to a boil. As soon as the liquid boils, reduce the temperature of the stove and cover the container with a lid. Cook the rice until completely cooked for about 20 minutes, stirring occasionally with a kitchen spatula so that it does not burn.

Step 5: prepare the bell peppers.

We wash the bell peppers under running water and, using a knife, carefully cut out the seeds and membranes, without disturbing the integrity of the vegetable, so that when baking, the filling does not fall out of the pepper. Then we rinse them again under running water and place them on kitchen towels. Next, turn on the stove temperature to a high level, pour clean water into the pan and place it on the burner. Bring the liquid to a boil and place the washed peppers in boiling water. Keep them for 4 minutes and remove them from the water using a slotted spoon. Immediately after this, rinse the vegetables under cold running water and place them in any convenient container.

Step 6: prepare the filling.

After the rice is cooked, turn off the heat and place the contents in a deep plate. Mix the rice with vegetables with a tablespoon and add salt to taste.

Open the can of beans and pour the liquid into a colander. After this, we transfer it to the rice and finally mix our filling for the peppers.

Step 7: form the dish.

Carefully grease the baking dish with vegetable oil and, armed with a teaspoon, begin to put the lean filling into the peppers. Place the stuffed vegetables tightly next to each other in the pan so that they do not fall during baking.

Step 8: bake lean peppers.

Preheat the oven to 220 degrees
Celsius and remove the pan with the dish to bake for
20 minutes
. During this time, the peppers will bake and the filling will dry out a little. We take the aromatic stuffed vegetables out of the oven, using oven mitts to help us, and we are ready to serve.

Step 9: Serve the lean stuffed peppers.

Lenten stuffed peppers are served hot.
They can be decorated with lemon slices, avocado, finely chopped herbs, and chopped vegetables. You can serve lean mayonnaise or mustard as a sauce, it depends on your taste, in any case, our hearty second course is ready. Bon appetit! If you have garlic, you can use it to mince a clove of garlic.

You can use either white or red beans in this recipe.

You can add various other vegetables to the filling, such as carrots, zucchini, bell peppers, fresh chili peppers, as well as parsley, dill or green onions.

Instead of chili powder, you can use any other aromatic spices of your choice.

If you stick to fasting, you will definitely like this dish. We often cook bell peppers with minced meat and rice, and during fasting, or just on fasting days, you can cook lean stuffed peppers with rice and mushrooms.

To prepare peppers in the winter, you need to freeze peeled and whole fruits in advance, and only then easily prepare such a dish. The main advantage of the recipe is that it can be quickly stewed in a slow cooker, which will allow the dish to retain all the vitamins, and the body will benefit greatly from it.

To prepare peppers stuffed with rice, cabbage and mushrooms you will need – 1 hour 15 minutes,
number of servings – 5.

Ingredients:

Fresh frozen bell peppers, whole – 11 pieces
Fresh mushrooms, champignons – 300 grams
Onion – 1 head
Fresh white cabbage – 200 grams
Frozen carrots – 150 grams
Vegetable oil – 1 tablespoon
Dried dill and celery, salt to taste
Tomato juice – 300 milliliters, or 2 tablespoons of tomato paste
Regular rice, long – 100 grams.

Cooking steps:

We take freshly frozen peppers out of the freezer. You can start stuffing them right away without necessarily waiting for it to melt. But first, let's prepare the filling.

To do this, pour vegetable oil into the multicooker bowl, add finely chopped onion, and turn on the “Frying” mode. Wash the mushrooms and cut them into medium-sized pieces, also pour them into a bowl, fry on this setting, stirring for 10 minutes.

Now add thinly chopped cabbage and frozen carrots, I already have them grated, you can use fresh ones.

Fry for another 10 minutes, now add salt and pepper, you can add dried celery for flavor, which, by the way, is also very healthy. At this point, add a spoonful of tomato paste, but I have frozen cubes of tomato juice with basil, an excellent alternative to paste. Turn on the “Extinguishing” mode and wait for 10 minutes.

Rinse the rice thoroughly in warm water at least four times.

Mix the prepared filling with rice; add a little salt if desired. Stuff the peppers with the filling using a teaspoon.

Place the stuffed peppers in a multicooker bowl, sprinkle with dill and pour in the tomato juice. Instead of juice, as was said, you can add a spoonful of tomato paste diluted with water; in addition, add half a mug of water. This creates a tomato sauce for the peppers in which they will be stewed. The sauce needs to be slightly salted. Turn on the “Stew” mode, cooking time – 45 minutes.

Stuffed peppers give off so much pleasant aroma that you can’t wait for the dish to be ready. But time passes quickly.

This is how we quickly prepared healthy, lean peppers stuffed with rice, cabbage and mushrooms in a slow cooker. The dish was a success without any hassle!

On summer and autumn days, abounding in vegetables and berries, you want to slightly revise your regular menu, make it more varied, lighter and healthier. Because summer is the best time to master new vegetable dishes that will not only delight you with their original taste and will not harm your figure, but will also enrich your body with vitamins and microelements. Of course, vegetable dishes take time to prepare, but the benefits from them will be many times greater than from fatty and heavy meat dishes.

We bring to your attention the most delicious recipe for a vegetable dish - peppers stuffed with vegetables. To prepare it, you need the most common vegetables in our region; even an inexperienced housewife can cope with its preparation, and the dish turns out to be very original, satisfying and healthy.

If you want to make the dish more satisfying, then cook potatoes as a side dish; if you are watching your figure, then add a light vegetable salad. By the way, this dish does not lose its rich taste the next day; it can be heated in the microwave, and lunch is ready.

Taste Info Vegetable main courses

Video

Thanks to the wide variety of recipes for preparing delicious stuffed peppers, every housewife will be able to choose the right recipe for herself. With just a little effort, you can make an incredibly tasty, tender and satisfying dish. Be sure to try making pickled peppers stuffed with vegetables, a detailed recipe for which is presented in the following video:

As soon as juicy, crisp peppers from the new harvest, ripe tomatoes, and bright carrots appear, we buy more of everything and prepare peppers stuffed with rice and vegetables. In the summer you don’t feel like eating meat or anything high in calories, but these lean light dishes are just right. Affordable, budget-friendly, you don’t need any chicken, meat, or mushrooms. In hot weather you don’t even need to reheat, as a cold appetizer with gravy or sauce, stuffed peppers go great. It’s especially tasty if you fry a lot of carrots with onions, tomatoes, pieces of pepper into the filling and mix the vegetables with rice and herbs.

Preparation

Place the pan with rice on the fire, filling it with water at a ratio of 1:1. Cover with a lid and cook over low heat until almost done. While the rice is cooking, prepare the vegetable dressing. To do this, sauté finely chopped onions and grated carrots in vegetable oil.
The rice is ready. Now it can be used further. Since the rice will continue to cook in the peppers, it may be slightly undercooked at this stage. Or even cook until half cooked.
Put the tomato on the fire. In our case, the tomato was prepared in the summer by freezing. The tomatoes were ground in a meat grinder and frozen in a plastic container. Now it's time to defrost it in a saucepan. If the tomato is in a different form, also put it on the fire and bring to a boil, then add salt, sugar (if necessary), and spices. This will be the gravy. You can dilute the tomato a little with boiling water.
Mix rice and sauteed sauce in one bowl. Add a few tablespoons of the resulting tomato sauce.
Mix everything, season with salt and curry to taste.
Place the finished filling inside the seeded bell pepper. Do not compact it too much, otherwise during further cooking the rice may absorb water and the pepper will tear. Place the pepper in the pan. It is better, of course, to place them tightly together.
Pour the tomato sauce over the stuffed peppers and cook with the lid closed for 30-40 minutes. The main thing is that the pepper becomes soft.
So our lean stuffed peppers with rice and vegetables are ready. Almost like normal

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Ingredients:

Medium-sized bell pepper – 15-18 pcs;
rice (dry cereal) – 1 cup;
carrots – 2 medium or 1 large;
onion – 2 large heads;
dill or parsley - a large bunch;
fresh tomatoes – 8-10 pcs (for filling and juice);
salt - to taste;
black pepper, basil, thyme - to taste;
vegetable oil – 4 tbsp;
water or vegetable broth - 2 cups (1 for rice, 1 for sauce).

How to cook peppers stuffed with rice and vegetables

To make cooking as fast as possible, try to break the whole process into several stages. I do this: I wash the rice, pour it into a cauldron and fill it with a glass of cold water. I let it boil over high heat and immediately turn the flame down to low. Under the lid, steam the rice for 10 minutes. During this time, it absorbs all the water, and I have time to wash the vegetables and prepare them for frying vegetables.

I cut the onion into cubes and grate the carrots on a coarse grater. I grate 2-3 tomatoes on a fine grater and finely chop the greens. I cut off the caps and stems of the peppers and clear the seeds from the middle. The pulp remains around the stalk; I don’t throw it away, but trim it and cut it into small pieces (it will also be fried). I turn off the rice, remove the lid and let it cool.

I place a large pot of water on one burner over high heat. On another burner, I heat a frying pan with oil, pour in the onion, and after 3-4 minutes add carrots to it. I don’t fry it too much; as soon as the carrots become soft, I add pieces of pepper and grated tomatoes. I simmer the vegetables over low heat.

While they are stewing, the water will boil, and I blanch the peppers in it. I throw 4-5 pieces into boiling water, after 2 minutes I take them out with a slotted spoon and immediately pour them over with cold water. You just need to soften the walls, then more filling will come in and the stuffed peppers won’t be overcooked when stewing.

I mix the prepared fried vegetables with rice and finely chopped herbs. I add salt and pepper to taste, and add spices (usually basil and some other Mediterranean herbs).

I fill the prepared peppers with the filling and place them vertically in a deep cauldron with 1-2 tiers. I pour boiling water over the tomatoes, dip them in cold water and remove the skins. I grind it into puree using a blender. I dilute it with water or vegetable broth and add a little salt. I pour the sauce over the peppers stuffed with vegetables and rice and put them in the oven for 25-30 minutes. Oven temperature 180-200 degrees. To prevent the sauce from boiling over, I cover the cauldron tightly with a lid.

We like to top stuffed peppers with tomato sauce and sour cream - it creates a contrast between the sour gravy and the spicy-sweet filling.

Try this option for preparing a simple, tasty dish. The whole process will take no more than an hour, of which the active cooking time with your participation is only 20-25 minutes. In winter, peppers stuffed with rice and vegetables can be prepared not from fresh vegetables, but from frozen ones. Look at the detailed recipe; in winter you can stuff it and it will turn out just as good. Bon appetit!

Cooking tips

With such a variety of vegetables, you can come up with a variety of filling options: mix rice with a lot of greens, with young cabbage, with fried zucchini, eggplant, celery, with fried onions, carrots and tomatoes. Each recipe for stuffed peppers is good in its own way.

To make the sauce tasty, use diluted with vegetable broth or water as a filling.

Don't forget spices and seasonings. They come in very handy in a Lenten (vegetarian) recipe. Add curry, a mixture of peppers, coriander, a little cumin, asafoetida, turmeric, paprika.

A recipe for fans of vegetarian cuisine - only they know that there is life without meat! Moreover, it is very pleasant and tasty, like this recipe - peppers stuffed with vegetables and rice. For a spicy taste when stuffing peppers, add garlic and other hot seasonings to the minced meat.

Stuffed peppers with mushrooms and cheese

Peppers stuffed with mushrooms and cheese are a famous modern dish that turns out surprisingly tasty and healthy. It contains only natural products that do not contain dyes, impurities or preservatives. This recipe is well known to those who are accustomed to preparing delicious and quick food that is in demand today.

Recipe Description

Making peppers stuffed with rice and mushrooms is quite simple. Every housewife can handle the recipe if she strictly follows the cooking instructions.

Important: Meatless stuffed peppers with mushrooms and cheese are a healthy and satisfying dish for vegetarians since it does not contain meat.

In addition, the recipe is also considered dietary, because it does not contain fatty foods that are harmful to human health.

Peppers stuffed with mushrooms and rice are prepared at any time of the year, delighting household members with excellent home-cooked food. In summer, more herbs and vegetables are added to it, and in winter, they are content with dressings and gravies in order to decorate the dish as best as possible.

Stuffed peppers with rice and mushrooms are served with any additives, which include:

sour cream;
mayonnaise;
gravy;
homemade sauces.

In any case, the taste will be incredible, and this way you can experiment so that you end up with a great recipe.

It is important to note that you don’t even have to make the gravy, since it will already be present in the pan after cooking. The fact is that after stewing the pepper, the water in which it was cooked remains.

This liquid is saturated with vegetable juice and turns out very appetizing. So why not pour it over the peppers before serving to make it even more satisfying.

It is worth noting that pepper is prepared not only from fresh vegetables, but also from frozen ones. To do this, it is enough to freeze the peeled pods in the summer, and just pour boiling water over them in the winter. To prepare stuffed peppers, you can use any mushrooms; salted, fresh, dry, or even fried are suitable. In each case, the dish will have a different taste, which will definitely appeal to all lovers of homemade food.

Cheese peppers with mushrooms and rice are suitable for both a formal table and a home dinner. Since the dish turns out tasty, aromatic and appetizing, it would not be a shame to present it as a hot appetizer on the holiday table.

Children especially like this recipe, because it looks unusual and interesting, but it contains only healthy products that are important for health.

Therefore, if you don’t know what to feed your child, you need to remember this dish, which can be prepared depending on the taste of the children and their preferences.

Cooking tips

By following the advice given by experienced chefs, you can prepare a tasty, satisfying and healthy dish that will not fall apart, will not lose its taste, and will also retain its shape.

Tips on how to cook peppers at home stuffed with vegetables, mushrooms and cheese:

When preparing a dish, it is better to take round rice, as it boils quickly, turns into porridge and does not spill out of the pepper when transferred to a plate. Long-grain cereals, on the contrary, turn out to be too crumbly, so you should not choose them.
If you don’t have time to cook, you can pre-fill the rice with water. In this case, it will cook faster (and if you add a little spices, the rice will get a great taste that will decorate the dish).
You can stuff peppers with any product. The main thing is that they are in harmony with each other. For example, onions, carrots, fresh herbs, frozen peas or corn are also combined with mushrooms and cheese.
Instead of cheese, a processed product is suitable, which will make the rice more tender.
You should not add hot spices and garlic to the recipe, as they will only overwhelm the taste, which will end up being “of the same type.”
Each mushroom must be chopped, since the finer the food is cut, the tastier it is.
When cooking, it is recommended to grate the cheese so that it imparts a uniform taste to the pepper.

Such tips will allow you to prepare a truly satisfying and tasty dish that will surely please everyone who decides to try it.

How to cook peppers with mushrooms and cheese

The products required for cooking are available in any store, since they are considered well-known and widespread. If desired, you can replace them with your own ingredients, if in this case the dish turns out just as tasty.

Required ingredients:

8 bell peppers (you can use a product of different colors),
2 onions,
400 grams of any mushrooms (preferably if they are hard),
100 grams of rice,
2 carrots,
2 tablespoons of tomato paste or adjika (if you want to give the pepper a brighter taste),
a little oil for frying food,
2 pinches of salt and pepper.

Wash the rice and boil until almost done. The water in which the cereal will be cooked must be lightly salted. It is important that the rice does not become overcooked at this stage.

We clean the mushrooms, wash them, and then cut them into small pieces or slices. Peel and cut the onion: one into half rings, the other into cubes.

Three carrots on a grater, then divide them into 2 equal parts. Pour a little oil into the frying pan, add mushrooms, onions and carrots, fry until the onions become transparent and the carrots are soft.

We wash the pepper well, remove the seeds and pour boiling water over it to make it more pliable. Mix the rice with the fry. Grind the cheese and add it to the filling.

Now you need to stuff the peppers. To do this, put the filling inside with a small spoon and close each pepper with a lid (its upper part).

Fry the remaining onions and carrots together with tomato paste, then put the mixture in a pan, pepper on it and fill the food with water so that they are lightly covered.

The dish needs to simmer for 40 minutes over medium heat. The pepper will be ready when it becomes soft.

Source: https://MoyGrib.ru/recipes/main-dishes/farshirovannyj-perets-s-gribami.html

How to cook peppers stuffed with vegetables and rice

Using a sharp knife, cut out the stalks of the peppers. Rinse the rice with cold water and pour boiling water over it. Leave for 20 minutes covered. During this time it will steam a little.
Finely chop the onion and greens. The carrots can be cut into cubes or sticks, or you can grate them as usual.
Finely chop the pieces of pepper that remain near the cut out stalk - they will also go into the filling. 3-4 medium tomatoes on a grater for frying.
Boil water in a large saucepan and add some salt. Place peppers in boiling water (in small batches) and keep for 3-5 minutes, no longer. The pepper will only soften a little to make stuffing easier.
Pour some oil into the frying pan. Fry the onion until transparent, add the carrots. After about 5 minutes, add pieces of pepper and grated tomatoes to the frying pan. Simmer for a few minutes.
Place the rice in a colander. Mix rice, herbs, vegetables. Season with spices and salt.
Use a teaspoon to scoop out the filling and fill the peppers. Cut several small tomatoes into 2-4 parts, close the peppers. With this method of stuffing, the filling will remain in the peppers and will not absorb much liquid during cooking. Place the peppers vertically in a cauldron or thick-walled pan. Pour boiling water over it and add the remaining roast. You can grate a few tomatoes, mix with boiling water, and pour this sauce over the peppers. Salt the sauce to taste and season with pepper.
It is better to cook stuffed peppers in the oven - then they heat up evenly and turn out very tasty. Cooking time: 40 minutes, turn the heat to medium.
Serve peppers stuffed with vegetables and rice, with sour cream or your favorite sauce.

Hello, dear readers of the site!

Do you know that peppers stuffed with rice and vegetables turn out amazing, no worse than with minced meat? I tell you with authority, because today I had dinner with this dish and even ordered an addition. Maybe it was influenced by the fact that the whole family spent the whole day playing sports in the discipline of “dig up the potatoes before it rains,” I don’t know.

But when we arrived home, I wanted to cook delicious stuffed peppers. With our last breath, we made another run to the shops, and there, according to the law of meanness, don’t worry, not a gram of minced meat. It’s okay, there’s no need for invention, we’ll do it without meat.

Pepper stuffed with chicken breast

bell pepper – 1 kg;
chicken breast fillet – 0.4–0.5 kg;
onions – 100 g;
cheese – 120 g;
carrots – 100 g;
garlic – 1 clove;
walnut kernels – 50 g;
sour cream – 50 g;
vegetable or butter - how much will be needed;
salt, spices - to taste.

Cooking method:

Cut the chicken breast fillet into small cubes.
Chop the walnut kernels with a knife and mix with the chicken fillet.
Peel and chop the vegetables. Sauté them lightly in a small amount of heated oil.
Mix vegetables with sour cream, salt and pepper.
Combine chicken fillet with vegetables, mix thoroughly.
Wash the pepper, cut each vegetable lengthwise into 2 halves, remove seeds and membranes from them.
Fill the pepper halves with the prepared minced meat.
Coarsely grate the cheese and sprinkle it over the stuffed pepper halves.
Grease the parchment with oil and place on a baking sheet. Place the pepper halves stuffed with minced chicken breast on it.
Place the baking sheet in an oven preheated to 190 degrees. The dish will be ready in 35 minutes.

Stuffed peppers prepared according to this recipe can be considered a dietary dish.