Stuffed peppers in the oven: step-by-step recipe with meat and rice, photo

Whatever the ripe meaty pepper is stuffed with, the resulting dish is very tasty, juicy and appetizing. It goes especially well with minced meat. Such a treat will be a worthy guest even on the holiday table. And preparing stuffed peppers with meat and rice is as simple as possible.

This version of the recipe can be called basic. It includes the following products: 6 sweet peppers of any color, 230 g of minced meat, onion, 70 g of round rice, 2 large spoons of tomato paste, salt, 320 g of low-fat sour cream, granulated garlic.

The rice is thoroughly washed with water, combined with minced meat and finely diced onion. The filling is salted to taste and sprinkled with dry garlic.
The tops are cut off from the peppers. You also need to remove the core.
Place a teaspoon of filling inside the vegetables.
There should be some space left on top, as the cereal will boil during the cooking process.
In a saucepan, tomato paste and sour cream are well heated. The mass is salted.
Peppers are placed in the sauce. If there is not much of it, you can add water so that the vegetables are completely immersed in the liquid.

No side dish is required for this dish.

This recipe uses chicken fillet for the filling. In addition to meat (850 g), the following will be used: 130 g of any hard cheese, an onion, a fleshy ripe tomato, 6 bell peppers, 2 large spoons of sour cream, salt, a pinch of Italian herbs.

The tomatoes are peeled and cut into small cubes along with the onion. The fillet is also chopped in the same way.
Sour cream, salt and seasonings are added to the ingredients. After thorough mixing, the filling is ready.
The peppers are washed, cut into two halves and seeds removed. The tails should be left untouched.
The vegetables are filled with filling and placed on a baking sheet lined with oiled foil.
Prepare for half an hour in a hot oven.
Approximately 5 minutes before cooking, sprinkle cheese on top of the pepper filling.
As soon as it melts, the dish can be served.

How to cook in a slow cooker

The dish under discussion can be prepared especially quickly and easily using a miracle pan. For it you need: 8 multi-colored bell peppers, 120 g of round rice, white onion, large carrot, large spoon of tomato paste without additives, salt, 520 g of any minced meat.

More materials: stuffed peppers in a slow cooker

Onions and carrots are sauteed in any fat in the “Baking” program.
The cereal is boiled until half cooked and mixed with minced meat.
The frying and rice-meat mixture are combined. The filling is salted.
The resulting mass is placed inside the peppers without the “cap” and seeds.
Vegetables are placed in the bowl of the device.
The dish is prepared for 45 minutes in the “Stew” program.
Then the process continues for another 15-20 minutes in the “Frying” mode.

Ready-made peppers are served with homemade ketchup.

Peppers stuffed with chicken and rice

You can deliciously feed the whole family with this treat, whether for lunch, dinner or breakfast. There is no need for a side dish for the peppers. From the products you need to prepare: 2 kg of pepper, 5 onions and the same amount of tomatoes, 2 carrots, salt, 2.5 liters of water, 1.3 kg of chicken meat, 220 g of steamed white rice, a couple of cloves of garlic.

Chicken meat along with garlic is ground into minced meat.
Onions and carrots are chopped and fried until golden.
The cereal is washed well.
The tomatoes are peeled and pureed using a blender.
The tomato mixture goes into the frying pan with the vegetables. It is salted and flavored with any spices to taste.
The contents of the frying pan should be left on medium heat for 12-15 minutes so that the components are slightly reduced.
The washed rice is mixed with the meat and salted to taste.
This mixture is used to stuff peppers without a “cap” and a seed box.
Vegetables are placed in a pan, filled with the contents of the pan and water. They must be completely immersed in liquid.
Under the lid, the treat simmers for at least 50 minutes.

How to cook peppers stuffed with meat and rice in sauce according to the classic recipe?

First you need to gather the ingredients:

Basically, you use mixed minced pork and beef, but you can make only beef, for example, if you don’t eat pork.

Minced meat - 500 gr.
Bell peppers of different colors - about 8 pcs.
Rice, steamed or any kind - 4 tablespoons, dry.

We take different colors - red, yellow, orange, green! After all, this way the dish will look elegant, and, by the way, it has been proven that if a dish contains different shades of color, this increases appetite, and, consequently, good digestibility of food.

Peppers can be stuffed with meat and rice, not Bulgarian, but Russian, for example, but then you need to take into account that since they are smaller in size, you will need about 10–12 of them. In any case, it is better to buy with a reserve so that the filling does not remain.

Additional ingredients for filling:

1 large onion;
1 carrot;
3 thick cloves of garlic;
2 medium tomatoes;
greens to taste: parsley and dill, the rest as you like, you can add cilantro, basil, etc.;
1 tablespoon hot ketchup or tomato paste.

Don't forget about vegetable oil for frying, salt, pepper and other spices.

What you need for the sauce:

250 gr. sour cream 15% fat,
3 tablespoons of hot ketchup (or tomato paste);
water 1.5 cups.

In sour cream sauce

Peppers prepared according to this recipe can be stored in the freezer for a long time. Fillings are frozen. There is no need to extinguish them immediately. From the products taken: 8 peeled peppers, half a kilo of minced meat, tomato, onion and carrot, a pinch of sugar, 4 large spoons of tomato paste, salt, 3 large spoons of white round rice, 4-5 garlic cloves, a bunch of herbs, 1 tbsp. thick fat sour cream, 2 tbsp. water, aromatic herbs.

Peppers, cleared of seeds and stalks, are washed well, dried, then lightly fried in any heated fat on all sides and left to cool.
Carrots, garlic and onions are chopped using a fine grater and fried in non-aromatic oil until soft.
The rice is cooked until half cooked, after which it is combined with minced meat.
Frying vegetables are added to the filling, the mass is salted and generously sprinkled with aromatic herbs.
All that remains is to scald the tomatoes with boiling water, remove the skins, grate them on a large-mesh grater and add them to the rest of the ingredients.
The resulting mass is stuffed with prepared peppers, which are placed in a cauldron tightly next to each other.
The sauce for the treat is prepared from water, sour cream and tomato paste. The mixture is poured over the filled vegetables so that they are almost completely covered with liquid.
The dish will simmer for 40 minutes with the lid closed.
About 5 minutes before the peppers are ready, sprinkle with finely chopped herbs.

The dish is served along with the sauce in which it was stewed.

With mushrooms

Mushrooms will make the filling for stuffed peppers even more satisfying. It is best to take fresh champignons (320 g), and, in addition: 130 g each of fresh cabbage and carrots, 2 medium onions, 80 g white rice, 10 small sweet peppers, 2 ripe tomatoes, 3 large spoons of sour cream, a couple of bay leaves , salt, a large spoon of wheat flour, 1 tbsp. tomato juice. How to cook stuffed peppers with mushrooms is described below.

Rice is boiled in salted water for 8-10 minutes, after which it is combined with minced meat.
Skinless tomatoes are cut into miniature cubes, cabbage is finely chopped, carrots are grated, onions are chopped into cubes.
Onions with thin slices of mushrooms are fried in one frying pan, and the remaining vegetables are simmered under a lid in another. Both masses need to be salted.
In a large bowl, mix two types of frying, rice and minced meat.
The resulting filling is used to stuff the peppers.
The preparations are placed in a pan, filled with salted water and tomato juice and simmered under the lid for 25 minutes.
All that remains is to mix the flour with sour cream and add water to 1 cup.
The mixture is poured into the pan. Lavrushka goes there too. Cooking for another 15 minutes.

Pepper with beef and rice in Turkish

This version of stuffed peppers is best suited for a holiday table. The dish is prepared from: 9 sweet peppers, 170 g minced beef, onion, salt, 1 tbsp. round rice, 1 tomato, mixture of peppers, 1.5 tbsp. salchi and the same amount of tomato paste, 3 tbsp. olive oil.

The onion is chopped and fried in fat until golden.
Add washed rice, minced meat, 1 tbsp to the mixture. salchi, grated tomato, add 100 ml of water.
The mass is salted, peppered and simmered for a couple of minutes.
The filling is placed in the prepared peppers.
For the sauce, mix the remaining salcha, butter, and tomato paste. Also pour 2 tbsp into it. oxen, salt is added.
The peppers are placed in a pan, poured with sauce and simmered under the lid for 45 minutes.

Bell peppers stuffed with meat and rice in tomato-sour cream sauce

This rich and juicy dish is very easy to prepare. You can please your loved ones with it for lunch or dinner. It is also great for the holiday table.

Ingredients:

10 pcs sweet pepper;
700 g minced meat;
200 g rice cereal;
2 carrots;
2 onions;
3 cloves of garlic;
3 tbsp sour cream;
3 tsp tomato paste;
Pepper and salt;
Greenery.

Step-by-step cooking recipe

Place the rice cereal in a saucepan, add water and cook for about 10 minutes after boiling. Then turn off the heat and let it sit for another five minutes. Then rinse with cold water.

Chop onions and carrots. In a frying pan, cook the onion until translucent, then add the carrots and fry for a few minutes. Add chopped garlic, stir and leave to cool.

In the meantime, let's prepare the peppers. We press on the stalk and press it inward. Then, using a circular motion, remove the tail and take out the seeds. The hole is small, so the filling will not fall out of the fruit.

In a separate bowl, add rice, fried onions and carrots, salt and pepper and optional herbs if you want to add summer notes to the dish. Add minced meat and mix everything well. Stuff the peppers with a teaspoon and place them vertically in a deep pan.

To prepare the sauce, place sour cream, tomato paste, pepper and salt to taste in a separate container. Mix everything well, add about 200 ml of boiled water and stir thoroughly again.

Pour the prepared gravy over the peppers, add water so that the fruits are almost covered with liquid.

Cover the pan with a lid and simmer the peppers until fully cooked. Bon appetit!

Peppers stuffed with meat and rice - step-by-step cooking recipe with photos and videos

I usually cook peppers stuffed with meat and rice according to this recipe in a saucepan or in a slow cooker. With tomato and sour cream sauce it’s simply delicious. Peppers stuffed with meat and rice are also prepared in the oven. Every fall, as soon as the peppers begin to ripen, I prepare this favorite dish in our family. I save peppers for the winter like this: I cut off the cap, clean out the seeds and make a pyramid of several pieces. These pyramids of prepared peppers are stored in the freezer all winter.

In this article:

I use any minced meat to stuff peppers. Now it's a complex one made from half beef and half pork. But with this minced meat, the peppers are quite high in calories. If you are watching your health and figure, choose other meats or vegetables. The lowest calorie meat is minced chicken breasts.

Peppers stuffed with meat and rice in a saucepan - how long to cook peppers in a saucepan

In any recipe, not only the ingredients and their quantities are important, but also each stage of preparation. It is from such small moments that the taste of the dish depends. Therefore, I will now tell you about one very simple recipe. But thanks to the following cooking technology, the pepper turns out surprisingly tasty!

Ingredients:

Bell pepper – 7 pcs. (large);
Minced meat – 600g;
Rice – 1 tbsp.;
Onion – 2 pcs.;
Carrots – 1 pc.;
Tomato paste – 3 tbsp;
Vegetable oil;
Greenery;

Seasonings:

Salt;
Pepper (peas and ground);
Bay leaf, etc. to your taste.

Preparation.

Cut off the stems of clean and dried peppers and remove the seeds.

Three carrots on a grater. It is not necessary to get small straws; you can get larger ones (to your taste).

Cut the onion into medium-sized pieces.

Pour 2-3 tbsp into the pan. vegetable oil. Heat it and add vegetables: onions and carrots. Fry them until the onions become translucent and the carrots absorb the oil.

Boil the rice until half cooked. Drain the water. And wash the rice under running water.

Combine minced meat, fried vegetables, rice and seasonings (salt, ground pepper). Mix the filling.

Pour a little oil into a saucepan, cauldron or saucepan. Add peppercorns and bay leaf.

We fill the pieces and put them in a saucepan.

Add water to lightly cover the pepper.

When the water boils, add tomato paste.

Cover the saucepan with a lid. Reduce the heat under it and simmer for 30-40 minutes until the filling is completely cooked. We can find out if the filling is ready by tasting it!

You can replace tomato paste with ketchup or homemade tomato juice with pulp. If you wish, you can add your favorite seasonings, pieces of tomatoes, sweet peppers to the sauce, or, if there is any filling left, you can add that too (only from the very beginning).

Peppers stuffed with meat and rice in a saucepan - how long to cook peppers in a saucepan

Peppers stuffed with meat and rice - step-by-step recipe with photos

So today I am making the filling from mixed minced meat and round, steamed rice. Tomato and sour cream sauce as a sauce for peppers.

What you will need:

How to cook:

I immediately wash the rice and pour boiling water over it, close it and let it steam. I prepare the peppers by cutting off the top and scraping out the seeds.
I chop the onions and carrots very finely. I pour a little oil into the frying pan and fry until the onion begins to turn yellow. Next, I pour in the carrots and sauté them with the onions for another two minutes. At the end I add garlic pressed through a press. Remove from heat and let it cool a little.
Now I add steamed rice and half (!) of fried onions and carrots to the minced meat. Don't forget salt and pepper!
Finally, I proceed directly to stuffing the peppers. I place a teaspoon of minced meat into each pepper preparation, not too tightly, but without any voids. I pour the rest of the roast into a wide saucepan and place the peppers there, spout down. I fill the pan tightly so that the peppers do not fall.
I'm preparing tomato and sour cream filling. I mix tomato paste, sour cream and a large mug of water in a bowl. Here you need to add salt and all the spices you like. Mix well and pour into a saucepan with pepper. Now I add enough water so that the peppers are not completely covered with the sauce.
I put the pan on the fire and bring it to a boil. Next, I turn down the heat and simmer for 35 minutes. If you have large peppercorns, simmer longer.

The goodies are ready. We usually eat peppers without any side dish. After all, it contains both rice and a vegetable - bell pepper. Call everyone to the table!

And another recipe that I really liked. Watch the video from the Zara o kulinarii channel

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

Ingredients:

8 bell peppers
500 g minced meat
0.2 cups rice (ideal if you have steamed)
2 onions
2-4 cloves of garlic (large)
2 medium carrots
3 tablespoons tomato paste
the same amount of sour cream (fat content is not important)
3 tablespoons vegetable oil
a teaspoon of salt (no peas)
a little black pepper
0.5 glasses of water

Minced meat (that is, filling) can be prepared in excess. Moreover, peppers vary in size. It’s okay if it doesn’t all fit into the peppers. The next day, you can break an egg into this minced meat and fry the cutlets, breading them in flour, or cook the meatballs by pouring tomato sauce over them.

Preparation:

Boil the rice until just a little bit remains until done. That is, it should turn out “al dente”

Finely chop the onion

Also finely chop the garlic

Interesting: Potato casserole with minced meat in the oven - 5 recipes

Fry the onion and garlic until transparent (5-8 minutes), add coarsely grated carrots, simmer for another 15 minutes, stirring frequently. The carrots should be soft at the end.

Mix vegetable dressing and rice

Now add the minced meat here. Salt and pepper it thoroughly

This is what should happen. It has been experimentally observed: the more meat there is in such a filling, the tastier the peppers will be.

We cut off the “lid” from each pepper (but do not throw it away). Carefully, so as not to damage the walls, remove the seeds and partitions. This can be done by hand. By the way, if the wall of the pepper does turn out to be damaged, there is no need to throw away such a vegetable - the minced meat will not leak out when baked, it is quite thick

We stuff each vegetable: you can do it “under the knife”, or you can do it with a “heap”. If desired, you can cover the peppers with their “lids”. To prevent them from getting lost during baking, it is better to secure them with toothpicks

Place all the peppers in a heat-resistant form. You don’t have to be tricky and force the vegetables to “stand.” We lay them comfortably on their sides

Fill with water mixed with tomato paste and sour cream (the filling should be lightly salted)

Bake at 200 degrees for about 40 minutes

Serve hot. If there is still sour cream left, you can pour it over the peppers.

In fact, there is no need for a side dish for such a dish. This pepper combines everything at once - grains, meat, and vegetables.

How to cook delicious stuffed peppers with meat and rice

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

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

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

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

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

Peel the onion, wash the juice with running water, and chop with a knife.
Cut the peel off the carrots, wash and grate.
Wash the tomatoes and make cross-shaped cuts on the skin.
Pour enough water into a saucepan and place it on the stove.
Turn on the heat and bring to a boil.
As soon as it boils, put the tomatoes in there for one minute.
During this time, prepare a bowl of cold water or ice.
Move the fruits there for the same amount of time.
Once they have cooled, take them out and peel them.
Next, cut the tomatoes into small cubes.
Rinse the peppers and carefully cut out the cores with a sharp knife.
Rinse the rice until the water is clear, pour into a saucepan and pour in enough water.
Place on the stove, turn on the heat and cook for fifteen minutes from the moment it boils.
Peel the garlic, remove the dry end from each clove.
Pass each clove through a crush or chop with a knife.
Rinse the greens and finely chop with a sharp knife.
Mix the prepared rice with minced meat, beat if desired.
Pour oil into a frying pan, heat it and add onions.
Simmer it, stirring, until soft, then add carrots.
Cook for another ten minutes, then transfer to the minced meat without oil (root vegetables only).
Again, mix the whole mass until smooth, adding tomatoes, garlic, herbs and your favorite spices to taste.
Add flour to the remaining oil in the pan and, stirring, cook for two minutes.
After this, add tomato paste, bay leaves, vinegar, two glasses of water and salt to taste.
Stirring, bring the sauce to a boil.
Fill the sweet peppers with the resulting meat mixture, place the peppers in a saucepan or saucepan, and pour the sauce on top.
Place on the fire and cook for half an hour, then remove from the heat and leave for another ten minutes.

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

Stuffed peppers in the oven in halves

Wow, what a beauty! Just the sight of it is already making my mouth water! And when you try it, you will simply melt with pleasure. A stunning hot appetizer in the form of bell pepper boats baked with cheese in the oven. While there are fresh vegetables, you should definitely take full advantage of this moment and satisfy your taste and aesthetic needs.

To prepare we will need:

Bell pepper – 4 pcs.
Minced meat (chicken) – 500-600 g.
Onion – 1 pc.
Carrots – 1 pc.
Mayonnaise – 3 tsp.
Garlic – 1 clove
Tomato paste – 2 tbsp. l.
Salt, black pepper - to taste
Seasoning for chicken - to taste
Sugar – 1/2 tsp.
Rice – 1/2 cup
Cheese – 100 g.
Tomato and parsley - for decoration
Vegetable oil - for frying

1. Wash the bell pepper, cut it in half lengthwise, remove the insides, leaving the tails. Put it in the form.

It is better to choose large, fleshy fruits with thick walls.

2. Peel the carrots and onions, finely chop them into strips and fry in a frying pan in vegetable oil.

3. Mix mayonnaise with chopped garlic. Add it 1 tsp. into each pepper boat and spread across the bottom.

4. Next, put the fried vegetables there (about a tablespoon).

5. Add the remaining frying to the minced chicken (any other can be used). Salt, pepper, season to taste. Add pre-cooked rice.

Mix thoroughly until smooth.

It is better to use rice that is not cooked until fully cooked (8-10 minutes after boiling under a closed lid). And so that it does not stick to the bottom, it should be stirred just before the boil begins.

6. We fill the “boats” with the resulting mass, beautifully leveling the surface.

7. Dissolve tomato paste in a glass of water, mix it with sugar and a pinch of salt. Pour the resulting mixture into the bottom of the mold.

8. Cover with a lid or foil. Place in the oven for 40 minutes. Bake at 170 degrees.

9. Remove and sprinkle grated cheese on top of each pepper.

If desired, you can add a slice of tomato and sprinkle with chopped parsley.

10. Place in the oven again, already open, for 10-15 minutes so that the cheese melts and browns a little.

Watch a step-by-step video of cooking peppers in the oven:

Bon appetit!

Peppers with meat and rice in sauce

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

INGREDIENTS	QUANTITY
mushrooms	100 g
onion	2 heads
bell pepper	10 pieces.
salt	5 g
chopped meat	½ kg
rice	30 g
black pepper	2 pinches
bread	0.1 kg
sour cream	160 ml
carrot	1 PC.
vegetable oil	20 ml

How long is it - 1 hour.

What is the calorie content - 126 calories.

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

Stuffed peppers in the oven with rice and minced meat

In order to cook stuffed peppers in the oven with rice and minced meat, you need to prepare the following products:

pepper (10 pcs.);
1 kg minced meat;
0.1 kg rice;
table salt, ground pepper (to taste);
spices (optional).

Manufacturing steps:

First you need to rinse the rice, then boil it in brackish water until partially cooked.

Next, the cereal should be cooled, thoroughly mixed with minced meat, spices (optional), pepper and salt.

Then thoroughly wash and core the peppers.

It is recommended to rinse the peeled fruits again and then dry them.

Each pepper must be completely stuffed with prepared minced meat and placed in a baking container, previously greased with vegetable oil.

Place the baking sheet with the preparation in the preheated oven.

Cook for 1 hour at 200 degrees.

Tip: It is recommended to serve stuffed peppers hot.

Dinner in creamy garlic sauce

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

INGREDIENTS	QUANTITY
garlic	3 pieces
ground meat	550 g
black pepper	5 g
onion	2 heads
Bulgarian pepper	8 pcs.
dill	15 g
salt	5 g
rice	0.1 kg
cream	500 ml
vegetable oil	20 ml

How long is it - 1 hour and 20 minutes.

What is the calorie content - 146 calories.

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

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

"Forest" recipe

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

INGREDIENTS	QUANTITY
mushrooms	150 g
cheese	150 g
vegetable oil	15 ml
garlic	2 slices
ground meat	0.5 kg
parsley	60 g
tomatoes in their own juice	0.4 kg
salt	2 pinches
rice	1 ½ tbsp
Bell pepper	4 things.
sour cream	40 ml
bouillon	0.2 l
shallot	1 PC.
black pepper	3 pinches

What time is it – 2 hours.

What is the calorie content - 157 calories.

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

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

Recipes

Today, finding a recipe for stuffed peppers in the oven is not difficult, because there are a variety of options with step-by-step instructions, photos and video tutorials for each stage. The easiest way to start cooking is the classic versions - with vegetables, minced meat and rice, mushrooms. Then you can move on to more complex recipes - with cheese, meat, poultry.

With vegetables

A healthy dietary dish is peppers stuffed with vegetables in the oven. It is even suitable for vegetarian cuisine, because the recipe involves the use of only plant ingredients. The dish is low in calories and looks appetizing in the photo and on the table. It is recommended to serve it slightly cooled so as not to burn yourself with the juicy filling.

Ingredients:

10 sweet peppers;
fresh white cabbage – 0.7 kg;
carrots – 3 pcs.;
2 onions;
parsley root – 1 pc.;
vegetable oil – 75 ml.

Cooking method:

Wash the paprika, cut off the caps, remove the seeds, place in boiling water for 4 minutes, cool.
Chop the cabbage with onions, grate the carrots with parsley root.
Fry onions, carrots in oil, add parsley, cabbage, simmer until tender with salt and pepper.
Stuff the fruits, close the lids, place on a greased baking sheet, sprinkle with oil.
Bake in the oven at 190 degrees for 35 minutes.

With minced meat

For the next dish you will need to learn how to cook minced meat correctly. This is easy to do if you mix pork and beef in equal proportions, mix with onion, raw egg and bread crumbs if desired. For a richer meat taste, you can use pure minced meat only with added spices and herbs. The dish looks good if you take multi-colored fruits for it.

Ingredients:

bell pepper – 6 pcs.;
sour cream - half a glass;
cheese – 125 g;
minced meat – 0.6 kg;
champignons – 100 g;
bulb;
garlic – 2 cloves;
parsley - a bunch;
tomatoes - 2 pieces;
tomato paste – 35 ml;
sugar – 2 g.

Cooking method:

Peel the paprika from the top, seeds, and cut into halves.
Cut the mushrooms into cubes and the onion into rings.
Fry the minced meat in oil in parts, mash with a fork. Fry the onion in the same oil for 2 minutes, add the mushrooms, cook for another 4 minutes.
Grate the tomato, simmer until it thickens, mix with tomato paste, cook for 2 minutes, season with salt, pepper, and sugar.
Mix the minced meat with mushrooms, onions, chopped herbs, tomato sauce, and crushed garlic.
Stuff the peppers, place on a baking sheet, brush each with sour cream.
Bake in the oven at 180 degrees for 23 minutes, sprinkle with grated cheese, wait until it melts (another 7 minutes).

With meat

You can stuff the fruits with any meat, but a more dietary option would be chicken or turkey: they highlight the juiciness and softness of the dish well, and are combined with colorful vegetables and the creamy taste of cheese. Garlic and green onions add piquancy to the dish.

Ingredients:

bell pepper – 2 pcs.;
chicken breast – 1 pc.;
bulb;
carrots – 1 pc.;
garlic – 2 cloves;
tomatoes – 1 pc.;
feta cheese – 75 g;
green onions - 3 feathers.

Cooking method:

Cut the carrots into cubes, chop the onion, fry in oil until transparent over medium heat, add salt.
Cut the chicken into cubes, chop the garlic, add to the onion and carrot frying, and pepper. Bring to readiness.
Cut the peppers in half lengthwise, remove seeds, lay out feta cubes, fill with meat filling, and place tomato slices on top.
Place on a baking sheet lined with oiled paper and bake in the oven for about 40 minutes at 175 degrees.
Serve with chopped green onions.

With meat and rice

Peppers stuffed with meat and rice in the oven turn out to be very tasty and satisfying, because the cereal gives it an increased calorie content. This option is good to serve on a holiday table so that guests are satisfied with even one serving. The combination of vegetables and meat results in a dish that serves as both a side dish and a main dish. It can be served in broth with sour cream to highlight the taste of the ingredients.

Ingredients:

sweet pepper – 16 pcs.;
chicken fillet – 0.4 kg;
round rice – 140 g;
tomato juice – 4 glasses;
onions – 4 pieces;
carrots – 3 pcs.;
garlic – 6 cloves;
white bread – 90 g;
vegetable oil – 100 ml;
milk – 50 ml;
mixture of cumin and coriander – 2 g;
sugar - a pinch.

Cooking method:

Cut the meat into pieces, boil the rice until half cooked - 6 minutes in salted boiling water, cool.
Chop half the onion and garlic, grate 2 carrots, fry with the meat in oil until golden brown.
Pour rice into the pan, cook for 6 minutes, season with spices, sugar, and cool.
Cut the caps off the paprika and remove the seeds.
Make a sauce from the remaining vegetables and tomato juice - simmer the crushed ingredients for a third of an hour.
Stuff the peppers with minced meat, place vertically on the bottom of the baking dish, cover with lids, cover with foil, bake in the oven at 200 degrees for 17 minutes. Pour in the gravy and simmer for another 2/3 hours.

With cheese

Stuffed peppers baked in the oven with cheese have a fragrant, creamy taste. By combining the melted cheese crust with herbs and minced meat, you get an incredibly appetizing dish that makes you want to try it as quickly as possible. The sauce with sour cream enhances the taste and spectacular appearance, which gives the vegetables softness, tenderness, and the necessary juiciness.

Ingredients:

sweet pepper – 6 pcs.;
minced meat - half a kilo;
rice - a third of a glass;
dill, parsley, basil - a bunch;
tomatoes - 2 pieces;
hard cheese – 100 g;
garlic – clove;
sour cream – 2/3 cup.

Cooking method:

Mix the minced meat with chopped garlic, boil the rice until tender in a liter of water, cool.
Chop the tomatoes, peel the paprika from the partitions, cut in half, chop the greens.
Make a filling of rice, minced meat, tomatoes, herbs, season with salt and spices.
Grease the paprika outside and inside with oil, fill with filling, place sour cream on top, sprinkle with grated cheese.
Bake in the oven at 200 degrees for about 35 minutes until golden brown.

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With rice

A vegetarian dish is stuffed peppers with rice, which saturates the body just as well as the version with meat filling. In addition to cereals, the filling includes colorful vegetables, which preserve the juiciness of the dish, giving it a spectacular appearance and a unique aroma. To make the appetizer also piquant and spicy, it is prepared using allspice peas and bay leaves.

Ingredients:

bell pepper – 1 kg;
eggplant – 2 pcs.;
onions – 2 pcs.;
1 carrot;
tomato – 2 pcs.;
rice - a glass;
tomato sauce - glass;
sour cream - a glass.

Cooking method:

Boil the rice until half cooked, remove the cap and seeds from the paprika.
Grate the carrots, chop the onion, cut the eggplants into cubes. If the eggplants are old, remove the skin.
Pour boiling water over the tomatoes, after a minute remove the peels and cut into cubes.
Fry the onion in oil until golden brown, add the carrots and simmer until soft. Fry the eggplants and tomatoes in the same oil until the juice evaporates.
Mix vegetables with rice, fill peppers, place on the bottom of a baking dish.
Pour in tomato sauce with sour cream, season with spices.
Bake at 200 degrees for 55 minutes.

With Chiken

Experienced and novice cooks will benefit from tips on how to cook peppers stuffed with chicken breast in the oven. To do this, remember that dryish meat can be shaded with juicy tomatoes, sour cream and cheese, and fresh dill and a mixture of Italian herbs will help improve the taste and give it exquisite harmony. The result is an original dish, ideal for a festive feast.

Ingredients:

bell pepper – 3 pcs.;
tomato – 2 pcs.;
chicken fillet – 200 g;
hard cheese – 100 g;
sour cream – 40 ml;
green onions - a bunch;
fresh dill - a bunch;
Italian herbs – 5 g.

Cooking method:

Cut the meat into pieces, marinate in herbs and spices for half an hour.
Pour boiling water over the tomatoes, peel them, cut them into cubes, chop the onion and dill, mix with meat, sour cream, and tomato pulp.
Grease the pan with oil, place the peppers stuffed with minced meat, bake for half an hour at 180 degrees.
Sprinkle with grated cheese and cook for another 10 minutes.

With vegetables and rice

The dish turns out to be satisfying, but retains its low calorie content due to the absence of meat. It is especially tasty to cook it in tomato sauce, which will emphasize the aroma and softness of all the components collected in it. Short-grain rice is ideal for the appetizer, as it will give it softness.

Ingredients:

paprika – 10 pcs.;
cabbage - half a head of cabbage;
carrots – 2 pcs.;
rice - a glass;
tomato juice - glass.

Cooking method:

Cook the rice until done. Shred the cabbage and simmer in corn oil until tender. Separately, simmer the grated carrots, mix all the ingredients, and season with spices.
Remove the core from the paprika, stuff with the filling, and place on the bottom of a baking dish.
Pour in tomato juice and bake at 180 degrees for 50 minutes.

With rice and mushrooms

Everyone will enjoy delicious stuffed peppers with rice and mushrooms if you use fresh champignons to prepare it and fry them with garlic. Grated Parmesan will add a special piquancy to the dish, covering the fruits with an appetizing crispy crust. The appetizer will look great on a holiday table, but you can also include it in your everyday diet.

Ingredients:

red paprika – 3 pcs.;
champignons – 200 g;
garlic – 2 cloves;
rice – 100 g;
parmesan – 120 g.

Cooking method:

Boil the rice until half cooked, chop the mushrooms, fry until the moisture evaporates, add crushed garlic at the end.
Mix the filling ingredients and stuff with the prepared paprika.
Bake at 180 degrees for 20 minutes, sprinkled with grated Parmesan.

With feta cheese

An unusual dish for Russian cuisine is a variant of Bulgarian cooking: peppers stuffed with feta cheese and herbs, baked in the oven. Its taste is very attractive, as is its aroma. All guests and household members will certainly enjoy its rich taste, the subtle sourness of feta cheese, shaded by the spicy-sweet aroma of cilantro and mint. It is best to use medium-sized fleshy paprika for cooking, which will retain its juiciness when baked.

Ingredients:

bell pepper – 5 pcs.;
feta cheese – 0.3 kg;
2 onions;
1 tomato;
1 yolk;
cilantro – 5 sprigs;
mint – 7 leaves;
breadcrumbs – 20 g;
butter – 30 g.

Cooking method:

Chop the onions, fry in a mixture of vegetable and butter for a couple of minutes over high heat, simmer for 35 minutes on medium until caramelized, cool.
Blanch the tomato in boiling water, remove the peel, cut into cubes, and chop the greens.
Mash the cheese with a fork, mix with onions, tomatoes, herbs, yolk, and season with spices.
Place paprika boats stuffed with filling on a baking sheet lined with baking paper and sprinkle with breadcrumbs.
Bake in the oven at 190 degrees for half an hour.

Hot main course

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

INGREDIENTS	QUANTITY
flour	15 g
Bell pepper	8 pcs.
meat	650 g
parsley	10 g
tomatoes	0.4 kg
spices	10 g
vegetable oil	0.1 l
Chile	1 pod
carrot	1 PC.
onion	2 heads
rice	70 g
garlic	4 pieces
cherry	6 pcs.

How long is it - 1 hour and 25 minutes.

What is the calorie content - 128 calories.

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

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

Stuffed peppers with meat and rice - classic recipe with photo

This recipe is considered a classic and is prepared in a regular saucepan. Every housewife has cooked pepper with it at least once in her life. The recipe is very simple, but the result is delicious. When preparing this pepper, I used minced rabbit meat, but you can use minced meat from any meat, be it poultry, pork, or beef.

Ingredients for this dish:

minced meat - 0.5 kg;
bell pepper - 10 - 13 pcs.;
rice - 1 tbsp.;
onion - 1 pc.;
carrots - 1 pc.;
vegetable oil - 3-4 tbsp;
tomatoes - 5 pcs. or tomato paste - 3-4 tbsp;
salt, spices, herbs - to taste.

Now let’s start preparing the peppers stuffed with meat:

1. First of all, let's deal with pepper. Wash them well, and then remove the seeds and stalks. For these purposes, it is best to use a sharp knife. Carefully cut the top of the stalk of the pepper and, turning, take out the “lid” along with the seeds by the tail.

2. Now wash the rice. The quantity of this product depends on what you want to get in the end. Some housewives do not add rice to the minced meat at all. However, I believe that with rice the peppers are more tender and tastier.

3. Now let's prepare the frying. To do this, peel and wash the onions and carrots. Then grate the carrots and cut the onion into cubes.

4. Place a frying pan on the fire and pour vegetable oil onto it. As soon as the oil warms up a little, add the onion and fry until golden brown. Next, add the carrots to the onion and let them simmer a little along with the onion until soft.

5. Add tomato paste to the vegetables (I make a special tomato dressing). If you have tomatoes, you can mince them (or grate them) and pour them into the frying pan. Simmer everything together until the excess liquid has partially evaporated.

6. Mix rice and minced meat together. Add salt and spices. If there are greens, then chop them and also put them in the minced meat. Mix everything again.

7. Stuff the peppers. You should stuff the peppers keeping in mind that the rice will increase in size when cooked, so you should leave a little room for the increased volume. Place the stuffed peppers in a suitable sized pan.

8. Pour a glass of water and place our roast on top of the peppers. You can add bay leaf. Cover the saucepan with a lid and put on fire.

9. As soon as the liquid boils, reduce the heat and simmer over low heat until the rice is completely cooked.

10. A tasty and aromatic dish is ready. Bon appetit!

Recipe for cooking “halves” in the oven

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

INGREDIENTS	QUANTITY
onion	1 head
Bell pepper	6 pcs.
minced meat	500 g
rice	120 g
vegetable oil	40 ml
cheese	130 g
greenery	30 g
tomatoes	350 g

How long is it - 1 hour.

What is the calorie content - 131 calories.

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

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

How to cook stuffed peppers

Any cook begins preparing stuffed peppers by preparing all the ingredients. The secret of a delicious dish lies in the filling - meat, rice, vegetables, fruits or even berries - and in a good stew to add juiciness to the appetizer. The dish looks especially beautiful in a photo or in real life if you combine fruits of different colors in it: green, yellow, red and orange vegetables go well together and look festive. Large, thick-walled peppers of oblong or round shape are suitable for cooking.

Small secrets of preparing a delicious dish:

if minced meat is combined with rice, then the cereal is cooked until half cooked, and when using raw rice, the fruits should not be stuffed tightly;
to get an evenly baked dish, you should select fruits of the same size;
do not compact the filling too tightly so that the pulp does not burst;
Ready-made vegetables can be frozen so that you can bake them later without wasting time.

Filling

The final taste of the dish is influenced by the filling. Here are some options for stuffing:

meat with rice;
minced meat with cereal;
vegetables with meat;
vegetables with rice;
cheese with garlic;
feta cheese with herbs.

Interested in learning how to cook stuffed peppers in an unusual way? In other countries it is made with fillings of tomatoes, feta, cheese and eggs. Oriental recipes in the oven can be repeated if you stuff the peppers with mushrooms, garlic, ginger and lime - this dish looks especially impressive in the photo. More common options would be carrots, apples, meat or minced meat with rice and tomatoes. All of these options can be frozen for the winter.

How much time to cook

After purchasing the main ingredients and choosing the filling, all that remains is to find out how long to cook the stuffed peppers. This is not the fastest dish, which takes about 35 minutes to prepare in the oven, but the time increases significantly if you consider the cost of preparing all the components. The approximate duration of the entire time will be over one and a half hours, and if you freeze the fruits, then about 40 minutes in a slow cooker or sleeve.

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Method for preparing stuffed peppers in the sleeve

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

INGREDIENTS	QUANTITY
onion	2 pcs.
Bulgarian pepper	10 pieces.
sour cream	380 ml
meat	0.6 kg
garlic	4 pieces
rice	100 g
nutmeg	2 pinches

How long is it - 1 hour and 20 minutes.

What is the calorie content - 121 calories.

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

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

Peppers stuffed with meat, rice and mushrooms

The pepper filling in this recipe turns out to be very satisfying. The pepper is simply incredibly tasty. You can use any meat in this recipe (it will be more tender with poultry), just like mushrooms.

We will need the following ingredients:

fresh mushrooms - 500 gr.;
minced meat - 0.5 kg;
bell pepper - 10 pcs.;
onion - 2 pcs.;
carrots - 1 pc.;
garlic - 3 cloves;
rice - 1 tbsp.;
tomato paste - 3-4 tbsp;
vegetable oil - 3-4 tbsp;
salt, spices, herbs - to taste.

How to prepare this pepper:

1. Wash and boil the rice until half cooked.

2. Remove the stalk and core with seeds from the pepper.

3. Peel and wash the onions and carrots well. Then chop the onion and grate the carrots.

4. Lightly heat a frying pan over the fire and pour a little vegetable oil into it, add onions and carrots to it and simmer lightly. Just a couple of minutes until the onions and carrots become soft.

5. Clean and wash the mushrooms. Then cut into cubes. Pour them into a preheated frying pan with vegetable oil and lightly fry.

6. Peel the garlic, wash it and chop it through a garlic press.

7. Now mix everything together: minced meat, garlic, mushrooms, rice, onions and carrots, herbs. Season with pepper and salt on top, and then mix everything thoroughly again. I forgot to add greenery in the photo.