Stuffed peppers are a favorite dish of many, delicious and nutritious. It is not difficult to prepare it, but it can be served both to the everyday table and to the festive one. Bell peppers are stuffed with a variety of fillings made from meat, seafood, mushrooms, vegetables, cheese, rice.
Peppers stuffed with cheese and nuts
This dish belongs to cold appetizers. To prepare it you will need:
- 3-4 bell peppers;
- 250 g of cheese;
- 150 g butter;
- 2 cloves of garlic;
- 8-10 walnut kernels;
- 1 bunch of cilantro or parsley;
- salt.
Wash and dry the bell pepper pods. Then carefully cut the stems and remove the seeds. Pre-hold the butter in the freezer, then grate with the cheese. Peel the cloves of garlic and pass through a press. Pound the walnut kernels in a mortar. Wash cilantro or parsley greens, dry and chop finely. Combine all prepared ingredients: cheese, butter, garlic, walnuts and herbs. Mix thoroughly and salt.
Fill the bell peppers with the prepared filling. Cover the holes through which they were stuffed with halves of walnut kernels. Place the stuffed peppers on a plate and refrigerate for half an hour. Cut the stuffed peppers into slices about 4-5 centimeters thick before serving.
Peppers stuffed with meat
To cook peppers stuffed with meat, you need to take the following products:
- 200 g minced meat;
- 8-10 bell peppers;
- 200 g of rice;
- 200 g of carrots;
- ground pepper;
- salt.
Sort the rice, rinse and boil in salted water. Carrots, wash, peel and grate. Then, combine the rice with the minced meat and grated carrots. Season with salt and pepper.
Wash the peppers, carefully cut off the top and remove the seeds. Rinse again and fill with cooked minced meat. Place the stuffed peppers in a saucepan and cover with cold water so that it covers the peppers almost to the top. Salt. Place the saucepan on a low heat and simmer the stuffed peppers for about 40 minutes.
Vegetarian stuffed peppers
To prepare stuffed peppers according to this recipe, you will need:
- 2 bell peppers;
- 2 eggplants;
- 1 zucchini;
- 1 onion;
- 1 tomato;
- 1 clove of garlic;
- 150 g of mushrooms;
- 2 tbsp. l rice;
- 60 ml of vegetable oil;
- 2 tsp dried mint;
- 1 tsp. dried basil;
- black and red ground pepper;
- salt.
Peel and finely chop the eggplants, zucchini and onions. Wash the mushrooms or wipe thoroughly with a napkin and cut into thin slices. Pass the peeled garlic clove through a press. Cut the washed and dried tomato into small cubes.
Heat vegetable oil in a deep skillet and stir-fry the chopped eggplants and onions until tender. Then add mushrooms, tomatoes, garlic, mint, basil, season with salt and pepper mixture. Mix everything well and simmer for 5 minutes. Then add the zucchini and the rice cooked in salted water. Simmer for another 5 minutes.
Wash the bell pepper pods, dry and cut in half. Remove seeds and stalks. Then scald the peppers with boiling water and immediately immerse them in cold water.
Place the bell pepper halves on a baking sheet or in a fireproof dish and stuff each with the prepared filling. Place in an oven preheated to 180 ° C and bake for 15 minutes.
