Stuffed peppers are a favorite dish of many. Everyone will find a recipe for stuffed peppers that suits them, because there are boiled or baked peppers, peppers in broth or tomato sauce, as well as meat fillings and vegetable fillings for peppers, suitable for a vegan diet.
Basic cooking methods
- Stuffed peppers in a saucepan. The most popular way to make peppers is to boil them in a saucepan. Vegetables and spices can be added to the water to make the dish even more flavorful, and the peppers can be served directly in the broth.
- Stuffed peppers in the oven. In this case, the peppers are cut lengthwise into 2 halves, sprinkled with cheese and baked.
- Stuffed peppers in a slow cooker. A big plus of this cooking method is that you can put frozen peppers in the multicooker directly from the freezer, and they will cook quickly enough.
- Frozen stuffed peppers. Raw peppers can be frozen for future use, so that later you do not waste time cooking them. Before cooking, it is advisable to leave frozen peppers in the refrigerator for several hours so that they defrost, but do not lose their juiciness and structure.
Pepper stuffed with rice
:
- Bulgarian pepper - 4 pcs.
- Long grain rice - 100 gr.
- Frozen green peas - 100 gr.
- Hard cheese - 100 gr.
- Onions - 1 medium onion
- Oil for frying onions
- Salt, black pepper, spices, herbs - to taste
- Rinse the bell peppers thoroughly, cut them into 2 halves, and remove the seeds.
- Boil rice in salted water until tender.
- Fry the onion in a little olive oil until golden brown.
- Add frozen green peas, simmer over medium heat for 4-5 minutes.
- Add boiled rice to vegetables, season to taste, salt and stir. Cook for 2-3 minutes.
- Put the finished filling in the prepared pepper halves, sprinkle with cheese. Bake in the oven for about 30 minutes.
Pepper stuffed with meat
One of the most popular dish options is stuffed peppers with minced meat. To prepare them you will need:
- Bulgarian pepper - 4 pcs.
- Minced beef + pork - 300 gr.
- Bulb onions - 1 pc.
- Tomato - 1 pc.
- Garlic - 2 pcs.
- Hard cheese - 50 gr.
- Salt, black pepper, spices, herbs - to taste
- Rinse the bell peppers thoroughly, cut them into 2 halves, and remove the seeds.
- Remove the peel from the tomato and rub it through a sieve or grater into the puree. Pass the garlic through a press.
- Chop the onions finely and fry them over medium heat until golden brown. Add garlic and cook for a few more minutes.
- Pour tomato puree to the vegetables, salt, season and simmer for 10 minutes over low heat.
- In a new frying pan, fry the minced meat until tender, constantly breaking the meat lumps with a spatula to get a homogeneous mass.
- Pour tomato sauce over the minced meat, stir and simmer for 10 minutes under the lid, stirring occasionally. Bring to taste with spices and salt.
- Put the finished filling in the pepper halves, sprinkle with cheese and bake in the oven for about half an hour.
Pepper stuffed with meat and rice (classic recipe)
:
- Bulgarian pepper - 6 pcs.
- Homemade minced meat - 350 gr.
- Rice - 50 gr.
- Bulb onions - 2 pcs.
- Carrots - 0.5 pcs.
- Tomato paste - 1 tablespoon
- Sour cream - 1 tablespoon
- Water - 1 glass
- Salt, herbs, spices - to taste.
- Boil the rice until half cooked (about 10 minutes).
- Cut the onion into small cubes, fry in vegetable oil until golden brown. Grate the carrots finely, add them to the onions and fry for 5-10 minutes.
- Add rice, vegetables, salt and spices to the minced meat, mix thoroughly.
- Rinse and core the peppers. Stuff the filling to the brim.
- Prepare the sauce: mix tomato paste, sour cream, water. Salt.
- Arrange all the peppers in a saucepan vertically and tightly together. Pour in the sauce - it should cover a little more than half the height of the peppers (add a little more water if necessary).
- Simmer the peppers, covered, for about 40 minutes.
Pepper stuffed with vegetables
:
- Bulgarian pepper - 4 pcs.
- Cabbage - 250 g.
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Tomato paste - 1 tablespoon
- Sour cream - 1 tablespoon
- Sugar - 0.5 tsp
- Salt, herbs, spices - to taste.
- Chop the cabbage finely, add salt and sugar and knead well with your hands.
- Fry finely chopped onions and grated carrots until golden brown.
- Add cabbage, sour cream, tomato paste, salt and pepper to taste. Simmer over medium heat for 10 minutes.
- Stuff the peppers with the filling, arrange them tightly in a saucepan and cover 2/3 with water. Cook with the lid closed for about 40 minutes.
