How to cook stuffed peppers: the best Recipes

Basic ways of cooking

  • Stuffed peppers in a pan. The most popular option of cooking peppers is cooking in a pan. Vegetables and spices can be added to the water so that the dish is 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 multicooker. The big plus of this method of cooking – in the multivooka you can put frozen peppers straight from the freezer, and they will prepare quickly enough.
  • Frozen stuffed pepper. Raw peppers can be frozen, so as not to spend time preparing them afterwards. Before cooking, it is advisable to leave frozen peppers in the cold room for a few hours so that they are unfrozen, but do not lose their juiciness and structure.

Pepper stuffed with rice

Ingredients:

  • Bulgarian pepper โ€” 4 pcs.
  • Rice long-grain โ€” 100 gr.
  • Green peas frozen โ€” 100 gr.
  • Cheese hard โ€” 100 gr.
  • Onion โ€” 1 medium bulb
  • Oil for roasting onions
  • Salt, black pepper, spices, greens โ€” to taste

Cooking

  1. thoroughly rinse Bulgarian peppers, cut them into 2 halves, peel from seeds.
  2. Boil the rice in salted water until ready.
  3. Roast the onions over a little olive oil until golden.
  4. Add frozen green peas, simmer over medium heat for 4-5 minutes.
  5. Put the cooked rice to the vegetables, season to taste, salt, stir. Fry 2-3 minutes.
  6. Put the finished filling in prepared halves of peppers, sprinkle with cheese. Bake in the oven for about 30 minutes.

Peppers stuffed with meat

One of the most popular options of the dish is stuffed peppers with minced meat. To prepare them will need:

  • Bulgarian pepper โ€” 4 pcs.
  • Minced beef +pork โ€” 300 gr.
  • Onion โ€” 1 pc.
  • Tomato โ€” 1 pc.
  • Garlic โ€” 2 pcs.
  • Cheese hard โ€” 50 gr.
  • Salt, black pepper, spices, greens – to taste

Cooking

  1. thoroughly rinse the bell peppers, cut them into 2 halves, peel from seeds.
  2. Remove the peel from the tomato and wipe it through a sieve or grater into the purรฉe. Skip the garlic through the press.
  3. Finely cut the onion onion and roast it over a medium heat until golden. Add the garlic, fry for a few more minutes.
  4. Pour tomato purรฉe to vegetables, salt, season and simmer for 10 minutes over a low heat.
  5. In a new pan, fry the minced meat until ready, constantly breaking the meat lumps with a scapula to produce a uniform mass.
  6. Pour the minced tomato sauce, stir and simmer for 10 minutes under the lid, stirring periodically. Bring spices and salt to the desired taste.
  7. 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)

Ingredients:

  • Bulgarian pepper โ€” 6 pc.
  • Home minced meat โ€” 350 gr.
  • Rice – 50 gr.
  • Onion โ€” 2 pcs.
  • Carrots โ€” 0.5 pcs.
  • Tomato paste โ€” 1 tbsp.
  • Sour cream โ€” 1 tbsp.
  • Water โ€” 1 cup
  • Salt, greens, spices โ€” to taste.

Cooking

  1. Boil the rice until semi-cooked (about 10 minutes).
  2. Cut the onion into small cubes, fry in vegetable oil until golden. Finely rub the carrots, add it to the onion and fry for 5-10 minutes.
  3. Add rice, vegetables, salt and spices to the minced meat, mix thoroughly.
  4. Rinse the peppers and remove the core from them. Stuff the filling to the edges.
  5. Prepare the sauce: mix tomato paste, sour cream, water. Pull up.
  6. Arrange all the peppers in the pan vertically and tightly to each other. Pour with sauce โ€” it should close a little more than half the height of the peppers (add some more water if necessary).
  7. Simmer the peppers under a closed lid for about 40 minutes.

Pepper stuffed with vegetables

Ingredients:

  • Bulgarian pepper โ€” 4 pcs.
  • Cabbage โ€” 250 g.
  • Onion โ€” 1 pc.
  • Carrots โ€” 1 pc.
  • Tomato paste โ€” 1 tbsp.
  • Sour cream โ€” 1 tbsp.
  • Sugar โ€” 0.5 tsp
  • Salt, greens, spices โ€” to taste.

Preparation

  1. Finely chop the cabbage, add salt and sugar and muddle well with hands.
  2. Roast the finely cut onions and grated carrots until golden.
  3. Add the cabbage, sour cream, tomato paste, salt and pepper to taste. Simmer over medium heat for 10 minutes.
  4. Stuff the peppers with filling, arrange them tightly in a saucepan and pour water on 2/3. Cook under a closed lid for about 40 minutes.

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