We present to your attention a fresh selection of Stuffed Pepper recipes.
Stuffed peppers with minced meat and rice
Ingredients:
- Bulgarian pepper - 15 pcs.
- Minced pork and beef - 700 g
- Round rice - 1.5 tbsp.
- Large onions - 1 pc.
- Large carrots - 1 pc.
- Vegetable oil - 2 tbsp.
- Salt, pepper - to taste
- Tomato paste - 2 tablespoons
- Sugar - optional
Step by step recipe:
Prepare foods from the list. Wash the vegetables. Peel the peppers from seeds and stalks, onions from the husks, carrots from the peel. For a greater aroma, you can leave a couple of seeds in several peppers; when cooking, they will enhance the taste and smell of the dish.
Rinse the rice to clean water, transfer to a cauldron or stewpan, fill with water so that it slightly covers it, put on high heat, boil until half cooked. The water should boil off completely.
At this time, heat a small amount of refined odorless vegetable oil in a frying pan, put onion diced into it, fry for 2-3 minutes. When it becomes soft and sweet, add the carrots grated on a coarse grater. Fry until it becomes soft and sweet too.
Now transfer the fried vegetables and half-cooked rice to a large, convenient bowl and allow them to cool completely.
Only now add minced meat, salt and pepper. Mix the contents of the bowl well.
Fill the peppers with minced meat with rice and vegetables. Do not stuff them too tightly, because the rice will cook in the process, and if the peppers are thin-skinned, they may eventually crack and look not very beautiful in the finished dish.
Place all the stuffed peppers in a large saucepan. I fold, alternating them up and down, so they fit more and they become denser to each other. Pour water to the top so that it completely covers the peppers, put on fire, add a little salt. When the water comes to a boil, turn the heat down and cook for 30 minutes.
After a while, take a couple of tablespoons of the broth (in which the peppers are boiled) and dilute the delicious tomato paste in it, then pour the mixture back into the pan and cook for another 10 minutes.
Now the dish needs to be salt and pepper. We always add a little sugar to the gravy, this makes it tastier. Turn off the stove, cover the pan with the peppers and let them stand for 15 minutes before serving.
The stuffed peppers are ready. Arrange them in deep bowls in portions, be sure to pour with delicious gravy and do not forget about sour cream.
Enjoy!
Pepper stuffed with vegetables and rice
Ingredients:
- Bulgarian pepper - 1 pc.
- Boiled rice - 3 tbsp.
- Oyster mushrooms - 70 g
- Champignons - 70 g
- Carrots - 50 g
- Onions - 50 g
- Vegetable oil - 1 tbsp.
- Hard cheese - 60 g
- Salt, pepper, dry garlic - to taste
Step by step recipe:
Prepare food. You can immediately turn on and warm up the oven, set the temperature to 180 degrees.
Peel carrots, onions. Rinse and dry the vegetables. Grate the carrots on a medium grater, cut the onion into small cubes.
Wash the champignons; you can clean the caps if you wish. Cut the mushrooms into small cubes.
Rinse the oyster mushrooms, squeeze out moisture, as they quickly absorb excess water. Cut into small cubes.
Heat the pan well, then pour in a little oil, transfer the prepared vegetable set. Fry for a few minutes.
Transfer the fried vegetables to a bowl. Add some rice, salt, pepper and dry garlic. Stir everything.
Cut the bell pepper in half, remove the core. Rinse and dry.
Fill the peppers with cooked mushroom, vegetable and rice filling.
Grate hard cheese on a medium grater and sprinkle with shavings on the workpiece. Bake the peppers for 15-20 minutes. After a while, the aromatic dish is ready for serving.
You can serve ready-made stuffed peppers to the table just like that, or by adding a little sauce and your favorite greens.
Bon Appetit!
Chicken stuffed pepper
Ingredients:
- Sweet pepper - 3 pcs.
- Bulb onions - 1 pc.
- Chicken fillet - 300 gr.
- Fresh tomato - 1 pc.
- Hard cheese - 100 gr.
- Refined vegetable oil - 30 ml.
- Salt and spices to taste
Step by step recipe:
We prepare the necessary ingredients according to the list. Depending on the size of sweet peppers, 3-5 pieces may be needed, I had 3 large ones. Vegetable oil can be replaced with butter, it will be even tastier.
We wash the chicken fillet under running water, dry it with a paper towel. Cut into small pieces of the same size.
Rinse the tomato, cut into small cubes.
Heat vegetable oil in a frying pan. We wash the peeled onions, chop and fry until translucent, stirring occasionally. Make the fire medium.
While the onions are fried, prepare the pepper boats. We wash the sweet pepper, cut it across, cut out the white fleshy partitions, remove the seed box.
Add the onion, chopped tomato, salt and spices (I have dried basil and oregano) to the chicken fillet, as well as 70 grams of grated hard cheese. You can add paprika and other spices. Mix, the filling for the peppers is ready.
We spread the filling into the halves of the peppers.
Cover the baking sheet with foil. We spread the peppers with filling.
We tighten the form with foil, fastening the edges well for tightness. We put in a preheated oven up to 180 degrees.
We bake the first 25 minutes under foil, then remove it. Sprinkle with the remaining grated cheese.
We bake the peppers until an appetizing golden brown cheese crust, 10-15 minutes, be guided by your oven.
The pepper stuffed with chicken, tomatoes and cheese is ready. We serve hot.
Bon Appetit!
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Your friend and helper, Vilkin!