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Stuffed vegetables. Stuffed vegetables baked in the oven Secrets of stuffing peppers

The ingredients are designed to fill 1 baking sheet, the number of servings is approximately 4.

Soak the rice for the filling a couple of hours before you start preparing the dish so that you don’t have to cook it. When the rice is ready, finely chop the onion and fry it until a characteristic thick aroma appears.

While the onion is cooling, mix the minced meat, prepared rice, onion, add the egg, which will combine all the components into a homogeneous mass. Do not forget to salt and pepper the filling (if you are not afraid of fiery heat, chop a small piece of hot red pepper into the minced meat). Eat until the characteristic thick aroma appears in the oven, slightly bitter
Separate the stem with seeds from the peppers, cut the fruits lengthwise into halves. It is better to take large, thick-walled peppers; they are much tastier.

Cut off the top part (lid) of the tomatoes and remove the core with a spoon.

Cut the zucchini and eggplant lengthwise and make room for the filling, cutting out the flesh so that the width of the walls is about 1 centimeter.

Heat the oven to 180-200 degrees, grease a baking sheet with oil. You can bake on foil or parchment if you are concerned that the vegetables will burn. If this does happen, it doesn’t matter; you can carefully peel off the blackened skin. Vegetables will only become more tender without it.

Rub the cavities of the vegetables with crushed garlic, add salt and fill them with filling. Place the stuffed halves of peppers, eggplant and zucchini on a baking sheet. Stabilize the tomatoes and cover them with the previously cut caps.

Only the tomatoes are covered, and the halves of the pepper, eggplant and zucchini can either be left open, or placed on top of mugs of tomatoes or pieces of previously removed vegetable pulp, cut into cubes and sprinkled with grated cheese. To your taste.

Then place the baking sheet in a preheated oven and cook at a temperature of about 200 degrees until a clear smell of baked vegetables appears in the kitchen.

Before pouring sauces, be sure to try the baked fruits" />

The dish can be served either hot or chilled, first topped with mayonnaise, ketchup, or warm sauce made from sour cream, tomatoes, pepper and salt.

Before adding sauces, be sure to taste the baked fruits - you may want to preserve the true, pure taste of the dish, which, of course, will change when combined with the sauce.

Sprinkle the prepared vegetables with herbs on top.

Vegetables can be filled with fried or boiled minced meat with fresh vegetables; vegetarian filling - minced rice, corn, peas, cheese or feta cheese and previously cut out vegetable cores. Each housewife, having examined her supplies, will definitely find a tasty combination of products for filling.

You can stuff any vegetables; zucchini is perfect for this. bell pepper eggplants, tomatoes, mushrooms (although these are not vegetables) are a little more hassle with potatoes and carrots, you can even stuff apples. It is desirable that all vegetables are approximately the same size. zucchini and eggplants are not large (no more than 5 cm in diameter) Stuffed vegetables can be stewed, baked in the oven or on the grill, or cooked like shish kebab on coals

Compound

completely depends on your capabilities and preferences; for example

3 zucchini
3 eggplants
5 potatoes
10 tomatoes (cream is ideal)
10 small bell peppers
1 kg large champignons
1.5 kg fatty minced meat
2 eggs
100 g mayonnaise
2 onions
salt pepper

Preparation

First, let's prepare the vegetables. Peel the potatoes, cut them in half and take out the middle so that you get something like cups with a wall of 0.5-1 cm.

Fry the cups in hot fat immediately, otherwise they will darken.

You can cook until half cooked for 2-3 minutes. but then there is a risk that when stuffing they will fall apart. Cut the zucchini crosswise into pieces of 4-5 cm and take out the middle, leaving the same 0.5-1 cm, lightly salt the inside.

Do not peel the eggplants, prepare them the same way as zucchini.

Cut off the stem of the peppers and remove the seeds.

Remove all the pulp from the tomatoes, leaving only the walls.

Wash the champignons, dry them and break off the stem.

Mix the minced meat with egg and mayonnaise, add finely chopped onion, salt and pepper to taste, mix well. Now we stuff the prepared vegetables. We fill the peppers and tomatoes tightly, the cups of zucchini and eggplant are flush with the edges, and the mushrooms and potatoes are filled with a small heap. You can stick a thin slice of any cheese into each tomato, as well as peppers (even processed cheese will do). Place the stuffed vegetables on a greased baking sheet.

Place in the oven preheated to 200°C for an hour. Pour just a little water into the bottom of the pan. Bake for approximately 45 minutes. We determine readiness based on the largest specimens. Serve hot. You can serve sour cream or any sauce of your choice separately.

Note

There is no waste in this recipe; you only have to throw out the pepper seeds. Everything that was taken out when preparing vegetables turns into magnificent vegetable caviar. Feel free to place all the trimmings in a deep frying pan, add salt and simmer over low heat until soft. The only catch with potatoes: everything that you cut out must be immediately fried or boiled; do not forget about this when you fry the potato “cups”.
Bon appetit!

1. Stuffed peppers.

4 servings:
2 large bell peppers,
200-300 grams of minced meat,
1 tomato
a piece of cheese for sprinkling, herbs.

Preparation:

Cut the sweet bell peppers into two halves and remove the seeds.
We stuff the pepper halves with minced meat prepared as usual.
Cut the tomato into slices and place a tomato slice on top of each pepper on top of the minced meat.
Sprinkle generously with grated cheese.
Place in the oven. Bake for 20-25 minutes.
Sprinkle the finished dish with herbs. You can serve rice and new potatoes as a side dish.

2. Zucchini stuffed with chicken and vegetables.

Zucchini is not only tasty, but also a very healthy vegetable. In May, we can increasingly see this storehouse of microelements valuable for our body on supermarket shelves. A step-by-step recipe for zucchini stuffed with chicken and vegetables will help you prepare an original and delicious dish for the whole family.
Preparing the dish will take the hostess from 40 to 60 minutes. It is better to choose large or medium zucchini for it. Then you can fit more delicious filling.

You will need:

1 zucchini;
1 chicken fillet;
1 tomato;
half a bell pepper;
1 small carrot;
half an onion;
butter;
curry;
salt;
greenery.

How to cook:

1. Cut the zucchini lengthwise and remove the core.

2. Finely chop the chicken fillet. Fry until golden brown in a hot frying pan.
In another frying pan, fry finely chopped vegetables. First onions and carrots, then peppers and tomatoes. Vegetables should release juice. On average, they should be kept on fire for 2-3 minutes. You can add whatever your refrigerator is rich in, depending on the season - cauliflower, eggplant, wheatgrass onions. Practical housewives must use the core and seeds of young zucchini.

3. Stuff the zucchini. Place the chicken on the bottom and a mixture of vegetables on top.

4. Add a small piece of butter, curry, and salt to the boats. Wrap in foil.
Bake in a hot oven for 30-40 minutes until done. The fact that the zucchini can be removed will be indicated by its softness and plasticity. Thanks to the foil, the dish becomes especially aromatic and juicy.

When serving, sprinkle the stuffed zucchini with herbs. Goes great with garlic or mustard sauce.

3. AMAZING STUFFED POTATOES

You will need:

potatoes - 1 kg
minced meat - 300 gr
onion - 2 pcs medium
carrots - 100 gr
tomato paste - 1 tbsp
garlic
vegetable oil

How to cook:

We select potatoes of the same size. Cut out the middle of it (this can be done using a knife and a teaspoon). We cut off the bottom of the potatoes a little so that they are stable in the frying pan (or saucepan).

Prepare the potatoes by cutting out the center

The main thing in stuffed potatoes is the taste of the inside. Therefore, we put in the minced meat: salt, pepper, garlic and onion (pre-chopped or very finely chopped) and stuff the potatoes.

Place tightly in the pan. Fill halfway with salted water and cook until half cooked.
At this time, prepare the gravy. Sauté the onions and carrots (in vegetable oil), adding tomato paste, a little water and salt at the end.

Add gravy to the semi-finished stuffed potatoes and simmer until done.
Serve the stuffed potatoes with gravy and chopped herbs.

4. Tomatoes stuffed with chicken.

Tomatoes stuffed with chicken are an ideal combination of ingredients that, complementing each other, turn into a magnificent, almost perfect hot dish or a delicious, breathtakingly divine snack!

You will need:

Tomatoes - 4 pieces (large)
Chicken (breast) - 1–2 pieces
Mayonnaise - to taste
Hard cheese - 100 grams or to taste
Salt - to taste
Ground black pepper - to taste
Vegetable oil - 2–3 tablespoons

How to cook:

1. Take 1 large or 2 small chicken breasts, rinse the meat under cold running water to remove any blood, dry it with paper kitchen towels to remove excess moisture, place it on a cutting board and cut off the cartilage, hymen, and breast bone, if any. Then cut the chicken into small cubes up to 1 - 1.5 centimeters and leave the cutting on the board. Preheat the oven to 240 - 260 degrees Celsius.

2. Now turn on the stove to medium level and place a frying pan on it with 2 - 3 tablespoons of vegetable oil. After the fat has warmed up, carefully place pieces of chicken breast into it and simmer them, stirring with a kitchen spatula until the moisture has completely evaporated. When the liquid in the meat has completely evaporated, sprinkle salt and ground black pepper to taste and continue frying the meat until golden brown for 10 - 12 minutes. Then move the pan to the side and let the fried chicken cool slightly.

3. While frying the chicken, prepare the cheese, cut off the paraffin crust from it and grate it on a coarse grater directly into a deep plate. Then add a little salt and ground black pepper to it.

4. The meat and cheese are ready, you can start preparing the tomatoes, rinse them under cold running water to remove any kind of contamination and dry them with paper kitchen towels to remove excess liquid. Then we take 1 tomato, put it on a cutting board and cut off the place where the stalk was attached, cut off about 1/4 of the entire fruit. Take a teaspoon and very carefully, so as not to damage the walls, remove all the pulp from the tomato. Prepare the remaining tomatoes in the same way.

5. Now we divide the stew into 4 equal parts and put each of them in a separate tomato. Next, pour a generous portion of mayonnaise over the stuffed tomatoes, 2 to 3 tablespoons per each. Then sprinkle them with shredded cheese, place them in a glass non-stick form and send them to the oven, preheated to the desired temperature.

Bake the tomatoes for 15 minutes until the cheese is completely melted. After the required time has passed, remove the form with tomatoes from the oven, holding the container on both sides with oven mitts. Using 2 kitchen spatulas, place the tomatoes on plates and serve, having previously decorated the dish with any herbs you like.

6. Tomatoes stuffed with chicken are served hot or cold, in the first version as a second hot dish, and in the second as an appetizer. This dish does not need any additions, but such tomatoes can be successfully combined with any side dish, for example, boiled rice, pasta, mashed potatoes, and these are just a few of all the possible options. Enjoy!

– Along with chicken breast, you can stew carrots, onions, sweet peppers, peas, boiled corn, zucchini, garlic or eggplant. You can also mix the fried chicken with any finely chopped herbs, such as dill, parsley, cilantro, basil or green onions.
– If desired, during stewing, the chicken can be seasoned with any spices that are suitable for preparing meat or poultry dishes, such as marjoram, ground red pepper, paprika, curry, sage, thyme, rosemary, savory, cinnamon, ginger and many others.
– Mayonnaise can be replaced with full-fat sour cream or cream.
– For sprinkling, you can use any high-melting cheese.
– Instead of chicken fillet, you can use the pulp from chicken thighs or drumsticks.

2 years ago

How to cook vegetables in the oven deliciously? You can bake them in foil, stuff them with cheese or mushrooms, lay them out in layers and get a healthy casserole. And these are not all possible options for such a dish. We have made a selection of interesting recipes especially for you.

An ideal side dish for meat dishes would be vegetables baked in foil. You can complement this dish with other vegetables not listed in the recipe to suit your taste. For example, zucchini and carrot root vegetables are good choices.

Compound:

eggplant;
3 tomatoes;
2 pcs. bell peppers;
2 tbsp. l. refined vegetable oils;
salt;
ground pepper.

Preparation:

Wash the eggplants and chop them into cubes. Salt and leave for fifteen minutes.
Then drain the released juice from the eggplants. All bitterness will go away with it. Wash the vegetables again.
Remove seeds from peppers. Wash the tomatoes and peppers and cut into medium pieces.
Cover a baking sheet with foil and lay out all the vegetables.
Salt them and season with pepper, stir.
Cover the baking sheet with foil and place in the oven.
Bake vegetables for 25-30 minutes. The temperature threshold of the oven is 180 degrees. Ready!

Advice! Preheat the oven in advance, then the vegetables will bake much faster and more evenly. It is also better to cut vegetables into equal pieces.

You can complement the taste of the vegetable side dish with a spicy sauce made from mayonnaise and sour cream with garlic. The aroma of this dish will immediately bring all your loved ones together at the dinner table.

Compound:

zucchini;
2 pcs. bell peppers;
5-7 pcs. Cherry tomatoes;
2-3 cloves of garlic;
greenery;
oregano;
salt;
ground pepper;
3 tbsp. l. mayonnaise and sour cream;
refined vegetable oil.

Preparation:

On a note! If the season does not allow you to enjoy fresh vegetables, buy a ready-made assortment. Salt the vegetables and season with spices, and then bake in foil or with your favorite sauce.

Wondering what to cook for dinner? Bake the stuffed vegetables in the oven. Use minced meat and rice as filling. You will get a full-fledged second course, for which you do not need to prepare meat separately.

Compound:

0.4 kg mixed minced meat;
80 g rice;
3 tomatoes;
green onion;
2-3 pcs. hot green pepper;
2 eggplants;
2 carrot roots;
basil;
fresh coriander;
egg;
2-3 laurel leaves;
ground hot pepper;
1 tsp. dried coriander;
1 tsp. khmeli-suneli;
salt;
5-6 garlic cloves;
60 ml refined vegetable oil.

Preparation:

Let's prepare the filling for the vegetables. Place the minced meat in a cup. It is advisable to prepare it yourself by grinding pork and beef pulp through a meat grinder.
Beat the egg into the minced meat, add dried coriander, ground hot pepper, suneli hops and salt.
Wash the rice and put it in the minced meat.
We also send three garlic cloves passed through a press there.
Mix the minced meat well.
Wash and dry the greens - basil, onion and coriander. Finely chop them with a knife and add to the minced meat. Leave some green onions.
Mix the filling well again.
Take 2 tomatoes and eggplants, wash them. Dry the vegetables with a paper towel.
Cut off the tops of the tomatoes and cut the eggplants into two equal parts lengthwise. Using a tablespoon, carefully scrape the pulp out of the vegetables.
Cut the eggplant pulp into cubes.
Peel and rinse the carrot roots and chop them into thin cubes.
Finely chop the remaining green onion with a knife.
Heat the oil in a frying pan and add the eggplant pulp, green onions and carrot sticks.
Fry for 8-10 minutes, stirring. The burner level is medium.
Wash the remaining tomato and finely chop it. Grind the tomato pulp.
Add tomatoes to the pan.
Peel the remaining garlic cloves and finely chop them with a knife.
Add them to the assorted vegetables, and put laurel leaves there too.
Add 200 ml of filtered water.
Simmer the vegetables for about five minutes. Don't forget to stir.
In the meantime, fill the prepared tomatoes and eggplants with the minced mixture.
Cover them with the tops.
Pour the prepared vegetable sauce into a baking tray.
Carefully lay out the stuffed vegetables. Add 2-3 pcs. whole hot green peppers.
Bake vegetables with minced meat for an hour. The temperature threshold of the oven is 200 degrees.
Serve the dish with sour cream sauce.

On a note! There is also a simpler option for preparing vegetables with minced meat. Place the vegetables on a baking sheet, and spread the minced meat on top or form small meatballs from it.

Holiday casserole

A vegetable casserole in the oven will amaze even the most capricious gourmet with its taste! And look at its composition! There is simply a storehouse of vitamins and useful microelements here. You will not only get gastronomic pleasure, but also support your body.