Previously, cooking stuffed peppers was a whole epic for me and I cooked it only on weekends, in my spare time. Now I have filled my hand and it takes me no more than an hour to prepare this wonderful dish. Bulgarian pepper stuffed with meat and rice is not only very tasty, but also healthy dish, because there is practically no roasting in it.
cook homemade minced meat 50/50, beef + pork.
Rinse rice and boil until half cooked. I prefer round rice for this dish, but in principle you can use any.
Peel and grate the carrots on a medium grater. Finely chop the onion. All this is useful to us for the filling and for the broth.
Finely chop the tomato.
Heat 1 tablespoon vegetable oil in a frying pan and fry the onion for 3-4 minutes. Then add the carrots, add another 2 tablespoons of vegetable oil, mix and continue to fry, 5-7 minutes.
Put 1/4 of the carrots fried with onions and rice in a deep dish with minced meat. Also break a couple chicken eggs, Add salt and pepper to taste.
How to mix minced meat with rice.
Wash the pepper and cut off the tail to remove the seeds, see photo.
Stuff the peppers with the minced meat prepared earlier. Leftover minced meat can be used to make meatballs and subsequent soup, or simply put in a saucepan with vegetables when boiling peppers.
Put the remaining roasted carrots with onions in a saucepan and put on fire. Add the tomato and the remaining minced meat, mix.
Put stuffed peppers in a saucepan, add 4 tablespoons of sour cream. In addition, put black peppercorns, lightly salt and pour water so that it almost covers the peppers. Bring the saucepan with its contents to a boil, reduce the heat, cover and leave to cook for 45-50 minutes.
Before serving, peppers, stuffed with meat, pour sour cream. Serve with brown bread.
Bon Appetit!
Stuffed peppers with minced meat and rice resemble the popular ones in terms of the set of products and the cooking method, but they are prepared much easier and faster. In this case, the preparation of the main ingredient - sweet bell pepper it takes a few minutes, because you only need to rid it of the seeds and lightly fry.
You can start such peppers different stuffing. Our recipe will classic version- standard minced meat, vegetables and rice groats. Let's add it all sour cream sauce and get great fragrant dish!
Ingredients: 
- sweet peppers - 5-7 pcs.;
- minced meat (pork + beef) - 400 g;
- onion - 2 pcs.;
- carrots - 1 large;
- fresh tomatoes - 2 pcs.;
- tomato paste - 1 tbsp. a spoon;
- rice - 30 g;
- garlic - 1-2 teeth;
- parsley or dill - a small bunch;
- salt, pepper - to taste;
- vegetable oil(for roasting) - 50-80 ml.
For sauce:
- sour cream - 200 g;
- tomato paste - 3 tbsp. spoons;
- water - about 500 ml;
- salt - to taste.
Stuffed peppers with minced meat and rice recipe with photo
How to cook stuffed peppers with meat
- After removing the stalk with seeds, thoroughly wash the peppers, wipe dry with napkins. Lightly fry the prepared fruits on each side in heated oil. As soon as the peppers are covered with a golden crust, we transfer them to another dish - we release the pan.
- Finely chop the onion. Half the serving, stirring, fry until soft.
- Grate the carrots coarsely. We load half of the carrot shavings to the fried onions. Stir, pass vegetable mix 3-4 minutes.
- We combine minced meat with carrot-onion frying, garlic cloves squeezed through a press and boiled rice until half cooked.
- Grind the greens with a knife, add to the meat mass. We clean the tomatoes (fill with boiling water, leave for a couple of minutes, and then rinse with ice water and remove the softened skin). The pulp of tomatoes is very finely chopped or crushed into a homogeneous "gruel" with a blender, loaded with minced meat. To enhance the taste, add a spoonful of canned pasta.
- Salt, pepper and knead the meat filling for peppers very carefully.
How to make Stuffed Pepper Sauce
- Mix the second part of the onion with the rest of the carrot shavings, load it into a saucepan or pan where the peppers will be stewed.
- Peppers are stuffed with meat mass, spread on a carrot-onion layer.
- Mix sour cream with canned pasta, dilute with water, salt to taste. Pour peppers with liquid sauce. We cover with a lid. Simmer for about 40-50 minutes over low heat (the sauce should boil slightly).
- We serve the dish accompanied by greens. Stuffed peppers with minced meat and rice in tomato-sour cream sauce are ready!
Bon Appetit!
Prepare the ingredients.
Wash the pepper, carefully cut out the seed box, rinse again from the seeds and dry with paper towels.
Heat a little oil in a saucepan, put the pepper and lightly fry on all sides.
Transfer to a bowl and set aside.
Prepare the filling.
Rinse rice, add water and boil until half cooked (about 5-7 minutes).
Wash, peel and grate the carrots on a coarse grater or on a grater for Korean carrots.
Peel the onion and cut into quarter rings.
In a frying pan, heat the vegetable oil, put the onion, salt a little, pepper and fry for about 15-20 minutes, over low heat, until soft.
Move the onion to the edge of the pan with a spatula, add the carrots, lightly salt and fry, stirring, until the carrots soften a little (about 3-4 minutes).
In a large bowl, combine minced meat, rice and fried onions with carrots.
Wash the tomatoes, make a cruciform incision on each, dip in boiling water for 30-60 seconds, then quickly transfer to ice water and remove the skin.
Cut tomatoes into small cubes.
Peel the garlic and pass through a garlic squeezer.
Wash greens, dry and chop.
Add tomatoes, ketchup, garlic, herbs, salt, sugar and freshly ground pepper to the minced meat.
Mix the minced meat well (it is convenient to mix with your hands).
Fill the prepared peppers with minced meat and place in a saucepan or other thick-walled dish.
Prepare tomato cream sauce.
Combine sour cream with ketchup and mix.
Pour in water and mix again.
Salt and pepper the sauce to taste.
Pour the sauce over the peppers.
Simmer the peppers at a low boil, covered, for about 40-60 minutes.
Turn off the heat and let it brew for another 10 minutes.
Whatever the ripe meaty pepper is stuffed with, the dish as a result is very tasty, juicy and appetizing. It goes especially well with minced meat. Such a treat will become a worthy guest even on the festive table. And getting ready stuffed pepper with meat and rice as simple as possible.
This version of the recipe can be called basic. It includes following products: 6 sweet peppers of any color, 230 g minced meat, onion, 70 g round rice, 2 large spoons of tomato paste, salt, 320 g low-fat sour cream, granulated garlic.
- Rice is thoroughly washed with water, combined with minced meat and diced onion. The filling is salted to taste and sprinkled with dry garlic.
- The top is cut off the peppers. You also need to remove the core.
- A teaspoon of stuffing is laid inside the vegetables.
- There should be some space left on top, as the cereal will boil during cooking.
- In a saucepan, tomato paste with sour cream is well heated. The mass is salted.
- Peppers are added to the sauce. If it turned out to be a little, you can add water so that the vegetables are completely immersed in the liquid.
A side dish is not required for this dish.
In the oven with boats
In this recipe for the filling is taken chicken fillet. In addition to meat (850 g), will be used: 130 g of any hard cheese, onion, fleshy ripe tomato, 6 bell peppers, 2 large spoons of sour cream, salt, a pinch of Italian herbs.
- Tomatoes are peeled and cut into small cubes together with onions. Fillet is crushed in the same way.
- Sour cream, salt and seasonings are added to the ingredients. After thorough mixing, the filling is ready.
- Peppers are washed, cut into two halves and get rid of seeds. Tails should be left untouched.
- Vegetables are filled with stuffing and laid out on a baking sheet covered with oiled foil.
- Cooked for half an hour in a hot oven.
- Approximately 5 minutes before readiness, cheese is poured over the filling of peppers.
- As soon as it melts, the dish can be served at the table.
It goes well with such peppers sauce based on sour cream with garlic and pickled cucumbers.
Stew in a saucepan in tomato sauce
Very often, modern housewives stew stuffed peppers in tomato sauce. It is convenient to cook them directly in a deep capacious pan. The recipe will include the following products: 1.5 kg of sweet pepper, 700 g of minced meat (pork + beef), salt, 2 small onions, 0.5 kg of tomatoes, 120 ml of low-fat sour cream, 5 tbsp. tomato paste, any seasonings.
- Onion, chopped in any way, is added to the minced meat. The mass is salted and sprinkled with spices to taste.
- Rice is boiled until half cooked and mixed with minced meat.
- Peppers are cut off the tails, the inside is removed.
- Vegetables stuffed with rice meat stuffing.
- Peppers are laid out in a pan tightly to each other.
- The blanks are completely filled with salted water mixed with sour cream and tomato paste.
- The dish is stewed for half an hour over low heat.
Serve with an assortment of pickled vegetables.
How to cook in a slow cooker
The dish under discussion can be prepared especially quickly and simply using a miracle pan. For him, take: 8 multi-colored bell peppers, 120 g of round rice, white onion, large carrot, large spoon tomato paste without additives, salt, 520 g of any minced meat.
- Onions and carrots are sautéed on any fat in the Baking program.
- The groats are boiled until half cooked and mixed with minced meat.
- Roasting and rice-meat mixture are combined. The filling is salty.
- Inside the peppers without a “cap” and seeds, the resulting mass is laid.
- Vegetables are placed in the bowl of the device.
- The dish is cooked for 45 minutes in the "Stew" program.
- Further, the process continues for another 15-20 minutes in the "Frying" mode.
Ready-made peppers are served with homemade ketchup.
Peppers stuffed with chicken and rice
With such a treat, you can deliciously feed the whole family, both for lunch, dinner or breakfast. Garnish for peppers is not required. From the products you need to prepare: 2 kg of pepper, 5 onions and the same amount of tomatoes, 2 carrots, salt, 2.5 liters of water, 1.3 kg chicken meat, 220 g of steamed white rice, a couple of cloves of garlic.
- Chicken meat, along with garlic, is crushed to a state of minced meat.
- Onions and carrots are chopped and fried until golden.
- The cereal is well washed.
- Tomatoes are peeled and pureed with a blender.
- A mass of tomatoes is sent to the pan with vegetables. It is salted and flavored to taste with any spices.
- The contents of the pan should be left on medium heat for 12-15 minutes so that the components are slightly reduced.
- Washed rice is mixed with meat and salted to taste.
- Peppers without a “cap” and a seed box are filled with this mixture.
- Vegetables are placed in a saucepan, filled with the contents of the pan and water. They must be completely immersed in the liquid.
- Under the lid, the treat languishes for at least 50 minutes.
The dish is served hot.
In sour cream sauce
Peppers prepared according to this recipe can be stored in the freezer for a long time. Filled blanks are frozen. You do not need to extinguish them immediately. From the products taken: 8 peeled peppers, a pound of minced meat, a tomato, an onion and a carrot, a pinch of sugar, 4 large spoons of tomato paste, salt, 3 large spoons of white round rice, 4-5 garlic cloves, a bunch of greens, 1 tbsp. thick fat sour cream, 2 tbsp. water, fragrant herbs.
- Peppers, peeled from seeds and stalk, are washed well, dried, and then lightly fried on any heated fat from all sides and left to cool.
- Carrots, garlic and onions are chopped with a fine grater and fried in non-aromatic oil until soft.
- Rice is cooked until half cooked, after which it is combined with minced meat.
- Fried vegetables are added to the filling, the mass is salted and generously sprinkled with aromatic herbs.
- It remains to scald the tomatoes with boiling water, rid them of the skin, grate with large cells and send to the rest of the ingredients.
- Prepared peppers are stuffed with the resulting mass, which are laid out in a cauldron tightly to each other.
- The sauce for the treat is made from water, sour cream and tomato paste. Stuffed vegetables are poured with the mixture so that they are almost completely covered with liquid.
- Under a closed lid, the dish will languish for 40 minutes.
- Approximately 5 minutes before readiness, peppers are sprinkled with finely chopped greens.
The dish is served along with the sauce in which it was stewed.
With mushrooms
Mushrooms will make the filling for stuffed peppers even more satisfying. Best to take fresh champignons(320 g), and, in addition: 130 g of fresh cabbage and carrots, 2 medium onions, 80 g of white rice, 10 small sweet peppers, 2 ripe tomatoes, 3 large spoons of sour cream, a couple of bay leaves, salt, a large spoon wheat flour, 1 tbsp. tomato juice. How to cook stuffed peppers with mushrooms is described below.
- Rice is boiled in salted water for 8-10 minutes, after which it is combined with minced meat.
- Tomatoes without skins are cut into miniature cubes, cabbage is finely chopped, carrots are grated, onions are chopped into cubes.
- Onions with thin slices of mushrooms are fried in one pan, and the rest of the vegetables are languishing under a lid in another. Both masses need to be salted.
- In a large bowl, two types of roasts are mixed, rice and minced meat.
- Peppers are stuffed with the resulting filling.
- The blanks are placed in a saucepan, poured with salted water with tomato juice and simmer covered for 25 minutes.
- It remains to mix the flour with sour cream and add water to 1 cup.
- The mixture is poured into a saucepan. Lavrushka goes there. Cooking for another 15 minutes.
Served with thick unsweetened yogurt.
Pepper with beef and Turkish rice
This version of stuffed peppers is best suited for holiday table. A dish is being prepared from: 9 sweet peppers, 170 g ground beef, onions, salt, 1 tbsp. round rice, 1 tomato, pepper mixture, 1.5 tbsp. salchi and the same amount of tomato paste, 3 tbsp. olive oil.
- The onion is chopped and fried in fat until golden.
- Washed rice, minced meat, 1 tbsp are added to the mass. salchi, grated tomato, 100 ml of water is added.
- The mass is salted, peppered and stewed for a couple of minutes.
- The filling is laid out in prepared peppers.
- For the sauce, the remaining salcha, oil, tomato paste are mixed. It also pours 2 tbsp. oxen, salt is added.
- Peppers are placed in a saucepan, poured with sauce and stewed under the lid for 45 minutes.
Served ready meal with any garnish.
