It is best to prepare the dish in the fall, from seasonal vegetables that have managed to absorb the warmth of the sun's rays and the smell of summer. Greenhouse peppers will never give the same taste as those collected from the garden. Therefore, hurry to stuff the peppers while they are still in their juice!

The recipe below is suitable not only for “immediate” preparation, but also for freezing for the winter - stuffed peppers tolerate long-term storage, just put them in a container and send them to the shelf where you store vegetables. At any time, you can take out the semi-finished product (no need to defrost), pour sauce over it and finish cooking in the oven or in a saucepan, whichever is more convenient for you. Agree, such preparation will definitely not be superfluous, it is fast, convenient and not at all troublesome.

Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 6 servings

Ingredients

To stuff peppers with meat and rice you will need:

medium bell pepper – 12-15 pcs.
rice groats – 1 tbsp.
minced beef and pork – 500 g
onions – 2 pcs.
large carrots – 1 pc.
tomatoes – 2-3 pcs.
tomato paste – 1 tbsp. l.
sour cream – 100 g
salt and pepper - to taste
vegetable oil – 2 tbsp. l.

Preparation

I washed the rice grains thoroughly, added water in a ratio of 1:2, added a little salt and boiled for 10-12 minutes from the moment of boiling (until half cooked). At the same time, I prepared the peppers: washed them, cut off the “caps” with the stalk, and cleaned the seeds.

I threw the half-cooked rice into a colander and washed it so that the filling turned out crumbly. Peeled and chopped the onion into small cubes, and the carrots on a coarse grater. Heated vegetable oil in a frying pan and sautéed the onions and carrots in it.

Combined rice and minced meat. Added half the fried vegetables, salt and pepper to taste. For juiciness, I poured in tomato puree - I crushed the tomatoes on a grater, holding them by the skin (you can blanch them, remove the skins, and then puree them in a blender). The filling is ready.

The remaining fried vegetables will be used to prepare the sauce. I added 1 spoon of tomato paste and 2 glasses of water to the pan. Bring to a boil, salt and pepper to taste. I simmered it for 4-5 minutes, at the very end added sour cream and heated it, without bringing it to a boil, so that the sour cream spreads well. The result is a creamy tomato sauce for the peppers. If you wish, you can add some of your favorite spices to taste, for example, a mixture of Italian herbs or dried herbs.

The peppers were stuffed with filling and placed in a mold (deep, with walls), and covered with cut “caps” on top. I poured the sauce over it - it should reach about 2/3 of the height of the peppers. If it is not enough, then you can add boiled salted water. The form was sent to the oven, preheated to 180-200 degrees, for 50-60 minutes, until fully cooked. There is enough filling to fill a decent amount of peppers, so I froze some for future use.

In the oven, the vegetables should become soft and the filling should be fully cooked. When roasting, the peppers will release a lot of their juice, so there should not be a shortage of sauce. As the sour cream cools, it will thicken and the dish will become even tastier.

Peppers stuffed with meat and rice are best served warm. Bon appetit!

2 medium tomatoes.
500 gr. chicken meat.
100 gr. hard cheese.
250-300 gr. Champignon mushrooms.
5-7 large bell peppers (or 12 small ones).
1 tbsp. l. mayonnaise.
Salt, spices to taste.

Cooking step by step:

First, let's deal with mushrooms, they can be anything you want. I had champignons. We cut the mushrooms into arbitrary shapes, not large. Place them in a heated frying pan and cover with a lid.

Mushrooms release a lot of water when cooked, so simmer them covered over high heat until the liquid evaporates. When the liquid has evaporated, pour sunflower or olive oil into the pan and fry the mushrooms.

In the meantime, let's get to the meat. I used chicken fillet, but if I had pork, I would definitely experiment.

We cut the fillet finely or pass it through a meat grinder. But I suggest cutting it anyway, the dish will come out juicier.

Add the chopped fillet to the mushrooms and fry everything together until tender, 7-10 minutes.

While the filling is frying, let's start peeling the bell pepper. It must be washed, cut lengthwise and the middle with the seeds removed. Cut out the middle, leaving a tail.

Add finely chopped tomatoes and mayonnaise to the finished filling, mix everything. With tomatoes, the filling will be more juicy, and in combination with cheese you will get an appetizing holiday dish.

Fill the pepper halves tightly with the filling, maybe with a heap. Sprinkle the peppers with grated hard cheese and place in the oven for 40 minutes at 180°.

At the signal from the oven, we gather the family for a delicious, festive meal!

Cook for fun!

09.04.2018

Stuffed peppers in the oven in halves is a dish that brings us gastronomic pleasure and is also pleasing to the eye. The choice of fillings for it is huge. The traditional option is minced rice and mushrooms. Let's look at several recipes for this dish.

In the classic version, peppers are stuffed with minced meat with the addition of rice. The advantage of baking the dish is that the vegetables will not fall apart during the cooking process. And most importantly, this dish is incredibly tasty!

Some tips on howhow to use pepper for health benefits

Ingredients:

bell peppers – 1 kg;
minced meat – 0.5 kg;
onion - 1 head;
carrot root vegetable;
tomato paste (or sauce) - 2 tables. spoons;
sour cream - 4 table. spoons;
rice cereal – 0.1 kg;
salt;
black pepper;
paprika;
greenery.

Advice! Choose peppers of different colors, then the finished dish will play with bright colors.

Preparation:

Choose firm, whole peppers. We make sure that there are no spots or rot on them.
Wash the peppers and dry.
Cut them into halves and carefully clean the stem and remove the tails.
Blanch the peppers in boiling water for literally 1-2 minutes. Thanks to this, they will be softer and juicier after baking.
Let's put the vegetables on a kitchen towel, we need to dry them.
Defrost the minced meat if necessary. Of course, it is better to prepare it yourself from beef and pork pulp. Or, as a last resort, choose a chilled product.
Peel the onion and chop it.

Peel the carrot root and rinse. Grate the carrots on a medium-sized grater.

Add salt, paprika, and black pepper. You can use any spices you like.
Wash and dry the greens. Chop it finely with a knife and put it in the minced meat.
We wash the rice cereal, as they say, in seven waters.
Then cook the rice until half cooked and place in a colander.
Cool the rice grains slightly and add them to the rest of the products.
Mix the filling well. If necessary, add salt to it.
Line a refractory pan with a sheet of parchment. You can lubricate it with unflavored vegetable oil.
Stuff the pepper halves and place them in the mold.
Let's prepare the fill. In principle, you can simply coat the peppers with mayonnaise and bake, but it will be tastier with the filling.
Combine tomato paste with sour cream and stir. Salt and add dried herbs (optional).

Let's preheat the oven to one hundred and eighty degrees.
Bake the stuffed peppers for forty minutes.
Add chopped herbs to the finished dish before serving.

Let's experiment and use our culinary imagination

Half a pepper in the oven with cheese turns out delicious. This dish can be served as a main dish with your favorite side dish or as an appetizer.

On a note! You can bake any vegetables in this way - zucchini, tomatoes, eggplants.

Ingredients:

bell peppers – 6-7 pieces;
minced meat (any choice) – 500 g;
carrot root vegetables – 2 pieces (small);
onion - 1 head;
garlic cloves – 2-3 pieces;
cheese – 0.2 kg;
rice cereal - half a glass;
mayonnaise – 190 ml;
unflavored vegetable oil;
salt;
seasoning blend

Preparation:

Peel the onion and garlic cloves and chop them using a blender.
Wash the rice grains and add them to the minced meat mixture.
We'll put the onion and garlic in there.
Add salt, a mixture of seasonings, and stir.
Peel, rinse and grate carrot roots.
Saute the carrots in unflavored vegetable oil until soft.
Let's grate the cheese.
Combine the cheese mixture with mayonnaise and stir.
Prepare the peppers as described above.
Stuff the pepper halves with the minced meat mixture.
Then lay out the sautéed carrots.
Then we cover everything with cheese and mayonnaise sauce.
Place the peppers in a fireproof dish, greased with oil.
Bake at one hundred and eighty degrees for fifty minutes. Ready!

Let's complement the dish with mushroom notes

You can bake peppers (halves) stuffed with meat in the oven. Finely chop the meat pulp, and then follow the classic recipe for preparing the filling. We suggest experimenting and baking vegetables with mushrooms and smoked chicken.

Ingredients:

mushrooms (preferably champignons) – 0.3 kg;
cheese – 0.1 kg;
bell peppers - 5-6 pieces;
smoked chicken meat – 0.3 kg;
onion - 1 head;
carrot root vegetable;
tomatoes – 2 pieces;
unflavored vegetable oil – 2 tablespoons. spoons;
salt;
black pepper.

Preparation:

With this dish you can easily feed your family a delicious and satisfying meal, without spending a lot of effort on cooking. Prepare stuffed peppers in the oven and treat your family, and our step-by-step recipe with photos will give detailed cooking instructions. This bright dish will certainly decorate any table and whet your appetite with its aroma even at the baking stage.

Are you tired of ordinary cutlets and cabbage rolls? Then prepare simple and delicious stuffed peppers in the oven. This is a universal dish that can be prepared for a daily family dinner or for a magnificent feast. Guests will not leave hungry in any case, because it is filling, and in a duet with potatoes there is no price at all.

Adults and children will happily devour both cheeks and praise the hostess; they will definitely ask for more, which will naturally please any cook.

Cooking stuffed peppers in the oven is practically no different from the classic cooking of peppers on the stove in a saucepan. The recipe for the dish is quite simple and consists of two stages: preparing the filling for stuffing the vegetable and directly preparing the pepper itself. This photo recipe will tell you more about this.

As the stuffed peppers bake, a unique aroma will waft through your kitchen. At this moment, the most important thing is to maintain the time necessary for the dish to be fully prepared.

Ingredients

Bell pepper – 10-15 pcs.;
Carrot – 1 pc.;
Onion – 1 pc.;
Rice – 1 tbsp.;
Minced meat – 0.5 kg;
Vegetable oil – 2-3 tbsp. l.;
Salt - to taste;
Ground black pepper - to taste;
Bay leaf – 1 pc.
Water – 0.5 liters;
Tomatoes – 5-7 pcs.;

Making Baked Stuffed Peppers

Step 1.

Boil the rice until tender, place in a sieve and wash under running water. Let the water drain.

Step 2.

Add minced meat. You can take any you like: pork, beef or chicken. It all depends on your taste and culinary preferences.

Step 3.

Finely chop the onion and grate the carrot. Fry in vegetable oil. You don’t have to fry the vegetables, but put them raw into the filling; from the point of view of proper nutrition, it will be more useful. But it tastes better pre-fried.

Step 4.

Add salt and pepper to taste, stir. The filling for the bell peppers is ready.

Step 5.

Wash the bell peppers, cut off the caps, and remove the seeds.

Recipe tip: take vegetables of different colors with thick walls. They are more aromatic and tasty. Carefully remove the seeds so as not to puncture or damage the vegetable, otherwise all the juice will flow out of it during cooking.

Step 6.

Stuff the peppers with the filling prepared in advance.

Step 7

Place in a cast iron or thick bottomed pan.

Bell pepper is a favorite vegetable for many. It is especially tasty in the fall, when it has absorbed all the warmth of summer and a lot of sunlight. And that’s why we try to cook it more often during this period. They are fleshy, juicy, bright red in color, with an appetizing smell and sweet taste.

Even just adding it to any dish, it acquires an incomparable taste and aroma. And if you cook stuffed peppers, and even with meat and rice, then what can compare with this.

I love to cook this dish in the fall. In winter you won’t get such a delicious dish. In winter, it is sold in a greenhouse store, and it no longer has the same taste as collected from the garden. Therefore, you need to have time and cook it while it’s still in its juice!

Not so long ago I already shared something delicious with you, but then we cooked it in a cauldron.

Today is another recipe, we will bake this delicious and wonderful vegetable in the oven. The dish is no less tasty, and some people even like this option more.

So let's get cooking. I think that this recipe will appeal to many, just like the previous one.

Peppers stuffed with meat and rice, baked in the oven

We will need:

bell pepper - 4 pcs
minced beef - 300 gr
rice - 1/3 cup
onion - 1-2 pcs
egg - 1 pc.
tomato - 1-2 pcs
cheese - 100 gr
sour cream - 2-3 tbsp. spoons
spices - cumin, coriander, paprika, oregano, rosemary
salt - to taste
ground black pepper - to taste
vegetable oil for greasing the mold

Preparation:

1. Prepare the minced meat in advance. I use beef. But very tasty peppers are obtained from mixed minced meat, including pork and beef. There are options where you can use minced chicken.

If your minced meat is frozen, try to remove it from the freezer in advance and defrost it at room temperature. It is not recommended to use a microwave for this. And it is absolutely unacceptable to defrost minced meat in hot water.

2. Cut the onion into small cubes. For beauty and taste, I took one white onion and the other red.

3. Let the rice cook. It is best to use short grain rice. It is boiled and sticks together well, so it is perfect for combining with minced meat and peppers.

We don't pour too much water.

4. After it boils, add a little salt and cook for 10 minutes, that is, until half cooked.

5. After the allotted time, drain the rice in a colander and let the water drain. It also takes time for it to cool down.

6. Wash the ripe juicy peppers and cut them into two equal halves. Try to cut them in such a way that the stem is also cut into two parts. This way we leave the “leg” of the peppers. My husband really likes to eat them holding this leg.

But even if you don’t hold onto it, then leave it anyway. You can see how beautiful they look like this.

A beautifully decorated dish is always an important part in preparing any culinary masterpiece!

7. Remove seeds and seed cushion from fruits. Cut off part of the “leg” so that they are all the same size.

8. Combine minced meat, onion and cooled rice. I put 5-6 full tablespoons of boiled rice.

9. Add all the spices. If desired, you can add chopped herbs, parsley or dill, or both. Add a raw egg.

Add salt and pepper to taste. Don't forget that we have already salted the rice.

10. Mix the minced meat thoroughly. At first you can use a spoon for this, and then you can stir with your hands. There is no need to knead the minced meat. I knead the minced meat for at least 5 minutes.

11. Scald the tomatoes with boiling water, hold in it for 3 minutes, then drain the boiling water and rinse them with cold water. Remove the skin and cut into cubes. I use one red and one yellow tomato. The more flowers, the more beautiful the dish!

12. Grease a glass baking dish with oil. And add diced tomatoes. They will serve as a pillow for the stuffed peppers.

13. Fill the “pepper boats” with minced meat and place them in the mold, placing them tightly to each other.

14. Preheat the oven to 180 degrees. Place the form with peppers in it. Bake for 15 minutes.

15. During this time, grate the cheese. It is better to take hard cheese for this. It will give a beautiful golden brown crust when baked. And prepare sour cream.

16. When we take the pan out of the oven, we will see that the minced meat has darkened a little. And until it is completely ready, you need to bake it for another 15-20 minutes. And then it will become completely dark and ugly. And here there are two options.

The first option is to cover the contents with foil.

The second option (which we will use) is to put a little sour cream on the minced meat and sprinkle with grated cheese.

17. In both versions, place the pan in the oven again and bake for another 15-20 minutes. In the second option, the cheese should brown and become a beautiful golden color.

18. Remove the finished dish from the oven and let it stand for 10 minutes so that it can rest a little.

19. Place beautifully on a serving plate, garnish with cucumbers and herbs - the green color will give the dish the missing color it needs.

I put some cheese snack on the plate. I still have it from preparing the next pepper dish. I'll give a description below. But I’ll tell you right away - it’s delicious! You can cook it just like that and eat it as a snack!

20. Eat with pleasure, enjoy the taste of ripe juicy peppers, which go so well with minced meat!

If you love mushrooms, you can add this component to the minced meat.

To make it tastier, you must first lightly boil the mushrooms in salted water, cutting them into large pieces. 10 minutes will be enough. And then fry for 5 minutes. Cut the slightly cooled pieces into small cubes and add to the minced meat.

In this case, you don’t need to add the egg.

When preparing a dish, try not to neglect any of the stages, and then the result will exceed all expectations. It would seem that an ordinary everyday dish turns out so tasty that it is simply impossible to stop. No one will leave without a supplement!

But in the next dish, I decided to show a different way of cutting peppers and adding minced meat. But in order not to repeat myself in the description, I added one more filling, which, although it does not have meat and rice, is no less tasty! And my husband liked this filling even more than the meat one!

Peppers stuffed with cheese and herbs

As mentioned above, when preparing the second recipe, at first I just wanted to show another visual way of decorating the dish. But then the idea was born, along with the minced meat and rice filling, to show another tasty option.

Then the thought arose that this could be a great idea for dinner for two. After all, it often happens that you are expecting a friend or girlfriend to visit. Or the children, for one reason or another, are not having dinner at home today. And you and your husband alone. There is no need to cook a lot. Then this option will come in handy.

To perform it, you need to take two small heat-resistant dishes to serve the finished dish directly into them, or prepare two servings in one dish, and then arrange the contents on plates.

You also need to decide on the number of products. Since I have a demonstration version, I only use two peppers. Decide for yourself how much you will use.

We will need:

bell pepper - 2 pieces

Since there are not 4 peppers, as in the previous recipe, but two, we will also need less of all the ingredients.

But we need more additional ingredients for the second filling.

feta cheese – 50 gr
parsley, basil - a small bunch
garlic - 1 clove

Preparation:

1. Prepare the first filling with minced meat and rice, as in the previous recipe.

2. Prepare the second filling. Mash the cheese with a fork. Chop the greens and mince the garlic. Mix all.

3. Cut off the top of the pepper and remove the seeds. Then cut it crosswise into two parts.

One part turned out to be in the form of a hollow barrel, and the second in the form of a cone closed on one side.

4. Grease the mold with oil and place the peeled and diced tomato into it.

5. Fill the “barrel” with meat and rice filling.

6. Fill the “cone” with cheese, herbs and garlic filling. Poke it with a toothpick. It will look beautiful and original, and you can eat while holding it.

7. Place both the “barrel” and the “cone” in a heat-resistant form. Cover the “barrel” with a “lid” on top.

8. Bake at 180 degrees for 15 minutes.

9. Then take out the form. Add sour cream to the “barrel” and pour cheese into the “cone”.

10. Place back in the oven and bake for another 15 minutes.

11. Serve either directly in the pan or transfer to a serving plate.

The recipe is described briefly, since it duplicates the first one. As for how to make the second filling, I hope I wrote it clearly.

The result is a tasty and original dish. If you prepare this for dinner for two, your boyfriend or girlfriend will definitely appreciate it! Both in taste and presentation.

By the way, you can prepare this dish using only one - the second filling. You can eat it just like that, as a very tasty snack. This is what I used to decorate the dish in the first recipe.

So, today we prepared two versions of the dish with meat and rice, the second version also with a small but pleasant surprise. It's always great to have such variety in one dish!

Well, in general, the filling of minced meat with rice is considered classic for stuffing peppers. It is also stuffed with various vegetables and roots, cabbage and carrots, cheese and eggs, cheese and herbs. And no matter how you stuff the pepper, it always turns out very tasty.

So, let's stuff it with different fillings, boil it, bake it, and enjoy the unique taste features that you won't find in any other product!

Bon appetit!

Eternal questions