Stuffed peppers are a delicious dish that even the youngest family members love. It is usually prepared in a saucepan with a large amount of gravy, in which it is stewed. What if we deviate a little from the classic recipe? We suggest making baked stuffed peppers. This dish turns out to be no less tasty than its classic counterpart. Juicy halves of pepper in tandem with meat filling create a delicious harmony of taste. This dish can be eaten on its own or added to any side dishes. We offer a selection of several recipes with photos - you are sure to find a suitable option for yourself.
How to cook “Stuffed pepper halves in the oven”
1. The main ingredient, of course, is pepper. It must be washed, cut in half and cleared of tails and seeds.
2. Do you know how to make stuffed pepper halves softer in the oven? It is better to pre-boil the pepper for a couple of minutes and then dry it.
3. It’s better to cook minced meat yourself. To do this, pass pork and beef in equal proportions through a meat grinder.
4. Add the peeled and chopped onion to the minced meat.
5. Wash the carrots, peel and grate on a medium grater.
6. Salt and pepper to taste. Add ground paprika and other spices if desired.
7. Wash and dry fresh herbs. Chop finely and add to minced meat.
8. Cook the rice in salted water until half cooked.
9. When the rice has cooled a little, add it to the filling and mix thoroughly.
10. Now you can stuff the peppers and place them in a baking dish.
11. To make stuffed pepper halves in the oven even tastier at home, you can prepare a filling. To do this, combine sour cream with tomato paste or sauce and mix thoroughly. Salt and pepper to taste, add dried herbs.
12. Pour into the mold and place the peppers in a preheated oven.
13. After 35-40 minutes, the dish will be ready and can be served.
Original solution with couscous
It is difficult to surprise modern chefs with stuffed peppers (even if they are halves baked in the oven), but it is possible - by preparing, for example, an original dish with couscous. The combination of the flavors of bell peppers, the aromas of cereals with beans and juicy feta is a completely new solution to the problem of a unique dinner. Ingredients:
- pepper – 4 pcs.;
- couscous – 120 gr.;
- cheese (feta) – 120 gr.;
- beans (white) - 450 gr.;
- bow (arrows) – 4 pcs.;
- garlic – 1 clove;
- seasonings (oregano), ground pepper and salt - to taste.
Wash the pepper, divide it in half, remove the seeds. For the filling – combine boiled couscous and beans, diced cheese, chopped herbs and garlic squeezed through a press. Add seasonings, mix the mixture and use to fill the pepper halves.
You need to prepare the dish in the oven at 175⁰C, placing the “boats” in a container with high walls (it is filled with 350 ml of water and covered tightly with a lid). Baking time is 60-70 minutes depending on the size of the peppers or until they become soft.
Advice! This recipe is sometimes called Greek stuffed peppers. This dish is best served with green onions and thin lemon slices.
Reviews: “My husband really likes it”
I boil the rice a little, then salt and pepper and mix everything with the minced meat. vegetables to taste, I take tomatoes, onions, a little garlic, fry the carrots and then put them on a baking sheet along with the peppers, salt everything once more, add a little water and into the oven for about 40 minutes. I like this recipe better, you don’t want to put it in the oven, You also add water to the pan and simmer there, but it turns out that you have to add more water.
Now I cut the pepper lengthwise, stuff each peppercorn, put a slice of tomato on top of the tomato cheese on each peppercorn, cover everything with foil on top, do everything on a baking sheet in the oven, put tomatoes down on the baking sheet in front of the pepper so that the pepper doesn’t burn, add tomato paste and oil downwards and less than half a glass of water... I bake it for about an hour and a half, it’s delicious, it can’t even be compared with regular stuffed stuff...
I love stuffed peppers. Between the sharp corners of the pepper, I place the potato halves in the pan. The pepper stands evenly, and the potatoes are imbued with a delicious aroma. I put potatoes on a plate next to the peppers, my husband really likes them.
Recipe for “Bell Pepper Boats”:
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Comments and reviews
February 27, 2021 JAROSLAVA9 #
February 27, 2021 Irishka-vitamin # (recipe author)
February 27, 2021 Miss #
February 27, 2021 Irishka-vitamin # (recipe author)
Ingredients for Bell Pepper Boat:
- Bell pepper (yellow, red) - 3 pcs.
- Onion (medium size) - 1 pc.
- Mushrooms (champignons, oyster mushrooms) - 300 g
- Chicken fillet – 200 g
- Carrots (medium size) - 1 pc.
- Mayonnaise - 2 tbsp. l.
- Greens (to taste)
- Salt (to taste)
- Olive oil (can be vegetable oil for frying)
- Tomato – 1 pc.
- Semi-hard cheese (for sprinkling) - 50 g
Cooking time: 45 minutes
Number of servings: 6
Preparing half-boats
You can stuff bell peppers not only whole, but also in halves, filling colorful vegetable boats with the filling. This appetizer looks bright, evokes an appetite, and a desire to try at least one slice. Boats in sour cream or tomato filling, under a cheese crust, are especially tasty.
With creamy sauce
Peculiarities . This option is quite high in calories, but at the same time satisfying. Thanks to the meat and rice, the dish can be used as a complete lunch or dinner, without additional side dishes with salads. Vegetables will help replenish the daily dose of vitamins, and the gravy will give the filling a creamy taste.
Ingredients required for stuffing:
- rice cereal - 200 g;
- combined minced meat - 300 g;
- cream - one glass;
- onion - two heads;
- carrots - two medium-sized root vegetables;
- tomatoes - two pieces;
- seasonings, salt;
- vegetable oil;
- greens - optional.
- Boil the cereal for about 12 minutes, cool.
- Chop the vegetables and mix half of them with minced meat. Salt, pepper, add any herbs (parsley, basil) if desired.
- Fry the second half of the vegetables in oil and remove from heat.
- Prepare cream sauce by mixing cream with frying, seasonings, and salt.
- Stuff the fruits with the filling and pour the resulting gravy into the mold.
- Bake for 30 minutes at 170°C.
In sour cream and tomato filling
Peculiarities . This recipe is a win-win option when you need to quickly prepare a hearty lunch for your family or guests. Vegetables in sour cream and tomato sauce turn out tender, juicy, and appetizing in appearance. When serving, you can add thick sour cream to a plate and sprinkle with herbs.
Ingredients required for stuffing:
- minced pork and beef - 300 g;
- boiled rice - three tablespoons;
- tomatoes - two pieces;
- onion - two small heads;
- carrots - one root vegetable;
- garlic - two cloves;
- tomato sauce or ketchup - four tablespoons;
- sour cream - 150 ml;
- water - 500 ml;
- sunflower oil;
- seasonings and salt;
- dill, parsley.
- Fry the prepared pods in an oiled frying pan for three to four minutes until the walls are browned. Set aside.
- Fry grated carrots and onions cut into quarters in oil, add salt and add spices.
- Mix the carrot and onion fry with meat and rice.
- Scald the tomatoes with boiling water, remove the skin, and chop into cubes.
- Grind the garlic with a press, cut the greens with a knife.
- Mix these ingredients with the minced meat, pepper again, and add some salt.
- Stuff the Bulgarian fruits with the mixture and place them in a deep pan.
- Prepare tomato-sour cream sauce. To do this, combine sour cream with tomato sauce, water, seasonings, and add some salt.
- Pour the sauce over the fruits until they are almost covered.
- Place the stuffed peppers with gravy in the oven, preheated to 180-190°C, bake for 45 minutes.
- Serve with herbs and cold sour cream.
With canned tuna and eggs
Peculiarities . A mixture of tuna and egg in pepper will make your breakfast healthy and satisfying, and will give you energy for the whole day. Multi-colored boats filled with bright contents will decorate even a festive feast and will appeal to children and adults.
Ingredients required for stuffing:
- canned tuna - one can;
- raw eggs - six pieces;
- tomatoes - two fruits;
- olive oil - one tablespoon;
- onion - one head;
- garlic - two cloves;
- salt.
- Preheat the oven to 200°C.
- Scald the tomatoes with boiling water, remove the skin and cut into cubes. If desired, we even use pickled tomatoes.
- Fry the onion in olive oil, add chopped garlic, tomato cubes, and canned goods mashed with a fork.
- Warm the mixture for a couple of minutes, adding salt if necessary.
- We fill six boats with the mass and make a depression in the middle with our finger.
- Place the pieces on a greased baking sheet and carefully pour a raw egg into each boat.
- Bake for 15 minutes.
Under a cheese coat
Peculiarities . Stuffed peppers baked with minced meat in the oven will turn out more tender and tastier if you sprinkle them with grated cheese during cooking. Once melted, the cheese mass forms a soft “coat” that will not allow the filling to dry out. This appetizer is best served hot.
Ingredients required for stuffing:
- minced meat - 200 g;
- tomato - one;
- onion - one;
- zucchini - a third of the fruit;
- hard cheese - 100 g;
- mayonnaise - two to three tablespoons;
- salt.
- Peel the tomato and a third of the zucchini and cut into small slices.
- Finely chop the onion.
- Mix vegetables with spices, add some salt, and season with mayonnaise.
- Mix with minced meat.
- Fill the boats with the mixture and place them on a baking sheet in the oven for 30 minutes. Bake at 180°C.
- Take it out, sprinkle with grated cheese, and cook the stuffed peppers in the oven with the cheese for another 15 minutes.
To prevent baked peppers from becoming too dry in the oven, you can add a little water to the baking sheet. It will boil away during the roasting process. However, the dish will be tastier if you cook the pods with gravy, cream or tomato sauce.
