Recipe for stewed peppers with vegetables. Calorie, chemical composition and nutritional value.

How long to simmer stuffed peppers

In addition to the fillings, the choice of pepper can also make a difference. The vegetable is used fresh or frozen, and a stuffed dish is also prepared in the form of semi-finished products. Considering that the filling may include ingredients that require different methods of preparation, you need to correctly calculate the total time for preparing the dish.

However, there are general rules that will allow you to get perfect stuffed peppers:

the pan for stewing is chosen with a thick bottom, this eliminates the possibility that the dish will burn at elevated temperatures;
the peppers should not have cracks or tears in the flesh, otherwise the filling may fall out;
For stuffing, vegetables of the same size are selected, since they are different in size and will not be able to cook evenly;
when using a frying pan, choose kitchen utensils with high walls so that the stuffed peppers can be stewed rather than fried;
During the cooking process, it is recommended to monitor the amount of liquid in the container so that the dish does not burn, but simmers evenly.

The cooking time of a stuffed dish is affected by the filling. If the filling contains rice, it must first be boiled until half cooked. Stewing with raw cereal will require additional minutes, during which the vegetable pulp may simply boil and lose its shape.

Stewing in a pan

Using a pan is the easiest and most popular way to stew stuffed peppers. The type of vegetable may affect the time - some varieties have thick skin or, on the contrary, too tender pulp. In this case, it is best to defrost frozen peppers before stewing. Semi-finished products in the form of a finished dish can be immediately dipped into the hot sauce.

If we take into account all the nuances, it turns out that:

fresh pepper stuffed with a mixture of minced meat and lightly boiled rice, simmer for 30-35 minutes after the liquid boils in a saucepan;
frozen semi-finished products made at home or in stores take a little longer to prepare - 40-45 minutes;
a dish stuffed with vegetables or only boiled rice should not be kept on the fire for a long time, 20-30 minutes will be enough;
some use only minced meat flavored with onions as a filling, which will be stewed for no more than half an hour.

Among other things, filled peppers are always filled with hot water or sauce. To make the dish more nutritious and tasty, you can mix tomato paste with cream. The resulting sauce, regardless of the ingredients, should reach the very top. This way, the dish will cook more evenly and quickly.

Stewing in a frying pan

First of all, you need to choose the right type of kitchen container. The frying pan can be cast iron or stainless steel, have a Teflon coating, titanium or ceramic, but the cookware must have high walls and a lid to create a stewing effect. It is best to place the peppers in the pan while standing so that the filling does not disintegrate.

The stuffed dish, just like when using a pan, is stewed in liquid. A sauce made from a variety of ingredients completely covers the peppers during cooking. After boiling, reduce the heat and leave the pan on the stove for no longer than 40 minutes. It is recommended to monitor the liquid level, otherwise you will end up with fried rather than stewed vegetables.

Stewing in a slow cooker

Cooking in a slow cooker has many advantages, one of which is the absence of the need to supervise the cooking process. Modern technology will prevent the dish from burning, and the stewed peppers will be tender and juicy. However, the time spent on the dish increases significantly.

At the same time, the multicooker modes of different manufacturers may differ from each other. Cooking stuffed peppers in a slow cooker with the “Baking” mode selected ranges from 40 minutes to 1 hour. The “Quenching” mode has a longer duration and lasts 1-2 hours.

At the same time, it is worth considering the quality of the pepper filling, as well as the personal preferences of household members. Some people prefer boiled pepper pulp and a softer filling inside. Some people like the vegetable to remain firm, and what’s inside does not lose its shape. In any case, it is worth experimenting with kitchen equipment and choosing the optimal stewing time.

In addition to the classic filling of minced meat and rice, you can use other ingredients: buckwheat, bulgur, mushrooms, chicken, lentils or even seafood. The stewing time will depend on the degree of readiness of the ingredients for filling the peppers.

Stuffed peppers are considered an amazingly tasty and satisfying dish. Preparing this treat is a pleasure. You can use different types of fillings - meat, mushroom, rice, vegetable. And in order for the vegetables to retain their shape and turn out soft and juicy, you need to know how long to simmer the stuffed peppers. Also in today’s article we will discuss some of the culinary subtleties of preparing this dish.

Cooking features

Stuffed peppers stewed in a saucepan are one of the most economical and easy to prepare dishes. This makes it possible to include it in your daily diet, although stuffed peppers turn out so tasty that you wouldn’t be ashamed to offer them to guests either. The main thing is to know a few little secrets.

It is better to stew the peppers in a saucepan with a thick bottom, then they will cook faster and will be tender.
To prepare stuffed peppers, it is better to choose bright, but not too large fruits. It is important that the vegetables are approximately the same size. Of course, the presence of cracks and other damage makes them unsuitable for stewing with minced meat.

If you take into account the listed subtleties, the stuffed peppers will turn out tasty, and stewing them in a saucepan will not cause much trouble for the housewife.

How long to simmer stuffed peppers?

There are several ways to prepare stuffed peppers. They differ from each other in the type of heat treatment. Many housewives are accustomed to simmering peppers the old fashioned way in thick-walled dishes on the stove. How long to simmer stuffed peppers in a saucepan? The duration of their heat treatment is approximately 30-35 minutes.

Traditionally, cooks use pork tenderloin, chicken breast or veal for the filling. You can also use mixed minced meat. For satiety, rice cereal is added to the treat.

On a note! Rice groats must first be cooked until half cooked. During the stewing process, the rice will be completely cooked. No need to overcook it.

How long to simmer peppers stuffed with meat and rice? At least half an hour. Please note that the time is measured from the moment the liquid boils. For extinguishing, you can use clean water. But today many people like the taste of stuffed peppers in tomato or sour cream sauce. Regardless of which sauce you choose, the treat should be simmered for at least half an hour.

Advice! Try to choose peppers that are roughly the same size so they cook evenly.

Some housewives purchase semi-finished products or prepare stuffed peppers, which they store in the freezer. How long to stew frozen stuffed peppers? Since the product is not defrosted before cooking, the cooking time should be increased by an average of a quarter of an hour. Therefore, stewing stuffed peppers that have been previously frozen will last from 45 to 50 minutes.

Stuffed peppers aren't the only thing cooked on the stovetop. You can use an oven for this. Place all the ingredients in a fireproof dish and fill the pan halfway with filtered water, broth or sauce. In this case, the duration of heat treatment will be about 40-50 minutes. The optimal temperature range is 180-200°.

How long to simmer stuffed peppers in a slow cooker? It all depends on which program mode you have chosen. If you are preparing stuffed peppers in stewing mode, then the timer must be set for 90-120 minutes. But in baking mode, such a dish will be ready after one hour.

Traditionally, in addition to rice cereal and minced meat, onions and carrots are added to the filling. Vegetables must be sautéed separately until cooked. If you want to diversify your menu, add any mushrooms to the filling. Stuffed peppers with vegetable filling would be a completely dietary option.

The liquid should cover the stuffed peppers almost completely, but at the same time, the stuffed vegetable should not float in the pan.

On a note! Stuffed peppers will acquire a special taste if, instead of filtered stewing water, you use meat or vegetable broth or mushroom broth.

Sauces are also easy to prepare. To prepare tomato sauce, as a rule, you use pasteurized juice or pasteurized juice as a base. Sour cream sauce is prepared from only two components - sour cream and filtered water. If you stew stuffed peppers in the oven, then at the beginning of the process it is advisable to cover the pan tightly with aluminum foil. But 10-15 minutes before the end, sprinkle grated cheese on top of the treat. Instantly the stuffed pepper will acquire a creamy aroma and delicate taste.

You don’t need to add a side dish to this treat. Vegetables, meat filling and rice are incredibly tasty and satisfying. You get an independent dish that does not require any additions.

A win-win culinary option

Many housewives know how to cook stuffed peppers. And there are no difficulties with extinguishing them, all actions have already been brought to automaticity. It's time to slightly adjust the everyday menu and prepare baked stuffed peppers. This dish has an incomparable aroma and amazing taste.

Advice! You can use multi-colored sweet peppers. This will make the dish colorful and even more appetizing.

Ingredients:

sweet bell pepper – five pieces;
chicken broth - one glass;
fresh frozen mixed minced meat – 300 g;
fresh tomatoes – 1-2 pieces;
rice cereal – ½ cup;
ground paprika, cumin, salt;
nuts, raisins - one handful each;
garlic - three cloves;
refined vegetable oil;
fresh parsley - one bunch;
onion - one head.

Preparation:

Immediately peel the onion and chop it into small cubes.
Heat a small amount of refined vegetable oil in a frying pan and fry the onion.
Grind the garlic cloves. You can put them through a press. Add the garlic mass to the onion. Season with cumin and sweet paprika.
Read also: Hedgehogs in sour cream sauce are not just meatballs for you! How to properly and tasty cook hedgehogs in sour cream sauce
Wash the rice grains thoroughly until the water becomes clear. Dry the rice and add to the pan.
Pour in warm chicken broth. You can use boiled water.
Stir everything well, add salt and simmer in a sealed container for a quarter of an hour.
In a separate pan, fry the minced meat.
While the minced meat is simmering, wash and dry the fresh tomato. If necessary, remove the skin from the vegetable. Chop the tomato into small cubes.
When the minced meat has changed color, add chopped tomato, nuts and raisins to it. Dried fruits and nuts must first be chopped.
Wash and dry the parsley, chop it finely with a knife. Add greens to the above ingredients.
Now combine the fried minced meat with rice. Stir everything vigorously until the filling reaches a uniform consistency.
Carefully cut off the top of the sweet peppers and remove the seed box. Stuff each peppercorn with filling.
Place the vegetables in a fireproof dish and cover the top with the cut off top. Lubricate each pepper lightly with refined vegetable oil.
Place in the oven for half an hour. Set the temperature at 180°.
This treat can be topped with sour cream before serving.

Stuffed peppers can truly be considered a complete, versatile dish. This treat will diversify your everyday menu and will look great on the holiday table. If you do not take into account the process of preparing the ingredients, then stewing lasts on average 30-35 minutes. Bon appetit!

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This is one of our family's favorite dishes. We usually cook it on the weekends, when all the relatives get together. Everyone is happy to treat themselves to such tasty, juicy, soft and aromatic peppers.

Description of preparation:

Many of my friends bake this dish in the oven, but personally I only cook stewed peppers, because this way the dish turns out much juicier, and the peppers themselves become very soft. Otherwise, my recipe for stewed peppers with minced meat is quite traditional; many of you should like the taste of this dish, so be sure to prepare it.

Delicious stuffed peppers can be easily prepared at home, so many will be interested in learning how and how long to simmer the stuffed peppers so that the filling is completely cooked and the peppers themselves are soft and tasty.

Cooking features

It is better to stew the peppers in a saucepan with a thick bottom, then they will cook faster and will be tender.
To prepare stuffed peppers, it is better to choose bright, but not too large fruits. It is important that the vegetables are approximately the same size. Of course, the presence of cracks and other damage makes them unsuitable for stewing with minced meat.

If you take into account the listed subtleties, the stuffed peppers will turn out tasty, and stewing them in a saucepan will not cause much trouble for the housewife.

How long to simmer stuffed peppers?

Depending on whether the peppers are freshly prepared or frozen semi-finished products, their cooking time differs by an average of 10-15 minutes; the cooking speed is also affected by the chosen cooking method, so let’s take a closer look at how many minutes to simmer stuffed peppers:

How long to simmer stuffed peppers in a saucepan? Freshly prepared stuffed peppers need to be stewed in a saucepan for an average of 30-35 minutes after boiling water, and frozen peppers should be stewed for 45-50 minutes after water boils in a saucepan.
How long to simmer stuffed peppers in a slow cooker? In a slow cooker, fresh stuffed peppers need to be stewed for an average of 60 minutes in the “Baking” mode or 1.5-2 hours in the “Stewing” mode; we increase the cooking time for frozen peppers by 10-15 minutes.

Having found out how long it takes to stew stuffed peppers, we will next consider what to stew stuffed peppers in and how to do it correctly.

How to stew stuffed peppers in a saucepan?

Ingredients: stuffed peppers, onions, carrots, water, salt, ground black pepper, tomato paste.
Total prep time: 35 minutes, prep time: 5 minutes, cook time: 30 minutes.
Calorie content: 147 calories (per 100 grams of product).
Cuisine: Slavic. Type of dish: main course. Number of servings: 2.

For cooking in a saucepan, it is better to give preference to dishes with a thick bottom, while the sequence of cooking stuffed peppers is as follows:

Place stuffed peppers of the same size in a saucepan with their noses down and fill them with cold water (the water should not completely cover the peppers, since it is still necessary to add frying), then add salt and bay leaf.
In a frying pan, prepare the pepper (fry finely chopped onion, grated carrots until golden brown and add tomato paste and water).
Add the roast to the pan, add water so that it covers the peppers and bring to a boil over high heat.
After the water boils in the pan, reduce the heat (the water should not boil too much), cover the pan with a lid and simmer the stuffed peppers for 30-35 minutes until cooked (frozen 45-50 minutes).
Place the finished stuffed peppers on plates and serve, adding sour cream.

Note: delicious stuffed peppers can be cooked in the oven; to do this, cut them in half and place them in a baking container, pour a little water on the bottom, cover the entire container with foil and simmer for 35-40 minutes in the oven at a temperature of 180-200 degrees.

How to stew stuffed peppers in a slow cooker?

An equally simple way to prepare stuffed peppers is to cook them in a slow cooker, so let’s look at how to stew stuffed peppers in a slow cooker step by step:

Place the stuffed peppers in the multicooker bowl, spouts down.
Cook in a frying pan and add to the slow cooker, then fill the pepper with cold water (the water should cover the pepper), add salt and bay leaf.
Turn on the “Baking” mode and simmer the peppers for 60 minutes (or the “Stew” mode and cooking time 1.5-2 hours).
Take the cooked peppers out of the slow cooker and serve.

In conclusion to the article, it can be noted that knowing how to properly stew stuffed peppers in a saucepan or slow cooker, you can quickly prepare a tasty and satisfying dish for your table. We leave our reviews and useful tips on how long to simmer stuffed peppers until tender in the comments to the article and share it on social networks if it was useful to you.

Chief editor of the site. Cook, technologist, traveler. I love to cook, read interesting articles about cooking and proper nutrition, learn everything new and share the most interesting things with others. I am glad to see you on the pages of the InfoEda website.

The perfect combination of tender peppers, meat, rice, tomato sauce and cheese.

How to make minced peppers

Ingredients

For 4–5 bell peppers:

300 g minced meat;
1 carrot;
1 onion;
2 tablespoons vegetable oil;
1 tomato or 2-3 tablespoons of tomato paste - optional;
100 g rice;
salt - to taste;
ground black pepper - to taste;
1 bunch of parsley - optional.

Any minced meat is suitable for the filling. Most often, peppers are made with pork, beef, chicken, lamb, turkey, or combinations of different types of meat.

The classic version is a mixture of minced pork and beef in a 1:1 ratio.

It is from this minced meat that a juicy, but moderately fatty filling for peppers is obtained.

By the way, instead of minced meat, you can use bacon, mushrooms, shrimp, vegetables or cheese:

Preparation

Grate the carrots on a medium or coarse grater and cut the onion into small cubes.

Heat the oil in a frying pan and add the onions first, and after 2-3 minutes, the carrots. Fry, stirring occasionally, until golden brown. You can add tomato pulp or tomato paste to the vegetables.

Some people prefer to add raw onions to the minced meat, but the filling will be more flavorful if it is fried.

Place the roast on a plate. If you leave vegetables in the pan, even after removing it from the heat, they will still continue to fry.

Rinse the rice well and boil in salted water until half cooked. It should be soft around the edges but still firm in the middle. Otherwise, while cooking the peppers, the rice will turn into mush.

Place the roast and rice into the minced meat. Season with salt and pepper, add chopped herbs if desired and mix well.

You can add other spices to your taste. For example, paprika, cumin, dried garlic, ground coriander, suneli hops, a mixture of peppers or Provençal herbs.

Peppers stuffed with meat and rice in tomato sauce

sweet pepper – 1.5 kg;
beef – 0.4 kg;
pork – 0.3 kg;
rice – 150 g;
tomatoes – 0.5 kg;
onions – 100 g;
sour cream – 100 ml;
fresh herbs – 50 g;
salt, spices - to taste.

Wash the meat, cut into pieces. By taking turns turning pieces of pork and beef through a meat grinder, make minced meat.
Grind the onion by passing it through a meat grinder, add minced meat. Salt it and season to taste.
Rinse the rice, cover with water and add salt. Cook until half cooked.
Place the rice in the minced meat and stir.
Wash the peppers, remove their “tails”, remove the seeds and membranes.
Stuff the peppers with a mixture of minced meat and rice.
Place the peppers in the pan tightly next to each other, brush with sour cream on top. Pour water into the pan; it should reach almost to the top of the peppers, remaining literally 1 cm lower.

This recipe for cooking stuffed peppers in a saucepan can be considered a classic.

How to Cook Stuffed Peppers on the Stove

Cut off the tops of the peppers and remove the seeds. Stuff the vegetables tightly with the prepared mixture.

Place the stuffed peppers in a large saucepan or cauldron, stuffing side up.

Then the peppers need to be almost completely filled with sauce. The top of the vegetables should remain open. Therefore, adjust the amount of liquid depending on the size of the pan.

Here are some of the most delicious sauce options:

Tomato juice + 2–3 tablespoons of sour cream + salt + ground black pepper.
2 tablespoons sour cream + 2 tablespoons tomato paste + water + salt + ground black pepper.
1 carrot + 1 onion + 2 tomatoes or 3-4 tablespoons of tomato paste + 2 tablespoons sour cream + salt + ground black pepper + water. Fry carrots and onions until golden brown. Add tomato pulp or tomato paste, sour cream and spices. Water can be poured either into a frying pan or into a saucepan, after first placing the frying on the peppers.

Cover the container with the peppers and bring the sauce to a boil. Then simmer for about 40 minutes over moderate heat.

To check the doneness of the peppers, simply taste them. Rice, meat and vegetables must be completely cooked.

Remove the peppers from the stove and leave them covered for 10–20 minutes so that they are completely saturated with the sauce and become even tastier and more aromatic.

Peppers stuffed with meat, rice and mushrooms in sour cream sauce

sweet pepper – 1.5 kg;
minced meat – 0.5 kg;
rice – 0.2 kg;
carrots – 0.5 kg;
onions – 0.5 kg;
mushrooms (ceps or champignons) – 0.4 kg;
sour cream – 0.2 l;
broth or water – 0.8 l;
butter - how much will be needed;
salt, seasonings - to taste.

Prepare the peppers by washing them, cutting off the tops, and removing seeds and membranes.
Mix boiled rice until half cooked with minced meat, add salt and season.
Peel and finely grate the carrots.
Chop the onion as finely as possible.
Cut the mushrooms into cubes.
Melt the butter in a frying pan, fry the onions and carrots in it until soft, add the mushrooms and continue frying the contents of the pan until the liquid released from the mushrooms has evaporated.
Divide the vegetables and mushrooms into two parts, one of which should be slightly larger than the other.
Mix most of it with rice and minced meat, the smaller part with sour cream.
Dilute the sour cream with broth.
Stuff the peppers with the prepared filling. Place them in a pan, pouring sour cream sauce over them.
Place the pan on the stove and simmer the peppers in sour cream sauce for 45 minutes.

This dish will surely appeal to those who are partial to mushrooms.

Stuffed peppers are easy to cook in a saucepan. The sauce in which they were stewed can be used as gravy.

How to cook stuffed peppers in the oven

You can cut the tops off the peppers, as when stewing on the stove, or cut the vegetables in half lengthwise, leaving the stems if desired. In both cases, you need to remove the seeds from the peppers.

Stuff the peppers with the prepared filling. Grease a baking sheet or baking dish with vegetable oil and place the peppers in a single layer.

To make the dish juicier, brush the tops of the peppers with mayonnaise or sour cream mixed with chopped garlic.

Place the peppers in an oven preheated to 180°C for about 40 minutes. Sprinkle with grated cheese and bake for about 10 minutes until melted.

Stuffed peppers can be cooked all year round, especially during the season when peppers are affordable for any family. You can stuff peppers with different fillings, rice with carrots, just vegetables or vegetables with poultry; in this recipe we used the traditional filling - minced meat with rice.

salt
12 sweet peppers of different colors
vegetable oil - for frying

350 g minced meat
3-4 sprigs of parsley and dill
150 g rice
onion – 1 large onion

cream 10% fat – 600-800 ml
3-4 sprigs of parsley and dill
garlic – 3 cloves
green onion – 1 bunch
2 tbsp. l. tomato paste

Peppers stuffed with meat and rice in tomato sauce

sweet pepper – 1.5 kg;
beef – 0.4 kg;
pork – 0.3 kg;
rice – 150 g;
tomatoes – 0.5 kg;
onions – 100 g;
sour cream – 100 ml;
fresh herbs – 50 g;
salt, spices - to taste.

Wash the meat, cut into pieces. By taking turns turning pieces of pork and beef through a meat grinder, make minced meat.
Grind the onion by passing it through a meat grinder, add minced meat. Salt it and season to taste.
Rinse the rice, cover with water and add salt. Cook until half cooked.
Place the rice in the minced meat and stir.
Wash the peppers, remove their “tails”, remove the seeds and membranes.
Stuff the peppers with a mixture of minced meat and rice.
Place the peppers in the pan tightly next to each other, brush with sour cream on top. Pour water into the pan; it should reach almost to the top of the peppers, remaining literally 1 cm lower.

This recipe for cooking stuffed peppers in a saucepan can be considered a classic.