Stuffed peppers stewed in tomato juice

Classic recipe

The most popular and easiest way to cook stuffed peppers with meat and rice is in a pan on the stove.

Ingredients:

• 8 bell peppers of the same size;
• 500 g beef, pork or mixed minced meat;
• 100 ml rice;
• 2 onions;
• 2 carrots;
• 2 tbsp. l. tomato paste and sour cream;
• Ground black pepper, parsley and salt - to taste.

Cooking steps:

1. Wash the pepper and use a knife to make a hole in the top around the stem. Gently clean out the grains and membranes.
2. Finely chop the peeled onion. Fry it in butter until golden brown. Add grated carrots to the pan and continue frying for another 5-10 minutes.
3. Place the washed rice in a large saucepan with a thick bottom and add 100 ml of water. Cook the cereal until half cooked for 10 minutes.
4. Add minced meat, half the fried vegetables, herbs and salt to the rice. Mix the filling thoroughly and use a spoon to stuff all the peppers with it. Press down gently so that the entire vegetable is covered.
5. Place the prepared product in a pan vertically with the spout down in 1 layer. Pour hot salted water up to the middle of the peppers. Add the remaining roast, tomato paste, sour cream.
6. After boiling, reduce the heat to low and simmer the dish until cooked.
7. After turning off the heat, cover the dish with a lid and leave for 5-10 minutes.

Make sure that the peppers do not tear during processing, otherwise the minced meat will fall out of them during cooking.

Stuffed peppers with minced chicken

Cooking time: 1 hour. Number of servings: for 6 people. Calorie content: 80 kcal per 100 g of product. Kitchen appliances and utensils: blender, frying pan, saucepan.

Ingredients

Choosing the right ingredients

• We will use minced chicken . Don’t take it from just one fillet, it will be a little dry. Only if you initially want to get the dish in this version, then it will do. Ideally, you can make minced meat from thighs or one chicken at home.
• The pepper can be any color, but it is better to choose a larger size . This makes large and beautiful portions, and it’s easy to stuff.
• The amount of pepper will depend on its size, but you will need about one and a half kilograms.
• I learned the recipe for sauce for stuffed peppers in one of the restaurants. You can use it not only for this dish, but also for any other. It really turns out very tasty and aromatic thanks to the spices.

Step by step recipe

1. Wash one and a half kilograms of bell peppers, remove the stems and seeds.
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2. Cut the bottom of two large tomatoes crosswise and pour boiled hot water over them. Leave for 10 minutes.

3. Chop 2 onions large and two finely.

4. Fry finely chopped onion, sprinkle with black pepper.

5. Grate one carrot on a coarse grater and two on a fine grater.

6. Add 2-3 cloves of garlic, passed through a garlic press, to the finely grated carrots.

7. Fry them together with onions.

8. Pour 70 g of rice and fried vegetables into 1 kg of minced meat, add salt and mix.

9. Stuff the peppers. Place in a column in a pan.

10. Saute the coarsely chopped onion. When it turns golden, add carrots.

11. Remove the skins from the tomatoes and make a tomato using a blender or meat grinder.

12. Mix one hundred grams of ketchup or tomato paste with the tomato. If you don't have tomatoes at home right now, you can do without them. Add 100 g of sour cream here if desired.

13. Add a teaspoon each of salt, sugar, black pepper, half a coffee spoon of turmeric and a pinch of cumin. Break 2 bay leaves and add here.

14. Mix everything and pour into the pan with the onions and carrots. Let it simmer for about five minutes. Then pour about enough boiling water to pour it into the pan with the peppers and simmer for 10 minutes.

15. Pour the sauce over the peppers. If you couldn't cover them completely, add water.
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16. Put on the fire and simmer after boiling for about 25 minutes.

Video recipe for preparing stuffed peppers with minced chicken and rice

I bring to your attention a short video that outlines the entire process of preparing a delicious treat step by step.

With cream

You can prepare stuffed peppers with cream sauce.

Ingredients:

• 8 stuffed peppers;
• 1 small bunch of green onions;
• 3 cloves of garlic;
• 3–4 sprigs of parsley and dill;
• 600–800 ml cream with 10% fat content;
• 2 tbsp. l. tomato paste.

Recipe:

1. Wash and finely chop the onion, garlic, and herbs.
2. Heat vegetable oil in a frying pan.
3. Sauté the onion and garlic for 2 minutes.
4. Add tomato paste and cream.
5. Salt and pepper the sauce to taste.
6. Simmer the dressing for 7 minutes over low heat, then stir and remove from the stove.
7. Place the prepared stuffed vegetables in a saucepan, pour the sauce over them, add a little water and cook until tender.

Serve the dish, generously pouring the remaining broth after cooking and garnishing with fresh herbs.

Stuffed peppers with creamy sauce are especially tender.

What is the best way to stew stuffed peppers?

How to stew a dish and in what? This is the most asked question by housewives. Let's discuss all the possible options:

1. Vegetables can be stewed simply in water with the addition of pepper and salt. To do this, they are placed one to one very tightly in a pan. Add some salt to the water, add pepper and pour the resulting solution into the bowl with the peppers. Be sure to add a bay leaf. Next, place the pan on the fire and bring the dish until fully cooked.
2. In addition, peppers can be stewed in sour cream. To do this, you need to dilute the sour cream with water, mix well, add salt and pepper. Pour the resulting sauce over the peppers, bring to a boil, then cook over very low heat until tender.
3. The dish can also be stewed in sour cream and tomato sauce. To do this, the pepper is filled with a special mixture. The sauce is prepared as follows: two tablespoons of tomato paste are diluted in water (400 grams), spices are added, combined with sour cream (300-400 grams).
4. Peppers can also be stewed in tomato juice. To do this, you only need the juice itself, spices and salt. Or you can use tomato sauce. This is how she prepares. Place tomatoes and herbs cut into several pieces into a blender, and you can also add garlic. We chop it all up. Pour the resulting mixture over the peppers and simmer. If the sauce is too thick (it all depends on the tomatoes), you can dilute it with water.

In the microwave

You can quickly stew homemade or store-bought frozen stuffed peppers in the microwave.

Ingredients:

• 3–4 prepared peppers;
• 2 tbsp. l. sour cream;
• 2 tbsp. l. tomato paste;
• salt, ground pepper.

Preparation:

1. Defrost semi-finished products in the device by selecting the appropriate mode. Turn every 3 minutes to ensure they defrost evenly.
2. In a special microwave-safe bowl, mix sour cream, tomato paste, and spices. Add some water.
3. Place the peppers in a bowl, cover with a lid, turn on the heat for 3-4 minutes at a device power of 800 W.
4. After the signal, reduce the power of the device to 600 W, cook for another 20 minutes.
5. Check the product. If necessary, extend the microwave operation.
6. Before serving, decorate the dish with herbs and sauce.

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.

• Author: Maria Sukhorukikh
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In a slow cooker

You can cook stuffed peppers quickly and easily using this kitchen device.

Ingredients:

• 6–8 prepared stuffed peppers;
• 2 tbsp. l. tomato paste;
• 2 tbsp. l. sour cream;
• 1 tbsp. l. vegetable oil;
• ground black pepper, herbs and salt - to taste.

Recipe:

1. Grease the bowl of the device with vegetable oil, place semi-finished products in it in 1 layer.
2. Pour water up to the middle of the stuffed peppers, add sour cream, tomato paste and spices to taste.
3. Close the lid, select the “quenching” mode and set the timer.
4. After the signal, check the product for readiness.
5. Before serving, sprinkle the dish with herbs.

How to properly and tasty cook stuffed peppers in a saucepan

Bell pepper is rich in vitamins C, A, K, group B, it contains hexenal and hexanol. It is believed that this gift of nature can protect against cancer because it contains lycopene. There is iron and calcium, magnesium and potassium, copper and zinc, manganese and selenium. Thus, pepper has valuable substances that will increase immunity and protect against diseases. But only ripe pepper has all these beneficial properties. This means that dishes must be prepared from ripened fruits.

Choosing a quality pepper is simple: it should be free of rot and dark spots on the skin, and the stalk should be a pleasant green color. Fresh pepper cannot be stored for a long time, a maximum of a week, as it gradually loses vitamins A and C. But bell peppers can easily tolerate freezing. Therefore, if you are planning a dish not on the day of purchase, but in a couple of weeks, you can freeze the pepper by placing it in the freezer.

To make the dish truly tasty and beautiful, so that the filling is pleasing to the eye, and the pepper itself does not look like a wet rag, you need to take the advice of experienced chefs.

1. For stuffed peppers, you need to choose fruits of the same size and shape. If you want the peppers to “stand” in the pan, then you need to use the blunt-nosed fruits. However, the shape of the fruit does not affect the taste of the pepper itself.
2. For stuffing, it is better to use red and yellow peppers. They are pleasantly sweet. Green peppers have a somewhat spicy taste.
3. To prevent the rice from boiling over while the stuffed peppers are being prepared, it is boiled until half cooked, and only then added to the minced meat. You can also use raw rice, but then the cooking time for stuffed peppers increases, and this can lead to the vegetables becoming overcooked.
4. To make the filling tender, tomato paste is mixed with sour cream. It is advisable to use low-fat sour cream. Instead of ready-made tomato paste, you can use fresh tomatoes, but first you need to grind them in a blender. In this case, you will need a lot of spices.
5. The peppers will become elastic if you pour hot water over them and leave them for a while. Then they are easy to stuff. If you add salt to the water, you can remove the bitterness from the pepper that may be in the fruit.
6. You can remove the transparent skin from the peppers by keeping them in boiling water. But you need to remember that such peppers become very tender and may lose their shape when stewed. In addition, boiling water kills vitamins.
7. The filling for peppers can be varied. This includes cottage cheese, cereals, minced meat, minced vegetables, and seafood. For every taste and budget. A more budget-friendly option is peppers with minced vegetables and chicken.
8. To ensure that the stuffed peppers are moderately soft and that the filling is well cooked, you need to simmer over low heat. Strong fire is the enemy of a tasty dish. If you place the pan over low heat, all the ingredients will cook evenly.
9. It is better to simmer under the lid, so the peppers will steam better.
10. You can add a raw egg to the minced meat to better bind the ingredients. Mayonnaise has the same function. However, you need to remember that if mayonnaise is used, the dish becomes fattier and higher in calories.

These tips will help you make the most delicious stuffed peppers.

How long to cook?

The following factors influence the cooking time of stuffed peppers:

• vegetable sizes;
• variety;
• volume of filling;
• product procurement;
• cooking method.

Duration of different methods of cooking stuffed peppers

Check the readiness of the dish to taste. Vegetables and filling should be soft and juicy.

Stuffed peppers in a pan: step-by-step recipes with photos

Stuffed peppers in a pan: step-by-step recipes with photos. The recipe, which came to Russian cuisine from Moldova, has become very popular. However, analogues of this dish can be found in Bulgaria and Romania, because there they honor the elegant bell pepper. This fruit is a storehouse of vitamins necessary for the normal functioning of the human body. Therefore, dishes with red, yellow, and green peppers are regularly introduced into the diet of people seeking healthy food.

In addition, bell peppers are self-sufficient. If it is prepared with filling, then a side dish is no longer required. The dish itself is hearty and high in calories to fill the body with the necessary energy. At the same time, there is no feeling of heaviness, because stuffed peppers are harmoniously selected ingredients. Nothing superfluous, only valuable elements.

Useful tips

This you need to know:

• Bell peppers cook for the same amount of time regardless of color. Therefore, you can use green, yellow or red vegetables. This way the dish will come out beautiful and appetizing.
• For the filling, it is better to prepare mixed minced meat at home. To do this, take pork or beef in equal proportions. Then the peppers will turn out soft and very tender. Store-bought minced meat can be a little tough even after stewing for a long time.
• For a lighter dish, use poultry such as turkey or chicken. The filling will be tasty and less greasy.
• During cooking, you can put potatoes cut into slices between the peppers. It is stewed in sauce and can be served as a separate side dish.
• When microwaving stuffed peppers, sprinkle them with a little flour. Then they will retain the juice and come out juicier and richer.
• Serve the dish with cream sauce, ketchup, sour cream or mayonnaise mixed with garlic.

Knowing how and how much to cook stuffed peppers, you will be able to please your family with a delicious, hearty dish. It can be served for lunch or dinner. First decorate the plate with chopped herbs and your favorite sauce.

How to cook frozen peppers

If you've stuffed a lot of peppers for future use, you don't necessarily need to cook them all at once. You can simply pop it in the freezer until you need it. It is very comfortable. Moreover, modern freezers are large and allow long-term storage of any food.

The question arises - in this case, how to stew the pepper? Frozen stuffed peppers are prepared in almost the same way as fresh ones. You need to take the pieces out of the freezer and let them thaw a little (just a little, they shouldn’t completely melt and lose their shape). Next, you also place the peppers in the container in which you intend to cook, pour the sauce over the vegetables and put them in the oven. You can use a slow cooker.