Stuffed peppers with meat and rice - 5 step-by-step recipes for stuffed peppers

Although this dish is prepared with different fillings, peppers stuffed with meat and rice are one of the most popular recipes. The dish turns out juicy, aromatic, tasty and nutritious. It is popular not only in the summer and autumn, when there are many vegetables and they are affordable. Housewives have adapted to freezing peppers and delight their household with their favorite dish even in winter.

There are different cooking methods, from traditional stewing in a pan to baking in the oven. You can also use a slow cooker, it’s great for this. A Bulgarian vegetable stuffed with minced meat and rice turns out delicious using any method.

It is also a healthy food. All ingredients complement each other perfectly, filling the dish with vitamins, protein, fiber and other beneficial substances.

Therefore, it would be useful to include such food in your diet more often, and for variety, you can stuff not only peppers. Pay attention to recipes for stuffed zucchini, cooking methods for which are also on the website.

Well, in this article we will talk about recipes with a Bulgarian touch. You will learn all the intricacies of cooking and you will want to cook this dish not only for a family meal, but also for the holiday table.

Delicious stuffed peppers with rice in a slow cooker

I suggest preparing a delicious and satisfying lunch using an indispensable kitchen assistant - a multicooker. Stuffed peppers turn out incredibly tender and juicy. Can be a separate dish or an addition to a side dish. Goes great with mashed potatoes.

Cooking time: 1 hour 40 minutes
Cooking time: 20 minutes
Servings – 10

Ingredients:

Bell pepper – 10 pcs.
Pork – 600 gr.
Carrots – 5 pcs.
Ground black pepper - to taste
Tomato paste – 2 tbsp.
Onions – 4 pcs.
Salt - to taste
Sour cream – 200 gr.
Rice – 100 gr.
Greens - for decoration
Vegetable oil – 4 tbsp.
Drinking water – 400 ml.

Cooking process:

Prepare the minced meat. Wash the pork thoroughly under running cold water, then dry it with paper towels, cut into medium-sized pieces and pass through a meat grinder, you can also use a blender or food processor.

Peel the onions, rinse under cold running water and chop half of the peeled onions with a sharp knife. Pour a little vegetable oil into the multicooker bowl, add chopped onions, salt and pepper. On the multicooker panel, set the “Frying” mode, cooking time – 20 minutes. Fry the onion until softened.

Wash the carrots thoroughly and then peel them using a vegetable peeler. Grate half the peeled carrots on a fine grater and place in the bowl of the device with the fried onions, mix well and fry until golden brown.

Rinse the rice thoroughly in running water, and then add it to the fried vegetables, add 100 milliliters of drinking water, and stirring occasionally, cook until the end of the program. Then turn off the appliance and cool the filling.

Wash the bell pepper thoroughly under running water and dry. Remove the seeds and core from the prepared bell pepper.

Place the cooled filling in a bowl with minced meat and mix thoroughly until smooth. Season with salt and pepper if necessary.

Fill the peeled bell pepper with the prepared minced meat.

Form meatballs from the remaining filling.

Cut the remaining onion into medium-sized cubes. Pour a little vegetable oil into the multicooker bowl, add chopped onions, salt and pepper. On the multicooker panel, set the “Frying” mode, cooking time – 20 minutes. Fry the onion until softened.

Cut the remaining carrots into large cubes and place in the bowl of the device with the fried onions, mix well and fry until golden brown.

Then add the bell pepper pieces.

Place stuffed peppers and meatballs.

Prepare the gravy. In a small container, combine sour cream and tomato paste, pour in the remaining amount of drinking water, add salt and pepper, mix thoroughly until smooth. Pour the resulting sauce over the peppers. Close the multicooker lid. On the appliance panel, select the “Stew” program, cooking time – 30 minutes.

After the beep, carefully open the multicooker lid. Carefully place the stuffed peppers on plates, garnishing with pre-washed fresh herbs.

Serve the finished peppers with minced meat and rice.

Bon appetit!

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:

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

Minced peppers and rice, baked in the oven

I want to share a wonderful recipe for peppers with minced meat and rice, baked in the oven. The hot dish turns out incredibly appetizing with an amazing flavor combination of ingredients, perfect for any family feast or holiday celebration.

Cooking time: 1 hour 10 minutes
Cooking time: 25 minutes
Servings – 13

Ingredients:

Bell pepper – 13 pcs.
Minced meat – 600 gr.
Hard cheese – 200 gr.
Ground black pepper - to taste
Onions – 2 pcs.
Salt - to taste
Garlic – 6 teeth.
Rice – 100 gr.
Vegetable oil – 5 tbsp.

Cooking process:

Rinse the rice thoroughly in cold running water several times. Place in a saucepan and cover with cold water.

Add salt and place over moderate heat, bring to a boil, then reduce heat and simmer for 15-20 minutes.

Salt and pepper the minced meat. Mix thoroughly. Place in a well-heated frying pan, greased with a small amount of vegetable oil, and fry a little.

Peel the onions, rinse under cold running water and chop with a sharp knife.

Drain the finished rice through a sieve and rinse with cold water, allowing excess liquid to drain. Place in a separate bowl and cool completely.

Grate the required amount of hard cheese on a coarse grater.

Add chopped onions to the fried minced meat. Stirring occasionally, fry for a few minutes.

Peel the garlic, rinse under cold water, then pass through a press and add to the fried minced meat.

Place boiled rice in the minced meat.

Stirring occasionally, fry for a few more minutes.

Wash the bell pepper thoroughly under running water and dry, remove seeds and core. Grease a baking sheet with a small amount of vegetable oil, lay out the prepared bell pepper, and lightly add salt. Place the baking sheet in an oven preheated to 200 degrees and bake for 5-7 minutes.

Place half of the chopped hard cheese into the minced meat.

Stir thoroughly and immediately remove from heat.

Fill the prepared bell pepper with the prepared minced meat.

Fill a baking dish with stuffed bell peppers.

Sprinkle the remaining shredded hard cheese on top.

Place the mold in the oven for 7-10 minutes and bake the peppers at 200 degrees. Then carefully remove the pan from the oven.

Serve the stuffed peppers in portions. You can use mashed potatoes as a side dish.

Ready-made peppers with minced meat and rice, baked in the oven, also go well with boiled spaghetti.

Bon appetit!

Prepare the filling from meat, rice and vegetables

Peel the potatoes and leave them in the water while you prepare the rest of the ingredients. Grate the zucchini on a coarse grater. Peel and chop the onion. Remove the husks from the garlic and chop it in any convenient way. Mix minced meat (or chopped meat) with all the vegetables listed above. Add salt. Optionally add spices and herbs.

Attention! Add the potatoes to the minced meat right before filling the peppers. It will need to be grated or chopped using a meat grinder.

Wash the peppers. Remove the middle with the seeds. You can use any of the methods described in the previous recipe.

Now add chopped raw potatoes to your minced meat. Mix everything very thoroughly and quickly fill the peppers with the resulting filling.

Having placed the peppers, as in the first case, with the narrow end down, fill them with hot water no more than halfway. Salt the liquid a little. Close the multicooker lid. Press the "Extinguishing" button. After 40 minutes, your delicious peppers are ready.

Bell peppers stuffed with meat and rice with sour cream

I suggest using a fairly simple and quick recipe and preparing a delicious lunch or dinner. The hot dish turns out beautiful and bright in a festive way, and will be a wonderful decoration for your table. Juicy peppers are suitable as a hot main dish for a family feast.

Cooking time: 1 hour 20 minutes
Cooking time: 15 minutes
Servings – 10

Ingredients:

Bell pepper – 10 pcs.
Minced meat – 600 gr.
Tomatoes – 2 pcs.
Carrots – 1 pc.
Ground black pepper - to taste
Onions – 100 gr.
Salt - to taste
Garlic – 4 teeth.
Rice – 100 gr.
Vegetable oil – 2 tbsp.
Dried dill - to taste
Minced meat – 600 gr.
For the sauce:
Ground black pepper - to taste
Tomato paste – 3 tbsp.
Sour cream – 200 gr.
Salt - to taste
Drinking water – 300 ml.

Cooking process:

Wash the bell pepper thoroughly under running water and dry. Remove the seeds and core from the prepared bell pepper.

Heat the frying pan well over moderate heat, pour in a small amount of vegetable oil. Add peeled bell peppers and fry on all sides.

Boil the rice in salted water, then drain through a sieve and rinse with cold water, allowing excess liquid to drain.

Peel the onions, rinse under cold running water and chop with a sharp knife. Wash and peel the carrots using a vegetable peeler, then grate them on a coarse grater.

Heat the frying pan well over moderate heat, pour in a small amount of vegetable oil. Add chopped onions and grated carrots, fry until softened, stirring occasionally.

Add minced meat and fried vegetables to the boiled rice, salt and pepper. Mix thoroughly until smooth.

Wash the tomatoes thoroughly, dry, remove the stem and grate on a coarse grater. Peel the garlic, rinse, then chop with a sharp knife and add to the chopped tomatoes. Add dried dill to the resulting mass. Mix thoroughly.

Then pour into the minced meat and mix well. Fill the prepared bell pepper with the prepared minced meat and place in a saucepan or deep frying pan.

Prepare the sauce. Combine the required amount of tomato paste with sour cream and drinking water. Season with salt and pepper. Mix thoroughly until smooth. Then pour the sauce over the peppers.

Cover with a lid and simmer the dish for approximately 50-60 minutes on low heat after boiling. Remove the finished stuffed peppers with sour cream from the heat and serve in portions.

Bon appetit!

Cooking secrets

• Sometimes peppers crack when you try to stuff them tightly or remove seeds. To do this, you can keep them in boiling water for about 10 minutes and then the vegetables will become elastic. • Peppers turn out much juicier if you add pieces of some watery vegetables to the minced meat. For example, zucchini or tomato. By themselves, they will hardly taste, but they will give the minced meat an excellent taste. • If you don't like rice, you can replace it with any other cereal that also cooks quickly. For example, buckwheat, bulgur or even millet porridge.

• To make the dish more refined, the sauce can be prepared using cream, with the addition of a few tablespoons of red wine. The taste will pleasantly surprise you! • If your family really loves stuffed peppers, and you like to save time, you can make as many preparations as possible, without seeds and tops, in the summer, during the pepper harvest, and freeze them.

Diet pepper stuffed with minced chicken and rice

I want to share a wonderful recipe for stuffed peppers with minced chicken and rice. The dish turns out to be dietary and low-calorie, perfect for anyone who watches their diet and figure. Be sure to prepare it and you won’t regret it.

Cooking time: 50 minutes
Cooking time: 15 minutes
Servings – 12

Ingredients:

Bell pepper – 12 pcs.
Minced chicken – 600 gr.
Carrots – 2 pcs.
Ground black pepper - to taste
Salt - to taste
Rice – 100 gr.
Tomato paste – 3 tbsp.
Drinking water – 300 ml.

Cooking process:

Wash the bell pepper thoroughly under running water and dry.

Remove the seeds and core from the prepared bell pepper.

Rinse the rice thoroughly in running water several times, boil in salted water, then drain through a sieve and rinse with cold water, allowing excess liquid to drain. Let the rice cool completely.

Measure out the required amount of minced chicken. If the minced meat is frozen, defrost it first.

Wash and peel the carrots using a vegetable peeler, then grate them on a coarse grater.

Add minced chicken to the boiled rice and mix thoroughly.

Then add half the chopped carrots, salt and pepper, mix thoroughly until smooth.

Heat the frying pan well over moderate heat, add tomato paste, pour in the required amount of drinking water. Mix thoroughly until smooth, add salt and pepper, and add the other half of the chopped carrots. Bring to a boil.

Fill the peeled bell pepper with the prepared minced meat.

Place the stuffed peppers in a deep saucepan with a thick bottom and pour in the prepared gravy. Place over moderate heat and bring to a boil. Cover with a lid and simmer the dish for approximately 30-35 minutes over low heat.

Remove the finished peppers stuffed with minced chicken and rice from the heat and serve in portions.

Bon appetit!

Stuffed bell peppers with potatoes

Bell pepper, large, whole and roomy – 10 pieces.
Rice – 200 grams (1 cup).
Minced pork + beef – 300 grams each.
Onions – 2 large pieces.
Carrots – 3 pieces.
Potatoes – 2 pieces.
Corn starch - half a tablespoon.
Sour cream – 200 milliliters (1 cup).
Salt, black pepper and paprika, coriander, bay leaf.

Wash and dry well, remove seeds and unnecessary entrails from the bell pepper, red, white, yellow, it doesn’t matter. Peel and wash the remaining vegetables, carrots (cut 1 carrot into rings, and grate the other two), onions (cut into squares) and potatoes (grate finely).

Mix the minced meat, add finely grated potatoes and seasonings with salt. Mix thoroughly for 10 minutes, preferably with your hands. Boil the rice until half cooked. Fill the peppers up to half with grains, put the minced meat on top and cover it with a carrot ring (close it with a “lid”).

Place the peppers tightly in a large cauldron or saucepan. Fill with a small amount of water and place on low heat for 20 minutes.

In the meantime, we will prepare the sauce from sour cream mixed with starch and water. Pour this mixture over the peppers. After 5-7 minutes, you need to place carrots and chopped onions in the pan with the peppers, as well as add salt and spices. Simmer until done, serve with vegetable salad. Tip: cut the vegetables when serving so that you can see how beautiful the dish is inside if you do not mix the minced meat with white grain, but lay them out in layers.

Stuffed peppers with minced chicken with rice and egg

Bulgarian sweet pepper, any color – 15 pieces.
Rice – 200 grams (1 cup).
Fresh minced chicken – 0.5 kilograms.
Onions – 2 large pieces.
Carrots – 1 medium size.
Eggs – 1 piece.
Tomato sauce (“Krasnodar” or “Spicy”) – 4 tablespoons.
Salt, ground black pepper, ground red pepper, bay leaf.
Parsley or dill - half a bunch.
Chicken cube (broth) - according to instructions for 0.5 liters.

First of all, you need to clean the core of the pepper and carefully cut off the “lid”, then rinse the vegetables well and leave them to dry. Peel the onions and carrots. Cut the onion into small squares and pass the carrots through a coarse grater. Let the rice boil until half cooked. Meanwhile, sauté the onions and carrots in vegetable oil in a frying pan.

Mix the minced meat with spices and salt, thoroughly and for a long time, until it becomes fluffy. Then add the egg and mix again. Mix the minced meat with cereals, onions and carrots, mix with a spoon and fill the bell pepper to the top, covering it with a lid. Place in a saucepan tightly.

Prepare half a liter of broth from a cube, pour in the peppers. After 20 minutes you need to add tomato sauce and bay leaf. Using a spoon, carefully mix with the broth, cover the pan with a lid and simmer until done. Serve with sour cream and sprinkle with finely chopped herbs.

Peppers stuffed with rice and minced meat with nuts

Rice – 100 grams (half a glass).
Minced meat, preferably pork – 400 grams.
Mushrooms, champignons – 100 grams.
Bell pepper – 0.5 kilograms.
Tomato sauce – 1 tablespoon.
Carrots – 1 piece.
Pine nuts – 20-30 grams.
Sunflower oil.
Water.
Salt and ground pepper, bay leaf.

Let's cook the rice until it remains almost raw. Let's prepare the vegetables - the bell peppers need to be washed and removed from the seeds, leaving the cap on. Wash and peel the mushrooms, then cut into small pieces. Fry the mushrooms in sunflower oil until golden brown. The carrots need to be peeled and grated on a coarse grater.

Mix the minced meat well so that it becomes airy, add half-raw white grain, pine nuts, ground pepper and salt, and fried mushrooms. Mix everything well, and fill the bell peppers with delicious minced meat, close them with “lids”, put them in a saucepan, tightly and neatly. Place carrots on top like a hat.

Dissolve tomato sauce in water. Pour in the vegetables and cover the pan with a lid, simmer until done.

Peppers stuffed with rice, minced meat and cheese

Bulgarian sweet multi-colored pepper, large size - 10 pieces.
Minced meat (beef + pork) – 0.5 kilograms.
Hard cheese – 200 grams.
Tomatoes – 3 pieces.
Rice – 100 grams (0.5 cups).
Parsley - half a bunch.

We wash the pepper, cut it into halves lengthwise (boats), and remove the seeds. Mix the minced meat well with salt and your favorite spices. Boil the rice until half cooked and mix with the twisted meat. Now we start the boats with minced meat, tamping it well.

We wash the tomatoes under running water, cut them into circles, which we use to cover the minced meat in the pepper. Grate the hard cheese on a coarse grater. Sprinkle the pepper on top of the tomato circles. Place in a preheated oven on parchment paper or foil greased with sunflower oil for half an hour. After the dish is ready, sprinkle it with chopped herbs and serve with fresh vegetables.

Pepper with minced fish and rice

Minced fish – 400 grams.
Long rice – 300 grams.
White onion, sweet – 2 pieces.
Cream – 200 grams (1 glass).
Garlic – 4 cloves.
Bell peppers, sweet, multi-colored - 10 medium-sized pieces.

Wash the peppers well and clear the insides, leaving the caps to cover the dish with later. Let's prepare the filling: boil the rice until half cooked, leave it to cool.

Peel the onion and finely chop into cubes. Now we take our favorite sea fish, fillet, and put it through a meat grinder, turning it into minced meat. Sauté the onion in sunflower oil and mix it with minced fish. Then add your favorite herbs and spices. According to the recipe, enough salt and ground white pepper, as well as garlic passed through a press.

We take peppers and fill half of the fruit with white cereal, and the other half with minced fish. Place it neatly and tightly in a saucepan, pour in cream, you can put a piece of butter on top, pour in a little water so that the dish does not burn. Simmer until done and serve with any sauce.

Peppers stuffed with turkey mince and rice

Long brown rice – 300 grams.
Turkey, fillet – 400 grams.
Bell pepper, sweet, red – 7 pieces, large size.
Carrots – 1 piece, large size.
Onion – 1 piece, large size.
Tomato sauce – 2 tablespoons.
Sunflower oil – 1 tablespoon.
Salt and sugar - a pinch each.
Vinegar – 1 teaspoon.
Coriander and ground bay leaf, dried garlic and black pepper.

First of all, you need to core the peppers, leave the caps, rinse the vegetables and blanch for 5 minutes in slightly salted water without a lid. Remove and place on a platter to dry.

Rinse the cereal well, then pour it into a saucepan, add hot water (in the amount of 2 times more grains) and put it on the fire, while covering the saucepan well with a lid. Place over medium heat and bring to a boil, then turn off immediately. This little trick will allow the meat to remain juicy in the peppers, since the cereal will be sufficiently saturated with water, and the meat juice will remain in place.

Peel the onion, cut into small pieces, peel the carrots and grate on a coarse grater, sauté everything together in sunflower oil.

We pass the turkey through a meat grinder to obtain homogeneous minced meat.

To fill, we need to mix vinegar with a small amount of water, add tomato sauce, sugar with salt, black pepper and sunflower oil. Pour this all over the fried onions and carrots, simmer in a saucepan for 5-7 minutes.

Mix the rice with the minced turkey, stuff the peppers, put them tightly in a saucepan and pour in the sauce, simmer until tender. You can serve the finished dish with sour cream.

Peppers stuffed with soy mince and rice

Rice – 1 cup (200 grams).
Soy mince – 400 grams.
Onions – 2 pieces, large size.
Carrots – 1 piece, large size.
Eggs – 1 piece.
Pepper – 7 medium size pieces.
“Spicy” tomato sauce – 2 tablespoons.
Salt, sugar, ground black pepper and bay leaf.
Vegetable oil - for frying.

Let's clean the pepper. Wash the vegetables and leave them to dry. Boil the rice until half-baked and let it cool. Steam the soy minced meat.

To the minced meat you need to add salt and sugar, black pepper and bay leaf, preferably ground, add an egg, finely chopped onion (1 piece), and cereals. Mix all the ingredients well and fill the peppers to the top, covering with a lid with a stem.

Place the peppers in a saucepan over low heat, adding a little water. In the meantime, cut the carrots into thin strips and the onion into half rings, fry until golden brown, mix with tomato sauce, add seasonings to taste. Pour the mixture over the vegetables, cover with a lid and cook until a pleasant aroma fills the kitchen. Serve with mashed potatoes.

Peppers stuffed with smoked chicken, rice and Adyghe cheese

Smoked chicken fillet – 400 grams.
Long rice - 1 cup (200 grams).
Mushrooms, any, to your taste – 100 grams.
Red bell pepper – 5 pieces, large size.
Adyghe cheese – 150 grams.
Onions – 2 pieces.
Carrots – 1 piece, small size.
Medium fat sour cream – half a glass (100 grams).
Butter – 100 grams.
Ground black pepper, thyme, salt, ground paprika.

Let's prepare the minced meat: put the chicken through a meat grinder. Wash and peel onions and carrots, as well as mushrooms, chop and add to the chicken to turn them into minced meat, mix everything. Sauté the mixture over medium heat in vegetable oil until golden brown.

Let the rice cook until half cooked. Lightly blanch the peeled peppers.

Mix the cereal that has cooled to room temperature with the minced meat. Cut the cheese into small cubes and add to the filling. Add salt and spices. Now stuff the pepper and put it in a pan, tightly and neatly.

Simmer the melted butter with sour cream, thyme, and paprika over low heat. The result is a tasty and light creamy sauce, which we will pour over the peppers half an hour before they are ready. You can serve with chopped dill, as a separate independent dish.

Stuffed peppers in dough

Yeast-free puff pastry – 0.5 kilograms.
Sweet bell pepper – 7 pieces.
Minced meat (beef – 200 grams + pork 300 grams) – 0.5 kilograms.
Rice – 300 grams.
Salt, red and black ground pepper, dried garlic.

Pre-defrost the dough, just remove it from the freezer and leave it in the kitchen for 40 minutes. Cut the thawed puff pastry into triangles.

Peel the pepper, rinse, stuff with minced meat mixed with seasonings and spices. Place each pepper on the dough and wrap it nicely. Let the dish sit uncooked for 10 minutes, and in the meantime preheat the oven to 180 degrees.

Place pepper puffs on baking paper greased with butter and place in the oven for half an hour until cooked. Serve with finely chopped herbs.

How to make stuffed peppers with turkey and rice?

For lovers of simple homemade dishes, I would like to recommend an easy-to-prepare dish. Stuffed peppers with turkey and rice are tender and juicy. Everyone without exception will like this balanced dish and will become your favorite. Prepare and please your loved ones.

Cooking time: 1 hour 15 minutes
Cooking time: 15 minutes
Servings – 10

Ingredients:

Bell pepper – 10 pcs.
Minced turkey – 600 gr.
Tomatoes – 1 kg.
Carrots – 200 gr.
Ground black pepper - to taste
Onions – 150 gr.
Salt - to taste
Rice – 100 gr.
Allspice – 5 pcs.
Olive oil – 5 tbsp.

Cooking process:

Prepare all the necessary ingredients for the turkey and rice stuffed peppers.

Peel the onions, rinse under cold running water and chop with a sharp knife.

Wash and peel the carrots using a vegetable peeler, then grate them on a coarse grater.

Wash the tomatoes thoroughly, pour boiling water over them, then place them in cold water and remove the skins and stems. Grind the peeled tomatoes with an immersion blender.

Rinse the rice thoroughly in running water several times. And then put it in a bowl with minced meat, add salt and pepper, and mix thoroughly until smooth.

Wash the bell pepper thoroughly under running water and dry. Remove the seeds and core from the prepared bell pepper.

Fill the prepared bell pepper with the prepared minced meat.

Heat the pan well over moderate heat, pour in a small amount of olive oil. Add chopped onions and fry until softened.

Then add the grated carrots and fry until softened, stirring occasionally.

Then pour in the chopped tomatoes.

Place the stuffed peppers in the pan with the gravy.

Add allspice and add a little salt.

Cover with a lid and simmer the dish for approximately 35-40 minutes on low heat after boiling.

Remove the finished stuffed peppers with turkey and rice from the heat and serve in portions.

Bon appetit!

Ground meat

A very important component for delicious stuffed peppers with meat and rice is minced meat, prepared with all care. Cook the rice.

Rinse the meat. Grind it in a meat grinder. Mix with boiled, cooled rice. Add onion, salt and pepper. Now mix the semi-finished product very diligently.

As a result, you will have soft and juicy minced meat for filling the bell peppers. Cover the container in which you made the minced meat with a tight lid. Let it sit in the refrigerator.

Stuffed bell peppers with meat and rice in tomato sauce

I suggest preparing stuffed peppers with meat and rice in tomato sauce. The recipe is quite simple and quick. All you need is desire and a good mood. The products used are available. Be sure to prepare it and you won’t regret it, that’s for sure!

Cooking time: 1 hour 10 minutes
Cooking time: 15 minutes
Servings – 12

Ingredients:

Bell pepper – 12 pcs.
Minced meat – 800 gr.
Tomatoes in their own juice – 800 ml.
Bay leaf – 1 pc.
Ground black pepper - to taste
Onions – 3 pcs.
Salt - to taste
Allspice - to taste
Rice – 100 gr.
Granulated sugar – 0.5 tsp.
Vegetable oil – 2 tbsp.
Ground cinnamon - to taste
Ground cloves - to taste
Ground ginger - to taste
Ground paprika - to taste

Cooking process:

Rinse the rice thoroughly in running water several times. Place in a saucepan and boil in salted water for 15 minutes after boiling. Then rinse under cold water and allow excess liquid to drain.

Peel the onions, rinse under cold running water and chop with a sharp knife. Add half the chopped onion to the bowl with the minced meat, add salt and pepper.

Place the boiled rice in a bowl with minced meat.

Mix thoroughly until smooth.

Wash the bell pepper thoroughly under running water and dry. Remove seeds and core.

Fill the peeled bell pepper with the prepared minced meat.

Heat the pan well over moderate heat, pour in a small amount of vegetable oil. Add the other half of the chopped onion and fry until softened.

Using a can opener, open a can of tomatoes in their own juice.

Place the tomatoes in a deep container and use an immersion blender to puree until smooth.

Add the resulting tomato mass to the fried onions. Add granulated sugar. ground cinnamon, ground cloves, ground paprika, ground ginger and salt.

Bring the gravy to a boil.

Place the stuffed peppers in the pan with the gravy. Add bay leaf and allspice. Cover with a lid and simmer the dish for approximately 35-40 minutes on low heat after boiling.

Remove the finished stuffed peppers with meat and rice in tomato sauce from the heat and serve in portions.

The dish turns out incredibly tender and practically melts in your mouth.

Bon appetit!

Video on how to freeze stuffed peppers for the winter in the freezer

In summer and autumn, while vegetables are plentiful and affordable, housewives make a variety of supplies for the winter and often use the freezer for this purpose. Peppers tolerate freezing well without losing their quality after defrosting. You can prepare the vegetables whole without filling, or you can stuff them right away. In winter, all you have to do is take them out of the freezer and stew them. For a detailed cooking and freezing process, watch the video.

I am sure that such a dish as peppers stuffed with meat and rice is present in your diet, because it is incredibly tasty and healthy. I really hope that in my selection of recipes you will find something new for yourself.

Bon appetit!

Peppers with minced meat and rice in sour cream and tomato paste sauce

I suggest preparing stuffed peppers with sour cream and tomato paste. The dish turns out balanced in taste, tender and juicy. Stuffed peppers are a great option for a tasty and satisfying family lunch.

Cooking time: 1 hour 15 minutes
Cooking time: 15 minutes
Servings – 10

Ingredients:

Bell pepper – 10 pcs.
Minced meat – 800 gr.
Carrots – 1 pc.
Ground black pepper - to taste
Onions – 100 gr.
Salt - to taste
Rice – 100 gr.
Sour cream – 200 gr.
Tomato paste – 3 tbsp.
Bouillon cubes – 2 pcs.
Vegetable oil - for frying

Cooking process:

Prepare all the necessary ingredients for stuffed peppers with sour cream and tomato paste.

Rinse the rice thoroughly in running water several times. Place in a saucepan and boil in salted water for 15 minutes after boiling.

Wash the bell pepper thoroughly under running water and dry. Remove the seeds and core from the prepared bell pepper.

Leave the pepper caps intact.

Rinse the boiled rice under cold water and allow the excess liquid to drain. Cool it completely.

Rinse the peeled bell peppers under cold water.

Then place it in a deep saucepan.

Pour boiling water over it and leave for 3-5 minutes.

Place the rice in a bowl with the minced meat, add salt and pepper, and mix thoroughly until smooth.

Remove the scalded bell pepper from the boiling water using a slotted spoon.

Peel the onions, rinse under cold running water and chop with a sharp knife. Wash and peel the carrots using a vegetable peeler, then grate them on a coarse grater. Fry the vegetables in a small amount of vegetable oil in a well-heated frying pan until soft.

Fill the prepared bell pepper with the prepared minced meat.

Place the stuffed bell peppers in a deep saucepan.

Cover with caps.

If there is any minced meat left, like mine, form into hedgehogs.

Pour prepared boiling water over the broth cubes and add the required amount of tomato paste. Add salt and pepper, mix thoroughly until smooth, add bay leaf.

Pour the prepared sauce over the peppers and add the fried vegetables, distributing them evenly.

Then add the required amount of sour cream. Place the pan on moderate heat. Cover with a lid and simmer the dish for approximately 35-40 minutes on low heat after boiling.

Remove the finished stuffed peppers with sour cream and tomato paste from the heat and serve in portions. Serve additional sour cream.

Serve the finished dish on its own or add your favorite side dish.

Bon appetit!

Recipe for stuffed peppers in vegetable gravy with tomato paste

For the gravy you will need the most popular vegetables: onions and carrots. And definitely tomato paste, without which you won’t be able to achieve the desired taste. Sour cream is not needed here, so the calorie content of the dish will be less than with its presence.

Ingredients:

bell pepper - 1-1.2 kg
any minced meat - 800 gr.
boiled rice - 3 tbsp. (1.5 tbsp. raw)
onions - 2 pcs.
carrots - 1 pc. large
tomato paste - 2 tbsp.
salt, spices, sugar - to taste
khmeli-suneli - 1.5 tsp.
water - 1 l
vegetable oil for frying

Cooking steps:

1. Boil the rice until half cooked. Remove the seeds from the peppers, leaving the fruits whole.

2. Grate the carrots on a coarse grater, cut the onion into quarter rings.

3.Pour vegetable oil into the frying pan and add chopped onions and carrots. Stir, cover and turn heat to medium. Simmer for 5-7 minutes. There is no need to fry it over high heat, you just need to soften the vegetables a little.

4.After 3 minutes, season the roast with salt and desired spices. This approach (adding spices in the pan) will make the final dish tastier.

5.For the filling, mix rice and minced meat.

6.Add half of the stewed vegetables from the frying pan to the resulting mixture. Also add salt to taste and add suneli hops. This seasoning goes well with meat and vegetables.

Using your hands, thoroughly knead the filling for the peppers so that all the spices are evenly distributed.

7.Fill the pepper with the filling, compacting it so that there is no empty space left. Place the ingredients in a pan.

8.To prepare the dressing, mix the remaining roasted vegetables with tomato paste. Fill with warm water and season with salt.

9.Pour the gravy over the stuffed vegetables. If necessary, add more water.

10.Place the pan on the stove, bring the filling to a boil and simmer under the lid for about 40 minutes. During this time, everything will have time to soak in each other’s juices and exchange tastes.

11.This is a delicious way to feed your family a balanced meal of vegetables, grains and meat. And with fresh herbs it will be even more beautiful and healthy. Eat for your health!

A simple recipe for peppers stuffed with meat and rice with gravy in the oven

It is with great pleasure that I want to share my favorite recipe for incredibly delicious stuffed peppers with gravy, cooked in the oven. The dish turns out unusually tender and juicy. Prepare it and you will pleasantly surprise your loved ones.

Cooking time: 55 minutes
Cooking time: 15 minutes
Servings – 10

Ingredients:

Bell pepper – 10 pcs.
Minced meat – 600 gr.
Carrots – 1 pc.
Ground black pepper - to taste
Onions – 100 gr.
Salt - to taste
Greens - to taste
Rice – 100 gr.
Sour cream – 100 gr.
Ground paprika - to taste
Tomato paste – 2 tbsp.
Drinking water – 200 ml.

Cooking process:

Wash the bell pepper thoroughly under running water and dry. Cut the prepared bell pepper lengthwise and remove seeds and core. Rinse the peeled bell peppers under cold water.

Then place it in a deep saucepan. Pour boiling water over it and leave for 3-5 minutes.

Place minced meat in a deep bowl.

Peel the onions, rinse under cold running water, chop with a sharp knife and add to the minced meat.

Wash and peel the carrots using a vegetable peeler, then grate on a coarse grater and add to the minced meat.

Season with salt, add ground black pepper and ground paprika to taste.

Rinse the greens thoroughly in cool running water, then shake off excess moisture and chop with a sharp knife. Add chopped herbs to the rest of the ingredients. Leave some greenery for decoration.

Rinse the rice thoroughly in running water several times. Place in a saucepan and boil in salted water for 15 minutes after boiling. Then drain through a sieve and cool completely.

Place the rice in a bowl with the minced meat and mix thoroughly until smooth.

Prepare a baking dish. Stuff the bell pepper halves with prepared minced meat and place in a baking dish.

Prepare the sauce. In a small container, combine tomato paste with sour cream, salt and pepper. Pour in the required amount of drinking water and mix thoroughly until smooth.

Pour the prepared sauce over the peppers.

Place the pan in a preheated oven and bake the dish for approximately 35-40 minutes.

Cool the finished stuffed peppers with gravy, cooked in the oven, slightly and serve in portions. Additionally, decorate the dish with chopped herbs.

Bon appetit!

Classic version

Make the first recipe for peppers stuffed with meat and rice using standard kitchen utensils. You will need a frying pan with high sides and a quality saucepan. It is desirable that it be cast or have non-stick properties.

Once you have decided on the dishes, you need to make sure that all the products listed in the list are available. Purchase the missing ingredients and quickly start preparing stuffed peppers with meat and rice. List of components:

Bell pepper - 1.5 kilograms. Its color can be any. However, give preference to those vegetables that have thick walls.
Minced meat - 500-700 grams. Take the minced meat that you like best. Pork and even chicken are perfect.
Rice - 1 glass. Here we mean a finished boiled product.
Onions - 2 pieces. One will go into minced meat, the second will become part of the gravy.
Also, for stuffed peppers with meat and rice, you need to take a couple of carrots. Choose large root vegetables.
Tomatoes - 1-2 pieces. They can be replaced with three tablespoons of thick tomato paste.
Garlic - 2-5 cloves. The exact amount depends on the taste preferences of the cook or tasters.
Salt, ground black pepper and other spices are optional and to taste.
Vegetable oil, as needed during the process. Usually 3-4 tablespoons are enough, but it all depends on the container in which you will cook bell peppers stuffed with meat and rice.

Stuffed pepper halves with vegetables - the most delicious recipe

Baked in the oven, the peppers turn out no less tasty! I suggest using this recipe for connoisseurs of delicious and, at the same time, easy-to-prepare dishes.

The deliciousness turns out to be indescribable! Juicy pepper with a delicate filling inside, and under a stretchy cheese cap. To prevent the dish from being dry, we will add tomato sauce. In a word, the result is bomb - try it!

List of ingredients:

4 medium sized bell peppers
Minced meat (any) – 500-600 gr.
Medium onion – 1 pc.
Carrot – 1 pc.
3 tsp mayonnaise
1 clove of garlic
2 tbsp. tomato paste
Salt, ground pepper, spices to taste
Half a cup of uncooked rice
Cheese – 100-150 gr.

Cooking process:

Wash the bell peppers and wipe them off with napkins to remove any drops of water. We cut each vegetable into 2 parts lengthwise, without first removing the stalk. We clean out the seeds and soft partitions. We leave the tail. We rinse the inside to remove any remaining seeds.

This is done so that the filling does not fall out or leak out during cooking.

Place them in a baking dish for now.

Wash the rice and boil until semi-cooked in salted water. Then rinse with cool water and drain all the liquid using a sieve.

Grate the carrots or turn them into thin strips using a knife. Peel the onion. We chop it into cubes or quarter rings - as you wish.

Heat a little odorless vegetable oil in a frying pan. Add vegetables here and fry for a few minutes until soft.

There is no need to fry it too much until it becomes charcoal :). Carrots and onions should be juicy. Then the mass needs to be cooled a little.

Pass the garlic through a press or with a fine grater. Mix it in a separate bowl with mayonnaise. Place the resulting mixture equally into each “boat”. Lubricate the entire inside evenly.

Add a little fried vegetables to the peppers. We leave some for minced meat.

You can use any minced meat. In this case, it is chicken. Add the remaining onions and carrots here. Salt to taste and add your favorite spices that go well with meat.

We transfer the rice here and mix everything. At this point the filling is ready.

We fill our vegetable boats tightly. You can even fill them with a small mound. Return to baking pan.

Mix tomato paste in a glass of warm water. Salt and add half a teaspoon of sugar for flavor balance. Pour this sauce over the peppers. Do this carefully so as not to damage the integrity of the filling. The liquid should cover the vegetables by about half or a little less. If necessary, you can add a little clean water.

Heat the oven to approximately 220 degrees. We send the form here, after covering it with foil or a special lid. Place in the oven for 40 minutes.

Take it out and sprinkle with grated cheese. If you want, you can add another slice of tomato - but this is not necessary.

Source - https://www.youtube.com/watch?v=ZOdvVtKGnDY

This time there is no need to cover with foil or a lid. Place back in the oven for a few minutes to bake until golden brown.

After removing from the oven, let the dish cool slightly. Then you can serve.