Peppers stuffed with meat and rice - 3 most delicious recipes

Hello my dear readers!

Stuffed peppers in the oven are one of my family’s favorite summer and fall dishes. Moreover, everyone without exception loves it and makes sure to cook it once a week. Of course, every housewife has her own recipe, but today I want to show you exactly the one that has taken root in my family forever. Buy minced meat for peppers of good quality, from a trusted manufacturer, and always buy round rice and never steamed, as it will significantly reduce the taste of the finished dish.

Ingredients for the dish

The main product for our recipes is bell pepper. It is very important to choose the right form. The fruits should be even, smooth, without signs of damage, with dense pulp. And for the dish to turn out beautiful, the color of the peppers should be bright. Combine ripe red, green and yellow fruits, then the stuffed peppers will arouse even more interest among your guests! After all, everyone knows that the first step in evaluating a dish is its appearance.

Choose ripe, bright and juicy peppers

Note! In order for the stuffed peppers to bake or stew evenly, you need to choose small and medium-sized fruits. Problems may arise with large vegetables: the filling will boil on the outside, but remain raw on the inside. A half-cooked dish is not part of your celebration plans, is it?

What to choose for the filling? Traditionally, we stuff peppers with meat and rice, adding fried vegetables and spices. It turns out that there are so many ways to stuff peppers - it’s just mind-boggling! And serving the finished dish in various sauces is also an art. This is what we will talk about today. In the meantime, remember a few basic cooking tips:

Preparing peppers for stuffing is as follows: the fruits are thoroughly washed, the top is cut off from them so that it is convenient to put the filling; The partitions containing the seeds are removed from the inside. Rinse again and you're done.
In any case, the rice for the filling is boiled until half cooked. Raw grains will remain hard when baked or stewed, while boiled grains will simply spread into an unpleasant sticky substance.
Stuffed peppers love fresh herbs. Add more basil, green onions, parsley or dill at the end of cooking.

That's all, I guess. Now you can start cooking directly.

Peppers with minced meat baked in the oven

This dish is prepared in a special frying pan. No sauce is used. It is best to use firm and medium peppers. Spicy peppers are not suitable for stuffing. We make the filling from rice and also from minced meat.

Ingredients

15 bell peppers;
half a kilo of meat (it can be either pork or beef);
one hundred grams of rice;
bulb onions;
salt to taste.

Preparation

Wash the peppers thoroughly.
Remove the seeds and stem.
We turn the meat through a meat grinder.
Cook the rice until fully cooked.
The rice must be well washed.
Mix minced meat and rice.
Add salt to taste, taking into account that the rice absorbs it.
Fill the peppers with the resulting mixture.
Place the peppers in a roasting pan.
Bake for half an hour.

Recipe for peppers stuffed with vegetables in the oven

This dish is distinguished by a very rich flavor range, as well as a very high calorie content. This is a very delicious dish that will delight your household.

The recipe itself is extremely simple. Preparation requires a minimum amount of time. An excellent option for vegetarians.

Ingredients

chopped parsley - 2 tbsp. l.
red bell pepper – 4 pcs.
onions - 2 heads.
ketchup – 1 tbsp. l.
carrots – 2 pcs.
sour cream – 1 tbsp. l.
white cabbage – 250 g.
salt to taste.
vegetable oil – 4 tbsp. l.
celery root – 100 g.

Preparation

Wash and peel the vegetables.
Cut off the top of the pepper.
Remove the seeds from the pepper.
Coarsely grate the carrots and celery.
Finely chop the onion.
Chop the cabbage into small strips.
Grind the cabbage with salt.
Sauté carrots and onions in two tablespoons of vegetable oil.
Add sour cream, ketchup and cabbage.
Salt and pepper to taste.
Bake for ten minutes.
Sprinkle the finished dish with chopped parsley.

Peppers stuffed with vegetables and rice

Almost every family prepares such a popular summer dish as stuffed peppers. As a rule, stuffed vegetables are stewed on the stove, but we will bake them with cereals and vegetables.

Ingredients:

10 pieces of sweet pepper;
two carrots and one onion;
three garlic cloves;
145 g rice grains;
olive oil, herbs, seasonings.

Cooking method:

Using a coarse grater, chop the carrots, onions, and finely chop the spicy vegetable.
Sauté the onion in olive oil until transparent, then add the carrots and cook for another five minutes.
Then add rice, spices, chopped herbs and pour in a glass of water, simmer under a closed lid until the cereal absorbs all the water.
Fill the peeled peppers with minced vegetables and bake for 35 minutes (temperature 200°C).

Peppers stuffed with meat and rice, baked in the oven

This dish is very satisfying. It can replace both the first and the second. It is best to choose peppers of the same size and the same density. And the most important thing is that it doesn’t take much time to cook.

Ingredients

ground black pepper - to taste.
bell peppers – 6 pcs.
salt - to taste.
minced beef – 500 g.
rice – 200 g.

Preparation

The rice is boiled in lightly salted water and then cooled.
Meat and onions are passed through a meat grinder.
The minced meat is covered with spices.
Then the minced meat is mixed with rice.
Fill the peppers with minced meat.
If you add a little water to the filling, it will be juicier.

The peppers filled with minced meat are baked in the oven for forty minutes.

How to cook peppers stuffed with meat and rice

This is a very simple recipe and you don’t need to free up several hours of your time. Spend very little time preparing the vegetables and minced meat, and then watch them simmer until done.

You may be interested in: Baked pork at home. Juicy and tasty. Recipes for cooking in the oven and multicooker

To prepare the peppers you will need:

mixed minced meat (pork and beef) - 500-600 grams,
sweet bell peppers - 6-8 pieces (depending on size, small ones may need more),
rice - 0.5 cups,
white onions - 2 pieces,
carrots - 2 pieces,
tomato paste - 2 tablespoons (or fresh tomatoes - 3-4 pieces),
salt and pepper to taste.

Preparation:

1. Start by preparing the ground meat to stuff the peppers. The best choice for this dish is the so-called homemade minced meat, which consists of half or half pork and beef. You can take store-bought ready-made minced meat or grind it yourself.

The minced meat that you prepare with your own hands will definitely be tastier, because you will know for sure that only meat was put there.

2. Wash the bell pepper and remove the seeds from the middle. This is very convenient to do by cutting off the top and removing the core with a spoon. Rinse the inside with water so that no seeds remain.

3. Rinse the rice thoroughly and boil it until half cooked. The rice will cook together with the minced meat inside the pepper until it is completely soft. Rice can be boiled even in cold water, and removed when an individual grain is only slightly hard in the middle.

Rice will help the minced meat to hold together well and not fall out of the pepper.

4. Finely chop the onion. Grate the carrots on a coarse grater. Then lightly fry them in a frying pan in vegetable oil until they become soft and just a little golden.

5. Mix together the minced meat, rice and half the fried onions and carrots. To do this, take a separate bowl. As you stir, add salt and pepper to taste. Leave the other half of the onions and carrots in the pan.

6. If you are not using tomato paste, but fresh tomatoes, then they must also be prepared. Remove the skin from them. This will be very easy to do if you scald them with boiling water. Then grate the pulp or grind it in a blender. Make your own tomato puree.

7. Stew the second half of the onions and carrots that we have left along with tomato puree or tomato paste. If you have tomato paste, mix it with vegetables and literally after a minute of frying, add a little water to create a kind of sauce. When stewing, add a little salt, as the tomatoes will give a sweet taste.

8. Take the prepared peppers and stuff them. The minced meat can be applied with a spoon and then compacted firmly so that it completely fills each pepper.

If there is minced meat left, it’s not a big deal. This happens to me sometimes and I make several small meatballs, which I then simmer together with peppers. It turns out very tasty.

9. Place the peppers stuffed with meat and rice in a large saucepan. Ideally, if you can fit everything into one bowl and so that the open part of the pepper is directed upward. But it’s not scary if you can cook them only on their side. In my experience, the minced meat has never fallen out of the peppers.

When you have placed the peppers, cover it on top with onions and carrots stewed in tomatoes, which were waiting in the wings in the frying pan. Pour water on top and simmer covered for about 40 minutes until the pepper is ready.

If the pepper is very large, then you can cook for up to 60 minutes, but no more.

Ready peppers are served hot and with sour cream. Bon appetit!

Pepper halves (boats) with chicken, vegetables and rice in sour cream

I suggest preparing this dish in an unusual way. We will bake the stuffed fruits not whole, but in halves in the form of boats. Let's replace the usual minced meat with pieces of chicken and eggplants mmm It turns out incredibly tasty and appetizing stuffed peppers under a golden cheese crust!

Ingredients

Sweet pepper - 4 pcs.
Steamed long grain rice - 1/2 cup
Chicken fillet - 250 - 300 gr.
Eggplant - 1 pc.
Carrots - 1 pc.
Hard cheese - 50 gr.
Tomato ketchup - 1 tbsp. lie
Vegetable oil - 30 gr.
Sour cream - 50 gr.
Salt - 1 tsp.
Parsley/dill - a little

Preparation

First we need to prepare the filling. To do this, rinse the rice very well until the water is clear and boil until half cooked.
I do this: pour cold water over the rice and put it on the stove. Bring to a boil at maximum temperature and turn off the heat. I don’t remove the pan from the stove, so the rice steams perfectly.
Peel the onion, wash it in water and cut it into thin half rings. Heat the frying pan, pour in a small amount of vegetable oil and fry until transparent, the onion then becomes soft.
Peel off the eggplant and cut into medium-sized cubes. Place in the pan with the onions. Sprinkle with a little salt to remove the bitterness from the eggplant.
Cut the chicken meat into medium-sized pieces and add to the pan with the vegetables.
At the very end, peel the large carrots and grate them on a fine grater. Place in a frying pan with meat and vegetables.
When the vegetables have acquired a golden color, add them to the steamed rice. Add ketchup or tomato paste (sauce), salt and spices to taste, and a little herbs (dill + parsley).
Now we need to prepare the bell peppers. Remove the stem and core, remove the seeds and cut into halves. Grease a baking sheet with vegetable oil and lay out the bell pepper halves.
We fill the “boats” with meat and vegetable filling, top with mayonnaise or sour cream, or maybe you like natural yogurt without additives. Sprinkle with hard cheese, which must first be grated coarsely. Preheat the oven to 180C and place our stuffed peppers for 25 - 30 minutes.
Serve with vegetable salad or side dish.

Be sure to cook it, it’s very tasty!

Stuffed peppers with meat and rice in sour cream sauce

I will share with you a recipe for stuffed peppers in sour cream sauce, which has won the greatest love in my family. Perhaps the whole point is how sour cream and tomato, mixed in the sauce, incredibly deliciously sets off and complements the sweet bell pepper, and the result is simply an amazing dish. Be sure to try cooking both options and decide which tastes better to you.

The whole secret of this recipe is that you need to simmer the stuffed peppers in the sauce, not in plain water. To do this, mix sour cream and tomato paste in a ratio of approximately 3 to 1, and then dilute with water to the required amount. Let me remind you that there should be just enough of this sauce to cover the peppers in the pan by at least two-thirds. In this case, the peppers will be stewed perfectly.

Instead of tomato paste, you can use fresh tomatoes chopped in a blender or even classic ketchup without additives. I made it with Heintz ketchup and it turned out delicious.

Now let’s watch a video recipe for preparing stuffed peppers in sour cream sauce.

A simple recipe for cooking bell peppers in tomato sauce (gravy)

I don’t even know a simpler recipe. A classic version of preparing this dish with minced meat in tomato sauce, baked in the oven. It’s easy and quick to prepare, but it turns out superbly tasty, satisfying and aromatic! Well, now that I’ve motivated you, let’s start cooking?

Ingredients

Minced pork and beef – 1 kg
rice - 100 gr
Bell pepper - 10 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 3-4 cloves
Tomato paste - 3 tbsp. lie
Tomatoes - 2 pcs.
Dill - bunch
Vegetable oil - 3 tbsp. lie
Salt - to taste
Ground black pepper - to taste

Preparation

First of all, wash the rice very well. I already mentioned above that Krasnodar is best suited for this dish. Add the washed rice to the minced meat, add salt, pepper and mix well so that the rice and spices are evenly distributed in the minced meat.
While the minced meat is soaked in salt and ground pepper, I suggest working on the bell pepper. We cut off the cap along with the stalk and carefully remove the seeds and partitions so as not to damage the fruit. Rinse in running water.
Fill each fruit tightly with the filling using a spoon.
Place the pieces in boiling water and let them boil for no more than 5 minutes. All this is done to ensure that the rice does not remain hard when baking in the oven.
Then we transfer it to a baking sheet and fill it with the broth in which the peppers were cooked.
Cut the onion into thin half rings and the carrots into small cubes. Sprinkle on top.
Next, grate our tomatoes, add tomato paste, chopped dill and garlic, add salt to taste and mix. Pour the stuffed peppers evenly with the resulting tomato sauce.
Place the baking sheet in a preheated oven at 200C and bake for 40-50 minutes until done.

Place in portions on a plate, add sour cream or mayonnaise and invite to the table.

Eat with pleasure!

Classic recipe for stuffed peppers with meat and rice in a saucepan

Stuffed peppers in the classic version are stewed in tomato sauce with vegetable sauté. And served with sour cream. This is a dish familiar to everyone from childhood, juicy, with a rich taste of vegetables and satiety of meat.

Ingredients:

bell pepper - 12 pcs. average
pork - 0.5 kg
beef - 0.5 kg
onions - 1 pc.
rice - 150 gr.
salt, seasonings - to taste
sour cream - for serving

for the sauce:

tomato juice - 0.7 l (or grated tomatoes)
tomatoes - 2 pcs. (optional)
carrots - 1 pc.
onion - 2 pcs.
allspice - 2-3 pcs.
bay leaf - 1-2 pcs.
coriander beans - 10 pcs.
vegetable oil for frying
salt, sugar, spices - to taste

Cooking method:

1. Wash the peppers and carefully remove the stem along with the seeds, maintaining the integrity of the fruit.

Try to use vegetables that are roughly the same size so they cook at the same time. You can take different colors.

2. You can take not necessarily two types of meat. You can get by with just one. Twist it into minced meat. If you have time, finely chop it with a knife, it will turn out much tastier. To the meat you need to add chopped onion, salt, pepper and mix everything.

3. Boil the rice until half cooked in salted water. Pour liquids just a finger above the cereal. It will take about 10 minutes to prepare.

4.Mix the meat and cereal together and be sure to taste for salt. Now you can add other spices to your taste. For example, a complex seasoning for pork.

5.Stuff all the peppers with the resulting filling. Fill the voids carefully so that there is no empty space left. During stewing, the meat will release juice and decrease slightly in volume, and the rice, on the contrary, will become more plump.

6.For dressing, cut the onion into half rings, and simply grate the carrots on a coarse grater.

7.And now you need to make one interesting point that will make the taste of the dish more rich. Heat vegetable oil (about 2 tbsp) in a frying pan and quickly fry the stuffed peppers on three sides over high heat. First place them vertically on the base, then lay them on their sides.

Be careful not to burn the vegetables. Enough ruddy color. A lid with holes will protect you from splashes.

8. Transfer the fried peppers to a wide saucepan; this is where the dish will be cooked until cooked. It is advisable to install the fruits in one layer.

9.The next step is preparing the sauce. Fry the onions and carrots for 3-4 minutes.

10.Add tomato and fresh tomatoes cut into slices (you can do without them) to the vegetables. Stir and cook for another 5 minutes. Salt, pepper, add spices as you like. It could be coriander, allspice, bay leaf. Also add a little sugar to even out the acidity. Try what works.

Now you need to bring the sauce to taste by adjusting the salt, spiciness, and acidity.

11.Pour the resulting tomato dressing over the stuffed peppers in a saucepan and boil. Now turn the heat up a little, cover and simmer for 35 minutes until the meat is cooked through.

12.Serve this second dish with sour cream, or sprinkle with fresh herbs. No additional side dish is required - this is a completely complete and harmonious meal. You can only add a salad of fresh vegetables.

With cheese

This recipe may involve different types of ingredients. To make peppers stuffed in the oven with cheese, you can use mozzarella, feta cheese, and various hard types. It works well when pork is used as the meat component. Dairy products soften the fat content of meat, make peppers lighter and reduce the calorie content per serving of the product.

Ingredients

peppers – 10 pcs.;
rice – 140 g;
minced pork – 200 g;
onion – 1 piece
feta cheese and Dutch cheese – 100 g each;
tomato paste, sour cream – 90 g each;
basil, dill - to taste.

Preparation

Peel and cut the main vegetable in half, mix the minced meat with undercooked rice cereal, grated cheese and onion.
Make a sauce from sour cream, pasta, herbs.
Fill the halves with the prepared mixture, sprinkle with hard grated cheese.
Pour the sauce into a cooking container, place the stuffed product and simmer in the oven for about half an hour.

How to cook frozen stuffed peppers

If the housewife is leaving, worried about the diet of her household, or simply has extra time for cooking, you can make homemade semi-finished products that can then be quickly prepared without much effort. You need to know that stuffed peppers can be frozen just as well as stuck-on dumplings and dumplings, so that you can treat yourself to a delicious lunch if you wish.

Ingredients

pepper – 1 kg;
round rice – 160 g;
minced meat – 230 g;
carrots, onions 1 pc.

Preparation

Mix boiled rice with minced meat with chopped carrots and onions.
Stuff the peeled peppers with the prepared mixture.
Place in the freezer, remove if necessary, bake in the oven until done, adding your favorite sauce.

Classic recipe

The classic recipe for the treat under discussion is used most often by housewives. For the filling, mix meat, rice and vegetables. The sauce can be prepared in different ways, but it is better to use rich sour cream as its base.

What ingredients will you need?

For the dish you need to take:

pepper – 900-950 g;
minced meat - half a kilo;
onions, carrots - 1 pc.;
ketchup or tomato paste – 2-2.5 tbsp. l.;
sour cream - ½ tbsp.;
rice – 80 g;
salt, ground paprika, chopped fresh herbs.

Among the greens you should choose parsley. You can also add green onion feathers to it.

Step-by-step cooking process

The cooking process includes several stages:

The peppers must be thoroughly washed, dried, and then cut each in half, removing the stalks, internal walls and seeds.
To make the stuffed halves soft in the future, it is advisable to first lower them into boiling water and cook for 2-2.5 minutes. Then dry it.
The minced meat must be salted, ground paprika and chopped fresh herbs should be added to it. You can use other spices if you wish.
The onion should be peeled, then finely chopped and poured into the meat.
The carrots are washed, peeled and processed with a medium grater. Then it is poured into other products.
Rice must first be cooked in salted water until half cooked. And when the cereal has cooled down, transfer it to the main mass.
All that remains is to fill the pepper halves with the resulting filling and carefully place them in a baking dish. You can place the workpieces as close to each other as possible.
To fill the dish, sour cream is mixed in a separate bowl with tomato paste/ketchup and lightly salted. You can pepper the sauce to your liking.
Next, the sour cream-tomato mixture is poured over the peppers.
At the next stage, the container with all the contents must be sent to the oven, preheated to medium temperature.

The treat will bake for approximately 35-40 minutes. During this time, all the sauce will not have time to evaporate from the container and you will be able to taste it by soaking it with bread.

What can I add?

To make the filling sauce tastier, you can also add garlic to it. The latter is first passed through a press or grated. Another suitable ingredient is mustard (sweet or spicy).

Rules for serving dishes, decoration

The treat is served hot with assorted fresh wheat or rye bread. You can decorate it with slices of tomatoes and fresh herbs. For example, whole parsley leaves.

Sweet peppers stuffed with pasta and mushrooms

An original recipe for stuffed peppers with pasta and wild mushrooms, which can be replaced with regular champignons.

Ingredients

sweet pepper 9 pcs.
wild mushrooms 700 g
onions 1 pc.
fine paste 100 g
homemade sour cream 85 g
oil 75 ml
sea salt 1 pinch
black pepper 1 pinch
greens – dill 2-3 sprigs

Cooking time – 35 minutes.

Calories per serving: 75 calories.

Preparation

Chop the onion and fry with butter, add chopped mushrooms, melt the liquid, season with spices and salt, and pour in sour cream, simmer for 7-10 minutes;
Prepare the peppers for baking - wash and remove seeds, cut out the stems and cut into two parts. Place in a greased pan;
Boil the pasta until half cooked, mix it with mushroom sauce, add more salt and spices, and chopped dill. Stir and fill the halves;
Bake in the oven for 25-30 minutes, the sour cream crust should acquire a golden hue.

Stuffed peppers: recipe with minced meat and rice in the oven

Before turning on the oven, you need to carry out preparatory work.

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Preparation of minced meat

For stuffed and oven-baked sweet peppers, the minced meat can be made from any meat. It can be twisted chicken fillet, pork, beef or a mixture of meats. That is, the meat you love.

Boil the rice in salted water and rinse through a colander. Cook the rice not as usual, but so that it remains a little firm.

Grate one peeled carrot on a coarse grater, and cut one onion into large cubes. Heat the sunflower oil in a frying pan and lightly fry the onion in it for 1-2 minutes, then add the carrots. After about 2-3 minutes, when the carrots are ready, remove from the stove.

Mix minced meat, rice, frying in a bowl, salt and pepper to taste. All that remains is to mix everything well and the filling for stuffing the peppers is ready.

Advice! While mixing, pay attention to the density of the filling. If it turns out too dense, add 50-100 ml of boiled water and mix well again. Add water little by little and make sure that the minced meat does not turn out liquid.

Preparing the filling

Grate the second carrot on a coarse grater, and chop the onion finely. Now you need to chop the tomatoes without skins. To do this, it is not necessary to pour boiling water over them and then grind them in a blender. It is enough to use a large grater. When you grate the tomatoes, the skin will remain and the pulp will be crushed.

By the way! Instead of tomatoes, you can dilute 2 tablespoons of tomato paste in 100 ml of boiled water.

In a frying pan with vegetable oil, fry the onions and carrots for 2-3 minutes, stirring all the time. Pour in the resulting tomato juice, add chopped garlic, bay leaf, salt and pepper. Pour sugar into the filling, stir, bring to a boil and turn off the stove.

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Preparing and stuffing peppers

Wash the peppers well and cut off their wide upper part, where the stalk is. All the insides of the vegetable should be removed along with it. Rinse the inside of each fruit to remove any remaining seeds.

Now you can start stuffing the peppers. To do this, arm yourself with a spoon and stuff each fruit carefully so as not to tear it. Fill the peppers tightly, sparing the minced meat.

Place the peppers in a saucepan or other container and pour tomato sauce on top.

To stew and bake the peppers, pour boiled hot water between them. It should reach 2/3 of the height of the vegetables. The water should not cover them completely.

By the way! In this form, stuffed peppers in a saucepan can be stewed on the stove. But they will turn out tastier if you bake them in the oven.

How long to bake stuffed peppers in the oven

Turn the oven on 180 degrees. Once hot, cover the pan and place the stuffed peppers in the oven to bake for 30 minutes. If you do not have a pan, but a dish without a lid, cover the vegetables with foil.

A few minutes before cooking, you can increase the temperature and remove the lid or foil. Then the minced meat will brown a little on top.

Peppers prepared according to this recipe, stuffed with meat and rice and baked in the oven, turn out juicy and very tasty. You can sprinkle them with chopped herbs on top. Bon appetit!

Lenten peppers in the oven stuffed with vegetables

Using a simple recipe with step-by-step photos, you can cook stuffed peppers in the oven with vegetables without meat.

Ingredients

bell peppers – 14 pcs.;
rice – 1.5 tbsp;
water – 1.5 tbsp.;
onion – 1 pc.;
carrots – 2 pcs.;
tomato paste – 1 tbsp. l;
pepper paste – 1 tbsp. l;
vegetable oil for frying;
mint, cumin, paprika to taste (and desire);
salt, mixture of peppers, spices.

Preparation

Peel the onion, chop finely and fry in vegetable oil, adding grated carrots.
Add washed rice to the fried vegetables, add water and simmer under the lid for 4 minutes, mixing everything and adding salt, a mixture of peppers and spices to taste.
Open the lid, add chopped herbs to the filling and mix.
Pour two tablespoons of oil into a frying pan, add tomato paste and pepper paste, salt, spices and spicy additives, mix.
We stuff the peeled peppers with the prepared lean filling, put them in a saucepan, fill everything with tomato sauce and put them in the oven (or on the stove with a lid) at 180 degrees for 45 minutes.
Serve the finished lean peppers hot.

Required Ingredients

To bake 9-10 large peppers stuffed whole with meat and rice in the oven, prepare:

700 g minced meat from any meat;
200 g rice;
2 onions;
2 carrots;
3 tomatoes or 2 tbsp. l. tomato paste;
1-2 cloves of garlic;
salt and ground black pepper to taste;
2 tsp. Sahara;
1 laurel;
boiled water;
a little vegetable oil.

Boil the rice in salted water in advance. It should cool down by the time you mix the filling. To make the minced meat juicy, we will fill it with tomato sauce. If you don't like it, you don't have to do it.

For sweet peppers, we recommend taking the largest ones so that they can accommodate as much meat as possible.

Advice! Select a tall, heat-resistant container for baking, in which the peppers will stand upside down, filling tightly to each other. In this case, the released juice and filling will remain in the minced meat, and it will turn out juicy.

Stuffed pepper boats in the oven with herbs

Sweet peppers stuffed with meat and baked in the oven according to a simple recipe with step-by-step photos are very tasty.

Ingredients

bell pepper – 5 pcs.;
cheese – 150 g;
minced meat (from any meat) – 450 g;
onion – 1 pc.;
potatoes – 1 pc.;
egg – 1 pc.;
white bread - 1 slice;
milk – 1 tbsp.;
tomatoes – 3 pcs.;
seasoning from spicy Italian herbs - to taste;
salt pepper.

Preparation

Cut the onion and potatoes into medium pieces and place in the prepared container.
We also send white bread soaked in milk there and grind everything with an immersion blender until pureed.
Add minced meat, salt, pepper, Italian seasoning to the filling and mix everything thoroughly, adding an egg.
Fill the peeled pepper halves with the prepared filling and place on a baking sheet.
Place tomato slices on top and bake in the oven at 180 degrees for half an hour.
Remove the baking sheet, sprinkle the stuffed peppers with grated cheese and continue baking in the oven at the same temperature for another 10-15 minutes.
We serve a delicious hot meat dish to the table.

With chicken and mushrooms

Peppers stuffed with chicken and mushrooms are an original dish that is also suitable for a festive table. For the recipe, you can take any mushrooms, be it oyster mushrooms, champignons or wild mushrooms; the latter will need to be boiled for half an hour and only then added to the minced meat.

Ingredients:

seven fleshy sweet peppers;
120 g mushrooms;
220 g poultry meat;
80 hard cheese;
two tablespoons of sour cream;
salt, spices for chicken.

Cooking method:

Finely chop the onions and mushrooms and mix with small pieces of chicken meat, add the fermented milk product and spices.
Cut the peppers in half, remove the seeds and fill them with the prepared filling.
Place in a baking dish with foil, place thin slices of cheese on top and place in the oven for half an hour (temperature 180°C).
Serve the dish hot with chopped herbs and spicy tomato sauce.