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

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!

Video recipe for stuffed peppers in a slow cooker with potatoes

This video will show you how to prepare a dinner that will please the whole family. In this case, everything is prepared in one container - a multicooker. There will be a potato side dish and stuffed peppers with rice and meat. And, of course, you can’t do without gravy with sour cream and tomato paste.

Ingredients:

sweet pepper - 800 gr.
minced meat - 0.5 kg
potatoes - 800 gr.
onion - 150 gr.
carrots - 100 gr.
tomatoes - 400 gr.
tomato paste - 1 tbsp.
sour cream - 2 tbsp.
salt and spices
sunflower oil
water

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!

Delicious peppers with minced meat and cheese, baked in halves in the oven

Another recipe for the oven, but here the vegetables are baked not whole, but in halves. In this recipe, rice is not added to the minced meat, but you can add it after boiling until almost done.

Products for the recipe:

bell pepper - 4 pieces
minced meat - 400 gr.
onion - 1 pc.
tomato - 1 pc.
hard cheese - 60 gr.
greenery
salt, spices to taste

How to cook:

Wash the peppers, dry them and, without removing the stem, cut them in half lengthwise and remove the seeds. The halves should look like boats.
Add finely chopped onion, salt, spices to the minced meat and mix well. Fill the vegetable boats with the prepared minced meat and place them in a baking dish greased with vegetable oil.
Decorate the halves with tomato rings.
Sprinkle with finely chopped herbs, grated cheese and place in the oven. Bake for 35-40 minutes at 180 degrees.

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!

How to cook peppers stuffed with meat, rice and zucchini in a frying pan

Zucchini is a versatile product. They do not have their own bright taste and fit wonderfully into almost any dish. In this recipe, zucchini will add juiciness to the minced meat and, of course, its beneficial properties.

Required ingredients:

sweet pepper - 13 pcs.

For filling:

pork - 1 kg.
onion - 1 pc. large size
zucchini - 200 gr.
boiled rice until half cooked - 200 gr.
salt, pepper to taste

for the sauce:

onion - 2 pcs. large size
large carrots - 2 pcs.
medium size tomatoes - 8 pcs.
vegetable oil - 4 tbsp. l.
salt, pepper to taste
dill

Cooking method:

Make minced pork by grinding the meat through a meat grinder. Add finely chopped onion, grated zucchini, and cooked rice until half cooked. Pepper, salt, knead the minced meat well.
Prepare vegetables for stuffing by removing stems and seeds. Fill them tightly with minced meat.
In a frying pan in vegetable oil, fry finely chopped onion until transparent. Add grated carrots to it, fry together until the root vegetable is soft. Then add the diced tomatoes and fry for another 5-7 minutes. At the end, add salt and pepper.
The recipe is designed for 2 pans, so the frying vegetables need to be divided in half. Place the peppers on a vegetable bed in 2 frying pans, add boiling water, filling the frying pans to about 50% of their volume.
Cover with a lid and simmer over low heat for 35-40 minutes. At the end add chopped dill.

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!

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!

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!

Peppers stuffed with meat and mushrooms

List of required ingredients:

Sweet peppers (large) - 4 pcs;
Chicken fillet - 500 g;
Fresh champignons - 500 g;
Cream 20% - 200 g;
Onion - 1 piece;
Butter - 50 g;
Wheat flour - 1 tbsp;
Unscented vegetable oil - 100 g;
Hard cheese - 200 gr;
Salt - 0.5 tsp;
Pepper - 0.5 tsp.

How to cook peppers stuffed with meat and mushrooms:

1. Cut the champignons into small pieces.

2. Place the chopped mushrooms in a frying pan without vegetable oil and fry until liquid appears.

3. Drain all the resulting liquid and continue frying the champignons.

4. Salt and pepper the fried mushrooms to taste.

5. Finely chop the onion and fry in vegetable oil until golden brown.

6. Boil the chicken fillet until tender, let cool and cut into cubes.

7. Fry one tablespoon of flour in savory for 1-2 minutes.

8. Add and melt butter.

9. Now pour in the cream.

10. Bring the mixture to a boil and reduce the heat. Stirring constantly, bring the mixture until thickened.

11. Place mushrooms in the pan.

12. Add fried onions and chopped chicken fillet.

13. Mix everything well.

14. Wash the peppers thoroughly and cut them in half. Remove all seeds and walls, pour boiling water over the peppers for 5 minutes.

15. Fill the peppers with filling.

16. Grate the cheese on a coarse grater and place it on the peppers.

17. Bake at 180º for about 25-30 minutes.

18. Remove the finished peppers from the oven and serve. Bon appetit!

There is no rice in this recipe. If you wish, you can boil 70 grams of rice until tender in advance and add it to the filling. In this case, you will need 100 grams less meat

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!

Step-by-step recipe for stuffed peppers in sour cream sauce

It is not necessary to stew our dish exclusively in water. You can make various sauces by adding and mixing them with water and spices. Sour cream is my favorite. Try it too in this sauce.

Ingredients:

Minced meat (pork with beef) - 1 kg
Bell peppers – 8 pcs.
Carrots - 3 pcs.
Onion - 2 pcs.
Tomatoes – 600 gr
Garlic - 3 cloves
Sour cream – 250 ml
Round rice (uncooked) - 3 tbsp.
Vegetable oil
Salt, ground black pepper, bay leaf
Parsley and dill

Preparation:

1. Place the rice in a saucepan, fill it with water and put on fire. After the water boils, cook for 5 minutes. Then drain the water through a colander and rinse the rice with cold water.

2. Cut the onion into small cubes. Grate the carrots on a coarse grater. Finely chop the garlic. Remove the core and seeds from the peppers.

3. Make cross cuts at the base of the tomatoes, place them in a deep bowl and pour boiling water over them for a couple of minutes. Then remove the skin and cut into cubes.

4. Heat a frying pan with vegetable oil. Add the onion and fry for a couple of minutes. Then add carrots and fry everything until golden brown. Next, add tomatoes and garlic. Stir and simmer for 5 minutes. Then remove from heat and cool.

5. Add boiled rice, half of the fried vegetables, chopped herbs, salt and ground pepper to taste to the minced meat. Mix everything evenly.

6. Place the resulting mixture tightly into the peppers and place them vertically in the pan.

7. Place the remaining vegetables in a deep bowl. Add sour cream, salt, pepper and a little water to them. Stir everything and we will have a stewing sauce.

8. Pour the resulting sauce into the pan with the peppers, adding a little more water if necessary. Place the pan on the fire and simmer under the lid for 40-60 minutes, depending on the size of the vegetables.

9. Since we add vegetables to the minced meat, the filling turned out very juicy and tasty. In my family, everyone is simply delighted with this dish.

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!