Friends, I want to tell you how to cook stuffed peppers. I stuff the pepper with minced meat, with raw rice and cook the whole thing in a saucepan. Perhaps someone will like my recipe.

You know that I’m terribly lazy... this is especially evident in cooking... I hate spending my time in the kitchen... it’s not my thing...

But where to go? You have to feed your family...

Therefore, I choose for myself various recipes and methods of preparing dishes that take as little time as possible.

In addition, I try to make the food extremely healthy... although, probably not so... rather, I try to make the food the least harmful. An example of such my concoction can be the ones I told you about earlier.

Now is harvest time and it would be foolish not to take advantage of the gifts of summer. You need to “stock up” on vitamins as much as possible to make it easier to survive the winter... You can, of course, limit yourself to all kinds of salads from fresh vegetables, vegetable stew or the same pepper stuffed with vegetables, but, as they say, “there should be meat snacks in the house”

Peppers stuffed with meat and rice are perfect for a hearty dish that many people enjoy. Some people like to eat the whole pepper, others only the filling...

For example, as a child, I didn’t eat the pepper itself, but I devoured rice and meat with both cheeks. Now the situation has changed dramatically... I eat pepper with great pleasure, and when my little son wrinkles his face at the sight of this boiled vegetable, I, “rubbing my hands,” say: “come on, give it here”)))

Okay... I was babbling about something...

so, the recipe...

  • Sweet pepper "swallow" - 6 pieces
  • Minced meat, any kind - beef, pork, lamb... or better yet, a mixture of minced meats (600 g)
  • Rice – 3/4 cup. I prefer large round rice.
  • Onions, depending on the size of the bulbs and your love for this product - 1 or 2 pcs.
  • A couple of tablespoons of sour cream and ketchup (or tomato paste) - not necessary, but preferable.
  • Spices – bay leaf, pepper and/or meat seasonings, dill, salt

How to cook stuffed peppers with meat and rice in a saucepan

First of all, wash the peppers and cut out the core. To do this, insert a knife near the stalk and cut it in a circle, and then pick out the seeds from the pepper.
After this procedure, the inside of the pepper should also be washed so that there are no seeds left there.

Then, we make the filling.

In a separate bowl, mix minced meat, rice, finely chopped onion. Add about half a teaspoon of salt and a pinch of a mixture of some peppers or regular ground black pepper to the filling. Nowadays a lot of different seasonings are sold; “khmeli-suneli” is perfect for stuffed peppers. In general, you need to try different seasonings and remember the ones you like the most.
If the minced meat is dry, this also happens, add a little regular cold water (1/6 cup) to it. Water will not only make the filling smoother, but will also help it stick together during cooking, paradoxically...
Next, fill the peppers with the filling. There is no need to stuff tightly or forcefully. Don’t forget, we have uncooked rice in ninka, which means it will swell during cooking.
When the stuffed pepper with meat and rice appeared before us as a semi-finished product, all that was left was to cook it.

We select a saucepan in such a way that the peppers can be placed in it in a standing position and so that they do not peek out of the saucepan.

We place our semi-finished products in a saucepan and fill them with cold water.
The water should cover more than half the pan, but not reach the tops of the peppers. Those. approximately 1.5-2 cm to the “shoulders” of the pepper.

Place on the stove and wait for it to boil. As soon as this thing boils, reduce the gas and cook under the lid for 10 minutes.

Then you need to add bay leaf, peppercorns or ground pepper, it doesn’t matter, and add a little more salt to the liquid in the pan. Also add a couple of tablespoons of sour cream and the same amount of ketchup or a spoonful of diluted tomato paste to the peppers.
I try to put sour cream and ketchup on the peppers. Subsequently, the water will still wash some of them into the broth, and some will remain... both beautiful and good for the taste.

Cover our stuffed peppers again with a lid and bring to a low simmer over low heat until cooked. It's about another 15-20 minutes

It is necessary that the rice is boiled, but, most importantly, the minced meat is thoroughly steamed.
This is what stuffed peppers look like with meat and rice in a pan. All that remains is to put it on a plate and...

Bon appetit!

By the way, for those who stumbled upon this article by accident, “” is a blog about knitting and different types of needlework... If this topic is interesting to you, I’m waiting for you again :)

Well, if you are not interested in knitting, then come anyway - I also publish sometimes... Or maybe you will share your recipe with the world? I’ll be happy to post it on the site - write!)))

And don't forget to leave your comment. Your opinion is important to me!

If you liked the article, then share this information with your friends by clicking the social network buttons! Just a huge request! - do not copy the entire material, please use social buttons! Do not be shy! I will help as much as I can :) An idea has arisen - Share! If you find any errors, write to us and we will fix them! I have a desire to help the blog in some way - I will be only too glad! Hosting costs money, and materials are not cheap these days... So, if possible, please help financially)))

The swallow has gone - thin-walled bell pepper. Of course, it is stuffed and stewed in sauce. And there will be more sauce left over. And the next day, from the stuffed peppers, quickly fry the meat and chicken in pieces, only until the color changes, pour in yesterday’s sauce and simmer for another 10 minutes. You don’t even need to salt the meat.

And when you get tired of stuffed peppers, don’t forget to stuff them once a week, but put them in the freezer. Until the snows. There’s nothing to do there - in the evening I cooked more rice for a side dish, during the day I grabbed fresh minced meat and swallow from the store while it’s fresh and juicy and there’s plenty to choose from - I quickly stuffed it at home and it’s delicious and quick in winter. I put it in a slow cooker, poured sauce over it and adju.

And with the swallow, do as I do. I also do the same in the same way, not only do I make swallow peppers and zucchini, but I can also cut eggplants (I cut the zucchini in the same way and fry them on both sides in a frying pan with a spoonful of oil, or on the grill - even better), and cut the onion head into 4 parts, fry quickly on three sides, and fry medium-sized tomatoes whole like peppers. I even cut a fresh cabbage cabbage, small from the stalk, into slices so that the parts wouldn’t fall apart. If these vegetables stand in your refrigerator overnight, then tomorrow you will double appreciate the taste.

So quickly fry the swallow pepper on all sides in a well-heated frying pan with two tablespoons of vegetable oil.




Transfer separately to a plate.
In the same frying pan, adding a tablespoon of oil if necessary, quickly fry, until tender, zucchini cut into large rings or thin-skinned young zucchini. You will have to fry in several batches (two for at least one medium zucchini), for a couple of minutes on each side, no more, place the finished ones on a plate with the peppers. When placing vegetables in a frying pan, salt them on top and pepper as desired.








When you place the last layer of vegetables in the pan and turn it over, frying on one side, add all the already fried vegetables to the pan.



Add garlic passed through a press approximately evenly on top.

Sprinkle with herbs.


Now the main thing is to press down all the contents with a plate of suitable size. Remove the pan from the stove. If you do everything (greens and garlic) very quickly, then the bottom layer of vegetables will have time to fry from the bottom side.


Place the press on a plate (for me it’s a pan with future cottage cheese) and leave for half an hour to an hour, and then remove the press and you can eat, but ideally leave the vegetables overnight. The press is an important and main point. The vegetables will quickly ripen and the juices will be mixed under pressure. And the result will be simply incredibly tasty, not overcooked, not drowned in fat, but lag-cooked vegetables.

Enjoy!
Sprinkle salt and pepper quite generously. Remember - per kilogram of vegetables - a teaspoon of salt. Pepper spices to taste. But I would advise you to decide on spices the second time. Try the pure taste of vegetables - you might like it.

Summer is probably the best time to prepare delicious dishes from fresh vegetables. If you are an amateur gardener, or even a professional, then vegetables ripen in greenhouses and beds, and if you are a city dweller, then vegetables in stores become cheaper and delight you with a huge variety. When your soul asks for more vegetables, you want to make hot dishes from them. At such a moment, peppers stuffed with meat and vegetables according to the classic recipe will become a real culinary holiday for the whole family.

Go to the garden or to the market, come back with colorful ripe peppers and let's prepare our delicious lunch together. In my family, almost everyone loves peppers stuffed with meat and prefers the stewed version, when the stuffed vegetables are cooked for a long time in a fragrant tomato-sour cream broth.

But I decided to introduce you to several ways to prepare this dish. After all, everyone will eventually have their own favorite recipe.

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.

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!

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.

Peppers stuffed with meat and rice in the oven

There is another option for preparing stuffed peppers, which is also quite wonderful and differs slightly in taste in that the peppers are not boiled and stewed, but baked. At the same time, they are quite dry and without excess liquid in the form of gravy. They can even be baked under a cheese crust, which will only make the dish tastier.

To prepare you will need:

  • minced meat (can be mixed) - 500-600 grams,
  • sweet pepper - 6-8 pieces,
  • rice - 100 grams,
  • onion - 1 piece,
  • cheese - 150 grams,
  • salt and pepper to taste.

Preparation:

1. First of all, prepare the minced meat. Rinse thoroughly and cook the rice until half cooked.

2. Cut the onion into small cubes. Then mix together the minced meat, rice and onion. Season the filling mixture with salt and pepper.

3. Wash and remove the seeds from the inside of the pepper. Cut it lengthwise into two halves to make unique boats. This will make them convenient to bake, because you can put them in a wide baking dish or on a baking sheet. The stuffed peppers will not collapse.

4. Fill each pepper half with minced meat. Press it down well and smooth it out. The minced meat will not be too crumbly; with this method of cooking, it will be perfectly held together by rice.

5. Place the peppers in the oven and bake them for about 20 minutes at a temperature of 180-200 degrees. At this time, grate the cheese. To sprinkle peppers stuffed with meat and rice, any hard cheese of your choice is suitable, the main thing is that it melts well and forms an appetizing golden brown crust.

6. After twenty minutes, remove the pepper from the oven and sprinkle it with grated cheese. Let the cheese bake and the dish is ready.

Varieties of peppers for stuffing have a peculiarity - their fruits are medium-sized, smooth, and ripen in several waves in large quantities. Among them there are very early varieties that produce their entire harvest in June-July, and there are those that ripen right up to frost. In this article we will look at which varieties of sweet peppers are best suited for stuffing.

Sweet pepper varieties are best suited for stuffing , the fruits of which have the correct cone shape and the same size. They are easy to prepare and stew well.

Salad varieties that, although very tasty and beautiful, have fleshy walls, are not suitable here. Stuffing peppers are not very prolific. They usually bring about three kilograms per square meter.

The following varieties will produce good yields:

Snowfall F1


Pepper "Snowfall" F1

Hybrid Snowfall F1 from one bush, subject to the rules of care, will produce up to 60 fruits. The bushes grow powerful and tall - up to 80 cm. They ripen in 110 or 120 days. The fruits grow quite large in the shape of a cone, and can reach 13-15 cm in length. The skin of the pepper is smooth, of medium thickness, and has a soft cream color. The pulp is juicy, quite dense, fleshy.

Pride of Russia

Pepper Pride of Russia

Another productive variety - Pride of Russia. It will produce up to 20 fruits weighing 130 grams of bright red color per plant. Ripening time is 110-120 days.

Yellow bull F1

Sweet pepper variety Yellow Bull

Hybrid Yellow Bull F1 will bring up to 15 large peppers from a bush. Peppers grow from 9 to 20 centimeters in length and weigh about 200 grams. The bush itself grows up to 60 cm in height. The ripening period is from 120 to 130 days.

Fakir

Sweet pepper variety "Fakir"

There is also Fakir, ripening from 90 to 100 days and producing red peppers weighing 65 grams.

Topolin

Sweet pepper Topolin

Topolin also with red fruits. Topolin has a low yield - about 6 kg per square meter. Peppers ripen in 100 to 110 days.

Of the old, proven varieties of sweet peppers, varieties such as Lastochka and Belozerka are well suited for stuffing.

Martin

Sweet pepper variety Swallow

Martin- a favorite of most gardeners. It is loved for its relative ease of cultivation, high yield and excellent taste. It belongs to the mid-season varieties, ripens in 116-121 days and produces a yield of 2.7 to 5 kilograms per square meter. The fruits are cone-shaped, weighing about 100 grams and up to 10 centimeters long, at the stage of technical ripeness they have a wall thickness of up to 5 mm.

Belozerka

Sweet pepper variety Belozerka

Variety Belozerka also a good old favorite. Early ripening, yields in any weather, you can harvest 2-3 waves, up to 8 kilograms per square meter per season. It has small cone-shaped fruits of light white-green color. The wall thickness is about 6 mm. Fragrant and good in taste. Not bad not only for preparations and stuffing, but also for salads.

The following varieties are also suitable for these purposes:

  • Orange,
  • Taiga,
  • Merchant,
  • Victoria,
  • Bogdan,
  • Anastasia.

Not all of them are small in size and have thin walls. But there is no arguing about tastes, and some people like stuffed peppers not only with the filling, but also with more pepper. For this purpose, big pepper lovers even stuff small round-shaped peppers, so that the stuffing is minimal.

Many lovers of stuffed peppers believe that it is much more convenient to stuff gogoshara (ratunda) and then cook it.


Gogoshary - what is it? This is a variety of sweet peppers, characterized by a rounded ribbed shape, thick fleshy walls, a piquant, sweet-spicy taste with a slight honey tint. Their other name is Ratunda. Ratunda fruits are characterized by a round and flattened shape.
Ratunda pepper allows housewives to create new culinary creations

It is also widely believed that it is better to use large varieties of sweet peppers for stuffing.

These are, for example, the hybrids “My General F1”, “Carlson F1”. They are immune to blossom end rot and easily survive temperature changes, so they do well in open ground, but in greenhouse conditions they grow larger. On one bush, these varieties usually grow 5-7 large peppers, reaching a weight of up to 300 grams, and with a wall thickness of 6-7 mm.

Large fruits are produced by the varieties “Alligator”, “Red Elephant” and “Yellow Elephant”. For example, the “Alligator” variety can reach a length of up to 20-25 cm. True, the bush of this variety is tall and strong; usually, each of them can grow up to 12 peppers.

“Yellow Elephant” and “Red Elephant” produce large and thick-walled fruits of yellow and red color, we can judge this even by their names. The varieties grow well and produce a rich harvest both in the greenhouse and in the open ground.

Of course, conical-shaped peppers are suitable for stuffing, especially if the variety reaches technical maturity not from dark green, but from yellow or light green.

Due to their cone-shaped shape, the filling in such peppers is distributed evenly without voids, and the walls do not lose density during processing. These fruits are convenient to freeze. You just need to insert the cones into each other and freeze.

Video: Pepper preparations for stuffing in winter

Canned peppers for stuffing for the winter are an ideal preparation to treat yourself to aromatic stuffed peppers in the winter. To live well.

Video: Delicious stuffed peppers

A very tasty recipe for stuffed peppers is offered. Cooking with Irina

RECIPE:
600 g minced meat
80 g rice
10-12 sweet peppers
salt, pepper to taste
1 tbsp. l. tomato paste per 0.5 liters of water
or 2 cups grated tomatoes
2 tsp. sugar in gravy, salt to taste