Once upon a time, at the very beginning of the appearance of the site KukhnyaSMI.ru, I already shared a recipe for stuffing peppers in a hurry - it described a recipe for stuffed peppers with raw rice and minced meat. I prepared this pepper when I only had two days off, during which I had to do laundry, ironing, clean the apartment, get myself in order, and save money for the week. Thank the Lord God that today I no longer live that life when you sleep no more than 6 hours a day, and you fall from fatigue, and by Friday, no, even by Wednesday, you are no longer thinking clearly, and, moreover, in the morning, and are constantly dizzy head and cottony legs. Finally, God had mercy on me and sent me the realization that I was living wrong, put into my brain the idea of ​​​​how to remake my life so that I could do everything, not rush anywhere, not be late for anything, sleep 8 hours and feel good. In this mode, you can cook the pepper in a completely different way, for example, stuff the pepper with minced chicken with rice boiled in advance. The recipe for this pepper tastes simply royal! But you only need to cook it when you have time and inspiration.

Preparation of peppers stuffed with minced chicken:
1. Gut the bell pepper (the fruits should not be too large and, preferably, not crumpled or twisted), cutting off the “butt” with the stalk and removing the seeds. We wash under running water not only inside, but also outside.

2. I pre-boil the rice since the evening of the previous day. For stuffing peppers, I prefer to take round rice and fill it with water in a ratio of 1:1.5 (for 1 cup of raw rice I take 1.5 cups of water). I rinse the rice well first, add a little salt to it with cold water. I don’t stir the rice during the cooking process, I just turn down the heat as soon as it boils (I cook it in a stainless liter saucepan on the coffee burner of the gas stove). I watch how the moisture is absorbed and immediately turn it off.

3. Grate the carrots and cut a medium-sized onion into small cubes. I sauté these vegetables in vegetable oil until tender.

4. Pour a couple of glasses of boiled rice into a deep bowl and add the cooked fried rice to it.

5. Add raw minced chicken to the rice.

6. I chop the dill and parsley, finely chop the garlic cloves, and add the spicy herbs to the minced meat.

7. Now add ground black pepper and salt to the minced meat.

8. At this stage, you need to thoroughly knead the minced meat with your hands so that all components are distributed evenly.

9. I stuff the pepper “to capacity” - so that there are no empty spaces in it, I first push a little stuffing with my finger into the very nose of the pepper, and then I stuff the rest of the space.

10. I put the pepper stuffed with minced chicken into a pan - wide and roomy - in an arbitrary manner. That is, it is not necessary to install it strictly vertically with the holes facing up; even if it lies horizontally, the filling will not go away from it.

11. Add bay leaf and allspice peas to the pan with pepper.

12. I pour 1-2 tablespoons of any ketchup on top of the pepper.

13. In a cup, mix a tablespoon of tomato paste with salt and sugar, dilute it with water and pour this solution into a saucepan with pepper. I add water so that the pepper is slightly submerged in water.

14. Place the pepper stuffed with minced chicken on the fire, and from the moment it boils, turn the heat down and simmer for 40-45 minutes. At this time, the incredible smells of herbs and spices, the smell of pepper and meat itself, are spreading through the kitchen, causing a crazy appetite!

15. When the pepper is ready, divide it into portions and serve.

It is better to cut hot peppers stuffed with minced chicken - this way they will cool faster. And it’s also very tasty to pour mayonnaise over the whole thing! Bon appetit!

In order to prepare stuffed peppers, we need the following ingredients.
1. Chicken breast of one chicken.
2. Medium-sized pepper, 19 pcs.
3. One.
4. One large onion.
5. Tomato paste.
6. Sour cream four tablespoons.
7. Milk one hundred milliliters.
8. Four tomatoes, medium size.
9. Salt to taste.
10. Sugar one tablespoon.
11. Water 1.5 liters.
12. One glass of rice.

Process for preparing peppers stuffed with minced chicken:

There are several ways to stuff bell peppers and sweet peppers. The site, represented by me Lyudmila, offers you an old recipe from my grandmother. My grandmother made this recipe back in the eighties, and to this day, I cook it in my family.

First of all, we will make minced chicken breast. First, cut the onion into cubes.
Then cut into small cubes of chicken breast.
Let the rice cook until half cooked. After this, fry half a head of onion and half a carrot. Fry it all in vegetable oil until golden brown. Then cool this mixture. After that, we combine chopped chicken breast, boiled rice until half cooked, add fried carrots and onions, and add one egg. Mix everything until smooth.
Fry the remaining onions and carrots until golden brown. When the onions and carrots are fried, add one tablespoon of tomato paste to the frying pan, and immediately add a tablespoon of granulated sugar, mix and fry everything with the tomato paste.
Now let's make the gravy. To do this, in a smaller saucepan, mix our fried vegetables, sour cream, and a glass of milk. Add salt to taste, and also add 1.5 liters of water.
We clean the pepper from stalks and seeds. And stuff it with minced meat. Place the peppers in the pan.
And fill everything with pre-prepared gravy. Place on the fire, bring to a boil, reduce the heat, and simmer for about an hour.
After an hour has passed, cut the tomatoes into arbitrary shapes, and also chop one clove of garlic. Add everything to the pan and simmer for another 30 minutes. Now the pepper is ready. It can be served with sour cream or mayonnaise. For this dish, it would be appropriate to prepare a salad of fresh vegetables, such as tomatoes, cucumbers, and herbs. Bon appetit.

August 15, 2016

Dishes made from stuffed vegetables can be found in almost every national cuisine. True, they are made differently in each country. It all depends on local traditions and taste preferences. As you know, stuffed peppers are the most popular. It is not always prepared with minced chicken and rice. Nevertheless, this recipe is very interesting and deserves to be discussed separately.

The perfect combination

Many housewives, in order to pamper their households, prefer to cook stuffed peppers. With minced chicken and rice it turns out very tender, juicy and aromatic. For those who will be doing this for the first time, we can advise you to use the following recipe: for 12 pieces of sweet pepper you will need a glass of rice, 350 grams of chicken fillet, salt, 2 cloves of garlic, 2 onions, 1 carrot, ground pepper, 0.5 liters of tomato juice and a little vegetable oil.

The whole process can be divided into several stages:

1. First the filling is prepared. To do this, the first thing you need to do is boil the rice. This is done very simply. The washed cereal should be poured into a pan, pour a glass of water over it and cook until the liquid has completely evaporated.
2. Grind the fillet in a blender. If you don’t have one, you can use a meat grinder.
3. Finely chop the onion and grate the carrots. Fry both products in vegetable oil until a pleasant orange hue.
4. Place all prepared ingredients into one container, add pepper, salt, spices and mix well.
5. Remove seeds from the peppers by cutting off the top of each one.
6. Fill the vegetables with the prepared filling, then place them in a saucepan and pour in tomato juice. The workpieces must stand vertically.
7. Add a little sugar and salt to the filling, then cover with a lid and simmer for 35 minutes at a low boil.
8. At the very end, add chopped garlic for spiciness.

After this, you can turn off the heat and let the dish brew a little. It turns out very tasty stuffed peppers. The pulp of a juicy vegetable goes just perfectly with minced chicken and rice. And tomato sauce is a good addition for them.

Celebration of taste

Vegetable lovers can change the recipe slightly to make stuffed peppers their own. With minced chicken and rice, the filling turns out a little dry. This situation can be corrected by adding a few tomatoes to it. In this case, for work you will need: 1.5 kilograms of bell pepper, 1 onion, a glass of rice, 2 tomatoes, 1 carrot, 600 grams of chicken meat, a tablespoon of vegetable oil, salt and half a bunch of parsley.

Now you need to proceed as follows:

1. First, you need to cut the onion randomly, the tomatoes into cubes, and grate the carrots.
2. Then heat the oil in a frying pan. Place the onion in it and saute it lightly.
3. After this, add the carrots and fry them together for 3 minutes.
4. Add the tomato pieces and simmer all together for 5 minutes.
5. Turn the meat into minced meat using any mechanism available for this.
6. Combine the products and mix them so that the mass is as homogeneous as possible.
7. Clean the peppers from partitions and seeds, and then fill the free space with the prepared mixture.
8. Place the preparations in a saucepan and add salted hot water.

At a medium boil, the stuffed vegetables will be ready in 20 minutes.

Video on the topic

Original fill

Some people believe that the taste of stuffed peppers is determined only by the composition of the filling. Experience shows that this opinion is wrong. You can verify this by preparing an unusual pepper stuffed with minced chicken and rice. The recipe calls for the following ingredients:

for 1 kilogram of sweet pepper you need 80 grams of rice, 1 onion, 0.5 kilograms of fresh tomatoes, salt, 300 grams of minced chicken, 1 carrot, 70 grams of hard cheese, 2 cloves of garlic, a tablespoon of tomato paste, ground pepper, 2 teaspoons sugar, a glass of broth, 2 bay leaves, spices and vegetable oil.

The process technology remains virtually the same:

1. The peppers must be washed, cut off the top of each of them, and then remove all seeds and membranes.
2. Cook the rice halfway and mix with the minced meat.
3. Add salt, spices, pepper and cheese, chopped on a coarse grater.
4. Fill the peppers with this mixture and place them in a deep container (pan) with a thick bottom.
5. Pour the broth over the food and put it on the fire.
6. At this time, fry the chopped onion with grated carrots. Then add tomatoes, minced in a meat grinder, salt, spices, sugar and boil it all for 5-6 minutes.
7. Transfer the prepared filling into a saucepan. If necessary, you can add a little more broth. The peppers should be under a layer of liquid. At the very end add garlic and bay leaf.

After 40 minutes the fire can be turned off. Before serving, be sure to add juicy gravy and a little sour cream to each plate.

Oven Recipes

Experts say that stuffed foods do not necessarily need to be stewed in water. It turns out that it is much easier and faster to bake them in the oven. You can also prepare stuffed peppers with minced chicken and rice this way. To do this, you will need the following products: for 4 large sweet peppers, 3 tomatoes, 150 grams of hard cheese, an onion, 350 grams of chicken fillet, salt, half a small zucchini, turmeric, ground pepper, 2 tablespoons of sour cream and the same amount of vegetable oil.

To prepare a dish you need to perform several operations:

1. Wash the peppers and cut them lengthwise into two parts. The tails and tops must be preserved, and the seeds and partitions must be removed.
2. Cut the meat, onions, tomatoes and zucchini into small cubes. Add salt, sour cream, a little spices and mix well.
3. Fill the pepper halves with the prepared mixture, sprinkle them with grated cheese and place in the mold.
4. Baking in the oven will take no more than 15 minutes. Readiness can be determined by the baked cheese crust.

After this, the product can be eaten immediately using any sauces.

Energy value of the dish

Nutritionists consider this product to be very healthy and as balanced as possible. As you know, meat protein is difficult for the human body to digest. And vegetables that contain a lot of fiber make this process easier. These, of course, include peppers, carrots and tomatoes. In addition, all these products are not classified as “energy-intensive”. Therefore, the calorie content of stuffed peppers with minced chicken and rice deserves special attention. According to calculations, it is 79.8 kilocalories per 100 grams of product. This is very little, considering that the energy value of the same dish with minced pork exceeds 203 kilocalories. Of course, you can also use beef for the job. But this will not solve the problem, because the energy content of stuffed peppers with such minced meat will still exceed 113 kilocalories. Chicken meat in this case is an ideal option with the exception of turkey. If desired, the energy value of the finished dish can be reduced. To do this you can:

• use low-calorie brown rice (it also contains a lot of fiber);
• avoid frying the filling components (onions and carrots) and steam them;
• when selecting ingredients for the sauce, take more vegetable ingredients (paste or tomato juice) and less sour cream;
• reduce the percentage of meat in the filling by adding more rice and vegetables.

This will help reduce the rate as much as possible, which is very important for organizing proper nutrition.

Equipment in everyday life

It is very convenient to make stuffed peppers from minced chicken with rice in a slow cooker. Perhaps it is precisely for such dishes that it is intended. First you need to prepare the main ingredients: for 10 bell peppers, 400 grams of chicken meat, 1 onion, 3 tomatoes, salt, 2 tablespoons of rice, 1 carrot, water, spices and 35 grams of vegetable oil.

In this case, the dish is prepared differently:

1. First, carrots and onions must be peeled, chopped, and then placed in a multicooker bowl and poured with vegetable oil. Set the “Frying” mode for 20 minutes so that the vegetables can saute a little.
2. At this time, 1 pepper should be washed and cut into strips, and 1 clean tomato should be chopped into slices. Place both products on top of the fried onions.
3. Finely chop the chicken fillet, add to the vegetables and fry without changing the mode for several minutes. Add salt and spices.
4. Remove the remaining peppers from the insides in the usual way, and chop the tomatoes on a grater.
5. Add rice to the vegetable mixture, stir and stuff the prepared peppers with the mixture.
6. Place them vertically inside the bowl and fill with tomato pulp. Add salt and water.
7. Set the display to “Extinguishing” mode.

Literally after 45 minutes the multicooker will let you know that the dish is ready. Now you can put it on plates and eat it with pleasure.

Stuffed peppers- The dish is tasty and healthy. Sweet peppers are boiled for 20 minutes, so they retain their vitamins. Chicken meat makes this recipe dietary because... it is low-fat and cooks quickly.

Stewed vegetables not only enrich the taste of the dish, but also make the pepper filling juicy, tender and aromatic.

Ingredients:
sweet pepper – 1.5 kg
onion – 1 pc.
carrots – 1 pc.
tomatoes – 2 pcs.
vegetable oil – 1 tbsp. spoon
chicken meat (preferably fillet) – 600 g
rice – 1 cup
parsley – ½ bunch
salt - to taste

Pepper stuffed with minced chicken, recipe

Peel the onion and finely chop.

Peel the carrots and grate on a coarse grater.

Wash the tomatoes and cut into small cubes.

Heat the vegetable oil, sauté the onion until transparent, add the carrots and simmer, stirring, over low heat for 3 minutes, add the tomatoes and simmer for another 5 minutes under the lid so that the juice does not evaporate.

Remove chicken meat from bones and mince or chop very finely.

Rinse the rice, cool the stewed vegetables a little so that the minced meat does not scald.

Mix rice, minced meat and stewed vegetables. Season with salt and add finely chopped parsley. Stir until smooth.

Cut off the tops of the peppers, carefully remove the seeds and membranes. Wash the peppers thoroughly under running water and let the water drain.

Fill the peppers with minced meat and place them standing in a cauldron or pan with a thick bottom.

Hello dear readers. It's already mid-autumn. I love autumn, a beautiful, bright time. It's time for harvest and colorful leaves. Yesterday we were in the forest with the children admiring the bright autumn foliage, what a beautiful autumn. Especially when the days are warm, you can go out into the forest or park and admire the beauty of autumn.

Autumn pleases us not only with beauty, but also with a rich harvest. Only in autumn there is such an abundance of vegetables and juicy fruits. Yesterday at the market we bought homemade sweet peppers from friends. It’s so bright and beautiful that you just take it and stuff it. Today I decided to make peppers stuffed with chicken and rice. And of course, a recipe with photographs for ease of preparation, if you suddenly want to repeat the recipe.

I cook these peppers every week, the kids love them, with greens, with sour cream, how delicious.

Peppers stuffed with minced chicken and rice, recipe.

For stuffing peppers:

• 600 grams minced chicken
• 200 grams of rice
• 2 carrots
• 1 onion
• salt and pepper to taste

For the gravy:

• 1 onion
• 1 carrot
• 0.5 liters of homemade tomato juice
• 2 bay leaves
• 2 peppercorns
• 2 tbsp. spoons of sugar
• salt to taste

5-6 tablespoons of vegetable oil for frying vegetables for filling and gravy.

We also need sweet peppers. I have 8 peppers. These are such bright autumn beauties. I look at them, well, it’s just the autumn multi-colored beauty of the generous autumn.

You need to remove the core from the pepper. You can do it in two ways: cut off the top of the pepper cap and remove the seeds.

But, I carefully cut out the stalk of the pepper and take out the seeds. I wash the inside of the pepper to remove any remaining seeds with running water. I think that whoever is comfortable and likes it, do it.

I boil the pepper for a couple of minutes in boiling water. I tried stuffing both boiled and uncooked peppers, but we still like boiled peppers better.

I boil the peppers and let it cool. In the meantime, I prepare the filling for the peppers. I take chicken fillet and put it through a meat grinder. For taste and softness, I also add a piece of lard, then the pepper and cutlets, and minced chicken meatballs turn out tastier and more tender.

I also boil the rice until half cooked. This time I took round rice, last time when I cooked cabbage rolls I took long rice. By the way, if you need a recipe for cabbage rolls with minced chicken and rice, you can find it in the article on the blog ““. I also cooked it not long ago.

I like it when there are a lot of carrots in the filling, so today I grate 2 carrots and cut one onion into small cubes and fry the vegetables in vegetable oil.

I combine minced meat, rice, fried vegetables, salt and pepper the minced meat to taste.

Now I stuff the already cooled peppers with the prepared minced meat. This is how they turned out for me.

There are 7 in the photo, but I have 8 of them. I have medium and large ones, I generally try to buy small peppers for filling, but this time I bought these beautiful and large peppers.

I put the peppers in a cauldron, in which I will stew them. In the meantime, I prepare gravy from homemade tomato juice. In my opinion, homemade tomato juice makes gravy much tastier than store-bought tomato paste.

We don’t use store-bought paste at all, in rare cases in the spring, if the homemade tomato runs out. But we try to make enough so that there is enough.

I cut an onion into small cubes, grate one carrot, and fry the vegetables in vegetable oil. Pour in the tomato, add salt and sugar. I definitely try the gravy, it should taste sweet and sour. We love this very much, and the children like peppers; for me personally, they taste better in this gravy.

I also add bay leaf and peppercorns. And I pour the gravy over the peppers.

I simmer the pepper for about 40 minutes over low heat, the aroma of course spreads throughout the house. I really love stuffed peppers, so they are especially tasty and smell delicious for me.

I don’t like it when sour cream is mixed with tomato paste; for me the gravy doesn’t look good, but really, I don’t like it. I really like to sprinkle fresh herbs on peppers and pour country sour cream on top. How delicious. It is from the pepper stuffed with minced chicken and rice that there is no heaviness in the stomach. That’s why we now cook peppers this way only.

Last year I cooked peppers stuffed with minced meat (pork + beef) and rice, the peppers were also very tasty, but now our family loves peppers with chicken. The pepper recipe can be found in the article ““. If you still have questions about filling the peppers, the recipe in the article is detailed and each step is photographed.

Well, I’m trying my pepper, but first there’s a photo shoot. Where would I be without this, and then I’ll try.

Well, just “in the heat of the moment.” These are the peppers I got. Very tasty and aromatic. I love peppers warm.