Stuffed bell peppers have long found their fans. This hot dish can often be found on lunch or holiday tables. It attracts with its excellent taste and the ability to experiment with different fillings.

How to cook stuffed peppers in the oven

This stuffed vegetable can be cooked either in a saucepan or in the oven. The second method is more suitable for those who love proper, healthy eating, but by and large, it all depends on the individual preferences of the cook. To prepare such a side dish, you need to think in advance about the type of filling and gravy for baking so that the masterpiece always turns out delicious. Learn how to make stuffed peppers in the oven.

Filling

The most popular recipe involves stuffing with minced meat and rice, but inventive housewives have already found many other variations, diversifying the usual serving of the dish. How to stuff peppers depends on your imagination and preferences. Cheeses, different types of meat, vegetables, minced fish, mushrooms, asparagus, sour cream, tomato sauces, and basil go well in cooking with this vegetable.

Recipes for stuffed peppers in the oven

The process of preparing different varieties of pepper is not very different and is similar in its sequence. You can take ready-made step-by-step recipes, you can improvise, add something of your own to the components, try to combine different ingredients. In any case, you need to take note that stuffed peppers in the oven will greatly improve their quality by adding herbs and spices from dried herbs.

With vegetables

This preparation of stuffed peppers is vegetarian and suitable for those who are fasting. It can be used by those who decide to go on a diet or have a fasting day, as well as housewives who want to save on meat costs. Having prepared stuffed bell peppers, the chef will decorate the table with a dietary dish that is very healthy for everyone.

Ingredients:

• pepper – 15 pcs.;
• carrots – 2 pcs.;
• bulbs – 2 pcs.;
• tomatoes – 2 pcs.;
• eggplants (blue) – 5 pcs.;
• round rice – 250 g;
• sour cream or cream – 100 g;
• tomato paste – 75 g.

Cooking method:

1. Prepare the peppers: remove the seeds, remove the stems.
2. Cut and stew the eggplants and onions, boil the washed rice for 10 minutes, mix the ingredients.
3. Stuff the peppers and place in a hot oven.
4. Instead of sauce, fry chopped tomatoes, carrots and onions in a frying pan, add sour cream with tomato paste with spices, and simmer.
5. After half an hour, add the contents of the pan to the dish and bake for another 15 minutes.

With minced meat

This hot second course will make anyone happy. The recipe for stuffed peppers with meat will tell you how to prepare a tasty and rich meat dish that will satisfy you and not leave any gourmet indifferent. You can take any meat that is in the refrigerator: pork, beef, you can also use lamb or turkey, chicken or duck and goose fillet.

Ingredients:

• minced meat (any) – 500-650 g;
• tomato – 2 pcs.;
• onions – 2 pcs.;
• garlic – 5 cloves;
• carrots – 1 pc.;
• cream and tomato juice 100 g each;
• herbs, spices;
• sweet red pepper – 1 kg.

Cooking method:

1. Add finely chopped vegetables to the twisted meat, spread this mixture inside each pepper.
2. Place in a saucepan (can be placed on a baking sheet in a sleeve, as in the photo), bake for 10 minutes.
3. Make a dressing from cream, herbs, tomato juice, and spices.
4. Pour the hot mixture into a saucepan and continue baking for another 20 minutes at 190 degrees.

With meat and rice

This option is lower in calories than the previous one, but rice grains are full of fiber, and the feeling of fullness will last for a long time after the lunch break. Stuffed peppers with rice are convenient to take in a bowl for work, a picnic or vacation. You can prepare and bring your delicious treat to a friend’s house, or carefully put it in your kids’ backpack as a lunch.

Ingredients:

• rice groats – 220 g;
• medium peppers – 12 pcs.;
• chopped meat – 340 g;
• tomatoes, carrots, onions - 2 pcs.;
• cream or sour cream - a glass.

Cooking method:

1. Boil the rice for about 12 minutes. Add half the chopped vegetables to the minced meat, add parsley or basil if desired.
2. Fry the second half over high heat, add cream, seasonings and salt, and simmer lightly.
3. After stuffing the pepper, place it in a mold with walls, pour creamy dressing over it, and bake for 35 minutes.

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.

Cooking method:

1. Peel and cut the main vegetable in half, mix the minced meat with undercooked rice cereal, grated cheese and onion.
2. Make a sauce from sour cream, pasta, herbs.
3. Fill the halves with the prepared mixture, sprinkle with hard grated cheese.
4. 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.

Cooking method:

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

With Chiken

Chicken breast has long established itself as a juicy, tasty, healthy, low-calorie product. Its peculiarity is that it goes perfectly with all types of vegetables, herbs, and cheeses. Peppers stuffed with chicken breast are interesting, tasty and satisfying. You can feed it to the youngest family members and pamper yourself, even if you limit your meat consumption and watch your figure.

Ingredients:

• chicken fillet – 560 g;
• greens of different varieties - 1 bunch;
• bulbs – 2;
• carrots – 1-2;
• bell pepper fruits – 11 pcs.

Cooking method:

1. Chop the fillet with a knife, finely chop the herbs and vegetables, mix together.
2. Stuff the peeled peppers.
3. Place in the oven for 25 minutes at 185 degrees.

With vegetables and rice

By preparing this recipe, the cook will give his food a whole vitamin cocktail, especially in the winter-spring time of widespread vitamin deficiency. If some of the vegetables are not suitable for the season and are expensive, then you can replace them with budget ready-made frozen mixtures, which are on the shelves of all supermarkets. Beginners can cook peppers stuffed with vegetables in the oven.

Ingredients:

• pepper fruits – 11 pcs.;
• asparagus – 120 g;
• corn - 1 can;
• broccoli and basil – 50 g each;
• tomatoes and eggplants – 100 g each;
• onion – 1 head;
• rice – 95 g;
• sour cream – 110 g.

Cooking method:

1. Fry chopped vegetables and herbs on the grill, adding seasonings, mix with undercooked salted rice and corn.
2. Fill the peeled peppers with the prepared filling, cover with the “butts” like a lid,
3. Place everything on a baking sheet, pour over sour cream, bake for half an hour at medium temperature.

Pepper halves stuffed with minced meat in the oven

Colored boats with aromatic meat filling look very aesthetically pleasing when served. Peppers stuffed in halves in the oven will give a banquet look to every set table. It is good because every guest sees the aromatic contents, which stimulates the appetite. The cook will be surprised how quickly this recipe will fall in love. All the guests will ask how to cook it.

Ingredients:

• any type of minced meat – 620 g;
• greens – 1/2 bunch;
• peppers – 13 fruits (preferably colored);
• tomatoes – 200 g;
• carrots, onions - 1 pc.;
• cream – 1.5 tbsp. l.

Cooking method:

1. Cut the peppers into boats (as in the photo), mix the meat with chopped vegetables, pour over cream for juiciness.
2. Carefully place the mixture into halves and sprinkle with herbs.
3. Bake for about 25 minutes.

With rice and mushrooms

A non-trivial recipe for a dish common at feasts. Ease of preparation does not interfere with originality in taste. Stuffed peppers with rice and mushrooms can be made with the addition of champignons, oyster mushrooms, and chanterelles to get the result as in the photo. When thinking about how to prepare a dish, you can choose interesting variations of spices and herbs: it all depends on your preference to add more or less seasonings.

Ingredients:

• sweet pepper – 10 pcs.;
• mushrooms – 700 g;
• rice – 100 g;
• sour cream – 80 g;
• bulb;
• dill;
• collection of suneli hops, Provençal herbs, etc.

Cooking method:

1. Fry the mushrooms, pour in sour cream, leave to simmer until the moisture evaporates, at the end add torn dill and spices.
2. Prepare the pepper, cut out the butts, seeds, and rinse with water.
3. Fill it with mushrooms and rice, place on a container, pour over the remaining sour cream, until the stuffed peppers are ready in the oven, simmer them for 15 minutes.

Video

09.04.2018

Stuffed peppers in the oven in halves is a dish that brings us gastronomic pleasure and is also pleasing to the eye. The choice of fillings for it is huge. The traditional option is minced rice and mushrooms. Let's look at several recipes for this dish.

In the classic version, peppers are stuffed with minced meat with the addition of rice. The advantage of baking the dish is that the vegetables will not fall apart during the cooking process. And most importantly, this dish is incredibly tasty!

Some tips onhow to use pepper for health benefits

Ingredients:

• bell peppers – 1 kg;
• minced meat – 0.5 kg;
• onion - 1 head;
• carrot root vegetable;
• tomato paste (or sauce) - 2 tables. spoons;
• sour cream - 4 table. spoons;
• rice cereal – 0.1 kg;
• salt;
• black pepper;
• paprika;
• greenery.

Advice! Choose peppers of different colors, then the finished dish will play with bright colors.

Preparation:

1. Choose firm, whole peppers. We make sure that there are no spots or rot on them.
2. Wash the peppers and dry.
3. Cut them into halves and carefully clean the stem and remove the tails.
   
4. Blanch the peppers in boiling water for literally 1-2 minutes. Thanks to this, they will be softer and juicier after baking.
   
5. Let's put the vegetables on a kitchen towel, we need to dry them.
6. Defrost the minced meat if necessary. Of course, it is better to prepare it yourself from beef and pork pulp. Or, as a last resort, choose a chilled product.
   
7. Peel the onion and chop it.


8. Peel the carrot root and rinse. Grate the carrots on a medium-sized grater.


9. Add salt, paprika, and black pepper. You can use any spices you like.
   
10. Wash and dry the greens. Chop it finely with a knife and put it in the minced meat.
    
11. We wash the rice cereal, as they say, in seven waters.
12. Then cook the rice until half cooked and place in a colander.
    
13. Cool the rice grains slightly and add them to the rest of the products.
    
14. Mix the filling well. If necessary, add salt to it.
15. Line a refractory pan with a sheet of parchment. You can lubricate it with unflavored vegetable oil.
16. Stuff the pepper halves and place them in the mold.
    
17. Let's prepare the fill. In principle, you can simply coat the peppers with mayonnaise and bake, but it will be tastier with the filling.
18. Combine tomato paste with sour cream and stir. Salt and add dried herbs (optional).
    


19. Let's preheat the oven to one hundred and eighty degrees.
20. Bake the stuffed peppers for forty minutes.
    
21. Add chopped herbs to the finished dish before serving.

Let's experiment and use our culinary imagination

Half a pepper in the oven with cheese turns out delicious. This dish can be served as a main dish with your favorite side dish or as an appetizer.

On a note! You can bake any vegetables in this way - zucchini, tomatoes, eggplants.

Ingredients:

• bell peppers – 6-7 pieces;
• minced meat (any choice) – 500 g;
• carrot root vegetables – 2 pieces (small);
• onion - 1 head;
• garlic cloves – 2-3 pieces;
• cheese – 0.2 kg;
• rice cereal - half a glass;
• mayonnaise – 190 ml;
• unflavored vegetable oil;
• salt;
• seasoning blend

Preparation:

1. Peel the onion and garlic cloves and chop them using a blender.
2. Wash the rice grains and add them to the minced meat mixture.
3. We'll put the onion and garlic in there.
4. Add salt, a mixture of seasonings, and stir.
5. Peel, rinse and grate carrot roots.
6. Saute the carrots in unflavored vegetable oil until soft.
7. Let's grate the cheese.
8. Combine the cheese mixture with mayonnaise and stir.
9. Prepare the peppers as described above.
10. Stuff the pepper halves with the minced meat mixture.
11. Then lay out the sautéed carrots.
12. Then we cover everything with cheese and mayonnaise sauce.
13. Place the peppers in a fireproof dish, greased with oil.
14. Bake at one hundred and eighty degrees for fifty minutes. Ready!

Let's complement the dish with mushroom notes

You can bake peppers (halves) stuffed with meat in the oven. Finely chop the meat pulp, and then follow the classic recipe for preparing the filling. We suggest experimenting and baking vegetables with mushrooms and smoked chicken.

Ingredients:

• mushrooms (preferably champignons) – 0.3 kg;
• cheese – 0.1 kg;
• bell peppers - 5-6 pieces;
• smoked chicken meat – 0.3 kg;
• onion - 1 head;
• carrot root vegetable;
• tomatoes – 2 pieces;
• unflavored vegetable oil – 2 tablespoons. spoons;
• salt;
• black pepper.

Preparation:

The recipe for this dish, like any other, is simple, tasty and most often was invented by the poor. Some attribute this dish to the Moldavian and Bulgarian peoples, and the Italians insist that this is their national dish. It’s hard not to believe this, because peppers were grown by Indians and Indians. Christopher Columbus helped the Mediterranean countries discover this vegetable, from where it came to Europe and, by the 17th century, to the territory of modern Russia, presumably from Bulgaria.

It began to be served as an independent dish in the form of a stuffed dish in Naples and Campania (Italy), where the filling was a mixture of fish, bread, olives and fried vegetables in olive oil. Sometimes there was a composition of leftover meat mixed with cheese, pasta or rice. It has been on European menu lists since the 19th century.

Cooking options

Mediterranean ancient recipe . It turns out that it is a very satisfying dish rich in vitamins, phosphorus and proteins. If presented beautifully, it can become an original holiday dish.

Ingredients:

• Sliced ​​and fried white bread 150 grams (4 slices);
• 1 ripe tomato;
• 1 can of sprat in tomato (then you can do without the tomato) or canned tuna;
• 10-15 olives;
• 5-6 tsp. capers (a necessary product to add piquancy and refined taste);
• 1 PC. not large red or white onions;
• Mozzarella;
• spices.

Mash the preserved fish with a fork (drain off excess liquid). Chop the olives, onions and tomato pulp. In a bowl, mix the prepared ingredients, add croutons, capers, grated cheese and spices. Fill the vegetable halves with the resulting mixture and bake for 20-30 minutes at 200 degrees C, having previously sprayed the baking sheet with oil.

Peppers stuffed with pasta . This option is very suitable if you have welded products left at home. With some light manipulations you will get a non-standard dish that will please the whole family and is quick enough to suit the busiest mother.

For 3 large peppers you will need:

• pre-cooked pasta 200 grams;
• 1 medium onion;
• 1-2 cloves of garlic;
• 3 tbsp. l. sour cream;
• minced meat 200 gr.;
• Russian cheese;
• 1 egg (for binding the minced meat);
• seasonings

Fry the minced meat with finely chopped onion and garlic, add pasta, grated cheese, seasonings and egg. Place the well-kneaded mixture into the prepared peppers and bake for 15-20 minutes at a temperature of 180-200 degrees C.

Sweet pepper halves stuffed with cheese and egg . Great for breakfast or dinner. Cooking speed is no more than 15-20 minutes. If you want to use it in the morning, you can prepare it in the evening.

Ingredients:

• 1 regular shaped pepper;
• hard cheese;
• 2 large chicken eggs;
• salt, seasonings;
• tomato;
• greens (optional).

Turn on the oven. While it is warming up, the pepper is cut lengthwise, the seeds are removed and washed. Fill each part with chopped tomatoes (it is better to remove excess juice), add salt and grate cheese on top. At the end, beat in an egg and add seasonings again. Bake for 10–20 minutes (depending on size).

Classic recipe with minced meat and rice . Let's look at this recipe in detail. It seems that every housewife knows how to cook this, on the one hand, complex, and on the other hand, simple dish. Properly prepared, any man and even his mother-in-law will like them.

Ingredients:

• Bell pepper - 10 pieces;
• 1-2 onions;
• Carrots – 1 pc.;
• 1-2 large cloves of garlic;
• Minced meat – 300 grams;
• Rice (pre-cooked) – 150 grams;
• Salt, ground black pepper to taste, allspice – 5 peas;
• Olive (sesame, sunflower of your choice) oil – 5 tbsp. l.;
• Tomato puree or paste;
• bay leaf – 3 pcs.;
• Starch – 1 tbsp. l. (or 2 tbsp flour).

Pour olive (sunflower) oil into a heated frying pan and fry the diced onion and grated carrots. We set aside 1/3 of the part for the sauce, and put the rest into a bowl with minced meat and rice. Season with spices, garlic and mix well. We fill the voids of the peeled pepper with minced meat with vegetables and cereals. There are 2 cooking options: baking the halves, as in previous recipes, or whole in the sauce. If the second option is chosen, then 5 tbsp is added to the pan with 1/3 of the vegetable mixture. l. tomato paste, starch, bay leaf, salt, 0.5 tsp. sugar, allspice, pour in 0.5 liters of boiled water and stir thoroughly.

Pour the sauce into a duck dish or baking dish, lay out the peppers, cover with foil and put in the oven to cook for 30-40 minutes at a temperature of 180-200 degrees C.

Video recipe

Which rice should you choose?

To prepare this dish, the best option is short-grain rice. It has a high starch content, which helps to “bind” the consistency of the minced meat and keep its finished shape.

There are 3 options for preparing cereals:

1. Do not cook at all and add raw.
2. Bring until half cooked (do not cook or add to boiling water and set aside for 15-20 minutes to swell).
3. Bring to full readiness.

Does the type of pepper matter?

For baking in sauce, it is better to take the usual bell pepper, Moldavian “gogoshar” or “merishor” because the sweet and tasty “paprika” variety absorbs salt and releases excess sweetness and liquid.

Which minced meat is better?

• Chicken and chicken-beef. Suitable for dietary and baby food.
• Pork and beef. The main choice of most cooking lovers. Nutritious, juicy and moderately fatty. Versatile in any recipe.
• Beef. – The best option for sausages, but it will not give the desired juiciness, even if you add pork lard.

Sauce

• Tomato is a classic in this recipe. You can soften the tomato taste with sour cream, but it is better to serve it separately.
• Bechamel (based on flour and milk) goes well with baked sweet peppers. Thanks to their taste and consistency, they soften and enhance the dish.
• Other varieties are not very suitable for these recipes.
• It is recommended to use it in the same sauce that the vegetables were stewed in. During the cooking process, aromas and tastes mix and do not play separately.

Stuffed peppers in the oven is another way to feed your family a delicious, satisfying and healthy dish! Pepper is a wonderful vegetable that, even when cooked, retains its beautiful color, remains juicy and fresh, and therefore, dishes prepared with this component look very appetizing!
You can prepare peppers in different ways - stewed stuffed peppers in sauce, peppers in a slow cooker or baked in the oven - the choice is yours! However, it is definitely worth trying all these cooking options!
When stuffing peppers, you can use any filling you like. These can be vegetables, cereals, mushrooms, meat, cheese, shrimp or various combinations of these products. This recipe uses the most popular filling option - minced meat with rice.
As a rule, whole peppers are stuffed, but this time we will cook stuffed peppers in halves in the oven, we will stuff them with minced meat and rice, put a slice of cheese and a slice of tomato on top, and in the end we will get a very appetizing pepper.
For stuffing, it is advisable to use bell peppers - red or bright yellow. This dish will look beautiful and festive. In addition, due to its shape, bell peppers make deeper molds for filling. But don’t be upset if the bell pepper is not yet ripe; sweet pepper, which is used in this case, is also suitable for this dish!

Taste Info Vegetable main courses

Ingredients

• 6-7 pieces of sweet pepper (or 3-4 bell peppers);
• 300 g pork and beef (or any other) minced meat;
• 2 tomatoes;
• 150 g hard cheese;
• 1/3 cup long grain rice;
• 1 onion;
• 1 carrot;
• salt;
• ground black pepper;
• greens for decoration;
• vegetable oil for frying.

How to cook stuffed peppers in halves in the oven

Preparing the filling. Boil rice in salted water.


Peel the onion, wash and cut into cubes. By the way, washing peeled onions is one of the secrets so as not to shed tears when cutting them!
Wash the carrots, peel and grate on a coarse grater.


Fry vegetables in vegetable oil until beautiful golden brown.


Add minced meat and fried vegetables to the cooled rice. Add salt and pepper to your taste and mix well until the filling is smooth.


Wash the pepper, cut it in half lengthwise, remove seeds and veins.

Stuff the pepper halves with the prepared filling and place on a baking sheet.


Wash the tomatoes, cut into thin slices.
Cut the hard cheese into thin slices corresponding to the size of the pepper halves.


Place a slice of tomato on top of each stuffed pepper.


Top the tomato with a slice of cheese.


Bake stuffed peppers in the oven at 180-200 degrees for 40 minutes.
When serving, garnish with herbs.

In my opinion, there is not a person left on earth who has not at least once in his life tried sweet and aromatic peppers, stuffed with various delicacies and fillings from fresh vegetables, fish and meat, flavored with spicy mixtures, and baked in the oven under a crispy cheese crust.

If you like this dish, then you probably want to learn more about other recipes so that, if possible, you can surprise your guests and family members with a new serving or recipe for a delicious delicacy.

Sweet (Bulgarian) pepper - a little history

Sweet peppers were brought to Russia from America, and not from Bulgaria, oddly enough. It was from there, after Columbus discovered a new country and the first vegetable was brought, and it began to be cultivated in those countries where there was a suitable climate for growing.

In addition to the fact that the product is ideal for baking with filling, it is added to salads, first and second courses, pickled and dried, then chopped and prepared as a seasoning.

For baking, the ideal combination is rice with meat ingredients, meat with vegetables, fish and cheese, with the obligatory addition of spices, herbs and homemade breadcrumbs. By the way, the dish allows you to diversify the diet of vegetarians and those who adhere to a healthy lifestyle.

Any type of pepper is suitable for cooking, but it is best to choose large and fleshy varieties; the vegetable must be whole, without flaws or spoilage. Hot peppers are not suitable for baking with stuffing, but they can be used to create a spicy sauce for serving a tasty dish.

Bell pepper is often included in various diets, because its calorie content is low - only about 90 Kcal per 100 grams. product, in addition, it has the ability to fight bad cholesterol and gently normalize excess weight with regular use.

General rules for preparing stuffed peppers

You can prepare the dish in a pan on the stove with the addition of tomato or cream sauce, or bake it with a cheese crust in the oven. The last option is great for those who are trying to eat healthy, but everything, of course, depends on the taste preferences of the hostess.

It is worth considering in advance the composition of the filling, as well as what the sauce for serving the dish will be. A side dish wouldn’t hurt either, for example, if the filling doesn’t use rice or other grains, you can serve it, but in general, fluffy and tender mashed potatoes, vegetable salad, home-canned food and pickled appetizers are most suitable for the dish.

As for the filling, rice with minced meat and vegetables is most often used for cooking in a saucepan or slow cooker, but progress does not stand still, and various variations of delicious fillings appear every day. So what to stuff the peppers with depends only on your imagination and the availability of food in the refrigerator. For example, vegetables go well with cheese and crackers, meat, seafood and fish.

To prepare the delicacy, you can use pepper pods of different colors, but it is worth remembering that the fleshy dark green pepper can be very bitter, so you should add it to the stewing pan with caution so as not to spoil the entire dish.

For the classic recipe for stewing in sauce, the peppers are completely filled; to do this, you just need to cut off part of the vegetable, in the places where it is attached to the branch. All you have to do is rinse the peppers to remove the seeds and fill them. For baking in the oven with cheese, it is customary to cut the peppers in half, making improvised boats out of them. Well, in order for everything to cook evenly, the peppers should not differ much in weight.

As for rice for cooking, it is best to use long-grain and steamed rice, although round rice is also suitable; you can also use other varieties, such as Basmati. It is recommended to use a product that cooks quickly enough and does not expand much in volume.

Any cheese will be suitable for baking a crispy crust, either already cut into slices or in pieces, the main thing is that it is hard and melts well. But in the minced meat itself, you can use any type of cheese, even processed cheese.

Vegetables for the filling should be fried to enhance the taste of the dish, with the addition of salt, spices and seasonings, garlic and fresh herbs. This is especially important if you plan to cook stuffed peppers in a sauce the classic way.

I would also like to mention the gravy - after all, it is what complements and completes the entire dish, giving it a special taste. For stuffed peppers, you can prepare sauces such as:

• simple tomato-based sauce;
• cream sauce with added herbs;
• creamy garlic sauce;
• spicy tomato sauce;
• creamy tomato sauce;
• creamy mushroom and many other sauces and gravies.

Dishes for baking or stewing on the stove should have thick walls for uniform heating and cooking. The shape of the dish should be such that the peppers stand or lie very tightly and do not fall on their sides, otherwise the filling may fall out. The peppers take approximately 45-50 minutes to cook, both in the oven and on the stove.

Bell pepper stuffed with minced meat, baked in the oven

Ingredients	Quantity
homemade minced meat	- 650 g
fresh tomatoes	- 2 pcs
carrot	- 1 PC
thick tomato juice	- 125 ml
heavy cream 25%	- 100 ml
bell pepper	- 10-12 pcs
bulb onions	- 1-2 pcs.
fresh garlic	- 5-6 cloves
oil	- 75 ml
dry parsley	- pinch
sea ​​salt	- pinch
black pepper	- pinch
greenery	- 2-3 branches

Cooking time

calorie content per 100 grams

A hot meat dish can please every gourmet, and a detailed recipe will tell you how to prepare it. You can use any meat for cooking, including chicken or turkey. But it tastes best with homemade minced meat.

How to prepare the dish:

Vegetarian dish – bell pepper stuffed with vegetables

The dish is perfect for fasting and vegetarian days, as well as for those who are on a diet or if you decide to have a fasting day.

Cooking time – 45 minutes.

Calories per serving: 96 calories.

Cooking:

1. Peel and cut the onion into small cubes, fry in a small amount of vegetable oil. Remove the tough skin from the eggplants, chop them and add to the onions. Simmer until soft;
2. Rinse the rice in running water until the water is clean and clear, boil until half cooked in heavily salted water for 10-12 minutes. Add rice to vegetables in a frying pan and heat, adding salt, spices and fresh chopped herbs;
3. In another frying pan, prepare the sauce - fry onions, grated carrots and chopped tomatoes, simmer with salt and spices until soft, and cool, add sour cream;
4. Stuff the peppers with vegetable filling, place in a greased fireproof dish, and pour in the vegetable sauce. Bake for no more than 30 minutes, since almost all the ingredients have been previously heat-treated.

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

Calories per serving: 75 calories.

How to prepare the dish:

1. 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;
2. Prepare the peppers for baking - wash and remove seeds, cut out the stems and cut into two parts. Place in a greased pan;
3. Boil the pasta until half cooked, mix it with mushroom sauce, add more salt and spices, and chopped dill. Stir and fill the halves;
4. Bake in the oven for 25-30 minutes, the sour cream crust should acquire a golden hue.

Peppers in the oven with minced meat, rice and cheese

A hearty and very tasty dish, with a golden and crispy cheese crust. The dish is ideal for festive feasts and everyday menus.

INGREDIENTS	QUANTITY
Bell pepper	12 pcs.
pork pulp	650 g
hard cheese	150 g
onion	1-2 pcs.
long grain rice	85 g
cream or house. sour cream	200 g
carrot	1 PC.
fresh tomatoes	5 pieces.
oil	50 ml
sea ​​salt	1 pinch
black pepper	1 pinch
fresh greens	small bunch

Cooking time – 75 minutes.

Calories per serving: 136 calories.

Preparation:

1. Rinse the pork pulp in running water, dry and chop into small cubes, as for making homemade sausages. Transfer the resulting minced meat into a kitchen bowl, add salt and spices, and finely chopped fresh herbs. Mix well and set aside;
2. Peel the onions and carrots, chop the onion into cubes, and grate the carrots on a fine grater. Wash the tomatoes, remove the stem and cut into small cubes;
3. Fry the onions and carrots until soft and slightly golden, add chopped tomatoes, salt and spices and simmer for 5-7 minutes. Cool the roasted vegetables and add them to the minced meat;
4. Boil rice in salted water, place in a sieve, rinse off stickiness, and add to vegetables and meat. Mix everything well and put the filling into the prepared pepper slices;
5. Place fairly thick pieces of cheese on top, and cover the refractory pan with foil and bake for 25 minutes, after which the foil can be removed and the boats browned until golden brown.

Recipe for stuffed peppers with chicken, spicy cheese and nuts

Chicken meat is a low-calorie and very healthy product, and adding nuts and cheese will make the dish tasty and piquant.

Cooking time – 35 minutes.

Calories per serving: 102 calories.

Cooking:

1. Make minced chicken breast, season it with dry parsley, salt and freshly ground pepper;
2. Fry the nuts in a dry frying pan until golden brown and fragrant. Cool and add to the minced meat;
3. It is recommended to use a piquant cheese for preparing this dish; for example, Cheddar is a good choice, as it will add flavor and color to the dish;
4. Grate the cheese and add to the minced meat, mix it and stuff the prepared peppers. Place them in a refractory baking dish and place in a preheated oven for half an hour. Delicious both hot and cold as a snack.

The lean meat in the filling can be refined and made juicy by adding grated cheese, homemade sour cream or mayonnaise, and cream.

If cereal is used for cooking. You shouldn’t boil it until it’s ready; it’s better to pour a couple of tablespoons of sauce, water or broth into the boats during cooking.