Bell peppers stuffed in the oven have firmly established themselves in the national cuisines of many countries around the world. The dish was immediately liked and became extremely popular.

Variety of choices

There are many ways to stuff peppers. They differ from each other:

• by type of filling;
• by the method of preparation of main products;
• according to the composition of products for filling;
• according to the method of preparing the dish itself.

1. Wash, peel and cut the peppers in half.
2. Grind the cheese, mash the canned food with a fork, and carefully chop the greens.
3. Combine all the ingredients according to the recipe (take only half of the cheese) and prepare the minced meat.
4. Fill the pepper halves with the resulting mixture, sprinkle them with the remaining cheese, place in a mold and place in the oven.

The readiness of such a dish is best determined by the golden brown crust. After this, the peppers can be placed on plates, decorated with vegetables, herbs and safely served.

The right combination

When starting work, you must remember that it is not the filling or base that should turn out tasty, but the peppers stuffed with minced meat. This is much easier to achieve in the oven. Here everything will depend on the correct selection of components. Take, for example, an option from a mixture of completely different products: 3 large pods of bell pepper, 300 grams of chicken meat, an onion, 200 grams of mushrooms, 150 grams of hard cheese, salt, vegetable oil and pepper.

Cooking process:

1. Fry chopped onions and fresh mushrooms in a frying pan in oil.
2. Make minced chicken meat and add fresh chopped parsley to it.
3. Combine the ingredients together and fill the peeled pepper slices with them.
4. Place the semi-finished products in a mold, then sprinkle generously with grated cheese and place in the oven for baking. In this case, a temperature within 190 degrees is ideal.

After 35 minutes, the finished, rosy peppers can be placed on plates and started eating.

Unusual composition

Everyone is accustomed to using rice to prepare the filling. And, for example, with buckwheat, stuffed bell peppers in the oven turn out even tastier. This cereal with its specific aroma gives the dish a special charm. Here you will need products in the following quantities: 8 fleshy sweet peppers, 3 carrots, a glass of buckwheat, 150 grams of champignons, salt, 50 grams of any vegetable oil, 100 grams of tomato paste, 25 grams of sugar, peppercorns, herbs (parsley, dill) and bay leaf.

Cooking method:

1. Cut off the tops of the washed peppers and remove the seeds to make neat cups.
2. Boil the buckwheat a little in slightly salted water.
3. Chop the mushrooms randomly and fry in oil.
4. In a separate frying pan, also fry the grated carrots in oil.
5. Combine buckwheat, mushrooms, and part of the carrots. Fill the pepper cups with the mixture.
6. Add tomato, sugar to the remaining carrots and prepare the dressing by frying the mixture for 5 minutes over low heat.
7. Place the peppers vertically in a saucepan, fill 2/3 with water, cover with dressing and put on fire. As soon as the water boils, place the pan in the oven and simmer for 35 minutes.

Now all that remains is to arrange the peppers on plates and garnish with finely chopped herbs.

No meat at all

And those who don’t like meat at all can cook peppers stuffed with vegetables in the oven. Products can be selected to suit your taste. For example, a good combination would be 1 kilogram of bell peppers, 2 kilograms of carrots, a liter of tomato juice, ½ kilogram of onions, 50 grams of sugar, 1 lemon, salt, 50 milliliters of vegetable oil and a little pepper.

Cooking process:

1. Fry onion half rings and grated carrots in oil under the lid for 10 minutes.
2. Add salt, juice, 25 grams of sugar, pepper, juice of half a lemon and simmer all together for another 15 minutes.
3. Peppers, rinse, peel and divide lengthwise into 2 parts with a knife.
4. Fill each half with minced meat and place in the mold.
5. Prepare a dressing from the remaining ingredients and pour it over the peppers.
6. Place the form in the oven for 25 minutes. For baking, a temperature of 180 degrees will be enough.

Before serving, peppers should be poured with the sauce in which they were stewed and sprinkled generously with herbs.

Peppers stuffed with cheese are a delicious hot appetizer that can always be quickly prepared in the oven before guests arrive. It won’t take much time, and you only need a few ingredients for this dish.

This dish is portioned, the ingredients should be taken at the rate of 1 pepper (2 halves) per serving, if you are preparing this dish as a hot appetizer.

If peppers stuffed with cheese are your main dish, then you will need 2 bell peppers per serving. You can use any cheese, as long as it melts well; you can also use a mixture of different cheeses. You can also enrich and diversify this dish by adding various spices.

IMPORTANT: For this dish, it is better to use red, yellow or orange bell peppers. Green peppers lose their color when cooked in the oven and look completely unfestive on the holiday table. It is clear that the color of the pepper does not affect its taste. Regarding the shape of the pepper, any will do.

Cut the bell pepper into halves lengthwise. For beauty and convenience when eating the finished dish, leave the tail on the pepper. We clean the pepper halves from the internal partitions and seeds.

Let's prepare the filling for the peppers. For the filling it is better to use spicy, sharp cheeses. I use two types of cheese: Cheddar and Parmesan.

Grate the cheeses on a medium grater and place in a bowl.

Chop the parsley and dill very finely, add the greens to the cheese. Pass the garlic through a press. Mix all filling ingredients well. We taste the filling for salt, do not forget that cheeses are usually salted. Add some ground black pepper. At this stage, you can add your favorite spices to the filling.

Using a dessert spoon, tightly stuff the peppers with the resulting filling.

Place the stuffed peppers in a baking dish. I put a couple of sprigs of thyme on top; I really love its combination with cheese. Place the stuffed peppers with cheese in the oven, preheated to 160 degrees C, for 15-20 minutes. We cook the pepper for the first 10 minutes, covering it on top with foil, then remove the foil and cook the pepper without it for the remaining 10 minutes.

Serve the finished peppers stuffed with cheese hot, which means immediately!

Bon appetit! How delicious it is!

In this article we will tell you how to cook stuffed peppers in the oven. In general, juicy, sweet, bright bell peppers are an excellent basis for stuffing. And such a dish turns out to be not only tasty, but also very beautiful. Even with high-temperature processing, bell pepper retains its natural rich color and makes any dish with its inclusion more appetizing and attractive. can be made with different fillings: with minced meat, with cereals, with vegetables and their combinations. But the most popular and widespread is, after all, peppers stuffed with rice and meat. This dish is completely independent and does not require any additional side dish.

You can prepare stuffed peppers – or rather process them – in two ways: stew them in a cauldron or bake them in the oven. We decided to pay attention to the second method. Peppers are baked “dry” or with different fillings (mayonnaise, tomato, cream, etc.). In addition, the spaces between the peppers can be filled with pieces of potatoes or zucchini, slices of tomatoes, onions and carrots... Vegetables will be an excellent decoration and addition to this dish.

So to cook “Stuffed peppers” recipe in the oven you will need the following products:
- 5 bell peppers,
- 0.3 kg minced beef (or any other),
- 1 carrot,
- 1-2 tomatoes,
- 1 onion,
- 100 g rice,
- 1 tbsp. ketchup,
- spices,
- a few sprigs of basil,
- 200 ml cream 20%.

First of all, prepare the filling for stuffing the peppers. It will consist of minced meat, rice and sautéed vegetables (carrots and onions). First, the selected minced meat (not necessarily beef) is taken, laid out in a hot frying pan, into which a little vegetable oil is poured, and fried. Not too spicy ketchup, salt and spices are added to it. The minced meat should be quite aromatic. Therefore, it is better to add chopped fresh herbs (for example, basil or cilantro).

In a separate pan, fry the onions and carrots until translucent. After sautéing the vegetables, you need to add them to the minced meat. The rice is pre-cooked; To make it crumbly, it must be cooked in a portioned bag. Boiled rice is also poured into the minced meat and vegetables. The filling is thoroughly mixed.

Then the bell peppers are prepared. They should be washed thoroughly and cut in half lengthwise into two unique boats. In this form, it will be more convenient to stuff the peppers and bake them in the oven. But if you want to keep the shape of the peppercorn, then you just need to cut off the “lid” on top and clean out all the seeds, removing the stalk.

Now you can proceed directly to stuffing the peppers. But before that, they should be slightly salted or blanched in salted water. The peppers filled with filling are laid out on a baking sheet greased with vegetable oil. Tomato cubes are placed in between the peppers. Stuffed peppers and tomatoes should be poured with liquid 20% cream so that the peppers are half covered.

The filled baking sheet is placed in the oven. Baked stuffed peppers with minced meat in the oven about 40 minutes at moderate temperature. When serving, the pepper can be decorated with herbs and served with creamy tomato sauce or sauce. Well, if you put it with it, your guests will definitely swallow their tongues.

Sauce for the dish " Stuffed peppers baked in the oven"can be prepared in a special way. For it, combine tomato paste diluted with water, sour cream, ground black pepper and salt. The ingredients are mixed, heated over the fire and the resulting sauce is poured over the peppers. If desired, you can add chopped garlic and herbs to the tomato-sour cream sauce.

How to cook stuffed peppers in the oven

But housewives fill peppers with more than just minced meat. A mixture of rice and vegetables is often preferred. For this version of stuffed peppers you will need the following ingredients:
- 1 kg of bell pepper,
- 150-200 g of rice,
- 2 tomatoes, onions and carrots,
- 4 cloves of garlic,
- a bunch of greenery,
- spices.
For the sauce you will need:
- 5 ripe fleshy tomatoes,
- 1 pc. onions and sweet peppers,
- 2 tbsp. tomato paste,
- 3 cloves of garlic,
- pepper, salt.

So how cook stuffed peppers in the oven with rice and vegetables. It is better to stuff whole peppercorns with this filling, cutting off only the top with the stalk and cleaning out the seeds. But first, the peppers need to be rinsed with cold water, dried and fried on both sides in a frying pan in vegetable oil.

Rice is boiled in the usual way. Ripe and soft tomatoes should be cut into small pieces. Garlic – chop. The onions are chopped and also fried in oil. Add grated carrots to the onions in the pan, and then boiled rice, garlic and tomatoes. The filling is fried for about 5 minutes, and then peppered and salted. Remove the pan from the heat and allow the filling to cool. Prepared bell peppers are stuffed with the resulting cooled mass.

To season the dish, prepare a sauce from tomatoes, sweet peppers and onions. Tomatoes need to be pureed in a meat grinder. Peeled and finely chopped onions are fried in vegetable oil in a frying pan. Without removing the pan from the heat, first add sweet peppers and then tomato puree to the onions. The dressing is fried for about 15 minutes. Next, tomato paste, pepper and salt are added to it. For spiciness, you can add a little hot pepper. You need to pour the prepared sauce over the stuffed peppers (not too much so that the peppers don’t “float” in the filling) and send them to bake in the oven.

Peppers stuffed with rice and vegetables are baked at a temperature of about 150 degrees C for 30-40 minutes. It will be very tasty if you sprinkle the peppers with grated hard cheese 5 minutes before the end of baking. And some even use cheese as a filling, using recipes " Peppers stuffed with cheese in the oven».

You can stuff peppers for baking with different fillings, and that’s not only peppers stuffed with meat in the oven. Among the unusual and non-standard ones at first glance, we should highlight the fillings made from pasta and even shrimp. But with any filling, stuffed peppers will turn out delicious. And what to serve with it, then with such dishes an ordinary dinner will turn into a feast.

Step 1: Prepare the rice.

One of the main filling ingredients for stuffed peppers is rice. But before you put it inside the peppers, you need to prepare the cereal. To begin with, the rice is washed under running cold water. This must be done until the liquid becomes completely transparent. Afterwards, put the clean cereal in a saucepan and fill it with cold water, based on the fact that 1 glass need some rice 2 glasses water. You need to cook the cereal under a closed lid for 15-20 minutes, until all the water has boiled away. While the rice is cooking, you have time to prepare the remaining ingredients.

Step 2: Prepare the onions and carrots.

We peel the onion and cut off the unedible ends. Pre-wet a knife with cool water and use it to chop the onion. It is best to cut this ingredient into as small pieces as possible.
Peel the carrots with a special knife. Then we rinse the vegetable with running warm water, removing adhering dirt and soil. This ingredient can be cut into thin strips, or you can simply chop it with a grater.
Once the vegetables are chopped, heat a frying pan and melt the butter in it. Fry the onion until slightly translucent, then add the carrots and continue cooking over medium heat, stirring all the time. Saute the ingredients until the carrots change color and become softer. Don't forget to also add salt and ground black pepper to taste.

Step 3: Prepare the cheese.

Grind the cheese using a medium or coarse grater. In order to avoid sticking and speed up the cooking process, lightly moisten the tool with cool water, and first cut the cheese into pieces that will easily fit in your hand.

Step 4: Prepare the minced meat.

Minced meat must be defrosted before cooking. To do this, simply put it out of the freezer into the refrigerator in advance, or just let it sit for a couple of hours at room temperature. Then print and mash using a regular fork.

Step 5: Prepare the peppers.

We wash the bell peppers under running warm water. Now carefully cut off the very top with the tail using a knife. We remove the cap, and with it the core with the seeds. Rinse the peppers again under running water. Be careful not to damage the vegetables themselves, otherwise the filling will simply leak out of them. Dry the peeled bell peppers with disposable paper towels, both inside and out.
You can also cut the peppers lengthwise, making them into boats. You can also leave the tail with the top and make something like a lid out of them.

Step 6: Prepare the filling.

In a deep bowl, mix cooked rice, fresh minced pork and beef, as well as fried onions and carrots. Add more salt and spices, but do not forget that you have already salted the vegetables, and also that the cheese can also be quite salty on its own. Mix the filling and add a few tablespoons of tomato paste to it. As a result, you should get a dense and thick mass with which we will stuff the peppers.

Step 7: Stuff the peppers.

Now use a tablespoon to place the filling into the prepared bell peppers. It is better to lay it without a slide, but, on the contrary, leaving a little more space for the cheese. I usually stuff the peppers tightly by pressing the contents with a spoon or spatula.

Step 8: Bake the stuffed peppers in the oven.

Set the oven to preheat to 180 degrees Celsius. Place the stuffed peppers on a high-brim, heat-resistant baking sheet. High margins are needed so that vegetables do not fall, and accidentally leaked filling does not leave the container, because later it can be used as a sauce. Bake the stuffed peppers for 35-40 minutes until fully prepared, but after 5-7 minutes until the end they need to be sprinkled with grated cheese on top. As soon as the specified time has passed, and the minced meat in the filling is ready, and the cheese has transformed into an appetizing golden brown crust, you can take out the peppers, remove them from the baking sheet and start serving them on the table.

Step 9: Serve the stuffed peppers.

Stuffed peppers are an independent dish that does not need any side dish. It is very satisfying and is only served hot. However, if you let the cooled peppers stand in the refrigerator for a while and then reheat them, they will not lose anything; on the contrary, they will only become tastier.
Bon appetit!

If you are preparing a dish with the expectation that small children will eat it, then it is better to choose smaller peppers especially for them, so as not to scare the baby with a huge portion for him.

To make the filling even more tender, you can grind the minced meat again in a meat grinder.

Also, in addition to tomato paste, you can add full-fat sour cream or mayonnaise to the filling.

Sometimes I come across recipes in which cheese is placed not only on top of the filling, but also underneath, at the very bottom of the bell peppers.

A delicious aromatic dish came to us from Romania and Moldova, famous for its rich taste and high calorie content. Bell peppers are stuffed with various fillings to suit every taste - meat, minced meat, vegetables, cereals. It is useful to know the secrets of preparing a hearty snack that is good both for a holiday and in the everyday menu.

How to cook stuffed peppers

Any cook begins preparing stuffed peppers by preparing all the ingredients. The secret of a delicious dish lies in the filling - meat, rice, vegetables, fruits or even berries - and in a good stew to add juiciness to the appetizer. The dish looks especially beautiful in a photo or in real life if you combine fruits of different colors in it: green, yellow, red and orange vegetables go well together and look festive. Large, thick-walled peppers of oblong or round shape are suitable for cooking.

Small secrets of preparing a delicious dish:

• if minced meat is combined with rice, then the cereal is cooked until half cooked, and when using raw rice, the fruits should not be stuffed tightly;
• to get an evenly baked dish, you should select fruits of the same size;
• do not compact the filling too tightly so that the pulp does not burst;
• Ready-made vegetables can be frozen so that you can bake them later without wasting time.

Filling

The final taste of the dish is influenced by the filling. Here are some options for stuffing:

• meat with rice;
• minced meat with cereal;
• vegetables with meat;
• vegetables with rice;
• cheese with garlic;
• feta cheese with herbs.

Interested in learning how to cook stuffed peppers in an unusual way? In other countries it is made with fillings of tomatoes, feta, cheese and eggs. Oriental recipes in the oven can be repeated if you stuff the peppers with mushrooms, garlic, ginger and lime - this dish looks especially impressive in the photo. More common options would be carrots, apples, meat or minced meat with rice and tomatoes. All of these options can be frozen for the winter.

How much time to cook

After purchasing the main ingredients and choosing the filling, all that remains is to find out how long to cook the stuffed peppers. This is not the fastest dish, which takes about 35 minutes to prepare in the oven, but the time increases significantly if you consider the cost of preparing all the components. The approximate duration of the entire time will be over one and a half hours, and if you freeze the fruits, then about 40 minutes in a slow cooker or sleeve.

Recipes

Today, finding a recipe for stuffed peppers in the oven is not difficult, because there are a variety of options with step-by-step instructions, photos and video tutorials for each stage. The easiest way to start cooking is the classic versions - with vegetables, minced meat and rice, mushrooms. Then you can move on to more complex recipes - with cheese, meat, poultry.

With vegetables

A healthy dietary dish is peppers stuffed with vegetables in the oven. It is even suitable for vegetarian cuisine, because the recipe involves the use of only plant ingredients. The dish is low in calories and looks appetizing in the photo and on the table. It is recommended to serve it slightly cooled so as not to burn yourself with the juicy filling.

Ingredients:

• 10 sweet peppers;
• fresh white cabbage – 0.7 kg;
• carrots – 3 pcs.;
• 2 onions;
• parsley root – 1 pc.;
• vegetable oil – 75 ml.

Cooking method:

1. Wash the paprika, cut off the caps, remove the seeds, place in boiling water for 4 minutes, cool.
2. Chop the cabbage with onions, grate the carrots with parsley root.
3. Fry onions, carrots in oil, add parsley, cabbage, simmer until tender with salt and pepper.
4. Stuff the fruits, close the lids, place on a greased baking sheet, sprinkle with oil.
5. Bake in the oven at 190 degrees for 35 minutes.

With minced meat

For the next dish you will need to learn how to cook minced meat correctly. This is easy to do if you mix pork and beef in equal proportions, mix with onion, raw egg and bread crumbs if desired. For a richer meat taste, you can use pure minced meat only with added spices and herbs. The dish looks good if you take multi-colored fruits for it.

Ingredients:

• bell pepper – 6 pcs.;
• sour cream - half a glass;
• cheese – 125 g;
• minced meat – 0.6 kg;
• champignons – 100 g;
• bulb;
• garlic – 2 cloves;
• parsley - a bunch;
• tomatoes – 2 pieces;
• tomato paste – 35 ml;
• sugar – 2 g.

Cooking method:

1. Peel the paprika from the top, seeds, and cut into halves.
2. Cut the mushrooms into cubes and the onion into rings.
3. Fry the minced meat in oil in parts, mash with a fork. Fry the onion in the same oil for 2 minutes, add the mushrooms, cook for another 4 minutes.
4. Grate the tomato, simmer until it thickens, mix with tomato paste, cook for 2 minutes, season with salt, pepper, and sugar.
5. Mix the minced meat with mushrooms, onions, chopped herbs, tomato sauce, and crushed garlic.
6. Stuff the peppers, place on a baking sheet, brush each with sour cream.
7. Bake in the oven at 180 degrees for 23 minutes, sprinkle with grated cheese, wait until it melts (another 7 minutes).

With meat

You can stuff the fruits with any meat, but a more dietary option would be chicken or turkey: they highlight the juiciness and softness of the dish well, and are combined with colorful vegetables and the creamy taste of cheese. Garlic and green onions add piquancy to the dish.

Ingredients:

• bell pepper – 2 pcs.;
• chicken breast – 1 pc.;
• bulb;
• carrots – 1 pc.;
• garlic – 2 cloves;
• tomatoes – 1 pc.;
• feta cheese – 75 g;
• green onions - 3 feathers.

Cooking method:

1. Cut the carrots into cubes, chop the onion, fry in oil until transparent over medium heat, add salt.
2. Cut the chicken into cubes, chop the garlic, add to the onion and carrot frying, and pepper. Bring to readiness.
3. Cut the peppers in half lengthwise, remove seeds, lay out feta cubes, fill with meat filling, and place tomato slices on top.
4. Place on a baking sheet lined with oiled paper and bake in the oven for about 40 minutes at 175 degrees.
5. Serve with chopped green onions.

Peppers stuffed with meat and rice in the oven turn out to be very tasty and satisfying, because the cereal gives it an increased calorie content. This option is good to serve on a holiday table so that guests are satisfied with even one serving. The combination of vegetables and meat results in a dish that serves as both a side dish and a main dish. It can be served in broth with sour cream to highlight the taste of the ingredients.

Ingredients:

• sweet pepper – 16 pcs.;
• chicken fillet – 0.4 kg;
• round rice – 140 g;
• tomato juice – 4 glasses;
• onions – 4 pieces;
• carrots – 3 pcs.;
• garlic – 6 cloves;
• white bread – 90 g;
• vegetable oil – 100 ml;
• milk – 50 ml;
• mixture of cumin and coriander – 2 g;
• sugar - a pinch.

Cooking method:

1. Cut the meat into pieces, boil the rice until half cooked - 6 minutes in salted boiling water, cool.
2. Chop half the onion and garlic, grate 2 carrots, fry with the meat in oil until golden brown.
3. Pour rice into the pan, cook for 6 minutes, season with spices, sugar, and cool.
4. Cut the caps off the paprika and remove the seeds.
5. Make a sauce from the remaining vegetables and tomato juice - simmer the crushed ingredients for a third of an hour.
6. Stuff the peppers with minced meat, place vertically on the bottom of the baking dish, cover with lids, cover with foil, bake in the oven at 200 degrees for 17 minutes. Pour in the gravy and simmer for another 2/3 hours.

With cheese

Stuffed peppers baked in the oven with cheese have a fragrant, creamy taste. By combining the melted cheese crust with herbs and minced meat, you get an incredibly appetizing dish that makes you want to try it as quickly as possible. The sauce with sour cream enhances the taste and spectacular appearance, which gives the vegetables softness, tenderness, and the necessary juiciness.

Ingredients:

• sweet pepper – 6 pcs.;
• minced meat - half a kilo;
• rice - a third of a glass;
• dill, parsley, basil - a bunch;
• tomatoes – 2 pieces;
• hard cheese – 100 g;
• garlic – clove;
• sour cream – 2/3 cup.

Cooking method:

1. Mix the minced meat with chopped garlic, boil the rice until tender in a liter of water, cool.
2. Chop the tomatoes, peel the paprika from the partitions, cut in half, chop the greens.
3. Make a filling of rice, minced meat, tomatoes, herbs, season with salt and spices.
4. Grease the paprika outside and inside with oil, fill with filling, place sour cream on top, sprinkle with grated cheese.
5. Bake in the oven at 200 degrees for about 35 minutes until golden brown.

With rice

A vegetarian dish is stuffed peppers with rice, which saturates the body just as well as the version with meat filling. In addition to cereals, the filling includes colorful vegetables, which preserve the juiciness of the dish, giving it a spectacular appearance and a unique aroma. To make the appetizer also piquant and spicy, it is prepared using allspice peas and bay leaves.

Ingredients:

• bell pepper – 1 kg;
• eggplant – 2 pcs.;
• onions – 2 pcs.;
• 1 carrot;
• tomato – 2 pcs.;
• rice - a glass;
• tomato sauce - glass;
• sour cream - a glass.

Cooking method:

1. Boil the rice until half cooked, remove the cap and seeds from the paprika.
2. Grate the carrots, chop the onion, cut the eggplants into cubes. If the eggplants are old, remove the skin.
3. Pour boiling water over the tomatoes, after a minute remove the peels and cut into cubes.
4. Fry the onion in oil until golden brown, add the carrots and simmer until soft. Fry the eggplants and tomatoes in the same oil until the juice evaporates.
5. Mix vegetables with rice, fill peppers, place on the bottom of a baking dish.
6. Pour in tomato sauce with sour cream, season with spices.
7. Bake at 200 degrees for 55 minutes.

With Chiken

Experienced and novice cooks will benefit from tips on how to cook peppers stuffed with chicken breast in the oven. To do this, remember that dryish meat can be shaded with juicy tomatoes, sour cream and cheese, and fresh dill and a mixture of Italian herbs will help improve the taste and give it exquisite harmony. The result is an original dish, ideal for a festive feast.

Ingredients:

• bell pepper – 3 pcs.;
• tomato – 2 pcs.;
• chicken fillet – 200 g;
• hard cheese – 100 g;
• sour cream – 40 ml;
• green onions - a bunch;
• fresh dill - a bunch;
• Italian herbs – 5 g.

Cooking method:

1. Cut the meat into pieces, marinate in herbs and spices for half an hour.
2. Pour boiling water over the tomatoes, peel them, cut them into cubes, chop the onion and dill, mix with meat, sour cream, and tomato pulp.
3. Grease the pan with oil, place the peppers stuffed with minced meat, bake for half an hour at 180 degrees.
4. Sprinkle with grated cheese and cook for another 10 minutes.

With vegetables and rice

The dish turns out to be satisfying, but retains its low calorie content due to the absence of meat. It is especially tasty to cook it in tomato sauce, which will emphasize the aroma and softness of all the components collected in it. Short-grain rice is ideal for the appetizer, as it will give it softness.

Ingredients:

• paprika – 10 pcs.;
• cabbage - half a head of cabbage;
• carrots – 2 pcs.;
• rice - a glass;
• tomato juice - glass.

Cooking method:

1. Cook the rice until done. Shred the cabbage and simmer in corn oil until tender. Separately, simmer the grated carrots, mix all the ingredients, and season with spices.
2. Remove the core from the paprika, stuff with the filling, and place on the bottom of a baking dish.
3. Pour in tomato juice and bake at 180 degrees for 50 minutes.

With rice and mushrooms

Everyone will enjoy delicious stuffed peppers with rice and mushrooms if you use fresh champignons to prepare it and fry them with garlic. Grated Parmesan will add a special piquancy to the dish, covering the fruits with an appetizing crispy crust. The appetizer will look great on a holiday table, but you can also include it in your everyday diet.

Ingredients:

• red paprika – 3 pcs.;
• champignons – 200 g;
• garlic – 2 cloves;
• rice – 100 g;
• parmesan – 120 g.

Cooking method:

1. Boil the rice until half cooked, chop the mushrooms, fry until the moisture evaporates, add crushed garlic at the end.
2. Mix the filling ingredients and stuff with the prepared paprika.
3. Bake at 180 degrees for 20 minutes, sprinkled with grated Parmesan.

With feta cheese

An unusual dish for Russian cuisine is a variant of Bulgarian cooking: peppers stuffed with feta cheese and herbs, baked in the oven. Its taste is very attractive, as is its aroma. All guests and household members will certainly enjoy its rich taste, the subtle sourness of feta cheese, shaded by the spicy-sweet aroma of cilantro and mint. It is best to use medium-sized fleshy paprika for cooking, which will retain its juiciness when baked.

Ingredients:

• bell pepper – 5 pcs.;
• feta cheese – 0.3 kg;
• 2 onions;
• 1 tomato;
• 1 yolk;
• cilantro – 5 sprigs;
• mint – 7 leaves;
• breadcrumbs – 20 g;
• butter – 30 g.

Cooking method:

1. Chop the onions, fry in a mixture of vegetable and butter for a couple of minutes over high heat, simmer for 35 minutes on medium until caramelized, cool.
2. Blanch the tomato in boiling water, remove the peel, cut into cubes, and chop the greens.
3. Mash the cheese with a fork, mix with onions, tomatoes, herbs, yolk, and season with spices.
4. Place paprika boats stuffed with filling on a baking sheet lined with baking paper and sprinkle with breadcrumbs.
5. Bake in the oven at 190 degrees for half an hour.