Pepper stuffed minced meat recipe. How to cook stuffed peppers according to the classic recipe

In the season of bell peppers, you can make an appetizing stuffed dish out of them that will decorate your everyday or festive table. You need to choose ripe vegetables, high-quality meat or minced meat to get a pleasant spicy taste with light sweetish notes. Cooking takes a lot of time, but the result is always excellent.

Classic recipe with meat and rice

Time: 2.5 hours.
Servings: 10 persons.
Difficulty: medium.

Peppers stuffed with meat and rice, in the classic version, are made from pork or beef. You need to choose sweet specimens of the vegetable, different colors look beautiful in one container. The dish turns out to be appetizing, satisfying, healthy, medium-calorie.

Ingredients:

pepper - 1 kg;
pork - 500 g;
steamed rice - 70 g;
onions - 3 pcs.;
carrots - 2 pcs.;
tomato sauce - 3 tablespoons;
oil - 3 tablespoons;
water - liter;
salt - 1 tsp;
parsley - a bunch.

Cooking method:

Rinse rice, pour 200 ml of water, cook for 10 minutes.
Grind the pork with a meat grinder or food processor.
Peel, chop the carrots on a coarse grater.
Clean, chop the onion.
Mix vegetables with minced meat, rice, salt, pepper, add chopped greens.
Pepper wash, cut off the lid, get the seeds, partitions.
Tamp the filling tightly, place the blanks cut up in a saucepan, cauldron or ducklings, close with lids.
Pour in the tomato sauce with the remaining water and bay leaf, drizzle with oil.
Close the lid, bring to a boil.
Simmer for an hour over medium heat.

Stuffed peppers with sour cream sauce

Time: 1 hour.
Servings: 4 persons.
Difficulty: medium.

Stuffed peppers with meat and rice will be tastier and juicier if cooked with sour cream sauce. This will give creaminess to taste, vegetable tenderness and appetizing due to minced meat. Minced meat for the filling is suitable for any - from chicken to pork.

Ingredients:

minced meat - 500 g;
pepper - 8 pcs.;
rice - 100 g;
carrots - 200 g;
onions - 3 pcs.;
sour cream - 100 ml;
tomato paste - 3 tablespoons;
oil - 2 tbsp.

Cooking method:

Chop the onion, grate the carrots, mix. Fry half of the mass in oil.
Boil rice until semi-solid, combine with meat, fry, salt and pepper.
Cut off the tops of the peppers, cut out the seeds, stuff with a mass.
Combine sour cream, tomato paste, put on the bottom of the pan with the remaining carrots and onions.
Place blanks on top, fill with water to half the height.
Simmer covered for 40 minutes.

In the oven

Time: 1 hour.
Servings: 3 persons.
Difficulty: medium.

Peppers stuffed with meat and rice in the oven are juicy, fragrant and satisfying. By adding mozzarella cheese, the dish acquires a special taste. Ground beef is ideally combined with it, but if you wish, you can take any meat. Due to spices and garlic, spice and sharpness are felt.

Ingredients:

pepper - 6 pcs.;
minced meat - 0.5 kg
onion - 1 pc.;
garlic - 5 cloves;
butter - 50 g;
carrots - 1 pc.;
dried paprika - 2 tsp;
rice - a glass;
parsley - a bunch;
mozzarella - 100 g.

Cooking method:

Melt butter in a frying pan, fry finely chopped onion until transparent, combine with minced meat. Fry for 10-15 minutes.
Add chopped parsley, pre-boiled rice, spices, simmer until the liquid is absorbed and the rice darkens.
Rinse the peppers, cut off the tops, remove the seeds, fold the meat with rice, slices of mozzarella on top.
Heat the oven to 180 degrees, hold for 25 minutes.

Dish in the multicooker

Time: 1 hour.
Servings: 4 persons.
Difficulty: medium.

Stuffed peppers with meat and rice can be cooked in a slow cooker. It will turn out more juicy, evenly baked, fragrant. Using a slow cooker saves the hostess time, allows you to get a delicious appetizing dish at no extra cost.

Ingredients:

bell pepper - 8 pcs.;
boiled rice - 300 g;
minced meat - half a kilo;
onion - 1 pc.;
tomatoes - 2 pcs.;
carrots - 1 pc.;
tomato paste - 2 tablespoons;
water - liter.

Cooking method:

Chop onions, carrots, sauté in a pan until transparent.
Mix half of the roast with finely chopped peeled tomatoes, tomato paste, a pinch of sugar. Simmer for 10 minutes.
Remove seeds from peppers, remove stems from tops.
Add rice to the minced meat, the other half of the frying, spices, stuff the blanks.
Put in a slow cooker, pour boiling water, tomato paste, add roast.
Set the program "Extinguishing" for 45 minutes.

Video

Ingredients

For 4-5 bell peppers:

300 g minced meat;
1 carrot;
1 onion;
2 tablespoons of vegetable oil;
1 tomato or 2-3 tablespoons of tomato paste - optional;
100 g of rice;
salt - to taste;
ground black pepper - to taste;
1 bunch parsley - optional

Any minced meat is suitable for the filling. Most often, peppers are made with pork, chicken, lamb, turkey, or combinations of different types of meat.

The classic version is a mixture of pork and ground beef in a 1: 1 ratio.

It is from such minced meat that a juicy, but moderately fatty filling for peppers is obtained.

By the way, instead of minced meat, you can use bacon, mushrooms, shrimp, vegetables or cheese:

Cooking

Grate the carrots on a medium or coarse grater and cut the onion into small cubes.

Heat the oil in a frying pan and put the onions there first, and after 2-3 minutes, the carrots. Fry, stirring occasionally, until golden brown. You can add tomato pulp or tomato paste to vegetables.

Some people prefer to add raw onions to the minced meat, but the filling will be more aromatic if it is fried.

Put the roast on a plate. If you leave the vegetables in the pan, even after removing it from the heat, they will still continue to fry.

Tomato juice + 2-3 tablespoons of sour cream + salt + ground black pepper.
2 tablespoons sour cream + 2 tablespoons tomato paste + water + salt + ground black pepper.
1 carrot + 1 onion + 2 tomatoes or 3-4 tablespoons of tomato paste + 2 tablespoons of sour cream + salt + ground black pepper + water. Fry carrots and onions until golden brown. Add tomato pulp or tomato paste, sour cream and spices. Water can be poured either into a frying pan or into a saucepan, after laying the frying on the peppers.

Cover the pot with a lid and bring the sauce to a boil. Then simmer for about 40 minutes over moderate heat.

To test the doneness of the peppers, simply taste them. Rice, meat and vegetables should be fully cooked.

Remove the peppers from the stove and leave them covered for 10-20 minutes so that they are completely saturated with the sauce and become even tastier and more aromatic.

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Peppers can be cut off the tops, as when stewing on the stove, or cut vegetables in half lengthwise, leaving the stalks if desired. In both cases, the seeds must be removed from the peppers.

Stuff the peppers with the prepared stuffing. Grease a baking sheet or baking dish with vegetable oil and arrange the peppers in a single layer.

To make the dish juicier, grease the top of the peppers or sour cream mixed with chopped garlic.

Place the peppers in a preheated oven at 180°C for about 40 minutes. Sprinkle with grated cheese and bake for about 10 more minutes until melted.

Sweet pepper is rich in vitamins and mineral salts, so its use will be useful for many people. You can stuff it with meat or vegetable fillings to your taste. And although this dish will have to work hard, the result will justify the time and effort. Today we will use rice and minced meat as a filling. In this recipe, we will show you how to make stuffed peppers.

Taste Info Second meat dishes / Second vegetable dishes

Ingredients

sweet peppers - 4 - 5 pcs. medium size;
minced meat (pork and beef) - 400 - 500 g;
rice (any) - 200 g;
onion - 1 pc.;
carrot - 1 pc.;
egg - 1 pc.;
salt, black pepper (ground) - to your taste;
tomato paste - 1 - 1.5 tbsp. spoons;
parsley or dill.

How to cook peppers stuffed with meat and rice

1. Rice is washed under running water. We put it to cook on a low fire. You can cook the rice a little and turn it off. It is advisable to let it cool down a bit.

2. We remove the stalk from the pepper with a knife, free it from the seeds and wash it. Set the prepared peppers aside.

Next, we will prepare the tomato sauce for stuffed peppers.
3. Peel the onion and cut into medium-sized cubes (you can use quarters of half rings).

4. Grate peeled and washed carrots. One part - on a fine grater, and the other (most) - on a coarse grater. Finely grated carrots will be added to rice and minced meat.

5. Pass the onion until slightly golden.

6. Add coarsely grated carrots to the onion and, stirring, lightly fry.

7. Dilute tomato paste (one spoonful) with boiled water and add to the pan. Stir the sauce occasionally. After a couple of minutes, the fire can be turned off, the sauce is ready.

8. When the rice has cooled, transfer it to a bowl and add minced meat to it. We also send an egg and finely chopped carrots there.

9. Lightly salt and pepper the resulting filling. We mix everything thoroughly. Here we have the filling for our stuffed peppers.

10. Fill the prepared bell peppers with the resulting filling. If the filling remains, we form meatballs from it. I suggest always making more fillings, because some people don’t like pepper very much, but they eat rice meatballs with pleasure.

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11. In a saucepan, distribute stuffed peppers at your discretion (you can put it vertically or lay it on its side).

12. Pour the finished tomato sauce into a saucepan.

13. Add hot water until it covers the peppers. Salt. Dip the meatballs into the pan when the water starts to boil.

14. We fasten the fire. Cover the saucepan with a lid. Stuffed bell peppers will be stewed for approximately 45 minutes.

15. Cut the washed parsley coarsely.

16. We take out the finished pepper on a plate, pour over the sauce and sprinkle with parsley.

Fragrant and tasty pepper stuffed with rice and meat is ready!

I cook peppers stuffed with meat and rice according to this recipe, usually in a saucepan or in a slow cooker. With tomato - sour cream sauce just delicious. Peppers stuffed with meat and rice are also prepared in the oven. Every fall, as soon as the peppers begin to ripen, I cook this dish that is beloved in our family. For the winter, I save peppers like this - I cut off the lid, clean out the seeds and make a pyramid of several pieces. Such pyramids of ready-made peppers are stored in the freezer all winter.

In this article:

I use any minced meat for stuffing peppers. Now complex of beef and pork in half. But with this stuffing, peppers are quite high-calorie. If you care about your health and figure, choose other meats or vegetables. The lowest calorie meat is minced chicken breast.

Peppers stuffed with meat and rice - calories per 100 gr. product

Peppers stuffed with meat and rice - step by step recipe with photos

So, today I'm making a filling of mixed minced meat and round, steamed rice. Tomato - sour cream sauce as a gravy for peppers.

What you need:

How to cook:

I immediately wash the rice and pour it with boiling water, close it and let it steam. I prepare the peppers - I cut off the top and scrape out the seeds.
I cut onions and carrots very finely. Pour a little oil into the pan and fry until the onion starts to turn yellow. Next, I pour out the carrots and sauté it with onions for another two minutes. At the end I add the garlic pressed through the press. Remove from heat - let cool a little.
Now I add steamed rice and half (!) Fried onions with carrots to the minced meat. Don't forget salt and pepper!
Finally, I proceed directly to stuffing peppers. In each blank of pepper with a teaspoon I put minced meat not too tightly, but without voids. I pour the rest of the frying into a wide saucepan and put the peppers there with the spout down. I fill the pan tightly so that the peppers do not fall.
Cooking tomato - sour cream filling. I mix tomato paste, sour cream and a large mug of water in a bowl. Here you need to add salt and all the spices that you like. Mix well and pour into a saucepan with pepper. Now I add enough water so that the peppers are not completely covered with sauce.
I put the pot on the fire and bring it to a boil. Next, I reduce the light and simmer for 35 minutes. If you have large peppercorns, then put out longer.

Yummy is ready. We usually eat peppers without any garnish. After all, it has both rice and a vegetable - bell pepper. Call everyone to the table!

Zara is frying rice with onions in a frying pan. Very beautiful, fried peppers.

For today, I have everything about stuffed peppers. Thanks to everyone who cooked with me. I hope you find my recipe helpful. If so, click on the social media buttons to save the recipe on your page!

Stuffed peppers with minced meat and rice resemble the popular ones in terms of the set of products and the cooking method, but they are prepared much easier and faster. In this case, it takes a few minutes to prepare the main ingredient - sweet bell pepper, because you only need to rid it of seeds and lightly fry it.

You can stuff these peppers with different fillings. In our recipe there will be a classic version - standard minced meat, vegetables and rice cereal. Add all this with sour cream sauce and get a great fragrant dish!

Ingredients:

sweet peppers - 5-7 pcs.;
minced meat (pork + beef) - 400 g;
onion - 2 pcs.;
carrots - 1 large;
fresh tomatoes - 2 pcs.;
tomato paste - 1 tbsp. the spoon;
rice - 30 g;
garlic - 1-2 teeth;
parsley or dill - a small bunch;
salt, pepper - to taste;
vegetable oil (for frying) - 50-80 ml.

For sauce:

sour cream - 200 g;
tomato paste - 3 tbsp. spoons;
water - about 500 ml;
salt - to taste.

Stuffed peppers with minced meat and rice recipe with photo

How to cook stuffed peppers with meat

After removing the stalk with seeds, thoroughly wash the peppers, wipe dry with napkins. Lightly fry the prepared fruits on each side in heated oil. As soon as the peppers are covered with a golden crust, we transfer them to another dish - we release the pan.
Finely chop the onion. Half the serving, stirring, fry until soft.
Grate the carrots coarsely. We load half of the carrot shavings to the fried onions. Stirring, sauté the vegetable mixture for 3-4 minutes.
We combine minced meat with carrot-onion frying, garlic cloves squeezed through a press and boiled rice until half cooked.
Grind the greens with a knife, add to the meat mass. We clean the tomatoes (fill with boiling water, leave for a couple of minutes, and then rinse with ice water and remove the softened skin). The pulp of tomatoes is very finely chopped or crushed into a homogeneous "gruel" with a blender, loaded with minced meat. To enhance the taste, add a spoonful of canned pasta.
Salt, pepper and knead the meat filling for peppers very carefully.
How to make Stuffed Pepper Sauce
Mix the second part of the onion with the rest of the carrot shavings, load it into a saucepan or pan where the peppers will be stewed.
Peppers are stuffed with meat mass, spread on a carrot-onion layer.
Mix sour cream with canned pasta, dilute with water, salt to taste. Pour peppers with liquid sauce. We cover with a lid. Simmer for about 40-50 minutes over low heat (the sauce should boil slightly).
We serve the dish accompanied by greens. Stuffed peppers with minced meat and rice in tomato-sour cream sauce are ready!