Stuffed peppers, baked in the oven - a dish of sophisticated gourmets. And how to cook it deliciously, I'll tell you now.
The meaty sweet bell peppers are just made to be stuffed. This vegetable has many names and different varieties: paprika, vegetable, Bulgarian and gogoshar. But the most famous vegetable variety is Bulgarian pepper, which is suitable for stuffing. Fleshy, thick, large and almost tetrahedral, the fruit is always beautiful at all stages of its ripening. An important plus is that bell peppers come in different colors - red, yellow and green, which looks great on the table when served. However, a nutritious, satisfying, tasty and aromatic meal can be made from any sweet pepper.
The dish, like stuffed peppers, is familiar to every housewife. But I want to add a fresh touch, and instead of the classic cooking of peppers on the stove, bake them in the oven. However, first I'll tell you how to quickly remove seeds and stalk from peppers … There are two options for this:
- You can use a sharp knife to make an incision around the tail and carefully remove the leg with seeds. This option is convenient for freezing whole peppers, they fit easily into each other and take up less space in the freezer.
- But there is another very simple way to peel the peppers, which removes all the seeds and stems and leaves the pepper intact. The secret of this cleaning is that you do not need a knife or other available tools. So, take the washed pepper in your left hand with the leg up. With your right hand, grab the leg (tail) and press it deep into the pepper with your thumb. Then carefully remove the tail from the pepper at the same time as the seeds. Rinse the pepper to remove any remaining seeds.
- Caloric content per 100 g - 92, 2 kcal.
- Servings - 10
- Cooking time - 2 hours
Ingredients:
- Sweet bell pepper - 10 pcs.
- Pork - 1 kg
- Onions - 2 pcs.
- Rice - 50 g
- Garlic - 2-3 cloves
- Tomato paste - 2-3 tablespoons
- Any bone is for broth
- Bay leaves - 5-6 pcs.
- Allspice peas - 5-6 peas
- Ground paprika - 1 tsp
- Ground nutmeg - 1 tsp
- Salt to taste
- Ground black pepper - to taste
Cooking stuffed peppers baked in the oven
1. If the meat has been frozen, defrost it first. Then wash it, remove the film and veins. Peel and wash onions under running water. Peel the garlic. Cut the meat with onions into pieces, the size of which should fit the neck of your meat grinder.
2. Install a meat grinder with a grid with medium rings and twist the meat and onions, and squeeze the garlic through a press.
3. Add semi-cooked rice, spices (ground paprika, ground nutmeg, salt, black pepper) to the minced meat and mix well.
4. Wash the peppers and remove the stalk with seeds. You can do it with a knife, or you can use my advice. How to remove the leg in both cases, I described above.
5. Stuff the peppers tightly with the minced meat and place in an ovenproof oven. This can be ceramic, glass or cast iron dishes.
6. Now you need to prepare the dressing. To do this, put any bone in a saucepan, add bay leaves, allspice peas, salt and boil the broth.
7. Meanwhile, wash and twist the tomatoes. Then add the tomato paste and the resulting tomato juice to the broth.
8. Boil the dressing for about 5-10 minutes and adjust the flavor with salt and black pepper.
9. Pour the tomato broth over the peppers, cover the dish with a lid or wrap with foil for baking and send the peppers to simmer in a preheated oven to 200 degrees for 1.5 hours.
Serve the prepared stuffed peppers baked in the oven hot with a generous amount of broth. Bon Appetit everyone!
Video recipes for making stuffed peppers:
