TOP 6 recipes for cooking stuffed peppers in a saucepan, in an oven, for the winter. Pepper stuffed with rice, meat, minced meat, vegetables, cottage cheese, mushrooms … Cooking secrets. Video recipes.
Stuffed pepper is a simple and tasty dish with culinary aesthetics and amazing taste. This dish simultaneously refers to several national cuisines: Bulgarian, Moldavian, Romanian, Ukrainian, Georgian, Azerbaijani. All recipes differ only in fillings, and the manufacturing technology is the same: peppers peeled from seeds are filled with filling, poured with sauce and stewed in a saucepan or baked in the oven. In our country, most often cooked peppers stuffed with rice and meat baked in the oven. However, this is not the only recipe. We will learn in this review interesting options for fillings and methods of preparation, as well as useful tips and secrets of the dish.
Stuffed peppers - the subtleties and secrets of cooking
- For stuffing and canning, fruits of milk ripeness are best suited.
- All varieties of sweet peppers are suitable for recipes, especially gogoshary and bulgarian.
- The color of the peppers can be any: red, yellow, green, light green.
- To make the dish look beautiful, prepare it with peppers of different colors. When served, red, green and yellow stuffed peppers will look beautiful on a flat platter.
- The main criteria when choosing sweet peppers for stuffing is the thickness of the fruit wall. The more dense the stacks and fleshy fruits are, the tastier the dish is. The ideal thickness ranges from 5-10 mm.
- Take peppers of a convenient, even shape, such as stuffing with minced meat without any problems.
- When buying peppers, make sure they are fresh. Good fruit without spots or bruises, firm and firm to the touch.
- Pay attention to the stalk. In fresh fruits, it is fresh, green and firm. If you cut off the tip from such a stalk, small droplets of moisture will appear on the cut.
- If the stalk is yellowish and drooping, then the fruits are not the first freshness. These peppers have few useful properties and the taste is not so bright.
- To sauté peppers on the stove, use a deep saucepan with a thick bottom so that you can completely cover all the vegetables with the sauce.
- The thick bottom will protect the food from burning and evenly distribute the heat of the burner over the entire surface of the bottom.
- To bake the peppers in the oven, you need a deep cast-iron pot or a thick-walled deep pan with a non-stick coating. Thick walls of the container will evenly distribute heat over the entire surface and protect it from burning.
- It is important that the peppers are well stewed, and that the filling harmoniously combines with the vegetable shell.
How to prepare peppers for stuffing
- Wash the peppers with running water and dry with a paper towel.
- Make a circular cut at the top of the pepper with a knife and pull on the stem to remove the cap.
- Remove all seeds and excessively protruding parts of the inner partitions from the fruit.
- Rinse the fruit again with cool water inside and out.
Pepper stuffed with meat and rice
The most classic recipe for making stuffed rice. For the dish, do not take fully cooked boiled rice. With further processing, it will soften, lose its elasticity and taste. It is better to soak it in boiling water for a few minutes or boil it until half cooked.
See also how to make oven baked stuffed peppers.
- Caloric content per 100 g - 269 kcal.
- Servings - 2-4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Large Bulgarian pepper - 4 pcs.
- Flour - 1 tablespoon
- Long grain rice - 0.5 tbsp.
- Sour cream - 100 g
- Salt - 1 tsp or to taste
- Pork - 0.5 kg
- Sugar - a pinch
- Bulb onions - 1 pc.
- Ground black pepper - a pinch
- Broth - 1 l
- Vegetable oil - 2 tablespoons
- Tomato paste - 50 g
Cooking peppers stuffed with meat and rice:
- Peel sweet large bell peppers from the seed box.
- Cook the rice until half cooked in salted water, discard in a colander, rinse with running cold water and leave to drain.
- Peel the onions, wash, chop finely and fry until golden brown in sunflower oil.
- Wash the pork and grind it in a fine mesh meat grinder to get a homogeneous minced meat.
- Combine rice, fried onions and minced meat. Season with salt and pepper, add your favorite spices and stir the filling.
- Fill the peppers with minced meat, cover with the cut tails, and place in a large saucepan.
- Pour broth into a frying pan and heat. Add sugar, tomato paste, sour cream and flour. Heat and stir to form a smooth sauce.
- Pour the cooked sauce over the peppers so that it completely covers all the fruits, and put on the fire to simmer under the lid for 40 minutes.
Stuffed peppers with minced meat and vegetables
Probably, there is no such hostess who did not cook pepper stuffed with minced meat. This is a tasty and satisfying dish that everyone, without exception, likes. The main thing for the recipe is to cook minced meat yourself. To do this, use meat of any kind that is not too lean, otherwise the filling in the finished dish will be too hard and dry.
Ingredients:
- Bulgarian pepper - 10 pcs.
- Minced meat - 500 g
- Carrots - 2 pcs.
- Onions - 2 pcs.
- Sour cream - 150 g
- Tomato paste - 150 g
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Cooking stuffed peppers with minced meat and vegetables:
- Peel and wash onions and carrots. Chop the onion into thin quarter rings, and grate the carrots on a coarse grater.
- In a skillet in vegetable oil, fry the onions and carrots until golden brown.
- Combine minced meat with fried vegetables, salt and pepper.
- Cut off the top of the pepper, remove the seeds and rinse with running water. Then fill them with minced meat and place in a deep cooking container.
- Stir sour cream with tomato paste and dilute 1.5 liters with water.
- Pour the tomato sauce over the peppers and simmer on the stove over medium heat, covered for 40 minutes.
Pepper stuffed with buckwheat and lamb
Bright, mouth-watering stuffed peppers with juicy meat filling, buckwheat and vegetables. This light, but hearty and aromatic dish is loved by everyone, without exception. You can cook this dish on the stove or in the oven, and if you are the owner of a multicooker, cook the dish in it in the Stew mode.
Ingredients:
- Sweet peppers - 10 pcs.
- Vegetable oil - for frying
- Fat tail fat - 1 tablespoon
- Onions - 1 pc.
- Carrots - 1 pc.
- Minced lamb - 400 g
- Buckwheat - 0.5 tbsp.
- Cilantro - bunch
- Salt - 1 tsp or to taste
- Red and black pepper to taste
- Tomato paste - 3 tablespoons
- Garlic - 1 clove
- Sour cream - 1 tablespoon
- Hot water - 1 tbsp.
Cooking peppers stuffed with buckwheat and lamb:
- Peel the carrots and onion, wash and chop very finely, and it is better to grate the carrots.
- In a frying pan, heat vegetable oil with melted fat tail fat and send to fry half a serving of carrots and onions. Bring vegetables until golden brown.
- Add minced lamb to the pan to the vegetables, stir and remove from heat.
- To the resulting mixture, add buckwheat, chopped cilantro, salt, pepper and mix everything thoroughly.
- Wash, peel and prepare peppers for stuffing. Then fill them with the filling.
- In a saucepan, heat the vegetable oil and fry the remaining carrots with onions and chopped garlic for 5 minutes.
- Add tomato paste, sour cream, salt and hot water to a saucepan. Bring the sauce to a boil and simmer for 5 minutes.
- Place the stuffed peppers tightly in a saucepan, pour over the sauce and simmer covered over medium heat for 50 minutes.
Lean stuffed peppers with vegetables in a saucepan
Stuffed peppers are a favorite childhood dish. But do not limit yourself to filling only with rice and meat. Even the simplest vegetables will add juiciness, aroma and amazing taste to the dish.
Ingredients:
- Bulgarian pepper - 5 pcs.
- Eggplant - 1 pc.
- Onions - 1 pc.
- Carrots - 1 pc.
- Tomatoes - 2 pcs.
- Vegetable oil - for frying
- Greens (any) - to taste
- Tomato sauce - 250 ml
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking Lean Stuffed Peppers with Vegetables in a Pot:
- Wash the eggplants, cut off the ends on both sides and cut into small cubes. If the fruits are ripe, sprinkle them with salt and leave for half an hour to release the bitterness. Then rinse them under running water and dry with a paper towel. In order not to do this, take milk eggplant, there is no bitterness in them.
- Peel the carrots and grate on a coarse grater.
- Peel, wash and cut onions into small cubes.
- Wash the tomatoes and chop finely.
- Heat vegetable oil in a skillet and add eggplant with carrots and onions. Fry them over medium heat until golden brown.
- Then season with salt and black pepper, add chopped herbs and tomatoes. Stir and simmer for 2-3 minutes.
- Peel the pepper from the seed box, cut off the cap and fill with the filling.
- Stir the tomato sauce with water, salt and pepper.
- Place the stuffed peppers in a saucepan, pour over the sauce to cover them completely and bring to a boil. Leave them to simmer for 45 minutes.
Stuffed peppers with cottage cheese baked in the oven
You can stuff pepper with different fillings. The choice of filling options is limited only by financial possibilities and the imagination of the culinary specialist. For example, replacing traditional minced meat with rice with cottage cheese and herbs, you get an equally tasty, aromatic and tender dish.
Ingredients:
- Sweet peppers - 5 pcs.
- Cottage cheese - 600 g
- Hard cheese - 300 g
- Greens (any) - bunch
- Garlic - 3 cloves
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking stuffed peppers with cottage cheese baked in the oven:
- Wash the pepper and pat dry with a towel. Cut it in half and remove the core.
- Beat the cottage cheese with a blender until smooth.
- Finely chop the greens, and pass the garlic through a press. Add spices to the curd and stir well.
- Stuff the pepper halves with the curd filling and sprinkle with grated cheese on top.
- Place the peppers in a deep baking dish, cover with foil and place in the oven for half an hour.
Pepper stuffed with vegetables for the winter
In order to enjoy stuffed pepper in the winter season, it can be prepared for the winter for future use. Stuffed with bright and beautiful fruits rolled up in jars with vegetables - a delicious snack and a good option to preserve vegetables with all useful vitamins for future use.
Ingredients:
- Bulgarian pepper - 1 kg
- White cabbage - 1 head of cabbage
- Carrots - 2 pcs.
- Table vinegar - 150 ml
- Sugar - 200 g
- Water - 1 l
- Vegetable oil - 100 ml
- Salt - 2 tablespoons
Cooking peppers stuffed with vegetables for the winter:
- Wash the peeled carrots and cabbage and cut into thin strips. Carrots can be grated for Korean carrots. Stir the vegetables.
- Peel the pepper from the seed box, cut off the partitions and remove the stalk. Wash the fruit and pat dry with a paper towel.
- Fill the peppers loosely with the carrot-kale mixture and place in a saucepan.
- For the marinade, combine water, salt, sugar, vinegar and sunflower oil. Put on fire, boil and immediately pour in the peppers.
- Remove the pot for 2 days under oppression in a cool and dark place.
- After two days, transfer the stuffed peppers with vegetables to sterilized jars and fill with brine to the very neck.
- Cover the jars with lids, place in a pot of water and sterilize 15 minutes after boiling.
- Then roll up the jars with lids, turn them over and wrap them in a warm blanket. Store in a cool place after cooling.
