Does your family like stuffed peppers? Prepare it according to the proposed option. Having familiarized yourself with the step-by-step recipe with a photo, you will pamper your household with a new version of stuffed peppers baked in the oven with potatoes.
Bell peppers with rice, vegetable or meat filling have long gained popularity due to their excellent taste, satiety and aroma. Bright fruits of red, yellow-orange or green color look beautiful and appetizing on the table. The brighter the vegetables, the more beautiful the appetizer turns out, therefore it is allowed to combine shades of fruits. The dish is prepared in a saucepan or frying pan, but stuffed peppers in the oven baked with potatoes are more useful, suitable for fans of healthy and wholesome food.
Baked stuffed peppers are a simple dish that doesn't require any special culinary skills. The recipe will reproduce the impression in any case. Here it is difficult to say which is tastier - potatoes or peppers. The main thing is to choose sweet, juicy peppers with thick walls, and give preference to quickly boiling potatoes. Also, make sure that the bell peppers are firm, with no signs of rot. Any recipe for stuffed peppers involves the use of fruits in the form of a kind of "cups" for the filling. Bell peppers can be stuffed with halves in the form of boats or cups.
See also how to cook stuffed peppers the Greek way.
- Caloric content per 100 g - 274 kcal.
- Servings - 6
- Cooking time - 1 hour 45 minutes
Ingredients:
- Sweet bell pepper - 6 pcs.
- Rice - 100 g
- Ground black pepper - a pinch
- Spices and spices to taste
- Hot pepper - 1 pod
- Meat (any sort) - 500-600 g
- Vegetable oil - for frying
- Potatoes - 3-4 pcs.
- Salt - 1 tsp or to taste
- Tomatoes - 2 pcs.
- Garlic - 2 cloves
- Greens - a bunch
Step-by-step preparation of stuffed peppers baked in the oven with potatoes, recipe with photo:
1. Wash the meat, dry it with a napkin, cut off the films with veins and twist through a meat grinder.
2. Peel the onions, wash and cut into small cubes. Peel the hot pepper from the seed box and finely chop together with the peeled garlic cloves. Wash and chop the greens.
3. Wash the tomatoes, dry them with a towel and chop them to a puree consistency with a food processor or meat grinder.
4. Heat vegetable oil in a frying pan and fry the minced meat with onions until golden brown. Then add the rice and continue to fry, stirring occasionally.
5. Add chopped tomatoes, hot peppers, garlic and herbs to the pan. Season with salt and pepper.
6. Stir and continue to fry the filling for about 15 minutes to allow the rice to grow slightly.
7. Wash the bell peppers, dry them with a towel and cut off the stalks, but do not throw them away. Clean the seed box from the fruit cavity and cut off the septa. To make the peppers evenly baked, match them with the same size and density.
8. Fill the prepared peppers with the filling and place them in a baking dish. Peel the potatoes, wash, cut into wedges and place in a pan with the peppers. Arrange the tubers so that they support the peppers and do not tip over during baking.
9. Put the remaining filling on top of the potatoes, and cover the peppers with the cut caps. Send them to a preheated oven to 180 degrees for 40-45 minutes. Serve warm stuffed peppers baked in the oven with potatoes.
See also a video recipe on how to cook stuffed peppers with potatoes and mushrooms in the oven.
