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Video: Stuffed Pepper. Step-by-step Recipe With Photo
Red, yellow, green! This is not a traffic light, but sweet bell pepper has finally ripened and pleases with its colors in the beds and markets!
Juicy, crunchy, appetizing salad peppers just asks for the table. And you can cook many dishes from pepper - simple, tasty and beautiful: lecho and stews, snacks and salads … There are dozens of recipes, but many will call stuffed pepper a favorite among them.
Stuffed peppers are prepared simply and eaten with pleasure! Stuffing pepper is always a winning option, whether you are going to feed your family a hearty dinner or invite a large group of guests to a festive feast.
It is not even necessary to serve a side dish with stuffed peppers - it already has everything: vegetables, cereals, and meat. Here's a self-sufficient dish - stuffed peppers.
You can cook stuffed peppers according to the basic recipe, which I will tell you, or with variations: for example, instead of rice, take buckwheat, it will be tasty and original. The recipe is suitable for cooking on the stove and, with some nuances, for baking in the oven.
Stuffed Pepper Ingredients
For 1 kg of bell pepper:
- 1 cup rice
- 200-300 g minced meat;
- 1-2 medium onions;
- 3-5 small carrots;
- 2-3 tomatoes or 50 g of tomato paste;
- Ground black pepper and peas - to taste;
- Sunflower oil;
Minced meat I recommend taking an assortment - pork and beef, and it would be even better to buy a piece of meat and twist it in a meat grinder.
If you want a vegetarian version of the dish, exclude the minced meat, take a little more rice and vegetables, and prepare the rice filling with browned onions and carrots - as in the recipe for lean cabbage rolls.
You can add dill and parsley to orange carrots and snow-white rice. And if you also stew slices of red, yellow, green sweet pepper together with onions and carrots, you will get a very beautiful and tasty filling!
Cooking stuffed peppers
Boil rice for the filling. Pour 1 part of rice with 2 or a little more parts of water, salt and put on medium heat. When it boils, reduce the heat, slightly move the lid so that the rice does not run away, and, stirring occasionally, cook for a few minutes - until the rice absorbs almost all the water. Then turn off the heat and cover the rice with a lid, let it stand for about 10 minutes. Even if the rice turns out to be a little hard, in pepper it will come to readiness.
Put the prepared boiled rice in a wide bowl to cool.
In the meantime, let's prepare the roast for the filling and gravy. Heat sunflower oil in a frying pan, sauté finely chopped onion for 1-2 minutes. Then add the carrots, grated on a coarse grater, and, stirring, continue to sauté for a couple of minutes. Finally, add tomato paste or sieve tomatoes. Salt, pepper and turn off after 1-2 minutes.
In a bowl, combine rice, minced meat and half of the roast, add chopped herbs, salt, pepper and mix well.
Prepare the pepper: rinse it and clean it from the tails and cores with seeds.
Now, if you will stew pepper on the stove, you can start stuffing. And if you want to bake it in the oven, then the peppers must first be blanched - dipped in boiling water for 3-4 minutes, otherwise the baked peppers will remain slightly crispy. Then put it in a colander and wait until it cools.
Fill the pepper with minced meat and put it in a saucepan, on the bottom of which we pour 2-3 cm of water. The water should not completely cover the pepper - you can put it in 2-3 layers.
To cook in the oven, put the stuffed peppers in a baking dish, pour some water on the bottom of which, distribute the gravy on top, cover with foil and bake at 180C for about 40-45 minutes.
On the stove, cook stuffed peppers under a lid over medium heat for 25-30 minutes, until soft (try with the tip of a knife). When the pepper is already soft, spread the second half of the roast on top of it - you get a delicious gravy.
You can add bay leaves and a few pea peppers for flavor. Simmer the stuffed peppers with gravy for a couple of minutes, and the peppers are ready.
Put the stuffed peppers on plates and serve with sour cream.