How to cook stuffed peppers with minced chicken and rice

Stuffed vegetables are available in almost every national cuisine. True, in each country they are made differently. It all depends on local traditions and taste preferences. Stuffed peppers are known to be the most popular . With minced chicken and rice, it is not always cooked. Nevertheless, this recipe is very interesting and worthy to talk about it separately.

Perfect combination

Many housewives, to pamper their households, prefer to cook stuffed peppers. With minced chicken and rice, it turns out to be very tender, juicy and fragrant. For those who will do this for the first time, you can recommend the following recipe: for 12 pieces of sweet pepper you will need a glass of rice, 350 grams of chicken, salt, 2 cloves of garlic, 2 onions, 1 carrot, ground pepper, 0.5 liter of tomato juice and some vegetable oil.

The whole process can be divided into several stages:

1. First, the filling is prepared. To do this, first of all you need to boil rice. This is done very simply. The washed cereal should be poured into the pan, pour it with a glass of water and cook until the liquid has completely evaporated.
2. Grind the fillet in a blender. If it is not, then you can use a meat grinder.
3. Finely chop the onion, and grate the carrots. Fry both products in vegetable oil until a pleasant orange tint.
4. Transfer all prepared components into one container, add pepper, salt, spices and mix well.
5. Peppers to clear from seeds, cutting off the top of each of them.
6. Fill the vegetables with the prepared filling, and then put them in a pan and pour tomato juice. Workpieces should be upright.
7. Add a little sugar and salt to the fill, and then cover and simmer for 35 minutes with a slight boil.
8. At the very end, add chopped garlic for pungency.

After that, you can turn off the heat and let the dish brew a little. It turns out very tasty stuffed peppers. With chicken minced meat and rice, the pulp of a juicy vegetable is simply perfect. And tomato sauce is a good addition for them.

Feast of taste

Vegetable lovers can change the recipe a bit to cook stuffed peppers in their own way. With minced chicken and rice, the filling is a little dry. This situation can be corrected by adding several tomatoes to it. In this case, you will need to work: for 1.5 kilograms of bell pepper, 1 onion, a glass of rice, 2 tomatoes, 1 carrot, 600 grams of chicken meat, a tablespoon of vegetable oil, salt and half a bunch of parsley.

Now we must act as follows:

1. First, you need to cut the onions arbitrarily, the tomatoes into cubes, and grind the carrots.
2. Then heat the oil in a pan. Put the onion in it and lightly pass it.
3. After that add carrots and fry them together for 3 minutes.
4. Put sliced ​​tomatoes and simmer all together for 5 minutes.
5. Turn the meat into minced meat using any mechanism available for this.
6. Combine the products and mix them so that the mass is as homogeneous as possible.
7. Peppers to clean from partitions and seeds, and then fill the free space with the prepared mixture.
8. Put the billets in a pan and pour salted hot water.

At an average boil, after 20 minutes, the stuffed vegetables will be ready.

Original fill

Some believe that the taste of stuffed peppers is determined only by the composition of the filling. Practice shows that such an opinion is erroneous. This can be seen by cooking not quite ordinary peppers stuffed with minced chicken and rice. The recipe requires the following ingredients:

1 kilogram of sweet pepper requires 80 grams of rice, 1 onion, 0.5 kilograms of fresh tomatoes, salt, 300 grams of minced chicken, 1 carrot, 70 grams of hard cheese, 2 cloves of garlic, a tablespoon of tomato paste, ground pepper, 2 teaspoons sugar, a glass of broth, 2 bay leaves, spices and vegetable oil.

The process technology remains almost the same:

1. Peppers need to be washed, cut off the top of each of them, and then remove all seeds and partitions.
2. Half cook and mix rice with minced meat.
3. Add salt, spices, pepper and cheese, chopped on a coarse grater.
4. Fill the peppers with this mixture and put them in a deep container (pan) with a thick bottom.
5. Pour the broth into the food and put on fire.
6. At this time, fry chopped onions with grated carrots. Then add to them the tomatoes, chopped in a meat grinder, salt, spices, sugar and boil it all for 5-6 minutes.
7. Transfer the prepared fill to the pan. If necessary, you can add a little more broth. Peppers should be under a layer of liquid. At the very end, put the garlic and bay leaf.

After 40 minutes, the fire can be turned off. Before serving, be sure to add juicy gravy and a little sour cream to each plate.

Oven Recipes

Experts say that stuffed foods do not have to be stewed in water. It turns out that it is much easier and faster to bake them in the oven. In this way, you can cook stuffed peppers with minced chicken and rice. This will require the following products: for 4 large sweet peppers, 3 tomatoes, 150 grams of hard cheese, onion, 350 grams of chicken, salt, half a small zucchini, turmeric, ground pepper, 2 tablespoons of sour cream and the same amount of vegetable oil.

To prepare a dish, you need to perform several operations:

1. Wash peppers and cut them lengthwise into two parts. At the same time, the ponytails and tops must be preserved, and the seeds and partitions must be removed.
2. Cut meat, onions, tomatoes and zucchini into small cubes. Add salt, sour cream, some spices to them and mix well.
3. Fill the halves of the peppers with the prepared mass, sprinkle them with grated cheese and place in the mold.
4. To bake in the oven will take no more than 15 minutes. Willingness can be determined by caked cheese crust.

After that, the product can immediately be eaten using any sauces.

The energy value of the dish

Nutritionists find this product very useful and balanced. As you know, meat protein is hard to digest by the human body. And vegetables that contain high amounts of fiber make this process easier. These, of course, include peppers, carrots and tomatoes. In addition, all these products are not classified as “energy intensive”. Therefore, the calorie content of stuffed pepper with chicken minced meat and rice deserves special attention. In accordance with the calculations, it is 79.8 kilocalories per 100 grams of product. This is very small, considering that the energy value of the same dish with minced pork exceeds 203 kilocalories. Of course, you can use beef for work. But this will not solve the problem, because the energy intensity of stuffed peppers with such minced meat will still exceed 113 kilocalories. Chicken meat in this case is ideal except for turkey. If desired, the energy value of the finished dish can be reduced. To do this, you can:

• use low-calorie brown rice (it also contains a lot of fiber);
• refuse to fry the components of the filling (onions and carrots) and steam them;
• selecting ingredients for the sauce, take more vegetable ingredients (pasta or tomato juice) and less sour cream;
• reduce the percentage of meat in the filling by adding more rice and vegetables.

This will help to minimize the indicator, which is very important for the organization of proper nutrition.

Household appliances

It is very convenient to make stuffed peppers from minced chicken with rice in a slow cooker. perhaps it is for such dishes that it is intended. First you need to prepare the main ingredients: for 10 Bulgarian peppers 400 grams of chicken meat, 1 onion, 3 tomatoes, salt, 2 tablespoons of rice, 1 carrot, water, spices and 35 grams of vegetable oil.

In this case, the dish is prepared differently:

1. First, carrots and onions must be peeled, chopped, and then put in a multicooker bowl and pour in vegetable oil. Set the mode "Frying" for 20 minutes, so that the vegetables can be a little passivated.
2. At this time, 1 pepper should be washed and cut into strips, and 1 pure tomato - chopped into slices. Put both products on top of fried onions.
3. Finely chop the chicken fillet, add to the vegetables and fry, without changing the regime, for several minutes. Salt and add spices.
4. Free the remaining peppers from the insides in the usual way, and grind the tomatoes on a grater.
5. Add rice to the vegetable mixture, mix and stuff the prepared peppers with the resulting mass.
6. Set them vertically inside the bowl and pour the tomato pulp. Add salt and water.
7. Set the "Extinguishing" mode on the display.

Literally after 45 minutes, the slow cooker will let you know that the dish is ready. Now it can be laid out on plates and eat with pleasure.