Cabbage rolls are one of those dishes that many people like. Delicate rice with vegetables and meat, wrapped in leaves of cabbage or grapes - all the ingredients here create a unique and refined taste.
However, not everyone loves cabbage and grapes. And in such cases, you can cook another version of cabbage rolls, which is known as stuffed peppers.
Peppers stuffed with meat and rice: recipe with photo
To get a tasty dish, you need the following products:
- Pepper - twenty pieces.
- Rice - 400 grams.
- Minced pork - 800 grams.
- Tomato - three hundred grams.
- Salt is a tablespoon.
- Onion - 400 g.
- Sour cream - 300 g.
- Ground pepper - one pinch.
- Carrots - 400 grams.
- Extinguishing oil.
We start cooking.
Preparing the filling
You need to start by preparing the products from which the stuffed peppers will be formed with meat and rice:
- Separate the onion from the husk and chop finely.
- Peel the carrots, wash and pass through the grater.
- Chopped onions and carrots into two parts.
- Pour oil into a skillet and heat over a fire.
- Pour one part of the onion into it and stew until golden brown.
- Put one part of the carrot on top, mix and continue to simmer.
- Sort long-grain rice, rinse and boil until almost ready. Then shift to a larger bowl.
- Add to it minced pork, sautéed carrots with onions, sprinkle with salt and ground pepper and mix well.
The stuffing for stuffed pepper with meat and rice is ready.
Cooking peppers
The next thing to do is prepare bell peppers. It must be washed, remove the stem, cleaned from seeds and partitions. In this form, pepper is ready for stuffing. All ingredients are also available, which means that now you can take peppers and stuff with meat and rice.
It is most convenient to use a teaspoon for this. When filling peppers, you do not need to ram the stuffing so that you do not later catch it throughout the pan.
Next, in a small bowl, combine and stir the tomato and sour cream. Pour the second part of chopped onions and carrots into a large saucepan. Pour mixed tomato and sour cream and mix. Then place pepper stuffed with meat and rice in this container so that it turns upwards with the filling.
The last thing to do is pour the water into the pan so that it covers the pepper in half. Place a pan of peppers on a fire. After boiling water, reduce the heat, cover with a lid and cook until cooked for about fifty to sixty minutes. Put the cooked peppers stuffed in the pan with meat and rice, portioned on a plate, pour on top of the sauce in which they cooked, decorate with finely chopped herbs and treat your loved ones with a delicious and satisfying dish.
Stuffed Peppers in the Oven
You can also cook pepper in the oven just as tasty. To do this, prepare:
- Bell pepper - 7 pieces.
- Pork meat - 500 grams.
- Parsley - half a bunch.
- Rice - 100 g.
- Carrots - 3 small root vegetables.
- Spice hops-suneli - half a dessert spoon.
- Luke - 4 heads.
- Sour cream - half a glass.
- Tomato - a dessert spoon.
- Garlic - 2 cloves.
- Dill - half the beam.
- Vegetable oil - 20 ml.
- Water - one glass.
- Allspice - at the end of a knife.
- Salts - a tablespoon.
Cooking
Following the recipe, we will prepare step by step peppers stuffed with meat and rice:
- A piece of pork meat, of course, must be passed through a meat grinder and placed in a suitable dish.
- Now the turn of vegetables has come. Carrots must be peeled, washed well and chopped on a grater. Separate the onion from the husk and chop in small cubes.
- Rice of long varieties must be sorted and separated by garbage, pebbles and spoiled grains. Then rinse well. Pour with salted water and boil a little. Drain the water and put the rice in a separate bowl.
The components of our rice-meat filling are separately prepared and now they need to be combined together:
- In a bowl with minced pork, put half the chopped onions and carrots.
- Add boiled rice, spices hops-suneli, black allspice and salt.
- Thoroughly mix the stuffing for stuffing the peppers and set aside for now.
Now, according to the recipe with a photo of pepper stuffed with meat and rice, it remains to prepare bell pepper for stuffing. It must be washed, carefully cut the stem and remove the septum and seeds. Fill the prepared pepper with the filling. Next, you need to take a baking dish and put pepper in it.
After the stuffed pepper is placed in the form, it is necessary to make the sauce with which we pour it:
- You need to take a pan, pour oil, heat and pour the remaining half of chopped onions and carrots into it.
- Sauté until a little golden and add the tomato.
- Stir, simmer for about five minutes and put sour cream and mix again.
- After another five minutes, garlic, chopped parsley and dill, allspice and salt, squeezed through garlic, are added to the pan.
- All ingredients for the sauce are mixed and stewed for about 10 minutes.
Pour sauce over stuffed peppers and bake in the oven for about one hour. The temperature should be around 200 ° C. Cooked in the oven stuffed with meat and rice, hot pepper, put on plates, pour sour cream on top and sprinkle with herbs. This delicious and aromatic dish is well suited for both lunch and dinner.
Stuffed Pepper in a Multicooker
To cook pepper in a slow cooker, you need the following products:
- Chicken fillet - 600 g.
- Rice - one glass with a slide.
- Sweet pepper - 10 amount
- Sunflower oil - four dessert spoons.
- Onion - 4 heads.
- Carrots - 3 pcs.
And for the sauce you will need:
- Tomato - 100 g.
- Large bell pepper - one.
- Garlic - 3 cloves.
- Black pepper - a couple of pinches.
- Lavrushka - 3 medium leaflets.
- Water - two glasses.
- Salt to taste.
Cooking peppers in a slow cooker
No matter how peppers are cooked in a pan, oven or slow cooker, the preparation of all the ingredients is not much different:
- This recipe uses chicken fillet, which you need to either twist through a meat grinder or chop finely.
- Then proceed to the onions and carrots. They, of course, need to be cleaned, washed and then crushed.
- Bell peppers are washed, a peduncle is cut out from them and inside they need to be cleaned from seeds and partitions.
- Turn on a very useful multicooker and place onions, carrots and pieces of meat in it. Pour 3-4 tablespoons of oil and, with the “Baking” mode set and the timer set for forty minutes, close the lid and stew the meat with vegetables.
- Be sure to mix it in about ten minutes.
- In parallel, sort and rinse the rice. Boil it in salted water until half cooked. Throw in a colander, and then put in a bowl.
- Put vegetables and meat from the slow cooker there. You can add spices, salt, pepper to your taste and mix well.
- Stuff pepper with meat and rice. And put in the bowl of the multicooker.
Next, prepare the sauce and fill them with pepper:
- To do this, finely chop the onion and garlic with a knife.
- Place onion, tomato, bay leaf, garlic, ground pepper and salt in the bowl.
- Top up with water.
- Stir and pour this mixture over the peppers stuffed with rice and meat.
Close the lid and in the “Extinguishing” program set the time to one hour and forty minutes. After the signal of readiness you will have a very tasty dish on the table.