Pepper stuffed with rice and minced meat: recipes, cooking secrets

In summer, bell peppers are the basis of most nutritious and vitamin dishes - fresh salads, omelettes, borscht, etc. The described recipes for bell peppers stuffed with meat and rice are vivid representatives of the hot season menu.

Bright vegetable - a storehouse of vitamins and nutrients

Want to strengthen your immunity in the summer? Include bell pepper in the diet, eat it fresh, stewed and baked. Stuffed peppers in a pan are no exception. They contain a high amount of vitamin P, C and carotene. In the list of "usefulness" - vitamins B1, B2, B9, P, PP, trace elements potassium, calcium, magnesium, aluminum, silicon, sulfur, phosphorus and chlorine.

This list doesn’t mean much to anyone; perhaps you will be impressed by the fact that it is pepper that is responsible for cleansing the blood and normalizing the functioning of the nervous system. Most diseases associated with a deficiency of potassium will bypass you if you eat enough vegetables. This can also include colds, insomnia, memory impairment and impaired bowel function. Antioxidants in the composition will extend the youthfulness of the skin.

The recipe of pepper stuffed with rice and minced meat belongs equally to Bulgarian, Romanian, Moldavian and Azerbaijani cuisines. Original recipes and variations on the topic are presented below.

Classic recipe

The main ingredients:

1. Bell pepper - 8-9 pieces.
2. Stuffing (pork / beef - 50:50) - 450 grams.
3. Rice - ¾ cup.
4. Onion - 1 head.
5. Carrots - 1 piece.
6. Tomatoes - 2 pieces.
7. Tomato paste - 50 grams.
8. Garlic - 3 cloves.
9. Parsley, dill - 4-5 branches.
10. Sugar is a pinch.

Tomato sauce:

• Tomato paste - 80 grams.
• Raw purified water - 500 milliliters.

Cooking recommendations: pepper preparation

First you need to select sweet pepper - the fruits must be large to accommodate a few tablespoons of the filling. Wash the vegetables thoroughly, remove the core, peel the seeds. In a pan with a minimal addition of sunflower oil, fry the base of the dish for half a minute on each side. Put on a plate.

Pepper filling

The taste of stuffed peppers in tomato sauce is largely dependent on properly prepared toppings. Rice must be washed in several waters and boiled in salted water until half-ready. Drain the water, leave the cereals to cool.

Remove the peel from the onion, cut into a smaller cube. Peel the amount of carrots given in the recipe, cut into small cubes finely. Pour half a glass of vegetable oil into the pan, fry the onions. As soon as it starts to brown, add carrots. Cover and simmer for 5 minutes.

In a large bowl, mix the minced meat, rice and a mixture of onions with carrots.

Wash the tomatoes, make a cross-shaped incision on the bottom, lower them into boiling water for a minute, then sharply into cold. Simple manipulation will make it easy to remove the skin from a red vegetable. Grate the pulp. Remove the peel from the garlic, pass the cloves through the press. Finely chop the greens. Add minced tomato puree, pasta, garlic, herbs, spices.

Peppers, which by this time have already cooled down, densely fill with the resulting mass. Place compactly stuffed vegetables in a thick-walled pan.

Tomato sauce

Dilute the tomato paste with hot water, add basic spices to taste. Stir until smooth, pour the peppers with the resulting sauce.

Cover the lid, bring to a boil over medium heat, then reduce it to a minimum. Stuffed peppers in tomato sauce are cooked for 40-50 minutes (depending on size). Upon completion, let it brew for another 10-15 minutes. Serve with greasy sour cream and finely chopped green onions.

Stuffed Peppers in Sour Cream Sauce

A suitable alternative to stewing can be cooking vegetables in the oven. Here, the saturated tomato flavor of the sauce will be replaced by a tender sour cream.

Basic ingredients:

1. Sweet pepper - 8-10 pieces.
2. Pulp of pork, beef - 450 grams.
3. Round-grain rice - 200 grams.
4. Brine (for a tablespoon of sugar, salt, vinegar, the rest is water) - 2.5 liters.
5. Sour cream of medium fat content - 500 grams.
6. Premium flour - 2 tablespoons.

Step by step recipe

How to cook stuffed peppers with rice and meat? Step-by-step recommendations will help you to accurately prepare a dish that will be appreciated by both adults and children.

Step 1. To create the minced meat, pork and beef, selected in equal proportions, are washed, cut into small cubes and scrolled through a meat grinder. For completeness, an onion head, raw chicken egg and spices are added.

Step 2. The washed rice is dipped in salted water, boils and simmer for 5 minutes. Excess fluid drains, the cereal cools.

Step 3. The two components of the filling are combined, mixed. They can be put in the refrigerator or left on the table.

Step 4. In peppers, the stalk and core are removed. Billets are washed under cold water.

Step 5. Cook the brine, put on the fire, bring to a boil. Lower the peppers, cook until half cooked. Put one at a time on a large dish, drain excess water.

Step 6. The recipe for stuffed pepper with rice and meat involves filling bright vegetables with the contents of a teaspoon by 80-85%. During the heat treatment, rice will increase in size, and the minced meat will simply fall out.

Step 7. To prepare sour cream sauce, two cups of brine at room temperature must be mixed with two tablespoons of wheat flour. Add the specified amount of sour cream, mix, bring to taste with spices.

Step 8. Put stuffed peppers in a thick-walled dish (pan, cauldron, etc.) and pour in sour cream sauce. The latter should completely cover the vegetables (if it is not enough, you can add the remaining brine).

Step 9. Preheat the oven to 180 degrees. Cook for 40 minutes until golden brown. Arrange on plates, pour sauce, sprinkle with fresh herbs.

Peppers stuffed with rice and minced meat, in sour cream sauce, turn out to be juicy, tender, with a moderate amount of piquancy due to the sweet and sour taste of the brine in which it languishes.

Stuffed Pepper in a Multicooker

A crock-pot is a compact multifunctional device that has tightly entered our lives and significantly reduced the time spent by housewives in the kitchen. In confirmation of this - a simple recipe for peppers stuffed with minced meat and rice. The dish turns out to be surprisingly tender and soft, while not turning into a shapeless sour, as, for example, if it had been overexposed in a saucepan. You don’t have to worry that the peppers will burn or boil the sauce - a smart machine will do everything for you!

The main ingredients:

1. Large pepper - 7-8 pieces.
2. Stuffing - 700 grams.
3. Rice - 70-80 grams.
4. Onions - 3 pieces of medium size.
5. Carrots - 2 larger pieces.
6. Tomatoes (juicy variety) - 400 grams.
7. Vegetable oil, bay leaf, herbs, salt, pepper.

Description of the culinary process

Any meat can be used to prepare the forcemeat - with chicken, the dish will be ready faster, lamb will add fat, beef can even be eaten by those who follow the figure.

In the described recipe for pepper stuffed with rice and minced meat, pork is used - the meat product most common for post-Soviet residents.

Cut the fillet into pieces and, together with chopped onions, pass through a meat grinder, add a little salt and pepper. Rinse rice in several waters, add to minced meat. Stir, add chopped herbs.

Wash carrots and onions, remove the peel, chop in a convenient way.

In the slow cooker, set the “Baking” mode, pour a little sunflower oil, fry vegetables for 20 minutes with the lid open.

In peppers, remove the tail and seeds, rinse thoroughly. Fill with minced meat.

Grate tomatoes, remove the skin beforehand.

When the onions and carrots are sufficiently browned, you can transfer stuffed peppers to the pan. Pour freshly cooked tomato puree, salt, pepper, add a leaf of laurel.

The sauce should completely cover the stuffed vegetables, so you have to add hot water. Please note: the volume of liquid must not exceed the max mark on the bowl.

Close the cooker lid tightly, set the cooking mode. How to stew peppers stuffed with rice and minced meat? Optimal - 1.5 hours, the last 10-20 minutes to check the degree of readiness of the filling.

Stuffed Peppers For Freezer

Using simple recommendations, a frosty winter evening you can return to the house a piece of summer, having prepared an original sunny dish. To treat yourself to excellent stuffed peppers in the winter, you will have to work hard in the summer.

For harvesting, you need 2 kilograms of bell pepper, thoroughly washed, devoid of stalks, seeds and internal veins.

The recipe for stuffed with minced meat and rice pepper involves steaming the latter. This will soften the elastic peel of the vegetable, filling it with minced meat will become much easier. To do this, just lower the pods into water for 25-30 seconds.

Rinse an incomplete glass of rice in water, boil until moderate softness. Throw back the colander, let it cool.

Prepare beef or lean pork (a kilogram is enough), chop onions coarsely, twist through a meat grinder. Add raw egg, spices and rice. To stir thoroughly.

How to freeze stuffed peppers? Stuff the pods with minced meat and lay them on a flat surface for the first stage of freezing.

A chopping board is good. Billets are placed in the freezer for a day. When the meat is “grabbed”, the peppers are transferred to packages for further compact storage. It is necessary to use semi-finished foods for 6 months.

Further cooking is as simple as possible. Frozen peppers are laid out in a frying pan where chopped onions and carrots are pre-fried, poured with tomato or sour cream sauce and stewed for an hour. For completeness of taste, you can sprinkle the finished dish with freshly frozen or dried herbs (parsley, dill, cilantro, basil).