In summer, meals are often prepared, filling fresh vegetables with various fillings. For example, zucchini, cabbage, potatoes are used as a “shell”. Among the variety of similar foods are peppers stuffed. In the oven, baked this dish looks much more appetizing than stewed in the usual way with sauce in a saucepan. For what reasons?
We list the main ones:
- On top of the dish is beautifully browned.
- Products are not changed in shape, as they are placed on a baking sheet in one row.
- Stuffed peppers in the oven cook evenly. When extinguishing in a pan this is impossible to achieve (the bottom row is usually somewhat “collapsed”, and the top row may be damp).
What else can the stuffed peppers cooked with baking? In the oven they are often fried, sprinkled with cheese, regardless of the internal filling. The stuffing can be minced meat, as well as mushrooms or vegetables. In any case, the cheese crust, covering each peppercorn with a molten layer on top, looks very appetizing. Consider several options for fillings for vegetable "cases".
Classic Recipe Stuffed Pepper with Minced Meat and Rice
To prepare eight servings (for each of the two baked halves) you will need:
- one medium onion;
- one small carrot;
- a pound of minced meat (pork and beef in equal proportions);
- half a glass of rice;
- salt;
- spices.
Cut large fruits in half lengthwise, free from seeds, without removing the “tail”. The medium and small sizes of pepper can be stuffed whole, cutting the stalk with a sharp knife in a circle. To remove bitterness, the fruit is usually blanched for two to three minutes in boiling water. Boil the rice until half cooked, rinse with cold water and drop it onto a colander to drain. Grated carrots and finely chopped onions, quickly fry in oil. Combine meat with rice and cooled vegetables. Add minced salt, season with spices to your taste. Stuff the peppers and place in the baking dish. Pour sauce during cooking or after, before serving.
Stuffed peppers: in the oven, with eggplant
Two medium onions and three “blue” cut into cubes and fry in butter until soft. Then mash the mass with a fork until it is mashed. Mix half a glass of chopped nuts, one hundred grams of grated cheese and two crushed cloves of garlic with a vegetable mixture and salt. Start with a spicy mass of peppers and bake in the oven for twenty minutes.
The recipe for stuffed pepper with mushroom filling
Grate one carrot on a medium grater and fry in oil along with chopped onion and sliced mushrooms (400 g). Simmer until the liquid has completely evaporated. Salt the mixture, pepper and season with a tablespoon of tomato paste. After cooling completely, add chopped greens of dill and parsley. Then start the peppers and bake in the oven for half an hour, watering with sour cream sauce. This dish can be served both hot and cold.