Red, yellow, green! This is not a traffic light, but sweet bell pepper has finally ripened and pleases with its multicolor in the beds and markets!
Juicy, crunchy, mouth-watering salad pepper asks for a table. And you can cook a lot of dishes from pepper - simple, tasty and beautiful: lecho and stew, appetizers and salads ... There are dozens of recipes, but many of them will be called stuffed peppers.
Stuffed peppers are prepared simply, eats with pleasure! Stuffing peppers is always a good 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 to stuffed peppers - everything is there in it: vegetables, cereals, and meat. This is 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, taking buckwheat 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 glass of rice;
- 200-300 g of 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 assorted pork and beef, and it would be even better to buy a piece of meat and twist 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 filling from rice with sautéed 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 still stew together with onions and carrots slices of red, yellow, green sweet pepper - you get a very beautiful and tasty filling!
Cooking Stuffed Peppers
Boil rice for the filling. Pour 1 part of rice with 2 or slightly more parts of water, salt and put on medium heat. When it boils, reduce the heat, slightly shift the lid so that the rice does not run off, and, stirring occasionally, cook for several minutes - until the rice absorbs almost all the water. Then we turn off the fire and cover the rice with a lid, let it stand for about 10 minutes. Even if the rice is a little hard, in pepper it will reach readiness.
Put the prepared boiled rice in a wide bowl to cool.
Meanwhile, prepare roasting for toppings and gravy. Warming the sunflower oil in a pan, pass the finely chopped onion for 1-2 minutes. Then add the carrots, grated on a coarse grater, and, stirring, continue to passer a couple of minutes. Finally, add tomato paste or tomatoes, rubbed through a sieve. Salt, pepper and turn off after 1-2 minutes.
In a bowl, combine rice, minced meat and half a fry, add chopped herbs, salt, pepper and mix well.
Prepare the pepper: rinse it and peel the tails and kernels with seeds.
Now, if you are stewing pepper on the stove, you can start stuffing. And if you want to bake it in the oven, then you need to blanch the peppers first - dip them in boiling water for 3-4 minutes, otherwise the baked pepper will remain slightly crispy. Then lay in a colander and wait until it cools.
We fill the pepper with minced meat and put it in a pan, on the bottom of which we pour 2-3 cm of water. Water should not cover the pepper completely - you can put it in 2-3 layers.
For cooking in the oven, stuffed peppers need to be laid out in a baking dish, on the bottom of which also pour a little water, distribute the gravy on top, cover with foil and bake at 180C for about 40-45 minutes.
On the stove we cook stuffed peppers under the lid over medium heat for 25-30 minutes, until soft (try the tip of the knife). When the pepper is already soft, spread the second half of the roast on top of it - you get a delicious sauce.
You can add bay leaf and a few peas for flavor. Stew stuffed peppers with gravy for another couple of minutes, and the pepper is ready.
We spread the stuffed peppers on plates and serve with sour cream.