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

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In summer, sweet pepper is 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 bright representatives of the menu of the hot season.

A bright vegetable is a storehouse of vitamins and nutrients

Want to boost your immune system this summer? Include bell pepper in your diet, eat it fresh, stewed and baked. Stuffed peppers in a pot are no exception. They contain a high amount of vitamin P, C and carotene. The list of "usefulness" includes vitamins B1, B2, B9, P, PP, trace elements potassium, calcium, magnesium, aluminum, silicon, sulfur, phosphorus and chlorine.

This list says little 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 potassium deficiency will bypass you if you eat enough vegetables. This includes colds, insomnia,memory impairment and intestinal disorders. Antioxidants in the composition will prolong the youthfulness of the skin.

The recipe for peppers stuffed with rice and minced meat belongs equally to Bulgarian, Romanian, Moldavian and Azerbaijani cuisines. The original recipes and variations on the theme are below.

Classic recipe

Main ingredients:

1. Bulgarian pepper - 8-9 pieces.
2. Minced meat (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 sprigs.
10. Sugar - a pinch.

Tomato sauce:

• Tomato paste - 80 grams.
• Purified raw water - 500 milliliters.

Cooking Tips: Preparing Peppers

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

Pepper filling

The taste of stuffed peppers in tomato sauce largely depends on the correct filling. Rice must be washed in several waters and boiled in s alted water untilhalf-ready. Drain the water, leave the cereal to cool.

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

In a large bowl, mix together minced meat, rice and onion-carrot mixture.

Wash the tomatoes, make a cross-shaped incision on the lower part, lower them into boiling water for a minute, then abruptly into cold water. A 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 a press. Finely chop the greens. Add tomato puree, pasta, garlic, herbs, spices to minced meat.

Peppers, which by this time have already cooled down, tightly fill with the resulting mass. Place compactly stuffed vegetables in a thick pot.

Tomato sauce

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

Cover the container with a 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). When finished, let it brew for another 10-15 minutes. Serve with heavy sour cream and finely chopped green onions.

Peppers stuffed in sour cream sauce

An appropriate alternative to stewing can be cooking vegetables in the oven. Here to replace the rich tomato flavor of the saucegentle sour cream will come.

Basic Ingredients:

1. Sweet pepper - 8-10 pieces.
2. Pulp of pork, beef - 450 grams.
3. Rice round-grain - 200 grams.
4. Brine (a tablespoon of sugar, s alt, vinegar, the rest is water) - 2.5 liters.
5. Medium fat sour cream - 500 grams.
6. Flour in / with - 2 tablespoons.

Step by step cooking recipe

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

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

Step 2. Washed rice is dipped in s alted water, boiled and simmered for 5 minutes. Excess liquid is drained, 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. Remove the stalk and core from the peppers. The blanks are washed under cold water.

Step 5. Prepare the brine, put on fire, bring to a boil. Lower the peppers, cook until half cooked. Place one at a time on a large platter, drain off excess water.

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

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

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

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

Peppers stuffed with rice and minced meat in sour cream sauce are juicy, tender, with a moderate amount of piquancy due to the sweet and sour taste of the brine in which they languished.

Stuffed peppers in a slow cooker

The multi-cooker is a compact multifunctional device that has firmly 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 it does not turn into a shapeless sourdough, as, for example, if it were overexposed in a saucepan. You don't have to worry that the peppers will burn or the sauce will boil away - the smart machine will do everything for you!

Main ingredients:

1. Pepper large - 7-8 pieces.
2. Minced meat - 700 grams.
3. Rice - 70-80 grams.
4. Onions - 3 medium sized.
5. Carrots - 2 larger ones.
6. Tomatoes (juicy variety) - 400 grams.
7. Vegetable oil, bay leaf, herbs, s alt, pepper.

Description of the culinary process

You can use any meat for minced meat - with chicken the dish will be ready faster, lamb will add fat content, beef can be consumed even by those who follow the figure.

The described recipe for peppers stuffed with rice and minced meat uses pork, the most common meat product for residents of the post-Soviet space.

Cut the loin into pieces and pass through a meat grinder together with chopped onion, add a little s alt and pepper. Rinse rice in several waters, add to minced meat. Stir, add chopped greens.

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

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

Remove stem and seeds from peppers, rinse thoroughly. Fill with minced meat.

Grate the tomatoes, remove the skin first.

When the onions and carrots are browned enough, you can transfer the stuffed peppers to the pan. Pour freshly prepared tomato puree, s alt, pepper, add bay leaf.

The sauce should completely cover the stuffed vegetables, so hot water will have to be added. Note:the amount of liquid must not exceed the max mark on the bowl.

Close the lid of the multicooker tightly, set the "Cooking" mode. How long 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, on a frosty winter evening, you can return a piece of summer to the house by preparing a primordially sunny dish. To treat yourself to excellent stuffed peppers in winter, you will have to work hard in the summer.

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

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

Rinse an incomplete glass of rice in water, boil until moderately soft. Throw away the colander, let it cool.

Prepare beef or lean pork (a kilogram is enough), chop the onion coarsely, twist it through a meat grinder. Add raw egg, spices and rice. Mix thoroughly.

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

A cutting board works well. The blanks are placed in the freezer for a day. When the minced meat "grabs", the peppers are transferred to bagsfor further compact storage. It is necessary to use processed foods within 6 months.

Further preparation is as simple as possible. Frozen peppers are laid out in a pan, where chopped onions and carrots were previously fried, poured with tomato or sour cream sauce and stewed for an hour. To complete the taste, the finished dish can be sprinkled with freshly frozen or dried herbs (parsley, dill, cilantro, basil).