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I am sure that this delicious second course does not need any introduction or odes of praise. There are many more fans of stuffed peppers than those who don’t like them. This aromatic and very juicy vegetable dish with meat is incredibly easy and simple to prepare, and it is also very colorful and appetizing.

How to cook stuffed peppers? Each housewife has her own recipe, but I will share with you our family recipe. The filling for this dish will be minced pork with rice and vegetables - carrots and onions. You can stew stuffed peppers either on the stove or in the oven. By the way, stuffed peppers can even be prepared in a slow cooker - this miracle helper does an excellent job of stewing foods.

Ingredients:

(1 kilogram) (500 grams) (70 grams) (250 grams) (200 grams) (3 tablespoons) (3 tablespoons) (1 liter) (3 branches) (2 pieces) (5 pieces) (1 teaspoon) (1 pinch)

Cooking the dish step by step with photos:

First, rinse the rice, pour a glass of water over it and put it on the fire to cook until half cooked - about 10 minutes after boiling. For this dish, I recommend steamed rice, because after cooking it retains its shape and does not fall apart into porridge. Meanwhile, grind the pork into mince using a meat grinder or food processor. If you take a clean fillet, it will also be good, but I like it when the meat is juicy due to a small amount of fat. Well, if you don’t have pork, take chicken or turkey fillet.

Now peel and chop the carrots on a coarse grater. If you don't like them, you can add less - I have a pretty decent amount of carrots.

We will also peel the onion and cut it smaller. There can never be too many onions, right, onion eaters? Even my husband, who hates boiled and stewed onions, didn’t notice how much I put in (in his understanding, the amount indicated in the ingredients is simply prohibitively high).

Now we combine the vegetables with the previously prepared minced pork. Choose a larger bowl to make it convenient to mix all the filling ingredients for the stuffed peppers.

It's time to add half-cooked rice. You don't need to cook it completely - it's swollen and that's enough. Then, during the stewing process, it will cook to the end, and the pepper will not be deformed, that is, the filling will not come out.

All that remains is to salt the filling, add a little ground black pepper to taste, as well as finely chopped fresh herbs. You don’t have to take parsley at all - you can use dill or whatever you like.

Mix everything thoroughly with your hands to combine the ingredients. Taste for salt - the filling should be fairly salty, as some of the salt will go into the pepper and filling. For now, let's leave the bowl on the table and get on with the sweet peppers.

Wash the sweet peppers (I have 10 pieces), cut off the cap and remove the seeds with partitions. The lids will also stew. Try to choose peppers of the same size and preferably plump ones so that more filling can fit.

We stuff each pepper tightly with the filling, but without fanaticism, so as not to tear the walls of the vegetables. If you don't need lids (I like to serve cooked peppers with them - it's beautiful), you can cut off the flesh and add it to the minced meat.

Sometimes I catch myself thinking that I want something so simple, but, at the same time, tasty and satisfying. And then this recipe immediately comes to mind. I especially like to cook it now, in the fall, when all the ingredients are fresh and on hand. I am posting the recipe for stuffed peppers with step-by-step photos from my cookbook here today. And if you want to taste delicious stuffed peppers with meat and rice in winter, you can always use it for future use or make it canned.

So, we need:

pork or minced pork - 250 grams;
sweet pepper - 8-10 pieces;
carrots - 1 piece;
Short grain rice - 2/3 cup;
tomato juice- 1 glass;
water - 1 glass;
onion - 1 piece;
wheat flour - 1 tbsp. spoon;
vegetable oil - 2 tbsp. spoons;
salt - 1-2 teaspoons;
sugar - 1/2 teaspoon;
spices (pepper, Provençal herbs) - to taste.

We start cooking with minced meat. Cut the pork meat into pieces suitable for a food processor or meat grinder. I use a food processor with a blade attachment.

Place the pieces of meat in a food processor or meat grinder for chopping. Sprinkle the resulting minced meat with salt and your favorite spices. Herbes de Provence works great in this recipe. This is a mixture of herbs, which includes rosemary, marjoram, basil, sage, thyme, peppermint, garden savory, and oregano. I also add ground black pepper. Mix the minced meat and leave for a couple of minutes.

I make the filling with raw rice, so pour warm boiled water over the short-grain rice, leaving it for 20-25 minutes to swell.

Wash the sweet peppers. Cut so that it is convenient to remove the core, leaving the whole pepper for the filling. The amount of pepper depends on the pan, or the choice of pan depends on the amount of pepper. This is already so convenient for each individual housewife. For me it all depends on my favorite pan; it can hold 8 medium-sized peppers.

Place the peppers ready for filling tightly into the pan, keeping in mind that they will shrink slightly during cooking.

Add swollen rice and a little water to the prepared minced meat. Stir until the filling is juicy and not too thick.

Stuff the peppers using a teaspoon. The filling should not reach the top of the pepper a little, so that later it does not come out through the top.

Place the pan with peppers on the fire, pouring water into it. Add a little salt and sugar to the water. After boiling, reduce heat.

How to make sauce for stuffed peppers

While the dish is stewing, prepare the gravy. Peel the carrots and onions. Grind.

Pour vegetable oil into a heated frying pan and add vegetables. Fry.

Sprinkle wheat flour, mix.

Pour in tomato juice, sprinkle with your favorite spices and simmer for a couple of minutes.

Tomato sauce for stuffed peppers is ready. All that remains is to pour it into the pan. Simmer the dish with the sauce over low heat for about 35 minutes.

These are the most delicious peppers that will please the whole family and guests. Try it yourself using my step-by-step recipe.

It's simple, you will definitely succeed.

Everyone, even a novice housewife, knows how to cook stuffed peppers, but delicious pepper stuffed with meat and rice is a series of culinary experiments that do not always end successfully.

Perhaps I won’t discover America if I share my recipe for stuffed peppers, but it’s just such a banal and proven recipe with the right ratio proportions of products should be in every housewife’s bookmarks.

So, what is the promised secret? The very first secret is quality ingredients.

For stuffing you need to take red, fleshy, aromatic bell pepper. If you use regular green pepper with thin walls, then peppers stuffed with meat and rice are not so tasty.

You probably know that rice is different from rice. To make delicious peppers stuffed with meat and rice, you need to use tasty rice. I chose basmati rice as a method of experimentation. Long-grained, with good structure, and not a large number gluten

Not the best cheap option, but stuffed peppers with this rice really turn out tastier if you used short-grain rice, or rice grains with a lot of gluten.

To prevent the filling in the peppers from boiling away and remain in place, you need to add raw eggs. Brilliant solution!

To prepare peppers stuffed with meat and rice, we will need

Ingredients:

Bell pepper 12-15 pieces (small peppercorns)
Dry rice 250 grams
Minced meat (pork or beef) 500 grams
Carrots 200 grams
Onion 150 grams
Vegetable oil for frying
Tomato paste 25% 3 tablespoons
Eggs 2 pcs
Butter 50 grams

How to cook peppers stuffed with meat and rice:

Boil the rice in advance in a 1:1 ratio. Pour in rice cold water, bring to a boil, and wait for the water to boil away.

The rice turns out undercooked. But stuffed peppers with this kind of rice turn out “stuffy” and tasty, and the rice “gets to condition” during the process of cooking the peppers.

We clean the peppers from seeds and cut off the caps.

Grate three carrots and cut the onion into cubes. And fry on vegetable oil until the carrots become soft.

In a bowl, mix rice, minced meat, eggs, fried carrots and onions, salt and pepper.

Fill the pepper with minced meat.

How to cook stuffed peppers in a saucepan:

Place the peppers in the pan with the filling facing the wall as in the photo (just in case, so that the filling does not leak out). Choose a high saucepan so that two layers of pepper can fit.

Place the pieces on the pepper butter. You can do it without it, but believe me, it tastes much better with butter.

We dilute in a cup tomato paste water. And pour it into the pan with the peppers.

Pour cold water over the peppers, add salt and put on the fire, bring to a boil, then reduce the heat and cook the stuffed peppers in a saucepan for about 1 hour.

What to cook for dinner? Stuffed peppers of course! Your family will be delighted with this hearty, tasty and beautiful dish! By serving peppers filled with delicious filling and sprinkled with sour cream, you don’t even have to think about side dishes, cutlets and salads. This recipe has everything: cereals, meat, and vegetables! Therefore, of all the variety of dishes with bell peppers, the simplest and most popular is stuffed peppers, the recipe for which we will now tell you with a photo!

Ingredients

1 kg sweet bell pepper– choose meaty and elastic;
300 g of minced meat (tastier with assorted minced meat, for example, pork and beef, but you can also use chicken);
1 cup rice (either long or round will do, but with longer grains of rice the minced meat will be more crumbly);
1-2 medium carrots;
1 onion;
2-3 tomatoes;
2 tbsp. tomato paste;
1-2 tbsp. sunflower oil;
2/3 tbsp. salt;
a pinch of ground black pepper or 10-12 peppercorns;
several sprigs of herbs - parsley, dill, fresh or dried basil;

Spicy purple basil leaves add a particularly delicious aroma! In winter, instead of greenery, you can add a couple of bay leaves.

Preparation

And here is the recipe for how to cook stuffed peppers! The recipe is quite simple, and we will show it step by step and illustrate the whole process. clear photos. Let's get started!

Advice: If any pepper is suitable for salads and dressings, then for stuffing it is more convenient to choose smooth peppers, correct form. Then it will be much easier for you to remove seeds and fill them with minced meat.

Try to find juicy and beautiful peppers - not only light green in color, but also red, yellow, bright green, orange! Then the dish will delight not only with taste, but also with colors!

Filling

1. Boil the rice until half cooked - it is more convenient to use thick-walled dishes, for example, a cast iron. Fill the cereal with water (for 1 glass of rice you need 2 and a half glasses of water). Bring to a boil over medium heat under the lid, and when it starts to foam, move the lid to the side so it doesn’t escape and turn the heat down to low. Salt the rice; stirring, cook for 5-7 minutes, turn off and leave covered for another 10 minutes. Then transfer the rice to a plate to cool quickly.

Advice: The filling for peppers will be tastier if you combine not only minced meat and rice, but add fried carrots and onions. By the way, after preparing more delicious frying, you don’t even need to add minced meat - you’ll get a delicious vegetarian version of the dish.

2. Peel the onion and finely chop it, coarsely grate the peeled and washed carrots. After heating a spoonful of vegetable oil in a frying pan, add the onion and, stirring, sauté for 1-2 minutes.

3. Then add grated carrots and fry for a couple more minutes. If desired, you can add tomato paste or pureed tomatoes. Turn off and set aside to cool.

Stuffed peppers

4. Meanwhile, prepare the peppers: after washing, peel off the stems and centers and rinse again.

5. Combine rice, minced meat and half the roast, add spices - salt and black pepper, mix thoroughly so that the stuffed peppers turn out nourishing and tasty.

6. Fill the peppers with the filling, compacting them properly. Pour 1-2 cm of water into the bottom of the pan and lay out the peppers - maybe in 2-3 layers. It is not necessary that they be covered with water - top layer will be steamed.

7. Cook over medium heat, covered with a lid, until sweet pepper will become soft - about half an hour. 5 minutes before turning it off, pour the sauce from the second half of the roast over the peppers with the addition of tomato paste, or even better, homemade tomato juice.

8. Sprinkle with chopped herbs, and delicious stuffed peppers are ready!

Serve with side dishes from mashed potatoes, porridge or as an independent dish - and, of course, topped with sour cream! Bon appetit!

Stuffed peppers recipe video

For those who find it easier to watch a stuffed pepper recipe on video, we offer a video recipe on how to cook stuffed peppers at home! See one of the recipe options for delicious stuffed peppers.

Recipe for stuffing peppers for the winter with photos

For those who like to pamper themselves with pepper not only in summer and autumn, but also in winter, we offer one interesting recipe! They say about such recipes - peppers for stuffing for the winter - recipes with photos - you'll lick your fingers!

This recipe is truly ingenious and simple, because in just a few steps we get peppers for stuffing for the winter without vinegar and without sterilization!

In fact, many are accustomed to the fact that if there is a twist, then it is necessary, vinegar, citric acid, sterilization of jars – i.e. very long procedure.

But this wonderful recipe takes away all that unnecessary hassle and the jars are great value!

In addition to saving time and ingredients, our winter stuffing peppers without sterilization without vinegar also turn out to be more useful, because... contains fewer harmful components. Housewives who have discovered this recipe for stuffed peppers for the winter with step-by-step photos, which we will show you, return to it again and again!

Peppers for stuffing in a jar really turn out wonderful – the taste is as if you were preparing stuffed peppers fresh from the garden.

If you haven't tried it yet, be sure to try this recipe!

Ingredients

Pepper – 20 pcs. for one 3 liter jar
Water – 2 liters
Salt – 0.5-1 tbsp. (to taste)

The amount of pepper per jar is based on the fact that the pepper is not large. You need to take less large peppers.

How to prepare peppers for stuffing for the winter

1. Rinse the pepper well in running water.

2. Remove the stalk and completely clean the seeds.

3. Lightly add salt to the water and put it on the fire - bring it to a boil.

4. Place the resulting pepper preparations in boiling water. Keep them in boiling water for 5 minutes.

You want the pepper to warm up, you don't want it to boil. Do not overcook for more than 5 minutes - otherwise the pepper will begin to disintegrate! Keep track of time - this is important!

5. Place the peppers in clean jars.

There is no need to sterilize or dry jars. There is no need to pour out the water from the pepper.

Check the jars before filling - it is important that they are intact without cracks or chips!

6. Fill the peppers for stuffing for the winter with the boiling water in which they were placed.

It is very important to fill it with boiling water, and not just hot water otherwise the technology will be broken!

Boiling water is poured to the very edge of the neck. All peppers should be covered with it.

7. Cover the peppers for stuffing for the winter with a lid and roll them with a machine.

8. Turn the jar over and wrap it in a warm blanket or towel. Leave until completely cool.

All! Our stuffed pepper recipe for the winter with step-by-step photos, which we showed you, is ready! Eat for your health!

This recipe has been tested for years, jars of pepper work very well not only in the underground, but also at room temperature! Enjoy it for your health!

If you have already tried our stuffed peppers, share your impressions in the comments!

Check out others interesting recipes- perhaps you will like them!

Stuffed peppers are a complete dish, and many housewives prepare them. There are many recipes for its preparation, but most often, stuffed peppers are stewed in a pan. Prepared in this way, they turn out tender, juicy, aromatic, and the sauce in which they were stewed is used as gravy.

Cooking features

Stuffed peppers stewed in a saucepan are one of the most economical and easiest dishes to prepare. This makes it possible to include it in daily diet, although stuffed peppers turn out so tasty that you wouldn’t be ashamed to offer them to guests either. The main thing is to know a few little secrets.

It is better to stew the peppers in a saucepan with a thick bottom, then they will cook faster and will be tender.
To prepare stuffed peppers, it is better to choose bright ones, but not too bright ones. large fruits. It is important that the vegetables are approximately the same size. Of course, the presence of cracks and other damage makes them unsuitable for stewing with minced meat.
Stuffed peppers are often filled with rice. So that it has time to boil and become soft, but at the same time the filling does not turn into porridge, the rice cereal must be boiled until half cooked before mixing with the minced meat.
When cooking stuffed peppers in a pan, you need to make sure that there is enough sauce on the bottom, otherwise the peppers will not cook through and may even burn.

If you take into account the listed subtleties, the stuffed peppers will turn out tasty, and stewing them in a saucepan will not cause much trouble for the housewife.

Peppers stuffed with meat and rice in tomato sauce

sweet pepper – 1.5 kg;
beef – 0.4 kg;
pork – 0.3 kg;
rice – 150 g;
tomatoes – 0.5 kg;
onions – 100 g;
sour cream – 100 ml;
fresh herbs – 50 g;
salt, spices - to taste.

Cooking method:

Wash the meat, cut into pieces. Alternately turning the pieces of pork and beef through a meat grinder, make minced meat.
Grind the onion by passing it through a meat grinder, add minced meat. Salt it and season to taste.
Rinse the rice, cover with water and add salt. Cook until half cooked.
Place the rice in the minced meat and stir.
Wash the peppers, remove their “tails”, remove the seeds and membranes.
Stuff the peppers with a mixture of minced meat and rice.
Place the peppers in the pan tightly next to each other, brush with sour cream on top. Pour water into the pan; it should reach almost to the top of the peppers, remaining literally 1 cm lower.
Place the pan on the fire, cover with a lid after the liquid boils. Simmer for 20 minutes.
During this time, prepare the tomato sauce. To do this, boil the tomatoes with boiling water, peel them, grind the pulp with a blender or rub through a sieve. Add some salt, spices and the remaining sour cream (if there is any left). Chop the greens and also mix with the sauce.
Pour the sauce into the pan with the peppers and continue to simmer them for another half hour.

This recipe for cooking stuffed peppers in a saucepan can be considered a classic.

Peppers with minced meat in tomato juice

sweet pepper – 1 kg;
minced meat (can be chicken) – 0.5 kg;
rice – 100 g;
onion – 100 g;
carrots – 100 g;
vegetable oil – 30 ml;
salt, spices - to taste;
tomato juice – 1 l.

Cooking method:

Boil the rice until half cooked, mix with minced meat, salt it and season it.
Cut off the tops of the peppers, remove the seeds and membranes from them, stuff them tightly and place them in a thick-walled pan.
Peel the onions and carrots. Finely chop the onion and grate the carrots. Fry vegetables in vegetable oil. Mix with tomato juice.
Pour the juice into the pan where the peppers are already lying. Place the pan on the fire and simmer the peppers for 50 minutes over low heat.

Tomato sauce based on juice is very tasty. At the same time, it is very easy to do.

Peppers with minced turkey and thick gravy

sweet pepper – 1.5 kg;
turkey fillet – 0.5 kg;
rice – 0.2 kg;
carrots – 0.5 kg;
onions – 0.5 kg;
butter – 50 g;
vegetable oil – 50 ml;
flour – 50 g;
cream – 50 ml;
tomato paste – 100 g;
broth - 1 l;
salt, seasonings - to taste.

Cooking method:

Boil the turkey fillet for 20 minutes, adding salt and spices to the water. Remove, cool, cut into small pieces. Strain the broth.
Boil the rice in salted water until half cooked.
Peel the carrots and finely grate.
Remove the skin from the onion and cut it into small cubes.
Lightly fry half the onions and carrots in butter.
Mix with rice and turkey meat, add salt and season.
Wash the peppers, remove the stem, seeds, and membranes.
Spread the filling over the peppers, compacting it with a spoon.
Fry the remaining vegetables in vegetable oil. Add tomato paste, simmer for 5 minutes.
Fry the flour in a dry frying pan, add the cream and, stirring intensively, thicken. Pour in the broth in a thin stream, stirring occasionally. When it thickens a little, mix it with the roast.
Place the peppers in a saucepan and pour in the gravy. Simmer the peppers over low heat for 40 minutes.

Serve stuffed peppers cooked according to this recipe, should be served with gravy. It will be quite thick.

Peppers stuffed with meat, rice and mushrooms in sour cream sauce

sweet pepper – 1.5 kg;
minced meat – 0.5 kg;
rice – 0.2 kg;
carrots – 0.5 kg;
onions – 0.5 kg;
mushrooms (porcini or champignons) – 0.4 kg;
sour cream – 0.2 l;
broth or water – 0.8 l;
butter - how much will be needed;
salt, seasonings - to taste.

Cooking method:

Prepare the peppers by washing them, cutting off the tops, and removing seeds and membranes.
Mix boiled rice until half cooked with minced meat, add salt and season.
Peel and finely grate the carrots.
Chop the onion as finely as possible.
Cut the mushrooms into cubes.
Melt the butter in a frying pan, fry the onions and carrots in it until soft, add the mushrooms and continue frying the contents of the pan until the liquid released from the mushrooms has evaporated.
Divide the vegetables and mushrooms into two parts, one of which should be slightly larger than the other.
Mix most of it with rice and minced meat, the smaller part with sour cream.
Dilute the sour cream with broth.
Stuff the peppers with the prepared filling. Place them in a pan, pouring sour cream sauce over them.
Place the pan on the stove and simmer the peppers in sour cream sauce 45 minutes.

This dish will surely appeal to those who are partial to mushrooms.

Stuffed peppers are easy to cook in a saucepan. The sauce in which they were stewed can be used as gravy.