Pepper stuffed in a slow cooker, oven, pan, double boiler: recipes. Stuffed pepper with meat and rice, vegetables, cabbage, chicken, cottage cheese, garlic, herbs, cheese, egg, mushrooms, in sour cream sauce

Stuffed pepper is a yummy. This article will surprise you with an abundance of recipes, both for gourmets and for lovers of diet and healthy food.

The brightness of the colors, the peculiar taste and aroma of Bulgarian pepper give sophistication and piquancy to any festive or everyday menu.
Pepper can be stuffed with a variety of filling: lean and meat. For home cooks, this is a great source of embodiment of their imagination.

Pepper stuffed with chicken and rice: recipe in a pan

Pepper stuffed with chicken and rice

• Small size Bulgarian sweet pepper - 2 kg
• Bank Kurin - 600 gr
• Rice round --160 gr round
• Solid cheese –150 g
• Onions - one large head
• Carrots - one large
• Mature tomatoes fresh - 800 grams
• Tomato paste - two tablespoons
• Kurin broth - half a liter
• Salt, spices - to taste
• Sugar - 2 tablespoons
• Garlic - 5 lobules
• Laurel sheet - 2 pieces
• Vegetable oil - for passing

Recipe:

• We clean the pepper from the seeds, rinse
• Cook the rice to the floor of readiness. We throw back in a colander, wash with cold water
• Add rice, salt, spices, grated cheese to the minced meat
• Mix, to a dense uniform structure
• Gently, but tightly, with your hand, fill the peppers
• We lay out the prepared product in a deep pan
• Pour the broth (can be water)
• We put on the stove, on strong fire
• After boiling, simmer for 30-35 minutes over low heat
• At the same time, fry the chopped onions, carrots, tomatoes and tomato paste for 5 minutes
• We reduce the fire, add salt, sugar, pepper
• Stew 5-6 minutes. Add to a pan with pepper
• We continue to languish all together for no more than 20 minutes from the moment of boiling
• 5 minutes before cooked, sprinkle with chopped garlic and bay leaf

Video: pepper stuffed with chicken and rice

Standed peppers how to cook?

Formed pepper

How to cook stuffed peppers in a slow cooker: Recipe

stuffed peppers in a slow cooker

Ingredients:

• Bulgarian pepper average –11 pieces
• Mixed meat of meat - 500 grams
• Rice - 1 multi cup
• Fresh onion - 1 head
• Medium -sized carrots - 1 piece
• Fresh tomatoes - 3 pieces
• Sunflower oil - a little
• Salt, seasoning to taste
• For sauce:
  water - half the height of peppers
  sour cream - half a glass
  flour - 1 tablespoon

Recipe:

• Fry finely chopped onions and carrots in the "baking" or "frying" mode. 45 minutes
• We put half the vegetables for the preparation of minced meat, add grated tomatoes to the rest. We use 5-10 minutes
• At this time, mix the minced meat with vegetables, raw rice, salt and seasonings. Mix thoroughly
• Cleaned of the stalk, washed pepper is stuffed tightly minced meat
• Standing, we put it very tightly in a slow cooker on stewed vegetables, so that the peppers during cooking do not fall to the bottom of the multicooker
• Knead water with sour cream, flour, salt
• We shake the semi -finished products on top with the resulting sauce and your favorite seasonings
• Close the slow cooker
• We prepare for fuses "Baking" an hour. Ate "extinguishing", then-an hour and a half

Видео: Вкусные фаршированные перцы в мультиварке

Фаршированный болгарский перец с мясом и рисом

фаршированные перцы

Имея в запасе классический рецепт приготовления данного блюда, не составит труда разнообразить его разными вариантами.

Ingredients:

• 10 штук перцев
• 500 грамм любого фарша
• Стакан сметаны
• Пол стакана риса
• Головка лука
• 1 свежее яйцо
• Полтора стакана томатного сока
• Пол литра воды
• Соль и специи по вкусу

Recipe:

• Пол стакана риса готовим по выбранному способу 
• Мясо и лук пропускаем через мясорубку
• К полученной массе добавляем рис, яйцо, соль, молотый перец
• Взвиваем так, что бы масса обрела однородный целостный объем
• Перец очищаем от плодоножки и семян Все тщательно вымываем, при этом крышечку от перца не вбрасываем, а аккуратно срезаем, она нам пригодится
• Очищенные овощи начиняем плотно фаршем и прикрываем крышечкой
• Ставим в кастрюлю, что бы ни один перчик не упал на дно лежа, срезанной частью вверх
• Заливаем томатным соком и сметаной
• Доводим до кипения на сильном огне
• После чего тушим на медленном огне 30 минут

Перец фаршированный: диетический рецепт

перец фаршированный

• Берем пол килограмма куриных грудок и измельчаем на мясорубке
• Добавляем три мелко нарезанные луковицы, две натертые моркови и сырое яйцо
• Солим, перчим, перемешиваем
• На это количество фарша понадобится около 12 перцев средней величины. Очищаем их от сердцевины и семян, промываем и начиняем подготовленным фаршем
• Ставим тушить в кастрюлю, заливая пол литром томатного сока
• Тушим на медленном огне 30 минут
• За 10 минут до готовности добавляем пол стакана сметаны
• При необходимости подсаливаем. Посыпаем зеленью и приправами

Перец фаршированный запеченный в духовке половинками

перец фаршированный

Ingredients:

• 10 свежих перцев
• Две штуки морковки
• Две луковицы
• 700 грамм разных сортов мяса
• Стакан сырого риса
• Пол стакана подсолнечного или оливкового масла
• Соль, приправы

Recipe:

• Рис отвариваем до полуготовности
• Остужаем
• Лук, морковь мелко шинкуем
• Обжариваем на масле
• Перец очищаем от сердцевины
• Моем
• Разрезаем пополам, как на фото. Хвостики оставляем
• Из мяса готовим на мясорубке фарш
• Смешиваем его с рисом, солью, специями, обжаренными овощами
• Начиняем перцы фаршем
• На глубокий противень наливаем немного воды
• Выкладываем полуфабрикаты
• Отправляем в духовой шкаф на 30 минут. Температура 180 градусов
• After the specified time, we cover with foil. Reduce the temperature to 150 degrees. We bake another 10 minutes

Video: stuffed peppers in halves in the oven

Lean stuffed peppers with vegetables, cabbage and rice

перец фаршированный

The usual opinion about the filling for peppers with meat and rice will change the method of preparing a lean recipe. It does not have ordinary products with which this dish is associated, nevertheless, it is unusually tasty, juicy and healthy food.

Products:

• Bulgarian juicy peppers - 2 pieces
• Onions - one head
• Carrots - one thing
• Celery root - 50 grams
• White cabbage - 100 gram
• Vegetable oil –2 tablespoons
• Salt, sugar, pepper - to taste
• Sour cream (preferably fat) - one tablespoon
• Tomato or ketchup sauce - one tablespoon
• Fresh preparation tomato juice - half a glass
• Parsley - at will
• Solid cheese - 100 grams
• Raw rice - one tablespoon

Recipe:

• Peel the peppers from seeds and stalks
• Chop finely carrots, celery, onions, cabbage
• We pass all vegetables in vegetable oil for 10 minutes by adding ketchup, sour cream and rice
• We fill the peppers with the finished vegetable mass
• We lay out on a baking sheet
• Pour tomato juice
• We send to the oven for 30 minutes. Temperature 200 degrees
• Then sprinkle with grated cheese, bake another 10 minutes at a temperature of 180 degrees
• Serve by watering the sauce on which pepper stewed

Pepper stuffed with cottage cheese, garlic and herbs, recipe

перец фаршированный

On hot, sultry, summer days when once again I don’t want to stand at a hot stove to help this light low -calorie dish will come.

To prepare it will be needed:

• Bulgarian pepper - 3 pcs.
• Dry cottage cheese - 250 gr
• Sour cream - 100 g
• Garlic - 2 slices
• Fresh greens in the assortment - 0.5 bundle
• Ground caraway seeds, salt, pepper - a small pinch

Recipe:

• With purely washed peppers, we remove the “hat” with a knife along with the stalk. Delete the seeds
• Rinse and dry vegetables
• We rub the cottage cheese with a fork with sour cream
• Grind the garlic, in any convenient way
• Finely chop the greens
• We combine cottage cheese, greens and garlic into a homogeneous mass
• Fill the peppers with the finished filling tightly
• Cover the cut lid
• Put in the refrigerator for 1.5-2 hours
• Cutting into beautiful slices, we serve to the table

Video: pepper stuffed with cottage cheese with greens

Recipe for stuffed pepper in the oven with cheese

перец фаршированный

Ingredients:

• Medium -sized peppers - 7 pieces
• Butter –2 tablespoons
• Big head of onions
• One average carrot
• A glass of raw rice
• Beef mining - 200 grams
• Pork minced meat - 150 grams
• Any hard cheese 150 grams
• Two tablespoons of sour cream or mayonnaise
• Salt and pepper

Recipe:

• We clean the pepper from seeds and stalks. We cut along two halves
• Fry the finely chopped onion for 2-3 minutes in butter
• Add grated carrots and pass together for about 2 minutes
• Boil the rice a little not to be cooked
• We combine all prepared ingredients with pork and beef minced meat
• Salt, pepper
• Mix with our hands, until the mass becomes even and homogeneous
• We fill up the “boats” of pepper with minced meat tightly
• Lubricate the baking sheet with any oil
• We lay out the pepper
• Bake at 180 degrees 30-40 minutes
• 10 minutes before cooking, sprinkle with grated cheese mixed with sour cream or mayonnaise

Video: very tasty baked stuffed pepper

Pepper stuffed with mushrooms

Pepper stuffed with mushrooms

• We cut two onion heads in half rings and simmer in vegetable oil until translucent
• Add 300 grams of champignons sliced \u200b\u200bwith plastics
• After evaporating the liquid of the emerging mushrooms, we put two slices of finely chopped garlic. Fry a little. Put in a bowl, add a tablespoon of mayonnaise
• We fill the prepared peeled and cut along the peppers
• We spread on a baking sheet lubricated with vegetable oil.
• We bake in the oven for about 30 minutes at a temperature of 180 degrees. 10 minutes before readily put on each pepper on cheese plastic

Pepper stuffed with egg and cheese

Pepper stuffed with egg and cheese

Great cold appetizer. Fast in preparation, looks original when serving.

Products:

• Large -sized Bulgarian pepper - one piece
• Solid cheese –100 grams
• One boiled chicken egg
• Mayonnaise is not liquid - two tablespoons
• Garlic - two slices

Recipe:

• Rub cheese and garlic on a fine grater
• Mix with mayonnaise
• In the purified pepper, we put a little cheese to the bottom
• Put in the center of pepper, an egg on a layer of laid cheese,
• We very tightly stuff the remaining space with the filling
• Put in the refrigerator for 30-40 minutes
• Before serving, cut into flat mugs

Peppers stuffed in sour cream sauce

Peppers stuffed in sour cream sauce

• Multi -colored pepper sweet - 10 pieces
• The minced meat is mixed - 300
• Red rice raw - 100 grams
• Tomato paste is thick –70 grams
• Sour cream of medium fat content --140 grams
• Onion - one piece
• Carrots - one thing
• Salt, pepper - to taste

Recipe:

• Traditionally prepare pepper, cleansing and washing
• Boil the rice, not bringing a little to readiness
• Cut carrots and onions into cubes
• Fry alternately in sunflower oil for 5 minutes: the first onion, then add carrots
• Add raw minced meat. Salt, pepper. We continue the roasting until the floor is ready
• Add rice to the cooled minced meat
• Mix
• We fill the peppers
• We put in a pan
• In a pan, we dilute sour cream with a tomato, slightly heated and diluting with water
• Pour peppers with this sauce
• We set to extinguish for 30-40 minutes over medium heat

Video: stuffed pepper in sour cream sauce

Stuffed pepper along the Bulgarian

The unusual and piquant taste of this dish will quench the appetite of the most biased gourmet and will serve as a good variety for supporters of healthy food and dietary diet

Ingredients:

• Bulgarian pepper - 3 pieces
• Salt, mixture of 5 peppers, paprika - to taste
• Olive oil - glass
• Grains of one grenade
• Purified walnuts-50-100 grams
• Parsley, dill - several twigs
• Garlic - 2 slices
• Fresh tomato - 1 piece
• Onion - 1 head
• Brynza of medium salinity - 200 grams
• Fresh egg - 2 pieces
• Breadcrumbs

A step -by -step recipe
Rinse and clean the pepper inside, cutting the lid.
Grind the remaining scraps from vegetables into small pieces.
On the baking sheet lined with parchment, we distribute slices and entire peppers. Spray olive oil, slightly salt. We bake in the oven for 7-10 minutes 250 degrees.
Then we send it to a bowl with cold water, to preserve color and light release from the film.
Cooking the filling:

• Grind the tomato and onion to cubes
• Fry the onion in olive oil until golden
• Then add the tomato and sprinkle a little with pepper
• Stew for 5-6 minutes over medium heat

We cut the fetus into a bowl with our hands, sprinkle a little paprika.
Combine with fried vegetables.
We clean the pepper from the skin and neatly stuff with prepared filling.
Dip the vegetables first in the prepared lezon from whipped eggs, then in crackers. We repeat this way again.
We lower the oil flavored with a well -heated pan.
Fry from both sides until golden crust.
While the pepper is preparing to prepare the sauce:

• Grind a grenade, walnut, parsley, slices of baked pepper in a blender, a slice of garlic
• Sprinkle with a small amount of salt, ground pepper, sweet paprika

Flotting olive oil with a spoon

Stuffed pepper along the Bulgarian

Serve peppers with sauce, decorating with leaflets of parsley and sprinkled with sweet paprika.

How to cook frozen stuffed pepper?

frozen stuffed pepper

It should be borne in mind that meat filling allows storage of no more than 5-6 months.

Video: stuffed pepper. Freezing for the winter

Fluffed peppers sauce, gravy

перец фаршированный

The sauce is an integral part of this dish.
By preparing it in different ways, it is possible to change the taste of the already wonderful dish.

To give juiciness, you can use the simplest option:

• In sunflower oil, slightly passing finely chopped garlic slices
• Add the chopped onion
• Pour a glass of any meat broth and the same amount of tomato paste
• Stew for 5-10 minutes
• Pour the prepared stuffed peppers

The most favorite sauce In cooks-with sour cream and tomato-paste:

• Finely cut a lot of onions, fry well
• Add grated fleshy tomato or three tablespoons of pasta and half a glass of sour cream
• Stew for 20 minutes, pour vegetables
• Salt to taste.
• If desired, grated carrots and a little flour can be added to the onion. This will be another sauce option

At baking vegetables In the oven you can use this method:

• We crush several garlic cloves, mix with a half glass of barbecue tomato sauce and mayonnaise taken in equal parts
• Pour the peppers.
• We send everything in the oven.

Very original mushroom sauce will give piquancy and a kind of taste:

• We grind any mushrooms in a blender. The amount is arbitrary
• Fry the resulting mass in vegetable oil until cooked. When the moisture almost evaporates, add one or two tablespoons of flour. Fry a couple more minutes
• Separately, fry the finely chopped onion and combine with the mushroom mass. Continuously stirring, pour 200 grams of thick cream
• Salt, spices add to taste

It turns out interesting vegetable saucewhich is more suitable for baked peppers:

• Cut the small zucchini with thin plastics.
• We cut one carrot and two onions into bar. If desired, add a little burning pepper.
• Fry all together.
• Add a pair of softened fresh tomato and half a glass of water
• Stew five minutes
• Pour semi -finished products, before sending to the oven
• You can diversify such a sauce by adding white wine instead of water

Stuffed pepper

Stuffed pepper

• We place ready -made semi -finished products of stuffed vegetables in a mascara bowl for 40 minutes
• The recipe select any requirement that requires heat treatment, except for the Bulgarian
• Pour on top with tomato or sour cream sauce

Video: steamed pepper

With what to serve stuffed pepper, with which side dishes?

перец фаршированный

Stuffed pepper is considered an independent dish. But if you wish, you can serve it with potato puree, watering the sauce on which vegetables are prepared.
For a variety, you can offer:

• Rice-vegetable side dish
• Vegetable side dishes in assortment
• Buckwheat will not look bad if this cereal is added to the minced meat instead of rice

There are no special standards here, since the side dish in this case is the preference of the tasty.

Pepper stuffed with meat and rice calorie content

Since pepper can be stuffed with various minced meat, calorie content and nutritional value of this dish directly depends on its ingredients. So, 100 grams of finished product prepared according to the classic recipe:

Having even a small number of peppers in stock, you can experiment in cooking many times, changing the filling, sauce, supplementing with various seasonings.
Having tried several recipes, over time the most beloved and optimal option for you and your environment will be revealed.

Video: Julia Vysotskaya - tomatoes and pepper stuffed with wild rice