From childhood, many remember this alluring aroma of stuffed peppers. Recipes of stuffed peppers with minced meat and rice are passed from mother to daughter, and each housewife will definitely bring her own flavor to the preparation of this dish. Consider eight different recipes of stuffed peppers that will decorate both the everyday and the holiday table.

Stuffed Pepper with Minced Meat and Rice - Classic Recipe

For this recipe you can take any kind of minced meat.

Products:

  • 1 large onion;
  • 2 medium-sized carrots;
  • minced meat a pound;
  • frying oil;
  • juice from tomatoes - 1 l;
  • 8 peppers are almost the same size;
  • half a glass of rice (long-grain);
  • sour cream about 3 tablespoons

Cooking pepper stuffed with meat:

  1. Peel and finely chop the onion. Peel the carrots and then rub on a coarse (or medium) grater.
  2. Heat the pan as much as possible, and then pour 2-3 tablespoons of oil and wait until it is heated. After pouring onions with carrots, fry until the mixture acquires a golden hue.
  3. We wash the rice and fill it with a glass of cold water. Bringing to a boil, reduce the heat and cook until cooked for about 15 minutes. Do not forget to salt.
  4. We wash the peppers and remove the middle.
  5. Pour our frying of onions and carrots into the prepared meat, add salt, pepper, and then pour the prepared rice. Ideally, the ratio of meat to rice will be 3: 1. Mix everything well.
  6. We begin an interesting lesson: we fill the peppers with stuffing from minced meat.
  7. In the prepared capacious container we put the peppers and pour tomato juice. We put sour cream there.
  8. We put on a big fire and bring to a boil. After we reduce the power and boil another ¾ hours. As you cook, try gravy and, if necessary, add salt.

Boat Oven

This recipe is suitable if you have large peppers. Another plus is that when cooking stuffed peppers in the oven, you don’t have to constantly stir the dish and fear that the gravy will “run away”.

Ingredients:

  • sweet pepper - 6 pcs.;
  • minced meat a pound;
  • rice a third of a glass;
  • 2 tomatoes;
  • cheese for sprinkling;
  • sour cream 6 spoons;
  • oil a teaspoon;
  • greenery.

Cooking:

  1. First, prepare the rice, after washing it. Pour the cereal into the water of one liter and cook until tender. After pouring into a colander and doused with cold water.
  2. Cut the tomatoes at the top and take out the core with a spoon, but do not discard it.
  3. Wash the peppers, cut them in half and remove the seeds.
  4. Add the rice, the middle of the tomatoes, herbs and spices to the minced meat. Mix all.
  5. Salted tomatoes and peppers are salted and anointed with sunflower oil.
  6. Cover the baking sheet or baking dish with paper. Alternatively, simply grease the container with oil.
  7. Now we spread the finished filling from point 4, and on top we put a spoonful of sour cream. So do the tomatoes. Sprinkle with cheese and put in the oven.
  8. At 200 gr. bake until a golden crust appears on the cheese. This is usually 30 to 50 minutes, depending on the oven.

Stew in a pan in tomato sauce

This recipe is the most common. This dish usually does not require a side dish, and the sauce from it is perfectly dipped in bread.

What do you need?

  • pepper medium size about 10 pieces;
  • minced meat 800 g;
  • tomato juice or pasta diluted with water;
  • half a glass of rice cereal;
  • onions 3 heads medium;
  • sunflower oil;
  • Lavrushka
  • pepper in balls;
  • salt.

How to cook?

  1. Let's start by making rice. Rinse the groats well, put in a pan and pour a glass of water. Bringing to a boil, make a small fire and cook it until half cooked. Then discard in a colander to cool.
  2. In the minced meat, attach the chopped onion, and knead it by adding water.
  3. Pour rice and spices as you see fit.
  4. Peppers wash and cut all the insides.
  5. Start each pepper separately and place in a cooking container.
  6. We are preparing tomato sauce. Fry one onion in a pan and pour a liter of juice into it. Pour all the desired spices and boil for 5 minutes.
  7. Pour the resulting sauce into a pan with peppers. If it turns out that the sauce does not cover the peppers, add water.
  8. Boil for 30 minutes, then add salt, if necessary, and boil for another 5 minutes. Before serving, the dish must be infused for at least half an hour.

How to cook in a slow cooker?

If you have a slow cooker, then cooking this dish will take you much less time. Moreover, stuffed peppers in a slow cooker are slightly different from those cooked in the oven or on the stove. Give it a try!

Ingredients:

  • 10 peppers
  • minced meat 400 gr.;
  • one glass of rice;
  • 1 pc. carrots and onions;
  • sunflower oil;
  • tomato paste 1 tbsp. l .;
  • sour cream about 100 g;
  • flour 1 spoon;
  • spice;
  • water 3 cups.

How to cook?

  1. Shred onion and carrots and fry in vegetable oil. Add a tablespoon of tomato paste and simmer. We put half of the frying into the bowl from the multicooker, and leave the other half in the pan.
  2. We pour that part of the fry, which remained in the pan, into the container. We send raw rice, minced meat and spices there. Knead well.
  3. Peel the core and wash. Stuff them with the filling and send into the bowl of the multicooker with half the fry.
  4. Let's make the sauce. Mix water, tomato paste, flour. Mix well and fill the main component.
  5. We put the “Baking” or “Stewing” mode and forget about the dish until the characteristic signal.

Peppers stuffed with minced chicken and rice

Dishes from minced chicken are less nutritious. Their taste is definitely more tender than that of peppers made from pork or ground beef.

Required Products:

  • 8 peppers;
  • 100 g of rice cereal;
  • 400 g minced chicken;
  • 1 piece of carrot, tomato, onion;
  • 2 tbsp tomato paste;
  • 3 cloves of garlic;
  • spice;
  • frying oil.

Cooking in steps:

  1. Boil the rice until half cooked. Pour the cereal with a glass of water and boil until the liquid is completely absorbed.
  2. Wash peppers, clean from the inside.
  3. Stir the prepared minced meat with rice and spices. You can add some water for juiciness.
  4. Grind onions, carrots and garlic and fry in oil for about 10 minutes. In the meantime, peel the tomato from the skins and add to the cooked roast. We send tomato paste there. Mix everything, fill it with a glass of water and wait for boiling. As soon as it boils, turn it off.
  5. Pour 200 ml of water into the bottom of the pan. Spread stuffed peppers. Pour roasting on top and set on fire. After boiling, boil over medium heat for about 45 minutes.

In sour cream sauce

The sauce in which the pepper is served will not have a red, but a yellowish color. The taste will be less sour.

Ingredients:

  • pepper 8 pcs.;
  • minced meat about 350 g;
  • rice 70 g;
  • 1 onion and carrot;
  • tomato paste 1 small spoon;
  • water (broth) 1 l.

Products for sauce:

  • onion one piece;
  • 1 tomato;
  • sour cream 250 grams;
  • vegetable oil 4 tablespoons;
  • spice.

Cooking:

  1. Prepare peppers: wash and clean from the insides.
  2. Boil the rice until half cooked, and then cool.
  3. Fry chopped onions and carrots in a frying pan with oil.
  4. In the container we combine the stuffing, rice, frying and tomato paste for the stuffing. Add spices and knead everything thoroughly.
  5. We start the peppers with the finished filling and put in the pan for cooking.
  6. Fill with broth or water to cover peppers.
  7. Boil for half an hour under the lid.
  8. In the meantime, do some sour cream sauce. Rings chopped onion and fry in a pan with oil. Add tomato, sour cream, spices and pour into a bowl of peppers.
  9. After cooking another 15 minutes and turn it off.

With mushrooms

This pepper recipe is cooked without meat. But if you wish, you can add a little minced meat to the filling.

Products:

  • large bell pepper - 4 pieces;
  • rice - 1 cup;
  • large onion - 3 pieces;
  • carrots - 3 pieces;
  • mushrooms (champignons, white) - ¼ kg;
  • oil;
  • spice.

How to cook?

  1. Wash the peppers, cut off the top and clean out all the seeds. Do not discard the hat.
  2. Boil rice until half cooked.
  3. Cut 2 onions and carrots, grind and fry in a pan until soft.
  4. Finely chop the mushrooms and fry in oil with spices.
  5. Remove all vegetables with rice and bring to taste using salt and spices.
  6. Stuff the peppers with the filling and cover with a cut off hat.
  7. Cut the remaining 1 onion with carrots into large pieces and put in a bowl with peppers.
  8. Pour 1/3 of the capacity with water, add spices and simmer for 1 hour under the lid.

Turkish beef and ground pepper

The difference between cooking in Turkish is that it is served with traditional cold soup. Stuffing is prepared from two types of meat.

Ingredients for Peppers:

  • 10-12 pieces of pepper itself;
  • rice 50 g (soak in advance for 1 hour);
  • 250 g minced lamb;
  • 250 g ground beef;
  • onion - 1 pc;
  • garlic about 3 cloves;
  • greenery;
  • 4 tomatoes;
  • favorite spices.

Ingredients for Cold Sauce:

  • natural yogurt 400 ml;
  • water as much as yogurt;
  • spice;
  • cucumber 2 pcs.;
  • garlic 3 cloves;
  • parsley;
  • dill;
  • mint;
  • oil 1 tbsp (olive).

Cooking peppers in Turkish:

  1. At the very beginning, fill the rice with water and leave for an hour.
  2. We clean the peppers from the insides.
  3. We mix in the container two varieties of minced meat. Add rice (drain water), onion, chopped garlic and parsley leaves there. Add two chopped tomatoes, salt and knead thoroughly.
  4. Stuff the peppers with the filling and put them tightly in the cauldron. You can cover them with lids that were cut off when cleaned. Pour in half the broth and bring to a boil. Then reduce the heat, and simmer for an hour under the lid.
  5. Cooking a traditional sauce. Beat water and yogurt with a mixer. Add spices and put in the refrigerator for half an hour. Meanwhile, peel the cucumbers and cut into small cubes. Add greens and mint. Salt, pour olive oil and let rest for about 15 minutes.Mix the mixture from the refrigerator with the cucumber mixture and serve as a pepper sauce.

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