The main question that worries cooks when cooking in the oven concerns the filling. The scope for imagination here is limitless. The most commonly used meats are chicken fillet, tomatoes, onions and rice. Preparations with cheese, minced fish, mushrooms, buckwheat, potatoes, even canned food are no less appetizing. In general, you are allowed to experiment, as well as make your own changes to the recipes presented below.

Pepper is good for the body, contains a large amount of vitamin C, also vitamins A, PP, group B. The fruits are rich in selenium, potassium, calcium, magnesium. Regular consumption strengthens the immune system, improves metabolism, and helps fight stress.

Preliminary preparation of products

Any recipe for stuffed peppers in the oven involves the use of the main ingredient - sweet Bulgarian fruits. They act as a kind of “cups” for the filling. You can cook stuffed peppers in the oven and in halves, filling vegetable boats with ingredients suitable to your taste. The choice depends only on the preferences of the hostess.

To ensure that the peppers bake evenly, it is better to select pods of the same size and density. You can line the baking sheet with foil for faster browning. The brighter the vegetables, the more beautiful the finished snack turns out, so you can safely combine shades. The same rule applies to gravies - orange and red sauces will help highlight the beauty of the dish. Here are some more tips for preparing your ingredients.

• Bell peppers. Select fruits that are dense and without signs of rot, wash them, and clean out the seeds and internal partitions. Wash again and dry on a napkin.
• Rice, buckwheat, couscous and other grains. Measure out the required amount and boil in salted water until half cooked.
• Fresh vegetables . Peel the carrots and grate them. Peeled onions are cut into cubes, quarters or half rings. Tomatoes are doused with hot boiling water, then the skins are removed.

If you use too large pods for stuffing, they will bake unevenly. The filling inside will remain half-baked, the outside will crumble or turn into a dry crust. And the inner walls of the Bulgarian “cups” will be hard.

Stuffed peppers in the oven, baked whole

Stuffed bell peppers with meat, cheese or vegetables in the oven as in the photo are easy to make. It is enough to prepare the filling, think over the gravy option, and stuff the dense pods. The step-by-step recipes below will help you bake fruits and create a delicious and colorful snack for the whole family.

You can serve baked vegetables with herbs, sour cream, thick sauce or under a cheese crust. By default, all recipes use five to eight bell peppers; the exact number depends on the variety and size of the fruit.

With minced meat and rice

Peculiarities . Peppers stuffed with meat and rice in the oven are a hearty stand-alone dish served for lunch and dinner. To prepare minced meat, pork, beef, and less often chicken are used. The tomato sauce appetizer is prepared with any vegetables you wish.

• minced meat (pork and beef) - 400 g;
• boiled rice - two-thirds of a glass;
• tomatoes - five to six pieces;
• laurel - five leaves;
• allspice and black pepper - five peas each;
• ground paprika - half a teaspoon;
• salt, seasonings;
• water.

What we do

1. Mix minced meat with rice, salt and pepper.
2. We stuff the fruits and place them tightly in a deep mold with the ends down.
3. We cut the tomatoes into slices, send them to the preparations, inserting them between them, laying them on top.
4. Add spices and seasonings.
5. Dilute the tomato paste with water to obtain juice. Fill the contents of the mold to a height of 4-5 cm.
6. How much to cook? Place in an oven preheated to 180°C for 40 minutes.
7. Serve hot.

To enhance the taste, it is recommended to add fried onions and carrots, shredded cabbage, and chopped tomatoes without skin to the filling. To highlight the aroma and add appetizing, you can sprinkle the appetizer with fresh herbs before serving.

With vegetables

Peculiarities . Those who prefer stewed vegetables because of their health benefits will enjoy this simple baking recipe. The dish cannot be called dietary - it contains rice, sour cream, and tomato paste. But it contains a lot of vitamins and nutrients. Frozen vegetables can also be suitable for this dish.

Ingredients required for stuffing:

• eggplants - two young fruits;
• carrots - one root vegetable;
• onion - two heads;
• tomatoes - two pieces;
• boiled rice - two-thirds of a glass;
• tomato paste - two tablespoons;
• sour cream - two tablespoons;
• vegetable oil;
• seasonings, salt.

What we do

1. Peel the eggplants, cut into slices, and fill with salt water for 20 minutes.
2. Fry carrots and onions in oil.
3. Scald the tomatoes with boiling water, remove the skin, cut the pulp into cubes.
4. We wash the eggplant pieces and chop them into small slices.
5. Transfer the eggplant and tomato cubes to the carrot-onion fry, add salt and pepper, and simmer covered for ten minutes.
6. Add boiled rice here and stir.
7. Fill the required amount of fruits with rice and vegetable mixture and transfer to an oiled form.
8. Bake in the oven for 40 minutes at 180°C.
9. Serve hot as the filling becomes hard as it cools.

With mushrooms and chicken fillet

Peculiarities . In this recipe, fresh mushrooms are used, both champignons and other gifts of the forest - porcini, boletus, boletus. If desired, chicken can easily be replaced with turkey, adding satiety to the dish. The appetizer looks great even on a holiday table, surprising with its aroma and the beautiful appearance of multi-colored pods.

Ingredients required for stuffing:

• chicken fillet - 300 g;
• onion - one;
• mushrooms - 200 g;
• hard cheese - 120 g;
• vegetable oil;
• salt, seasonings;
• parsley.

What we do

1. Chop the onion and chop the mushrooms.
2. Fry in an oiled frying pan.
3. We pass the chicken fillet through a meat grinder, combine it with chopped parsley, pepper and salt.
4. Combine all prepared ingredients.
5. Stuff the peppers, place them in a mold and sprinkle with grated cheese.
6. Bake at 190°C for 35 minutes.

You can bake stuffed peppers in the oven with mushrooms and chicken not only whole, but also in halves, adding grated cheese before finishing cooking. It is better to take red fruits for filling - they are more fleshy and juicy.

With feta and cottage cheese

Peculiarities . This original appetizer can be served hot or cold, stuffed whole, in boats or circles. The soft creamy taste will highlight the piquancy of roasted vegetables.

Ingredients required for stuffing:

• feta cheese - one package;
• soft cottage cheese - one pack;
• parsley - one small bunch.

What we do

1. Place the prepared pods on a baking sheet and place in the oven for 25 minutes. Bake at 150°C so that they brown evenly. The main thing is not to overcook so that they remain crispy.
2. At this time, prepare the filling - mash the feta with a fork, mix with cottage cheese and chopped parsley.
3. Remove the fruits from the oven, cool slightly, and fill with the cheese and curd mixture.
4. Place the pan back in the oven for three minutes to serve hot.

Preparing half-boats

You can stuff bell peppers not only whole, but also in halves, filling multi-colored vegetable boats with the filling. This appetizer looks bright, evokes an appetite, and a desire to try at least one slice. Boats in sour cream or tomato filling, under a cheese crust, are especially tasty.

With creamy sauce

Peculiarities . This option is quite high in calories, but at the same time satisfying. Thanks to the meat and rice, the dish can be used as a complete lunch or dinner, without additional side dishes with salads. Vegetables will help replenish the daily dose of vitamins, and the gravy will give the filling a creamy taste.

Ingredients required for stuffing:

• rice cereal - 200 g;
• combined minced meat - 300 g;
• cream - one glass;
• onion - two heads;
• carrots - two medium-sized root vegetables;
• tomatoes - two pieces;
• seasonings, salt;
• vegetable oil;
• greens - optional.

What we do

1. Boil the cereal for about 12 minutes, cool.
2. Chop the vegetables and mix half of them with minced meat. Salt, pepper, add any herbs (parsley, basil) if desired.
3. Fry the second half of the vegetables in oil and remove from heat.
4. Prepare cream sauce by mixing cream with frying, seasonings, and salt.
5. Stuff the fruits with the filling and pour the resulting gravy into the mold.
6. Bake for 30 minutes at 170°C.

If desired, the cream can be replaced with the same amount of sour cream, then the peppers will be baked in sour cream sauce. Ten minutes before the end of cooking, you can sprinkle the boats with 100 g of grated cheese, so the taste will become even richer and more delicate.

In sour cream and tomato filling

Peculiarities . This recipe is a win-win option when you need to quickly prepare a hearty lunch for your family or guests. Vegetables in sour cream and tomato sauce turn out tender, juicy, and appetizing in appearance. When serving, you can add thick sour cream to a plate and sprinkle with herbs.

Ingredients required for stuffing:

• minced pork and beef - 300 g;
• boiled rice - three tablespoons;
• tomatoes - two pieces;
• onion - two small heads;
• carrots - one root vegetable;
• garlic - two cloves;
• tomato sauce or ketchup - four tablespoons;
• sour cream - 150 ml;
• water - 500 ml;
• sunflower oil;
• seasonings and salt;
• dill, parsley.

What we do

1. Fry the prepared pods in an oiled frying pan for three to four minutes until the walls are browned. Set aside.
2. Fry grated carrots and onions cut into quarters in oil, add salt and add spices.
3. Mix the carrot and onion fry with meat and rice.
4. Scald the tomatoes with boiling water, remove the skin, and chop into cubes.
5. Grind the garlic with a press, cut the greens with a knife.
6. Mix these ingredients with the minced meat, pepper again, and add some salt.
7. Stuff the Bulgarian fruits with the mixture and place them in a deep pan.
8. Prepare tomato-sour cream sauce. To do this, combine sour cream with tomato sauce, water, seasonings, and add some salt.
9. Pour the sauce over the fruits until they are almost covered.
10. Place the stuffed peppers with gravy in the oven, preheated to 180-190°C, bake for 45 minutes.
11. Serve with herbs and cold sour cream.

With canned tuna and eggs

Peculiarities . A mixture of tuna and egg in pepper will make your breakfast healthy and satisfying, and will give you energy for the whole day. Multi-colored boats filled with bright contents will decorate even a festive feast and will appeal to children and adults.

Ingredients required for stuffing:

• canned tuna - one can;
• raw eggs - six pieces;
• tomatoes - two fruits;
• olive oil - one tablespoon;
• onion - one head;
• garlic - two cloves;
• salt.

What we do

1. Preheat the oven to 200°C.
2. Scald the tomatoes with boiling water, remove the skin and cut into cubes. If desired, we even use pickled tomatoes.
3. Fry the onion in olive oil, add chopped garlic, tomato cubes, and canned goods mashed with a fork.
4. Warm the mixture for a couple of minutes, adding salt if necessary.
5. We fill six boats with the mass and make a depression in the middle with our finger.
6. Place the pieces on a greased baking sheet and carefully pour a raw egg into each boat.
7. Bake for 15 minutes.

If you prepare and chop all the ingredients the night before, preparing your breakfast snack will take even less time. For flavor, you can add thyme and basil to the stuffing mixture.

Under a cheese coat

Peculiarities . Stuffed peppers baked with minced meat in the oven will turn out more tender and tastier if you sprinkle them with grated cheese during cooking. Once melted, the cheese mass forms a soft “coat” that will not allow the filling to dry out. This appetizer is best served hot.

Ingredients required for stuffing:

• minced meat - 200 g;
• tomato - one;
• onion - one;
• zucchini - a third of the fruit;
• hard cheese - 100 g;
• mayonnaise - two to three tablespoons;
• salt.

What we do

1. Peel the tomato and a third of the zucchini and cut into small slices.
2. Finely chop the onion.
3. Mix vegetables with spices, add some salt, and season with mayonnaise.
4. Mix with minced meat.
5. Fill the boats with the mixture and place them on a baking sheet in the oven for 30 minutes. Bake at 180°C.
6. Take it out, sprinkle with grated cheese, and cook the stuffed peppers in the oven with the cheese for another 15 minutes.

To prevent baked peppers from becoming too dry in the oven, you can add a little water to the baking sheet. It will boil away during the roasting process. However, the dish will be tastier if you cook the pods with gravy, cream or tomato sauce.

Reviews: “My husband really likes it”

I boil the rice a little, then salt and pepper and mix everything with the minced meat. vegetables to taste, I take tomatoes, onions, a little garlic, fry the carrots and then put them on a baking sheet along with the peppers, salt everything once more, add a little water and into the oven for about 40 minutes. I like this recipe better, you don’t want to put it in the oven, You also add water to the pan and simmer there, but it turns out that you have to add more water.

Inna, https://deti.mail.ru/forum/dosug/obo_vsjom_na_svete/perec_farshirovannyj/?page=4

Now I cut the pepper lengthwise, stuff each peppercorn, put a slice of tomato on top of the tomato cheese on each peppercorn, cover everything with foil on top, do everything on a baking sheet in the oven, put tomatoes down on the baking sheet in front of the pepper so that the pepper doesn’t burn, add tomato paste and oil down and less than half a glass of water... I bake it for about an hour and a half, it’s delicious, it can’t even be compared with regular stuffed stuff...

LUCKY, https://deti.mail.ru/forum/dosug/obo_vsjom_na_svete/perec_farshirovannyj/?page=4

I love stuffed peppers. Between the sharp corners of the pepper, I place the potato halves in the pan. The pepper stands evenly, and the potatoes are imbued with a delicious aroma. I put potatoes on a plate next to the peppers, my husband really likes them.

Nata, https://www. say7.info/cook/comments/109-Farshirovannyiy-p1.html

The recipe for this dish, like any other, is simple, tasty and most often was invented by the poor. Some attribute this dish to the Moldavian and Bulgarian peoples, and the Italians insist that this is their national dish. It’s hard not to believe this, because peppers were grown by Indians and Indians. Christopher Columbus helped the Mediterranean countries discover this vegetable, from where it came to Europe and, by the 17th century, to the territory of modern Russia, presumably from Bulgaria.

It began to be served as an independent dish in the form of a stuffed dish in Naples and Campania (Italy), where the filling was a mixture of fish, bread, olives and fried vegetables in olive oil. Sometimes there was a composition of leftover meat mixed with cheese, pasta or rice. It has been on European menu lists since the 19th century.

Cooking options

Mediterranean ancient recipe . It turns out that it is a very satisfying dish rich in vitamins, phosphorus and proteins. If presented beautifully, it can become an original holiday dish.

Ingredients:

• Sliced ​​and fried white bread 150 grams (4 slices);
• 1 ripe tomato;
• 1 can of sprat in tomato (then you can do without the tomato) or canned tuna;
• 10-15 olives;
• 5-6 tsp. capers (a necessary product to add piquancy and refined taste);
• 1 PC. not large red or white onions;
• Mozzarella;
• spices.

Mash the preserved fish with a fork (drain off excess liquid). Chop the olives, onions and tomato pulp. In a bowl, mix the prepared ingredients, add croutons, capers, grated cheese and spices. Fill the vegetable halves with the resulting mixture and bake for 20-30 minutes at 200 degrees C, having previously sprayed the baking sheet with oil.

Peppers stuffed with pasta . This option is very suitable if you have welded products left at home. With some light manipulations you will get a non-standard dish that will please the whole family and is quick enough to suit the busiest mother.

For 3 large peppers you will need:

• pre-cooked pasta 200 grams;
• 1 medium onion;
• 1-2 cloves of garlic;
• 3 tbsp. l. sour cream;
• minced meat 200 gr.;
• Russian cheese;
• 1 egg (for binding the minced meat);
• seasonings

Fry the minced meat with finely chopped onion and garlic, add pasta, grated cheese, seasonings and egg. Place the well-kneaded mixture into the prepared peppers and bake for 15-20 minutes at a temperature of 180-200 degrees C.

Sweet pepper halves stuffed with cheese and egg . Great for breakfast or dinner. Cooking speed is no more than 15-20 minutes. If you want to use it in the morning, you can prepare it in the evening.

Ingredients:

• 1 regular shaped pepper;
• hard cheese;
• 2 large chicken eggs;
• salt, seasonings;
• tomato;
• greens (optional).

Turn on the oven. While it is warming up, the pepper is cut lengthwise, the seeds are removed and washed. Fill each part with chopped tomatoes (it’s better to remove excess juice), add salt and grate cheese on top. At the end, beat in an egg and add seasonings again. Bake for 10–20 minutes (depending on size).

Classic recipe with minced meat and rice . Let's look at this recipe in detail. It seems that every housewife knows how to cook this, on the one hand, complex, and on the other hand, simple dish. Properly prepared, any man and even his mother-in-law will like them.

Ingredients:

• Bell pepper - 10 pieces;
• 1-2 onions;
• Carrots – 1 pc.;
• 1-2 large cloves of garlic;
• Minced meat – 300 grams;
• Rice (pre-cooked) – 150 grams;
• Salt, ground black pepper to taste, allspice – 5 peas;
• Olive (sesame, sunflower of your choice) oil – 5 tbsp. l.;
• Tomato puree or paste;
• bay leaf – 3 pcs.;
• Starch – 1 tbsp. l. (or 2 tbsp flour).

Pour olive (sunflower) oil into a heated frying pan and fry the diced onion and grated carrots. We set aside 1/3 of the part for the sauce, and put the rest into a bowl with minced meat and rice. Season with spices, garlic and mix well. We fill the voids of the peeled pepper with minced meat with vegetables and cereals. There are 2 cooking options: baking the halves, as in previous recipes, or whole in sauce. If the second option is chosen, then 5 tbsp is added to the pan with 1/3 of the vegetable mixture. l. tomato paste, starch, bay leaf, salt, 0.5 tsp. sugar, allspice, pour in 0.5 liters of boiled water and stir thoroughly.

Pour the sauce into a duck dish or baking dish, lay out the peppers, cover with foil and put in the oven to cook for 30-40 minutes at a temperature of 180-200 degrees C.

Video recipe

Which rice should you choose?

To prepare this dish, the best option is short-grain rice. It has a high starch content, which helps to “bind” the consistency of the minced meat and keep its finished shape.

There are 3 options for preparing cereals:

1. Do not cook at all and add raw.
2. Bring until half cooked (do not cook or add to boiling water and set aside for 15-20 minutes to swell).
3. Bring to full readiness.

Does the type of pepper matter?

For baking in sauce, it is better to take the usual bell pepper, Moldavian “gogoshar” or “merishor” because the sweet and tasty “paprika” variety absorbs salt and releases excess sweetness and liquid.

Which minced meat is better?

• Chicken and chicken-beef. Suitable for dietary and baby food.
• Pork and beef. The main choice of most culinary lovers. Nutritious, juicy and moderately fatty. Versatile in any recipe.
• Beef. – The best option for sausages, but it will not give the desired juiciness, even if you add pork lard.

Sauce

• Tomato is a classic in this recipe. You can soften the tomato taste with sour cream, but it is better to serve it separately.
• Bechamel (based on flour and milk) goes well with baked sweet peppers. Thanks to their taste and consistency, they soften and enhance the dish.
• Other varieties are not very suitable for these recipes.
• It is recommended to use it in the same sauce that the vegetables were stewed in. During the cooking process, aromas and tastes mix and do not play separately.

Summer is probably the best time to prepare delicious dishes from fresh vegetables. If you are an amateur gardener, or even a professional, then vegetables ripen in greenhouses and beds, and if you are a city dweller, then vegetables in stores become cheaper and delight you with a huge variety. When your soul asks for more vegetables, you want to make hot dishes from them. At such a moment, peppers stuffed with meat and vegetables according to the classic recipe will become a real culinary holiday for the whole family.

Go to the garden or to the market, come back with colorful ripe peppers and let's prepare our delicious lunch together. In my family, almost everyone loves peppers stuffed with meat and prefers the stewed version, when the stuffed vegetables are cooked for a long time in a fragrant tomato-sour cream broth.

But I decided to introduce you to several ways to prepare this dish. After all, everyone will eventually have their own favorite recipe.

How to cook peppers stuffed with meat and rice

This is a very simple recipe and you don’t need to free up several hours of your time. Spend very little time preparing the vegetables and minced meat, and then watch them simmer until done.

To prepare the peppers you will need:

• mixed minced meat (pork and beef) - 500-600 grams,
• sweet bell peppers - 6-8 pieces (depending on the size, small ones may need more),
• rice - 0.5 cups,
• white onions - 2 pieces,
• carrots - 2 pieces,
• tomato paste - 2 tablespoons (or fresh tomatoes - 3-4 pieces),
• salt and pepper to taste.

Preparation:

1. Start by preparing the ground meat to stuff the peppers. The best choice for this dish is the so-called homemade minced meat, which consists of half or half pork and beef. You can take store-bought ready-made minced meat or grind it yourself.

The minced meat that you prepare with your own hands will definitely be tastier, because you will know for sure that only meat was put there.

2. Wash the bell pepper and remove the seeds from the middle. This is very convenient to do by cutting off the top and removing the core with a spoon. Rinse the inside with water so that no seeds remain.

3. Rinse the rice thoroughly and boil it until half cooked. The rice will cook together with the minced meat inside the pepper until it is completely soft. Rice can be boiled even in cold water, and removed when an individual grain is only slightly hard in the middle.

Rice will help the minced meat to hold together well and not fall out of the pepper.

4. Finely chop the onion. Grate the carrots on a coarse grater. Then lightly fry them in a frying pan in vegetable oil until they become soft and just a little golden.

5. Mix together the minced meat, rice and half the fried onions and carrots. To do this, take a separate bowl. As you stir, add salt and pepper to taste. Leave the other half of the onions and carrots in the pan.

6. If you are not using tomato paste, but fresh tomatoes, then they must also be prepared. Remove the skin from them. This will be very easy to do if you scald them with boiling water. Then grate the pulp or grind it in a blender. Make your own tomato puree.

7. Stew the second half of the onions and carrots that we have left along with tomato puree or tomato paste. If you have tomato paste, mix it with vegetables and literally after a minute of frying, add a little water to create a kind of sauce. When stewing, add a little salt, as the tomatoes will give a sweet taste.

8. Take the prepared peppers and stuff them. The minced meat can be applied with a spoon and then compacted firmly so that it completely fills each pepper.

If there is minced meat left, it’s not a big deal. This happens to me sometimes and I make several small meatballs, which I then simmer together with peppers. It turns out very tasty.

9. Place the peppers stuffed with meat and rice in a large saucepan. Ideally, if you can fit everything into one bowl and so that the open part of the pepper is directed upward. But it’s not scary if you can cook them only on their side. In my experience, the minced meat has never fallen out of the peppers.

When you have placed the peppers, cover it on top with onions and carrots stewed in tomatoes, which were waiting in the wings in the frying pan. Pour water on top and simmer covered for about 40 minutes until the pepper is ready.

If the pepper is very large, then you can cook for up to 60 minutes, but no more.

Ready peppers are served hot and with sour cream. Bon appetit!

Stuffed peppers with meat and rice in sour cream sauce

I will share with you a recipe for stuffed peppers in sour cream sauce, which has won the greatest love in my family. Perhaps the whole point is how sour cream and tomato, mixed in the sauce, incredibly deliciously sets off and complements the sweet bell pepper, and the result is simply an amazing dish. Be sure to try cooking both options and decide which tastes better to you.

The whole secret of this recipe is that you need to simmer the stuffed peppers in the sauce, not in plain water. To do this, mix sour cream and tomato paste in a ratio of approximately 3 to 1, and then dilute with water to the required amount. Let me remind you that there should be just enough of this sauce to cover the peppers in the pan by at least two-thirds. In this case, the peppers will be stewed perfectly.

Instead of tomato paste, you can use fresh tomatoes chopped in a blender or even classic ketchup without additives. I made it with Heintz ketchup and it turned out delicious.

Now let’s watch a video recipe for preparing stuffed peppers in sour cream sauce.

Peppers stuffed with meat and rice in the oven

There is another option for preparing stuffed peppers, which is also quite wonderful and differs slightly in taste in that the peppers are not boiled and stewed, but baked. At the same time, they are quite dry and without excess liquid in the form of gravy. They can even be baked under a cheese crust, which will only make the dish tastier.

To prepare you will need:

• minced meat (can be mixed) - 500-600 grams,
• sweet pepper - 6-8 pieces,
• rice - 100 grams,
• onion - 1 piece,
• cheese - 150 grams,
• salt and pepper to taste.

Preparation:

1. First of all, prepare the minced meat. Rinse thoroughly and cook the rice until half cooked.

2. Cut the onion into small cubes. Then mix together the minced meat, rice and onion. Season the filling mixture with salt and pepper.

3. Wash and remove the seeds from the inside of the pepper. Cut it lengthwise into two halves to make some kind of boats. This will make them convenient to bake, because you can put them in a wide baking dish or on a baking sheet. The stuffed peppers will not collapse.

4. Fill each pepper half with minced meat. Press it down well and smooth it out. The minced meat will not be too crumbly; with this method of cooking, it will be perfectly held together by rice.

5. Place the peppers in the oven and bake them for about 20 minutes at a temperature of 180-200 degrees. At this time, grate the cheese. To sprinkle peppers stuffed with meat and rice, any hard cheese of your choice is suitable, the main thing is that it melts well and forms an appetizing golden brown crust.

6. After twenty minutes, remove the pepper from the oven and sprinkle it with grated cheese. Let the cheese bake and the dish is ready.

Sometimes, having tried a new recipe, I am completely delighted and at that moment I involuntarily think: what a pity I didn’t know about it before. This is exactly what happened when I started cooking stuffed peppers in the oven. Stuffed peppers with minced meat are prepared completely differently than before. In its usual form, this dish is prepared in a sauce similar to cabbage rolls and, in principle, is not much different from them.

In the new version, peppers with a juicy meat filling are not stewed whole in broth, but baked in halves in the oven. This results in more servings, which also look beautiful and original. Another plus is that here the stuffed peppers with cheese are baked, becoming soft, but not boiling, as happens when stewing.

Stuffed peppers baked in halves in the oven

I won’t languish any longer, but will go straight to the recipe, and at the same time I’ll share the secret of the juicy meat filling.

how to cook peppers with minced meat and cheese

Ingredients:

• 2 large bell peppers,
• 200 g minced meat,
• 1 head of onion,
• 1 large tomato,
• sour cream,
• hard cheese,
• salt,
• greenery.

Cooking process:

Let's prepare the peppers: wash them thoroughly, cut them into halves and remove the seeds.

For the filling, peel the onion and cut into small cubes. We also chop the tomato as finely as possible. It is the addition of this vegetable that will make the meat filling unusually juicy. Place chopped onions in a bowl with well-salted minced meat.

Next we send the chopped tomato. Now you need to thoroughly mix all the ingredients and the filling will be ready.

Stuff each pepper half quite tightly with the meat filling.

Then grease all the prepared peppers with sour cream. Mayonnaise lovers can add it.

And, of course, we sprinkle our peppers thickly with hard cheese grated on a fine grater. Everything is ready, and it’s time to put the dish in the oven, preheated to 180 degrees, for about 30-40 minutes. It is convenient to bake peppers in a glass form or simply on a baking sheet.

Decorate the baked stuffed peppers in halves with herbs and serve. To make it even more satisfying, prepare mashed potatoes or boil rice for them. But even without a side dish, this dish is very filling and tasty. Bon appetit!

The end of summer, autumn is ahead, the very season of ripening of bell peppers, pleasing our eyes with their bright colors. The most popular dish that can be prepared from this healthy vegetable is, of course, stuffed peppers.

You can cook stuffed peppers in a frying pan, in a saucepan, in a slow cooker or in the oven. Each housewife decides what filling to fill the unique “cups” based on the tastes of her family.

To ensure that the peppers are ready at the same time, it is better to choose pods of the same density and the same size. To make the dish on the table look bright and appetizing, choose multi-colored peppers.

To prepare peppers stuffed with meat and rice, prepare the necessary ingredients in the oven.

Rinse the rice with clean water and cook until half cooked. Then put it in a colander and rinse with cold water. I take steamed rice, you can take the rice you like.

While the rice is cooking, wash the peppers, cut off the tops with the stalk (these are the future caps for the peppers), and remove the seeds.

Cut the onion into small cubes, grate the carrots on a coarse grater. Fry vegetables in vegetable oil for about 5-7 minutes.

In a bowl, combine: rice, boiled until half cooked, minced meat, finely chopped dill and half of the fried vegetables. For juiciness, I added the pulp of grated tomatoes. Mix all the ingredients. The filling for the peppers is ready. We set it aside for a while.

Prepare the sauce. Add tomato paste and water to the remaining fried vegetables and mix. Bring to a boil, add salt and pepper to taste, reduce heat and simmer for 4-5 minutes.

Add sour cream and basil (or your favorite seasoning), stir and heat the sauce for 1 minute, without bringing to a boil.

Stuff the peppers with the prepared filling and place in a mold. Choose a form with high sides in which the peppers will stand or lie tightly. You can cover the top of the peppers with cut “caps”, or put the caps, like mine, on the side.

Pour the sauce into the mold; it should cover about 2/3 of the height of the peppers. If there is not enough sauce for your mold, you can add boiled water, which will need to be salted. But keep in mind that when baked, the peppers will release a lot of juice.

Place the mold in a preheated oven. Cook peppers stuffed with meat and rice in the oven at 180-190 degrees for 50-60 minutes, until cooked. During the first 20-30 minutes of cooking, you can cover the pan with foil and then remove it to allow the peppers to brown.

A tasty and satisfying dish is ready. Bon appetit!