Stuffed peppers – a simple recipe for hostesses – UNIAN

How long to cook paprika and how to cook a delicious dinner – find out in the material UNIAN.

Stuffed peppers are a simple and delicious dish that even a novice hostess can make. The cooking technology is simple, but requires care, otherwise the appetizing stuffed peppers will fall apart. UNIAN will tell you how to cook stuffed peppers and how to stuff them.

Earlier we talked about how to make spicy tomatoes for the winter.

Stuffed peppers with rice and meat

  • Bulgarian pepper – 17-19 pcs.
  • Rice – 1 cup
  • Minced pork and beef – 1 kg
  • Carrots – 1-2 pcs.
  • Onion – 2 pcs.
  • Salt – 2 tsp
  • Spices – 2 tsp
  • Tomato paste – 1 tbsp. l
  • Sour cream – 2 tbsp. l
  • Vegetable oil – for frying
  • Water – 2 glasses

Wash the peppers, remove the seeds, rinse and peel the onions and carrots. Grate the carrots, and cut the onion into cubes. Cook the rice until cooked and add to the raw mixed meat. Fry onions and carrots until golden brown in a pan, combine with minced meat and rice. Salt, add spices, mix thoroughly. Fill the peppers with stuffing, put them in a bowl.

In a glass, mix tomato paste and sour cream, pour in water, add salt and herbs. Pour the prepared dressing over the peppers and pour in another glass of water. Put the pan on the fire, bring to a boil and cook for 30 minutes. Remove from heat and leave for another 10 minutes.

Stuffed pepper in the oven with meat and mushrooms

  • Sweet pepper – 2 pcs
  • Minced meat – 200 g
  • Mushrooms – 60 g
  • Hard cheese – 50 g
  • Sour cream – 50 g
  • Salt – to taste
  • Ground black pepper – to taste
  • Greens dry or fresh – to taste

Wash the peppers, remove the seeds and cut the vegetable in half. Grate the cheese, fry the mushrooms until golden brown. Add mushrooms, black pepper, salt and sour cream to the minced meat, mix. Fill the peppers with stuffing and send to the oven. Bake for 30-40 minutes at 210 ° C. 10-15 minutes before cooking, remove the pepper, sprinkle with grated cheese.

Peppers stuffed with potatoes and chicken

  • Bulgarian red pepper – 5 pcs.
  • Potatoes – 3 pcs.
  • Minced chicken – 200 g
  • onion – 0.5 pcs
  • Milk – 100 ml
  • Butter – 40 g
  • Tomato paste – 1 tbsp. l
  • Vegetable oil – 3-4 tbsp. l
  • Salt – 1 tsp
  • Ground black pepper – a pinch

Peel potatoes, rinse, cut into large cubes and cook until soft. Wash the peppers, remove the seeds, cut off the stem. Cut the onion into cubes and fry in a pan until golden brown. Fry the minced meat in the same place for 15-20 minutes. Salt the minced meat with onions, pepper and remove from heat.

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Drain the water from the potatoes, mash them, and then add the minced meat with onions. Put the filling in the peppers, cut it tight, and then put the vegetables with potatoes in a pot. Dissolve the tomato paste in water, pour over the peppers and simmer for 15 minutes. Turn off the heat, cover the pot with a lid and leave for another 10 minutes.

Stuffed peppers – a recipe in the oven with cheese and egg

  • Sweet pepper (Bulgarian) – 3 pcs.
  • cheese – 150 g
  • Egg – 1 pc.
  • fresh parsley – 3-4 sprigs
  • fresh dill – 3-4 sprigs
  • Ground red hot pepper – a pinch
  • ground paprika – 1/3 tsp
  • Salt – to taste
  • Butter (for frying) – 30 g

Wash the peppers, cut off the stem and remove the seeds. Break the cheese into pieces, put in a bowl, add the egg, paprika, red pepper and chopped greens. Fill the peppers with stuffing, put the butter in a frying pan, fry the peppers for 1-2 minutes on each side.

Put the peppers in a baking dish and put in a preheated oven for 25 minutes. The temperature should be 180°C. Serve peppers with sprigs of greens.

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