Stuffed peppers - general principles and methods of cooking
Such a perfect dish, like stuffed peppers, we must also look. And beautiful, and tasty, and nourishing and easy to prepare. What would not stuffed pepper, it is always insanely tasty. Be it minced meat, mushrooms, rice, vegetables, shrimps, cheese, buckwheat, pasta. When serving, it is poured with gravy, in which it was stewed, and be sure to put a bowl with sour cream on the table. There are a lot of ways to cook peppers - it is stewed in tomato juice, broth, sour cream, and vegetable gravy. Cooked on a stove, multi-cooker or baked in the oven, grill, microwave.
Stuffed Peppers - Food Preparation
For stuffing suitable any peppers, different varieties, sizes, maturity, color, meatiness and other criteria. This vegetable is just perfect to fill it with something, it is like a box, hollow inside. Just something and you need to remove the tail and clean the fruit from the seeds. The tail can be pressed inside and then pulled back along with the seeds. Or cut off the top with a knife - under the spine or grab a couple of centimeters to make a cap with a tail, which can cover the stuffing. If rice is used in the recipe, it is pre-cooked until half cooked.
Stuffed Peppers - Best Recipes
Recipe 1: Stuffed Peppers Stewed in Sour Cream
One of the classic cooking options. Everything is as it should be, and the onion is both a carrot and a tomato with sour cream. It is difficult to predict how many pieces of peppers will be needed for a particular amount of minced meat, because peppers come in different sizes - both giants and very little ones. Therefore, if there is an extra pepper or minced meat, they can be frozen and used for other dishes. About rice you can say the same thing. Based on personal preferences, someone puts it a couple of tablespoons, and someone puts a glass. With experience, you can set your own proportions by determining the amount of food per eye or taste. Ingredients: any minced meat - 1.0 kg, Bulgarian pepper - 10-15pcs., 2 pcs. bulbs, tomatoes and carrots, 250 ml sour cream, 3 tbsp. tomato paste or sauce, salt, rice - 1/2 cup.
Method of preparation
Prepare peppers. They must first be washed, the tail removed, and the seeds cleaned out to make hollow minced meat containers.
Boil rice until half ready. Chop the onion half rings and fry along with the grated carrots. When the mass has cooled, mix half the vegetables with minced meat and rice. Stuffing for peppers is ready. It can be slightly salted. Now it remains only to fill each pepper with minced meat and place in a dish to extinguish. A cast-iron cauldron or a thick-walled pan are better suited for these purposes.
It's time to do gravy or, more correctly, pouring. In the remaining half of the fried vegetables in the pan add the tomato paste and sliced tomatoes (if not the season, you can restrict only the paste), pour a couple of tablespoons of water so that the mass is not burnt and stew a little. Add sour cream, pepper, salt. Give the sauce to boil and pour it peppers. If the liquid is not enough, you can add boiling water, as long as pouring completely covers the peppers. Bring to a boil, then, making a small fire, cook for forty-fifty minutes. Quenching peppers occurs when the lid is closed, you only need to leave a small crack in order to steam out. Ready stuffed peppers served with gravy, if desired, you can add sour cream. Mmm, yummy!
Recipe 2: Peppers Stuffed with Mushrooms and Pasta
Many have tried peppers stuffed with meat, rice, mushrooms, cheese, in extreme cases, vegetables. But few have heard of this kind of stuffing, like mushrooms with pasta. Unusually. In order not to guess how it is tasty or combined, let's better prepare. At least in order to have your own idea. And if you like the dish and get accustomed, you will surprise guests with such unusual stuffed peppers. Pasta is better to take a small size, in the form of the type of spiral. The pot is placed in a preheated oven. Ingredients: 150g of pasta, 8 medium-sized bell peppers, 300g of fresh mushrooms, 200g of any hard cheese, 2 carrots, tomatoes, onions, 2 eggs, pepper, salt, soy sauce.
Method of preparation
Chop the onion into half rings, coarsely grate the carrots, cut the tomatoes into cubes and fry all the vegetables in the oil, add soy sauce at the end. Cool it down.
Boil mushrooms and pasta. The main pasta is not to overdo it so that they do not limp. It is best to bring them to the state of al dente (half-ready).
Peppers cut off the top with a tail and clean the seeds. Beat eggs with a fork, grate cheese.
It is necessary to put together minced meat - macaroni, mushrooms, eggs, cheese, mix it, add pepper, add salt and stuff peppers with minced meat. Next, you need to put them in a saucepan or cauldron with sharp ends down, add zazharku, pour water and put in the oven to prepare (180C). Water topped up so that the peppers were half in the pot. Stew for 30 minutes with the lid closed, then remove the lid and leave in the oven for another 30 minutes. Served with gravy, sour cream, ketchup or mayonnaise.
Recipe 3: Grilled Stuffed Peppers
For this recipe, large thick-walled fleshy peppers are more suitable. Cook them on the grill, but you can bake in the oven. The dish will be appropriate and on the holiday table, especially if you take bright - red or yellow fruit. In the recipe there are breadcrumbs, it is better if you find not rye breads, but white breadcrumbs or use crumbs from white bread. The amount of products indicated on 6 servings.
Ingredients: 6pcs. Bulgarian peppers, 0.6 kg minced pork, 2 eggs, 4 tbsp. soy sauce, vegetable oil, 4 tbsp. breadcrumbs (or bread crumbs), a large bunch of green onions, cilantro.
Method of preparation
Peppers gently cut lengthwise, so that on each half left on the tail. Remove the seeds. Get 12 boats.
Finely chop the greens - onion and cilantro, mix with minced meat. Add here fork-beaten eggs, crackers and soy sauce. Mass thoroughly knead. Stuff peppers with minced meat, grease them with pepper and minced meat, and wrap in foil greased on the inside. Bake about 35 minutes, periodically turn. The coals should be too hot so that the peppers are not burnt. Boats are served hot.
Recipe 4: Peppers Stuffed with Cheese
The original cold and elegant snack. As they just do not call it - and the crow's eye and the eyes of the dragon. But the essence does not change. This is a fleshy bell pepper stuffed with garlic cheese and whole boiled egg. Which is then cut across into strips, about a centimeter thick. Usually take the fruit of green, red and yellow and make out in the form of a traffic light. But it is not so important, you can arrange the colors as you please. Hard cheese is indicated in the recipe, but, as a budget option, you can also take melted cheese. To make it easier to rub on a grater, pre-cheese kept for some time in the freezer. It is not necessary to immediately stuff 3 peppers, you can practice on one. The number of products then, respectively, also tripled.
Ingredients: 3 large Bulgarian peppers, 3 boiled hard-boiled eggs, 300 g of hard (melted) cheese, 3 small cloves of garlic, mayonnaise.
Method of preparation
Peppers cut off the tails and clean the seeds. Finely grate cheese, mix with chopped garlic and mayonnaise.
Accepted to the assembly. Spread the cheese mass evenly along the walls, leaving a place in the center, placing the cleaned egg there. The free space between the egg and the walls of the pepper tightly fill the cheese mass. Send stuffed products to the refrigerator for a few hours so that the cheese grabs and is more convenient to cut. Then cut the peppers across with a sharp knife and spread them nicely on a plate or platter.
Recipe 5: Peppers Stuffed with Shrimp
Well, there are times when you want something like that, tasty and unusual. Why not treat yourself to a new dish and cook peppers stuffed with avocado shrimp. The recipe is not for every day, it contains products that are not quite usual for the Russian table. But they, if desired, can be replaced if the original is not found. Instead of mozzarella, you can take ordinary Adyghe cheese, suluguni or cheese. Capers replaced with olives, olives or pickled cucumber (not salted, but pickled). Try cooking pesto sauce by yourself. Given that in the recipe you need only 2 spoons of sauce, then you will need a little food. So, mix in a blender (grated, pestle, etc.) a piece of cheese (in the original Parmesan, but we know that our suluguni or Adygei will do), half a spoonful of vegetable oil, two or three walnuts (peanuts, cedar) peeled, salt, half a clove of garlic, green basil - again, for us, exotic. Therefore, we replace it with spinach, parsley, or do without greens. Homemade pesto sauce is ready. Avocados and shrimps still need to take the real ones. If you do not find an avocado, do it without it, just increase the amount of cheese and shrimp. Ingredients: 4 large bell peppers, 200g mozzarella, 300g boiled shrimps, 1 avocado, 2 tablespoons capers and pesto sauce, greens for decoration.
Method of preparation
Peppers cut in two halves lengthwise, remove the seeds and bake in the oven - 20 minutes at 180 ° C.
Cut diced avocado, cheese, chopped shrimp. Mix everything with capers and fill the halves of baked peppers. A spoonful of vegetable oil mixed with pesto, sprinkle with pepper, pepper and bake for ten minutes, until the cheese melts. Submit, decorated with greens.
Stuffed Peppers - useful tips from experienced chefs
If you want to stuff the peppers from your garden all year round, you need to make blanks in the fall. Peel the seeds from the peppers and freeze in the freezer or preserve in jars.
