Stuffed peppers with minced meat is a popular dish for the summer season. The combination of fresh, fleshy pepper with minced meat and rice allows you to get a healthy, and at the same time nourishing independent dish.
Stuffed pepper with minced meat (step-by-step recipe) - the basic principles of cooking
Cooking stuffed peppers with minced meat is quite a laborious process. It includes the preparation of vegetables, cooking stuffing from minced meat and rice cereals, stuffing peppers and, in fact, cooking dishes.
First of all, you need to decide on minced meat. It can be meat or vegetable. Minced meat is better to use mixed pork and beef. But if you prefer poultry meat, you can apply chicken. Ready stuffing can be purchased at the store, but it is better to cook it at home. So you will be sure of its quality. To do this, take a fillet of pork, beef or poultry. Washed it under the tap, cut the film, excess fat and skin. The meat is cut into small pieces and crushed with a blender or meat grinder. If you use different types of meat for cooking meat, take them in equal proportions.
Rice cereal for the filling is washed, constantly replacing water, until it ceases to be muddy. Rice can be used any: steamed, long grain or round. Then the cereal is boiled until half cooked, or it is added to raw stuffing. It all depends on the pepper, which is used for stuffing. Stuffing from boiled or boiled until half cooked cereal, prepared for thin-walled pepper, or if stuffed with frozen or pickled vegetables. Thick walls of peppers can be stuffed with raw rice filling. Boiled rice is cooled, washed under a tap, laid out on a sieve, and leave until all the moisture is drained.
In addition to the meat and rice, you will need onions and carrots. Peeled onions are washed and finely chopped. Carrots are peeled and ground on a grater with medium or large holes. A deep frying pan is put on a medium heat, the vegetable oil is poured and it is heated well. Put the onion into the pan and fry it, stirring it regularly, until golden. Then add grated carrots to onions and continue to fry, stirring for another eight minutes, until the vegetable is soft. Add oil if necessary.
Spread minced meat in deep dishes, add rice and about a third of vegetable roasts. All pepper, salt and mix well. You can drive a pair of raw eggs that hold the filling together, and it will not fall out in the process of quenching.
Peppers for stuffing choose medium size, without damage and wormholes. Vegetable washed and cut off the top of the stem. Clean out the seeds from the inside. Prepared peppers are filled tightly stuffed with rice, vegetables and minced meat.
The remaining roast is combined with tomato paste and sour cream. Stir and spread into the pan. On top of the vegetables lay stuffed peppers cut up. Try to choose a pan so that the peppers fit into it tightly, and there is no space left between them. All pour hot water or broth so that the liquid is almost completely covered peppers. Pot put on the stove. As soon as the contents begin to boil, cover with a lid, twist the fire and extinguish another forty minutes.
For variety in minced meat, you can add canned corn, cheese, sliced olives, etc.
Ready peppers spread on a plate and poured sour-tomato sauce with vegetables.
Stuffed minced peppers with step-by-step recipes below will help you cook this dish on the stove or in the oven.
Recipe 1. Stuffed pepper with minced meat: a step-by-step recipe
Ingredients
ten pods of Bulgarian pepper;
30 ml of vegetable oil;
Half a kilo of pork and beef mince;
salt;
200 grams of rice cereal;
black pepper;
150 grams of tomato paste;
150 ml of sour cream;
two bulbs;
two carrots.
Method of preparation
1. Rice can use steamed, round or long grain. Wash the croup well. To do this, pour the rice into a sieve and keep it under running water until it becomes transparent. Constantly stir the cereal with a spoon. Or put the rice in a bowl, fill it with water, mix and drain the cloudy water. Perform the operation until the water is no longer turbid. Put the washed rice in a saucepan, cover with clean water and put on a small fire and cook until half cooked. Then fold the grits on a sieve and rinse, stirring, under running water. Leave the rice to glass all the liquid. 2. Peel the bulbs, rinse and cut into small pieces or thin quarters into rings.
3. Remove the carrots from the peel with a sharp knife or special equipment for cleaning vegetables. Rinse the peeled carrots under the tap and chop with a large hole grater or a combine.
4. Heat the oil in a deep frying pan. Put the chopped onion in it and fry over medium heat, stirring regularly, until it is browned. Then add carrot chips and continue to fry, continuing to mix. Cook the vegetable roast for another eight minutes.
5. You can use ready stuffing. But if you want a truly high-quality product, cook it yourself. To do this, take in equal proportions cutting pork and beef. Rinse the meat under the tap, cut off the films and streaks. Cut the meat in small pieces and twist through a meat grinder or chop in a blender to the state of minced meat. Put it in a deep bowl, season with salt and pepper.
6. To the minced meat, add rice and half boiled vegetables, boiled until half cooked. Knead the filling thoroughly with your hands.
7. Pepper pods wash and wipe with a napkin. Carefully cut the top together with the stem. Carefully clean the seeds from the inside. Before stuffing pepper can be boiled. So it will become smoother and softer. To do this, put the pot of water on medium heat. As soon as it boils, dip the peppers in it and hold for a couple of minutes. Then remove them with a slotted spoon and cool.
8. Fill the prepared pepper with stuffing of minced meat and rice, tightly tamping it.
9. Combine sour cream with tomato paste and mix. Sour cream is better to take 10%. If you do not have tomato paste, you can replace it with a spicy ketchup. The sauce should be quite liquid. Therefore, if you use a thick cream, you can dilute it with boiled water.
10. At the bottom of the pan, in which the peppers will be cooked, lay out the remaining vegetable roast and distribute it evenly on the bottom. Put the peppers on top of each other tightly, cut up. Pour the sour cream-tomato sauce over the contents of the pan, cover and place on the stove. Turn the heat to medium level and cook for half an hour. Put the finished stuffed peppers on a plate, tuck in finely chopped greens and serve. Stuffed pepper with minced step-by-step recipe of cooking on the stove allows you to cook a juicy and flavorful dish.
Recipe 2. Stuffed peppers with minced meat: a step-by-step recipe in the oven
Ingredients
eight pods of Bulgarian pepper;
two bay leaves;
Half a kilo of ground beef;
six sweet peppers;
1/2 cup rice;
150 ml of tomato sauce;
three carrots;
150 ml of sour cream;
three onions;
kitchen salt;
60 ml of vegetable oil;
black pepper;
chicken eggs - two pieces.
Method of preparation
1. Use ready minced meat purchased in the store, or cook it yourself. Take in equal proportions beef and pork pulp. Wash the meat, peel off the films and streaks, cut into pieces and grind through a meat grinder.
2. Wash the rice grits, replacing the water several times. Put it in a saucepan, cover with boiled water and put on medium heat. Cook rice until half cooked. Then fold to a sieve and rinse under running water. Leave all liquid to flow.
3. Peel the bulbs and carrots. Wash the vegetables and chop: crumble the onion into small cubes, grate the carrots on a grater with large holes.
4. Put a deep pan with vegetable oil on the stove. Turn the fire on medium level. As soon as the oil warms up, put onions in it and fry, stirring constantly, until golden brown. Then add the grated carrot and continue cooking, continuing to mix, for eight minutes.
5. Put the minced meat in a deep dish, boiled rice to half-cooked rice and about a third of the vegetable roasting. Beat two eggs, season with pepper and salt. Stir thoroughly with your hands.
6. Combine sour cream with tomato sauce and mix.
7. For this method of cooking, take the fleshy Bulgarian pepper. Rinse the pods and wipe with a towel. Cut each pod along in half. Remove the seeds. Leave the tail. Fill the halves of pepper stuffing, well tamping it.
8. At the bottom of the deep form lay roasted vegetables. Distribute them evenly across the bottom of the form. From above spread halves of peppers cut up. Pour them with tomato and sour cream sauce on top. Pour in water to reach the middle of the form. 9. Preheat the oven to 180 degrees. Put the peppers in the form on the middle level. Cook for half an hour.
Stuffed Peppers (step by step recipe) - tips and tricks
- You can add spices and seasonings that you usually use for cooking meat dishes.
- To make the dish fragrant, and its taste becomes richer, add finely chopped parsley, basil, thyme, dill, etc. to the mince or sauce.
- If there is space left between the peppers in the pot, you can fill it with zucchini circles.
- Stuffed peppers in the oven can be grated cheese.
