Peppers stuffed with meat and rice - this is an idea! Recipes stuffing and pouring for pepper stuffed with meat and rice

Peppers stuffed with meat and rice - this is an idea! Recipes stuffing and pouring for pepper stuffed with meat and rice

Stuffed pepper is a dish that harmoniously combines vegetables, cereal and meat.

It has a pleasant, fresh taste, but it is nourishing and nutritious.

Despite the multicomponent composition, it is prepared very simply.

Pleased household peppers?

Peppers stuffed with meat and rice - general cooking principles

For stuffing, peppers of even shape are selected, without damage, small size. Fruits are washed, the stem is cut and the inner contents are removed. Pepper is rinsed with water inside from the residual seeds.

For the filling, the meat is finely minced or minced in a meat grinder. Rice is boiled until cooked or half cooked. Onion, garlic, carrots, spices and other ingredients specified in the recipe are added to the mince.

The peppers are stuffed tightly, stuffed in a saucepan, poured over the sauce and cooked until ready. Sometimes they are cooked in the oven. Filling can be made from different ingredients, but most often they use sauces based on tomato or dairy products.

Recipe 1: Peppers Stuffed with Meat and Rice in Tomato Sauce

This recipe is considered a classic, and many housewives cook peppers stuffed with meat and rice, just like that.


• 10-12 peppers;

• 500 grams of minced meat;

• 5 tablespoons of dried rice;

• 2 cloves of garlic;

• 2 bulbs;

• 4 tomatoes;

• various spices;

• 1 carrot;

• some oil.


1. One onion and garlic cloves need to be crushed, mixed with minced meat.

2. Boil the rice in water, drain the liquid and also send to the stuffing. We salt, we fill with spices.

3. Cut the second onion into cubes and fry with grated carrot.

4. Remove the skin from the tomatoes, cut them into cubes and send them to the vegetables, fry for a minute, no longer need.

5. At the bottom of the pan lay out fried vegetables.

6. Free peppers from the cores and stuff with minced meat. Put in a saucepan with vegetables cut up. 7. Fill with boiling water so that the liquid reaches the top with pepper.

8. Salt, pepper, add any seasoning and set to boil for 40 minutes. Sprinkle with herbs when serving.

Recipe 2: Peppers stuffed with meat and rice in sour cream sauce

For this dish it is advisable to use good, fat sour cream. You can take the village. Meat use any, preferably with fat.


• 400 grams of meat;

• 120 grams of rice;

• 2 bulbs;

• 1 carrot;

• some oil;

• 350 grams of sour cream;

• salt;

• 12 peppers.


1. We twist the meat in the stuffing.

2. Boil almost until cooked rice, cool and ship to the meat.

3. Fry chopped onion heads in a skillet, add grated carrots. Strongly not brown.

4. Combine roast with minced meat, season with spices, mix.

5. We start freed from the entrails and washed peppers.

6. Fold in a saucepan or saucepan.

7. Sour cream diluted with 700 grams of water, salt, pepper and pour the peppers.

8. Cover and simmer on low heat until cooked. If the pods are small, then 35 minutes is enough. For large peppers, it may take 50-60 minutes.

Recipe 3: Peppers stuffed with meat and rice in garlic and cream sauce

A variant of delicious stuffed peppers with rice and meat, which is poured with a delicate cream-based sauce. The fat content of the product does not matter.


• 10 peppers;

• 250 grams of cream;

• 350 grams of meat;

• 150 grams of rice;

• 2 onions;

• spices;

• 5 cloves of garlic;

• 1 spoonful of flour.


1. We twist the meat with onions and one clove of garlic. Add boiled rice, salt, stir. You can add dried garlic, it goes well with creamy pouring.

2. Fill the emptied peppers and place them tightly in the saucepan. We select the appropriate size.

3. On a dry skillet, fry the flour until golden brown and immediately add the cream, stir vigorously. Then pour 500 grams of water, salt the sauce, bring to a boil and pour into the peppers. 4. Cover and simmer for 25 minutes.

5. Add the remaining cloves of garlic, pre-grind. Cover and simmer until ready.

Recipe 4: Peppers Stuffed with Meat and Rice with Mushrooms

The recipe is not only delicious, but also very fragrant pepper stuffed with meat, rice. Filling is prepared on the basis of sour cream with a small amount of mushrooms that make the dish special. We use conventional champignons.


• small pepper;

• a pound of meat;

• spices;

• some oil;

• 70 grams of rice;

• 150 grams of champignons;

• onion head;

• Dill greens;

• leaf of laurel, peppercorns;

• one carrot;

• 150 grams of sour cream.


1. We twist the washed meat with the onion.

2. Boil rice, preferably long. Add to the filling.

3. Mix the stuffing and fill the pre-emptied, thoroughly washed peppers.

4. Shred mushrooms with plates, fry in a griddle for a minute.

5. Rub the carrot, send to the mushrooms and fry for another three minutes, lightly browning.

6. Put sour cream in the pan, add 400 ml of water, heat the sauce and add salt. You can add pieces of pepper, cut when removing the entrails.

7. Fill the prepared peppers with sauce and simmer for 40 minutes. In the end we sprinkle with greens, we throw laurel, peppercorns. Then turn off the stove and give the fragrant dish to infuse.

Recipe 5: Peppers Stuffed with Meat and Rice in a Spicy Pour

Another variant of pepper with tomato sauce, which has a bright and rich taste. Mince prepared standard, the proportions of rice and meat at its discretion. The fill quantity is calculated for 10-12 medium sized peppercorns.


• 400 grams of tomatoes;

• 2 red sweet peppers;

• 1 sharp pod;

• 4 cloves of garlic;

• 2 bulbs;

• 1 spoonful of flour;

• 4 spoons of butter;

• salt.


1. Boil water. On tomatoes, make a cross-shaped incision and drop the fruit in boiling water for not 20 seconds. We take out and pour cold water from the tap. Lightly remove the skin and grind. You can combine or simply cut. 2. Fry the onion in a pan until transparent. As soon as the moisture is melted, and the pieces begin to roast, add flour. Stir vigorously to avoid lumps.

3. Add the chopped tomatoes, bring the fill to a boil.

4. Put the finely chopped pods of sweet and hot peppers, boil together.

5. Add chopped garlic, pour in a glass of boiling water, salt and sauce ready!

6. Fill the stuffed peppers and simmer for about 40 minutes.

Recipe 6: Pepper Stuffed with Meat and Festive Rice

A wonderful way to cook pepper stuffed with meat and rice in the oven. You will also need cheese, it is better to use hard. The quantity of products we take “by eye”, since the size of the peppercorns is different for everyone. But it is better to take round and fleshy pods, which, when cut, form “boats”.


• pepper;

• cheese;

• chopped meat;

• boiled rice;

• tomatoes;

• bow;

• greenery;

• any spices.


1. Fry the onion in a skillet, add the minced meat and cook for 5 minutes, no need for longer.

2. Mix boiled rice with minced meat, fill the filling with spices, chopped greens.

3. We wash the peppers, cut them in half lengthwise, remove the seeds and other entrails, but the stalk can be left.

4. Cut the tomato into circles, just rub the cheese.

5. Fill the halves of the peppers with the prepared stuffing, put the tomato circles on top, fill them with cheese.

6. Shift on a greased baking sheet, bake in the oven for about 20 minutes.

Recipe 7: Pepper Stuffed with Meat and Rice in a Sleeve

Another way to cook stuffed pepper in the oven, for which you need a sleeve for baking. As well as a small form in which you can put the peppers tightly. Convenient, easy and minimal stained utensils.


• 0.6 kg of meat;

• 0.1 kg of rice;

• 10 peppers;

• 1-2 onions;

• salt;

• a little nutmeg;

• 150 grams of thick cream;

• 2 cloves of garlic.


1. We twist onions with meat, we send in a bowl. 2. Boil rice, drain the water and ship to the stuffing.

3. Fill the filling with spices, salt, put a pinch of nutmeg. Stir.

4. Fill the empty peppers with cooked mass.

5. Cut off a piece of the sleeve of the size we need. Put it in the form and put the peppers.

6. Mix sour cream with chopped garlic. You can add a little dried herbs.

7. Lubricate all the peppers with sauce and send them to the oven for 35-40 minutes. We bake at 190 degrees. If you wish, at the end you can cut the film and sprinkle the dish with grated cheese.

Peppers Stuffed with Meat and Rice - Tips and Tricks

• Want to make the dish healthier? It is not necessary to use white rice, take unpeeled, brown. It is much more useful and at the same time does not harm the figure.

• Pepper trimmings, remaining during its preparation in stuffing, do not need to be thrown away. They can be cut and added to the sauce. But if the filling is prepared without additional vegetables (cream, for example), then you can grind and add to the stuffing itself.

• Sour cream and cream sauces will be more beautiful if you add a spoonful of tomato paste or ketchup. You can pour a little turmeric, dried paprika.

• The rice itself is dry, so you need to use fatty meat for stuffing, otherwise the dish will not taste good. If the meat is lean, you can add butter, fat sour cream to the filling.

• Green pepper has a slight bitterness, which is especially noticeable in the finished dish. Therefore, it is better to use ripe vegetables for stuffing.

• Did she have enough pepper? You can stuff the tomatoes by selecting the insides from them. Or wrap stuffing in cabbage, grape leaves. And you can just roll the meatballs and freeze.

Comments (0)