Stuffed pepper is a complete dish, and it is prepared by many housewives. There are many recipes for its preparation, but most often the stuffed peppers are stewed in a saucepan. Cooked in this way, they are tender, juicy, fragrant, and the sauce in which they were stewed, is used as a sauce.
Cooking Features
Stuffed peppers stewed in a pan - one of the most economical and simple to prepare dishes. This makes it possible to include it in the daily diet, although the stuffed peppers are so tasty that it would not be a shame to offer them to guests either. The main thing is to know a few little secrets.
- It is better to stew the peppers in a saucepan with a thick bottom, then they will cook faster and be tender.
- For cooking stuffed peppers, it is better to choose bright, but not too large fruits. It is important that the vegetables were about the same size. Of course, the presence of cracks and other damage makes them unsuitable for stewing with minced meat.
- Often rice is included in the stuffing of stuffed peppers. So that he has time to boil soft and become soft, but at the same time, the filling has not turned into porridge, rice cereal must be boiled until half cooked before being mixed with minced meat.
- While cooking stuffed peppers in a saucepan, you need to make sure that there is enough sauce at the bottom, otherwise the peppers will not bake and may even burn.
If we take into account the listed subtleties, stuffed peppers will turn out tasty, and stewing them in a saucepan will not give the hostess any particular trouble.
Peppers stuffed with meat and rice in tomato sauce
Composition:
- sweet pepper - 1, 5 kg;
- beef - 0, 4 kg;
- pork - 0, 3 kg;
- rice - 150 g;
- tomatoes - 0.5 kg;
- onions - 100 g;
- sour cream - 100 ml;
- fresh greens - 50 g;
- salt, spices - to taste.
Method of preparation:
- Wash meat, cut into pieces. Turning the pieces of pork and beef through the meat grinder in turn, make the stuffing.
- Chop the onion by passing it through a meat grinder, add the mince. Salt it and season to taste.
- Wash rice, fill with water, add salt. Cook until half cooked.
- Put rice in minced meat, mix.
- Wash peppers, remove “tails” from them, remove seeds and partitions.
- Stuff the peppers with a mixture of minced meat and rice.
- Place the peppers in a saucepan tightly to each other, top with sour cream. Pour water into the pan, it should reach almost to the top of the peppers, remaining literally 1 cm below.
- Put the pot on the fire, cover with a lid after the liquid boils. Simmer for 20 minutes.
- Prepare tomato sauce during this time. To do this, scald the tomatoes with boiling water, peel, chop the pulp with a blender or rub through a sieve. Salt, add spices and sour cream (if left). Chop the herbs and mix with the sauce too.
- Pour the sauce into the pan with the peppers and continue to simmer them for another half hour.
This recipe for making stuffed peppers in a saucepan can be considered classic.
Peppers with minced meat in tomato juice
Composition:
- sweet pepper - 1 kg;
- minced meat (you can chicken) - 0.5 kg;
- rice - 100 g;
- bulb onion - 100 g;
- carrots - 100 g;
- vegetable oil - 30 ml;
- salt, spices - to taste;
- tomato juice - 1 l.
Method of preparation:
- Boil the rice until half cooked, mix with minced meat, add salt and season it.
- Cut off the tops of the peppers, remove the seeds and partitions from them, stuff them tightly and fold them into a thick-walled saucepan.
- Peel the onions and carrots. Finely chop the onion, chop the carrots. Fry the vegetables in vegetable oil. Mix with tomato juice.
- Pour the juice into the pan, where the peppers are already. Put the pot on the fire and simmer the peppers for 50 minutes over low heat.
The juice-based tomato sauce turns out very tasty. At the same time make it very easy.
Peppers with turkey minced meat with thick gravy
Composition:
- sweet pepper - 1, 5 kg;
- turkey fillet - 0.5 kg;
- rice - 0, 2 kg;
- carrots - 0, 5 kg;
- onions - 0, 5 kg;
- butter - 50 g;
- vegetable oil - 50 ml;
- flour - 50 g;
- cream - 50 ml;
- tomato paste - 100 g;
- broth - 1 l;
- salt, seasonings - to taste.
Method of preparation:
- Boil turkey fillets for 20 minutes, adding salt and spices to the water. Take out, cool, cut into small pieces. Broth strain.
- Boil rice in salted water until half cooked.
- Peel carrots, finely grate.
- Remove peel from onion, cut it into small cubes.
- Fry half the onions and carrots lightly in butter.
- Mix with rice and turkey meat, add salt and season.
- Wash peppers, remove the stalk, seeds, partitions.
- Spread the stuffing over the peppers, tamping it with a spoon.
- Fry the remaining vegetables in vegetable oil. Add tomato paste, simmer for 5 minutes.
- In a dry skillet, fry the flour, add cream and, stirring them vigorously, thicken. Stir in the broth, stirring slowly. When it thickens a little, mix it with the roast.
- Fold the peppers into the pan, pour the gravy in there. Simmer the peppers over low heat for 40 minutes.
Serve stuffed peppers cooked according to this recipe with gravy. It will be quite thick.
Peppers stuffed with meat, rice and mushrooms in sour cream sauce
Composition:
- sweet pepper - 1, 5 kg;
- ground beef - 0, 5 kg;
- rice - 0, 2 kg;
- carrots - 0, 5 kg;
- onions - 0, 5 kg;
- mushrooms (white or champignons) - 0, 4 kg;
- sour cream - 0, 2 l;
- broth or water - 0, 8 l;
- butter - how much will leave;
- salt, seasonings - to taste.
Method of preparation:
- Prepare the peppers by washing them, cutting off the tops, clearing seeds and partitions.
- Stir the rice cooked until half cooked with minced meat, salt it and season.
- Peel and finely grate the carrots.
- Cut onions as small as possible.
- Cut the mushrooms into cubes.
- In a pan, melt butter, fry onions and carrots in it until soft, add mushrooms and continue to fry the contents of the pan until liquid evolved from the mushrooms has evaporated.
- Divide the vegetables and mushrooms in two, one of which should be slightly larger than the other.
- Most of the mix with rice and minced meat, the smaller - with sour cream.
- Sour cream dilute broth.
- Stuff the peppers with cooked filling. Put them in a saucepan, pouring sour cream sauce.
- Place the saucepan on the stove and simmer the peppers in sour cream sauce for 45 minutes.
This dish will surely please those who are not indifferent to mushrooms.
Stuffed peppers cooked in a saucepan is not difficult. The sauce in which they were doused can be used as a gravy.
