Stuffed peppers in the oven - with minced meat, rice, chicken, vegetables

Sweet peppers are made to be stuffed and baked in the oven. Purified from seeds, it resembles a pot. You can fill it with any filling. To do this, you will need meat, vegetables, mushrooms, cereals, herbs and spices. I advise you to buy even fruits of a suitable size so that the filling is placed in them. You can use multi-colored pods for stuffing, which when served to the table look very impressive.

Preparation for cooking

From the prepared peppers, cut off the top, remove the seeds and partitions, rinse inside with water. It is advisable to blanch the fruits, dropping in boiling water for a couple of minutes. This will give softness and prevent cracking.

If you are preparing a classic version, consider the following. For 10 pods you will need 0.5 kg of minced meat, 150 g of onions, 3 tablespoons of boiled rice until half cooked, spices to taste.

For the sauce, take 40 g of tomato paste, 150 g of thick sour cream and water. You can replace sour cream with cream and mashed potatoes with canned tomatoes. Fill the filling to the brim, but do not tamp. Pour the sauce so that the liquid covers the fruits by a third. Simmer in the oven for 40-60 minutes at 200 degrees.

Calorie content

Stuffed peppers are healthy food for the stomach and body. Its flesh contains fiber, which helps to digest other foods faster and gives a minimal amount of calories.

Calorie table of different dishes

Name of dish	Energy value (kcal)	Squirrels	Fats	Carbohydrates
Classic version with minced meat and rice	160,8	10,2	11,4	7,0
With vegetable filling	99,1	5,8	7,7	13,7
Lean	88,9	4,5	5,1	8,1
With chicken in mushroom sauce	130,8	4,2	4,9	7,9

The classic recipe for peppers stuffed with minced meat and rice

Thin-walled sweet peppers are needed. What color is not important. However, the green pods after baking are slightly bitter, so it is better to leave them for salads.

Ingredients:

8-10 large sweet peppers;
0.5 kg of pulp of pork or beef;
110-120 g of rice;
1 tomato
1 head of garlic;
season to taste with salt and spices.

How to cook:

Make minced meat from the meat, season with salt and pepper, add rice (rinse it beforehand). Mix well.
Pods carefully cleaned from seeds. The cups should remain intact.
Fill the vegetables with minced meat and place in a mold, after adding refined oil to the bottom. Pour 350 ml of water and send in an oven preheated to 200 degrees.
After 30 minutes (in the middle of cooking) put the diced tomato, spices and salt to taste, a whole head of garlic. It is enough to remove the top husk from it, without dismantling it into cloves.

ON A NOTE! When adding salt to minced meat, keep in mind that it should be about 2% of the weight of meat. If translated into grams, you will need 20 g per 1 kg of minced meat.Video recipe

Stuffed Cheese Peppers

Stuffed peppers with cheese are suitable for a low-calorie dinner or lunch. This recipe meets all the indicators of modern nutrition.

Ingredients:

8-10 peppers;
150 g of red onion;
3 garlic cloves;
200 g millet groats + 200 g boiled chickpeas;
1 handful of pitted olives;
10 sun-dried tomatoes;
80 g spinach;
150 g feta cheese;
15 ml of lemon juice;
1 pinch of lemon peel;
1 pinch of dried basil;
50 ml of olive oil;
season to taste.

Cooking:

Heat oil in a frying pan, add millet, previously washed. Stir fry for about 3 minutes. Remove the pan from the stove and leave for 5 minutes, then loosen with a fork.
Cut the pods into rugs. Put on a baking sheet, drizzle with oil, add a little salt and send to a hot oven. Bake on each side for 3 minutes.
Chop the onion finely. Heat a skillet with oil and brown the onion. Season with dried basil, add chickpeas, cook for 8 minutes with stirring. At the end of the frying, put the spinach, after 2 minutes remove from the stove.
Chopped dried tomatoes into slices, olives into halves. Add tomatoes, zest, olives, juice, millet, half cheese (crumble) to the pan. Mix everything. Season if necessary.
Fill the pods, put the remaining cheese on top.
Send to a hot oven (200 degrees). Cook until the cheese melts.

ON A NOTE! When all the ingredients of the filling are mixed, I advise you to leave it alone for 10-15 minutes, so the taste will be even more interesting.

Peppers stuffed with chicken and mushroom sauce

A completely different flavor gives the stuffed peppers a different sauce - mushroom. You can take any mushrooms, you need about 300 grams.

Ingredients:

12 pieces of bell pepper.

For the sauce:

0.9 kg of chicken;
100 g of onions;
to taste garlic;
5 branches of dill + parsley;
50 g semolina;
to taste paprika, black pepper, salt.

For filling:

220 g of fat sour cream;
10-15 g of flour;
75-80 g of onion;
300 g of champignons;
season to taste.

Cooking:

Start with the sauce. Heat sour cream in a saucepan, add flour, boil for 2-3 minutes. Fry the onions in a separate frying pan, add finely chopped mushrooms. Fry until soft and send in sour cream sauce. Boil for 3 minutes over low heat. Season to taste.
Cook the filling. Cut the fillet into pieces, cook the minced meat. Grind onions, garlic, greens with a blender, combine everything with meat, semolina and mix.
Prepare the pepper (cut off the tops, peel the seeds). Stuff with minced meat.
Pour mushroom sauce into the mold. Lay stuffed pods on top. Add boiling water if necessary (liquid level should cover peppers by one third).
Put the mold in a hot oven. Cooking time - 55 minutes (200 degrees).

ON A NOTE! Serve hot peppers with chicken, as a snack or as a main dish.

Peppers with tomatoes in the oven

To make the sauce more spicy, I recommend adding chopped garlic cloves to it.

Ingredients:

6 pods of bell pepper;
0.5 kg of minced meat;
150 g cream cheese;
0.3 kg of canned tomatoes;
2 branches of cherry;
80 g of onions;
garlic to taste;
5 leaves of lettuce;
some fresh parsley;
100 g thick sour cream;
1 pinch of basil;
to taste seasoning.

Cooking:

Divide the pods into halves, place on a baking sheet and put in a hot oven. It will be enough 8 minutes.
Fry chopped onion and garlic in a frying pan with heated oil.
Put the minced meat, fry. Add chopped tomatoes, season and simmer for about five minutes.
Fill the halves with minced meat, sprinkle with grated cheese on top. Put in the oven for 10 minutes at 200 degrees.

To serve, chop the greens, cut the cherry into quarters, lettuce with a thin straw. Place the finished peppers on a dish, sprinkle with grated cheese, herbs, lettuce, slices of cherry, drip sour cream from above and immediately onto the table.

Lean pepper with vegetables

A varied lean table can be stuffed with peppers and vegetables. Cook similarly to a meat-stuffed dish, but reduce the stew time to 30 minutes. Serve better chilled, sprinkled with chopped herbs.

Ingredients:

8 fruits of pepper;
120 g carrots;
small celery root;
160 g of onions;
200 g of cabbage;
60 ml of refined oil;
200 ml of tomato juice;
fresh greens;
season to taste.

Cooking:

Peel vegetables and chop with straws. Chop cabbage arbitrarily.
Fry the prepared vegetables in refined oil and season.
Cut off the top from each pod, cut off the septum, remove the seeds.
Dip in boiling water for 1 minute. Fold onto a sieve.
Fill the cooled fruits with vegetable filling.
Put in a form, pour in tomato juice. Bake for 20 minutes (200 degrees).

ON A NOTE! In the recipe, the filling consists only of vegetables, but if you want to cook a more satisfying option, add pearl barley or buckwheat.

Vegetarian recipe

When the vegetarian peppers are ready, put them on a deep dish, sprinkle with chopped herbs.

Ingredients:

8 pods of sweet pepper;
230 g of rice;
150 g of onions;
300 g of fresh mushrooms;
60-70 ml of oil.

Cooking:

Rinse the pods, cut off the top and remove the seeds. Dip in boiling water for 2 minutes, then put on a sieve (colander) and leave until the water drains.
For the filling, boil 230 g (1 cup) of rice. Rinse the mushrooms and send to boiling water for 5 minutes, then drain the water, rinse the mushrooms. Grind them and fry in refined oil. In a separate skillet, brown the onions. Combine the cooked rice with mushrooms, onions and season to taste.
Pour a little oil into the mold. Stuff the peppers filled with the filling tightly into it. Pour in water, tomato puree and simmer in the oven for 40 minutes at 200 degrees.

ON A NOTE! It will be delicious if you serve peppers stuffed with mushrooms and rice, with soy sauce.Video recipe

Useful Tips

Choose the right pods for the dish.

Criterias of choice	Selection tips
Length	The pod should be flat, without cracks, about 9 cm long.
Thickness	"Fleshy" peppers will give sweetness, with thin walls - they will add bitterness. The thicker the walls, the juicier and tastier the dish will turn out.
Color	In the first place are red varieties, they contain antioxidants, lycopene. Yellow is also good, they are rich in carotene. Greens are less useful and less suitable for stuffing. They have a grassy taste, and when cooked, they begin to bitter, become dirty green (which does not cause appetite).

Cooking stuffed peppers at home is easy and simple - you need to cut off the upper part with the tail, remove the partitions with seeds, rinse with water. As the filling, you can use vegetables, meat, mushrooms and cereals. Pods filled with minced meat should be tightly laid in a mold, pour over the sauce and stew. Cooking time depends on the recipe ingredients of the selected dish.