Bell pepper- the most convenient vegetable for stuffing. It can be stuffed with meat, vegetables, cereals or mushrooms. It is also good as a separate snack. Peppers stewed in sour cream can be cooked as a side dish or warm salad... Soft and tender dish easy to make tangy and savory by adding garlic and seasoning.

Ingredients

Sweet pepper 1 kg Boiled rice 180 grams Bulb 1 piece (s) Carrot 1 piece (s) Sour cream 15% fat 150 grams

• Servings: 1
• Cooking time: 40 minutes

Stuffed peppers in sour cream: a recipe

Not everyone eats vegetables with pleasure. A great way out is to stuff them. Most often used as a filling chopped meat with rice, rarely mushrooms. You can determine the amount of filling only "by eye", so it is better to cook it a little more.

Ingredients:

• 1.2 kg of ripe sweet peppers of the same size and color;
• meat or minced chicken- 0.4 kg;
• round grain rice, boiled until half cooked - 180-200 g;
• 1 white onion;
• 1 medium carrot;
• sour cream, at least 15% fat - 150 g;
• salt and seasonings to taste;
• vegetable oil.

Preparation:

• cut off the top of the peppers and remove the seeds;
• finely chop the onion and carrots and sauté vegetable oil;
• mix minced meat with rice, add browned vegetables, salt and season to taste;
• stuff the peppers and place them in a thick-bottomed saucepan;
• Dissolve sour cream with boiled water or broth to make it liquid enough and salt, pour vegetables;
• simmer the dish over medium heat for 35-45 minutes.

The finished dish is served along with sour cream sauce. If you want, you can add a little garlic and pepper to the sour cream. The taste will be brighter.

Pepper in sour cream stewed with vegetables

Steamed vegetables - dietary, but at the same time hearty dish... You can season them with sour cream or tomato paste, add various seasonings and change the taste as you wish.

Ingredients:

• Bell pepper different colors - 7-9 pcs.;
• white leeks - 1 pc .;
• 1 large carrot;
• fresh tomatoes - 3-4 pcs.;
• low-fat sour cream - 200-220 g;
• 2-3 cloves of garlic;
• ground white pepper;
• a pinch of grated nutmeg;
• vegetable oil for frying;
• salt and herbs to taste.

Preparation:

• bake the peppers in the oven for 10 minutes, then cool, remove the skins and cut each into 4-6 pieces;
• chop leeks and carrots, sauté in vegetable oil;
• scald the tomatoes, peel and chop, add them to the pan, simmer for 5 minutes;
• put peppers, sour cream, garlic in a saucepan, salt, add pepper and nutmeg;
• simmer under a closed lid over low heat for no more than 15 minutes;
• Sprinkle the finished dish with herbs.

These vegetables will be an excellent side dish for boiled meat or a bird. The dish turns out to be dietary and healthy.

Bell peppers are tasty, healthy and easy to prepare vegetables. Sour cream from the proposed recipes can be replaced with cream.

Calorie content: Not specified
Cooking time: 90 minutes

Peppers, stuffed with meat and rice is a classic of Soviet cuisine. The dish is loved by many. They also cook in different ways. Classically, peppers are stewed in tomato or tomato- sour cream sauce, but there are variations when instead of rice is used buckwheat porridge, and the peppers themselves are stuffed with meat and rice in sour cream sauce, see the recipe with the photo below. There are several nuances when using sour cream sauce to stew peppers. If sour cream is placed in the broth at the very beginning of stewing, then it will almost certainly curl up towards the end of cooking. To prevent this from happening, add sour cream to the sauce a few minutes before the end of the cooking process. Let's try to cook peppers stuffed with meat and rice in sour cream sauce together. Everyone will be able to appreciate this dish to their taste. Perhaps my cooking option will be your favorite.

Ingredients:

- mixed minced meat (pork / veal) - 700 gr.,
- onions - 2 pcs.,
- carrots - 1 pc.,
- raw rice - 0.5 cups,
- sour cream - 150 gr.,
- salt, pepper, spices - to taste,
- drinking water or meat broth - 1 l.,
- garlic - 3 cloves,
- Bulgarian pepper - 1 kg.

Cooking time - 1 - 1.5 hours
Cuisine - European
Servings - 10

Recipe with photo step by step:

1. Take minced meat to prepare the filling. You can take any minced meat. It can be ground chicken, beef, pork, or mixed. Your choice. Mixed minced meat (pork / beef) is most ideal for my taste.

2. Chop the onions small cube... Chop the garlic. Add the onion and garlic to the minced meat.

3. Rinse the rice under running water several times. Place in a saucepan. Cover with water and cook for about 7 minutes. At the end of cooking, add a little salt so that the rice does not turn out bland. Drain the water. Rinse the rice with water. Let it drain. Add cooled rice to minced meat.

4. Add some more spices and salt to the minced meat. Stir the minced meat until the rice and vegetables are evenly distributed.

5. Wash the bell pepper. Cut off the butts and peel off seeds and stalks. Work carefully so that the fragile walls of the pepper do not crack.

6. Fill the peeled peppers with minced meat. It is convenient for me to fill the pepper with a teaspoon. You do not need to overfill the peppercorns with minced meat so that it licks excessively from the peppers. The walls of the pepper can crack, and the excess minced meat will still float in the gravy.




7. In a saucepan, carefully fold the filled peppercorns.

8. One onion cut into cubes. Grind the carrots on a grater. Fry the onions in vegetable oil, add the carrots and simmer the vegetables together for a few minutes.

9. Add some spices and salt. Stir. Pour water or broth into the pan. Let it boil.

10. Pour the boiling gravy into a saucepan for the peppers. The liquid level should cover the level of the pepper. Put the saucepan on the fire and simmer the peppers over medium heat for 30-40 minutes.

11. 10 minutes before the end of cooking, check the gravy for salt. Add sour cream to the gravy and stir. It is important that the sour cream is not cold. Sour cream can curdle from the contrast of temperatures. If it is not possible to use sour cream at room temperature, add a couple of tablespoons of warm water to the sour cream. Stir and add such sour cream to the broth. Bring the dish to readiness and turn off. Let cool slightly. Place in plates and serve.

Delicious peppers stuffed with meat and rice in sour cream sauce, serve slightly cooled. Additionally, you can pour sour cream over the peppers. It's up to your taste.

Just recently I thought, why in our family they love stuffed peppers so much? In my opinion, they are good precisely because they can be eaten for several days in a row - peppers do not get bored at all. And therefore, you need to cook a lot of them at once. They are especially good in sour cream sauce. Minced meat is best used your own home cooked one. I cooked it from pork and beef. You can cook minced pork, chicken, turkey. And the most remarkable thing is that I added a little sour cream and greens to the already goth minced meat - which allowed it to become much juicier.

Cooking time 1 hour.

What you need to make stuffed peppers in sour cream sauce

bell pepper - 10 pcs (not very large)

minced meat - 600 g

rice - 70 g

eggs - 2 pcs.

onion - 1 shb

garlic - 2-3 cloves

fat sour cream - 350 g

tomato sauce-100 ml

paprika - 1 tsp

salt, pepper - to taste

First of all, my peppers. Then we cut off the “cap” from each, leaving the stalk. If you don't have pre-cooked rice, boil it until half cooked. Then wash the parsley, peel the onion. After that, cut them into small pieces. Break the eggs into a small container and beat a little. Next, combine the minced meat, rice, parsley. Knead thoroughly. Add a few spoons cold water, a spoonful of sour cream, paprika, salt, pepper.

Now we stuff the prepared peppers with minced meat. Next, put them in the pan with the minced meat up. We close them with lids (stalks). After that, pour in 1 - 2 glasses of water. We close the pan with a lid and simmer for 30 minutes.

In the meantime, prepare the filling: chop the garlic, combine the sour cream and tomato sauce - mix. Put the garlic, salt and pepper. Pour in the cooked sauce to the tomatoes. We continue to simmer for another 10 minutes.