Stuffed peppers are a hearty and tasty main course. The aromas that come from the kitchen while cooking it will remind you of summer, sunny days, juicy vegetables and herbs. Romanians began to stuff peppers with all kinds of filling: meat, rice, berries, seafood, eggplants, tomatoes, cheese, feta cheese. Then they began to cook the dish in Bulgarian and Azerbaijani cuisines, a little later it traveled across Europe, firmly registered in some countries.
The pepper recipe can be upgraded to suit your taste. Vegetarians will appreciate the peppers stuffed with rice and vegetables, while meat-eaters will prefer the more substantial stuffing. Another advantage of the dish is that it can be frozen, spending just one evening preparing semi-finished products. Frozen stuffed peppers for the winter are an excellent aromatic and vitamin dish.
This recipe - real magic wand for all busy women. It is enough to get the peppers out of the freezer, put them in a mold or a saucepan, add water and send them to the stove, oven or slow cooker for half an hour. And the kitchen is clean and a hearty dinner is ready, now we will tell you how to make frozen stuffed peppers for the winter.

Taste Info Meat main courses / Home freezing

Ingredients

• Medium peppers - 10 pieces;
• Carrots - 1 piece;
• Onion - 1 piece;
• Garlic - 2-3 cloves;
• Minced pork- 500 gr.;
• Rice (sliced rice groats) - 0.5 cups;
• Ground black pepper - to taste;
• Salt to taste;
• Sour cream - 3 tbsp. spoons;
• Ketchup - 2 tbsp. spoons;
• Dill to taste.

How to cook frozen stuffed peppers "Business Lady"

Wash the pepper, carefully cut off the "lid", remove the seeds and partitions from each "carcass". If the pepper bursts a little, or comes across a little spoiled, you can safely cut off a piece of skin with pulp. The main thing is that the hole is small, then the filling will remain inside.


Prepare onions, garlic and carrots. Peel the vegetables and peel the carrots.


Finely chop the onion and garlic, grate the carrots on any grater. Onions and garlic need to be chopped, and not passed through a meat grinder with meat. Then, when stewing, these vegetables will not give juice, with which almost all of their taste can flow out of the peppers.


Rinse the rice well and boil until half cooked in slightly salted water.
Prepare the filling by mixing the rice well, raw minced meat, onions with garlic and carrots. Salt and pepper the resulting mass.

Fill the peppers with minced meat tightly. At the same time, vegetables can be filled with a small "slice". The meat will hold well both during freezing and during braising.


Place the stuffed peppers in a bag in one layer and place in the freezer. The vegetables can touch each other.


Frozen peppers can be stored in the freezer for up to six months. Although they are unlikely to live that long, they are likely to be eaten faster by the household.

After the semi-finished product is taken out of the freezer, the question arises: how to cook frozen stuffed peppers. Most housewives choose the "old-fashioned" method on the stove. To do this, you do not need to defrost the peppers. Place in a saucepan, cover with water so that it completely covers the peppers.

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Top with sour cream and ketchup, cover with finely chopped dill. Many housewives have a question: how much time to cook frozen stuffed peppers? Our tip is to bring the water to a boil over medium heat, then reduce it and cover the pot with a lid. Simmer the peppers for about 30 minutes.


When serving, pour over the fragrant gravy.

How to cook frozen stuffed peppers in the oven

Cooking peppers in the oven is much the same as on the stove. Semi-finished products are placed in a baking dish, filled with water mixed with sour cream, ketchup and spicy herbs... It is important to put the vegetables vertically with the minced meat upwards so that they do not fall to the side. Otherwise, all the juice will flow out of the peppers. Bake the dish in the oven for about 40 minutes.

How to cook frozen stuffed peppers in a slow cooker

In a slow cooker, peppers are especially easy to prepare. But this method is for those who are in no hurry. First you need to pour half of water into the bowl, add sour cream, ketchup, herbs and mix well. Add frozen peppers to the broth. The dish is stewed for about 2 hours in the "stew" multicar mode.

Cooking tips for frozen stuffed peppers

• When preparing meat peppers, it is better to use less lean meat for the mince. Otherwise, the filling will be tough. The neck is ideal.
• To prevent the rice from boiling and turning into porridge, it is better to put it in peppers raw or half-baked.
• For extra juiciness, you can add fried carrots and onions to the minced meat.
• If the hostess decides to defrost the peppers before cooking, this should not be done at room temperature. It is best to put the peppers on a large plate in the refrigerator. This way they will not lose their shape.
• Peppers can be stuffed with crushed potatoes mixed with fried onions and lard, mushrooms or buckwheat, rice with crab sticks, liver mince.
• In order to make the dish even tastier in the broth in which the peppers are boiled, you can add vegetable frying from carrots, onions, and garlic.

Stuffed pepper rice porridge with vegetables and spices, stewed in tomato sauce carrots and cabbage, but meat filling is the most popular. So that it does not fall out, an egg must be added to the minced meat. Pre-soaked rice is boiled until half cooked.

For stuffing, you need to select medium-sized fruits of the same size. Peppers of different colors look very appetizing when finished. Its stalks should be removed very carefully so that longitudinal cracks do not form.

The stuffed vegetables are frozen by placing them on a small board so that they do not touch each other.

Ingredients

• 6-7 bell peppers of any color
• 2-3 carrots
• 1-2 onions
• 150 g parboiled rice
• 400 g fatty minced pork
• 1 tsp salt
• 1 tsp granulated sugar
• 0.5 tsp ground black pepper
• 50 ml vegetable oil

Preparation

1. Minced meat for pork filling must be fatty. To do this, use pork meat on the bone with a layer of lard. Cut the bone from it, remove the blue veins and cut into small pieces along with the bacon. Pass through a meat grinder, placing a wire rack with large meshes on it.

2. Boil parboiled rice for 10 minutes in boiling water until half cooked and rinse immediately cold water to stop cooking. This type of rice is the easiest to use for stuffing vegetables. If in 10 minutes the rice does not swell and does not increase in size, then your cereal needs to be cooked for a longer amount of time - this is, in a way, checking the rice for boiling.

3. Pour cold rice, twisted minced pork into a large bowl.

4. Peel carrots and onions, rinse and cut into cubes. Fry in a pan or cauldron for about 5-7 minutes, pouring into a container vegetable oil... Be sure to cool and add to the bowl with the minced meat and rice. Add salt, sugar, black pepper and stir.

5. Remove seeds from bell peppers by cutting off the caps. Rinse with water.

For a very long time, to harvest fruits, berries and vegetables that are not suitable for storage in a cellar, one had to resort to any method of processing them: canning, pickling or drying. But when household refrigerators with a spacious freezer went on sale, there was a small revolution in the actions of many housewives. Since it became possible to store more products over a long period of time, without resorting to heat treatment... So, freezing has become another acceptable way to preserve summer fruits and vegetables until the next harvest. However, even today, many inexperienced housewives do not know how to correctly, what to do. Therefore, I'll start small and tell you all the secrets of how to freeze bell pepper for stuffing and chunks in the freezer for the winter.

How to freeze peppers for the winter for stuffing in the freezer without minced meat

You can easily and quickly prepare hollow peppers for stuffing for the winter. And the most important thing is the unsurpassed aroma of a ready-made dish on the table, which tastes like freshly picked fruits. Pickled whole peppers don't taste like that.

Advice: for 1 liter of water you need 10 grams. salt.

Freezing preparations:

1. Thick-walled green Bell pepper no visible defects, not flaccid and small sizes are washed out.
2. With a sharp knife, cut off the stalk, grabbing part of the fruit (up to 5 mm), and then carefully take out the inner core with seeds.
3. We send the hollow peppers to boiling water for 5 minutes. and transfer to a bowl of cold salted water.
4. Cooled down soft peppers lay out on a cotton towel.
5. After the vegetables are dry, put them whole in a vacuum or plastic bag next to each other. And we send them to the freezer for 3 hours, without leaning the bags against each other.
6. After the expiration of the time, you can pack the frozen peppers in the required amount in vacuum bags in several layers.

Tip: It is best not to use paper towels as they will get wet and stick to the fruit.

Advice: in the bag, you need to distribute the fruits in one layer so that they do not freeze in a whole lump.

Before stuffing such blanks, you need to get them into a bowl and leave for 15 minutes. until completely thawed.

Frozen peppers stuffed with meat and rice

With this recipe I want to interest all business women who do not have time to stand at the stove for a long time, as well as housewives who are already tired of standing at the stove and absolutely do not know how to diversify daily menu... Stuffed pepper ice cream is an ideal solution for tasty and quick lunch the whole family or to meet unexpected guests.

Required Ingredients:

• Pepper - 12 pcs.;
• Rice - 170 gr.;
• Minced pork and beef - 350 gr.;
• Onions - 50 gr.;
• Carrots - 120 gr.;
• Basil and parsley greens - 5 g each;
• Salt - 7 gr.

Tip: we do not bring rice to full readiness, so that when cooking already stuffed peppers, there is no boiled porridge.

Cooking peppers:

1. Wash out the selected thick-walled sweet peppers. Cut off the tail, capturing up to 1 cm of the fruit itself, so that you can easily take out the inner pulp with seeds.
2. Put the prepared fruits for blanching in hot water for 5 minutes, until they become soft and pliable. After that, we send the peppers to the drushlag and cool them under running cold water. And put it on a dish so that the glass is extra liquid.
3. Meanwhile, boil the rice. Peel the onions with carrots, wash and finely chop the greens and onions, and chop the carrots with a grater.
4. Add minced meat, greens with onions and carrots to the saucepan to the rice, then salt the mixture and stir thoroughly.
5. We stuff each pepper with prepared minced meat and put it in a container or a vacuum bag, close it and send it to the freezer compartment.

Tip: you need to cool exactly in cold water, so as not to reduce the amount of vitamin C in the fruit.

Tip: You can also add spices as desired: ground allspice, curry or paprika.

The stuffed pepper is ready, you just have to get it out, put it in a saucepan, pour borscht seasoning and stew for 50 minutes. over low heat, serve with sour cream.

Freeze bell peppers in chunks

This multi-colored assortment of frozen peppers is ideal for a salad with fresh cabbage and carrots, as well as vegetable stew... I often use such pieces when baking potatoes in slides with meat, just delicious.

Tip: 10 gr. salt goes to 1 liter of cold water.

Let's start cooking:

1. Wash thick-walled yellow and red peppers, and then cut into pieces, removing the inside with seeds.
2. We send the prepared pieces to boiling water for 3 minutes. and take it into a bowl of cold salted water for literally 2 minutes.
3. Put the chilled pepper on a towel and let the excess liquid drain.
4. And after that we put the pepper slices in vacuum bags and store them compactly in the freezer.

Tip: it is necessary to pack in small portions so that it is enough for cooking at one time without re-freezing the leftovers.

Now you also know how to freeze bell peppers for stuffing and in pieces in the freezer for the winter. I hope you follow this simple recipe.

How to freeze bell peppers for pizza

There is nothing impossible in recipes for freezing peppers. You just need a little effort and accuracy to get even rings with the same width, and as a result, surprise your family or guests with real Italian pizza.

Procurement process:

1. We wash out multi-colored sweet peppers (red, orange and green) without visible defects.
2. Carefully cut off the stalk together with part of the fruit, grabbing about 5-7 mm, so that it is easy to remove the inside with seeds.
3. And then blanch the peeled peppers in hot water and cool in a bowl of cold salted water.
4. Then we take and cut each in turn into rings with a sharp knife, so as not to break the soft walls.
5. Put the cut rings on a towel and leave until all the water drains.
6. After the time has elapsed, we lay it out on the board in one layer and send it to the freezer for a couple of hours. And already in frozen pieces we put them in vacuum bags and store them compactly in the freezer.

Tip: You can also cut hot chilli peppers into this assortment.

You will see that pizza with such colorful rings and ham and cheese will even lift your spirits.

How long can stuffed peppers and meat be kept in the freezer?

Depending on the model of the household refrigerator, the optimal temperature in the freezer is set from -6 to -18ºC, which allows you to keep foodstuffs with original taste and nutritional characteristics. If we consider stuffed peppers as a full-fledged ready-made dish, then its shelf life is 3-4 months. But this is subject to the use of freshly prepared minced meat from fresh meat, if you take minced meat from the store, then you need to take into account its data on the expiration date. The rest of the constituent ingredients are beyond doubt.

If you have any questions, I suggest you watch a video on how to freeze peppers in the freezer.

Stuffed peppers are one of the most delicious and popular dishes at all times. Especially often we cook it in the summer when the harvest is ripe. Experienced hostesses, whose loved ones love this dish, prepare bell peppers for the winter. It is very convenient. I took out the peeled and prepared pepper, stuffed it with minced meat and it’s ready - all that remains is to stew it.

This is one of the few dishes where both taste and benefits are successfully combined. After all, meat, as you know, is best eaten with vegetables. And this delicious union juicy filling and allspice, rich peppers are just perfect. It is very difficult to refuse such a delicacy - it is very tasty. It is cooked in a sauce, usually tomato or sour cream. Tasty in any case. Especially if you cook according to the recipes that you will get acquainted with below.

Today I have selected for you the most delicious and, at the same time, simple recipes for making stuffed peppers. Choose the most convenient and suitable way for you and start creating. In addition, I will tell you about the method of preparing sweet peppers for the winter, as a semi-finished product for this dish.

So we start ...

Menu:

Stuffed peppers with meat and rice. Oven recipe

In the oven stuffed peppers take a little longer to cook, but turn out to be very tasty and healthy. I suggest you cook them for this simple recipe, where the minced meat must first be fried. Thanks to this, the dish will cook faster.

Ingredients:

• a pound of minced meat (beef, pork, or mixed);
• large onion;
• carrot;
• salt, pepper, lavrushka;
• 15 medium peppers;
• one and a half cups (200 grams) of rice;
• water.

Preparation:

1. Chop the onion small cubes... Fry it on vegetable oil until rosy. Then add minced meat to it. Mix thoroughly to break up any lumps. Fry until the minced meat is browned.

2. Meanwhile, grate the carrots and add to the pan. Put out 5 minutes.

3. Add rice to the frying. Stir the mixture thoroughly and pour in a small amount of water so that its level slightly covers the contents of the pan. Salt, season, add lavrushka. Simmer until rice is half cooked. Then you need to extract Bay leaf... This concludes his mission.

4. Wash the peppers and remove the seeds. Stuff them with minced meat and rice. Line a deep baking sheet or baking dish with parchment. Put the peppers and sprinkle with a little water, about 1-2 centimeters from the bottom.

Try to choose peppers of the same size.

5. Bake at 180 degrees for 30-40 minutes. The exact time depends on the type of rice and peppers. Look at readiness. In some cases, this can take up to an hour.

How to cook and how much to cook stuffed peppers with tomato sauce in a saucepan

I bring to your attention one of the simplest, classic recipes delicious stuffed peppers. We will cook them in tomato sauce in a saucepan.

Ingredients:

• bulgarian pepper (preferably red) about 10-13 pieces of medium size;
• 2 tomatoes;
• a pound of minced meat (you can use any meat and even a mixture, for example, beef and pork);
• a glass of rice;
• bulb;
• some vegetable oil;
• a couple of small carrots;
• salt, seasonings (to taste);
• greens.

Step by step description:

1. Rinse the rice well and pour boiling water over it. Let it sit like this while you prepare the following ingredients. During this time, it will swell, which is what we need. Then you need to throw it in a colander.

2. Chop the onion finely.

3. Carrots are best passed through a coarse grater.

4. Heat oil in a skillet. Fry the onion first, until lightly translucent. Then add the carrots and fry for 5-7 minutes.

5. Minced meat, rice, stir fry in one bowl. Salt and season to taste.

6. Peppers to clear of seeds. To do this, you first need to make an incision around the stalk, cutting through the partitions that connect the seeds and the walls of the pepper. Gently remove the seeds and rinse them from the inside under the tap. Stuff prepared vegetables with minced meat.

Perhaps you still have meat filling, make delicious meatballs from it.

7. Pour some oil into a saucepan. Cut the tomatoes with a blender and put the resulting mixture on the bottom of the saucepan. Put the peppers in one layer on this pillow. Lay them out tightly so that the filling does not creep out of the peppers during cooking.

8. Dilute in a little water tomato paste... The consistency should be like tomato juice... Season with salt and, if desired, pepper. Sprinkle the peppers with finely chopped herbs and pour over the sauce. Add more water if necessary.

9. Install on strong fire, cover and wait for the sauce to boil. Once this happens, simmer for 30-40 minutes.

10. Ready dish serve with sauce.

Peppers with minced meat and rice in a slow cooker

If you have such an assistant in your kitchen as a multicooker, then the preparation of any dish becomes even easier. Even such a simple delicacy as stuffed peppers is easier to cook in a slow cooker. Try it!

Ingredients:

• a pound of any minced meat;
• several bell peppers (depending on size);
• bulb;
• carrot;
• a glass of rice;
• 2 tablespoons tomato paste
• 2 flat tablespoons or one full flour;
• 4 tablespoons sour cream;
• some vegetable oil;
• water;
• salt and spices.

Step by step cooking:

1. Grate carrots. Finely chop the onion. Minced meat, if frozen, must be completely defrosted.

2. In hot oil, fry the onions and carrots, literally 5 minutes. Then add tomato paste and simmer for another 5-7 minutes.

3. Pour boiling water over the rice and leave for 15 minutes. Then drain the water or put it in a colander.

4. Rice, minced meat and half stewed vegetables mix together. Season with salt and season with your favorite spices. It might just be ground black pepper.

5. In a glass of water, mix the flour and sour cream, completely, until the flour lumps dissolve. Put the remaining frying in the multicooker bowl, spread the peppers tightly, stuffing up and pour the sauce. Add more water if necessary. The liquid should not reach the tops of the vegetables slightly.

6. Simmer in the "Baking" mode for one hour.

Step-by-step recipe for stuffed peppers in sour cream sauce

V sour cream sauce this dish will be even more tender. Lovers proper nutrition will definitely appreciate this recipe. It turns out incredibly tasty and satisfying. You can't do without additives!

Ingredients:

• 10 medium peppers;
• one carrot;
• a pound of minced meat;
• two large onions;
• 100 grams of bread;
• 150 grams of fat sour cream;
• 100 grams of mushrooms (champignons can be used);
• salt and spices to taste.

Step by step description:

1.Mrind one onion with a blender until mushy. If you are using not ready-made minced meat, then you can skip the onion along with the meat in a meat grinder. Soak the bread in a little water or milk. Squeeze lightly so that the gruel is not too runny. Combine onion, minced meat and bread in one bowl. Salt, add seasonings. Mix.

2. Peppers to clear of seeds. If you are using canned or frozen peppers, then everything is much easier.

3. Stuff the peppers with the filling. Place them carefully in a saucepan.

4. Finely chop the second onion. Grate carrots. Fry vegetables for 7 minutes in oil.

5. Pour sour cream over vegetables, salt, season and stir.

6. Finely chop the mushrooms. You can, of course, do without them. But they give the dish new, even more aromatic and tasty notes.

7. Pour the sauce over the peppers and top with the mushrooms. Add a glass of water, possibly more.

8. Simmer covered for 40 minutes after the sauce has boiled.

9. Our peppers are ready. Bon Appetit!

Video recipe for peppers stuffed in jars for the winter

Perhaps for some it will be news, but you can stuff the pepper for the winter. If you want to stock up on peppers with meat filling then it is better to freeze them. But I want to introduce you to the recipe delicious peppers with vegetables canned in a jar for the winter. You will learn more in this video clip.

How to freeze peppers stuffed with meat and rice for the winter in the freezer

You want your favorite delicacy at any time of the year, despite the fact that it is winter outside. Good and inexpensive peppers are hard to find at this time. Therefore, I suggest you prepare a sleigh in the summer, or rather, stock up on peppers in the fall.

Ingredients:

• medium-sized bell pepper 1 kg;
• a bunch of greens;
• 700 grams of minced meat;
• 5 tablespoons of rice;
• salt and crushed pepper to taste.

Step by step description:

1. Rinse vegetables thoroughly and remove seeds. This is done very simply. It is necessary to cut the stalk and remove the testis with it.

2. Finely chop the greens. Combine minced meat, rice, herbs. Season with salt, season and stir the mixture diligently.

3. Fill each pepper with the filling, not very tight.

4. Put the peppers in a wide bag and put them in the freezer. You do not need to tie it so that condensation does not collect. Once completely frozen, it can be tightened.

In winter, they will become real helpers in preparing dinner for you.

Any doctor will confirm that the combination of meat and vegetables is ideal for the body. It is especially good for lunch. Stuffed Pepper Recipes with minced meat a lot. In this article, I have selected the most optimal and delicious ones. I hope they become worthy pages in your cookbook too.

I wish you a good mood and success on the culinary front. Cook with love! Until next time!

A very tasty and simple recipe. All ingredients are available, no need to go shopping and / or markets looking for exotic ingredients. Peppers stuffed with minced meat keep very well in the freezer of the refrigerator or in the freezer.
Recipe of the Day: Stuffed Peppers for the Winter.

Ingredients:
- sweet bell pepper;
- meat;
- rice;
- onion;
- salt;
- garlic;
- spices.

Recipe with photo step by step:

For 1 kg of peppers, an average of 1.2 - 1.5 kg of meat is consumed. It is best to take two types of minced meat, for example, beef and pork. Rice is calculated based on meat. For 1 kg of meat 200 gr. rice (a full faceted glass of rice). Onion for 1 kg of meat requires 3 medium onions.

Method for preparing stuffed peppers:
1. All peppers intended for filling must be freed from entrails, white partitions, seeds. A circular incision is made at the top of the pepper and the contents of the pepper are carefully removed through it. Then all peppers should be washed thoroughly and left to dry.

2. The required amount of rice must be boiled until cooked, or not boiled a little. The proportion of water and rice is 2: 1. The rice is cooked for about 20 minutes. Then the rice must be thrown into a colander and rinsed with cold running water.

Note:
If not steamed rice is taken for stuffing peppers for the winter, then it should be soaked in cold water for an hour before cooking and then rinsed under cold running water.

3. Turn the meat and onions in a meat grinder, or in a blender bowl, add rice, salt, pepper, mix thoroughly - the filling is ready.

Note:
If desired, you can add spices, carrots, etc. to the minced meat.

4. We fill each pepper with minced meat.

5. Pack the peppers stuffed with minced meat in plastic bags and store them in the freezer or in the fridge freezer.
Bon Appetit!

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