Probably there is no such person who would not love stuffed pepper... After all, this is a very tasty, quick and easy-to-prepare dish. And the peppers themselves seem to be made for stuffing, their shape is ideal for this.

As a filling of stuffed peppers, a variety of mixtures are used for every taste: vegetables, cheese, fruits, but the most popular filling is, of course, chopped meat with rice. The most important thing in this dish is to stew the peppers well, then the filling will be saturated with their special taste.

• For stuffing, any peppers are suitable, both multi-colored from the store, and those that grew in the country. The main thing is that the pepper is of sufficient size and even so that there are no voids inside. Multi-colored peppers look very nice, this gives the dish additional elegance.
• Making stuffed peppers is very simple.... To begin with, our peppers need to be washed, cut off the tops along with the tails and remove the seeds. It is advisable not to discard the tops, as they can be used as "caps" covering the peppers. However, these are not required and many do not use them. If you want to keep the tops, then make sure that each pepper gets its “cap”.
• Next, the stuffing process begins. We fill the peppers with any filling: meat, vegetables, cheese, etc. then cover with “hats” and place in a high-edged skillet, saucepan or stewpan. Pour the sauce on top of the dish, in which the peppers will be stewed. As a sauce you can use sour cream sauce, cream or broth. You can add onion rings and grated carrots to the saucepan.
• The cooking time of stuffed peppers largely depends on the filling, they themselves prepare very quickly. If you use minced meat, then peppers need to stew for about 40-60 minutes, vegetables and rice are stewed for 30-40 minutes.

Stuffed Peppers Recipes

. Classic recipe number 1

The most successful filling that goes well with the taste of peppers is minced meat and rice. This classic filling for stuffed peppers.

• 12 sweet peppers
• 150 grams of rice
• 350 grams of minced meat
• 1 liter of cream 10% fat
• 1 onion
• 3-4 sprigs of dill and parsley
• 2 tablespoons tomato paste
• 1 bunch of green onions
• 2 tablespoons vegetable oil
• Pepper and salt

For the sauce:

• 1 onion
• 3 cloves of garlic
• 3-4 sprigs of dill and parsley
• Vegetable oil for frying

• We wash the peppers, cut off the tops, remove the core. Rinse the rice and cook in boiling salted water until half cooked, about 7 minutes. Then we put the rice in a colander and let the water drain. Peel and chop the onions. Rinse the greens and chop finely. Fry the onions for 3 minutes in vegetable oil until golden brown. add greens and fry for about a minute. Mix rice, onion and minced meat, salt and pepper. Stuff the peppers with the filling and cover with the set tops.
• To prepare the sauce, peel the onion, garlic, rinse the herbs and chop them finely. Fry the onion and garlic in vegetable oil for about 2 minutes, and add the tomato paste, pour in the cream, salt and pepper to taste. Cook the sauce over low heat for about 7 minutes, stir and remove from heat. Place the peppers in a wide saucepan, pour over the sauce and cook over medium heat for about 40 minutes, covered.

Recipe number 2. Peppers stuffed with cheese and cottage cheese

It is very simple and tasty dish, besides, peppers stuffed in this way do not require heat treatment.

To prepare stuffed peppers, we need:

• Multicolored sweet peppers
• 200 grams of cottage cheese
• 200 grams cream cheese
• 3 cloves of garlic
• Parsley, cilantro and dill
• Salt pepper

Cooking stuffed peppers:

• First, we wash the peppers, cut off the tops, remove the partitions and seeds. After that, it is advisable to rinse the peppers from the inside and put them to dry cut down on napkins. Peel and chop the garlic, rinse the herbs and chop it finely. Mix cheese, cottage cheese, herbs and garlic in a bowl. Salt and pepper to taste.
• We free the tops of the peppers from seeds and stalks, and cut into small cubes. Divide the filling into three parts and add pepper cubes of different colors to each part. Mix thoroughly.
• Fill the peppers tightly with the resulting filling so that in the red pepper there is a filling with yellow pepper, in green - with red, and in yellow - with green. It is important that the filling is packed very tightly. Put the stuffed peppers in the refrigerator for 30 minutes.
• Then we take them out and cut them into circles 1.5 centimeters thick. We spread it on a dish so that the colors alternate.

Recipe number 3. Pepper stuffed with fruit

To prepare stuffed peppers, we need:

• 500 grams of sweet pepper
• 1 large apple
• 1 large pear
• 200 grams of grapes
• 300 grams of plums
• 4 sprigs of mint
• 100 grams of sugar

Cooking stuffed peppers:

• Rinse apples and pears and cut into 4 parts, remove the core. We wash the plums and remove the seeds. Cut all fruits into large pieces. We wash the grapes and remove from the brush. We mix everything.
• We wash the peppers and carefully cut off the top, remove the seeds. Distribute the fruit mixture over the peppers. Finely chop the mint and cook from it sugar syrup, mix and remove from heat. Put the peppers in a baking dish, pour over mint syrup and put in the oven, preheated to 200 degrees, bake for 20 minutes.

Well, finally autumn! I love this time of year - generous, rich, colorful and incredibly beautiful. Going to the market now is a real pleasure: everything is bright, tasty, fragrant. Glossy bell peppers bring a special joy - it seems that they are not real, and you definitely want to touch them to make sure that this beauty is real. It’s not surprising that I can’t help myself and carry home kilogram for kilogram. I carry it, and then, in confusion, I look at the newfound wealth and think, what can I do so that joy is not replaced by melancholy. Most of all, by the way, I love filled peppers. Oooh, how delicious it is! By the way, you want to know what to stuff pepper with to make it look like the most famous chef cooked dinner?

Sweet Bulgarian is a vegetable with "gray hair": its history goes back over 9000 years. In ancient times, it was used as a medicine for dizziness, anemia, nausea, asthma.

If you are tired of the usual dinner options, read, how to stuff pepper- you will surely find something new and interesting for yourself.

10 ideas for stuffing bell peppers

1. Classics of the genre - meat filling ... Simple, familiar and endlessly delicious. Do not forget to add rice, carrots and onions as you get carried away.

2. But if you put in the classics of the genre bacon(or even replace meat with it), it will turn out very unexpectedly and tasty. By the way, a budget spik is also suitable.

3. Vegetables, more vegetables - and you will have vegetable fragrant happiness. Celery, parsley, cauliflower, zucchini, eggplant - almost everything is combined with pepper!

4.A mushrooms? Have you forgotten about them? And in vain, because this is a very worthy filling for stuffed sweet peppers, and, moreover, not only champignons, but also any forest mushrooms are suitable.

5. And here's a complete surprise for you - stuffed peppers with feta cheese! Mash with a fork, mix with a couple of eggs, add a sea of ​​dill - and bake. Gastronomic ecstasy is guaranteed.

6. Do you want meat anyway? But try adding to the minced meat raisins, dried apricots, prunes, a handful of walnuts and many, many spices. The result is a delightful version with oriental notes.

7. What if not rice? A bulgur? Or even lentils? Beans? Try and search for your ideal combination of products, do not be afraid and take risks: all experiments will be unambiguously tasty.

8. Try pasta you do not want? It sounds very strange and unusual, however, the chicken penne in bell pepper is the hit of the season, believe me. And check it out.

9. By the way, it goes well with chicken and potato- here's another idea that you should definitely try. Affordable and satisfying.

10. And, yes, a fish... Why not? Canned tuna with rice taste will be an excellent filling for sweet bell pepper.

5 tips on how to stuff peppers deliciously:

1. To get really tasty, do not be greedy when buying pepper: take the thickest, fattest one: it is he who will give the filling an unearthly aroma and taste. Thin-walled peppers are absolutely not suitable for stuffing!

2. And do not forget that all the peppers will be cooked for the same amount of time - and these, tiny, and those, gigantic, so it is better to stir the peppers in a saucepan with respect to the same size.

3. Meat - it is, of course, tasty and satisfying, but if you do not add vegetables to the minced meat (at least a little carrots and a little onion), the ninka will be dense and dry.

4. Sauce is the key to the success of any dish. Mix sour cream, garlic, a little lemon juice, a lot of greens and a little spices - and that's it, you can't pull off pepper by the ears!

5. And ahead is winter. What will you stuff the pepper with? Or rather, not even what, but what? In order not to deny yourself your favorite delicacy, peel the stalks of the pepper and freeze it whole - it is perfectly preserved, and you can enjoy the aromas of summer all winter.

Pepper stuffed with meat and rice - very tasty and hearty dish, which can be easily prepared for lunch, dinner or even for a festive table, while you can not only cook it yourself, but also buy a ready-made semi-finished product in a grocery store. Since not many people know how to cook stuffed peppers correctly, in this article we will take a closer look at how long and how to cook stuffed peppers in a saucepan so that it turns out delicious and the peppers, minced meat and rice are completely cooked.

How much to cook stuffed peppers?

The exact cooking time of stuffed peppers depends primarily on the size and variety of the peppers themselves (some varieties are cooked faster, while a different volume of filling can fit inside). It also affects the cooking time and the type of stuffed peppers (frozen semi-finished product or just cooked), so we will consider separately how much stuffed peppers need to be cooked:

• How much to cook stuffed peppers with meat and rice (freshly cooked)? Only cooked stuffed peppers should be boiled for an average of 30-35 minutes after boiling the water in a saucepan.
• How much to cook frozen stuffed peppers in a saucepan? Frozen homemade and store-bought stuffed peppers must be boiled for 40-45 minutes after boiling water in a saucepan.
• How long does it take to cook stuffed peppers in a slow cooker? In a multicooker, stuffed peppers should be cooked in the "Stew" mode for an average of 1 hour until cooked.

Having learned how many minutes to cook stuffed peppers, we will further consider the process of its preparation in order to find out how to cook it correctly so that it is completely cooked and delicious.

How to cook stuffed peppers in a saucepan?

The most popular and quite in a simple way Cooking peppers stuffed with rice and meat is their cooking (stewing) in a saucepan on the stove, so we will consider in stages how to boil stuffed peppers (frozen and freshly cooked) in a saucepan:

• Choose a saucepan of a suitable size and put the peppers in it (vertically, with the nose down). When cooking, it is advisable to use the maximum number of peppers of the same size so that they evenly support each other and stand evenly in the pan, and also in this case it turns out more rich broth in a saucepan.
• Prepare a dressing for stuffed peppers: finely chop the onion, grate the peeled carrots and fry them in vegetable oil in a pan until golden brown, then add tomato paste, salt and black pepper to taste, pour a little water and simmer for 3-5 minutes.
• Pour the prepared dressing into a saucepan with peppers and add cold water so that the water completely covers the peppers, after which on high fire bring water in a saucepan to a boil.
• After boiling water in a saucepan, reduce the heat (the water should not boil too much) and cook the peppers for 30-35 minutes if they are freshly cooked or 40-45 minutes if they were frozen.
• At the end of cooking, we check the peppers for readiness (we taste a piece of the pepper itself and rice, which should be soft and cooked).
• Serve the cooked stuffed peppers to the table, while you can use the broth with the dressing in which they were cooked, and also add sour cream to make them tastier.

In conclusion to the article, it can be noted that knowing how to cook stuffed peppers in a saucepan, you can quickly prepare a tasty and satisfying dish at any time of the year for yourself and your family. Your reviews and useful tips how and how much to cook stuffed peppers, we leave in the comments to the article and share it in in social networks if it was useful to you.

Stuffed pepper - general principles and cooking methods

The perfect dish like stuffed peppers is something you still have to look for. And beautiful, and tasty, and hearty and easy to prepare. No matter what the pepper is stuffed with, it is always insanely delicious. Be it minced meat, mushrooms, rice, vegetables, shrimps, cheese, buckwheat, pasta. When serving, it is poured with gravy in which it was stewed, and a bowl of sour cream is always placed on the table. There are many ways to prepare peppers - it is stewed in tomato juice, broth, sour cream, vegetable gravy. Cooked on the stove, multicooker or baked in the oven, grill, microwave.

Stuffed peppers - food preparation

Any peppers are suitable for stuffing, different varieties, size, degree of maturity, color, meatiness and other criteria. This vegetable is just perfect for filling it with something, it is like a box, hollow inside. All you need to do is remove the tail and clear the fruit of seeds. The ponytail can be pressed inward and then pulled back along with the seeds. Or cut off the top with a knife - under the spine, or grab a couple of centimeters to make a cap with a tail, which can be used to cover the minced meat. If rice is used in the recipe, it is pre-boiled until half cooked.

Stuffed Peppers - The Best Recipes

Recipe 1: Stuffed Peppers Stewed in Sour Cream

One of classic options cooking. Everything is as it should be, and there is an onion and a carrot, and a tomato with sour cream. It is difficult to predict exactly how many peppers will be needed for this or that amount of minced meat, because peppers come in different sizes - both giants and very little ones. Therefore, if any excess pepper or minced meat remains, they can be frozen and used for other dishes. The same can be said about rice. Based on personal preferences, someone puts a couple of tablespoons, and someone puts a glass. With experience, you will be able to establish your proportions by determining the amount of food by eye or taste.

Ingredients: any minced meat - 1.0 kg, Bulgarian pepper - 10-15 pcs., 2 pcs. onions, tomatoes and carrots, 250 ml sour cream, 3 tbsp. tomato paste or sauce, salt, rice - ½ cup.

Cooking method

Prepare the peppers. They must first be washed, the tail removed and the seeds cleaned to form hollow containers for minced meat.

Boil rice until half cooked. Cut the onion into half rings and fry with coarsely grated carrots. When the mass has cooled, mix half of the vegetables with minced meat and rice. The filling for the peppers is ready. It can be lightly salted. Now it remains only to stuff each pepper with minced meat and place in a bowl for stewing. For these purposes, a cast-iron cauldron or a thick-walled saucepan is better suited.

It's time to start gravy or, more correctly, pouring. Add tomato paste and chopped tomatoes to the remaining half of the fried vegetables in the pan (if not in season, you can limit yourself to pasta), pour in a couple of tablespoons of water so that the mass does not burn and simmer a little. Add sour cream, pepper, salt. Let the gravy boil and pour over the peppers. If there is not enough liquid, you can add boiling water, the main thing is that the filling completely covers the peppers. Bring to a boil, then, making a small fire, cook for forty to fifty minutes. The peppers are stewed with the lid closed; you just need to leave a small crack so that the steam can escape. Ready-made stuffed peppers are served with gravy, if desired, sour cream can be added. Mmm, delicious!

Recipe 2: Pepper, stuffed with mushrooms and pasta

Many have tried peppers stuffed with meat with rice, mushrooms, cheese, or, in extreme cases, vegetables. But few have heard of this type of minced meat, like mushrooms with pasta. Unusual. In order not to guess how tasty or combinable it is, let's cook it better. At least in order to have your own idea. And if you like the dish and take root, you will surprise your guests with such unusual stuffed peppers. It is better to take pasta of small size, in the form of a spiral type. The saucepan is placed in a preheated oven.

Ingredients: 150g pasta, 8 bell peppers, medium size, 300g fresh mushrooms, 200g of any hard cheese, 2 carrots, tomatoes, onions, 2 eggs, pepper, salt, soy sauce.

Cooking method

Chop the onion in half rings, coarsely grate the carrots, cut the tomatoes into cubes and fry all the vegetables in oil, add soy sauce at the end. Cool down.

Boil mushrooms and pasta. The main thing is not to overexpose the pasta so that it does not become sour. It is best to bring them to a state of al dente (half-ready).

For peppers, cut off the top with a tail and peel off the seeds. Beat eggs with a fork, grate cheese.

It is necessary to put together the minced meat - pasta, mushrooms, eggs, cheese, mix, pepper, add salt and stuff the peppers with the minced meat. Next, they need to be placed in a saucepan or cauldron with the sharp ends down, add frying, add water and put in the oven to cook (180C). Water is added so that the peppers are half in the fill. Simmer for 30 minutes with the lid closed, then remove the lid and leave in the oven for another 30 minutes. Serve with gravy, sour cream, ketchup or mayonnaise.

Recipe 3: Grilled Stuffed Peppers

Large thick-walled fleshy peppers are more suitable for this recipe. They are cooked on the grill, but you can also bake them in the oven. The dish will be appropriate for festive table, especially if you take bright - red or yellow fruits. The recipe contains bread crumbs, it is better if you find not rye, but white crackers or use crumbs from white bread... The number of products is indicated for 6 servings.

Ingredients: 6pcs. bell peppers, 0.6 kg of minced pork, 2 eggs, 4 tbsp. soy sauce, vegetable oil, 4 tbsp. bread crumbs (or bread crumbs), a large bunch of green onions, cilantro.

Cooking method

Carefully cut the peppers lengthwise so that a tail remains on each half. Remove seeds. This makes 12 boats.

Finely chop the herbs - onion and cilantro, mix with the minced meat. Add eggs, crackers and soy sauce, beaten with a fork. Knead the mass thoroughly.

Fill the peppers with minced meat, grease them with oil - both pepper and minced meat, and wrap them in foil greased on the inside. Bake for about 35 minutes, turn occasionally. The coals should be too hot to prevent the peppers from burning. The boats are served hot.

Recipe 4: Pepper stuffed with cheese

An original cold and elegant appetizer. As they just do not call it - and the raven eye and the dragon's eye. But the essence does not change from this. This is a meaty bell pepper stuffed with cheese with garlic and whole boiled egg... Which is then cut across into strips, about a centimeter thick. Usually they take fruits of green, red and yellow colors and arrange them in the form of a traffic light. But this is not so important, you can arrange the colors as you like. The recipe specifies hard cheese, but how a budget option, you can take and fused. To make it more convenient to grate, the cheese is previously kept in the freezer for some time. It is not necessary to immediately stuff 3 peppers, you can practice on one. Then, accordingly, the number of products should also be reduced by a factor of three.

Ingredients: 3 large bell peppers, 3 hard-boiled eggs, 300 g of hard cheese (processed), 3 small cloves of garlic, mayonnaise.

Cooking method

Cut off the tails of the peppers and peel them of seeds. Finely grate the cheese, mix with chopped garlic and mayonnaise.

We start assembling. Spread the cheese mass evenly along the walls, leaving a place in the middle, placing a peeled egg there. Fill the free space between the egg and the walls of the pepper with the cheese mass. Send stuffed products to the refrigerator for several hours so that the cheese grabs and it is easier to cut. Then cut the peppers across with a sharp knife and arrange them beautifully on a plate or platter.

Recipe 5: Pepper stuffed with shrimps

Well, there are times when you want something like that, tasty and unusual. Why not indulge in a new meal and make some peppers stuffed with avocado shrimp. The recipe is not for every day, it contains products that are not quite usual for the Russian table. But they, if desired, can be replaced if the original is not found. Instead of mozzarella, you can take the usual Adyghe cheese, suluguni or feta cheese. Replace capers with olives, olives or pickled cucumber (not pickled, but pickled). Try making the pesto sauce yourself. Considering that the recipe only needs 2 tablespoons of sauce, few products are required. So, mix in a blender (on a grater, pestle, etc.) a piece of cheese (in the original Parmesan, but we know that our Suluguni or Adyghe is also suitable), half a spoonful of vegetable oil, two or three walnuts (peanuts, cedar) peeled, salt, half a clove of garlic, basil greens - again, exotic for us. Therefore, we replace it with spinach, parsley, or even do without greens. Homemade pesto sauce is ready. You still need to take real avocados and shrimps. If you don't find an avocado, do without it, just increase the amount of cheese and shrimp.

Ingredients: 4 large bell peppers, 200g mozzarella, 300g boiled shrimp, 1 avocado, 2 tablespoons each of capers and pesto sauce, herbs for decoration.

Cooking method

Cut the peppers in half lengthwise, remove the seeds and bake in the oven for 20 minutes at 180C.

Dice avocado, cheese, shrimp. Mix everything with the capers and fill the halves of the baked peppers. Mix a spoonful of vegetable oil with the pesto sauce, pour over the peppers, pepper and bake for ten minutes until the cheese is melted. Serve garnished with herbs.

Stuffed peppers - useful tips from experienced chefs

If you want to stuff peppers from your garden all year round, in the fall it is necessary to make blanks. Seed peppers and freeze in the freezer or preserve in jars.

Stuffed vegetables are loved by everyone. Stuffed peppers occupy a significant place among them. How to cook this dish, we will tell you in this article. It is quite simple to make, but if you do not know some of the subtleties, the dish can be disappointing. We will open some culinary secrets and we will show you what needs to be done to make the peppers a success, because this fragrant vegetable deserves to become a frequent guest on the table. Pepper, stuffed with vegetables, Krasnodar rice, meat, cheese or mixed filling - it's very tasty!

Training

If you use pepper without proper processing, then because of its fragility, it will crack and the filling will fall out. Therefore, before stuffing the pepper, it should be softened and freed from the seeds. This is done as follows.

In a saucepan with boiling water, you need to put whole, washed under cold water peppers and blanch for no more than one minute. Remove, discard in a colander, let the water drain and cool. The vegetables are now soft and pliable enough that they can be peeled. To do this, cut off the upper part with a handle and take out the seeds.

You can not boil the peppers, but bake them on a wire rack. It is believed that with this method useful material contained in the vegetable are better preserved. We suggest that you try to make a variety of stuffed peppers in your kitchen. How to prepare them for a summer meal, as well as for a winter feast, thanks to our detailed instructions, even completely inexperienced cooks will understand.

However, the most delicious thing in our dish is the filling. Whatever ingredients are included in it, paprika brings a specific note, pleasant to both taste and smell. There are a lot of options. We'll take a look at the most popular ones. Filling for pepper from chicken meat with potatoes, cooked in peanut butter, should appeal to everyone. This is a fairly simple, satisfying dish, but not heavy for digestion.

Poultry filling

Stuffed pepper minced chicken, is a fairly economical and satisfying dish. Can be used ready-made minced meat from the store, but you can cook it yourself. Chicken fillet must be ground in a food processor. Peel the potatoes, boil and mash them in mashed potatoes. Peel and chop the onions as fine as possible. Pour refined vegetable oil into the pan. Better to use peanut. It will add a characteristic flavor to the entire dish.

As you know, broiler chicken does not have a rich and appetizing smell. She's pretty neutral. But with a skillful combination of spices, you can get divine taste and aroma. Boiled for high fire peanut butter takes on a roasted nut flavor that pairs well with bell peppers. Fry onions in this oil. If you don't have peanut butter, you can use butter. walnut... Peppers stuffed with chicken and seasoned with peanut butter and onions doesn't require any flavoring. Salt and pepper are nothing else.

Next, you need to combine onions, mashed potatoes and minced meat, salt and pepper. Then pour white or tomato sauce into a deep saucepan and immerse the stuffed peppers in it. Sauce recipes are below. White sour cream and red are suitable for this option. tomato sauce.

Put the container with peppers in the oven preheated to a temperature of 220 degrees. Bake, covered with two layers of aluminum foil, for 30 minutes. At the very end, chop one clove of garlic into the sauce. Close the oven for one minute, open it again and turn it off.

Pepper stuffed with chicken is served as an independent dish. When serving it, it is recommended to sprinkle it with fresh spicy herbs.

Ingredients:

Paprika, 1 kg;

Chicken fillet or minced meat, 1 kg;

Potatoes, 280 g;

Garlic, one and a half cloves;

Salt, pepper and herbs to taste.

Meat and rice filling

Stuffed peppers with meat and rice are a very common dish found in every cookbook. The most popular is minced pork and beef, taken in equal parts.

The meat can be harsh and the filling feels dry. How to stuff pepper so that it comes out juicy and soft? To do this, before combining the minced meat with the rest of the ingredients, you need to beat it against the tabletop, that is, put it in a strong plastic bag and pick it up 15-20 times and hit it on the table. Applying this technique will always greatly improve the texture and flavor of any minced meat.

The peppers should be prepared as described at the beginning of the article.

Boil rice until half cooked. To do this, put it in a saucepan with fresh water, let it boil and put it in a colander to drain the water. While the rice is dripping, you can do the onions.

Peel onions, chop into very small pieces and lightly fry in melted butter.

Combine rice with minced meat and onions, add salt, good aromatic and hot pepper and hops-suneli. Stuff the peppers. Pour the sauce into a saucepan, put pepper stuffed with minced meat and rice in it, cover with foil and put in a hot oven for 35 minutes. At the very end, open, add garlic, mashed with a little salt and spicy herbs. Close again for one minute.

Pepper, stuffed with minced meat and rice, you can put on the table and treat loved ones.

Ingredients:

Paprika, 950 g;

Minced meat, 800 g;

Rice groats, 255 g;

Onion-turnip, 75 g;

Ghee, 25 g;

Garlic, one and a half cloves;

Spices and herbs to taste.

Cheese filling

Pepper stuffed with cheese is a Balkan dish. It is also known as "chushka byurek". It is prepared in a very special way. It is better to use red peppers, as they are the fleshy ones of all. The skin must be removed from them. It is with the red ones that it is easiest to do this.

Peppers should be lightly smeared vegetable oil and bake in a hot oven until black and brown. This will take about 20 minutes. From time to time they should be turned over. Cool the baked fruits by wrapping them in polyethylene. Cut off the stalk, remove all seeds and peel off.

Crush the cheese with a fork, chop the garlic with a crusher, chop the herbs. Combine everything, add nut butter, ground pepper and Apple vinegar... The cheese is quite salty, so you don't need to add salt. Mix. Fill the peppers as tightly as possible and flatten a little.

Prepare three bowls. One - with flour, the second - with bread crumbs, the third with a beaten egg. Roll the peppers first in flour, then in an egg, then in breadcrumbs. Brown each pepper stuffed with cheese and herbs on both sides in a frying pan with refined nut butter. It is eaten hot, sprinkled with grated hard cheese such as cheddar or melted butter, or generously seasoned with sour cream.

Ingredients:

Paprika, 6 pcs.;

Cheese or other soft cheese, 400 g;

Spicy herbs - parsley, basil, dill, fennel, celery, cilantro and oregano, a few twigs each;

Garlic, one and a half cloves;

Natural fruit vinegar, ½ teaspoon;

Refined nut butter, about 30 g;

Black or other aromatic pepper, to taste;

Chicken eggs, 2 pcs.;

Wheat flour, 1 glass;

Ground wheat rusks, 1 glass.

Filling with broccoli cabbage

Stuffed peppers, the recipe of which we bring to your attention, does not require preliminary softening and traditional anti-cracking preparation. Strong bell peppers should be cut into two equal halves, keeping the stalks. For the filling, you need to disassemble the cabbage into inflorescences and blanch in boiling water for a couple of minutes. Crush the feta cheese with a fork. Beat the minced meat on the table. Combine cabbage, cheese and meat in a bowl. Add Sichuan pepper and chopped herbs. Do not put salt - cheese replaces it. Stir everything and put in halves peeled from seeds.

Pepper, stuffed with cabbage broccoli, cheese and minced meat, place in a well-heated oven on a baking sheet. It needs to be covered with non-stick parchment. Baking lasts 35 minutes. Hard cheese like cheddar, grate and combine with garlic. It should be crushed and crushed with a knife. Sprinkle the prepared peppers with this mixture and return to the oven for one minute. Serve hot, garnished with spicy fresh herbs.

Ingredients:

Paprika, 3 pcs.;

Broccoli, 210 g;

Natural minced meat, 210 g;

Soft cheese feta type, 200 g;

Sichuan pepper to taste;

Spicy herbs - several branches;

Hard cheese like cheddar, 155 g;

Garlic, one and a half cloves.

Rice and vegetable filling

Vegetarians and fasting people should love the rice and vegetable stuffed peppers. We will now tell you how to cook this dish.

Prepare the peppers, as mentioned above - scald with boiling water or bake.

Boil rice until half cooked and drain through a colander.

Cut carrots small cubes and lightly fry on peanut butter... Add chopped to it onion... Bring everything together to readiness. Add garlic at the very end.

Dip the cauliflower in salted boiling water for 5 minutes. Disassemble into inflorescences and cut not too finely.

Dip the eggplants cut into strips into the same water for a couple of minutes. Take out and put under the press.

Peel off the zucchini, gouge out the seeds, cut into cubes and fry in peanut butter.

Cut the eggplants and process in the same way. Fry in the same nut oil.

Combine all vegetables, except bell pepper, together with rice and stir. Add chopped spices and ground white pepper. Salt. Stuff the peppers with this minced meat.

Prepare red sauce without adding sour cream, put stuffed peppers in it. Close thoroughly and simmer for 17-18 minutes. Turn off and let it brew. A quarter of an hour is enough. Serve warm, sprinkled with fresh herbs.

Ingredients:

Paprika, 6 pcs.;

Rice, 300 g;

Cauliflower, 1 pc .;

Zucchini, 1 pc.;

Eggplant, 1 pc.;

Carrots, 1 pc.;

Onion-turnip, 1 pc.;

Garlic, 2 large cloves;

Fresh spicy herbs, a few twigs;

Salt and white pepper, at personal discretion;

Peanut butter, approx. 100 ml.

White sauce for baking

In a deep, thick-walled skillet, brown the cereal flour a little. Cool, dilute with warm milk and, stirring evenly, bring to a boil. It is important to avoid the formation of clots. Put salt in the boiling sauce, Bay leaf and ground spices - pepper, nutmeg and fenugreek. Add a third of a glass of heavy sour cream or cream. The sauce should not be thick. Stuffed peppers with meat and rice or other filling are immersed in it and stewed until tender. Peppers are served to the table, sprinkled with this sauce.

Red sauce for baking

Make notches on the tomatoes with a knife and dip in boiling water. Remove the skin. To remove hard grains, rub through a fine sieve. In a deep skillet, lightly brown wheat or barley flour. Cool and dilute with warm water. Mix in the tomato, add salt, bay leaves and spices - ground pepper, fenugreek and turmeric. Put on a low heat and, stirring continuously, bring to light boiling. If desired, you can add two to three tablespoons of sour cream. Peppers stuffed with vegetables or other mixture is immersed in the sauce. Stew until tender. Serve with sauce.

Cold snacks

In the hot summer time, it is pleasant to pamper your family with fresh juicy peppers stuffed with a delicious filling of soft cheese and nuts.

Peppers do not need to be peeled, but if possible, it is better to do this. It will turn out to be much tastier.

Cut off the stalks of the peppers and clean out the seeds. Mash soft cheese like suluguni with a fork. Add melted to it butter and stir. Crush the garlic and crush it with a knife. Chop the nuts with a knife into pieces the size of a pomegranate grain. Chop the greens as small as possible. Combine all ingredients in one bowl and mix. Add salt if necessary. It depends on the salinity of the cheese. Stuff the peppers, making sure there are no voids left. Place in the refrigerator for half an hour. Cut the frozen peppers across into pieces about a centimeter thick.

This appetizer is also good with cottage cheese (it is always rubbed through a sieve, otherwise rough lumps will remain, which adversely affect the perception of food), as well as with hard cheese, which is grated.

Ingredients

Paprika, 3-4 pcs.;

Cheese, 255 g;

Peasant or any good cow's butter, 155 g;

Walnuts, two large handfuls;

Fresh spicy herbs, several twigs;

Salt, depending on the salinity of the cheese.

Canned paprika with eggplant in tomato juice

How nice it is to bring home-canned stuffed peppers from a cold cellar in winter. How to cook fruits grown in your garden, we will tell you in this article.

Dip the peppers in boiling water, remove and immediately pour over with cold water. This is done so that the fruit retains its juice. Trim off the ends and clean out the seeds. Cut the eggplants into slices, dip in salted boiling water and put under a press to remove excess liquid. Peel the carrots and cut into strips as thin as possible. You can use a grater for korean carrots... Put in a frying pan with vegetable oil, add crushed garlic and sauté until tender. Add spicy herbs at the end. Take the eggplants out from under the press, spread them flat. Put carrots with garlic on one end and wrap in a tight roll. Fill the peppers with rolls.

Put the peppers stuffed with eggplant in sterilized three-liter jars and pour over the hangers, that is, not reaching 2 cm to the edge, with boiling tomato juice. For two liters of liquid - 1 large spoonful of salt and the same amount of sugar. Lemon acid, about three grams. Place for sterilization in a container with water. Boil for 40 minutes. Roll up the lids, turn upside down, cover with a thick blanket and leave to cool. Then take it to a cool place protected from light. It is good if there is an unheated basement, where all the preparations and canned food are usually stored. There and place your stuffed peppers. For the winter, you will have a very tasty delicacy, and tomato juice, which, when combined with paprika and garlic, will acquire a special shade, is simply amazing!

Ingredients:

Paprika, 2.7 kg;

Carrots, 0.6 kg;

Eggplant, 0.9 kg;

Garlic, 100 g;

Fresh spicy herbs, 100 g.

Harvesting with white cabbage

Bell peppers stuffed with cabbage, in winter, goes very well as a salad for meat dishes, boiled potatoes and rice.

Prepare the marinade at the rate of one liter of water - 200 ml of 9% table vinegar, 200 ml of refined sunflower oil, 200 g of granulated sugar, 2 tablespoons of table salt.

Cut off the top of the peppers with a handle. Clean the inner cavity of seeds. Dip vegetables in boiling marinade for 5 minutes. Take out and put to cool.

Peel white cabbage from all spoiled leaves and chop into thin strips. Finely chop the dill, parsley and celery. Cut the garlic and hot pepper into thin strips. Salt everything a little and mix with your hands.

Cut the carrots into thin strips, finely chop the onions. Pour into the pan sunflower oil, put onions and carrots in it and sauté until tender.

Add carrots and onions to the cabbage mixture, stir and stuff the peppers with the minced meat.

Place peppers tightly in jars. Boil the marinade again and pour in the peppers, leaving 2 cm to the edge. Put banks in hot water and sterilized for three quarters of an hour. Close with metal or glass lids, turn upside down. Wrap up with a thick blanket. The jars should cool down in a few days. They should not be touched for about a week. Stuffed peppers are ready for the winter. Now it must be removed away from heat and light, for example, to the basement.

Ingredients:

Paprika, 50 pcs.;

White cabbage, 2.6 kg;

Carrots, 0.6 kg;

Fresh spicy herbs, 210 g;

Garlic, 2 large heads;

Hot pepper, 1 pod;

Onions, 250 g.