How much to stew bell pepper. How to cook stewed peppers and save vitamins

Pepper is an amazing vegetable that almost everyone loves. It is stewed, baked, fried, added to salads. And they stuff different fillings, from meaty to fruity.

Fruits and peppers are, of course, extreme for a big fan. But minced meat with various cereals, vegetable fillings in colorful peppers, and even stewed in various sauces, will decorate a meal for any occasion. In a slow cooker, it is very easy to cook this dish.

Peppers in spicy sauce

This dish came to us from Bulgaria, where it is traditionally prepared for the table on the feast of Peter and Paul. From the minimum set of products, an amazingly tasty dish is obtained that will complement any meal.

Ingredients

Bulgarian pepper green - a dozen;
odorless vegetable oil for frying.

For sauce:

Half a kilogram of white onion;
50-60 gr. vegetable refined oil;
salt, garlic, vinegar to taste.

These are not stuffed peppers, but simply stewed ones. They are poured with fragrant sauce and infused to "make friends" with each other.

Cooking

Such a hot pepper perfectly complements both meat and vegetable dish. Pairs especially well with grilled vegetables, steaks and barbecues cooked over an open fire.

Classic recipe

A fragrant vegetable stuffed with meat and rice is a classic of the genre. This dish is well-deservedly popular both on weekdays and on holidays. Fragrant multi-colored peppers look spectacular on any table.

Ingredients

10 peppers of different colors;
a glass of rice;
half a kilogram of minced meat;
2-3 large onions;
2-3 large carrots;
50 gr. tomato sauce;
half a glass of sour cream;
refined vegetable oil;
salt, spices, fresh herbs to taste.

This is the simplest and most common recipe, which resembles the preparation of cabbage rolls. From spices, choose black and allspice, turmeric, coriander. Greens - fresh parsley and dill. They will add juiciness to minced meat.

Cooking

Serve the dish hot, pouring sour cream or homemade ketchup. If desired, sprinkle with chopped garlic and fresh dill.

If peppers stuffed with meat, then it is better to take minced meat from several varieties: pork, veal, lamb, chicken. This will make it juicier and tastier.

The dish can be stewed in tomato, sour cream or assorted sauce. And you can do it just in salted water and serve various sauces separately to the table. Then your guests will be able to season the dish according to their own taste.

Stuffed Peppers are quick and easy to make. It's very tasty and nutritious dish. Yes, and the multi-colored peppers look beautiful and appetizing. Peppers can be filled with any filling - meat, rice with vegetables, minced meat with rice, vegetables, cheese, mushrooms. Peppers can be baked in the oven or stewed in sauce or broth in a saucepan. We suggest you cook stuffed peppers minced meat and rice.

Stuffed Pepper Recipe

To prepare stuffed peppers, we need the following products:

Bulgarian pepper - about 1 kg,
- minced meat about 500 grams,
- rice - 1 cup,
- onion - 1 pc,
- carrots - 1 piece,
- tomatoes - 2 pcs,
- garlic - 1-2 cloves,
- greens - dill, parsley, cilantro,
- bay leaf, salt to taste.

How to cook stuffed peppers

Place minced meat in a bowl.

Boil rice until half cooked. Rinse in cold water, cool. Add to minced meat. Mix the whole mass well, salt to taste.

Add in finely chopped garlic. Mix again.

Wash the bell pepper well. Remove the top part with a tail and seeds.

It is not necessary to throw out the tops from the pepper, they can be finely chopped and used for pouring.

Stuff the peppers with stuffing.

Place stuffed peppers in a bowl. Pour hot water or broth over so that the water slightly covers the peppers. Salt to taste. When the water boils, do not forget to remove the scale. Simmer the peppers for 30-40 minutes until tender, until they become soft.

Carrots, finely chop the onion.

Vegetables - carrots, onions, peppers fry in vegetable oil.

Finely chop the tomatoes.

Add chopped tomatoes to the pan with vegetables. Instead of a tomato, you can use tomato paste or ketchup. And also stew the vegetables for a while.

Put the stewed vegetables in a saucepan with peppers. Add bay leaf. Boil for a little more 3-5 minutes.

Add finely chopped herbs and garlic to the finished dish. If desired, sour cream or mayonnaise can be put in peppers. Stuffed peppers are juicy and very tasty.

How to stew stuffed peppers step by step video recipe

We have also prepared a video for you to fully understand step by step process cooking.

Having all the right ingredients and using our tips from this article, you can cook this wonderful dish without much difficulty and (we hope that) with pleasure.

More delicious recipes.

Stuffed peppers are a great alternative to cabbage rolls. No need to boil the cabbage, carefully remove the leaves so that they do not burst, carefully twist the minced meat and wait a long time until they are stewed. When you cook the peppers, it is enough to cut the core with a knife and wash them so that the base for minced meat is ready. In addition, you can stew stuffed peppers in a frying pan, which, in fact, we will do ....

Ingredients

7-8 peppers (depending on how many people you are cooking for)__NEWL__
2 medium carrots__NEWL__
1 onion __NEWL__
1 garlic clove__NEWL__
200-300 g minced meat (in this case chicken)__NEWL__
0.5 cup rice__NEWL__
salt__NEWL__
2 tablespoons sunflower oil__NEWL__
you will also need ordinary water for stewing (it should be enough so that they cover the peppers by more than half) __NEWL__

We begin to prepare the filling, so we mix the defrosted minced meat and carrots, peeled and grated on a medium grater. There immediately three peeled onions.

It can also be cut with a knife. But a grated onion makes the minced meat more juicy. Wash the rice and soak it for a few minutes. If there is no time to mess around with it at all, add it dry directly to the meat filling. When stewing, it will cook wonderfully and become soft. Break the egg into the mixture, salt and mix.

For now, set aside and do pepper. We cut out the core with a knife, throw it away, remove the seeds if possible, wash everything that is left thoroughly. Peppers must be absolutely clean, both outside and inside. With a spoon, it’s more convenient, we put the filling in it.

Transfer the stuffed peppers to a high sided skillet. We pour water sunflower oil, although it is possible without it, put it under the lid on a big fire.

When the contents boil, reduce the heat and simmer for about 40 minutes. If desired, you can pour the peppers with a sauce of tomato paste and sour cream, such as cabbage rolls are usually poured. Watch that the water does not boil away. Remember, the dish begins to fry when we finish stewing. Pour the prepared peppers with sour cream and eat. Enjoy your meal!

To cook stew Bell pepper, you will need:

sweet pepper - 7-8 pcs.
leek - 0.5 pcs. white part
vegetable oil - for frying
tomato sauce - 2 tbsp. l.
sea salt - to taste
ground black pepper - to taste
provencal herbs - 1 tsp
garlic cloves - 2 pcs.
fresh dill - 0.5 bunch

How to cook stewed sweet peppers:

1. Cut the sweet pepper, remove the seeds, cut off the tail, wash well and cut into strips. So prepare all the peppers.

2. Wash the leek, cut into half rings.
With leeks, by the way, you can cook a lot delicious meals, for example, .
3. Peel the garlic, wash, crush with a knife on a cutting board, then chop.
4. Wash, dry and chop the dill.
5. Take a small saucepan and pour in vegetable oil, put on the stove, heat over medium heat, add leek, fry until soft, then add pepper, reduce heat.
6. Simmer the pepper until soft, then add salt and black pepper to taste, add Provencal herbs, garlic, add tomato sauce, stir and simmer for 2-3 minutes, remove from heat. My favorite sauce is satsibeli, I added it to the pepper, and you choose to your taste.

7. Sprinkle pepper with chopped dill, transfer to a deep dish and serve.
This pepper is well suited to potatoes, you can cook. You can also cook a side dish of cereals, for example,.

Stuffed peppers are a complete dish, and many housewives cook them. There are many recipes for its preparation, but most often stuffed peppers are stewed in a saucepan. Cooked in this way, they are tender, juicy, fragrant, and the sauce in which they are stewed is used as a gravy.

Cooking features

Stuffed peppers stewed in a saucepan are one of the most economical and easy-to-cook dishes. This makes it possible to include it in the daily diet, although stuffed peppers are so tasty that it will 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 peppers in a saucepan with a thick bottom, then they will cook faster and be tender.
For the preparation of stuffed peppers, it is better to choose bright, but not too large fruits. It is important that the vegetables are approximately 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 filling of stuffed peppers. So that it has time to boil and become soft, but at the same time, the filling does not turn into porridge, rice groats must be boiled until half cooked before being mixed with minced meat.
When cooking stuffed peppers in a saucepan, make sure that there is enough sauce at the bottom, otherwise the peppers will not be baked and may even burn.

Given the listed subtleties, stuffed peppers will turn out delicious, and stewing them in a saucepan will not cause much trouble to the hostess.

Peppers stuffed with meat and rice in tomato sauce

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 herbs - 50 g;
salt, spices - to taste.

Cooking method:

Wash the meat, cut into pieces. Turning pieces of pork and beef in turn through a meat grinder, make minced meat.
Grind the onion by passing it through a meat grinder, add the minced meat. Salt it and season to taste.
Rinse rice, cover with water, salt. Cook until half cooked.
Put rice in minced meat, mix.
Wash the peppers, remove their "tails", remove the seeds and partitions.
Stuff the peppers with the minced meat and rice mixture.
Put the peppers in a saucepan close to each other, brush with sour cream on top. Pour water into the pan, it should reach almost to the top of the peppers, remaining literally 1 cm lower.
Put the pan on the fire, cover with a lid after the liquid boils. Simmer for 20 minutes.
During this time, prepare the tomato sauce. To do this, scald the tomatoes with boiling water, peel, chop the pulp with a blender or wipe through a sieve. Salt, add spices and the remaining sour cream (if any). Chop the greens and mix with the sauce too.
Pour the sauce into the pot with peppers and continue to simmer them for another half hour.

This recipe for stuffed peppers in a saucepan can be considered a classic.

Peppers with minced meat in tomato juice

sweet pepper - 1 kg;
minced meat (you can chicken) - 0.5 kg;
rice - 100 g;
onion - 100 g;
carrots - 100 g;
vegetable oil - 30 ml;
salt, spices - to taste;
tomato juice - 1 l.

Cooking method:

Boil rice until half cooked, mix with minced meat, salt it and season.
Cut off the tops of the peppers, remove the seeds and partitions from them, stuff them tightly and put them in a thick-walled pan.
Peel onions and carrots. Finely chop the onion, chop the carrots on a grater. Fry vegetables in vegetable oil. Mix with tomato juice.
Pour the juice into the saucepan where the peppers are already. Put the pan on the fire and simmer the peppers for 50 minutes over low heat.

Juice-based tomato sauce is very tasty. At the same time, it is very easy to make it.

Peppers with minced turkey with thick gravy

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.

Cooking method:

Boil the turkey fillet for 20 minutes, adding salt and spices to the water. Remove, cool, cut into small pieces. Strain the broth.
Boil rice in salted water until half cooked.
Peel the carrots, finely grate.
Remove the husk from the onion, cut it into small cubes.
Fry half of the onion and carrots lightly in butter.
Mix with rice and turkey meat, salt, season.
Wash the peppers, remove the stalk, seeds, partitions.
Spread the filling over the peppers, tamping it down with a spoon.
Fry the remaining vegetables in vegetable oil. Add tomato paste, simmer for 5 minutes.
In a dry frying pan, fry the flour, add the cream and, stirring intensively, thicken. In a thin stream, while stirring, pour in the broth. When it thickens a little, mix it into the roast.
Put the peppers in a saucepan, pour in the gravy. Simmer the peppers over low heat for 40 minutes.

Serve stuffed peppers cooked according to this recipe, follows with gravy. It will be thick enough.

Peppers stuffed with meat, rice and mushrooms in sour cream sauce

sweet pepper - 1.5 kg;
minced meat - 0.5 kg;
rice - 0.2 kg;
carrots - 0.5 kg;
onions - 0.5 kg;
mushrooms (porcini or champignons) - 0.4 kg;
sour cream - 0.2 l;
broth or water - 0.8 l;
butter - how much will go;
salt, seasonings - to taste.

Cooking method:

Prepare the peppers by washing them, cutting off the tops, removing seeds and membranes.
Mix boiled half-cooked rice with minced meat, salt it and season.
Peel, finely grate the carrots.
Cut the onion as small as possible.
Mushrooms cut into cubes.
Melt the butter in a frying pan, fry the onion and carrots in it until soft, add the mushrooms and continue to fry the contents of the pan until the liquid released from the mushrooms has evaporated.
Divide the vegetables with mushrooms into two parts, one of which should be slightly larger than the other.
Mix most of it with rice and minced meat, the smaller part with sour cream.
Dilute sour cream with broth.
Stuff the peppers with the prepared stuffing. Put them in a saucepan, pouring sour cream sauce.
Put the pan on the stove and simmer the peppers in sour cream sauce 45 minutes.

This dish will certainly appeal to those who are not indifferent to mushrooms.

Cooking stuffed peppers in a pan is not difficult. The sauce in which they are stewed can be used as a gravy.