Stuffed peppers with minced meat - a popular dish for the summer season. The combination of fresh, fleshy pepper with minced meat and rice allows you to get a healthy, but at the same time, hearty, independent dish.
Stuffed peppers with minced meat (step by step recipe) - the basic principles of cooking
Cooking stuffed peppers with minced meat is a rather time-consuming process. It includes preparing vegetables, cooking stuffings from minced meat and rice groats, stuffing peppers and, in fact, preparing the dish.
First of all, you need to decide on the stuffing. It can be meat or vegetable. Minced meat is better to use mixed pork and beef. But if you prefer poultry, you can use chicken. Ready stuffing can be purchased at the store, but it is better to cook it at home. So you will be sure of its quality. To do this, take the fillet of pork, beef or poultry. Washed under a tap, cut films, excess fat and skin. The meat is cut into small pieces and chopped using a blender or meat grinder. If you use different types of meat for cooking minced meat, take them in equal proportions.
Rice cereal for the filling is washed, constantly replacing water, until it ceases to be cloudy. Rice can be used any: steamed, long-grain or round. Then the cereal is boiled until half cooked, or added to the raw filling. It all depends on the pepper used for stuffing. Stuffed from boiled or boiled until half-cooked cereals, prepare for thin-walled pepper, or if stuffed frozen or pickled vegetables. Thick-walled peppers can be stuffed with raw rice toppings. The cooked rice is cooled, washed under a tap, laid out on a sieve, and left until all the moisture has drained.
In addition to minced meat and rice, you will need onions and carrots. The peeled onions are washed and finely chopped. Peel the carrots and grind them with medium or large holes.
Put a deep frying pan over medium heat, pour vegetable oil and heat it well. Spread onion in a pan and fry it, stirring regularly, until golden. Then they add grated carrots to the onion and continue to fry, stirring, for another eight minutes, until the vegetable becomes soft. If necessary, add oil.
In a deep bowl spread the minced meat, add rice and about a third of the vegetable fry. All peppers, salt and knead well. You can drive a couple of raw eggs that will hold together the filling, and it will not fall out during the stew.
Peppers for stuffing choose medium size, without damage and wormholes. The vegetable is washed and cut off the upper part with the peduncle. Cleanse the seeds from the inside. Prepared peppers are filled tightly with a filling of rice, vegetables and minced meat.
The remaining fry is combined with tomato paste and sour cream. Mix and spread in a pan. Stuffed peppers are laid up on top of vegetables. Try to choose a saucepan so that the peppers stand firmly in it and there is no space left between them. Pour all over with hot water or broth so that the liquid almost completely covers the peppers. The pot is placed on the stove. As soon as the contents begin to boil, cover, twist the fire and simmer for another forty minutes.
For a change in canned meat you can add canned corn, cheese, sliced olives, etc.
Ready peppers are laid out on a plate and watered with sour cream and tomato sauce with vegetables.
Stuffed Peppers with Minced Meat The step-by-step recipes below will help you cook this dish on the stove or in the oven.
Recipe 1. Stuffed Pepper with Minced Meat: A Step-by-Step Recipe
Ingredients
ten pods of bell pepper;
30 ml of vegetable oil;
a pound of ground beef;
salt;
200 g of rice cereal;
black pepper;
150 g of tomato paste;
150 ml sour cream;
two onions;
two carrots.
Cooking method
1. Rice can use steamed, round or long-grain. Rinse the cereals thoroughly. To do this, pour the rice into a sieve and keep it under running water until it becomes transparent. Stir the cereal constantly with a spoon. Or put the rice in a bowl, fill it with water, mix and drain the muddy water. Perform the operation until the water is no longer cloudy. Put the washed rice in a pan, pour clean water and put on a small fire and cook until half cooked. Then fold the cereal onto a sieve and rinse, stirring, under running water. Leave the rice to glass all the liquid.
2. Peel the onions, rinse and cut into small pieces or thin quarter rings.
3. Remove carrots from the peel with a sharp knife or a special device for peeling vegetables. Rinse the peeled carrots under the tap and grind with a coarse grater or combine.
4. Heat the oil in a deep frying pan. Put chopped onions in it and fry over medium heat, stirring regularly, until it is browned. Then add carrot chips and continue to fry without stopping stirring. Cook the vegetable fry for another eight minutes.
5. You can use ready-made stuffing. But if you want to get a truly high-quality product, cook it yourself. To do this, take in equal proportions a cut of pork and beef. Rinse the meat under the tap, cut the films and veins. Cut the meat into small pieces and twist through a meat grinder or grind in a blender to the state of mincemeat. Put it in a deep bowl, season with salt and pepper.
6. Add minced rice and half-fried vegetables to the minced meat. Knead the filling thoroughly with your hands.
7. Wash the peppers and wipe with a cloth. Carefully cut the top along with the stem. Thoroughly clean the inside of the seeds. Before stuffing, peppers can be boiled. So it will become smoother and softer. To do this, put a pot of water on medium heat. Once it boils, dip the peppers in it and hold for a couple of minutes. Then remove them with a slotted spoon and cool.
8. Fill the prepared pepper with the stuffing from minced meat and rice, ramming it tightly.
9. Combine sour cream with tomato paste and mix. Sour cream is better to take 10%. If you don’t have tomato paste, you can replace it with non-hot ketchup. The sauce should be liquid enough. Therefore, if you use thick sour cream, you can dilute it with boiled water.
10. At the bottom of the pan, in which the peppers will be cooked, put the remaining vegetable frying and distribute it evenly on the bottom. On top, lay the peppers tightly together, with the cut up. Pour the contents of the pan with sour cream and tomato sauce, cover and place on the stove. Turn the heat on to a medium level and cook for half an hour. Put the prepared stuffed peppers on a plate, chop finely chopped herbs and serve. Stuffed peppers with minced meat A step-by-step recipe for cooking on the stove allows you to cook a juicy and aromatic dish.
Recipe 2. Stuffed peppers with minced meat: a step by step recipe in the oven
Ingredients
eight pods of bell pepper;
two bay leaves;
half a kilogram of minced meat;
six peas of allspice;
½ cup rice;
150 ml of tomato sauce;
three carrots;
150 ml sour cream;
three onions;
table salt;
60 ml of vegetable oil;
black pepper;
chicken eggs - two pieces.
Cooking method
1. Use the minced meat purchased in the store, or cook it yourself. Take in equal proportions beef and pork pulp. Wash the meat, peel off the films and veins, cut into pieces and grind through a meat grinder.
2. Rinse the rice groats by changing the water several times. Put it in a saucepan, pour boiled water and put on medium heat. Cook rice until half cooked. Then recline on a sieve and rinse under running water. Leave the glass to all liquid.
3. Peel the onions and carrots. Wash the vegetables and chop: chop the onion into small cubes, grate the carrots on a grater with large holes.
4. Place a deep frying pan with vegetable oil on the stove. Turn on the fire to a medium level. Once the oil has warmed up, put the onions in it and fry, stirring constantly, until golden brown. Then add the grated carrots and continue cooking, without stopping mixing, for about eight minutes.
5. In a deep bowl, put the minced meat, boiled rice until half cooked, and about a third of the vegetable fry. Beat two eggs, season with pepper and salt. Mix thoroughly with your hands.
6. Combine sour cream with tomato sauce and mix.
7. For this cooking method, take fleshy bell peppers. Rinse the pods and towel. Cut each pod in half lengthwise. Remove the seeds. Leave the tail. Fill the halves of pepper with filling, ramming it well.
8. At the bottom of a deep form, lay the fried vegetables. Spread them evenly along the bottom of the mold. Spread the halves of peppers on top with the cut up. Pour them on top of tomato and sour cream sauce. Pour in water so that its level reaches the middle of the form.
9. Preheat the oven to 180 degrees. Place the peppers in the middle tier. Cook for half an hour.
Stuffed Peppers (Step-by-Step Recipe) - Tips and Tricks
- You can add spices and seasonings to the minced meat, which you usually use to prepare meat dishes.
- To make the dish aromatic, and its taste richer, add finely chopped parsley, basil, thyme, dill, etc. to the minced meat or sauce.
- If there is space left between the peppers in the pan, you can fill it with slices of zucchini.
- Stuffed peppers in the oven can be crushed with grated cheese.
