Stuffed Peppers - General Principles and Methods of Cooking
You should also look for such an ideal dish as stuffed peppers. And beautiful, and tasty, and satisfying and easy to prepare. Whatever pepper is stuffed with, it is always insanely tasty. Be it minced meat, mushrooms, rice, vegetables, shrimp, cheese, buckwheat, pasta. When serving, it is poured over with gravy, in which it was stewed, and a bowl with sour cream is always put on the table. There are a lot of ways to cook peppers - they are stewed in tomato juice, broth, sour cream, vegetable sauce. It is cooked on a stove, slow cooker or baked in the oven, grill, microwave.
Stuffed Peppers - Preparation
Any peppers of different varieties, sizes, maturity, color, meatiness and other criteria are suitable for stuffing. This vegetable is just perfect for filling it with something; it is like a box, hollow inside. All that is necessary is to remove the tail and clear the fruit of the seeds. The tail can be pressed inward and then pulled back together with the seeds. Or cut off the top with a knife - under the spine or grab a couple of centimeters to get a lid with a tail that you can cover the stuffing with. If rice is used in the recipe, it is pre-cooked until half cooked.
Stuffed Peppers - Best Recipes
Recipe 1: Stuffed Peppers Stewed in Sour Cream
One of the classic cooking options. Everything, as expected, and the onion is both carrot and tomato with sour cream. It is difficult to predict exactly how many pieces of peppers will be required for this or that amount of forcemeat, because peppers come in different sizes - both giants and very small ones. Therefore, if there is excess pepper or minced meat, they can be frozen and used for other dishes. About rice, you can say the same thing. Based on personal preferences, someone puts a couple of tablespoons of it, and someone puts a glass. With experience, you can establish your proportions by determining the amount of food per eye or taste.
Ingredients: any minced meat - 1.0 kg, Bulgarian pepper - 10-15pcs., 2 pcs. bulbs, tomatoes and carrots, 250 ml sour cream, 3 tbsp. tomato paste or sauce, salt, rice - ½ cup.
Cooking method
Prepare peppers. They must first be washed, the tail removed and the seeds cleaned to make hollow containers for minced meat.
Boil rice until half cooked. Dice the onions in half rings and fry together with coarsely grated carrots. When the mass has cooled, mix half the vegetables with minced meat and rice. Pepper filling is ready. It can be slightly salted. Now it remains only to fill each pepper with minced meat and place it in a stewing dish. A cast iron cauldron or a thick-walled pan is better suited for these purposes.
It's time to do gravy or, more correctly, pour. In the half of the fried vegetables remaining in the pan, add tomato paste and chopped tomatoes (if not for the season, you can limit yourself to pasta only), add a couple of tablespoons of water so that the mass does not burn and stew a little. Add sour cream, pepper, salt. Let the gravy boil and pour pepper over it. If there is not enough liquid, you can add boiling water, the main thing is that the fill completely covers the peppers. Bring to a boil, then, after making a small fire, cook for forty to fifty minutes. Stewing peppers occurs when the lid is closed, you just need to leave a small click to let off steam. Ready stuffed peppers are served with gravy, if desired, you can add sour cream. Mmm, delicious!
Recipe 2: Peppers Stuffed with Mushrooms and Pasta
Many tried peppers stuffed with meat with rice, mushrooms, cheese, and, in extreme cases, vegetables. But few people have heard of this kind of stuffing, like mushrooms with pasta. Unusually. In order not to wonder how delicious or compatible it is, let's cook it better. At least in order to have your own idea. And if you like and take root in the dish, you will surprise guests with such unusual stuffed peppers. It is better to take pasta of small sizes, in the shape of a spiral. The pan is placed in a preheated oven.
Ingredients: 150g of pasta, 8 medium sized bell peppers, 300g of fresh mushrooms, 200g of any hard cheese, 2 carrots, tomatoes, onions, 2 eggs, pepper, salt, soy sauce.
Cooking method
Chop the onions in half rings, grate the carrots, cut the tomatoes into cubes and fry all the vegetables in oil, add soy sauce at the end. Cool.
Boil mushrooms and pasta. The main thing is not to overexpose the pasta so that they do not become sour. It is best to bring them to a state of al dente (semi-readiness).
For peppers, cut off the tip with the 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 prepared minced meat. Next, they need to be placed in a pot or a cauldron with sharp ends down, add the roast, add water and put in the oven to cook (180C). Water is added so much that the peppers are half filled. Simmer for 30 minutes with the lid closed, then remove the lid and leave in the oven for another 30 minutes. Served with gravy, sour cream, ketchup or mayonnaise.
Recipe 3: Grilled Stuffed Peppers
Large thick-walled meaty peppers are more suitable for this recipe. They are cooked on the grill, but you can bake in the oven. The dish will be appropriate on the festive table, especially if you take bright - red or yellow fruits. The recipe contains breadcrumbs, it is better if you find not rye but white crackers or use crumbs from white bread. The number of products is indicated in 6 servings.
Ingredients: 6pcs bell peppers, 0.6 kg minced pork, 2 eggs, 4 tbsp. soy sauce, vegetable oil, 4 tbsp breadcrumbs (or breadcrumbs), a large bunch of green onions, cilantro.
Cooking method
Peppers are carefully cut lengthwise so that each half has a tail. Remove the seeds. Get 12 boats.
Finely chop the herbs - onion and cilantro, mix with minced meat. To this also add eggs, beaten with a fork, crackers and soy sauce. Knead mass thoroughly.
With minced meat fill boats of peppers, grease them with oil - both pepper and minced meat, and wrap in foil greased from the inside. Bake for about 35 minutes, periodically turn over. The coals should be too hot so that the peppers do not burn. Boats are served hot.
Recipe 4: Cheese Stuffed Peppers
Original cold and elegant appetizer. As they just do not call it - and the raven eye and the eye of a dragon. But the essence of this does not change. This is a fleshy bell pepper stuffed with cheese with garlic and a whole boiled egg. Which is then cut across into strips of about a centimeter thick. Usually take the fruits of green, red and yellow and make out in the form of a traffic light. But this is not so important, you can arrange the colors as you like. The recipe indicates hard cheese, but, as a budget option, you can take cream. To make it more convenient to grate, pre-cheese is kept for some time in the freezer. It is not necessary to immediately stuff 3 peppers, you can practice on one. The number of products then, respectively, also triple.
Ingredients: 3 large bell peppers, 3 hard-boiled eggs, 300 g of hard (processed) cheese, 3 small cloves of garlic, mayonnaise.
Cooking method
In peppers, cut tails and peel seeds. Finely grate the cheese, mix with chopped garlic and mayonnaise.
We are accepted for assembly. Evenly distribute the cheese mass on the walls, leaving a place in the middle, placing the peeled egg there. Tightly fill the free space between the egg and the walls of the pepper with the cheese mass. Send the stuffed products for several hours in the refrigerator so that the cheese seizes and it is more convenient to cut it. Then cut the peppers across with a sharp knife and place them nicely on a plate or dish.
Recipe 5: Shrimp Stuffed Peppers
Well, there are times when you want something like that, tasty and unusual. Why not treat yourself to a new dish and cook peppers stuffed with shrimps with avocado. The recipe is not for every day; it contains products that are not quite usual for a Russian table. But they, if desired, can be replaced if the original is not found. Instead of mozzarella, you can take ordinary Adyghe cheese, suluguni or feta cheese. To replace capers with olives, olives or pickled cucumber (not pickled, but pickled). Try to cook pesto sauce yourself. Considering that in the recipe you need only 2 tablespoons of sauce, then few products are required. So, mix in a blender (on a grater, pestle, etc.) a piece of cheese (in the original Parmesan, but we then know that our suluguni or Adygei will do), half a spoon of vegetable oil, two or three walnuts (peanuts, cedar) peeled, salt, half a clove of garlic, basil greens - again, for us, exotic. Therefore, we replace with spinach, parsley or do without greens at all. Homemade pesto sauce is ready. Avocados and shrimp still need to take the real ones. If you do not find an avocado, do it without it, just increase the amount of cheese and shrimp.
Ingredients: 4 large bell peppers, 200 g mozzarella, 300 g boiled shrimp, 1 avocado, 2 tbsp capers and pesto sauce, herbs for decoration.
Cooking method
Peppers cut into two halves along, remove the seeds and bake in the oven - 20 minutes at 180C.
Dice avocado, cheese, chop shrimp. Mix everything with capers and fill the halves of baked peppers. Mix a spoonful of vegetable oil with pesto sauce, pour pepper, pepper and bake for ten minutes until the cheese melts. Serve with greenery.
Stuffed Peppers - Useful Tips from Experienced Cooks
If you want to stuff peppers from your garden all year round, in the autumn you need to make preparations. Peel seeds and freeze in a freezer or preserve in jars.
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