In this article we will tell you how to cook stuffed peppers in the oven... In general, juicy, sweet, bright bell peppers are an excellent base for stuffing. And it turns out such a dish is not only tasty, but also very beautiful. Even with high-temperature processing, bell pepper retains its natural rich color and makes any dish with its inclusion more appetizing and attractive. can be made with different fillings: with minced meat, with cereals, with vegetables and their combinations. But the most popular and widespread is, after all, peppers stuffed with rice and meat. This dish is completely independent, and does not require an additional side dish.

You can cook stuffed peppers - or rather, process them - in two ways: stew in a cauldron or bake in the oven. We decided to pay attention to the second method. Peppers are baked "dry" or with different fillings (mayonnaise, tomato, cream, etc.). In addition, the voids between the peppers can be filled with slices of potatoes or zucchini, slices of tomatoes, onions and carrots ... Vegetables will be an excellent decoration and addition to this dish.

So to cook "Stuffed pepper" recipe in the oven you will need the following products:
- 5 bell peppers,
- 0.3 kg of minced beef (or any other),
- 1 carrot,
- 1-2 tomatoes,
- 1 onion,
- 100 g of rice,
- 1 tbsp. ketchup,
- spices,
- a few sprigs of basil,
- 200 ml cream 20%.

First of all, the filling is prepared for stuffing peppers. It will consist of minced meat, rice and sauteed vegetables (carrots and onions). First, the selected minced meat (not necessarily beef) is taken, laid out in a hot frying pan, into which a little vegetable oil is poured, and fried. Not too hot ketchup, salt and spices are added to it. The minced meat should be quite aromatic. Therefore, it is better to add chopped fresh herbs (for example, basil or cilantro) to it.

Onions and carrots are fried in a separate pan until translucent. Having smelted vegetables, they need to be poured into the minced meat. Rice is pre-boiled; to make it crumbly, it must be cooked in a portioned bag. Boiled rice also pours out for minced meat and vegetables. The filling is thoroughly mixed.

Then the bell peppers are prepared. They should be thoroughly washed and cut in half lengthwise, into two kind of boats. In this form, the peppers will be more convenient to stuff and bake in the oven. But if you want to keep the shape of the pepper, then you just need to cut off the top of the "cap" and clean out all the seeds, removing the stalk.

Now you can proceed directly to the filling of the peppers. But before that, they should be slightly salted or blanched in salted water. Place the peppers filled with filling on a greased baking sheet. Tomato cubes are placed between the peppers. Stuffed peppers and tomatoes should be covered with 20% liquid cream so that the peppers are half covered.

Place the filled baking sheet in the oven. Baked stuffed peppers with minced meat in the oven about 40 minutes at moderate temperature. Serving to the table, pepper can be garnished with herbs and served with creamy tomato gravy or sauce. Well, if you put it to it, then your guests will definitely swallow their tongue.

Sauce for the dish « Oven baked stuffed peppers»Can be cooked in a special way. For him, tomato paste diluted with water, sour cream, ground black pepper and salt are combined. The ingredients are mixed, heated over the fire and the peppers are poured into the resulting sauce. If desired, chopped garlic and herbs can be added to the tomato-sour cream sauce.

How to cook stuffed peppers in the oven

But the hostesses not only fill the peppers with minced meat. Mixtures of rice and vegetables are often preferred. For this type of stuffed pepper, you need the following ingredients:
- 1 kg of bell pepper,
- 150-200 g of rice,
- 2 tomatoes, onions and carrots,
- 4 cloves of garlic,
- a bunch of greens,
- spices.
For the sauce you will need:
- 5 ripe meaty tomatoes,
- 1 pc. onions and sweet peppers,
- 2 tbsp. tomato paste
- 3 cloves of garlic,
- pepper, salt.

So how cook stuffed peppers in the oven with rice and vegetables. It is better to stuff whole peppers with such a filling, cutting off only the top with a stalk from them and cleaning the seeds. But you also need to rinse the peppers with cold water, dry them and fry them on both sides in a pan in vegetable oil.

Rice is boiled in the usual way. Ripe and soft tomatoes should be cut into small pieces. Chop the garlic. Onions are chopped and also fried in oil. Grated carrots are added to the onions in the pan, and then boiled rice, garlic and tomatoes. The filling is fried for 5 minutes, and then it is peppery and salted. Remove the pan from heat and let the filling cool. Prepared bell peppers are stuffed with the resulting cooled mass.

To dress the dish, prepare a sauce of tomatoes, bell peppers and onions. Tomatoes must be mashed in a meat grinder. Peeled and finely chopped onions are fried in vegetable oil in a pan. To the onion, without removing the pan from the heat, first sweet peppers are added in turn, and then tomato puree. The dressing is fried for about 15 minutes. Then tomato paste, pepper and salt are added to it. For spiciness, you can put a little hot pepper. Pour the stuffed peppers on top with the prepared sauce (not too much so that the pepper does not "float" in the filling) and send them to bake in the oven.

Peppers stuffed with rice and vegetables are baked at a temperature of about 150 degrees C for 30-40 minutes. It will turn out very tasty if you sprinkle the peppers with grated hard cheese 5 minutes before the end of baking. And some even use cheese as a filling, using the recipes “ Pepper stuffed with cheese in the oven».

You can stuff peppers for baking with different fillings, and this is not only peppers stuffed with meat in the oven... From the unusual and non-standard at first glance, one should highlight the fillings of pasta and even shrimp. But stuffed peppers will turn out delicious with any filling. And what to serve with him, then with such dishes an ordinary dinner will turn into a feast.

In our country, baked stuffed peppers can be considered a traditional dish. It is difficult to find a person who has not tried it at least once in his life. Large ribbed and bright peppers seem to be specially created to be stuffed with other vegetables, meat or even fruits. This method of cooking allows you to pamper your family not only with a delicious, but also a healthy dish. What can we say about its aesthetic beauty. The multi-colored fruits under the "fur coat" of cheese and herbs look just great.

Be sure to try cooking stuffed peppers in the oven in your kitchen. The recipe can be absolutely anything. We offer you a special selection, where there are the simplest options and more complex original dishes in the ingredient composition.

Bell pepper stuffed with mozzarella cheese

A surprisingly simple and delicious dish of vegetables and meat. Mozzarella cheese and garlic add a special piquancy to the taste. The preparatory process will take no more than fifteen minutes, and the cooking itself will take 45 minutes. All ingredients are for four servings. You will need:

• bulgarian pepper (any color) - 4 pcs.;
• ground beef - 500 g;
• medium-sized onion - 1 pc.;
• boiled rice - 180 g;
• two cloves of garlic;
• tomato sauce (liquid consistency) - 300 g;
• mozzarella - 100 g;
• salt to taste.

Cooking steps

The suggested recipe for baked stuffed peppers is pretty simple. A little time - and as a result, a tasty and healthy dish is on the table. The top of the pepper must be cut off, cleaned from the inside and rinsed. In order for it to stand exactly on the baking sheet, you can cut off the lower part quite a bit. Blanch the peppers for two minutes in boiling water.

Stew the ground beef and finely chopped onions separately until cooked. Then pour in a glass of tomato sauce, add rice, salt and garlic. Cook the mixture for another 3 minutes.

Preheat the oven to 180 degrees beforehand. Fill the peppers with the prepared mixture and place vertically on a baking sheet (or in a glass dish) greased with vegetable oil. Top with the rest of the tomato sauce and cover tightly with foil. Cook in this form for ten minutes, then remove the lid and bake until tender. Finally, sprinkle with cheese and let it melt. Serve baked stuffed peppers (see photo in the section above) as an independent dish with fresh vegetables or green salad.

On the eve of holidays or for children, the dish can be decorated in an original way. For example, as in the photo above. Use orange or yellow pepper, add eyes, nose and mouth to it, and use the cut cap along with the stalk.

Mexican-style stuffed peppers

This Stuffed Pepper recipe contains only natural and healthy ingredients. Oregano, cumin and hot chili add aroma and spice to the dish. Serve with light arugula and spinach salads, boiled cauliflower and homemade bread. To prepare a dish you will need:

• sweet peppers with a removed top and a seed box - 6 pcs.;
• minced turkey (chicken) - 500 g;
• cooked brown long grain rice - 180 g;
• salsa sauce - 400 g;
• fresh or canned corn - 200 g;
• ½ tsp each. chili peppers, oregano and caraway seeds;
• Black beans (cooked or canned) - 180 g
• medium-sized onion, finely chopped.

As you can see, in order to cook baked stuffed peppers according to this recipe, rather non-standard products are required, but at the same time, they are quite affordable. Beans can be substituted for beans, and the salsa sauce can be prepared by yourself in advance.

Cooking process

Preparing the dish is extremely simple. It is necessary to mix all the ingredients for the filling in a separate bowl, mix the mass thoroughly until smooth. Then stuff the prepared peppers with the cap off. Then carefully place them in a deep baking sheet greased with vegetable oil, tightly to each other and cover with the previously cut "caps". Add a little water (1/3 cup) and bake in the oven over low heat for several hours to soak each other in. The readiness will be indicated by black markings on the pepper.

Stuffed peppers, baked in the oven with minced meat, in Spanish

The original recipe for baked peppers in Spanish resembles the previous one in many ways, but has some specific characteristics and ingredients. This is an absolutely vegetarian dish. Two halves of baked peppers contain 311 calories and 3.4 g of fat. A great dinner option for those with weight problems or dieting.

So, to prepare the peppers baked according to this recipe, you need to take the following products:

• large bell pepper (multi-colored) - 4 pcs.;
• 170 g quinoa (or rice);
• 460 ml vegetable broth;
• 120 g salsa (or regular tomato sauce);
• 400 g black beans (ready-made);
• 170 g corn;
• 2 garlic cloves (minced)
• 1.5 tsp. ground cumin and red hot pepper.

These are the main ingredients that the pepper will be stuffed with. In addition to them, you will need one ripe avocado fruit, lime juice, ground coriander, chopped red onion and a little hot salsa as an addition.

How to cook?

It takes a little time to pre-process the food to make the baked stuffed peppers according to this recipe. The quinoa should be boiled in a vegetable broth until tender, which will take about twenty minutes. In this case, the cereal should become "fluffy" and absorb all the liquid. Pepper must be washed and divided into two halves, cleaned of seeds and partitions. Preheat the oven to 170-180 degrees. Grease a baking sheet with oil.

In a separate bowl, combine cooked quinoa with the rest of the ingredients (excluding extras). Adjust the flavor by adding salt, spices and pepper. Fill the pepper halves generously with the mixture, place them on a baking sheet and cover with foil. Cook for about half an hour. Then remove the foil and reduce the heat, continue baking the vegetables for another 15-20 minutes.

Decorate the finished baked stuffed peppers in the oven (photo in the previous section) with slices of ripe avocado, sprinkle with ground coriander and red onion, sprinkle with salsa. Serve with light green salads.

Pepper, in teriyaki sauce

The classic recipe for stuffed and oven-baked peppers in this case takes an unexpected turn towards Asian cuisine with its best traditions. An excellent dinner for two, moderately spicy, sweet-sour-spicy and original. For cooking, you should take:

• 100g cooked white rice
• 130 ml of meat broth;
• 2 large bell peppers;
• 250 g ground beef;
• stalk of green onions (chop along the side);
• 1 medium grated carrot
• 3 tsp brown cane sugar;
• 3 tbsp. l. soy sauce;
• 1 tbsp. l. chopped garlic;
• ½ tsp ground ginger root;
• 60 g mozzarella cheese.

Cooking technology

Delicious and aromatic baked - a great alternative to a traditional dinner. It combines two components at once - the main course and the vegetable side dish.

Before you start preparing food, you should turn on the oven and preheat it to 180 degrees. Next, boil the rice in meat broth until half cooked. Cook the ground beef along with the carrots and the white part of the onion stalk in a frying pan with a little vegetable oil. The vegetables should be soft and the meat should be dark brown. In the next step, add the cane sugar, ginger, garlic and soy sauce, and cook until the liquid is absorbed - one or two minutes. Divide the pepper into two halves, peel off seeds and partitions, fill with the filling and place on a glass dish greased with vegetable oil. First bake it under foil for 30-40 minutes, and then bring it open until tender. Sprinkle cheese and green onions on top before serving.

Hearty breakfast - stuffed baked peppers (recipe)

The photo that you see below reveals the secret of an interesting serving of this dish from the first minutes. A hearty breakfast with tuna, eggs and vegetables will fill you with energy and strength for the whole day, giving you a great mood thanks to its bright colors and great taste. For cooking you will need:

• 3 bell peppers (multi-colored);
• 1 can 250-300 g;
• 3 medium sized tomatoes;
• 1 tbsp. l. olive oil;
• 1 onion;
• 2 cloves of garlic;
• 5 chicken eggs.

Cooking sequence

The main condition for breakfast is the speed of preparation. First of all, turn on the oven at 200 degrees and leave to heat up. Treat the tomatoes with boiling water, remove the skin, remove the seeds and cut into medium-sized cubes. You can do this the night before, or use canned tomatoes.

Cut the pepper into halves, free from seeds and partitions. Chop one part into cubes. In warmed olive oil, fry the onions until light golden brown, add garlic, tomatoes, tuna and heat for 2-3 minutes. Chopped thyme can be added for flavor. Balance the flavor with the right amount of pepper and salt. Stuff the peppers with the mixture and make a small indentation in the middle. Place them on a greased baking sheet or use parchment paper. Gently break a raw egg into each half of the pepper. Bake in the oven until the protein is ready, usually about fifteen minutes.

Baked stuffed peppers with tuna for breakfast is original, not boring and very satisfying. Cooking will take even less time if you prepare all the ingredients in advance, in the evening. In the morning, you just have to fill the halves of the pepper and bake. The shorter residence time in the oven preserves the flavor of the vegetables.

Do you like stuffed peppers? Many will answer this question in the affirmative. This dish is very tasty and satisfying, it will come to the table for any celebration. And you can cook it in different ways, for every taste and wallet. Today we will talk about stuffed peppers baked in the oven. Memorize our recipes: they will come in handy during fasting, and on a holiday, and for every day.

Ingredients for the dish

The main product for our recipes is bell peppers. It is very important to choose the right shape. Fruits should be even, smooth, without traces of damage, with firm pulp. And for the dish to turn out beautiful, the color of the peppers should be bright. Combine ripe red, green and yellow fruits, then the stuffed peppers will arouse even more interest among the guests! After all, everyone knows that the first step in evaluating a dish is its appearance.

Choose ripe, vibrant and juicy peppers

Note! In order for the stuffed peppers to evenly bake or stew, you need to choose fruits of small and medium sizes. Problems can arise with a large vegetable: the filling on the outside will boil down, but on the inside it will remain raw. A semi-finished dish is not included in your celebration plans, is it?

And what to choose for the filling? Traditionally, we stuff peppers with meat and rice, adding vegetable fries and spices to them. It turns out that there are so many ways to stuff pepper - it's just that your eyes run wild! And serving a ready-made dish in various sauces is also a whole art. This is what we'll talk about today. In the meantime, remember a few basic cooking tips:

1. Preparation of pepper for stuffing is as follows: the fruits are thoroughly washed, the top is cut off from them so that it is convenient to put the filling; partitions with seeds are removed from the inside. Rinse again and you're done.
2. In any case, the rice for the filling is boiled until half cooked. When baked or stewed, raw grains will remain tough, while boiled ones will simply creep into an unpleasant sticky substance.
3. Stuffed peppers are very fond of fresh herbs. Add more basil, green onions, parsley, or dill at the end of cooking.

That's all, perhaps. Now you can start cooking directly.

Step by step recipes

Here are some common ways to cook stuffed peppers. Do not forget that they can serve as a kind of basis for you to experiment with, adding something new to your liking.

Meat and rice - non-replaceable classics

This recipe is very simple, you probably have eaten such a dish more than once, even if you have not prepared it yourself. It's time to try making it yourself.

You will need:

• 15 bell pepper fruits;
• 500 g of meat - pork, beef;
• 100 g of rice;
• 10 medium sized tomatoes;
• 5 leaves of lavrushka;
• 5 peas of allspice;
• 5 peas of black hot pepper;
• 1 teaspoon ground paprika
• salt to taste.

Cooking method:

1. Rinse the rice and set it to cook until half cooked, pouring 1 glass of salted water.

   Rinse and boil the rice for the filling

2. Meanwhile, twist the meat into the minced meat in a meat grinder. Season with salt and pepper. When the rice is cooked, cool it a little and mix with the minced meat until smooth.

   Prepare minced meat and mix it with rice

3. Prepare the pepper: wash, cut off the tops, remove any excess.

   Peel the bell peppers

4. Stuff each fruit tightly with minced meat and fold in a saucepan or deep pan. Place the peppers tightly, close to each other.

   Fill the peppers with minced meat and place in a baking dish

5. Wash the tomatoes, cut into wedges and send straight to the peppers.

   Chop the tomatoes and put them on top of the peppers

6. Add spices. Juice the tomato paste by diluting it with enough water so that the resulting liquid covers the peppers by half.

   Add water, tomato paste and spices and send the dishes to the oven

7. Send the form or pan into an oven preheated to 180 degrees for as much as 40 minutes, let the peppers think about their behavior there. In the meantime, prepare something else.

   Serve hot peppers with rice and meat

The beauty of this recipe is that no additional sauces are needed for the finished stuffed pepper: the juice in which the stewing took place becomes an excellent rich gravy.

Stuffed pepper halves

The peculiarity of the recipe in the form of stuffed peppers - the fruits must be cut across.

Stock up on these products:

• 1 kg of bell pepper;
• 500 g minced meat;
• 1 medium carrot;
• 1 medium onion;
• 4 tablespoons sour cream;
• 2 tablespoons tomato paste
• 100 g of rice;
• 3 tablespoons of fresh herbs;
• 1 pinch of salt, pepper and paprika.

Cooking method:

1. Wash the peppers, cut them in half across and peel them. So that the pulp is not too tough, boil the fruits for a couple of minutes in boiling water and dry.

   Peel the pepper, cut into halves and boil a little

2. Add salt, spices, finely chopped onions and herbs, grated carrots to the minced meat.

   Add onions, herbs and carrots to the cooked minced meat

3. Boil the rice until half cooked, cool and mix it with the minced meat.

   Mix minced meat with rice, cooked until half cooked

4. Fill the halves of the peppers with the mixture and place them on a baking sheet.

   Fill the halves with minced meat and rice, place on a baking sheet

5. For an original taste and juicy aroma, pour the stuffed peppers with a sauce of carefully mixed sour cream and tomato paste with salt and any spices to taste.

   Pour the tomato and sour cream sauce over the stuffed peppers

6. Turn on the oven 180 degrees, and when it warms up, place a baking sheet with halved pepper in it. After 40 minutes, you can take it out and serve.

   Bake in a hot oven until tender

Cheese recipe

This dish is slightly different from the previous one. Cheese should be added to such bell pepper “boats”, but thanks to it the taste of the filling turns out to be completely different!

Take these products:

• 3 large bell peppers;
• 500 g of water;
• 350 g of minced meat (preferably pork - it is fatter);
• 150 g of rice, boiled until half cooked;
• 100 g of any hard cheese;
• 200 g medium-salted feta cheese;
• 5 medium onions;
• 1 tablespoon tomato paste
• 50 g sunflower oil;
• salt, pepper, seasonings - to taste;
• 2 cloves of garlic;
• greens for decoration.

Cooking method:

1. It is better to use large peppers in this recipe. Since they are cut in half lengthwise, the filling will bake perfectly.

   Prepare the peppers for stuffing

2. Thoroughly mix the minced meat, rice and finely diced or grated cheese. Add chopped onion, squeezed garlic (you can take more if you like this taste and aroma), and any seasonings to your taste.

   Prepare the filling with minced meat, feta cheese, onion and rice

3. Spoon the resulting filling into pepper boats. Stack tightly, forming small slides.

   Place the filling in the pepper halves

4. Heat vegetable oil in a skillet and fry chopped onions. When it turns golden brown, add tomato paste, some water and simmer for 5 minutes. Salt.

   Saute the gravy in a skillet

5. Place the stuffed boats in a deep baking sheet, after filling the bottom with gravy. Spread hard grated cheese on top of the filling in the peppers.

   Arrange the peppers on a baking sheet and sprinkle with grated cheese

6. It remains only to preheat the oven and send our peppers into it. Cook for 30 minutes at 190 degrees.

   Bake in the oven until tender

With chicken and sauce

This dish is traditionally prepared in Bulgaria. You can easily find all products in our stores or even in your garden:

1. Cut off the tops from the peppers, select all the insides and rinse. Lightly brush with vegetable oil and bake in the oven for 10 minutes.

   Peel and simmer pepper in the oven

2. Boil the rice until cooked through. Twist the chicken fillet in a meat grinder. Fry chopped onions in oil. Combine all ingredients, stir until smooth, add spices and salt.

   Make the filling

3. Place the filling tightly in the peppers. Do this carefully so as not to damage the fruit pulp. The rice is already fully cooked and will not increase in volume when baked in the oven.

   Stuff the pepper with the filling

4. Prepare the sauce: tomato pulp, finely grated carrots and crushed garlic, simmer for 25 minutes in a skillet under the lid. Add a little water, or preferably dry wine.

   Roast the sauce

5. Wipe the resulting mixture through a fine sieve. Add 2 tablespoons of sugar, salt and pepper.

   Rub the frying until smooth through a sieve

6. Pour the prepared sauce into a shallow saucepan. If desired, you can add a little ketchup or tomato paste to it. Put on low heat and bring to a boil. Dissolve flour in a cup of water, mix thoroughly so that not a single lump remains. Strain through a sieve and pour into the boiling sauce. Let it simmer for 10 minutes.

   Finish preparing the sauce: stew the grated frying with flour dissolved in water

7. Fold the stuffed peppers in a prepared baking sheet or saucepan, pour the sauce over them. Put in the oven for 20 minutes at 180 degrees.

   Pour the sauce stuffed with chicken and simmer in the oven until tender

8. Serve hot peppers and be sure to add sour cream!

   When serving, add sour cream

Vegetables as filling

If you prefer vegetarian cuisine, then you should not deny yourself stuffed pepper - this dish is just for you. And for meat lovers, such a recipe will come in handy during Lent.

Take these products:

• 1 kg of colorful bell peppers;
• 2 small eggplants;
• 2 medium onions;
• 1 medium carrot;
• 2 tomatoes;
• 1 cup rice
• 1 glass of tomato juice;
• 1 glass of sour cream;
• salt and seasonings.

Cooking method:

1. Place a pot of rice in salted water over the fire and peel the peppers as usual while it is cooking.
2. Grate the peeled carrots, finely chop the onion.

   Grate carrots

3. Wash the eggplants, cut off the peel if necessary. Cut the pulp into cubes.
4. In the meantime, the rice was cooked until half cooked. Rinse it with cold water through a colander.
5. Scald the tomatoes with boiling water and peel off the skins easily. Cut them into small cubes.
6. Heat the oil in a frying pan, fry the onions and carrots in it until soft and golden brown. Put them in a deep bowl, add a little more oil and mix with eggplants and tomatoes. Simmer until the moisture from the tomatoes evaporates. This will soften the eggplants. Now put rice, spices, salt there, and mix thoroughly.

   

   Fill the peppers with minced vegetables and place in a suitable bowl

7. Preheat the oven to 200 degrees and send the dishes with stuffed peppers into it. Leave it on for 40 minutes. After that, try the peppers for readiness: pierce them with a toothpick, and if the pulp gives in easily, add black peppercorns and a few leaves of lavrushka.
8. Wait another 15 minutes, and you can serve the finished dish on the table.

With mushrooms in sour cream

An incredibly tasty dish, especially for mushroom lovers. In Lent, such stuffed peppers will also go for a sweet soul, and vegetarians will like it - you just need to exclude sour cream or replace it with a thick sauce in vegetable broth.

Products:

• 1 kg of medium-sized peppers;
• 1 cup rice
• 2 onions;
• 0.5 kg of champignons;
• 1 glass of sour cream;
• 2 tablespoons olive oil
• 2 tablespoons tomato paste or 1 cup tomato juice
• salt, sugar, hot pepper;
• fresh dill and parsley;
• dry savory, parsley, oregano and dill.

Cooking method:

1. Boil rice, rinse in cold water. It should be less than mushrooms.
2. Fry finely chopped onions in oil. Add sliced ​​mushrooms to it, mix. Cover the pan with a lid and simmer for 10 minutes. After that, remove the lid: let all the moisture evaporate and the mushrooms and onions become dry. Otherwise, the filling may leak out of the peppers when baked.

   
   

Step 1: Prepare the rice.

One of the main ingredients for stuffed peppers filling is rice. But before you put it inside the peppers, you need to prepare the cereals. To begin with, the rice is washed under running cold water. This should be done until the liquid becomes completely transparent. Then put the clean cereal in a saucepan and pour it with cold water, based on the 1 glass need rice 2 glasses water. You need to cook cereals under a closed lid for 15-20 minutes until all the water has boiled away. In the meantime, while the rice is cooking, you have time to start preparing the rest of the ingredients.

Step 2: Prepare the onions and carrots.

Peel the onion and cut off the unsuitable ends. Pre-moisten the knife with cool water and chop the onion with it. It is best to cut this ingredient into as small pieces as possible.
Peel the carrots with a special knife. Then we rinse the vegetable with running warm water, removing adhered dirt and earth. This ingredient can be cut into thin strips, or you can simply chop it with a grater.
When the vegetables are chopped, preheat a skillet and melt the butter in it. Fry the onions until lightly transparent, then add the carrots and continue cooking over medium heat, stirring all the time. Saute the ingredients until the carrots change color and soften. Do not forget to add salt and black pepper to taste as well.

Step 3: Prepare the cheese.

Grind the cheese with a medium or coarse grater. In order to avoid sticking and speed up the cooking process, slightly moisten the tool with cool water, and pre-cut the cheese into pieces that will easily fit into your hand.

Step 4: Prepare the minced meat.

Minced meat must be defrosted before cooking. To do this, simply put it in the refrigerator in advance from the freezer, or just let it stand for a couple of hours at room temperature. Then print and mash with a regular fork.

Step 5: Prepare the peppers.

We wash the bell peppers under running warm water. Now carefully cut off the very top with a tail with a knife. We remove the hat, and with it the core with the seeds. Rinse the peppers again under running water. Be careful not to damage the vegetables themselves, otherwise the filling will simply leak out of them. Dry the peeled bell peppers with disposable paper towels, both inside and out.
You can also cut the peppers lengthwise, making them look like boats. You can also leave the ponytail with the top and make something like a cap out of them.

Step 6: Prepare the filling.

In a deep bowl, combine cooked rice, fresh pork and ground beef, and fried onions and carrots. Add more salt and spices, but do not forget that you have already salted the vegetables, and also that the cheese can also be quite salty on its own. Stir the filling and add a few tablespoons of tomato paste to it. As a result, you should get a dense and thick mass, with which we will stuff the peppers.

Step 7: Stuff the peppers.

Now use a tablespoon to spoon the filling into the prepared bell peppers. It is better to lay it without a slide, but, on the contrary, leaving a little more room for the cheese. I usually stuff the peppers tightly by squeezing the contents with a spoon or spatula.

Step 8: Bake the stuffed peppers in the oven.

Let the oven preheat until 180 degrees Celsius. Place the stuffed peppers on a high-rimmed ovenproof baking sheet. High fields are needed so that the vegetables do not fall, and the accidentally leaking filling does not leave the limits of the dishes, because then it can be used as a sauce. Bake the stuffed peppers for 35-40 minutes until complete readiness, but for 5-7 minutes until the end they need to be sprinkled with grated cheese on top. As soon as the specified time has passed, and the minced meat in the filling is ready, and the cheese is transformed into an appetizing golden brown crust, the peppers can be taken out, removed from the baking sheet and served on the table.

Step 9: Serve the stuffed peppers.

Stuffed peppers are an independent dish that does not need any side dish. It is very satisfying and is served only hot. However, if you let the cooled peppers stand in the refrigerator for a while, and then reheat them, they will not lose anything, on the contrary, they will only become tastier.
Bon Appetit!

If you are preparing a dish with the expectation that it will be eaten by small children, then it is better to choose smaller peppers specially for them, so as not to scare the baby with a huge portion for him.

To make the filling even more tender, you can rewind the minced meat in the meat grinder.

Also, in addition to tomato paste, you can add fatty sour cream or mayonnaise to the filling.

Sometimes I come across recipes in which cheese is placed not only on top of the filling, but also underneath, at the very bottom of bell peppers.

By its origin, pepper stuffed with tomatoes, rice, meat is a dish of Balkan and Azerbaijani cuisine. If you stuff colorful juicy fruits with lean meats and vegetables, and then bake in the oven, you get a healthy, moderate-calorie dish suitable for diet menus.

Consider the "meat" and "vegetable" recipes with a photo of stuffed peppers with a filling, baked in the oven, its nutritional value and a rich assortment of accompanying ingredients.

Oven baked stuffed peppers - step by step recipe

Bell peppers are a low-calorie vegetable: 100 g contains only 27 kilocalories. However, when cooked with a filling, it becomes more or less energetic depending on its filling and the way it is cooked.

To make a diet baked dish, you need:

• Choose dense, ripe fleshy peppers with an even color without browning.
• Use lean meats (white chicken is best) and low-calorie vegetables with minimal frying for the filling.
• Use low-fat sour cream and tomato concentrates made from natural raw materials without dyes, flavor enhancers and preservatives.

Consider cooking moderate-calorie peppers in the oven stuffed with meat and vegetables.

The first recipe halved pepper stuffed with chicken, tomato and cheese in the oven:

Preparation:

• Wash and dry the peppers. Without separating the stalks, cut them in half lengthwise. Free the inner chamber from seeds and partitions.
• Pass the chicken through a meat grinder or cut into small cubes.
• Peel the onions, rinse and cut into squares. Free the zucchini from the peel and seeds, cut into medium-sized cubes. Cut the washed tomatoes in the same way.
• Mix prepared vegetables with chopped chicken, add sour cream, season with spices and salt, mix thoroughly.
• Fill the pepper casings with the filling, spread them on a baking sheet lined with oiled baking paper and put them in the oven at 180 ° C for half an hour.
• Grate the cheese coarsely, sprinkle the stuffed peppers with it and finally bake for another 15 minutes.

The energy equivalent of 100 grams of ready-made food is approximately 150 kcal.

The second recipe, vegetarian stuffed peppers:

Preparation:

• Rinse the rice and boil it until half cooked (10 minutes).
• Wash the peppers, remove the top with the stalk, remove the seeds and partitions.
• Peel and wash the onions and carrots, cut them into small cubes. In a well-heated frying pan with vegetable oil, sauté the onion until translucent, add the carrots, simmer over low heat for 7 minutes.
• Peel the eggplants, rinse, cut into cubes, simmer for 5 minutes in a separate skillet. Remove the skin from the scalded tomatoes, cut them into cubes the same way, add to the eggplants, simmer for another 3 minutes.
• Combine rice with onions, carrots, eggplants, tomatoes, add salt and seasonings, mix, fill the pepper "containers" and put them in dense rows in an ovenproof dish with high walls.
• Mix sour cream with tomato paste, pour the resulting sauce over the peppers, add bay leaf, season and bake in the oven at 200 ° C for 45 minutes.

The final calorie content is about 130 units in 100 grams.

Application in the practice of diets

Sweet peppers are one of the vegetable champions in terms of vitamins and minerals, especially vanadium and cobalt: 100 g of baked stuffed peppers cover up to a third of the body's daily need for these rare trace elements.

If there is an ensemble of vegetables in the filling, such a dish is soft cleanses the digestive tract due to being a part of the general composition, as well as heals and strengthens the body thanks to the rich mineral and vitamin bouquet. This calorie-restricted meal is suitable for slimming diets.

Minced meat with dietary meats additionally enriches the dish with proteins, nourishing muscle tissue... Pepper stuffed in this way is a suitable component of a moderate-calorie diet for those who combine weight loss with exercise.

Rich content under color casing - recipe options

Oven-baked bell peppers are stuffed with a wide variety of ingredients:

• Other vegetables - beans, cabbage and, corn, garlic, green peas, potatoes. The last root vegetable significantly raises the total calorie content of the dish.
• Fruit -,.
• Mushrooms - first of all, champignons.
• Fish and seafood such as shrimp.
• Spicy herbs -,.
• Chicken and quail eggs - they are added to the filling raw as a binder and boiled into the total mass of minced meat.
• Dried fruits - prunes, dried apricots, raisins.
• Nuts - chopped walnuts are most often added to the filling.
• Other varieties of cereals - including brown rice, buckwheat.
• Various types of meat, including pork, lamb and smoked meats. For diets, these options are not suitable.

How to cook stuffed peppers in the oven - video

The videos below illustrate meat and vegetarian fillings for oven baked peppers. In the first of them, the making of minced meat from white chicken meat and tomatoes is shown in detail. Pre-baking at 180 ° C takes half an hour. The filled pepper halves are then sprinkled with grated cheese and cooked for another 15 minutes.

The second video is about peppers stuffed with mushrooms, rice, tomatoes and parsley. Prepared stuffed peppers are placed in a high-sided ovenproof dish and poured over with a little chicken stock. After half an hour in the oven at 180 ° C, the peppers are smeared with sour cream and sprinkled with grated cheese. The final baking takes another 15 minutes.

With a dietary composition of the filling, stuffed bell pepper baked in the oven is a suitable dish for slimming menus and sports diets. The rich mineral and vitamin composition, in combination with plant fibers, contributes to the overall recovery and cleansing of the body.

How do you cook stuffed peppers in the oven? Which filling option do you consider optimal for this dish? Do you cook them with fruit? Do you use it in dietary practice? Share your culinary experience, impressions and useful tips with us in the comments!