Stuffed peppers are boiled for about 30 minutes. During this time, any filling is boiled – meat, vegetables, cereals.
Stuffed Peppers Recipe
-sized green bell peppers – 8 pieces (keep in mind that 8 peppers will fit in 1 layer in a standard saucepan with a maximum diameter of 20-21 cm, for 2 layers you will need a saucepan 18 centimeters high)
Beef, pork or mixed minced meat – 500 grams
Rice – half a glass
Onions onion – 1 head
Carrots – 1 large carrot
Tomato paste – 2 tablespoons
Sour cream – 2 tablespoons
Black pepper, parsley, salt – to taste
1. Rinse the pepper, cut in the upper part, clean the seeds and, if possible, the partitions. It is important that the pepper is not torn anywhere, otherwise it will fall apart in the pan during cooking. It is more convenient to cut the peppers with a short thin knife, carefully circling the stem and grabbing some of the seeds. Too small holes should not be cut out – it will be inconvenient to remove the seeds through them. To shake out the separated seeds from the pepper, you should take the pepper in 1 hand, and gently tap the pepper with the other.
2. Peel the onion, finely chop and fry in butter until golden brown, add grated carrots to the onion, and fry for another 5-10 minutes until the maximum evaporation of the liquid.
3. Measure the rice, cook until half cooked for 10 minutes. It is more convenient to cook rice in a large saucepan, so that later you can add all the remaining products for stuffing to it (save on washing dishes).
4. Put minced meat, onions and carrots to the rice, add herbs and salt, mix well.
5. Stuff the peppers with minced meat using a narrow spoon, tamping the minced meat tightly first at the bottom of the pepper.
5. Mash the minced meat along the walls and cover the pepper with minced meat completely from above.
Cooking stuffed peppers in a saucepan
1. Put the peppers vertically in a saucepan, pour hot salted water up to the level of the middle of the pepper (about 0.7 liters), cover with stalks.
2. Add tomato paste and sour cream, simmer for 30 minutes.
3. Infuse for 5 minutes under the lid, serve, pouring generously with broth.
– Stuffed Peppers : Traditionally, not very sweet varieties are suitable so that the dish has a spicy vegetable taste. You can also use large round peppers, then the dish will be sweetish. It is recommended to use medium-sized fruits so that all the stuffing is saturated with vegetable juice. It is recommended to select peppers of the same height for stuffing, so that peppers that are too short do not sink in the sauce and fall apart.
– Traditionally, minced meat for peppers is taken in equal proportions of pork or beef. It is recommended to cook minced meat yourself from fresh meat with fat, then the peppers will turn out to be very soft and satisfying. Peppers with store-bought mince may be firmer. To cook peppers with light minced meat, you can use minced turkey or chicken.
– There is a big risk to prepare an unsalted dish if you rely on salt only for minced meat. Both pepper and the broth in which the peppers will be cooked need salt.
– For cooking stuffed peppers, you need to pick up a pan . In a standard saucepan, 8 peppers will fit in 1 layer. You can put the 2nd layer of peppers in a pot from 18 centimeters high, but then, in order for all the peppers to be covered with broth, you need much more water, sour cream and tomato sauce. It is unprofitable to cook less than 8 peppers in terms of the use of products: the broth will turn out not so rich. An ideal pot for boiling peppers is a duckling.
– You can cook vegetarian stuffed peppers, then the minced meat can be replaced with soy meat , scrolled through a meat grinder. You can also stuff peppers with vegetables (tomatoes, zucchini, eggplant, onions, carrots) and mushrooms (champignons, forest mushrooms). Rice in stuffed peppers can be replaced with buckwheat , tomato paste – with fried tomatoes, you can also stuff peppers with rice and cheese.
– The color of the bell pepper does not affect the cooking time. The main thing is that the peppers are of the same variety, so that the stuffed peppers cook at the same time. Meanwhile, a dish made from bell peppers of different colors looks very bright.
– Serve stuffed peppers with sauce: ketchup, sour cream or mayonnaise mixed with chopped garlic.
More ways to cook stuffed peppers
How to cook stuffed peppers in a multicooker
1. Lubricate the capacity of the multicooker with oil, put the peppers in it.
2. Add water, mix sour cream and tomato sauce in it.
3. Put the peppers, close the multicooker with a lid.
4. Cook the peppers for 1 hour in the “Stewing” mode.
How to cook stuffed peppers in the microwave
1. Put the peppers on a plate, put in the microwave and cook for 3 minutes at 800 watts.
2. Stuff peppers.
3. In a microwave bowl, mix sour cream, tomato paste, salt and ground pepper.
4. Put stuffed peppers in a bowl, cover with a lid.
5. Set the microwave for 3 minutes, power 800 watts.
6. Set the microwave to 600 watts, cook for another 20 minutes.
How to Cook Stuffed Peppers in the Microwave
1. Defrost the peppers in the microwave according to their weight, turning the peppers every 3 minutes.
2. After defrosting, heat the peppers for 1-2 minutes per serving at 800 watts.
3. When serving peppers, pour them with ketchup and sour cream.
– Put potato wedges between the peppers – the potatoes will turn out to be a delicious separate side dish.
– Peppers stuffed with minced meat can be sprinkled with flour – then the juice of stuffed peppers will remain inside and the peppers will turn out to be more rich.
– Calorie content of stuffed peppers cooked with minced pork and beef – 154 kcal / 100 grams.