Stuffed peppers are one of the most delicious and popular dishes of all time. Especially often we cook it in the summer, when the crop is ripe. Experienced hostesses, whose loved ones adore this dish, harvest bell peppers for the winter. It is very convenient. He took out the peeled and prepared pepper, stuffed it with minced meat and it was done - all that was left was to put out.

This is one of the few dishes where both taste and benefit are successfully combined. After all, meat, as you know, is best eaten with vegetables. And this delicious union of juicy toppings and allspice, full of pepper is just perfect. It is very difficult to refuse such a treat - it is very tasty. Prepare it in a sauce, usually tomato or sour cream. Tasty in any case. Especially if you cook according to recipes that you will meet below.

Today I have selected for you the most delicious and, at the same time, simple recipes for cooking stuffed peppers. Choose the most convenient and suitable way for you and start creating. In addition, I will talk about the method of harvesting sweet pepper for the winter, as a semi-finished product for this dish.

So, we are starting ...

Menu:

  Stuffed peppers with meat and rice. Oven recipe

Stuffed peppers are cooked a little longer in the oven, but they turn out to be very tasty and healthy. I suggest you cook them according to this simple recipe, where the minced meat must first be fried. Thanks to this, the dish will cook faster.

Ingredients:

• a pound of minced meat (beef, pork or mixed);
• large onion;
• carrot;
• salt, pepper, lavrushka;
• 15 medium peppers;
• one and a half glasses (200 grams) of rice;
• water.

Cooking:

1. Onion cut into small cubes. Fry it in vegetable oil until golden brown. Then add minced meat to it. Stir thoroughly to break all the lumps. Fry until the meat is darkened.

2. Meanwhile, grate the carrots and add to the pan. Put out 5 minutes.

3. Add rice to fry. Stir the mixture thoroughly and pour a small amount of water so that its level slightly covers the contents of the pan. Salt, season, add the lavrushka. Stew until half-cooked rice. Then you need to remove the bay leaf. On this his mission is over.

4. Wash the peppers and remove the seeds. Stuff them with minced rice. Cover a deep baking sheet or baking dish with parchment. Put the peppers and pour a small amount of water, about 1-2 centimeters from the bottom.

Try to pick peppers of the same size.

5. At a temperature of 180 degrees, bake for 30-40 minutes. The exact time depends on the variety of rice and peppers. See when ready. In some cases, this may take about an hour.

  How to cook and how to cook stuffed peppers with tomato sauce in a pan

I bring to your attention one of the simplest, classic recipes for delicious stuffed peppers. We cook them in tomato sauce, in a pan.

Ingredients:

• bulgarian pepper (preferably red) about 10-13 pieces of medium size;
• 2 tomatoes;
• a pound of ground meat (you can use any meat and even a mixture, for example, beef and pork);
• a glass of rice;
• bulb;
• some lean oil;
• a couple of small carrots;
• salt, seasonings (taste);
• greenery.

Step by step description:

1. Rinse well and pour boiling water. Let it stand like this while you prepare the following ingredients. During this time, it will swell, which is what we need. Then you need to throw it in a colander.

2. Finely chop the onion.

3. Carrots are best served through a coarse grater.

4. Heat the oil in a frying pan. Fry the onion first, until slightly transparent. Then add the carrots and pass for 5-7 minutes.

5. Stuffing, mince, stir-fry in one bowl. Season with salt and taste.

6. Peppers to clear of seeds. To do this, you first need to make an incision around the stem, cutting through the partitions that connect the seeds and walls of pepper. Carefully remove the seeds and rinse them from the inside under the tap. Stuff the prepared vegetables with minced meat.

Perhaps you still have the meat filling, prepare delicious meatballs from it.

7. Pour a little oil into the pan. Cut the tomatoes with a blender and put the resulting mixture on the bottom of the pan. On this pillow, in a single layer, lay the peppers. Lay them tight so that the filling does not crawl out of the peppers during cooking.

8. In a small amount of water, dilute the tomato paste. The consistency should be like tomato juice. Salt and, if desired, pepper. Sprinkle the peppers with finely chopped herbs and pour the sauce. If necessary, add more water.

9. Set on high heat, cover and wait for the sauce to boil. Once this happens, simmer for 30-40 minutes.

10. Serve the finished dish by pouring the sauce.

  Peppers with minced meat and rice in a slow cooker

If you have such an assistant in the kitchen as a slow cooker, then cooking any dish becomes even easier. Even such a simple treat, like stuffed peppers, is easier to cook in a slow cooker. Give it a try!

Ingredients:

• a pound of any minced meat;
• several Bulgarian peppers (depending on size);
• bulb;
• carrot;
• a glass of rice;
• 2 tablespoons of tomato paste;
• 2 tablespoons without a slide or one full flour;
• 4 tablespoons of sour cream;
• some lean oil;
• water;
• salt and spices.

Step by step cooking:

1. Grate the carrots. Chop the onion finely. Stuffing, if frozen, must be completely thawed.

2. In hot oil, fry the onions and carrots, literally 5 minutes. Then add the tomato paste and simmer another 5-7 minutes.

3. Pour rice with boiling water and leave for 15 minutes. Then drain the water or throw it in a colander.

4. Mix rice, minced meat and half stewed vegetables with each other. Salt and season with your favorite spices. It could just be a chopped black pepper.

5. In a glass of water, mix the flour and sour cream, completely, until the flour lumps are dissolved. Put the remaining roast in the multicooker bowl, spread the peppers tightly, fill up and pour the sauce. If necessary, add more water. The liquid should not slightly reach the tops of vegetables.

6. Stew in the “Baking” mode for one hour.

  Step-by-step recipe for stuffed peppers in sour cream sauce

In sour cream sauce, this dish will be even more tender. Fans of good nutrition will definitely appreciate this recipe. It turns out incredibly tasty and satisfying. No additives can not do!

Ingredients:

• 10 medium peppers;
• one carrot;
• a pound of minced meat;
• two large onions;
• 100 grams of bread;
• 150 grams of fat sour cream;
• 100 grams of mushrooms (champignons can be used);
• salt and spices to taste.

Step by step description:

1. One onion to grind with a blender to a mushy state. If you use non-prepared minced meat, then you can skip the onion together with the meat in a meat grinder. Soak the bread in a small amount of water or milk. Squeeze lightly so that the slurry is not too thin. Combine onion, minced meat and bread in one bowl. Salt, add seasoning. Mix.

2. Peppers clear of seeds. If you use canned or frozen pepper, then everything is much simpler.

3. Stuff the peppers with the filling. Gently place them in a pan.

4. Finely chop the second onion. Grate the carrots. Sauté the vegetables for about 7 minutes in oil.

5. Pour the vegetables with sour cream, salt, season and mix.

6. Finely chop the mushrooms. You can, of course, do without them. But they give the dish new, even more fragrant and tasty notes.

7. Pour peppers with sauce and put mushrooms on top. Add a glass of water, possibly more.

8. Stew under the lid 40 minutes after boiling the sauce.

9. Our peppers are ready. Enjoy your meal!

  Video recipe of peppers stuffed in jars for the winter

Perhaps for some it will be news, but you can stuff pepper for the winter. If you want to stock up with peppers with meat filling, then it is better to freeze them. But I want to introduce you to a recipe of delicious peppers with vegetables, canned in a jar for the winter. You will learn more from this video clip.

  How to freeze peppers stuffed with meat and rice for the winter in the freezer

I want a favorite treat at any time of the year, despite the fact that outside the window is winter. Good and inexpensive peppers are hard to find at this time. Therefore, I suggest you prepare a sled in the summer, or rather stock up on peppers from the fall.

Ingredients:

• medium-sized bell pepper 1 kg;
• a bunch of greenery;
• 700 grams of minced meat;
• 5 tablespoons of rice;
• salt and ground pepper to taste.

Step by step description:

1. Rinse vegetables thoroughly and cleanse seeds. This is done very simply. It is necessary to cut the stalk and take out the testis with it.

2. Finely chop the greens. Combine minced meat, rice, herbs. Season with salt, season and mix thoroughly.

3. Fill each pepper with filling, not very tight.

4. Arrange the peppers in a wide bag and put them in the freezer. It is not necessary to tie it so that condensation does not collect. After complete freezing, it can also be tightened.

In winter, they will become for you real helpers in preparing dinner.

Any doctor will confirm that the combination of meat and vegetables is ideal for the body. It is especially good for lunch. There are many recipes for stuffed peppers with minced meat. In this article I have selected the most optimal and delicious. I hope they become worthy pages in your cookbook.

I wish you a good mood and success on the culinary front. Cook with love! See you soon!

For a very long time, for harvesting fruits, berries and vegetables that are not suitable for storage in the cellar, it was necessary to resort to any methods of processing them: canning, pickling or drying. But with the sale of household refrigerators with a capacious freezer, a small revolution took place in the actions of many housewives. Since it became possible to store more products over a long period of time without resorting to heat treatment. So, freezing has become another valid way to preserve summer fruits and vegetables until the next harvest. However, even today, many inexperienced housewives do not know how to correctly do what. Therefore, I'll start small and tell you all the secrets of how to freeze bell peppers for stuffing and slices in the freezer for the winter.

How to freeze peppers for the winter for stuffing in a freezer without mincemeat

You can easily and quickly prepare hollow peppers for stuffing for the winter. Well and the most important thing is the unsurpassed aroma of a ready-made dish on the table, reminiscent of the taste of freshly picked fruits. Pickled whole peppers do not taste like that.

Tip: for 1 liter of water you need 10 grams. salt.

Freezing preparations:

1. Green thick-walled sweet peppers without visible defects, not sluggish and wash small sizes.
2. With a sharp knife, cut the stalk, capturing part of the fruit (up to 5 mm), and then gently pull out the inner core with seeds.
3. Hollow peppers are sent to boiling water for 5 minutes. and transfer to a bowl of cold salted water.
4. The cooled soft peppers are laid out on a cotton towel.
5. After the vegetables have dried, we put them whole in a vacuum or plastic bag next to each other. And sent to the freezer for 3 hours, without leaning the bags against each other.
6. After time, you can pack frozen pepper in the required amount in vacuum bags in several layers.

Tip: paper towels should not be used because they are soaking and sticking to the fruit.

Tip: in the package, it is necessary to distribute the fruits in one layer so that they do not freeze as a whole lump.

Before stuffing such blanks, you need to get them into a bowl and leave for 15 minutes. until completely defrosted.

Frozen peppers stuffed with meat and rice

I want to interest this recipe for all business women who do not have time to stand at the stove for a long time, as well as housewives who are already tired of standing at the stove and absolutely do not know how to diversify the everyday menu. Pepper stuffed with ice cream is an ideal solution for a tasty and quick lunch with the whole family or for meeting unexpected guests.

Essential Ingredients:

• Pepper - 12 pcs.;
• Rice - 170 gr.;
• Minced pork and beef - 350 gr.;
• Onion - 50 gr.;
• Carrots - 120 gr.;
• Greens basil and parsley - 5 gr.;
• Salt - 7 gr.

Tip: rice is not brought to full readiness, so that when cooking already stuffed peppers there is no boiled porridge.

Cooking Peppers:

1. Selected thick-walled sweet peppers are washed. We cut off the tail, capturing up to 1 cm of the fruit itself, so that it was easy to take out the internal pulp with seeds.
2. Fold the prepared fruits for blanching in hot water for 5 minutes, until they become soft and supple. After that, we send the peppers to drushlag and cool them under running cold water. And put it on a dish so that the glass is excess liquid.
3. Meanwhile, boil rice. We peel the onions and carrots, wash and finely chop the greens and onions, and grind the carrots with a grater.
4. In the saucepan, add the minced meat, herbs with onions and carrots to the rice, then salt and mix thoroughly.
5. We prepare each pepper with prepared meat and put it in a container or vacuum bag, close it and send it to the freezer compartment.

Tip: you need to cool it in cold water, so as not to reduce the amount of vitamin C in the fruits.

Tip: You can also add spices as desired: ground allspice, curry or paprika.

Stuffed pepper is ready, it remains only to get it, put it in a saucepan, pour borsch seasoning and stewing for 50 minutes. over low heat, serve with sour cream.

Paprika pepper slices

A multi-colored assortment of frozen peppers is ideal for a salad with fresh cabbage and carrots, and vegetable stew. But I often use such slices when baking potatoes in small jars of meat, just overeating.

Tip: 10 gr. salt goes to 1 liter of cold water.

Let's start cooking:

1. We wash the thick-walled yellow and red peppers, and then cut them into pieces, removing the inside with the seeds.
2. Prepared pieces are sent to boiling water for 3 minutes. and take out in a bowl with cold salted water for literally 2 minutes.
3. We put the chilled pepper on a towel and let the excess liquid drain.
4. And after that we put slices of pepper in vacuum bags and store them compactly in the freezer.

Tip: it is necessary to pack in small portions, so that it is enough for cooking at once without re-freezing the residues.

Now you know how to freeze bell peppers for stuffing and slices in the freezer for the winter. I hope you use this simple recipe.

How to Freeze Pizza Bell Peppers

There is nothing impossible in pepper freeze recipes. You just need a little effort and accuracy to get smooth and equal ring widths, and as a result surprise your relatives or guests with real Italian pizza.

Procurement process:

1. Wash multi-colored sweet pepper (red, orange and green) without visible defects.
2. Carefully cut the stem with part of the fruit, grabbing somewhere 5-7 mm, so that it is easy to remove the inside with the seeds.
3. Then we blanch the peeled peppers in hot water and cool in a bowl of salty cold water.
4. Then we take and each in turn cut into rings with a sharp knife so as not to tear the soft walls.
5. Put the chopped rings on a towel and leave until all the water drains.
6. After time, we lay out on the board in one layer and send it for a couple of hours to the freezer. And we put ice cream pieces in vacuum bags and store them compactly in the freezer.

Tip: in this assortment you can also cut rings of hot capsicum.

You will see that from a pizza with such colorful rings and ham with cheese you will even have a good mood.

How long can stuffed peppers with meat be stored in the freezer?

Depending on the model of a domestic refrigerator, the optimum temperature in the freezer is set from -6 to -18ºC, which allows you to save foods with the original taste and nutritional characteristics. If we consider stuffed peppers as a complete finished dish, then its shelf life is 3-4 months. But this is subject to the use of freshly prepared minced meat from fresh meat, if you take the minced meat from the store, then you must take into account its expiration date. The remaining constituent ingredients are not in doubt.

If you have any questions, then I suggest you watch a video on how to freeze pepper in the freezer.

Stuffed peppers are a hearty and tasty main course. The aromas coming from the kitchen during its preparation will remind you of summer, sunny days, juicy vegetables and herbs. Romanians started stuffing peppers with all kinds of fillings: meat, rice, berries, seafood, eggplant, tomatoes, cheese, feta cheese. Then the dish began to be prepared in Bulgarian and Azerbaijani cuisines, a little later it swept through Europe, tightly registering in some countries.
Peppers recipe can be modernized to your taste. Vegetarians will appreciate the peppers stuffed with rice and vegetables, and meat-eaters will prefer a more substantial filling. Another advantage of the dish is that it can be frozen by spending only one evening on the preparation of semi-finished products. Frozen stuffed peppers for the winter is an excellent aromatic and vitamin dish.
This recipe is a real lifesaver for all busy women. It is enough to get the peppers out of the freezer, put them in a pan or pan, add water and send for half an hour to a stove, oven or slow cooker. And the kitchen is clean and hearty dinner is ready, now we will tell you how to make frozen stuffed peppers for the winter.

Taste Info Meat Main Courses / Home Freezing

Ingredients

• Peppers of medium size - 10 pieces;
• Carrots - 1 piece;
• Onion - 1 piece;
• Garlic - 2-3 cloves;
• Minced pork - 500 gr.;
• Rice (chopped rice groats) - 0.5 cups;
• Ground black pepper - to taste;
• Salt to taste;
• Sour cream - 3 tbsp. spoons;
• Ketchup - 2 tbsp. spoons;
• Dill - to taste.

How to cook frozen business lady stuffed peppers

Wash the pepper, carefully cut off the “lid”, remove seeds and partitions from each “carcass”. If the pepper bursts a little, or gets a little spoiled, you can safely cut a piece of skin with pulp. The main thing is that the hole is small, then the filling will remain inside.


Prepare onions, garlic and carrots. Peel vegetables and peel carrots.


Finely chop the onion and garlic, grate the carrots on any grater. Onions and garlic need to be chopped, not passed with meat through a meat grinder. Then, when stewed, these vegetables will not produce juice, along with which almost all of their taste can leak out of peppers.


Rice well and boil until half cooked in slightly salted water.
Prepare the filling by mixing rice, raw minced meat, onions with garlic and carrots well. Salt and pepper the resulting mass.

Stuff the peppers with minced meat. At the same time, vegetables can be filled with a small "pot." The meat will hold well during freezing and during stewing.


Fill stuffed peppers in a single layer in a bag and put in the freezer. Vegetables may touch each other.


Frozen peppers can be stored in the freezer for up to six months. Although it is unlikely that they will live so long, most likely, the household will eat them faster.

After the semi-finished product is taken out of the freezer, the question arises: how to cook frozen stuffed peppers. Most housewives choose the method "the old fashioned way" on the stove. You do not need to defrost peppers for this. Put in a pan, pour water so that it completely covers the peppers.

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How to cook frozen stuffed peppers in the oven

Cook peppers in the oven in the same way as on the stove. Semi-finished products are placed in a baking dish, poured with water mixed with sour cream, ketchup and herbs. It is important to place the vegetables vertically with minced meat upwards so that they do not fall sideways. Otherwise, all the juice will flow out of the peppers. Bake the dish in the oven for about 40 minutes.

How to cook frozen stuffed peppers in a slow cooker

Peppers are especially easy to cook in a slow cooker. But this method is for those who are in no hurry. First you need to pour half the water into the bowl, add sour cream, ketchup, herbs and mix well. Pour frozen peppers into the broth. The dish is extinguished for about 2 hours in the multivark mode "stewing".

Cooking Tips for Stuffed Frozen Peppers

• When cooking meat peppers, it is better to use not very lean meat for minced meat. Otherwise, the filling will be tough. The neck is perfect.
• So that rice does not boil and does not turn into porridge, it is better to put it in peppers in a raw or half-baked form.
• For special juiciness, you can add fried carrots and onions to the minced meat.
• If the hostess decides to defrost the peppers before cooking, this should not be done at room temperature. It is better to put peppers on a large plate in the refrigerator. So they will not lose their shape.
• Peppers can be stuffed with crushed potatoes mixed with frying onions and bacon, mushrooms or buckwheat, rice with crab sticks, and liver mincemeat.
• In order to make the dish even tastier in the broth, in which peppers are boiled, you can add vegetable frying from carrots, onions, garlic.

Vegetables

Description

Ingredients

Steps

Prepare all the ingredients you need to make a delicious stuffed pepper with meat.



Bring the sweet pepper to the desired state. Rinse it thoroughly with running water, separate from the stem and seeds. Remember to separate the vegetables from the white veins.  Rinse the prepared pepper with a stream of water from the inside: this will remove the remaining seeds from the vegetables.



Next, be sure to blanch the vegetables in boiling water. This is necessary so that the pepper becomes as soft as possible, and it can accommodate more meat fillings. Blanch sweet pepper literally a couple of minutes.



Throw the processed vegetables into a colander and leave them in it until cool. When the pepper has completely cooled, its color should become less bright, and the flesh should be translucent.



Now cook until half cooked rice.  This component can be used in any variety, but we recommend taking long-grain rice for stuffing pepper. Rinse the rice thoroughly and dip it in boiling water for five minutes.



After five minutes, fold the rice into a colander and keep it in it until it has completely cooled. In the photo below you can see what degree of readiness rice grains should be.



To prepare the meat, peel and chop the onions in large pieces, rinse with water and divide the meat into pieces. Twist the prepared ingredients through a meat grinder, then add the egg, salt, ground pepper and rice to the resulting mixture.



Mix the stuffing thoroughly with your hands to connect all the components.



Start the pepper with the prepared meat mass. Try to keep the filling tightly packed in each pepper.   Put the finished vegetables on a flat cutting board, on which they will initially be frozen.  Next, send the workpiece to the freezer for twenty-four hours.



After a day, transfer the pepper into a bag, in which then send it to the freezer for further storage.



The semi-finished product prepared in this way will be stored for six months without losing its qualities and properties. All that needs to be done with a frozen product before use is to defrost it naturally, and some housewives do not do it at all. A delicious appetizer of stuffed sweet peppers with meat for the winter is ready.



Enjoy your meal!

Winter is no reason to deny yourself the pleasure of eating sometimes a serving of stuffed bell pepper. And it is not necessary to buy expensive greenhouse fresh, it is quite possible to get along with cheap frozen. True, if these "sleds" were preparations last summer. The only condition is that there should be a roomy freezer in the house or, even better, if there is a huge freezer chest, because whole peppers, how not to put them economically, take up a lot of space. You can freeze already pre-stuffed peppers.

How to stuff frozen peppers, a recipe for 4 servings:

How to cook:

  Photo 1.

Peppers peeled from seed bolls fit perfectly together, the main thing is to choose the right sizes. In winter, it is enough to slightly defrost and disassemble these whatnots.

  Photo 2.

Stuffing is prepared in exactly the same way as for stuffing fresh bell peppers.
  Rice is boiled with a piece of butter, cooled and mixed with shredded onions (half of what is given in the recipe). All this is added to minced meat and mixed. It is necessary to fill still frozen pepper while the fruits are strong.

  Photo 3.

Then raw frozen peppers are cooked in the same way as fresh peppers. Or steamed, or slightly fried, they go with tomatoes to the oven, or like this:
Chop the onions, fry in vegetable oil, add frozen tomatoes and bell peppers frozen in straws, grated or chopped carrots, chopped garlic.
All this is a little fried and