Oven-stuffed bell peppers have become firmly established in the national cuisines of many countries around the world. The dish immediately fell in love with it and became extremely popular.

Variety of choices

There are many ways to stuff peppers. They differ from each other:

• by the type of filling;
• by the method of preparing the main products;
• by the composition of the filling products;
• by the method of preparation of the dish itself.

1. Wash, peel and cut the peppers.
2. Grind the cheese on a grater, mash the canned food with a fork, and gently chop the greens.
3. Combine all the products according to the recipe (take only half of the cheese) and cook the minced meat.
4. Fill the halves of the peppers with the resulting mixture, sprinkle them with the remaining cheese, put in a mold and send to the oven.

The readiness of such a dish is best determined by the golden brown crust. After that, the peppers can be laid out on plates, garnished with vegetables, herbs and safely served on the table.

The right combination

Getting started, it must be remembered that it is not the filling or the base that should be tasty, but the peppers stuffed with minced meat. This is much easier to achieve in the oven. Everything here will depend on the correct selection of components. Take, for example, an option from a mixture of completely different products: 3 large bell pepper pods, 300 grams of chicken meat, an onion, 200 grams of mushrooms, 150 grams of hard cheese, salt, vegetable oil and pepper.

Cooking process:

1. Fry chopped onions and fresh mushrooms in a pan in oil.
2. Make minced meat from chicken and add fresh chopped parsley to it.
3. Combine the food and fill the peeled pepper wedges with them.
4. Put the semi-finished products in a mold, and then sprinkle generously with grated cheese and send to the oven for baking. In this case, a temperature within 190 degrees is ideal.

After 35 minutes, ready-made ruddy peppers can be laid out on plates and start eating.

Unusual composition

Everyone is accustomed to using rice to prepare the filling. And, for example, with buckwheat stuffed bell peppers in the oven are even tastier. This cereal with its specific aroma gives the dish a special charm. Here you will need products in the following quantities: 8 fleshy pods of sweet pepper, 3 carrots, a glass of buckwheat, 150 grams of mushrooms, salt, 50 grams of any vegetable oil, 100 grams of tomato paste, 25 grams of sugar, peas, herbs (parsley, dill) and bay leaf.

Cooking method:

1. Cut off the top of the washed peppers and remove the seeds to make neat cups.
2. Boil the buckwheat in slightly salted water.
3. Chop mushrooms at random and fry in oil.
4. Fry grated carrots in a separate frying pan in oil.
5. Combine buckwheat, mushrooms, part of carrots. Fill the pepper cups with the mixture.
6. Add tomato, sugar to the remaining carrots and prepare the dressing by frying the mixture for 5 minutes over low heat.
7. Put the peppers vertically in a saucepan, add 2/3 water, cover with dressing and put on fire. As soon as the water boils, place the pot in the oven and simmer for 35 minutes.

Now all that remains is to arrange the peppers on plates and decorate with finely chopped herbs.

No meat at all

And those who do not like meat at all can cook peppers stuffed with vegetables in the oven. Products can be selected to your taste. For example, 1 kilogram of bell peppers, 2 kilograms of carrots, a liter of tomato juice, ½ kilogram of onions, 50 grams of sugar, 1 lemon, salt, 50 milliliters of vegetable oil and a little pepper will work well.

Cooking process:

1. Fry half rings of onion and grated carrots in oil under a lid for 10 minutes.
2. Add salt, juice, 25 grams of sugar, pepper, juice of half a lemon and simmer all together for another 15 minutes.
3. Peppers, rinse, peel and cut lengthwise into 2 parts with a knife.
4. Fill each half with minced meat and put in a mold.
5. Prepare a dressing from the remaining products and pour it over the peppers.
6. Send the form to the oven for 25 minutes. For baking, a temperature of 180 degrees will be enough.

Before serving, sprinkle the peppers with the sauce in which they were stewed and sprinkle generously with herbs.

The dish is made with small to medium sized sweet peppers. Yellow, red, orange and green fruits are suitable for him. Traditionally, minced meat with rice is taken for the filling, but you can use poultry fillets, forest mushrooms, eggplants, chicken eggs. Onions fried in vegetable oil and sautéed carrots are added to the products.

The five most commonly used ingredients in oven baked stuffed peppers are:

The sauce is made from tomatoes, mayonnaise, sour cream, yogurt. For taste, mustard, spices and herbs are added to it. The treat is sprinkled with chopped herbs and grated cheese.

Features of cooking stuffed peppers in the oven

A beautiful and tasty dish is baked in a baking dish or on a baking sheet.

The five fastest recipes for stuffed peppers in the oven:

1. For stuffing, medium-sized strong peppers are suitable. The top of the vegetables is cut off, the stalks and seeds are removed. In some cases, the fruit is cut lengthwise and cored.
2. Minced meat is fried with onions, brought to taste with salt and spices. Rice is boiled until half cooked. The prepared foods are mixed and then the peppers are filled with the minced meat.
3. The blanks are laid out in a baking dish, poured with broth or sauce. The treat is baked in the oven for 30-40 minutes at a temperature of 180-190 ° C. 10-15 minutes before cooking, the dish can be sprinkled with grated cheese.
4. Diet filling is prepared from chicken breast fillet, mushrooms and vegetables. The food is cut into slices and stewed in a pan in tomato sauce.
5. A delicious breakfast dish made with ham and herbs. The peppers are cut lengthwise, filled with chopped ingredients, poured over with a chicken egg and sprinkled with cheese. The treat is baked for 15-20 minutes at a temperature of 180 ° C.
6. On fast days, peppers are stuffed with stewed eggplants, mushrooms, cabbage and boiled cereals. Garlic, ketchup, spices are added to the filling.
7. To save time, stuffed peppers are cooked during the height of the summer season, then put in freezer bags and sent to the freezer. The blanks are taken out as needed and baked in the oven with your favorite sauce.

Before serving, the dish is garnished with sprigs of fresh basil, thyme or parsley.

Stuffed peppers are kept in the refrigerator in a plastic container for 2-3 days.

09.04.2018

Stuffed peppers in the oven in halves is a dish that brings us gastronomic delight and, moreover, pleases the eye. The choice of fillings for it is huge. Minced meat with rice groats and mushrooms are considered a traditional option. Consider several recipes for this dish.

In the classic version, peppers are stuffed with minced meat with the addition of rice groats. The advantage of baking the dish is that the vegetables will not fall apart during the heat treatment. And most importantly, such a dish is incredibly tasty!

A few tips on howhow to use pepper for the benefit of the body

Ingredients:

• bulgarian peppers - 1 kg;
• minced meat - 0.5 kg;
• turnip onion - 1 head;
• carrot root vegetable;
• tomato paste (or sauce) - 2 tablespoons. spoons;
• sour cream - 4 table. spoons;
• rice groats - 0.1 kg;
• salt;
• black pepper;
• paprika;
• greens.

Advice! Choose peppers of different colors, then the finished dish will play with bright colors.

Preparation:

1. Choosing elastic whole peppers. We make sure that there are no spots and rot on them.
2. Wash the peppers and dry.
3. Cut them into halves and carefully clean the stem and remove the tails.
   
4. Blanch the peppers in boiling water for just 1-2 minutes. Thanks to this, they will be softer and juicier after baking.
   
5. Put the vegetables on a kitchen towel, we need to dry them.
6. Defrost the minced meat if necessary. Of course, it is better to cook it yourself from beef and pork pulp. Or, as a last resort, opt for a chilled product.
   
7. Peel the turnip and chop it.


8. We clean the carrot root vegetable, rinse it. Grate the carrots on a medium-sized grater.


9. Add salt, paprika and black pepper. You can use any spices you like.
   
10. Wash and dry the greens. Chop it finely with a knife and put it in the minced meat.
    
11. We wash the rice groats, as they say, in seven waters.
12. Then we cook the rice until it is half cooked and put it in a colander.
    
13. Cool the rice grits slightly and send them to the rest of the products.
    
14. Knead the filling well. Salt it if necessary.
15. Cover the refractory form with a sheet of parchment. You can grease it with unscented vegetable oil.
16. We fill the halves of the peppers and put them in the mold.
    
17. Let's prepare the fill. In principle, you can simply grease the peppers with mayonnaise and send them to bake, but it will be tastier with filling.
18. Combine tomato paste with sour cream, stir. Salt and add dried herbs (optional).
    


19. Let's warm up the oven to one hundred and eighty degrees.
20. We bake the stuffed peppers for forty minutes.
    
21. Add chopped herbs to the finished dish before serving.

Experimenting and connecting culinary fantasy

Halves of peppers in the oven with cheese are delicious. This dish can be served as a main dish with your favorite side dish or as a snack.

On a note! You can bake any vegetables in this way - zucchini, tomatoes, eggplants.

Ingredients:

• bulgarian peppers - 6-7 pieces;
• minced meat (any to choose from) - 500 g;
• carrot roots - 2 pieces (small);
• turnip onion - 1 head;
• chives - 2-3 pieces;
• cheese - 0.2 kg;
• rice groats - half a glass;
• mayonnaise - 190 ml;
• unflavored vegetable oil;
• salt;
• blend of spices.

Preparation:

1. Peel and chop the onion and garlic cloves using a blender.
2. Rinse the rice groats and send them to the minced meat mass.
3. Put the onion with garlic there.
4. We add salt, a blend of seasonings, stir.
5. Peel the carrot roots, rinse and rub.
6. Pass the carrots in unflavored vegetable oil until soft.
7. Grate cheese.
8. Combine the cheese mass with mayonnaise, stir.
9. Let's prepare the peppers as described above.
10. We fill the halves of the peppers with minced meat.
11. Then lay out the browned carrots.
12. Then cover everything with cheese-mayonnaise sauce.
13. Put the peppers in a greased fireproof dish.
14. We bake at one hundred and eighty degrees for fifty minutes. Ready!

Add mushroom notes to the dish

You can bake the pepper (halves) stuffed with meat in the oven. Chop the meat pulp into small pieces, and then follow the classic recipe for making the filling. We suggest experimenting and baking vegetables with mushrooms and smoked chicken.

Ingredients:

• mushrooms (better - champignons) - 0.3 kg;
• cheese - 0.1 kg;
• bulgarian peppers - 5-6 pieces;
• smoked chicken meat - 0.3 kg;
• turnip onion - 1 head;
• carrot root vegetable;
• tomatoes - 2 pieces;
• unscented vegetable oil - 2 tablespoons. spoons;
• salt;
• black pepper.

Preparation:

A very tasty recipe for how to cook stuffed peppers with tomatoes and cheese in the oven.

What you need for cooking:

• - Bulgarian pepper - 5 pieces
• - 2 large tomatoes
• - hard cheese
• - minced meat - 0.5 kg
• - half a large onion
• - salt, pepper, spices to taste

How to cook stuffed peppers in the oven

Let's prepare the minced meat for a start. Take half an onion (add half an onion to a pound of minced meat), cut it into small cubes and add to the minced meat. Next, we add salt to taste and seasonings that you like. I'll add pepper and dry herbs. And all this should be mixed well.

We need to cut the pepper into halves and peel the seeds. We will spread the pepper stuffed with meat on a baking sheet, since we will bake it in the oven. An unusual way, as it used to be boiled with gravy. Fill each half of the pepper with minced meat and place on a baking sheet. Cover the bottom of the baking sheet with either foil or parchment. And we send it to the oven, preheating it.

While the pepper is simmering in the oven, we will prepare the tomatoes. Cut the tomatoes into rings about 5 mm thick. we make as many rings of tomatoes as there are peppers on a baking sheet. For each pepper, a ring of tomato.

Rub the cheese on a fine grater.

After 20 minutes, take out the baked pepper from the oven. And put a tomato on top of each pepper. And put it in the oven for another 10 minutes. Then we take it out again. Now we need to sprinkle the tomatoes with cheese. Then we send it to the oven for another three minutes, so that the cheese melts.

Stuffed peppers can be served. We hope you enjoyed our recipe for stuffed peppers with meat and tomatoes. Leave your feedback in the comments.
Bye everyone! See you!

Oven-baked stuffed pepper halves are a hearty and tasty lunch or dinner dish; in other words - a second and a side dish, two in one. Thanks to the delicate heat treatment, the tender pulp of the vegetable is not deformed, and the filling is soft and juicy, similar to a soufflé. Filling the halves with minced meat is much faster and more convenient than whole peppers, and the appearance of the appetizer from the point of view of aesthetics, in this case, does not suffer at all. Pepper stuffed with boat-shaped halves is a dish that gives room for your creative imagination. Changing the components of the filling, making new additions, every time you will surprise your loved ones with your invention.

We offer the simplest version of the recipe for making stuffed peppers baked in the oven.

Recipe Information

Cooking method: in the oven .

Total cooking time: 1 h 10 min.

Servings: 5 .

Ingredients:

• 5 bell peppers, medium
• 350 g minced turkey
• 1 carrot
• 1 onion
• 8 tablespoons dry rice
• 50 g vegetable oil
• salt to taste
• greens.

How to cook pepper in half with minced meat

Note to the hostess:

• About 5 minutes before you take the peppers out of the oven, you can remove the foil and sprinkle them with grated cheese. The dish will turn out to be even more hearty and beautiful.
• For cooking, you can use minced pork, veal. It will be very tasty if you use finely chopped mushrooms instead of meat: then you get a vegetarian version of the snack.
• You can complement the taste of minced meat by adding 2-3 grated tomatoes to it, or 1 tablespoon of tomato paste. The filling in this case will turn out to be more sour.
• Mustard sauce will add spice and piquancy to the dish.
• You can fill the halves of the peppers with a completely atypical, but tasty filling: grate 3 raw potatoes on a coarse grater, salt and pepper, add minced meat (preferably a little fatty), chopped parsley root, mix all the ingredients and stuff the pepper. Place in oven for 40 minutes to bake.