Pepper stuffed with various fillings is often an independent dish that combines a side dish, salad and meat ingredient. To improve the taste, it is recommended to serve it with sour cream, ketchup and plenty of fresh herbs.

It is worth noting that peppers are the ideal filling shape. Any kind of minced meat, various cereals and vegetables, as well as mushrooms and cheese can be used as a filling.

There are so many options that, if you wish, you can cook stuffed peppers almost every day. Moreover, the main product contains a huge amount of microelements and vitamins useful for the body, and dishes based on it turn out to be nourishing, but at the same time dietary.

If we talk about the calorie content of stuffed peppers, then it depends entirely on the ingredients used. After all, bell pepper itself contains no more than 27 kcal. The average calorie content of 100 g of pepper stuffed with rice and minced meat is at 180 kcal.

Moreover, if you take fatty pork, then the indicator will be much higher, if lean beef, then naturally lower. For example, when using chicken fillet, you can get a dish with a calorie content of 90 units, but if you add cheese to it, the indicator will increase to 110, etc.

Stuffed peppers - the best recipe with video

Making stuffed peppers is very easy, especially if you have a video recipe and a detailed description of each step at hand.

• 400 g mixed minced meat;
• 8-10 peppercorns;
• 2-3 tbsp. raw rice;
• 2 tomatoes;
• 2 onions;
• 1 carrot;
• 1 tbsp tomato or ketchup;
• 2 cloves of garlic;
• some salt, sugar and ground pepper.

For sour cream and tomato sauce:

• 200 g medium-fat sour cream;
• 2-3 tbsp. good ketchup;
• 500-700 ml of water.

Preparation:

1. Prepare the peppers by cutting off the top with the ponytail and removing the seed box.
2. Fry the peppers on all sides in a little oil until they brown a little.
3. Fill the rice with cold water and boil for 15 minutes until half cooked. Drain excess water.
4. Cut the onion into quarters into rings, grate the carrots at random. Saute both vegetables for about 10 minutes, so that they only catch a little.
5. Peel the tomatoes, cut into cubes or grate. Chop the garlic using any convenient method. Chop the greens finely.
6. Put the minced meat in a bowl, add all the prepared ingredients, and for the brightness of the taste of the ketchup. Salt, lightly sugar and pepper from the heart. Stir the mixture vigorously.
7. Rub the fried and cooled peppers with the filling.
8. Pour sour cream into a saucepan and add ketchup. Stir until the ingredients are combined and dilute the sauce with water to achieve the desired consistency. Season to taste.
9. As soon as the sauce boils, add the stuffed peppers and simmer until tender, covered with a lid, for about 40 minutes.

Stuffed peppers in a slow cooker - a step by step recipe with a photo

The multicooker is ideal for preparing stuffed peppers. In it, it turns out to be especially juicy and appetizing.

• 500 g mixed minced meat (beef, pork);
• 10 identical peppers;
• 1 tbsp. rice;
• 2 onions;
• carrot;
• 2-3 garlic cloves;
• 0.5 tbsp. tomato sauce;
• 1 liter of boiled water;
• seasonings and salt to taste;
• fresh herbs and sour cream for serving.

Preparation:

1. Wash and peel the peppers.

2. Cut one onion into half rings and grate the carrots at random.

3, Rinse the rice and boil it for 10-15 minutes until medium cooked, fold in a colander. Chop the second onion finely and add it to the minced meat along with the cooled rice. Season to taste and mix well to combine all the ingredients.

4. Fill all the peppers with the meat filling.

5. Grease the multicooker bowl liberally with oil and fry the stuffed peppers a little, setting the frying program to the minimum time.

6. Add pre-chopped onions and carrots to the toasted peppers.

7. Once the vegetables are soft, pour in boiled water so that it does not cover the peppers, but is slightly below their level (a couple of centimeters). Set the extinguishing program for 30 minutes.

8. After about 20 minutes from the start of the process, add the chopped garlic and tomato sauce. To add thickness to the sauce, dilute a couple of tablespoons of flour in half a glass of water and pour into a slow cooker at the same time.

9. Serve hot stuffed peppers, sprinkle with herbs and sour cream.

Pepper stuffed with rice

You don't have to use minced meat to make stuffed peppers. You can add mushrooms, vegetables to rice, or use pure cereals.

• 4 peppers;
• 1 tbsp. rice;
• 2 carrots;
• 2 onions;
• frying oil;
• seasonings and salt to taste.

Preparation:

1. Grate the carrots, finely chop the onion. Saute vegetables in oil until soft.
2. Add rice washed several times to the vegetable fry, mix thoroughly, season to taste.
3. Pour in 2 tbsp. warm water and simmer, covered for about 10 minutes, so that the rice is only half cooked.
4. Prepare the peppers, as soon as the filling has cooled down a little, fill them tightly.
5. Place the stuffed peppers in a deep baking sheet and bake for about 25 minutes in the oven (180 ° C). During the process, the pepper will exude juice and the dish will bake well.

Pepper stuffed with meat - recipe with photo

If a noisy holiday or party is coming, surprise your guests with original pepper stuffed only with meat.

• 500 g of any minced meat;
• 5-6 peppers;
• 1 large potato;
• small onion;
• egg;
• salt, seasonings as desired.

For tomato sauce:

• 100-150 g of high-quality ketchup;
• 200 g sour cream.

Preparation:

1. For clean peppers, cut off the top with a tail, peel off the seeds.
2. Thinly cut the peel from the potatoes, grate the tuber on a fine grater, squeeze a little and add to the minced meat. Send the chopped onion and egg there. Stir well, season and salt to taste.
3. Stuff prepared vegetables with meat filling.
4. Arrange them in a single row in a small but deep baking sheet.
5. Mix the sour cream and ketchup separately and dilute a little with water to make a thick enough sauce.
6. Pour them over the peppers and bake in the oven for about 35-40 minutes over medium heat (180 ° C).
7. If desired, 10 minutes before the end, you can generously grind on top with coarsely grated cheese.

Stuffed peppers with rice and meat

Pepper stuffed with meat and rice is the perfect solution for a family dinner. With a dish like this, you don't have to worry about side dishes or meat additions.

• 400 g mixed minced meat;
• 8-10 identical peppers;
• 1 onion;
• 1 carrot;
• 1 egg;
• the taste of salt, pepper and other seasonings;
• 1-1.5 tbsp tomato paste.

Preparation:

1. Rice cleanly wash and boil until half cooked, be sure to cool.
2. Chop onions and carrots at random, fry until golden brown in oil. Add tomato and stir fry with water until smooth. Leave to simmer, covered, for 15–20 minutes.
3. Add minced meat, egg, salt with pepper and any seasonings to the cooled rice. Stir and fill the seed-free peppers.
4. Set them vertically and rather plump in a saucepan, pour tomato and vegetable sauce. If not enough, add a little hot water so that the liquid almost covers the peppers.
5. Simmer covered for at least 45 minutes.

Stuffed peppers in the oven - a delicious recipe

A very tasty recipe suggests baking peppers with meat filling in the oven. If you use vegetables of different colors, then the dish will turn out to be very festive and bright in summer.

• 4 bell peppers;
• 500 g chicken fillet;
• 1 large onion;
• 1 carrot;
• 1-2 garlic cloves;
• 1 large tomato;
• 50-100 g feta cheese;
• 150 g of hard cheese;
• salt and pepper taste.

Preparation:

1. Cut the onion and carrot into small cubes and fry until golden brown.
2. Cut the chicken fillet into thick strips and send it to the vegetables.
3. While the meat is browning, chop the garlic finely.
4. Once the chicken strips have snuggled up a little, add the garlic and season to taste. After a couple of minutes, turn off the heat, the meat cannot be fried too much, otherwise the filling will turn out to be dryish.
5. Cut each pepper in half, remove the seed capsule, but try to leave the tail. Place them on a baking sheet lined with parchment and drizzled with oil.
6. Cut feta cheese into random cubes and place a small portion in each pepper half.
7. Place the meat filling on top and cover it with a thin circle of tomato.
8. Place a baking sheet with peppers in an oven preheated to 170-180 ° C and bake for about 15 minutes.
9. After the indicated period, cover each pepper with a slab of hard cheese and bake for another 10-15 minutes to get a cheese crust.

Pepper stuffed with vegetables

Vegetable Stuffed Peppers - Great for fasting or dieting. Any vegetables that can be found in the refrigerator are suitable for its preparation.

• several pieces of bell pepper;
• 1 medium zucchini (eggplant is possible);
• 3-4 medium tomatoes;
• a can of canned corn (beans can be used);
• 1 tbsp. brown rice (buckwheat is possible);
• salt and pepper to taste.

For the sauce:

• 2 carrots;
• 2 large onions;
• 1 tbsp tomato;
• 2 large garlic cloves;
• the taste is salt, a little sugar, pepper.
• oil for frying vegetables.

Preparation:

1. Rinse rice or buckwheat, pour a glass of boiling water, add tomatoes, cut into small cubes, boil for five minutes. Turn off the fire and let the cereal steam under the lid.
2. Cut the zucchini into cubes (if using eggplant, sprinkle it with plenty of salt and leave for 10 minutes, and then rinse with water) and fry until golden brown in oil.
3. When the zucchini and rice have cooled, mix them together and add the corn strained from the liquid. Season with salt and pepper.
4. Stuff the prepared peppers with the vegetable filling. Place on a baking sheet or in a heavy-bottomed saucepan.
5. For the sauce, rub the peeled carrots on a track, chop the onion into small cubes. Fry until transparent, add the tomato and dilute with a little water. Simmer for about 10-15 minutes, add sugar, salt and pepper to taste.
6. Pour the stuffed peppers with the sauce and simmer for about half an hour on the stove or bake in the oven at 200 ° C. In both cases, add finely chopped garlic about ten minutes before the end of cooking.

Pepper stuffed with cabbage

If you have only pepper and cabbage at your disposal, then according to the following recipe, you can prepare a lean dish that is perfect for a cereal side dish.

• 10 pieces. bell pepper;
• 1 large carrot;
• 300 g white cabbage;
• 3 medium onions;
• 5 tbsp raw rice;
• 3 medium-sized tomatoes;
• 200 ml medium-fat sour cream;
• 2 tbsp concentrated tomato paste;
• 2-3 leaves of lavrushka;
• 6 cloves of garlic;
• 5-6 peas of black and allspice;
• salt.

Preparation:

1. Fry the chopped onions in oil, add the carrots and chopped cabbage, grated on a coarse grater. Add a little salt. Fry lightly and simmer on low gas until soft.
2. Rinse the rice well, pour a glass of boiling water and leave for 20 minutes under the lid to steam a little.
3. Mix parboiled rice with cabbage, add tomatoes, cut into small cubes and chopped garlic. Mix the filling well.
4. Fill the previously prepared peppers (you need to get the middle out of them and wash them slightly) with the cabbage filling and put them in a bowl with a thick bottom.
5. Mix the tomato with sour cream, add a little warm water to make a relatively liquid sauce.
6. Put lavrushki and peppercorns in a saucepan with pepper, pour tomato-sour cream sauce on top.
7. Bring to a boil over high heat, then reduce and simmer for 35-40 minutes.

Pepper stuffed with cheese

If you stuff the bell pepper with cheese, you get a very original appetizer. The next recipe suggests baking stuffed peppers or chilling them in the refrigerator.

• 2-3 long peppers of any color;
• 150 g of hard cheese;
• 1 pack of processed cheese;
• 1 egg;
• mayonnaise;
• a couple of cloves of garlic;
• any fresh greens (you can do without it);
• some salt and spices to taste.

Preparation:

1. Taking care not to damage the peppers, remove the core with seeds from them, rinse in cold water and let dry.
2. Prepare the filling at this time. Grate the cheeses on a small grater, boil the egg and chop, just like the greens, very finely. Pass the garlic through a press.
3. Mix all the ingredients, season with salt and pepper to taste, add mayonnaise.
4. Tamp the filling very tightly inside each peppercorn. For cold snacks, refrigerate the peppers and cut them into rings before serving.
5. When hot, place the stuffed peppers on a baking sheet and bake them in the oven at about 50-60 ° C for about 20-25 minutes.

Pepper stuffed with mushrooms

The easiest way to cook original stuffed peppers is in the oven. Such a dish will certainly become an excellent appetizer for a holiday.

• 300 g of mushrooms;
• 1 tbsp mayonnaise;
• 4 large peppers;
• 2 onions;
• 2 garlic cloves;
• a little pepper salt;
• 8 slices of hard cheese.

Preparation:

1. Choose large and proportional peppers for the dish. Cut each in half, core with seeds.
2. Cut the peeled mushrooms into slices and fry with the addition of literally a drop of oil.

We moved to the Kuban. We bought a house with a plot on the edge of the forest. It is necessary to start living creatures. We have a dog and a cat, we brought them with us. We don't need a cow, we need 3 liters of milk a week. A goat is also not suitable for these parameters. Rabbits are still possible, they are soft and fluffy, they eat only grass and vegetables, but they multiply very quickly - what to do with them later? A hand on them, soft and fluffy, will not rise, and the prospect of an Australian rabbit tragedy is frightening. The bees remain.

Rosehip is an unpretentious close relative of the rose. It grows well in the wild, and its terry specimen is often found as an ornamental plant in parks or private gardens. Recently, the plant has become more and more popular among gardeners due to its rich vitamin and mineral composition. In this article I will talk about the benefits of rose hips, how and when to collect, dry, store and brew tea correctly.

Apple pancakes with cottage cheese are juicy and tender, they are cooked in 15 minutes. This dish can be quickly prepared for breakfast and served with sour cream - hearty and tasty, or served for dessert at lunch, for dinner with a scoop of vanilla ice cream or whipped cream. Who said that potato pancakes are made only from potatoes? Apple pancakes are even tastier, and that's a completely different story! From personal experience - you don't need a lot of flour, apples feel great without it.

Autumn is a great time for planting and transplanting perennial flowers, especially if it's time to divide them - they have grown so much that they began to lose their decorativeness. Another reason to divide perennials on a flower garden is to get several plants instead of one. And autumn reproduction by division has a significant advantage over spring reproduction - the planted cuttings adapt to a new place of residence even before winter, and in spring they actively start growing and bloom already in the first season.

Tomato and pepper satsebeli - thick Georgian sauce. This seasoning is from the category of "makalok". Translated from the Georgian "satsebeli" - sauce, in the meaning of the word - "dunk", hence the version that any sauce in Georgia is called satsebeli. You can eat sauce with anything, it goes well with meat and fish. For making homemade cakes with stuffing (lavash, pita and other goodies), this is an ideal addition to kebabs, of course, you can't think of anything better!

Having planted young apple seedlings, many gardeners tirelessly take care of them, and after waiting for stable yields, they weaken their attention. They forgot to do something, didn't manage to do something, and now the first problems appear. One of these is fruits rotting on a tree. It is already impossible not to notice this, and natural questions arise - what is it and how to deal with it? Why apples on branches rot and how to prevent this trouble, we will tell in today's article.

Keeping a couple of pigs on a personal farm, and with the advent of experience and a dozen, is not a tricky business. But ignorance of some of the rules can lead to unexpected results. Pigs produce excellent, easily digestible fatty meat. What else is the attraction of pigs as farm animals? What are the advantages of pigs over cows, goats, poultry or rabbits? What should you think about before getting piglets? Look for answers in our publication.

Among the variety of indoor plants, there are real fighters. They are not afraid of uneven watering, shading and sudden temperature changes. So I think the ficus Ciatistipula (goblet-leaf). For the first time I saw him in the corridor near our accounting department. One and a half meter handsome man with large oblong leaves won my heart. I really love tall plants and I simply could not walk past him. I went into the office and asked our ladies for scions.

Eggplant caviar without sterilization and without cooking - spicy vegetable caviar with a bright, fresh taste, very appetizing and healthy! It will not work to store such a blank for a long time, but it will last for several days in the refrigerator. It is appropriate to serve this caviar with fried meat, just spread it on a slice of fresh bread or fill a hot pita, wrap it in pita bread. If you go on a picnic, then a jar of eggplant caviar will always come in handy, it is ideal for kebabs or fried sausages.

It is possible to buy luxurious rose seedlings at a more attractive price in autumn, when numerous exhibitions and fairs offer a huge selection of varieties. Isn't there a reason to plant roses in September-October? At its core, the fall planting of roses differs from the spring planting in only a few small nuances. Simple rules and a few tricks will help you get healthy, strong plants that will start to grow and please with the first flowers that were planted in spring.

Collecting porcini mushrooms is the dream of every mushroom picker. The volume strongly depends on ambition: five pieces are enough for one for complete puppy delight, others will only be satisfied with a full trunk. In any case, picking porcini mushrooms, you feel like a breadwinner and lucky. But sometimes, under the guise of white mushrooms, inexperienced mushroom pickers can pick up completely non-white mushrooms. And it's good if they are edible, but if not? What are porcini mushrooms, and with what mushrooms can they be confused?

Vegetable soup with bulgur and lentils - thick and hearty, suitable for the strictest vegetarian menus, as it does not contain animal products, only herbal ingredients. The meat protein in the soup replaces the vegetable protein; lentils are rich in this protein. On fast days, a portion of this dish is a full-fledged meal for an adult. A delicious lean soup can be prepared in just half an hour if you boil it with red lentils - it boils down literally in 15 minutes.

In recent years, it has been fashionable to give not cut bouquets, but fresh flowers in a pot. As a birthday present, a Persian cyclamen appeared on my windowsill. Its delicate flowers were like a flock of cute butterflies, half folded their wings in a green meadow. I heartily enjoyed his sight for almost 3 months, until I noticed a few dry leaves, and every day their number increased. I did not have much experience in caring for this plant.

Probably everyone loves potato salad. Recipes for this dish can be found in almost every cuisine in the world. The exception is likely to be countries that do not have potatoes, although this is difficult to imagine in our time. The salad can be served as an independent dish or as a side dish for meat and fish. Danish potato salad with Remoulade sauce is incredibly tasty and easy to prepare. It only takes a few minutes to cook it, provided that there are boiled potatoes in the house.

Both planting and digging potatoes for gardeners have become a kind of ritual and celebration. But with the end of one potato cycle, the next begins. And after the harvest has been harvested, do not forget about preparing for next year. And first of all - about the soil, which the potato depletes more than other root crops. In order not to lose the fertility of the soil and get a good harvest of completely different crops next year, it is better not to postpone the care of the soil.

Stuffed vegetables are one of the most popular dishes of oriental cuisine, because in the countries of Asia and the East, fragrant, juicy vegetables ripen all year round. How to stuff vegetables correctly so that they retain their shape, turn out beautiful, appetizing and healthy?

Vegetable stuffing technology: general principles

There are two ways of stuffing vegetables - full, when the core is peeled from a whole vegetable and filled with filling, and partial, when the vegetable is cut into pieces and only then stuffed. The principle of stuffing is simple - you wash and sort the vegetables well, picking strong ripe fruits without damage, then cut the core of the vegetables and fill the resulting cups, plates, glasses, boats, baskets and pots with delicious filling. This is where carving skills come in handy - curly cutting vegetables! As a filling, you can take vegetables, meat, fish, eggs, cereals, legumes, cottage cheese, cheese, mushrooms, fruits, nuts and herbs. Products can be combined, of any taste, adding spices and seasonings.

After the vegetables are stuffed, they are either served to the table (if all the ingredients are already ready for use), or they are subjected to further culinary processing - baking, stewing or steaming. Hot and cold appetizers are prepared from stuffed vegetables, but only stuffed tomatoes and cucumbers are eaten raw. Stuffed vegetables can also be fermented by preserving them in jars for the winter, but again, this does not apply to all fruits.

Secrets of stuffing pepper

When choosing peppers for stuffing, prefer fruits with a fleshy and thick skin as they are sweeter than thin-walled fruits that have a bitter taste. Cut the peppers from the side of the stalk, remove the core along with the seeds, being careful not to damage the fruit. Leftover seeds can be easily removed by tapping the inverted pepper on a plate, after which you can fill the fruits with the filling, although some housewives first place the peppers in boiling water for 1-2 minutes and only then stuff with minced meat. Another option for cooking peppers is to remove the stalks, cut the fruits lengthwise into two parts and fill both boats with filling. For a festive table, vegetables are effectively decorated in the form of a cup with curly edges or a basket.

Features of stuffing eggplant and zucchini

The most important requirement for zucchini and eggplants is that they must be young, skinned and firm enough to keep their shape under the load of the filling. The stuffed zucchini is very good and is perfect for this dish.

You can cut the zucchini in different ways - along the boats, across in short barrels, thinner rings, or cut along, but not completely, so that the effect of a whole vegetable is preserved. The eggplant is best divided into two halves.

Carefully remove the pulp and fill the fruit with the filling, and whether to boil the zucchini or eggplant until half cooked (within 3-5 minutes) before stuffing is a matter of personal preference. Some housewives cut zucchini and eggplant lengthwise into thin slices, cover with filling and roll up. You can also cut a basket or picturesque vases from zucchini. In the same way, squash is stuffed, the shape of which is more convenient for this dish.

The subtleties of stuffing tomatoes and cucumbers

For the main thing - good density, since too juicy fruits can easily fall apart. Cut off the top layer of the tomatoes with a sharp knife, remove the pulp and fill with prepared food. You can stuff tomatoes by cutting them into halves - it's much easier this way. Fresh or pickled cucumbers for stuffing are cut lengthwise or across, then the pulp is scraped out with a teaspoon, and the cucumbers are filled with filling. Tomatoes and cucumbers do not have to be stewed and baked, although there are unusual recipes with baked cucumbers. Tomatoes can also be baked briefly in the oven with other vegetables. Serve the stuffed vegetables with salads and sandwiches, garnish with herbs, olives, sour cream or mayonnaise.

How to stuff potatoes

Select firm, medium-sized potatoes, wash them, peel them, cut the cores, cut the tuber lightly at the base so that it can stand. Stuff with the filling and then bake or steam. Potatoes can be cut into two halves and turned into boats or cups, sometimes potatoes are pre-boiled and only then stuffed. In Jordanian cuisine there is a dish called "sweet potato makhshi", for which finely chopped lamb and beef are fried, a lot of garlic, spices and aromatic herbs - mint, basil and cilantro are added to the meat. Potatoes are filled with meat filling, baked in tomato sauce and served with natural yogurt.

Proper stuffing of onions

For it is better to take not bitter varieties of onions, but, for example, white or red salad onions. Of course, you still have to boil it a little beforehand - about 2-3 minutes, and you don't need to peel the onions. Once the onion has cooled, peel it, cut off the top of the onion (about a quarter) and trim the root of the root lightly to stabilize the onion shape. Armed with a teaspoon, remove the inner layers of the onion, leaving one or two on the outside. After filling with the filling, the onion must be baked - with spices, herbs, cheese and vegetables.

Stuffed pumpkin

This unusually tasty dish is not difficult to prepare - the lid is cut off the pumpkin, seeds, fibers and part of the pulp are removed from the inside, so that the wall thickness is no more than 2-3 cm, otherwise the dish will not be baked. The peel is not cut off from a young pumpkin, but the pumpkin that has lain for half the winter, it is better to get rid of the hard shell. Pumpkin is baked with ready-to-eat filling (rice with fruits and nuts, meat with vegetables), covered with a pumpkin "lid". Stuffing the pumpkin with potatoes, meat, and onions will make a real roast. This vegetable is baked for 1-2 hours, depending on the age and the degree of readiness of the filling.

Stuffing stuffing

The most common filling is meat with rice, vegetables and spices, vegetables with cheese and mushrooms, mushrooms with vegetables or rice, vegetables with rice and other cereals - couscous, buckwheat, millet, barley, quinoa. By the way, groats are good in any minced meat, since they are added not only for taste: when they swell, they bind other products together and make the filling homogeneous. In addition, groats can reduce the cost of the dish, especially if the filling is meat. Best of all, when cereals account for no more than a quarter of the entire filling.

Boiled chicken with egg, green onions and mayonnaise is very tasty - it is better to stuff vegetables that are stuffed raw, such as cucumbers and tomatoes, with such a filling. Good minced potatoes with onions and mushrooms, fish and seafood filling, peas and lentils with vegetables, and olives, salted fish, avocados, nuts, cottage cheese or cheese with garlic and herbs are ideal for cold serving.

A few tricks for stuffing vegetables

After removing the pulp, you can rub the inner walls of the fruit with salt, spices and aromatic herbs. You should not rub the vegetables boiled until half cooked - it is enough to lightly sprinkle them with seasonings.

By the way, try not to boil them in water, but slightly "bake" them in the oven, it will turn out much tastier, healthier and more aromatic. Stuffing vegetables cut into rings (zucchini and cucumbers) requires skill, since there is no bottom in the rings and you can only keep the minced meat inside with batter - this method is good for baking in the oven.

After stuffing, place vegetables (eg peppers, zucchini and eggplants) in a thick-walled bowl on a vegetable “pillow”, add a little water, broth or cream, sprinkle with delicious spices and grated cheese. If you do not want the filling to have a boiled taste, pre-fry it with the spices. Fill the finished vegetables with any sauce - sour cream, tomato, creamy, mushroom or meat.

Stuffed peppers and zucchini can be frozen for the winter, you just don't need to defrost them, get them out - and simmer immediately, otherwise the frozen stuffed vegetables will soften and lose their attractiveness.

Stuffed cabbage

This very unusual and tasty dish is made from a small whole head of cabbage, from which you need to remove a few outer green leaves (if any), stick a fork into the stalk, place the head of cabbage in a saucepan with a fork facing up and put on fire. It is easier to handle the head of cabbage with a fork, especially when the water boils. The cabbage leaves will begin to soften gradually, peeling off the head, and you have to cut them off and put them aside, observing the order, so it will be easier to collect the head in the reverse order. You don't need to cook cabbage! Leave a small head of cabbage without disassembling it into leaves - it will become the basis of the dish.

While the cabbage is cooling, prepare a filling of 400 g of minced pork, 2 onions fried in vegetable oil and 150 g of boiled rice until half cooked. Season the filling with salt and pepper, spread it on each leaf, starting with the smallest, and then place the leaves on the remaining head of cabbage, pressing them down with your hand. Sprinkle the collected stuffed head of cabbage with mayonnaise, sprinkle with breadcrumbs and put in the oven for 50 minutes, preheated to a temperature of 190 ° C. Many cooks bake cabbage in foil and then unfold it only at the end to brown it - in this case, the baking time should be increased.

Cut the cabbage into portions and serve with sour cream and herbs. Stuffed cabbage is easier to make than cabbage rolls, so this dish can be cooked not only on weekends. Some housewives make the cooking process even easier - they do not separate the cabbage leaves during blanching, but slightly bend them from the middle to the edges, placing the filling there. True, they have to wrap the finished head of cabbage with threads to maintain their shape during heat treatment. But such cabbage can be stewed in sauce - it will definitely not fall apart.

Stuffed beet

If you are tired of the traditional herring under a fur coat on a festive table, try to cook stuffed beets, this dish is not only tasty, but also looks bright and original.

So, boil 5 beets in water with a little vinegar to keep the color bright. You can wrap the beets in foil and bake them in the oven. Cool, cut off the top of the vegetable and a little at the base for stability. Cut the core out with a knife and spoon, then fill the resulting pots with the filling. The filling is prepared as follows: mix finely chopped fillet of one herring, coarsely chopped beet pulp left after cutting the "pots", add 8 pieces of soft chopped prunes, a third of a glass of chopped walnuts and 4 crushed garlic cloves. Place the stuffed beets on the lettuce and serve. You can also use minced meat with onions and garlic as a filling.

When stuffing vegetables, it's not hard to get creative, carving out irregularly shaped fruits or mixing stuffing products, and the results will always be impressive. Experiment and create in the kitchen with Eat at Home, let your family get only pleasure from food!

Prepare ingredients.

Wash the pepper, carefully cut the seed box, rinse again from the seeds and dry with paper towels.
Heat some oil in a saucepan, put pepper and lightly fry on all sides.
Transfer to a bowl and set aside.
Prepare the filling.
Rinse the rice, add water and boil until half cooked (about 5-7 minutes).
Wash carrots, peel and grate on a coarse grater or for Korean carrots.
Peel the onion and cut into quarters.
Heat vegetable oil in a frying pan, put onion, add a little salt, pepper and fry for about 15-20 minutes, over low heat, until soft.
Place the onion with a spatula on the edge of the pan, put the carrots, lightly salt and fry, stirring occasionally, until the carrots soften a little (about 3-4 minutes).
Combine minced meat, rice and sautéed onions with carrots in a large bowl.

Wash the tomatoes, make a cross-shaped incision on each, dip them in boiling water for 30-60 seconds, then quickly transfer them to ice water and remove the skin.
Cut the tomatoes into small cubes.
Peel the garlic and pass through a garlic extractor.
Wash, dry and chop the greens.
Add tomatoes, ketchup, garlic, herbs, salt, sugar and freshly ground pepper to the minced meat.

Mix the minced meat well (it is convenient to mix it with your hands).

Fill the prepared peppers with minced meat and place in a saucepan or other thick-walled dish.
Prepare tomato and sour cream sauce.
Combine sour cream with ketchup and mix.
Pour in water and stir again.
Season with salt and pepper to taste.
Pour pepper with the resulting sauce.

Simmer pepper at low boil, covered, about 40-60 minutes.
Turn off the heat and let it brew for another 10 minutes.