I suggest you cook today very tasty, healthy and delicious vegetable dish which is great for losing weight, proper nutrition and healthy way life. Pepper stuffed with rice and mushrooms can serve as an independent vegetarian dish for lunch or dinner, or it can become a very elegant and mouth-watering side dish for meat. In addition, if you exclude the stage of adding cheese from this recipe, then the resulting dish will help to fill up well and maintain strength and health for all those who are now fasting.

Generally, stuffed pepper you can cook with the most various fillings, showing your imagination to the fullest and at the same time disposing of leftover food from the refrigerator. Classic begins minced meat and vegetables, and then stewed in water or some sauce on the stove. But for light dietary food is more suitable baked in the oven pepper with vegetable filling, to which you can add mushrooms, rice and other cereals to get healthy and enough hearty dish for a full meal.

Pepper stuffed with rice, mushrooms and vegetables is a completely independent vegetable dish with a very pleasant and balanced taste. After all, sweet fleshy bell pepper filled with juicy and aromatic multicomponent filling, which brings both pleasure and undeniable benefit... Crumbly boiled rice gives this dish satiety and allows you to satisfy hunger for a long time. Mushrooms give peppers their indescribable bright aroma, and are also a source of protein and essential amino acids for the whole body. Vegetables contain a lot of fiber and vitamins and remove toxins, toxins and others from the intestines harmful substances... Well and cheese crust from above successfully completes the entire composition, adding spice to the dish and light creamy aroma.

Try making stuffed peppers with mushrooms and rice over this simple recipe, and you will certainly appreciate this original vegetable dish that can be used as healthy side dish, and as the main participant in the feast!

Useful information

How to cook stuffed peppers in the oven - recipe with rice, mushrooms, vegetables and cheese with step by step photos

INGREDIENTS:

• 6 medium bell peppers (800 - 900 g)
• 100 g rice
• 200 g champignons
• 1 medium onion
• 1 medium courgette
• 2 - 3 tomatoes (400 g)
• 80 g cheese
• greens to taste
• 4 tbsp. l. vegetable oil
• salt, ground black pepper, Italian herbs

COOKING METHOD:

1. To prepare peppers stuffed with rice, mushrooms and vegetables, first prepare all the ingredients for the filling. Peel the onions and chop finely.

2. Wash the champignons thoroughly and cut into small thin slices.

3. Peel the zucchini and cut into very small cubes.

4. Cut the tomatoes into small cubes.

Advice! V winter time year it is quite possible to use canned tomatoes v own juice because they are cheaper and sometimes tastier than not too ripe greenhouse vegetables.

5. Heat 2 tbsp in a frying pan. l. vegetable oil (preferably olive oil), put onions and fry over medium heat for 3-4 minutes.

6. Add the chopped mushrooms and cook for 8 to 10 minutes, until all the liquid from the mushrooms has boiled away. After that, fry the mushrooms for another 2 - 3 minutes until lightly browned.
7. In another frying pan, heat the remaining oil (2 tablespoons), put the chopped zucchini and fry them over high heat for 4 - 6 minutes until golden brown.

8. Add chopped tomatoes to the courgettes and cook for 6 - 8 minutes over medium heat until most of the liquid has evaporated.

9. Boil the rice in boiling water for 15 - 25 minutes according to the instructions on the package and discard in a colander to drain excess liquid.

Advice! For stuffing peppers, it is advisable to use steamed long grain rice, since it turns out to be very crumbly and does not boil during cooking, like round. Steaming technology allows you to save more in it nutrients and its properties bring it closer to brown brown rice.

10. In a large bowl, combine the boiled rice, mushrooms with onions and the zucchini in the tomato.

11. Add chopped herbs of your choice, as well as salt and spices, and mix all the ingredients thoroughly. The filling of rice, mushrooms and vegetables for stuffing peppers is ready!

12. Wash the bell peppers thoroughly and cut them lengthwise into two halves, carefully remove the seeds and partitions from them and lightly salt the inside. The sprig of peppers can be left on to get a prettier and more appetizing-looking dish.

13. Using a spoon, fill the bell pepper halves tightly with the rice and mushroom filling and place in a baking dish.

14. Lightly sprinkle the stuffed peppers on top with cheese grated on coarse grater.

Advice! For this dish, you can use absolutely any cheese that you like or that was lying around in your refrigerator, for example, parmesan, mozzarella, suluguni, Adyghe or ordinary semi-hard cheese like Russian. To reduce calories, you can take light cheese low fat (17%) or do without cheese altogether to get a lean dish.

15. Bake in an oven preheated to 180 ° C for 35 - 40 minutes until the bell peppers soften and a brown cheese crust appears.


Juicy and fragrant Bulgarian pepper stuffed with rice and mushrooms is ready! It can be consumed alone as a light and delicious vegetarian dish, or serve as useful vegetable side dish to meat, chicken or fish. Bon Appetit!

Pepper, stuffed with mushrooms and cheese is famous modern dish which turns out to be surprisingly tasty and healthy. It includes only natural products that do not contain dyes, impurities and preservatives. This recipe well known to those who are used to cooking delicious and fast food currently in demand.

Making peppers stuffed with rice and mushrooms is pretty simple. Each housewife will cope with the recipe, who will strictly follow the cooking instructions. Important: Meatless stuffed peppers with mushrooms and cheese are healthy and satisfying for vegetarians, as they do not contain meat. In addition, the recipe is also considered dietary, because it does not contain fatty foods that are harmful to human health.

Peppers stuffed with mushrooms and rice are prepared at any time of the year, delighting households with an excellent homemade food... In summer, more greens and vegetables are added to it, and in winter they are content with dressings and gravies in order to decorate the dish as best as possible.

Stuffed peppers with rice and mushrooms are served with any additives, which include:

• sour cream;
• mayonnaise;
• gravy;
• self-made sauces.

Either way, the taste will be incredible, and this way you can experiment to get a great recipe in the end. It is important to note that the gravy does not even have to be done, since it will already be present in the pan after cooking. The fact is that after stewing the pepper, the water in which it was cooked remains. Such liquid is saturated vegetable juice and it turns out to be very appetizing. So why not sprinkle it on the peppers before serving to make them even more satisfying.

It is worth noting that peppers are prepared not only from fresh vegetable but also from frozen. To do this, it is enough to freeze the peeled pods in the summer, and in the winter only to pour over them with boiling water. Mushrooms for the preparation of stuffed peppers take any, salted, fresh, dry and even fried are suitable. In each case, the dish will have different taste, which will surely please all lovers of homemade food.

Cheese peppers with mushrooms and rice are suitable for both solemn table and for home dinner... Since the dish turns out to be tasty, aromatic and appetizing, it will not be a shame to present it as hot appetizer on the festive table. This recipe is especially popular with children, because it looks unusual and interesting, but it contains only healthy foods important for health. Therefore, if you do not know how to feed your child, you need to remember this dish that can be cooked according to the children's taste and preferences.

Observing the advice given experienced chefs, you can cook delicious, satisfying and healthy dish that will not fall apart, will not lose its taste, and will also retain its shape.

Tips on how to make peppers at home, stuffed with vegetables, mushrooms and cheese:

1. It is better to take round rice for cooking, since it quickly boils down, turns into porridge and does not spill out of the pepper when transferred to a plate. Long-grain groats, on the contrary, turn out to be too crumbly, so you should not choose them.
2. If there is no time for cooking, you can pre-pour the rice with water. In this case, it will cook faster (and if you add a little spices, the rice will get great taste that will decorate the dish).
3. You can stuff pepper with any food. The main thing is that they are in harmony with each other. For example, onions, carrots are also combined with mushrooms and cheese, fresh herbs, frozen peas or corn.
4. Instead of cheese will do processed product which will make the rice more tender.
5. It is not worth adding hot spices and garlic to the recipe, since they will only interrupt the taste, which will result in a "uniform".
6. Each mushroom must be chopped, since the finer the food is cut, the tastier.
7. It is recommended to grate the cheese during cooking so that it gives an even taste to the pepper.

Such tips will allow you to cook a really satisfying and tasty dish that will surely please everyone who decides to try it.

How to cook pepper with mushrooms and cheese

The products required for cooking are available in any store as they are considered well-known and common. If you wish, you can replace them with your own ingredients, if in this case the dish turns out to be just as tasty.

Required Ingredients:

• 8 bell peppers (you can use a product of different colors),
• 2 onions,
• 400 grams of any mushrooms (preferably if they are hard),
• 100 grams of rice
• 2 carrots,
• 2 tablespoons tomato paste or adjika (if you want to add more bright taste pepper),
• a little oil for frying food,
• 2 pinches of salt and pepper.

We wash the rice and boil it almost until tender. The water in which the cereals will be boiled should not be forgotten to lightly salt. It is important that the rice is not overcooked at this stage.

We clean the mushrooms, wash them, then cut them small pieces or slices. Peel and chop the onion: one in half rings, the other in cubes.

Three carrots on a grater, after which we divide it into 2 identical parts. Pour a little oil into the pan, put the mushrooms, onions and carrots, fry until the onions become transparent and the carrots are soft.

We wash the pepper well, remove the seeds and pour over boiling water to make it more malleable. Mix the rice with frying. Three cheese on a grater, add to the filling.

Now you need to stuff the peppers. To do this, put the filling inside with a small spoon and close each pepper with a lid (its upper part). Fry the remaining onions and carrots together with tomato paste, then put the mixture in a saucepan, pepper on it and fill the food with water so that they are slightly covered. Simmer the dish for 40 minutes over medium heat. The pepper is done when it softens.

Lean stuffed peppers with mushrooms can be prepared for lunch or dinner, or you can also freeze them for future use. Frozen stuffed peppers lose a minimum useful elements, And his taste qualities do not worsen at all. Such a dish will help out if you are going to observe any of the fasts. If the pepper is stuffed with rice, seasoned with vegetables and juicy mushrooms, it will turn out to be very tasty. In addition, this dish turns out to be hearty and nutritious, which is important for those people who strictly observe all the requirements of the fasts.

Ingredients for Lean Mushroom Stuffed Peppers:

• sweet bell pepper - 1 kg;
• onions - 2-3 pcs.;
• carrots - 1 pc.;
• champignons - 500 g;
• round rice - 1 cup;
• fresh dill - 1 bunch;
• salt to taste.

Step-by-step recipe for lean stuffed peppers with mushrooms with a photo:

I start the preparation of stuffed peppers by preparing vegetable frying for rice. I peel the onion, rinse it and cut it into thin half rings. I fry in a pan in well-heated vegetable oil.

A major sweet carrots I rub it on a coarse grater and send it to the onion. I mix everything and simmer the vegetables under the lid for five minutes.

Meanwhile, I rinse the rice in a dust sieve under cold running water. The rice I use is polished round. If you prefer the filling in the pepper to be more crumbly, then it is better to choose a long yellow or White rice... I send rice to vegetables, stir and fry for about a minute. I pour into the stuffing for stuffed lean pepper a glass of water, cover with a lid and let the rice absorb water over low heat, i.e. cook until half cooked.

While vegetables and rice are being prepared, I am preparing mushrooms. Today I will use champignons, but the choice of mushrooms is not critical - you can use your favorite mushrooms. I wash the champignons thoroughly, cut off the tip of the leg. I cut the mushrooms into slices and fry in a pan in a small amount of vegetable oil. After the mushrooms are a little fried, I cover them with a lid so that they let the juice in and stew a little in it. Ready-made mushrooms together with the released juice I send it to rice and vegetables. I also add finely chopped there fresh dill... I add a pinch of salt and a little black pepper, after which I mix everything thoroughly. Let the filling cool down a little, brew.

The peppers I will use are already peeled and frozen from a local manufacturer. In season, of course, it is better to use fresh meaty bell peppers. For stuffing, I prefer to choose orange or red pepper, since it is more aromatic than green. By the way, in vegetables that have passed the process quick freeze, is saved maximum amount nutrients, so even frozen Bell pepper useful. This is especially important for those who are fasting.

I fill the bell peppers with the prepared filling of rice and vegetables. Lay in rows in a suitable sized saucepan. When all the peppers are stuffed and put in a saucepan, pour it with a glass of cold purified water and cook until cooked for 45 minutes. Remember that cooking times depend on the size of the pepper. I cook under a tightly closed lid.

Ready pepper can be served with sour cream. Those who are fasting should limit themselves to fresh herbs. Bon Appetit!

If you like stuffed peppers, then you will definitely appreciate this one. For the filling, you can use absolutely any mushrooms, but even with oyster mushrooms or champignons, the peppers will come out unusually tasty. This dish can be called economical, since meat prices are often too high, but mushrooms are more affordable. Probably, vegetarians will also appreciate this recipe, since there is absolutely no meat in it, but there is plenty of protein necessary for the body. The filling of this dish turns out to be juicy, soft, and even the taste is difficult to distinguish these peppers from meat ones. Such stuffed peppers with rice and mushrooms will be delicious with anyone, or whatever classic version, with sour cream. So, cook stuffed peppers with rice and mushrooms in tomato sauce with pleasure, the recipe with the photo below!

Ingredients for making stuffed peppers

Cooking step by step with a photo of stuffed peppers with mushrooms

1. Take any mushrooms for this dish. I have oyster mushrooms. Rinse the mushrooms well. If you have frozen ones, defrost them.
2. Grind the mushrooms into small cubes, no larger than 1 x 1 cm.
   
3. Grate the peeled and washed carrots on a coarse grater.
4. Peel the onions and cut them into cubes too.
5. Wash the parsley and chop finely with a knife.
6. Wash and seed the peppers, being careful not to damage them.
   
7. Rinse the rice and then pour boiling water over it. Leave it like this hot water for 10 minutes, then excess water drain.
8. Simmer the mushrooms in a skillet with oil for 3-4 minutes. Transfer the mushrooms to a separate bowl.
9. Simmer onions and carrots in the same pan for 2-3 minutes.
10. Now you can combine all the ingredients of the filling. Combine rice, mushrooms, carrots, onions and parsley. Season with salt and pepper to taste.
    
11. Stuff the peppers with this filling. Do not do it too tightly, and also leave about 0.5 cm to the edge of the pepper so that the filling has room to swell.
    
12. Place all the stuffed peppers in a saucepan so that they stand. To do this, pick up a saucepan or cauldron of sufficient width.
    
13. For pouring, dilute 2 tbsp in half a liter of boiling water. tomato paste. Season with salt and pepper, add 1 Bay leaf and 2 tbsp. vegetable oil. Pour it over the peppers.
    
14. Place the stuffed peppers to simmer. If they start to float, you can cover them with a plate.
    
15. When the peppers boil, turn the heat to low, cover the saucepan or cauldron with a lid and simmer until tender. This can take 40-50 minutes.
    

Serve the stuffed peppers with rice and mushrooms and sour cream, garnished with fresh herbs. Bon Appetit!

The recipe for the dish with a photo, see below.

I propose to prepare a very tasty and satisfying dish that you can eat even during fasting. It's mouth-watering stuffed peppers with vegetarian filling — mushrooms and rice, in a delicate tomato sauce. You can cook stuffed peppers at any time of the year - sweet peppers are available for sale all year round... Some housewives, who grow bell peppers themselves, freeze it for the winter - peeled from the entrails and completely ready to fill with the filling. I recommend that meat eaters pay attention to similar recipe peppers, but already with meat filling- in tomato sauce.

Stuffed peppers with sauce can be prepared both just for lunch and for festive table... For example, I cooked peppers according to this recipe for my husband's birthday, when guests were gathering for us.

Pepper stuffed with mushrooms and rice - recipe

For cooking delicious peppers, we need:

• a few bell peppers;
• 1 cup rice
• fresh champignons or any other mushrooms (about 500 g);
• tomatoes or tomato paste;
• 1 large onion;
• some flour or cream;
• 1 spoon of vegetable oil;
• salt, spices, dried herbs and pepper to taste.

Filling for stuffed peppers

First you need to prepare the filling for our stuffed peppers... The filling will consist of rice, onions and mushrooms. Rinse the rice well and cook until tender in a little water without salt. Drain the water from the rice.

Cut the onion into half rings, the mushrooms into slices. Preheat a skillet with vegetable oil, fry the onion in it until soft, then toss the champignon plates to it. To taste, you can add other vegetables to the filling, for example, carrots, zucchini. I added young zucchini. Fry for 5 minutes, then add boiled rice and vegetables (optional), a little salt and spices to taste, stirring well, then sweat for another 2 minutes. Turn off the stove - the filling for the peppers is ready.

Tomato sauce for stuffed peppers

Now is the time to make the most delicate tomato sauce in which our stuffed peppers will boil over low heat. To prepare the sauce, you can take ready-made tomato paste (while making sure of its naturalness and quality) or make the paste yourself. It's pretty straightforward. Several fresh tomatoes, the skin is removed from them (by dipping each tomato into boiling water for a couple of seconds). Beat the tomatoes in a blender until puree. Tomato paste we need to take 400 grams.

Dilute the tomato paste with three glasses of water, add a little salt (if not salted), add spices to taste. For density, you can add a couple of spoons wheat flour... If you eat dairy products, then for more delicate taste pour in half a glass of cream. Beat everything in a blender until smooth. That's it, tomato sauce is ready!

How to prepare peppers for stuffing

Now it remains to prepare our peppers. Each needs to be opened, cutting off the ass with a tail and cleaned of seeds and white septa. Rinse the peppers with water. Put a saucepan of water on the fire and wait until the water boils. Dip the peppers in boiling water for literally 2 minutes. Then drain the water. Put the peppers on a dish to cool. Everything, preparatory work is completed

How to make stuffed peppers

We take a saucepan, the bottom and walls of which we grease with vegetable oil. We stuff each pepper tightly with the filling - that is, we stuff it. We put the peppers in a saucepan in an upright position, tighter to each other. Fill in everything tomato sauce and put on the most slow fire gurgle softly.

Important! The tips of the peppers should not touch the bottom of the pan, otherwise the dish may burn and each pepper will taste bitter.

After about 40-50 minutes of quiet bubbling, the peppers will be ready. Put a portion of peppers on a nice plate, thickly pouring tomato sauce. Well, enjoy pleasant taste, friends!

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