Do you love stuffed peppers? Many will answer this question positively. This dish is very tasty and satisfying, it will be on the table for any celebration. And you can cook it in different ways, to suit every taste and budget. Today we will talk about stuffed peppers baked in the oven. Remember our recipes: they will be useful during Lent, on holidays, and for every day.

Ingredients for the dish

The main product for our recipes is bell pepper. It is very important to choose the right form. The fruits should be even, smooth, without signs of damage, with dense pulp. And for the dish to turn out beautiful, the color of the peppers should be bright. Combine ripe red, green and yellow fruits, then the stuffed peppers will arouse even more interest among your guests! After all, everyone knows that the first step in evaluating a dish is its appearance.

Choose ripe, bright and juicy peppers

Note! In order for the stuffed peppers to bake or stew evenly, you need to choose small and medium-sized fruits. Problems may arise with large vegetables: the filling will boil on the outside, but remain raw on the inside. A half-cooked dish is not part of your celebration plans, is it?

What to choose for the filling? Traditionally, we stuff peppers with meat and rice, adding fried vegetables and spices. It turns out that there are so many ways to stuff peppers - it’s just mind-boggling! And serving the finished dish in various sauces is also an art. This is what we will talk about today. In the meantime, remember a few basic cooking tips:

1. Preparing peppers for stuffing is as follows: the fruits are thoroughly washed, the top is cut off from them so that it is convenient to put the filling; The partitions containing the seeds are removed from the inside. Rinse again and you're done.
2. In any case, the rice for the filling is boiled until half cooked. Raw grains will remain hard when baked or stewed, while boiled grains will simply spread into an unpleasant sticky substance.
3. Stuffed peppers love fresh herbs. Add more basil, green onions, parsley or dill at the end of cooking.

That's all, I guess. Now you can start cooking directly.

Step-by-step recipes

We will tell you about several common ways to prepare stuffed peppers. Don't forget that they can serve as a kind of basis for you, with which you can experiment, adding something new to your taste.

Meat and rice - a timeless classic

This recipe is very simple, you have probably eaten this dish more than once, even if you haven’t cooked it yourself. It's time to try making it yourself.

You will need:

• 15 bell peppers;
• 500 g of meat - pork, beef;
• 100 g rice;
• 10 medium sized tomatoes;
• 5 bay leaves;
• 5 peas of allspice;
• 5 peas of black hot pepper;
• 1 teaspoon ground paprika;
• salt to taste.

Cooking method:

1. Rinse the rice and cook until half cooked, adding 1 cup of salted water.

   Wash and cook rice for filling

2. Meanwhile, grind the meat into minced meat in a meat grinder. Salt and pepper it. When the rice is cooked, cool it slightly and mix with the minced meat until smooth.

   Prepare minced meat and mix it with rice

3. Prepare the pepper: wash, cut off the tops, remove all excess.

   Peel the bell peppers

4. Stuff each fruit tightly with minced meat and place in a saucepan or deep dish. Place the peppers tightly, close to each other.

   Stuff the peppers with minced meat and place in a baking dish

5. Wash the tomatoes, cut into slices and send straight to the peppers.

   Slice the tomatoes and add them to the peppers

6. Add spices. Prepare juice from tomato paste by diluting it with enough water so that the resulting liquid half covers the peppers.

   Add water, tomato paste and spices, and place the dish in the oven

7. Place the mold or pan in an oven preheated to 180 degrees for as much as 40 minutes, let the peppers think about their behavior there. In the meantime, prepare something else.

   Serve hot peppers with rice and meat

The beauty of this recipe is that the finished stuffed peppers do not require additional sauces: the juice in which the stew took place becomes an excellent rich gravy.

Stuffed pepper halves

The peculiarity of the recipe in the form of stuffed peppers is that the fruits need to be cut crosswise.

Stock up on these products:

• 1 kg bell pepper;
• 500 g minced meat;
• 1 medium carrot;
• 1 medium onion;
• 4 tablespoons of sour cream;
• 2 tablespoons of tomato paste;
• 100 g rice;
• 3 tablespoons of fresh herbs;
• 1 pinch each of salt, pepper and paprika.

Cooking method:

1. Wash the pepper, cut it in half crosswise and remove the core. To prevent the pulp from being too hard, boil the fruits for a couple of minutes in boiling water and dry.

   Peel the pepper, cut into halves and boil slightly

2. Add salt, spices, finely chopped onions and herbs, grated carrots to the minced meat.

   Add onions, herbs and carrots to the prepared minced meat

3. Boil the rice until half cooked, cool and mix it with the minced meat.

   Mix the minced meat with rice, cooked until half cooked

4. Stuff the pepper halves with the mixture and place them on a baking sheet.

   Stuff the halves with minced meat and rice, place on a baking sheet

5. For an original taste and juicy aroma, pour the stuffed peppers with a sauce of thoroughly mixed sour cream and tomato paste with salt and any spices to taste.

   Pour tomato-sour cream sauce over stuffed peppers

6. Turn on the oven at 180 degrees, and when it warms up, place a baking sheet with the pepper halves in it. After 40 minutes you can take it out and serve it.

   Bake in a hot oven until done

Recipe with cheese

This dish is a little different from the previous one. You need to add cheese to these bell pepper “boats,” but thanks to it, the taste of the filling turns out to be completely different!

Take these products:

• 3 large bell peppers;
• 500 g of water;
• 350 g minced meat (preferably pork - it is fattier);
• 150 g rice, boiled until half cooked;
• 100 g of any hard cheese;
• 200 g of medium-salted cheese;
• 5 medium sized onions;
• 1 tablespoon of tomato paste;
• 50 g sunflower oil;
• salt, pepper, seasonings - to taste;
• 2 cloves of garlic;
• greens for decoration.

Cooking method:

1. It is better to use large peppers in this recipe. Since they are cut in half lengthwise, the filling will cook perfectly.

   Prepare the peppers for stuffing

2. Thoroughly mix the minced meat, rice and finely diced or grated cheese. Add chopped onion, pressed garlic (you can take more of it if you like that taste and aroma), and any seasonings to your taste.

   Prepare the filling from minced meat, cheese, onion and rice

3. Spoon the resulting filling into the pepper “boats”. Place tightly, forming small mounds.

   Place the filling in the pepper halves

4. Heat vegetable oil in a frying pan and fry the chopped onion. When it turns golden, add tomato paste, a little water and simmer for 5 minutes. Add some salt.

   Simmer the gravy in a frying pan

5. Place the stuffed “boats” in a deep baking tray, after filling the bottom with gravy. Spread hard grated cheese over the pepper filling.

   Place the peppers on a baking sheet and sprinkle with grated cheese

6. All that remains is to preheat the oven and place our peppers in it. Cook for 30 minutes at 190 degrees.

   Bake in the oven until done

With chicken in sauce

This dish is traditionally prepared in Bulgaria. You can easily find all the products in our stores or even in your garden:

1. Cut off the tops of the peppers, remove all the insides and rinse. Grease a little with vegetable oil and bake in the oven for 10 minutes.

   Peel the pepper and simmer in the oven

2. Boil the rice until fully cooked. Grind the chicken fillet in a meat grinder. Fry chopped onions in oil. Combine all ingredients, mix until smooth, add spices and salt.

   Make the filling

3. Pack the filling tightly into the peppers. Do this carefully so as not to damage the fruit pulp. The rice is already fully cooked, it will not increase in volume when baked in the oven.

   Stuff the peppers with filling

4. Prepare the sauce: simmer the tomato pulp, finely grated carrots and crushed garlic for 25 minutes in a frying pan with a lid. Add a little water, or better yet dry wine.

   Make the frying sauce

5. Rub the resulting mixture through a fine sieve. Add 2 tablespoons sugar, salt and pepper.

   Rub the roast through a sieve until smooth

6. Pour the prepared sauce into a shallow pan. If desired, you can add a little ketchup or tomato paste to it. Place over low heat and bring to a boil. Dissolve flour in a cup of water and mix thoroughly so that not a single lump remains. Strain through a sieve and pour into the boiling sauce. Let him languish for 10 minutes.

   Finish preparing the sauce: simmer the pureed roast with flour dissolved in water

7. Place the stuffed peppers in a prepared baking sheet or pan and pour the sauce over them. Place in the oven for 20 minutes at 180 degrees.

   Pour the sauce over the chicken stuffed peppers and simmer in the oven until done.

8. Serve this pepper hot, and be sure to add sour cream!

   When serving, add sour cream

Vegetables as filling

If you prefer vegetarian cuisine, then you should not deny yourself stuffed peppers - this dish is just for you. And for meat lovers, this recipe will come in handy during Lent.

Take these products:

• 1 kg of multi-colored bell peppers;
• 2 small eggplants;
• 2 medium onions;
• 1 medium carrot;
• 2 tomatoes;
• 1 cup rice;
• 1 glass of tomato juice;
• 1 glass of sour cream;
• salt and seasonings.

Cooking method:

1. Place a pan of rice in salted water on the fire, and while it is cooking, peel the peppers in the usual way.
2. Grate the peeled carrots and finely chop the onion.

   

The main question that worries cooks when cooking in the oven concerns the filling. The scope for imagination here is limitless. The most commonly used meats are chicken fillet, tomatoes, onions and rice. Preparations with cheese, minced fish, mushrooms, buckwheat, potatoes, even canned food are no less appetizing. In general, you are allowed to experiment, as well as make your own changes to the recipes presented below.

Pepper is good for the body, contains a large amount of vitamin C, also vitamins A, PP, group B. The fruits are rich in selenium, potassium, calcium, magnesium. Regular consumption strengthens the immune system, improves metabolism, and helps fight stress.

Preliminary preparation of products

Any recipe for stuffed peppers in the oven involves the use of the main ingredient - sweet Bulgarian fruits. They act as a kind of “cups” for the filling. You can cook stuffed peppers in the oven and in halves, filling vegetable boats with ingredients suitable to your taste. The choice depends only on the preferences of the hostess.

To ensure that the peppers bake evenly, it is better to select pods of the same size and density. You can line the baking sheet with foil for faster browning. The brighter the vegetables, the more beautiful the finished snack turns out, so you can safely combine shades. The same rule applies to gravies - orange and red sauces will help highlight the beauty of the dish. Here are some more tips for preparing your ingredients.

• Bell peppers. Select fruits that are dense and without signs of rot, wash them, and clean out the seeds and internal partitions. Wash again and dry on a napkin.
• Rice, buckwheat, couscous and other grains. Measure out the required amount and boil in salted water until half cooked.
• Fresh vegetables . Peel the carrots and grate them. Peeled onions are cut into cubes, quarters or half rings. Tomatoes are doused with hot boiling water, then the skins are removed.

If you use too large pods for stuffing, they will bake unevenly. The filling inside will remain half-baked, the outside will crumble or turn into a dry crust. And the inner walls of the Bulgarian “cups” will be hard.

Stuffed peppers in the oven, baked whole

Stuffed bell peppers with meat, cheese or vegetables in the oven as in the photo are easy to make. It is enough to prepare the filling, think over the gravy option, and stuff the dense pods. The step-by-step recipes below will help you bake fruits and create a delicious and colorful snack for the whole family.

You can serve baked vegetables with herbs, sour cream, thick sauce or under a cheese crust. By default, all recipes use five to eight bell peppers; the exact number depends on the variety and size of the fruit.

With minced meat and rice

Peculiarities . Peppers stuffed with meat and rice in the oven are a hearty stand-alone dish served for lunch and dinner. To prepare minced meat, pork, beef, and less often chicken are used. The tomato sauce appetizer is prepared with any vegetables you wish.

• minced meat (pork and beef) - 400 g;
• boiled rice - two-thirds of a glass;
• tomatoes - five to six pieces;
• laurel - five leaves;
• allspice and black pepper - five peas each;
• ground paprika - half a teaspoon;
• salt, seasonings;
• water.

What we do

1. Mix minced meat with rice, salt and pepper.
2. We stuff the fruits and place them tightly in a deep mold with the ends down.
3. We cut the tomatoes into slices, send them to the preparations, inserting them between them, laying them on top.
4. Add spices and seasonings.
5. Dilute the tomato paste with water to obtain juice. Fill the contents of the mold to a height of 4-5 cm.
6. How much to cook? Place in an oven preheated to 180°C for 40 minutes.
7. Serve hot.

To enhance the taste, it is recommended to add fried onions and carrots, shredded cabbage, and chopped tomatoes without skin to the filling. To highlight the aroma and add appetizing, you can sprinkle the appetizer with fresh herbs before serving.

With vegetables

Peculiarities . Those who prefer stewed vegetables because of their health benefits will enjoy this simple baking recipe. The dish cannot be called dietary - it contains rice, sour cream, and tomato paste. But it contains a lot of vitamins and nutrients. Frozen vegetables can also be suitable for this dish.

Ingredients required for stuffing:

• eggplants - two young fruits;
• carrots - one root vegetable;
• onion - two heads;
• tomatoes - two pieces;
• boiled rice - two-thirds of a glass;
• tomato paste - two tablespoons;
• sour cream - two tablespoons;
• vegetable oil;
• seasonings, salt.

What we do

1. Peel the eggplants, cut into slices, and fill with salt water for 20 minutes.
2. Fry carrots and onions in oil.
3. Scald the tomatoes with boiling water, remove the skin, cut the pulp into cubes.
4. We wash the eggplant pieces and chop them into small slices.
5. Transfer the eggplant and tomato cubes to the carrot and onion fry, add salt and pepper, and simmer covered for ten minutes.
6. Add boiled rice here and stir.
7. We fill the required amount of fruits with rice and vegetable mixture and transfer them to an oiled form.
8. Bake in the oven for 40 minutes at 180°C.
9. Serve hot as the filling becomes hard as it cools.

With mushrooms and chicken fillet

Peculiarities . In this recipe, fresh mushrooms are used, both champignons and other gifts of the forest - porcini, boletus, boletus. If desired, chicken can easily be replaced with turkey, adding satiety to the dish. The appetizer looks great even on a holiday table, surprising with its aroma and beautiful appearance of multi-colored pods.

Ingredients required for stuffing:

• chicken fillet - 300 g;
• onion - one;
• mushrooms - 200 g;
• hard cheese - 120 g;
• vegetable oil;
• salt, seasonings;
• parsley.

What we do

1. Chop the onion and chop the mushrooms.
2. Fry in an oiled frying pan.
3. We pass the chicken fillet through a meat grinder, combine it with chopped parsley, pepper and salt.
4. Combine all prepared ingredients.
5. Stuff the peppers, place them in a mold and sprinkle with grated cheese.
6. Bake at 190°C for 35 minutes.

You can bake stuffed peppers in the oven with mushrooms and chicken not only whole, but also in halves, adding grated cheese before finishing cooking. It is better to take red fruits for filling - they are more fleshy and juicy.

With feta and cottage cheese

Peculiarities . This original appetizer can be served hot or cold, stuffed whole, in boats or circles. The soft creamy taste will highlight the piquancy of roasted vegetables.

Ingredients required for stuffing:

• feta cheese - one package;
• soft cottage cheese - one pack;
• parsley - one small bunch.

What we do

1. Place the prepared pods on a baking sheet and place in the oven for 25 minutes. Bake at 150°C so that they brown evenly. The main thing is not to overcook so that they remain crispy.
2. At this time, prepare the filling - mash the feta with a fork, mix with cottage cheese and chopped parsley.
3. Remove the fruits from the oven, cool slightly, and fill with the cheese and curd mixture.
4. Place the pan back in the oven for three minutes to serve hot.

Preparing half-boats

You can stuff bell peppers not only whole, but also in halves, filling colorful vegetable boats with the filling. This appetizer looks bright, evokes an appetite, and a desire to try at least one slice. Boats in sour cream or tomato filling, under a cheese crust, are especially tasty.

With creamy sauce

Peculiarities . This option is quite high in calories, but at the same time satisfying. Thanks to the meat and rice, the dish can be used as a complete lunch or dinner, without additional side dishes with salads. Vegetables will help replenish the daily dose of vitamins, and the gravy will give the filling a creamy taste.

Ingredients required for stuffing:

• rice cereal - 200 g;
• combined minced meat - 300 g;
• cream - one glass;
• onion - two heads;
• carrots - two medium-sized root vegetables;
• tomatoes - two pieces;
• seasonings, salt;
• vegetable oil;
• greens - optional.

What we do

1. Boil the cereal for about 12 minutes, cool.
2. Chop the vegetables and mix half of them with minced meat. Salt, pepper, add any herbs (parsley, basil) if desired.
3. Fry the second half of the vegetables in oil and remove from heat.
4. Prepare cream sauce by mixing cream with frying, seasonings, and salt.
5. Stuff the fruits with the filling and pour the resulting gravy into the mold.
6. Bake for 30 minutes at 170°C.

If desired, the cream can be replaced with the same amount of sour cream, then the peppers will be baked in sour cream sauce. Ten minutes before the end of cooking, you can sprinkle the boats with 100 g of grated cheese, so the taste will become even richer and more delicate.

In sour cream and tomato filling

Peculiarities . This recipe is a win-win option when you need to quickly prepare a hearty lunch for your family or guests. Vegetables in sour cream and tomato sauce turn out tender, juicy, and appetizing in appearance. When serving, you can add thick sour cream to a plate and sprinkle with herbs.

Ingredients required for stuffing:

• minced pork and beef - 300 g;
• boiled rice - three tablespoons;
• tomatoes - two pieces;
• onion - two small heads;
• carrots - one root vegetable;
• garlic - two cloves;
• tomato sauce or ketchup - four tablespoons;
• sour cream - 150 ml;
• water - 500 ml;
• sunflower oil;
• seasonings and salt;
• dill, parsley.

What we do

1. Fry the prepared pods in an oiled frying pan for three to four minutes until the walls are browned. Set aside.
2. Fry grated carrots and onions cut into quarters in oil, add salt and add spices.
3. Mix the carrot and onion fry with meat and rice.
4. Scald the tomatoes with boiling water, remove the skin, and chop into cubes.
5. Grind the garlic with a press, cut the greens with a knife.
6. Mix these ingredients with the minced meat, pepper again, and add some salt.
7. Stuff the Bulgarian fruits with the mixture and place them in a deep pan.
8. Prepare tomato-sour cream sauce. To do this, combine sour cream with tomato sauce, water, seasonings, and add some salt.
9. Pour the sauce over the fruits until they are almost covered.
10. Place the stuffed peppers with gravy in the oven, preheated to 180-190°C, bake for 45 minutes.
11. Serve with herbs and cold sour cream.

With canned tuna and eggs

Peculiarities . A mixture of tuna and egg in pepper will make your breakfast healthy and satisfying, and will give you energy for the whole day. Multi-colored boats filled with bright contents will decorate even a festive feast and will appeal to children and adults.

Ingredients required for stuffing:

• canned tuna - one can;
• raw eggs - six pieces;
• tomatoes - two fruits;
• olive oil - one tablespoon;
• onion - one head;
• garlic - two cloves;
• salt.

What we do

1. Preheat the oven to 200°C.
2. Scald the tomatoes with boiling water, remove the skin and cut into cubes. If desired, we even use pickled tomatoes.
3. Fry the onion in olive oil, add chopped garlic, tomato cubes, and canned goods mashed with a fork.
4. Warm the mixture for a couple of minutes, adding salt if necessary.
5. We fill six boats with the mass and make a depression in the middle with our finger.
6. Place the pieces on a greased baking sheet and carefully pour a raw egg into each boat.
7. Bake for 15 minutes.

If you prepare and chop all the ingredients the night before, preparing your breakfast snack will take even less time. For flavor, you can add thyme and basil to the stuffing mixture.

Under a cheese coat

Peculiarities . Stuffed peppers baked with minced meat in the oven will turn out more tender and tastier if you sprinkle them with grated cheese during cooking. Once melted, the cheese mass forms a soft “coat” that will not allow the filling to dry out. This appetizer is best served hot.

Ingredients required for stuffing:

• minced meat - 200 g;
• tomato - one;
• onion - one;
• zucchini - a third of the fruit;
• hard cheese - 100 g;
• mayonnaise - two to three tablespoons;
• salt.

What we do

1. Peel the tomato and a third of the zucchini and cut into small slices.
2. Finely chop the onion.
3. Mix vegetables with spices, add some salt, and season with mayonnaise.
4. Mix with minced meat.
5. Fill the boats with the mixture and place them on a baking sheet in the oven for 30 minutes. Bake at 180°C.
6. Take it out, sprinkle with grated cheese, and cook the stuffed peppers in the oven with the cheese for another 15 minutes.

To prevent baked peppers from becoming too dry in the oven, you can add a little water to the baking sheet. It will boil away during the roasting process. However, the dish will be tastier if you cook the pods with gravy, cream or tomato sauce.

Reviews: “My husband really likes it”

I boil the rice a little, then salt and pepper and mix everything with the minced meat. vegetables to taste, I take tomatoes, onions, a little garlic, fry the carrots and then put them on a baking sheet along with the peppers, salt everything once more, add a little water and into the oven for about 40 minutes. I like this recipe better, you don’t want to put it in the oven, You also add water to the pan and simmer there, but it turns out that you have to add more water.

Inna, https://deti.mail.ru/forum/dosug/obo_vsjom_na_svete/perec_farshirovannyj/?page=4

Now I cut the pepper lengthwise, stuff each peppercorn, put a slice of tomato on top of the tomato cheese on each peppercorn, cover everything with foil on top, do everything on a baking sheet in the oven, put tomatoes down on the baking sheet in front of the pepper so that the pepper doesn’t burn, add tomato paste and oil downwards and less than half a glass of water... I bake it for about an hour and a half, it’s delicious, it can’t even be compared with regular stuffed stuff...

LUCKY, https://deti.mail.ru/forum/dosug/obo_vsjom_na_svete/perec_farshirovannyj/?page=4

I love stuffed peppers. Between the sharp corners of the pepper, I place the potato halves in the pan. The pepper stands evenly, and the potatoes are imbued with a delicious aroma. I put potatoes on a plate next to the peppers, my husband really likes them.

Nata, https://www. say7.info/cook/comments/109-Farshirovannyiy-p1.html

In our country, baked stuffed peppers can be considered a traditional dish. It is difficult to find a person who has not tried it at least once in his life. Large, ribbed and bright peppers seem to be specially created to be stuffed with other vegetables, meat or even fruits. This method of cooking allows you to pamper your family with not only a tasty, but also healthy dish. What can we say about its aesthetic beauty? Multi-colored fruits under a “coat” of cheese and herbs look simply magnificent.

Be sure to try making stuffed peppers baked in the oven in your kitchen. The recipe can be absolutely anything. We offer you a special selection, where there are the simplest options and more complex original dishes in the composition of ingredients.

Bell peppers stuffed with mozzarella cheese

A surprisingly simple and very tasty dish of vegetables and meat. Mozzarella cheese and garlic add a special piquancy to the taste. The preparatory process will take no more than fifteen minutes, and the cooking itself will take 45 minutes. All ingredients are for four servings. You will need:

• bell pepper (any color) - 4 pcs.;
• minced beef - 500 g;
• medium-sized onion - 1 pc.;
• boiled rice - 180 g;
• two cloves of garlic;
• tomato sauce (liquid consistency) - 300 g;
• mozzarella - 100 g;
• salt to taste.

Cooking steps

The proposed recipe for baked stuffed peppers is quite simple. A little time - and the result is a tasty and healthy dish on the table. You need to cut off the top of the pepper, clean it from the inside and rinse it. In order for it to stand evenly on the baking sheet, you can cut off the bottom part quite a bit. Blanch the peppers for two minutes in boiling water.

Separately, simmer the ground beef and finely chopped onions until tender. Then pour in a glass of tomato sauce, add rice, salt and garlic. Cook the mixture for another 3 minutes.

Preheat the oven to 180 degrees. Fill the peppers with the prepared mixture and place vertically on a baking sheet (or in a glass form) greased with vegetable oil. Pour the remaining tomato sauce on top and cover tightly with foil. Cook like this for ten minutes, then remove the lid and bake until done. Finally, sprinkle with cheese and let it melt. Serve baked stuffed peppers (see photo in the section above) as a separate dish with fresh vegetables or green salad.

On the eve of holidays or for children, the dish can be decorated in an original way. For example, as in the photo above. Use an orange or yellow pepper, add eyes, a nose and a mouth, and use the cut cap and stem.

Mexican style stuffed peppers

This stuffed pepper recipe uses only natural and healthy ingredients. Oregano, cumin and hot chili add aroma and spicy taste to the dish. It should be served with light arugula and spinach salads, boiled cauliflower and homemade bread. To prepare the dish you will need:

• sweet pepper with the top part and seed capsule removed - 6 pcs.;
• minced turkey (chicken) - 500 g;
• cooked brown long grain rice - 180 g;
• salsa sauce - 400 g;
• fresh or canned corn - 200 g;
• ½ tsp each chili pepper, oregano and cumin;
• black beans (cooked or canned) - 180 g;
• finely chopped medium sized onion.

As you can see, in order to prepare baked stuffed peppers according to this recipe, rather non-standard products are required, but at the same time quite affordable. You can replace the beans with kidney beans and make your own salsa in advance.

Cooking process

The dish is extremely simple to prepare. It is necessary to mix all the ingredients for the filling in a separate bowl, mix the mixture thoroughly until smooth. Then stuff the prepared peppers with the cap cut off. Then carefully place them in a deep baking sheet greased with vegetable oil, tightly to each other and cover with the “caps” that were cut off earlier. Add a little water (1/3 cup) and bake in the oven over low heat for several hours to allow all the ingredients to infuse each other's flavors. Black marks on the pepper will indicate readiness.

Stuffed peppers baked in the oven with minced meat, Spanish style

The original recipe for Spanish baked peppers is in many ways similar to the previous one, but has some specific features and ingredients. This is a completely vegetarian dish. Two roasted pepper halves contain 311 calories and 3.4 grams of fat. An excellent dinner option for those who have weight problems or are on a diet.

So, to prepare peppers baked according to this recipe, you need to take the following products:

• large bell pepper (multi-colored) - 4 pcs.;
• 170 g quinoa (or rice);
• 460 ml vegetable broth;
• 120 g salsa (or regular tomato sauce);
• 400 g black beans (cooked);
• 170 g corn;
• 2 cloves garlic (chopped);
• 1.5 tsp each ground cumin and red hot pepper.

These are the main ingredients that will be stuffed with peppers. In addition to these, you will also need one ripe avocado, lime juice, ground coriander, chopped red onion and a little hot salsa.

How to cook?

A little pre-cooking time is required to make this baked stuffed pepper recipe. The quinoa should be boiled in vegetable broth until tender, the process will take about twenty minutes. In this case, the cereal should become “fluffy” and absorb all the liquid. The pepper needs to be washed and divided into two halves, cleared of seeds and partitions. Preheat the oven to 170-180 degrees. Grease a baking tray with oil.

In a separate bowl, combine cooked quinoa with remaining ingredients (except optional). Adjust the taste by adding salt, spices and pepper. Generously fill the pepper halves with the mixture, place them on a baking sheet and cover with foil. Cook for about half an hour. Then remove the foil and reduce the heat, continue to bake the vegetables for another 15-20 minutes.

Garnish the finished baked stuffed peppers in the oven (photo in the previous section) with ripe avocado slices, sprinkle with ground coriander and red onion, and sprinkle with salsa. Serve with light green salads.

Pepper in teriyaki sauce

The classic recipe for stuffed and oven-baked peppers in this case takes an unexpected turn towards Asian cuisine with its best traditions. An excellent dinner for two, moderately spicy, sweet-sour-spicy and original. To prepare you should take:

• 100 g cooked white rice;
• 130 ml meat broth;
• 2 large bell peppers;
• 250 g minced beef;
• green onion stalk (chopped on the bias);
• 1 medium grated carrot
• 3 tsp. brown cane sugar;
• 3 tbsp. l. soy sauce;
• 1 tbsp. l. chopped garlic;
• ½ tsp. ground ginger root;
• 60 g mozzarella cheese.

Cooking technology

Tasty and aromatic baked - a great alternative to a traditional dinner. It combines two components at once - the main dish and a vegetable side dish.

Before you start preparing food, you should turn on the oven and preheat it to 180 degrees. Next, boil the rice in the meat broth until half cooked. Cook the ground beef along with the carrots and the white part of the onion in a frying pan with a little vegetable oil. The vegetables should become soft and the meat should be dark brown. In the next step, add cane sugar, ginger, garlic and soy sauce, cook until the liquid is absorbed - one or two minutes. Divide the pepper into two halves, remove seeds and membranes, fill with filling and place on a glass pan greased with vegetable oil. Bake it first under foil for 30-40 minutes, and then bring it uncovered until cooked. Top the dish with cheese and green onions before serving.

Hearty breakfast - baked stuffed peppers (recipe)

The photo you see below reveals the secret of the interesting presentation of this dish from the first minutes. A hearty breakfast with tuna, egg and vegetables will fill you with energy and strength for the whole day, giving you a great mood thanks to its bright colors and great taste. To prepare you will need:

• 3 bell peppers (multi-colored);
• 1 jar 250-300 g;
• 3 medium sized tomatoes;
• 1 tbsp. l. olive oil;
• 1 onion;
• 2 cloves of garlic;
• 5 chicken eggs.

Cooking sequence

The main condition for breakfast is the speed of its preparation. First of all, turn on the oven at 200 degrees and leave to warm up. Treat the tomatoes with boiling water, remove the skin, remove the seeds and cut into medium-sized cubes. You can make this the night before or use canned tomatoes.

Cut the pepper into halves, remove seeds and membranes. Chop one part into cubes. Fry the onion in heated olive oil until light golden brown, add garlic, tomatoes, tuna and heat for 2-3 minutes. You can add chopped thyme for flavor. Balance the taste with the right amount of pepper and salt. Stuff the peppers with the mixture and make a small well in the middle. Place them on a baking sheet that has been greased in advance, or use parchment paper. Gently crack a raw egg into each pepper half. Bake in the oven until the egg whites are ready, usually about fifteen minutes.

Baked stuffed peppers with tuna for breakfast are original, not boring and very satisfying. Cooking will take even less time if you prepare all the ingredients in advance, the evening before. In the morning, all you have to do is fill the pepper halves and bake. A short time in the oven allows you to preserve the taste of vegetables.

Everyone knows what stuffed peppers are and has probably tried them at least once in their life. It is prepared in broth with various vegetables. From almost the same ingredients you can prepare an equally tasty, but at the same time simpler dish - peppers with meat filling, baked in the oven. For variety and a richer taste, broccoli is added to the minced meat for this dish. So let's get started.

Take 3 bell peppers, wash and cut each in half. Remove seeds and cut off any excess, leaving as much space as possible for the meat filling.

Finely chop the broccoli, I only took the florets.

Finely chop the onion. The onion can also be fried in vegetable oil or butter before adding to the minced meat, but I did not do this.

For minced meat, grind the beef and pork pulp in a meat grinder in equal proportions.

In a deep plate, mix minced meat, cabbage and onions. Add salt and ground black pepper. Mix properly.

Grate Parmesan cheese (or any other hard cheese) on a fine grater.

Stuff the pepper halves tightly with prepared minced meat.

Place the stuffed peppers in a baking dish and sprinkle with grated cheese. Place the stuffed peppers in the oven and bake for 1 hour at 180-200 degrees.

Stuffed peppers baked in the oven can be served with sour cream or sour cream-based sauce.

Bon appetit!

Bell pepper is the oldest human food, because it is reliably known that its first varieties were grown more than six thousand years ago. The vegetable is able to grow in different climatic conditions, so it can be found in almost any part of the world. Due to its prevalence, accessibility and usefulness, tasty sweet peppers are highly valued in cooking. The vegetable is used to prepare various stews and sauces, fried, stewed and baked, and added to first courses. But stuffed peppers are especially popular among people. You can prepare this dish in different ways - simmer in a pan, steam, or bake stuffed peppers in the oven with minced meat. It can be served as a separate dish or with a side dish.

You can use vegetables of different colors for stuffing. Please note that all varieties taste slightly different. The sweetest pepper is red, and the unsweetened one is green. It is best to bake all types of vegetables at once. Then the dish will look very bright and elegant.

Taste Info Meat main courses / Vegetable main courses

Ingredients

• Sweet bell pepper (thin-skinned) – 10-12 pcs.;
• Carrots – 2 pcs.;
• Onion – 1 pc.;
• Fresh tomatoes – 4 pcs.;
• Garlic – 2 cloves;
• Boiled rice – 1.5 tbsp;
• Chicken fillet – 300 g;
• Salt – 1 tsp;
• Sugar – 5 tsp;
• Mixture of ground peppers – 0.5 tsp;
• Dry mint - a pinch;
• Bay leaf – 1 pc.;
• Vegetable oil – 100 ml;
• Broth or water – 1/2 cup;
• Sour cream for serving - to taste;
• Green onions - for serving.

How to cook baked stuffed peppers in the oven with minced meat and rice

First you need to prepare the bell peppers. Use a thin-skinned vegetable to prepare this dish. Rinse the peppers, cut off the caps, and then remove the membranes with seeds.


Boil about two liters of water in a large saucepan, add a handful of salt. Place the prepared peppers in water and blanch them for a few minutes. Then turn off the heat and cover the lid. Let the pepper sit in the water.


Peel the onions and carrots. Grate the carrots and chop the onion into small cubes.


Heat vegetable oil in a frying pan, add onions and carrots. Fry them until soft and golden brown. You can also add other vegetables here, depending on the season, to make the filling for the peppers a richer and brighter taste. Today I added one finely chopped potato and half a zucchini. Salt and add spices to taste to the fried vegetables.


To fill, take 4-5 medium tomatoes and make cuts along the top of the peel. Boil water in a ladle and lower the vegetables into it. Turn off the heat and soak the tomatoes in the water for 15 minutes.

Meanwhile, grind the chicken fillet through a meat grinder to obtain minced meat. You can use a mixture of beef and pork instead of chicken.


Pre-boil round rice until half cooked. Then combine it in a bowl with the ground chicken and most of the roasted vegetables. You can also add finely chopped parsley with dill and a clove of garlic to the pepper filling.


Mix the filling. Add salt, a pinch of dry mint, and a mixture of ground peppers.


Peel the scalded tomatoes and puree them in a blender.


Prepare a filling for the peppers using tomato puree. To do this, pour it into a frying pan with the rest of the fried vegetables. Add another half glass of broth or water, add sugar and salt, squeeze out a clove of garlic and throw in a bay leaf. Boil the tomato mixture and simmer for five minutes.


Heat the oven to 180 degrees. Fill the prepared peppers with minced meat and rice filling and place in a baking dish with sides.

Teaser network

These are the delicious stuffed bell peppers we got in the oven. Serve the sour cream separately or pour it on top as well.