I suggest you cook today a very tasty, healthy and delicious vegetable dish, which is great for weight loss, proper nutrition and a healthy lifestyle. Peppers stuffed with rice and mushrooms can serve as an independent vegetarian dish for lunch or dinner, or 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 get enough well and support the strength and health of all those who are observing fasting.

In general, stuffed peppers can be cooked with a wide variety of fillings, showing their imagination to the fullest and at the same time disposing of the remains of products from the refrigerator. The classic starts with minced meat and vegetables, and then stewed in water or some sauce on the stove. But for light diet food, oven-baked peppers with vegetable filling, in which you can add mushrooms, rice and other cereals, are more suitable to get a healthy and satisfying meal 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 is filled with juicy and aromatic multi-component filling, which carries both pleasure and undeniable benefits. Loose boiled rice gives this dish satiety and allows you to satisfy your 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 from the intestines, toxins and other harmful substances. Well, the cheese crust on top successfully completes the whole composition, giving the dish a piquancy and a light creamy flavor.

Try to cook stuffed peppers with mushrooms and rice according to this simple recipe, and you will certainly appreciate this original vegetable dish, which can be used as a useful side dish and as the main participant in the feast!

Helpful information

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

INGREDIENTS:

• 6 medium bell peppers (800 - 900 g)
• 100 g of rice
• 200 g champignon
• 1 medium onion
• 1 medium squash
• 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 cook peppers stuffed with rice, mushrooms and vegetables, first prepare all the ingredients for the filling. Peel the onions and finely chop.

2. Wash the mushrooms thoroughly and cut into small thin plates.

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

  4. Cut the tomatoes into small cubes.

Advice! In the winter season, it is quite possible to use canned tomatoes in your own juice, since they are cheaper and sometimes tastier than not too ripe greenhouse vegetables.

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

  6. Add chopped mushrooms and cook for 8 to 10 minutes until all the liquid released from the mushrooms boils. After that, fry the mushrooms for another 2 - 3 minutes until lightly browned.
  7. In another pan, heat the remaining oil (2 tbsp.), Put the sliced \u200b\u200bzucchini and fry them over high heat for 4-6 minutes until golden brown.

  8. Add chopped tomatoes to zucchini 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 drop it in a colander so that the glass is excess liquid.

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

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

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

  12. Bulgarian peppers thoroughly wash and cut lengthwise into two halves, gently extract seeds and partitions from them and lightly salt inside. Peppers can not be removed to get a more attractive and appetizing-looking dish.

  13. Using a spoon, tightly stuff the halves of bell peppers with rice and mushroom filling and put them in a baking dish.

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

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

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


  Juicy and fragrant bell peppers stuffed with rice and mushrooms, ready! It can be used separately, as a light and very tasty vegetarian dish, or served as a useful vegetable side dish for meat, chicken or fish. Bon Appetit!

Pepper stuffed with mushrooms and cheese is a well-known modern dish that is surprisingly tasty and healthy. It contains only natural products that do not contain dyes, impurities and preservatives. This recipe is well known to those who are used to cooking delicious and fast food that is in demand at the present time.

Making peppers stuffed with rice and mushrooms is quite simple. Each housewife will cope with the recipe, who will strictly follow the cooking instructions. Important: stuffed pepper without meat with the addition of mushrooms and cheese is a healthy and satisfying dish for vegetarians, since it does not contain meat. In addition, the recipe is also considered dietary, because it does not contain fatty foods that harm human health.

Prepare peppers stuffed with mushrooms and rice, at any time of the year, delighting the household with excellent homemade food. In the summer, more greens and vegetables are added to it, and in the winter they are content with dressings and gravy to decorate the dish as best as possible.

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

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

In any case, the taste will be incredible, and in this way you can experiment to get an excellent recipe. It is important to note that you do not even have to make the gravy, since it will be present in the pan anyway after cooking. The fact is that after stewing the pepper, there remains the water in which it was prepared. Such a liquid is saturated with vegetable juice and it turns out very appetizing. So why not pour pepper over it before serving to make it even more satisfying.

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

Cheese pepper with mushrooms and rice is suitable for both a gala table and home dinner. Since the dish turns out to be tasty, aromatic and mouth-watering, it will not be embarrassing to present it as a hot snack on the festive table. This recipe is especially popular with children, because it looks unusual and interesting, but it contains only healthy foods that are important for health. Therefore, if you do not know how to feed the child, you need to remember this dish, which can be prepared depending on the taste of the children and their preferences.

Following the advice given by experienced chefs, you can prepare a tasty, satisfying and wholesome dish that will not fall apart, will not lose its taste, and also retain its shape.

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

1. Rice for cooking is better to take round, as it boils quickly, turns into porridge and does not spill out of pepper when shifted to a plate. Long grain cereals, on the contrary, are too friable, so you should not choose it.
2. If there is no time for cooking, you can pre-fill the rice with water. In this case, it will cook faster (and if you add a few spices, rice will get a great taste that will decorate the dish).
3. Stuff pepper can be any products. The main thing is that they harmonize with each other. For example, onions, carrots, fresh herbs, frozen peas or corn are also combined with mushrooms and cheese.
4. Instead of cheese, a processed product is suitable, which will make rice more tender.
5. It’s not worth adding spicy spices and garlic to the recipe, because they will only kill the taste, which will turn out to be “of the same type”.
6. Each mushroom must be ground, as the smaller the products are cut, the tastier.
7. When preparing cheese, it is recommended to grate it so that it gives an even taste to pepper.

Such tips will make it possible to prepare a truly satisfying and tasty dish that will surely appeal to everyone who decides to try it.

How to cook pepper with mushrooms and cheese

The products required for cooking are in any store, as they are known and common. If desired, they can be replaced with their own components, if in this case the dish turns out to be just as tasty.

Essential Ingredients:

• 8 bell peppers (you can use a product of different colors),
• 2 onion heads,
• 400 grams of any mushrooms (preferably if they are hard),
• 100 grams of rice
• 2 carrots
• 2 tablespoons of tomato paste or adjika (if you want to give a brighter flavor to pepper),
• some oil to fry foods
• 2 pinches of salt and pepper.

We wash the rice and boil until almost ready. The water in which the cereal will be boiled, you must not forget to slightly salt. It is important that rice does not boil at this point.

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

Three carrots on a grater, after which we divide it into 2 identical parts. Pour a little oil into the pan, spread 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 boiling water over it to make it more pliable. Rice mix with frying. Three cheese on a grater, add to the filling.

Now you need to stuff peppers. To do this, put the filling inside with a small spoon and close each pepper with a lid (its upper part). The remaining onions and carrots are fried together with tomato paste, after which we add the mixture to the pan, pepper on it and pour the products with water so that they are slightly covered. Stew the dish for 40 minutes over medium heat. The pepper will be ready when it becomes soft.

Stuffed lean peppers with mushrooms can be prepared for lunch or dinner, and you can also freeze it for the future. Frozen stuffed peppers lose a minimum of useful elements, and its palatability does not deteriorate at all. Such a dish will help out if you are going to observe any of the posts. 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 nutritious and nutritious, which is important for those people who clearly comply with all the requirements of the posts.

Ingredients for Lean Stuffed Peppers with Mushrooms:

• 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 stuffed lean pepper with mushrooms with a photo:

Cooking stuffed peppers I begin with the preparation of vegetable frying for rice. I clean the onion, rinse it and cut into thin half rings. Fry in a pan in a well-heated vegetable oil.

I rub a large sweet carrot on a coarse grater and send to the onion. I mix everything and stew the vegetables under the lid for five minutes.

In the meantime, I wash the rice in a dust strainer under cold running water. Rice I use polished round. If you prefer that the filling in the pepper is more crumbly, then it is better to choose long yellow or white rice. I send the rice to the vegetables, mix and fry for about a minute. I pour a glass of water into the stuffing for stuffed lean pepper, cover with a lid and let the rice soak in water over a small fire, i.e. I cook until half ready.

While preparing vegetables and rice, I am preparing mushrooms. Today I will use mushrooms, but the choice of mushrooms is not important - you can use your favorite mushrooms. I thoroughly wash the champignons, cut off the tip of the leg. I cut the mushrooms into plates 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 out the juice and stew a little in it. Ready mushrooms along with the secreted juice are sent to rice and vegetables. There I add finely chopped fresh dill. I add a pinch of salt and a little black pepper, after which I mix everything thoroughly. I give the filling a little cool, insist.

I will use pepper already peeled and frozen from a local producer. In season, of course, it is better to use fresh fleshy bell peppers. For stuffing, I prefer to choose orange or red pepper, because it is more fragrant than green. By the way, in vegetables that have undergone the process of quick freezing, the maximum amount of nutrients is preserved, so even frozen bell peppers are useful. This is especially important for those who hold the post.

I start sweet pepper with a cooked filling of rice and vegetables. I lay in rows in a suitable pan. When the whole pepper is stuffed and laid in a pan, pour it with a glass of cold purified water and cook until tender for 45 minutes. Remember that the cooking time depends on the size of the pepper. I cook under a tightly closed lid.

Ready peppers can be served with sour cream. Those who hold the post should limit themselves to fresh herbs. Bon Appetit!

If you like stuffed peppersThen you will definitely appreciate this one. For the filling, you can use absolutely any mushroom, but even with oyster mushrooms or mushrooms, peppers 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 is juicy, soft and even the taste is difficult to distinguish these peppers from meat. Such stuffed peppers with rice and mushrooms  will be delicious with anyone, or as a classic option, with sour cream. So, cook with pleasure stuffed peppers with rice and mushrooms in tomato sauce cooking recipe with a photo that is below!

Stuffed Pepper Ingredients

Step by step cooking 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 - defrost.
2. Grind the mushrooms into small cubes no larger than 1 x 1 cm.
   
3. Grate peeled and washed carrots on a coarse grater.
4. Peel the onions and cut them into cubes too.
5. Wash the parsley and chop it finely with a knife.
6. Wash the peppers and clean them from seeds, being careful not to damage.
   
7. Rinse the rice and then pour boiling water over it. Leave it in such hot water for 10 minutes, then drain excess water.
8. Stew the mushrooms in a pan with butter for 3-4 minutes. Put the mushrooms in a separate bowl.
9. In the same pan, stew the onions and carrots for 2-3 minutes.
10. Now you can combine all the ingredients of the filling. Combine rice, mushrooms, carrots with onions and parsley. Salt and then pepper the filling 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 is where to swell.
    
12. Put all the stuffed peppers in a saucepan so that they stand. To do this, pick up a saucepan or cauldrons of sufficient width.
    
13. For pouring, dilute boiling water 2 tbsp in half a liter. tomato paste. Salt and pepper, throw 1 bay leaf and 2 tbsp. vegetable oil. Pour the peppers with it.
    
14. Put stuffed peppers to boil. If they start to pop up, you can cover them with a plate.
    
15. When the peppers begin to boil, make a low heat, cover the pan or cauldron with a lid and simmer until tender. This can take 40-50 minutes.
    

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

The recipe for cooking dishes with photos, see below.

I propose to cook a very tasty and satisfying dish that can be eaten even during fasting. It is delicious stuffed peppers  with vegetarian stuffing - mushrooms and rice, in a gentle tomato sauce. Stuffed peppers can be prepared at any time of the year - sweet peppers are available all year round. Some housewives, who grow Bulgarian pepper themselves, freeze it for the winter - peeled from the insides and completely ready for filling with filling. I recommend meat-eaters to pay attention to a similar recipe for peppers, but with meat filling - in tomato sauce.

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

Stuffed Peppers with Mushrooms and Rice - Recipe

To prepare delicious peppers, we need:

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

Stuffed Pepper Stuffing

First you need to prepare the filling for our stuffed peppers. The filling will consist of rice, onions and mushrooms. Rice is pre-washed well and cook until tender in a small amount of water without salt. Drain the rice.

Cut the onion into half rings, mushrooms into slices. Preheat a frying pan with vegetable oil, fry the onions in it until soft, then throw the plate of champignons to it. You can add other vegetables to the filling to your taste - for example, carrots, zucchini. I added a young zucchini. Fry for 5 minutes, then add boiled rice and vegetables (optional), a little salt and spices to taste, stirring well and then stir for another 2 minutes. Turn off the stove - the pepper filling is ready.

Stuffed Pepper Tomato Sauce

Now is the time to cook the most delicious tomato sauce, in which our peppers with filling will boil over low heat. To prepare the sauce, you can take a ready-made tomato paste (at the same time make sure of its naturalness and quality) or make the paste yourself. It is pretty simple. A few fresh tomatoes are taken, the skin is removed from them (by lowering each tomato in boiling water for a couple of seconds). Beat the tomatoes in a blender until mashed. Tomato paste we need to take 400 grams.

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

How to prepare peppers for stuffing

Now it remains to prepare our peppers. Everyone needs to be opened by cutting off the ass with a tail and cleaned of seeds and white partitions. Rinse peppers with water. Put a pot of water on the fire and wait for the water to boil. Dip peppers in boiling water for literally 2 minutes. Then drain the water. Put peppers on a plate to cool. Everything, the preparatory work is over

How to cook stuffed peppers

We take a pan, the bottom and walls of which are lubricated with vegetable oil. We stuff each pepper tightly with the filling - that is, we stuff it. Peppers are stored in a pan in an upright position, denser to each other. Fill everything with tomato sauce and set on the slowest fire to gurgle gently.

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

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

Everyone is interested in your opinion!

Do not leave in English!
  There are comment forms below.