Stuffed peppers with minced meat and rice in a saucepan - 8 recipes

Pepper stuffed with rice grits and minced meat is a variation on the popular stuffed cabbage rolls, but pepper gives this dish a more piquant and delicate taste. Stuffed peppers are cooked with other vegetables, in tomato or sour cream sauce. Delicious, bright and aromatic dish.

Stuffed peppers with minced meat and rice in a saucepan - a classic recipe

Stuffed peppers can also be stewed in a regular saucepan: it is important not to overcook the vegetables so that they retain their shape and structure, and also so that grains of rice and pieces of meat are felt in the dish.

Cooking time: 55 min.

Cooking time: 10 min.

Servings - 3

• 
  Place 100 grams in a saucepan. rice grits and washed well. Then pour 300 ml of water and cook for 10-12 minutes after the rice boils. Then we let the liquid drain.
• 
  The pepper is washed, the lid is separated from the vegetable, the seeds and internal partitions are removed.
• 
  The minced meat is mixed with finely chopped onions, carrots and herbs, and then rice is added there. The filling for the peppers is brought to taste with salt and ground black pepper.
• 
  Each pepper is filled with rice and meat filling, the peppers are folded into a deep saucepan tightly to each other. Tomato paste, water, salt and sugar are mixed separately to make a rather liquid sauce, which is poured over the peppers and cooked for about half an hour with medium heat. You can cover the pot with a lid.
• 
  Stuffed peppers with sour cream and black bread are served. Bon Appetit!

How to cook frozen stuffed peppers in a saucepan?

Frozen peppers already contain rice and meat stuffing, and all that is required is to stew them in a bright sauce to give them more flavor and aroma. As a rule, when properly prepared, it is almost impossible to distinguish frozen peppers from fresh ones.

Cooking time: 1 hour 15 minutes.

Cooking time: 10 min.

Servings - 4

Ingredients:

• Frozen pepper - 1 kg.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Vegetable oil - 2 tablespoons
• Tomato paste - 1 tablespoon
• Hops-suneli - 0.5 tsp
• Salt to taste.
• Granulated sugar to taste.
• Water - about 400 ml

Cooking process:

1. The pepper is removed from the freezer, placed vertically in a saucepan and allowed to defrost.
2. In a saucepan or frying pan, diced onions are sautéed in hot vegetable oil, then chopped carrots, salt and spices are added there. Then add tomato paste, mix and allow to stew for a couple of minutes, dilute with water, bring to taste and prepare the sauce for another 5 minutes with low heat.
3. The peppers are poured with the resulting sauce so that two-thirds of the volume of the stuffed vegetables are in the liquid.
4. The peppers are cooked for about an hour with a very low boil under the lid.
5. This dish is served hot, adding sour cream, mayonnaise or other favorite sauce.

Bell peppers with minced meat and tomato paste in a saucepan

Peppers stewed in tomato sauce with the addition of onions, garlic and carrots are delicious, and the abundance of spices makes them more aromatic and appetizing. Sour cream and herbs will decorate the dish when served.

Cooking time: 35 min.

Cooking time: 10 min.

Servings - 6

Ingredients:

• Sweet pepper - 800 gr.
• Minced meat - 500 gr.
• Spices for meat - to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Rice - 100 gr.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tablespoons
• Garlic - 1 tooth
• Vegetable oil - 3 tablespoons
• Hot water - 400 ml
• Bay leaf - 2 pcs.

Cooking process:

1. Add the required amount of spices, salt and pepper to the minced meat.
2. Cook the rice until almost soft and mix with the seasoned minced meat.
3. Place the rice and meat filling inside the peppers, peeled from seeds and internal partitions. In a heat-resistant form, carefully put the peppers tightly to each other, pour over salted hot water and cook with medium heat for 10 minutes.
4. From peeled and chopped onions, carrots and garlic, prepare frying in vegetable oil. Then add tomato paste to the vegetables, bring salt and pepper to taste, add a glass of water and boil the sauce for 5 minutes.
5. Pour the stuffed blanks with sauce and simmer with bay leaves for about half an hour. Peppers are served hot with sour cream and herbs.

A simple and delicious recipe for stuffed peppers in sour cream

Stuffed peppers can also be cooked in sour cream sauce, which perfectly emphasizes the taste of the ingredients. Tomato sauce and sweet ground paprika add a pleasant touch to the dish.

Cooking time: 50 min.

Cooking time: 10 min.

Servings - 6.

Ingredients:

• Sweet pepper - 6 pcs.
• Bulb onions - 1 pc.
• Parsley - 1 bunch.
• Minced meat - 600 gr.
• Undercooked rice - 150 gr.
• Ground sweet paprika - 1 tsp
• Garlic - 3 teeth.
• Fat sour cream - 350 gr.
• Tomato sauce - 100 gr.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Remove the top of the peppers with the stalk to make the cap. We clean the rest of the seeds and partitions.
2. Mix the minced meat with rice, chopped onions and parsley, add a little water, salt and seasonings.
3. Place the filling in each pepper, carefully put the peppers in a saucepan tightly to each other with the open part up, cover each with a lid from a cut piece of pepper. Add water and simmer for about half an hour.
4. Garlic is rubbed on a fine grater, mixed with sour cream and tomato sauce, the mass is brought to taste with salt and pepper.
5. The resulting sauce is distributed between the peppers and stewed for another 10 minutes. Serve hot stuffed peppers with sauce and herbs.

Stewed stuffed peppers in a saucepan with gravy

Creamy tomato gravy with herbs, garlic and onions is perfect to set off the delicate flavor of stuffed peppers. The dish turns out to be hearty and rich, it can even be served on a festive table. Especially if you choose peppers of different colors for cooking.

Cooking time: 1 hour.

Cooking time: 10 min.

Servings - 8.

Ingredients:

• Sweet pepper - 8 pcs.
• Vegetable oil - for frying.
• Salt to taste.
• Minced meat - 600 gr.
• Greens to taste.
• Rice - 150 gr.
• Bulb onions - 1 pc.
• Cream 10% - 800 ml
• Garlic - 3 teeth.
• Tomato paste - 2 tablespoons

Cooking process:

1. For peppers, remove the upper part with the stalk and remove the seeds and partitions inside.
2. Rice is washed and cooked for about 7 minutes - until half cooked.
3. For the filling, mix minced meat, rice, chopped half of the onion and herbs, salt and pepper.
4. Each pepper is filled with filling and covered with a lid with a stalk. Peppers are carefully folded into a saucepan, caps up, tightly to each other.
5. Chopped garlic and the rest of the onion, as well as the second part of the greens are fried separately, add cream and tomato paste, bring to taste with the right amount of salt and pepper. The sauce should be boiled for about 7 minutes with low heat.
6. Pour the peppers into the prepared sauce and stew for another 35 minutes under the lid. Served with herbs and black bread.

Juicy stuffed peppers with potatoes in a saucepan

Pepper with rice and minced meat is a fairly independent dish, but sometimes potatoes are added to it for greater nutritional value. This option is good because it combines the benefits of vegetables, the richness of meat and the favorite product of many - potatoes.

Cooking time: 45 min.

Cooking time: 10 min.

Servings - 8.

Ingredients:

• Bulgarian pepper - 8 pcs.
• Potatoes - 1.3 kg
• Salt to taste.
• Minced meat - 800 gr.
• Bulb onions - 200 gr.
• Rice - 250 gr.
• Black pepper to taste.
• Tomato juice - 250 gr.
• Carrots - 150 gr.
• Vegetable oil - for frying.

Cooking process:

1. Cut the pepper across to make a kind of glass with a lid. Remove the seeds from the inside of the vegetables.
2. Mix the minced meat with chopped onion, salt, pepper and lightly cooked rice.
3. Put the filling in each pepper, place the peppers in a saucepan so that they stand upside down with their lids as tightly as possible to each other. Cover them with water and cook for about 7 minutes.
4. Cut the peeled potatoes into large pieces, distribute them in a saucepan between the peppers, lightly salt and continue cooking.
5. Separately prepare a frying of carrots and onions, pour in tomato juice and simmer for 5 minutes.
6. When the potatoes are soft, but have not yet fallen apart, add the tomato juice fry and cook together for another 5 minutes. Serve the peppers with potatoes, pouring over the sauce. Bon Appetit!

Stuffed peppers in a saucepan with mayonnaise and tomato paste

Some people like the savory taste of mayonnaise that peppers get when cooked in tomato-mayonnaise sauce. If you cook according to this recipe, remember that mayonnaise already contains salt, so you need to add it with care when cooking.

Cooking time: 55 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Minced meat - 300 gr.
• Sweet pepper - 4 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Vegetable oil - 2 tablespoons
• Tomato - 1 pc.
• Rice - 100 gr.
• Salt to taste.
• Ground black pepper - to taste.
• Spicy herbs to taste.
• Parsley - 1 bunch.
• Mayonnaise - 3 tablespoons
• Tomato paste - 3 tablespoons
• Water - to the desired consistency.

Cooking process:

1. You need to cook frying from carrots and onions: the carrots are rubbed, half of the onion is cut into small cubes, and everything is fried in a deep frying pan in vegetable oil.
2. Add a diced tomato to the frying, add a little water and cook for about 5 minutes.
3. Separately fry the rest of the onion, which must also be finely chopped beforehand. Mix the fried onion with the minced meat, chopped herbs and pre-cooked rice, and then add the frying to the same place. Mix everything well and season with salt, pepper and herbs.
4. In the peppers, cut off the top with the stalk, place the filling of rice, vegetables and minced meat in the middle, freed from seeds and films. Place the cooked peppers vertically in a large saucepan so that there are no voids between them.
5. Separately mix mayonnaise with tomato paste, dilute with a little water to form a liquid sauce, season, if necessary, and pour over the peppers. Cook, covered, for about 40 minutes on moderate heat. Serve with chopped herbs and additional mayonnaise.

PP peppers with minced chicken and rice in a saucepan

Minced chicken is more tender and less fatty than other meats. Peppers with such a filling can turn out to be a little dry, so you shouldn't spare the vegetables for frying to make the dish more juicy and rich in taste.

Cooking time: 55 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Sweet pepper - 8 pcs.
• Rice - 100 gr.
• Minced chicken - 400 gr.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Tomato - 1 pc.
• Tomato paste - 1 pc.
• Garlic - 3 teeth.
• Olive oil - 3 tablespoons
• Salt - 2 tsp
• Paprika - 1 tsp

Cooking process:

1. Pour the rice with water and bring on the stove until half cooked.
2. Cut off the peppers with a stalk, remove the seeds.
3. Mix rice with minced meat and salt.
4. Prepare frying in olive oil from chopped onions, carrots and garlic. Fry vegetables for about 7-10 minutes.After that, put a finely chopped tomato, tomato paste, salt, pepper and paprika there. Add water to the vegetable mass and simmer the sauce for a couple of minutes.
5. The peppers start with the prepared filling and are folded into a saucepan vertically tightly to each other, put the roast with tomatoes on top and pour water over it. Cook the stuffed vegetables at a medium boil for about 40 minutes. Serve with herbs and sour cream.