Stuffed Peppers In The Oven: Step By Step Recipes With Photos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

The most delicious recipes for stuffed peppers in the oven

Do you like stuffed peppers? Many will answer this question in the affirmative. This dish is very tasty and satisfying, it will come to the table for any celebration. And you can cook it in different ways, for every taste and wallet. Today we'll talk about stuffed peppers baked in the oven. Memorize our recipes: they will come in handy during fasting, and on a holiday, and for every day.

Content

• 1 Ingredients for the dish

• 2 Step by step recipes

  • 2.1 Meat and rice - non-replaceable classics
  • 2.2 Stuffed pepper halves
  • 2.3 Recipe with cheese
  • 2.4 With chicken and sauce
  • 2.5 Vegetables as filling
  • 2.6 With mushrooms in sour cream
• 3 Video recipe for stuffed peppers in the oven

Ingredients for the dish

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

Choose ripe, vibrant and juicy peppers

And what to choose for the filling? Traditionally, we stuff peppers with meat and rice, adding vegetable frying and spices to them. It turns out that there are so many ways to stuff pepper - it's just that your eyes run wild! And serving a ready-made dish in various sauces is also a whole art. This is what we'll talk about today. In the meantime, remember a few basic cooking tips:

1. Preparation of pepper 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; partitions with 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. When baked or stewed, raw grains will remain tough, while boiled ones will simply creep into an unpleasant sticky substance.
3. Stuffed peppers are very fond of fresh herbs. Add more basil, green onions, parsley, or dill at the end of cooking.

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

Step by step recipes

Here are some common ways to cook stuffed peppers. Do not forget that they can serve as a kind of basis for you to experiment with, adding something new to your liking.

Meat and rice - non-replaceable classics

This recipe is very simple, you probably have eaten such a dish more than once, even if you have not prepared it yourself. It's time to try making it yourself.

You will need:

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

Cooking method:

1. Rinse the rice and set it to cook until half cooked, pouring 1 glass of salted water.

   

   Rinse and boil the rice for the filling

2. Meanwhile, twist the meat into the minced meat in a meat grinder. Season with salt and pepper. When the rice is cooked, cool it a little and stir with the minced meat until smooth.

   

   Prepare minced meat and mix it with rice

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

   

   Peel the bell peppers

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

   

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

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

   

   Chop the tomatoes and place them with the peppers

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

   

   Add water, tomato paste and spices and put the dishes in the oven

7. Send the form or pan into 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 no additional sauces are needed for the finished stuffed peppers: the juice in which the stewing took place becomes an excellent rich gravy.

Stuffed pepper halves

The peculiarity of the recipe in the form of stuffed peppers - the fruits must be cut across.

Stock up on these products:

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

Cooking method:

1. Wash the peppers, cut them in half across and peel them. So that the pulp is not too tough, boil the fruits for a couple of minutes in boiling water and dry.

   

   Peel the pepper, cut into halves and boil a little

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

   

   Add onions, herbs and carrots to the cooked minced meat

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

   

   Mix minced meat with rice, cooked until half cooked

4. Fill the halves of the peppers with the mixture and place them on a baking sheet.

   

   Fill 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 carefully mixed sour cream and tomato paste with salt and any spices to taste.

   

   Pour the tomato-sour cream sauce over the stuffed peppers

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

   

   Bake in a hot oven until tender

Cheese recipe

This dish is slightly different from the previous one. Cheese should be added to such bell pepper “boats”, but thanks to it, the filling tastes completely different!

Take these products:

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

Cooking method:

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

   

   Prepare the peppers for stuffing

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

   

   Prepare the stuffing with minced meat, feta cheese, onion and rice

3. Spoon the resulting filling into the pepper boats. Stack tightly, forming small slides.

   

   Place the filling in the pepper halves

4. Heat vegetable oil in a skillet and fry the chopped onions. When it turns golden brown, add the tomato paste, some water and simmer for 5 minutes. Salt.

   

   Put the gravy in a skillet

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

   

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

6. It remains only to preheat the oven and send our peppers into it. Cook for 30 minutes at 190 degrees.

   

   Bake in the oven until tender

With chicken and sauce

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

• 8 large peppers;
• 2 chicken fillets;
• 0.5 cups of rice;
• 2 onions;
• 1 tomato;
• 1 medium carrot;
• 2 cloves of garlic;
• 2 tablespoons flour;
• 3 tablespoons olive oil
• a set of spices: savory, ground black pepper and paprika, basil;

• salt and sugar

  

  Chicken stuffed pepper set

1. Cut off the tops from the peppers, select all the insides and rinse. Lightly brush with vegetable oil and bake in the oven for 10 minutes.

   

   Peel and simmer pepper in the oven

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

   

   Make the filling

3. Place the filling tightly in 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 pepper with the filling

4. Prepare the sauce: tomato pulp, finely grated carrots and crushed garlic simmer for 25 minutes in a skillet under the lid. Add a little water, or preferably dry wine.

   

   Grill the sauce

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

   

   Rub the frying until smooth through a sieve

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

   

   Finish preparing the sauce: stew the grated frying with flour dissolved in water

7. Fold the stuffed peppers into a prepared baking sheet or saucepan, pour the sauce over them. Put in the oven for 20 minutes at 180 degrees.

   

   Pour the sauce stuffed with chicken and simmer in the oven until tender

8. Serve hot peppers 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 pepper - this dish is just for you. And for meat lovers, such a recipe will come in handy during Lent

Take these products:

• 1 kg of colorful 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 pot of rice in salted water over the fire and peel the peppers as usual while it is cooking.

2. Grate the peeled carrots, finely chop the onion.

   

   Grate carrots

3. Wash the eggplants, cut the peel if necessary. Cut the pulp into cubes.
4. In the meantime, the rice was cooked until half cooked. Rinse it with cold water through a colander.
5. Scald the tomatoes with boiling water and peel off the skins easily. Cut them into small cubes.

6. Heat oil in a frying pan, fry the onions and carrots in it until soft and golden brown. Put them in a deep bowl, add a little more oil and mix with eggplants and tomatoes. Simmer until moisture evaporates from tomatoes. This will soften the eggplants. Now put rice, spices, salt there, and mix thoroughly.

   

   Stew vegetables in a skillet

7. Fill the minced meat with the peppers and place them in a thick-walled bowl. Pour in tomato juice. Cover with a lid.

   

   Fill the peppers with minced vegetables and place in a suitable bowl

8. Preheat the oven to 200 degrees and send the dishes with stuffed peppers into it. Leave it on for 40 minutes. After that, try the peppers for readiness: pierce them with a toothpick, and if the pulp gives in easily, throw in the black peppercorns and a few leaves of lavrushka.
9. Wait another 15 minutes, and you can serve the finished dish on the table.

With mushrooms in sour cream

An incredibly tasty dish, especially for mushroom lovers. In Lent, such stuffed peppers will also go for a sweet soul, and vegetarians will like it - you just need to exclude sour cream or replace it with a thick sauce in vegetable broth.

Products:

• 1 kg of medium-sized peppers;
• 1 cup rice
• 2 onions;
• 0.5 kg of champignons;
• 1 glass of sour cream;
• 2 tablespoons olive oil
• 2 tablespoons of tomato paste or 1 glass of tomato juice
• salt, sugar, hot pepper;
• fresh dill and parsley;
• dry savory, parsley, oregano and dill.

Cooking method:

1. Boil rice, rinse in cold water. It should be less than mushrooms.

2. Fry finely chopped onions in butter. Add the sliced mushrooms to it, mix. Cover the skillet with a lid and simmer for 10 minutes. After that, remove the lid: let all the moisture evaporate and the mushrooms and onions become dry. Otherwise, the filling may leak out of the peppers when baked.

   

   Fry the onion and mushrooms well

3. Combine rice with mushrooms and onions. Add salt and dry spices there. Stir as thoroughly as possible - the seasonings should be evenly distributed.

   

   Mix the filling of mushrooms, rice and spices

4. Peel the peppers and stuff them with minced meat, place them in a suitable bowl.

   

   Fill the peppers with minced mushroom and place in a saucepan

5. Pour in tomato juice, put sour cream on top in an even layer. Send to the oven at 200 degrees and bake for 40 minutes until tender.

   

   Bake the peppers with tomato juice and sour cream

6. Serve generously with fresh herbs.

Oven Stuffed Pepper Video Recipe

youtube.com/watch?v=fJlL4Jhpqps

We hope our recipes will take their rightful place in your cookbook, and stuffed peppers cooked in the oven will become frequent guests on the festive and everyday table. Share with us in the comments your ways of cooking this dish. Enjoy your meal!