Stuffed peppers in the oven » Cooking recipes with photos. home cuisine

Most often, I stuff small bell peppers. In order to stuff them, I cut off only the top with the tail, take out the seeds and fill them with stuffing. I prepare them, as a rule, in autumn, when the season is in full swing.

In winter, mainly only large imported peppers are sold. But in the cold season, you also want to pamper yourself with stuffed peppers. However, stuffing these peppers is not very convenient: they turn out to be too large. That’s why I decided to stuff the halves.

sweet peppers – 1 kg;
minced meat – 0,5 kg;
onion – 1 head;
carrot – 1 pc.;
salt, pepper, spices;
tomato paste – 2 tablespoons;
sour cream – 4 tablespoons;
water – approximately 200 ml;
ketchup – 1 tablespoon;
rice – 1/2 cup.

The method of cooking stuffed peppers in the oven.

In order for the dish to look brighter, it is advisable to take peppers of several colors.

Carefully cut the peppers lengthwise into two parts, leaving a tail on one half. We take out the seeds.

Boil water in a pan and put the halves of peppers in it. We blanch them for 2-3 minutes for more softness, since such peppers are thick-skinned and cannot be fully roasted.

For the filling, it is better to take a mixture of two minced meats: beef and pork.

Add onions to the minced meat.

Then grated carrots.

Add spices: salt, ground black pepper, sweet paprika.

Add greens to the minced meat.

Boil the rice until half cooked.

Mix cooled rice with minced meat.

I also put a little ketchup in the filling for extra piquancy.

Mix all the ingredients well. If the minced meat is thick, you can add a little water.

Add the peppers. We take halves of peppers, fill them with minced meat. It is not necessary for the peppers to be stuffed completely, as they are quite voluminous by themselves. Place the peppers in a single layer.

Now let’s deal with the sauce. To do this, mix sour cream with tomato paste.

Then we pour water. The consistency of the sauce should resemble liquid sour cream. Salt and pepper, mix so that there are no lumps.

Pour the sauce over the peppers so that the filling reaches at least half of the peppers.

We put the form in an oven heated to 180-200 degrees.

Keep the peppers in the oven for about 40 minutes. We make sure that the peppers do not burn, for this they can be covered with foil.

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