Stuffed peppers are one of the most delicious main dishes. It can be stuffed with different fillings and this dish is usually in demand in the summer, when sweet bell peppers ripen. Today we will prepare the filling from meat and rice according to classic recipes - the juiciness and nutritional value of the vegetables is guaranteed, and we will cook it on the stove in a saucepan. Why in a saucepan? Simply because it’s more convenient and faster, and besides, the vegetables will simmer in the entire sauce.
The sauce can be prepared from tomato paste or without, as well as with sour cream. And all this combined with fried vegetables. This food will go great for lunch or dinner, for example, with mashed potatoes, or you can serve it as a holiday dish.
I just want to quickly fill these bright Bulgarian glasses with delicious filling and top them with tomato and sour cream sauce... Let's get started.
Stuffed peppers with meat and rice with sour cream and tomato paste
First, let's prepare this dish in tomato-sour cream sauce. This sauce is well suited for stewing vegetables; it makes the peppers more tender. I use low-fat sour cream, and tomato paste is more liquid.
Ingredients:
- 800 g bell pepper;
- 1 kg. minced meat (any);
- 70 g rice;
- 2 medium carrots;
- 2 onions;
- 2 cloves of garlic;
- 2 tbsp. tomato paste;
- 2 tbsp. sour cream;
- salt, pepper to taste;
- 2 tbsp. water.
Preparation:
1. Wash the peppers and carefully cut out the seed box using a sharp knife. Also rinse off the seeds and dry them with a paper towel. They must be free of rot and dark spots.
2. Cut the onion into small cubes and grate the carrots on a coarse grater. Mix them together and divide in half. Sauté one part of the onion and carrots in a frying pan, seasoning with pepper and salt to taste. Leave the other part, it will be needed later.
3. In a large bowl, mix together minced meat, rice, sautéed onions and carrots, pressed garlic, salt and pepper. We will stuff the peppers with this mixture.
4. Using a spoon or your hands, tightly stuff each pepper to the top, but do not go beyond the vegetable.
5. Take a deep pan and fry the second half of the onion and carrots in it.
It will be better if the pan has a thick bottom, so the peppers will turn out more tender.
Then fill the pan with peppers, placing them vertically. Now all that remains is to prepare the tomato-sour cream sauce.
6. In a deep container, mix tomato paste with sour cream, add salt to taste and 2 glasses of water. Stir until smooth.
7. Now pour the resulting sauce over the peppers, but so that it does not reach their tops. Simmer over low heat, covered, for 40-45 minutes. Serve hot as a separate dish or with a side dish.
Spicy sauce for stuffed peppers with yogurt
This sauce recipe for stuffed peppers is easy to prepare and is suitable not only for peppers, but also for other stuffed vegetables. It is also good because it is suitable not only for stewing foods and can act as an independent addition to a dish.
Ingredients:
- Yogurt – 400-450 ml
- Flour – 1 tbsp. heaped spoon
- Spicy herbs – ¾ teaspoon
- Salt - to taste
Cooking method: boiling
Cuisine – European
Preparation time – 2 minutes
Cooking time – 10 minutes
Number of servings – 350 ml
How to make sauce for stuffed peppers with yogurt
Prepare the necessary ingredients for the sauce. The convenience of this recipe is that you can make gravy for stuffed peppers not only with yogurt, but also with sour cream or cream. And the spices can be varied at your discretion from any herbs down to the simplest composition of salt and allspice.
Sauté a tablespoon of flour in a hot frying pan until lightly caramelized. Stir the flour periodically to prevent it from burning. This will take 1-2 minutes.
Advice.
Saute the flour without oil or other fat, only in a clean, dry frying pan.
Then pour yogurt into the flour and stir it, breaking up all the lumps.
Mix the yogurt and flour very well and thoroughly to obtain a homogeneous mixture.
Advice.
If something goes wrong and the mixture turns out lumpy, use a blender to break it through, because... The gravy for the stuffed peppers should be smooth and even.
Then add salt and spices to the mixture, mix everything and simmer for several minutes.
After 5 minutes of cooking with occasional stirring, a milky gravy of medium consistency is obtained.
Place the stuffed peppers in a saucepan and generously pour the yogurt sauce over them. Simmer until the vegetables are completely cooked.
Place the prepared vegetables on portioned plates and pour the sauce on top. This gravy will be the perfect complement to peppers with any filling.
To add more color to the milk sauce and the dish itself, each serving can be sprinkled with fresh chopped herbs.
Delicious peppers with meat and rice in a pan - grandma’s recipe
And these peppers from my grandmother’s recipe won me over with their juiciness and good combination of vegetables, rice and minced meat. I cook them for the holidays and my guests definitely don’t go hungry. The preparation process is a little labor-intensive, but the result is worth it.
Ingredients:
- 1.5 kg. minced meat;
- 150 gr. rice;
- 3 kg. bell pepper;
- 600 gr. Luke;
- 400 gr. carrots;
- 400 gr. tomato;
- 250 ml. cold water;
- 2-2.5 l. boiling water;
- 4 tsp salt;
- 1 tsp ground black pepper.
Preparation:
1. Add 2 tbsp to the minced meat (any kind - pork, beef or chicken). salt, ground pepper to taste, rice, cooked until half cooked and mix everything. Also, so that the dough does not turn out too steep, add 250 ml. cold water. This will be the filling.
2. The peppers should be washed, the tops cut off, the seed box carefully removed and the seeds and membranes removed. Now you can stuff the peppers with filling.
3. Prepare the frying in a saucepan. Fry diced onion, 1 pepper and carrots in vegetable oil. Put 2 tsp. salt, 1 tsp. ground pepper. Next, you should also cut the tomatoes into cubes and put them in the pan.
4. Place the peppers in a saucepan and pour in boiling water. Bring to a boil and simmer, covered, over medium heat for 40 minutes.
Stuffed peppers with sour cream and without tomato paste
This time I propose to prepare a similar dish deliciously in sour cream sauce. The result is very tender juicy peppers.
Ingredients:
- 1 kg minced meat (pork and beef);
- 6-8 bell peppers;
- 3 carrots;
- 2 onions;
- 600 g tomatoes;
- 3 cloves of garlic;
- 250 ml sour cream;
- 3 tbsp. round rice;
- parsley and dill;
- salt, ground black pepper.
Preparation:
1. Fry the diced onion in vegetable oil for 2 minutes, then add the carrots, grated on a coarse grater. Next, add tomatoes, which should be scalded with boiling water in advance, peeled and cut into cubes, as well as garlic, put through a press. Extinguish everything and then judge. The result will be fried, leave half of it for making sour cream sauce.
2. In a separate container, add half-cooked rice to the minced meat, then half-fry, chopped dill and parsley, salt, pepper and mix with your hands. We will stuff it with this mixture.
3. Wash the peppers, cut off the tails and tops and remove the seeds. Fill them with the prepared meat filling and place them vertically on the bottom of the pan.
4. To make the sour cream sauce, mix together half the roast, sour cream, a small amount of water and a little salt and pepper.
5. Pour the sauce into the pan with the peppers and add more water if necessary. Cook over low heat with the lid closed for 40-60 minutes.
Yes, preparing stuffed peppers is a little labor-intensive and will require you to spend more than an hour of your time. But at the end we have as many as 3 dishes - rice, vegetables and meat. Work a little and the result will exceed all your expectations.
Tomato and sour cream sauce
Tomato-sour cream sauce is considered universal - it can be used both for stewing vegetables and as a separate seasoning for a ready-made dish. This gravy recipe is suitable for stuffed peppers with meat filling.
Cooking time : 15 minutes Yield of finished servings : 6 Required products :
- Tomato paste - 150 g
- Sour cream – 200 ml
- Carrots - 1 pc.
- Flour - 2 tbsp. l.
- Vegetable oil - 2-3 tbsp. l.
- Water or broth - 1 liter
- Onion - 1 pc.
- Allspice, bay leaf - to taste
- Salt - to taste
Preparation:
- Cut the onion into not very thin strips or half rings.
- Grate the carrots on a medium or coarse grater.
- Fry the carrots and onions in a preheated frying pan with vegetable oil for a few minutes. There is no need to fry vegetables too much.
- Mix tomato with sour cream and dilute with a small amount of water. Add any spices to taste and a little salt.
- Pour flour into the pan and mix well with the vegetable mixture.
- Add the tomato mixture immediately and stir quickly to ensure no lumps form.
- Bring the mixture to a boil, reduce the heat and simmer the gravy under the lid for another 5-7 minutes. When the sauce is smooth and begins to thicken, remove the pan from the stove. As the gravy cools, it will become even thicker and can be served separately as a condiment.
- Take a pepper stuffed with meat and rice, put it in a saucepan or deep bowl and pour the prepared sauce over it. Add more seasonings and salt if necessary. Simmer the stuffed peppers until tender and serve along with the gravy.
