Stuffed peppers types of fillings. The best recipe for making delicious stuffed peppers

Stuffed peppers are not liked only by those people who simply cannot stand the smell and taste of this vegetable. The rest eat this dish with great pleasure. It is usually prepared with stuffing a la cabbage rolls: meat, rice, onions. However, not everyone likes the meat component. Sometimes, for one reason or another, some people need to know how to prepare a vegetarian version of such a dish. Well, the desire is natural, especially taking into account the popularization of a healthy lifestyle. Therefore, we will now tell you in detail how to make such stuffed peppers. The recipe (you can actually cook such a dish without meat), and more than one, will be presented to you below.

So let's begin. Without meat?

General principles

Don't think that peppers stuffed without meat won't be as tasty. Not at all. Quite the contrary. Still, the rice and meat filling, no matter how good it is, also becomes boring. And few people, by the way, know that this vegetable can be stuffed with other ingredients. Vegetables (with or without rice), mushrooms, buckwheat, pasta, cheese, shrimp, and cottage cheese are perfect for such purposes. Likewise, not everyone is aware that peppers stuffed without meat can not only be stewed, but also cooked in the oven, slow cooker, or grill. And even if you stew it, it’s not just like that, but in vegetable gravy, tomato juice, sour cream.

Food preparation

Stuffed stuffing, for which the fillings can be quite varied, as we found out, is not difficult to prepare. This vegetable seems to be created in order to be filled with various ingredients. It is enough just to cut off the bottom with the tail, take out the partitions with the seeds - and please, the container for any filling is ready. By the way, by cutting off the bottom, you can capture a little more pulp and end up with a beautiful lid, which can then be used to cover the filling. As for color, size, variety, maturity, any specimen can be stuffed.

Which is exactly what we will do now.

no meat, classic. Ingredients

To prepare this vegetarian dish, the housewife needs to stock up on the following products: ten sweet bell peppers, a glass of rice, one large onion, a carrot, a tablespoon of tomato paste. The set, as you can see, is more than simple. The only thing worth paying attention to is that the rice needs to be round. It is more sticky, thanks to which the filling will hold its shape better.

How to cook

First, wash the rice thoroughly, more than once. Then pour into boiling water (a glass of cereal - two glasses of water). No need to stir. Cook for ten minutes over medium heat, then keep it on the lowest heat for another five under the lid. Turn it off. Leave to cool. Cooking peppers. How - described above. We fry grated carrots and randomly chopped onions in vegetable oil. Mix it with rice, pepper and salt. And then we fill her peppers. There is no need to try to compact them as much as possible. This can cause the peppers to burst, resulting in an unsightly dish. Then we cover them with lids from the bottom with a tail (you can skip this step if you wish). Place in a saucepan, add water mixed with tomato paste (it should not reach the top of the peppers), simmer over low heat for about forty minutes. You can serve with sour cream or mayonnaise.

This was the simplest recipe that most of our housewives use. But he is far from the only one. Next, we’ll look at how to cook Bulgarian in Greek. At home, this dish is called “Gemista”.

Greek version of stuffing

First, boil a glass of rice and prepare ten peppers in the same way as above. We chop two eggplants finely, salt them well and leave them like that for about twenty minutes. Thanks to this procedure we will get rid of bitterness. In principle, the peel can be removed. Then you can skip the described step. Peel and wash two carrots and one zucchini. Finely chop and add three hundred grams of chopped champignons to them. And then we put it all in a frying pan with hot olive oil and fry for five minutes. Then add the eggplants. If you left them with the peel and kept them in salt, then you must remember to rinse the pieces under running water. Fry all the vegetables for another 15 minutes. Then add the cooked and washed rice and stir. Taste, add salt and pepper, mix again and after a couple of minutes turn off the heat. Let the filling cool and we’ll start filling it ourselves. Grate another carrot and finely chop five tomatoes. Fry everything in olive oil for five minutes. In two glasses of water (necessarily hot) dissolve three tablespoons of miso paste and one of the usual tomato paste. Stir and pour the resulting mixture into the vegetables. Add a tablespoon of sugar, salt and pepper, simmer for five minutes, no more. Then we stuff the peppers with cooled vegetables and mushrooms, put them in a saucepan, pour in the resulting filling and cook over low heat under the lid for about forty minutes. We don’t serve it right away, let the dish sit for another half hour. Well, then you can call your family to the table.

Peppers + mushrooms + pasta

“Stuffed peppers without meat - that’s all right! But stuffing mushrooms and pasta into it is simply blasphemy!” - this is exactly what many may exclaim. And they will raise a cry completely in vain. Such a unique filling goes well with the taste of pepper and makes the dish very original. But in principle, what is surprising here, by and large. Remember the same pasta (in our opinion - banal pasta), to which Italians add almost everything they see. Including peppers and mushrooms. So, if you think about it, what you need to do here is not to be indignant, but to quickly run to the stove. To prepare stuffed peppers without meat in a completely different form.

How to do it?

Boil 150 g of spirals (it is best to take this type of pasta) to a state that in Italy is called al dente. And if in our opinion, then so that they do not turn into porridge, but are a little hard. We grate two carrots, chop the same number of tomatoes and onions arbitrarily but finely, and send everything to fry in a frying pan. After about five minutes, add 300 g of boiled champignons to the vegetables. We also cut the mushrooms finely. Cook for about 15 minutes, then pour in two tablespoons of soy sauce, stir, turn off the heat, add pasta. Beat two eggs and add grated cheese to them (200 g is enough). Pepper and salt. Mix. We stuff the appropriately prepared peppers with the resulting minced meat, add water mixed with five tablespoons of tomato paste, add five black peppercorns and a bay leaf. Simmer in the oven for forty minutes. Definitely under the lid. And then another half hour without her.

and butter

Three hundred grams of mushrooms (any - fresh, but boiled, or canned) need to be finely chopped. Then add three grated potatoes to them. In principle, if you wish, you can also add onions. The entire resulting mass must be salted and peppered, stirred, and then filled with peppers. And seal the top tightly with a circle of tomato. Place all this beauty tightly in a saucepan, add water in which three tablespoons of tomato paste are mixed, and then simmer for an hour on the lowest heat.

Stuffed with corn

When it comes to such a dish as peppers stuffed with vegetables without meat, all that remains is to be surprised by the imagination of culinary specialists and the abundance of existing fillings. As is the case with the following recipe. To prepare bell peppers stuffed with vegetables, take a standard jar of corn, drain the liquid, and place the grains in a frying pan with heated olive oil. Add three finely chopped tomatoes to them, add salt, and fry until all the liquid has evaporated. Cut the peppers in half lengthwise, remove the seeds and membranes, place on a baking sheet lined with foil, and place in the oven for twenty minutes at a temperature of no more than 150 degrees. Then we take them out, let them cool, and then fill them with corn and tomato filling, after adding a bunch of chopped herbs and one hundred grams of grated cheese. Bake for another half hour.

A few words about diet

By and large, almost all of the options proposed above (except for extreme with pasta and pepper with potatoes and mushrooms) are, by definition, dietary. Except for one thing. The cooking process involves frying vegetables in oil and using sour cream. Therefore, all those who count every calorie should simply skip the sauteing stage and replace the sour cream with low-fat unsweetened yogurt. And it is advisable to take brown rice instead of regular rice. That's all science is. Or you can come up with your own version. To make it easier, below is an example of such a dish.

Dietary stuffed peppers. Recipe without meat, with beans

Boil three hundred grams of any beans until half cooked. Do the same with a glass of brown rice. Cool both ingredients, mix, add grated carrots and chopped onion. Add salt. Stuff the peppers and cook in a double boiler for half an hour. You can serve it with soy sauce to improve the taste.

Making blanks

And now a few words about how to prepare bell peppers stuffed with cabbage for the winter. It is worth noting that there are many recipes, but we will present the simplest, but no less popular. We give all the ingredients based on 10 pieces of fairly large bell peppers.

Grind three hundred grams of cabbage, one bunch of green onions and ten sprigs of basil. We make the marinade from a glass of white wine, half a glass of wine vinegar, one hundred grams of sugar, two tablespoons of curry and cumin and one and a half tablespoons of salt. That is, we simply mix everything, pour it into a saucepan and bring to a boil. Remove the stems from the peppers, peel them and place them in the marinade. Leave on low heat for exactly three minutes. Then we take out the vegetables, and put cabbage in their place. Hold for one minute. Take a bowl, place a colander on it, and discard the cabbage. When it has drained, mix it with herbs, stuff the peppers, put it tightly in a three-liter sterilized jar, and pour the marinade from the bowl. Add boiled water to the top, drain all the brine, bring it to a boil, pour it back into the jar, and roll it up. A great winter snack is ready!

Conclusion

We tried to tell you in detail how you can cook stuffed bell peppers without meat. The fillings for this vegetable, as we have seen, can be completely different. And the options we have given are a drop in the sea of available recipes. And if you consider that you can also create your own based on existing cooking methods, then we can draw the following conclusion: even without meat, stuffed peppers can be quite a tasty and quite filling dish!

Stuffed peppers are a dish of Moldavian, Romanian, and Bulgarian cuisine, but also popular in other countries. The filling for stuffed peppers can be very different: most often it is rice and meat, but the vegetable is also stuffed with various cereals, cheese, berries, fish, and shrimp. Summer and fall are the season for inexpensive vegetables, and stuffed peppers can be prepared frequently.

The recipe for stuffed peppers can be found in any cookbook. But, as a rule, each housewife adds something of her own to the recipe. Once you learn how to cook classic stuffed peppers, you can easily replace ingredients or add new ones. However, the traditional filling for stuffed peppers is meat and rice. So now you will learn how to cook stuffed peppers.

Any culinary dish has its own secrets, so you need to know how to prepare a stuffed vegetable: know how to peel it properly, not overcook it, or use frozen stuffed peppers correctly.

The most important thing is that the dish is stewed well, and the filling is harmoniously combined with the vegetable casing.

It is best to use fleshy Bulgarian fruits for stuffing, then the dish will be aromatic and sweet.
It is best to put coarsely chopped carrots and onions on the bottom of the pan, then the dish will not burn.
If the paprika is of the same variety and approximately the same size, then there will never be undercooked or overcooked options.
Cook stuffed peppers after boiling over low heat for about 30 minutes, and frozen vegetables for up to 50 minutes.
The readiness of the dish is checked by piercing the pepper. If a fork easily pierces the side of the vegetable, the dish is ready. Otherwise, cook for a few more minutes.
To prepare peppers stuffed with meat and rice, the cereal should be placed in the filling, cooked until half cooked.

14 ways to cook stuffed peppers

Peppers stuffed with minced meat and rice - classic recipe

This is a familiar and familiar cooking option. The dish is prepared quickly and turns out tasty and aromatic.

Vegetables of any variety and size are suitable for stuffing, but preference should be given to large, fleshy fruits.

Grated carrots and chopped onions will add a special aroma to the dish. Rice cereals must be boiled in advance and added to the minced meat. If the rice is raw, it will not have time to finish cooking.

Ingredients:

seasoning;
bell pepper - 7−8 pcs.;
salt;
pork - 600 g;
Lavrushka;
onion - 2 onions for minced meat;
greenery;
tomato paste - 6 teaspoons;
garlic - 2 cloves for minced meat;
carrot - 1 pc.;
onion - 2 onions;
rice - a glass;
egg - 1 pc.;
greenery.

Preparation:

Rinse the vegetable. Using a sharp knife, cut out the stem in a circle. Remove the seeds. Peel the carrots. Take a coarse grater. Grate. Remove the skins from the bulbs. Shred. Heat the frying pan. Place onions and carrots. Fry using sunflower oil. Boil the rice; it should be slightly undercooked. Cooking minced meat. Cut the meat. Peel the onion and garlic. Slice. Place onion, meat, garlic into a meat grinder. Twist. Pour the egg into the resulting mixture. Place rice. Add roast. Add some salt. Mix. Add spices. Mix all. Place the filling into the pepper.

Take a tall saucepan. Pour sunflower oil into the bottom. Place peppercorns and bay leaves. Place the pepper. Fill with hot water almost up to the height of the peppers. Wait until it boils. Pour in tomato paste. Add some salt. Add spices. Cover with a lid. Simmer for an hour. Before serving, decorate with herbs.

Stewed pepper "Stavropol"

Ingredients

8−10 sweet peppers,
300 g beef (boiled),
200 g cabbage,
2 carrots,
1 cucumber
1 tomato
1 onion,
2 eggs (hard-boiled)
100 g cheese (any kind, grated),
100 g tomato sauce,
½ bunch of dill,
½ bunch of parsley
1 tablespoon butter,
pepper,
salt.

Cooking method

Remove the stem from the main ingredient and remove the seeds. Skip the beef

Grind the eggs through a meat grinder and finely chop the cabbage. Grate one carrot and a cucumber on a medium grater. Mix all prepared products, add salt and pepper. Mix the resulting filling thoroughly and fill the prepared vegetable with it. Chop the onion, grate the remaining carrots on a fine grater, fry in butter, add 2-3 tablespoons of tomato sauce, then simmer for another 3-4 minutes. Place stuffed peppers on top of the onions and carrots, pour in a little water, then simmer until tender. Serve sprinkled with grated cheese, chopped parsley, dill, and tomato sauce.

Stewed peppers with pork “Maikop”

Ingredients

8−10 sweet peppers,
300 g pork,
300 g green beans,
2 carrots,
1 potato,
1 beet,
1 onion,
1 cucumber (salted),
100 g mayonnaise,
1 bay leaf,
½ bunch of parsley
4−5 tablespoons of vegetable oil,
pepper,
salt.

Cooking method

Remove the stem from the sweet pepper and remove the seeds. Pass the meat through a meat grinder. Boil green beans in salted water, cool, and chop finely. Grate potatoes, 1 carrot, cucumber on a medium grater. Mix all the prepared products, add green peas, salt and pepper. Mix the resulting filling thoroughly, fill the prepared pepper with it, then fry it in 1 tablespoon of vegetable oil. Grate the beets and remaining carrots on a medium grater, cut the onion into half rings. Fry everything in the remaining vegetable oil, place the fried stuffed pepper on top, add a bay leaf, pour in a little water and simmer until tender. Serve with stewed vegetables, sprinkle with mayonnaise and sprinkle with chopped parsley.

Baked peppers with minced meat and pomegranate seeds “Zagreb style”

Ingredients

8−10 sweet peppers,
300 g minced meat (any kind),
100 g walnuts (chopped),
100 g green peas (canned),
2 potatoes,
2 carrots,
1 pomegranate,
100 g cheese (any kind, grated),
2 tablespoons mayonnaise,
½ bunch of parsley
pepper,
salt.

Cooking method

Remove the stem from the main ingredient and clear it of seeds. Grate potatoes and carrots on a coarse grater. Mix minced meat, walnuts, green peas, potatoes, carrots, salt and pepper and season with mayonnaise. Mix the resulting filling thoroughly and fill the prepared pepper with it. Place it in a mold, sprinkle with grated cheese. Bake in the oven for 15-20 minutes at medium temperature. Serve garnished with pomegranate seeds and parsley sprigs.

Peppers stuffed with mushrooms

Ingredients

6 sweet bell peppers,
300 g champignons,
1 glass of rice,
5 tomatoes
1 head of onion,
5 tbsp. l. vegetable oil,
dill greens,

Cooking method

Fry onion, chopped champignons and tomatoes in oil, add washed rice, pour in 200 ml of water, add salt, and simmer over low heat. Remove the stems and seeds from the vegetable. Fill the pepper with rice and place in a saucepan. Chop the remaining tomatoes, fry in oil, add salt, and dilute with 200 ml of hot water. Pour the sauce over the stuffed peppers. Simmer until done.

Before serving, sprinkle the dish with herbs.

Peppers stuffed with crumbly filling

For 8-10 medium-sized peppers, it is better to take:

200 g pulp - lamb, pork or veal
2 medium onions
1 medium carrot
2 medium ripe tomatoes
3 cloves garlic
A bunch of fresh herbs - dill, cilantro
or parsley
4 tablespoons rice
200 g dry red wine
100 g vegetable oil
2 small potatoes
(to thicken the sauce)
Freshly ground black pepper
Ground coriander or cumin seeds

Cooking method

First let's cook the rice. I usually do this in a large volume of boiling, lightly salted water - about 2 liters per 4 tablespoons of rice. Let it cook until done, the main thing is not to overcook it.
Our meat is cut not only finely, but also not coarsely. Fry it thoroughly in about 100 g of vegetable oil (don’t let this amount of oil scare you, we will still need it in the indicated volumes).
Add finely chopped onion (2 medium heads) to the well-fried meat, then continue frying until the onion becomes translucent.
Next, put the carrots, cut into thin strips: in the finished dish, the straws look better than circles, cubes or “peas”. Fry the carrots until they become limp. I don’t recommend frying it too much - it has a bad effect on the taste of the filling.
As soon as the carrots become limp, add 2 medium finely chopped tomatoes, from which the skin has previously been removed (to do this, simply pour boiling water over the tomatoes).
After the tomatoes release their juice, pour in about 200 g of red wine, reduce the temperature to moderate, cover the dish with a lid and simmer the vegetables and meat for 15 minutes, making sure that the sauce does not evaporate completely.
In the meantime, let's check the readiness of the rice, put it in a colander to cool, and finely chop a couple of cloves of garlic and a bunch of herbs - the kind we like.
After the meat and vegetables have been stewed for the agreed upon 15 minutes (or a little more), take a sample from the sauce. Now you can lightly salt the meat, vegetables (and sauce), pepper to taste with freshly ground black pepper, add a pinch of ground coriander or cumin seeds. Let's take a sample again, then remove the roast, using a slotted spoon to squeeze the sauce out of the roast into a separate large bowl in which the peppers will be stuffed. Set the pan with the remaining sauce aside for now.
Add boiled rice, chopped herbs, garlic to the frying and mix well. What we have in front of us is actually a filling ready for the peppers, which you can try and also adjust to your taste.
It is most convenient to stuff the prepared peppers (that is, with the stalk, seeds and internal partitions removed) with a dessert spoon if the filling seems hot. But you can do it with your hands. The main thing is that the filling “sits” in the peppers quite tightly.
Place the stuffed peppers in a saucepan on top of the remaining sauce in which the meat and vegetables were stewed. If there are enough peppers to barely fill the bottom of the pan, it is better to place them on their sides.
Place the pan on the stove and pour boiling water so that the peppers are almost completely immersed in it. Bring the sauce to a boil, season it with salt and cover the pan with a lid.
If the sauce is thickened to taste, add grated potatoes to it after ten minutes of moderate simmering.
After another ten minutes, the peppers are ready. As planned - with a crumbly filling and a rich taste, which, as expected, is dominated, of course, by pepper. However, pre-frying the filling and then stewing it made this rather trivial dish completely different.

Red and yellow sweet peppers contain more vitamin A (or carotene) than green ones, and in terms of vitamin C content, bell peppers are second only to sea buckthorn and rose hips, and among vegetables they take first place. Pepper juice is recommended for hypertension, anemia and poor immunity, and a mixture of sweet pepper and carrot juices eliminates age spots from the skin. Regular consumption of sweet peppers is an excellent prevention of atherosclerosis.

How to cook stuffed peppers in a slow cooker

Recipe No. 1.

Ingredients:

Minced meat 400 g.
Bell pepper 4−5 pcs.
Boiled rice 1 tbsp.
Seasonings to taste
Onion 1 pc.
Garlic 2 cloves
Pepper (black) to taste
Salt to taste

Cooking method:

Finely chop the onion and garlic.
Add rice, salt, pepper, garlic, spices to the minced meat and mix everything.
Fill the washed, peeled vegetable with the prepared minced meat.
Place the stuffed peppers tightly in a bowl with the pointed side down.
Use the “MENU/SELECT” button to select the “MULTICOOK” program. Set the time to 30 minutes and temperature to 105 degrees. Press the “START” button.

Recipe No. 2.

Cooking time: 2 hours Number of servings: 6

6 sweet peppers of different colors
2 onions
0.5 cups rice
Homemade minced meat 500 g (beef + pork)
0.5 tsp. spices for minced meat
1 egg
1 bouillon cube (vegetable or beef)
1.5−2 glasses of water
20 g dill and parsley
Sour cream for serving
Salt pepper

Preparation

Wash the peppers, cut off the tops, remove the membranes and seeds. Finely chop the pulp of the cut caps. Finely chop the onion.
Boil the rice until half cooked, place in a colander to drain. Let cool. Mix the minced meat with rice, half the chopped onion, add spices, egg, salt to taste. Fill the prepared peppers with minced meat.
Finely chop the tomatoes, grate the carrots on a coarse grater. Place tomatoes, carrots, chopped bell peppers and remaining onions on the bottom of the multicooker bowl. Sprinkle with crushed bouillon cubes.
Place stuffed peppers on top of vegetables. Pour in water, close the multicooker and cook in the “Stew” mode for 1.5 hours.

Sprinkle the finished peppers with chopped herbs and serve with sour cream.

Recipe No. 3.

Ingredients

8 bell peppers,
500 g minced meat,
2 onions,
2 carrots,
1 tomato
3 cloves of garlic,
1 cup boiled rice,
salt.

Preparation

Peel and chop the onions and carrots; you can grate the carrots if desired. Peel then finely chop the garlic, you can crush it in a press. Mix minced meat, onion, carrots, garlic, and salt. You can add spices to taste. Finely chop the tomato without skin and add it to the minced meat along with the rice. Wash the peppers, cut off the caps, remove seeds, rinse, and stuff with minced meat. Place vertically, open side up, in the slow cooker. Pour water so that it covers the peppers by three quarters. You can add sauces, you can add sour cream and ketchup to the water. Set the “Baking” mode for 20 minutes, then “Stew” for 1 hour. Another option: “Baking” mode for 1 hour. Another option: “Quenching” mode for 1.5-2 hours.

Cooking stuffed peppers in the oven

Peppers stuffed with chicken fillet

Ingredients

4 bell peppers,
200 g chicken fillet,
200 ml chicken broth,
100 g kiwi,
100 ml vegetable oil,
parsley,
salt,
pepper to taste.

Preparation

Cut the chicken fillet and kiwi into small cubes, combine, salt and pepper. Wash the bell pepper, remove the seeds and core. Stuff the vegetable with the resulting mixture, grease with vegetable oil, and pour in broth. Bake in the oven. Serve with chopped parsley.

Vegetarian stuffed peppers

Ingredients

10 bell peppers,
150 g rice,
4 carrots,
1 head of onion,
2 cloves of garlic,
100 ml vegetable oil,
parsley,
salt,
pepper to taste.

Preparation

Remove the seeds and core from the vegetable. Fry chopped onion in vegetable oil, add grated carrots, crushed garlic, rice, parsley. Salt and pepper. Pour in 200 ml of water and simmer until the rice swells. Stir, cool. Stuff the peppers. Place the peppers on a baking sheet, then bake in the oven.

Peppers stuffed with mushrooms and pasta

Many people have tried peppers stuffed with meat, rice, mushrooms, cheese, and, in extreme cases, vegetables. But few people have heard of this type of minced meat, like mushrooms with pasta. Unusual. In order not to guess how tasty or compatible it is, let’s prepare it better. At least to have your own idea. And if you like the dish and it catches on, you will surprise your guests with such unusual stuffed peppers. It is better to take pasta in small sizes, shaped like spirals. The pan is placed in a preheated oven.

Ingredients:

150 g pasta,
8 medium sized bell peppers
300 g fresh mushrooms,
200 g of any hard cheese,
2 carrots, tomatoes, onions,
2 eggs,
pepper,
salt,
soy sauce

Cooking method

Chop the onion into half rings, grate the carrots coarsely, cut the tomatoes into cubes, then fry all the vegetables in oil, add soy sauce at the end. Cool.

Boil mushrooms and pasta. The main thing is not to overcook the pasta so that it does not become sour. It is best to bring them to al dente (half cooked).

Cut off the top and tail of the main ingredient and remove the seeds. Beat the eggs with a fork and grate the cheese.

It is necessary to put together the minced meat - mix pasta, mushrooms, eggs, cheese, pepper, add salt and stuff the peppers with the prepared minced meat. Next, they need to be placed in a saucepan or cauldron with the sharp ends down, add the frying, add water, then put in the oven and let it cook (180C). Add enough water so that the peppers are half filled. Simmer for 30 minutes with the lid closed, then remove the lid and leave in the oven for another 30 minutes. Serve with gravy, sour cream, ketchup or mayonnaise.

Recipe for stuffed peppers in the oven

Ingredients:

Bell pepper - 5−6 pcs.
Minced meat - 400 g.
Boiled rice - 5 tbsp.
Onions - 1 pc.
Salt pepper
Onion - 1 pc.
Carrots - 1 pc.
Tomato - 1-2 pcs.
Sour cream - 2-3 tbsp.
Water - 1 glass
Salt pepper

Preparation:

For beauty we take red pepper. Wash all the vegetables. We clean what is necessary.
Cut the peppers lengthwise and remove seeds and veins in half. The stalk and tails can be left. We need boats made from halves.
Cut one onion into cubes. Grate the carrots on a medium or coarse grater. Place the onion in a frying pan with heated vegetable oil. As soon as the onion becomes transparent, add grated carrots to it.
When the carrots become soft, after about 5-7 minutes, add diced tomatoes to them.
Meanwhile, prepare the filling. Add 5 tablespoons of rice boiled until half cooked to the minced meat. Rice is cooked in boiling water for 7 minutes. Grate the onion on a fine grater and add to the minced meat. Salt, pepper and mix the minced meat well.
The vegetables are fried. Add a couple of tablespoons of sour cream to them. Add some water and salt. Mix everything and leave to simmer.
Place foil on the bottom of a baking sheet, grease it with vegetable oil, and pour in a little juice from our roast. Add half a glass of water.
Fill the boats (halves) with minced meat. If your minced meat is too thick, you can dilute it with water, preferably milk, or even better cream. The peppers will be softer and more tender.
Stuff all the peppers this way and then place them on a baking sheet. Place a roast on each half and pour the juice from underneath it. Pour half a glass of water into the frying pan, rinse the pan and pour this water into the peppers.
It turns out that the peppers are half filled with sauce. Place them in the oven for 40-45 minutes.
The peppers stood with us for 45 minutes. We try it with a knife, if the peppers are soft, they are completely ready.
Let it sit for 10-15 minutes to cool a little and set. They turned out juicy and soft.

Pepper stuffed with sausage

Minced meat minced through a meat grinder is often used to stuff peppers. An interesting substitute is stuffing with semi-finished sausages or pate sausages. Finely chopped meat, prepared with spices, is an excellent substitute for minced meat. Try this option too.

Ingredients

6 peppers
700 g minced sausage semi-finished product (cut off the top of the film and squeeze out the minced meat)
1 large zucchini
1 red onion
fresh parsley
¼ cup breadcrumbs
1 egg
ground black pepper, salt
some fresh rosemary

Preparation

Prepare the main ingredient by cutting off the top. In a large bowl, thoroughly mix the minced meat, zucchini cut into small cubes, chopped onion and parsley, breadcrumbs, egg and finely chopped rosemary leaves. Season to taste with salt and pepper, remembering that the prepared sausage mince also contains them. Fill the main ingredient with the mixture, wrap in foil, place on a wire rack in the oven, cook at 180 for 30 minutes, then remove the foil from the top and bake the peppers. You can simply put it in a baking pan, cover the pan with foil, and then bake it.

Still, the stuffed pepper turns out delicious, to be sure. Moreover, it can be eaten both warm and cold, it is tasty either way. So cook with pleasure. Bon Appetit everyone.

Finding a recipe for stuffed peppers in any cookbook will not be difficult. However, it is rare that a housewife does not add her own special ingredient to this dish. First of all, you need to learn how to cook it according to the classic recipe with rice and meat filling, and only then you can change the traditional recipe, reducing the list of products used or adding new ones.

Traditional stuffed pepper recipe

For peppers stuffed with rice and meat, you will need the following products:
- 10 bell peppers;
- 400 g of minced meat, beef, pork and even chicken will do;
- 200 g of rice;
- 2 tbsp. tomato paste;
- 2 onions;
- 2 carrots;
- vegetable oil, salt, pepper, spices.

Before you start cooking stuffed peppers, thoroughly wash and peel the vegetables. Remove the core and seeds from the bell pepper. Next, the dish is prepared in stages.

First, chop the onion and finely grate the carrots. Fry half the chopped vegetables in vegetable oil until golden brown.

Then boil the rice in water in a one to one ratio. The cereal should only be half ready.

Fill the bell peppers with the prepared filling so that there is a free space on top approximately equal to the thickness of one finger. This is necessary so that the boiling rice and meat do not fall out of the vegetables.

Stir in the remaining carrots and onions and add tomato paste. Pour the resulting dressing onto the bottom of the pan and place the stuffed peppers on top. Pour water into the pan, its level should reach the middle of the installed fruits, close the lid and cook over low heat for 50 minutes.

Vegetarian stuffed peppers

Fans of vegetarian cuisine choose cabbage, vegetables with cheese or mushrooms as filling. The filling can be a variety of products. For example, in Bulgaria they really like peppers stuffed with rice and vegetables.

Stuffed peppers in the oven

In addition, this dish can be baked in the oven. To cook it, you need to boil the rice until tender, and simmer the minced meat in a frying pan along with onions and carrots. The pepper itself is peeled, cut in half lengthwise and each half is stuffed with minced meat. At the end of baking, five minutes before readiness, sprinkle the dish with grated cheese on top.

Stuffed peppers for the winter

To do this, peeled, washed fruits need to be blanched, filled with filling, poured with marinade and left under pressure for a couple of days.

After the allotted time, they are placed in jars and rolled up.

The marinade is prepared from water, sugar, salt, vinegar and spices.

In this case, cabbage, carrots, onions, mushrooms, rice, tomatoes, eggplants and some other vegetables are used for the filling.

Just a couple of decades ago, the hero of our story today, stuffed peppers, was considered an exclusively seasonal dish in our area. With the onset of autumn, this bright, fragrant and amazingly tasty delicacy appeared on our tables, lovingly prepared by our mothers and grandmothers. Times have changed, and today we don’t have to wait for autumn to enjoy stuffed peppers, because modern stores offer us the widest selection of products needed to prepare this dish throughout the year. It's a small matter. All we have to do is find out and remember how to cook stuffed peppers, cook them so that they turn out truly aromatic and tasty.

Dishes made from sweet bell peppers belong to the traditional cuisines of the countries of the Balkan Peninsula and their closest neighbors. Cooks from Bulgaria and Romania, Macedonia and Moldova are fighting for the right to call themselves the inventors of stuffed peppers. But their battles and squabbles are in vain, because we know very well that in no Bulgaria or Romania, in any restaurant or wonderful coastal cafe, will they ever be able to prepare such delicious, such fragrant, such juicy stuffed peppers as our grandmothers prepared . They carefully selected bright colorful peppers according to size and aroma, carefully brought them home, laid them out of their bags on the table and began to create magic.

They came up with all kinds of fillings to prepare their fabulous dish. From house to house, from family to family, both sets of products and methods of preparing fillings varied. Anything goes into action! In addition to traditional rice, buckwheat is sometimes used in the filling; minced pork is often replaced with minced beef, lamb, poultry and even fish and seafood. Vegetables are added to traditional minced meat, thereby improving its taste and adding juiciness, and sometimes they even replace the meat filling, preparing delicious dietary and vegetarian stuffed peppers. Don’t forget about the fragrant fresh mushrooms that appear in abundance on our tables in the fall, or about the dried and frozen mushrooms prepared by zealous housewives for future use throughout the winter - their aroma will decorate the filling of stuffed peppers, adding piquancy and fullness to its taste. And a wide variety of spicy vegetables and herbs, spices and seasonings will allow you to prepare stuffed peppers that are completely tailored to your individual taste, emphasizing your skill and culinary imagination.

In turn, the Culinary Eden website has carefully collected and recorded for you the most important tips and little culinary tricks, coupled with the most interesting, proven recipes that will definitely help even the most inexperienced housewives and will easily tell you how to cook stuffed peppers.

1. When choosing sweet bell peppers for stuffing, try to pay attention to large, ripe, round-shaped fruits. Peppers of this particular shape are most convenient to stuff with minced meat without experiencing unnecessary difficulties and inconveniences, as is the case with elongated peppers. Be sure to check the freshness of the pepper offered to you. Good bell pepper fruits will delight you with a bright color without spots or bruises. Fresh peppers should feel firm and firm to the touch. Pay special attention to the stalk. Fresh peppers will have stems that are fresh, green and firm. If you cut off the tip of such a stalk, tiny droplets of moisture will appear on the cut. But the yellowish, drooping, and even more so withered stalk will tell you that the pepper offered to you is not the first freshness; such pepper has very little taste and beneficial properties left. If the peppers themselves have withered, become soft and flabby, spots and wrinkles have appeared on their surface, it is better to refuse the purchase altogether, because it will not be possible to prepare a tasty dish from stale peppers.

2. The correct choice of dishes in which you will cook stuffed peppers is also quite important. To stew peppers on the stove, you will need a deep saucepan with a thick bottom. Select the depth of the pan so that the peppers placed in it can be completely covered with sauce. The thick bottom will protect your peppers from burning, evenly distributing the heat of the burner over the entire surface of the bottom. If you are going to bake stuffed peppers in the oven, then you will need a deep cast-iron casserole or a thick-walled deep baking dish with a non-stick coating. The thick walls of such dishes will allow the heat to be evenly distributed over the entire surface without overheating the dish, protecting it from burning and allowing you to be sure that it will bake evenly.

3. Before you start preparing stuffed peppers, it would be useful to take note of small culinary tricks that will help you make the dish more tasty and easier to prepare. To prepare the filling, you should not take ready-made boiled rice, because with further culinary processing it will completely soften and lose its pleasant elasticity and taste. It is best to soak one glass of rice in one glass of boiling water for just a couple of minutes, then drain the boiling water and lightly drain the rice in a colander. If you prepare minced meat yourself, then choose meat that is not too lean, otherwise you will find it too tough and dry in the finished dish. It is best to take equal parts tenderloin and brisket; good minced meat is also obtained from the neck. You should not limit the filling of stuffed peppers to just rice and meat; even the simplest vegetables, such as finely chopped onions and grated carrots, will give your minced meat additional juiciness and aroma.

4. Start preparing your dish by preparing the peppers. First of all, rinse the peppers under running water and dry slightly. Using a sharp knife, make a circular cut on the top of the pepper, and then, by pulling the stalk, remove the resulting cap. Carefully remove all seeds and excessively protruding parts of the internal partitions from the pepper. Rinse the pepper again under running cool water, inside and out. Pour enough boiling water into a deep bowl or saucepan so that all your peppers can be submerged in it. Add salt at the rate of one teaspoon per liter of water and stir thoroughly. Immerse the peeled peppers in hot salted water and leave for 10 minutes. This simple technique will make your peppers a little softer, more pliable and easier to stuff, and will also relieve them of excess bitterness. After 10 minutes, drain the water, rinse the peppers with cool water and start stuffing.

5. Let's try to cook our first stuffed peppers according to the traditional classic recipe. Wash, peel and prepare twelve medium-sized multi-colored sweet peppers for stuffing. Rinse thoroughly, and then pour 150 grams of boiling water over it. rice Let stand for three minutes, drain in a colander and drain. Heat one tablespoon of vegetable oil in a frying pan, add one finely chopped onion and fry until golden brown. Then add three tablespoons of chopped parsley, stir, heat and remove from heat. Mix rice and fried vegetables with 350 gr. minced meat, salt and pepper to taste. Stuff the peppers with the resulting mixture and place them in a deep, oiled pan, cut sides up. Prepare the sauce separately. Heat one tablespoon of butter in a saucepan, add one teaspoon of flour and mash thoroughly. Add one finely chopped small onion and one minced garlic clove. Stirring constantly, fry for two minutes. Then add 2 tbsp. spoons of tomato paste, stir, pour in one liter of heavy cream and heat, stirring constantly, for five minutes. Add three tablespoons of chopped parsley, heat for another minute and remove from heat. Pour the prepared sauce over the stuffed peppers and cook everything together, covered, over low heat for 30 - 40 minutes.

6. Peppers stuffed with buckwheat and lamb are very aromatic and satisfying. Wash, peel and prepare 10 sweet peppers for stuffing. Heat 1 tbsp in a frying pan. a spoonful of vegetable oil and 1 tbsp. spoon of melted fat tail fat, add one finely chopped onion and fry until golden brown. Then add one carrot, grated on a coarse grater, and simmer everything together for another three minutes. Then add 400 gr. minced lamb, stir quickly and remove from heat. To the resulting mixture add ½ cup of buckwheat, 2 tbsp. spoons of chopped cilantro, salt, red and black pepper to taste. Mix the minced meat thoroughly and fill the prepared peppers with it. Heat 2 tbsp in a saucepan. spoons of vegetable oil, add half a finely chopped onion, half a coarsely grated carrot, two chopped garlic cloves. Fry everything together, stirring often, for five minutes. Then add 3 tbsp. spoons of tomato paste, 1 tbsp. spoon of sour cream, salt to taste. Pour in one cup of hot water, bring the sauce to a boil and simmer over low heat for five minutes, stirring frequently. Place the stuffed peppers tightly in a deep saucepan, pour in the prepared sauce and simmer, covered, over medium heat for 50 minutes. Periodically lift the lid and pour the sauce over the peppers, scooping it from the pan with a spoon. Serve hot, pouring the sauce in which they were stewed over the peppers and sprinkling with chopped parsley or cilantro.

7. Peppers stuffed with veal, cooked in a double boiler according to the French recipe, turn out very tasty. Finely chop or pass through a meat grinder with a medium grid 250 g. veal Rinse and pour 100 grams of boiling water over it. rice, let stand for 10 minutes, and then drain in a colander. Heat 2 tbsp in a frying pan. spoons of olive oil, add one finely chopped onion and simmer until soft for three minutes. Mix rice, minced meat and onion, add 100 g. finely chopped Mozzarella, 2 tbsp. spoons of chopped basil leaves, salt and white pepper to taste. Cut six sweet peppers in half lengthwise, remove the seeds, rinse, lightly dry and fill with prepared minced meat. Place the peppers on a steamer rack and cook for 40 minutes. Before serving, sprinkle with chopped basil and top with your favorite sour cream or cream sauce.

8. Stuffed peppers are super easy to make and delicious, grilled or baked in the oven. Cut six red peppers in half lengthwise, remove seeds and rinse thoroughly. Finely chop a large bunch of green onions and two or three sprigs of cilantro. Beat two raw eggs with a fork with one tablespoon of soy sauce. 600 gr. mix minced pork with eggs and herbs, add 4 tbsp. spoons of fresh wheat bread crumbs, salt and black pepper to taste. Knead the minced meat thoroughly and fill the pepper halves with it. Wrap each half of the stuffed pepper in a greased piece of foil. Roast on a rack over the coals for 30 minutes, turning the peppers every five minutes. Or place the peppers on a baking sheet and bake in an oven preheated to 200° for 30 minutes, then unwrap the foil and let the minced meat brown for another 10 minutes. Serve with sour cream.

9. Fans of fish dishes will surely enjoy stuffed peppers with tuna. It's not at all difficult to prepare. Cut four sweet peppers in half lengthwise, remove seeds and rinse. Heat 1 tbsp in a frying pan. spoon of olive oil, add one finely chopped onion and one chopped garlic clove. Simmer until soft for three minutes. Then add one small eggplant, peeled and chopped into small cubes. Stir, pour in ½ cup of tomato juice, add salt and white pepper to taste and simmer everything together over medium heat for 10 minutes. Remove from heat, add 250 gr. canned tuna in its own juice, mashed with a fork, and mix everything thoroughly. Fill the pepper halves with the resulting mixture, place them in a greased baking dish, sprinkle with lemon juice and bake in an oven preheated to 180° for 25 minutes. Once the time is up, remove the peppers from the oven, sprinkle with grated Parmesan and return to the oven for another 5 to 10 minutes.

10. Vegetarians will not be left without their recipe for stuffed peppers. We invite you to prepare incredibly aromatic, spicy and very tasty stuffed peppers according to a traditional Georgian recipe. First of all, you need to prepare the Baje sauce. To do this, place one glass of peeled walnuts, 6 cloves of garlic, 3 tbsp. tablespoons of chopped green cilantro, 1 teaspoon of utskho-suneli, a pinch of ground cloves and a pinch of salt. Grind to a smooth paste, adding 1 tbsp in the process. a spoonful of white wine vinegar and boiled water until the consistency of liquid sour cream. Pour the finished sauce into a bowl and let it brew for an hour. Meanwhile, prepare six small red bell peppers for stuffing. Pour boiling water over and let steep for 10 minutes 4 tbsp. spoons of rice, place in a colander and let the remaining water drain. Heat 1 tbsp in a frying pan. spoon of vegetable oil, add one finely chopped onion, one coarsely grated carrot and fry until soft for three minutes. Add rice to vegetables, 1 tbsp. a spoonful of green cilantro, 1 teaspoon of hops-suneli and salt to taste. Mix thoroughly and fill your peppers with the resulting mixture. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil and fry the peppers on both sides over high heat for seven minutes on each side. Pour Bage sauce over the fried peppers, cover the pan with a lid and simmer the peppers over medium heat for 30 minutes, turning occasionally. Serve with khachapuri and fresh vegetables. Don't forget to accompany this dish with a glass of good Georgian wine.

And the “Culinary Eden” website on its pages is always happy to offer you even more interesting ideas and proven recipes that will definitely tell you how to cook stuffed peppers.

Stuffed peppers - general principles and methods of preparation

You still have to look for such an ideal dish as stuffed peppers. It’s beautiful, tasty, filling and easy to prepare. No matter what you stuff the pepper with, it’s always incredibly tasty. Be it minced meat, mushrooms, rice, vegetables, shrimp, cheese, buckwheat, pasta. When serving, it is poured with the gravy in which it was stewed, and a bowl of sour cream is always placed on the table. There are many ways to prepare peppers - they are stewed in tomato juice, broth, sour cream, and vegetable gravy. Cook on the stove, slow cooker or bake in the oven, grill, microwave.

Stuffed peppers - food preparation

Any peppers of different varieties, sizes, degrees of maturity, color, meatiness and other criteria are suitable for stuffing. This vegetable is just perfect for stuffing with something; it’s like a box, hollow inside. All you need to do is remove the tail and clear the seeds from the fruit. The tail can be pressed inward and then pulled back out along with the seeds. Or cut off the top with a knife - under the spine or grab a couple of centimeters to make a lid with a tail, which can cover the minced meat. If rice is used in the recipe, it must first be boiled until half cooked.

Stuffed peppers - the best recipes

Recipe 1: Stuffed peppers stewed in sour cream

One of the classic cooking options. Everything is as it should be, there is an onion, a carrot, and a tomato with sour cream. It is difficult to predict exactly how many peppers will be needed for a given amount of minced meat, because peppers come in different sizes - both giant and very small. Therefore, if there are any extra peppers or minced meat left over, they can be frozen and used for other dishes. The same can be said about rice. Based on personal preferences, some people add a couple of tablespoons, while others add a glass. With experience, you will be able to establish your proportions, determining the amount of food by eye or taste.

Ingredients: any minced meat - 1.0 kg, bell pepper - 10-15 pcs., 2 pcs. onions, tomatoes and carrots, 250 ml sour cream, 3 tbsp. tomato paste or sauce, salt, rice - ½ cup.

Cooking method

Prepare the peppers. They must first be washed, the tail removed and the seeds removed to create hollow containers for minced meat.

Boil the rice until half cooked. Cut the onion into half rings and fry along with coarsely grated carrots. When the mixture has cooled, mix half of the vegetables with minced meat and rice. The filling for the peppers is ready. It can be lightly salted. Now all that remains is to stuff each pepper with minced meat and place it in a bowl for stewing. A cast iron casserole or thick-walled pan is better suited for these purposes.

It's time to start gravy, or should I say pouring. Add tomato paste and chopped tomatoes to the remaining half of the fried vegetables in the pan (if it’s not in season, you can limit yourself to just paste), pour in a couple of tablespoons of water so that the mass does not burn and simmer a little. Add sour cream, pepper, salt. Let the gravy simmer and pour it over the peppers. If there is not enough liquid, you can add boiling water, the main thing is that the filling completely covers the peppers. Bring to a boil, then, turning the heat to low, cook for forty to fifty minutes. The peppers are stewed with the lid closed; you just need to leave a small crack for steam to escape. Ready stuffed peppers are served with gravy; if desired, you can add sour cream. Mmm, delicious!

Recipe 2: Peppers stuffed with mushrooms and pasta

Ingredients: 150g pasta, 8 medium-sized bell peppers, 300g fresh mushrooms, 200g any hard cheese, 2 carrots, tomatoes, onions, 2 eggs, pepper, salt, soy sauce.

Cooking method

Chop the onion into half rings, grate the carrots coarsely, cut the tomatoes into cubes and fry all the vegetables in oil, add soy sauce at the end. Cool.

Boil mushrooms and pasta. The main thing is not to overcook the pasta so that it does not become sour. It is best to bring them to al dente (half cooked).

Cut off the top and tail of the peppers and remove the seeds. Beat the eggs with a fork and grate the cheese.

It is necessary to put together the minced meat - mix pasta, mushrooms, eggs, cheese, pepper, add salt and stuff the peppers with the prepared minced meat. Next, they need to be placed in a saucepan or cauldron with the sharp ends down, add the frying, add water and put in the oven to cook (180C). Add enough water so that the peppers are half filled. Simmer for 30 minutes with the lid closed, then remove the lid and leave in the oven for another 30 minutes. Serve with gravy, sour cream, ketchup or mayonnaise.

Recipe 3: Grilled Stuffed Peppers

Large, thick-walled, fleshy peppers are more suitable for this recipe. They are prepared on the grill, but you can also bake them in the oven. The dish would also be appropriate on a holiday table, especially if you take bright red or yellow fruits. The recipe contains breadcrumbs; it is better if you find white breadcrumbs rather than rye ones or use white bread crumbs. The quantity of products is indicated for 6 servings.

Ingredients: 6pcs. bell peppers, 0.6 kg minced pork, 2 eggs, 4 tbsp. soy sauce, vegetable oil, 4 tbsp. breadcrumbs (or bread crumbs), a large bunch of green onions, cilantro.

Cooking method

Carefully cut the peppers lengthwise so that there is a tail on each half. Remove seeds. You will get 12 boats.

Finely chop the greens - onion and cilantro, mix with minced meat. Add eggs, crackers and soy sauce, beaten with a fork. Knead the mixture thoroughly.

Fill the pepper boats with minced meat, grease them with oil - both pepper and minced meat, and wrap in foil greased on the inside. Bake for about 35 minutes, turning occasionally. The coals should be too hot to prevent the peppers from burning. The boats are served hot.

Recipe 4: Peppers stuffed with cheese

An original cold and elegant appetizer. Whatever they call it - both the raven eye and the eye of the dragon. But this does not change the essence. This is a meaty bell pepper stuffed with cheese, garlic and a whole boiled egg. Which is then cut crosswise into strips approximately a centimeter thick. Usually they take green, red and yellow fruits and decorate them in the form of a traffic light. But this is not so important, you can arrange the colors as you please. The recipe specifies hard cheese, but as a budget option, you can use processed cheese. To make it more convenient to grate, the cheese is first kept in the freezer for some time. You don’t have to stuff 3 peppers at once; you can practice on one. Then, accordingly, the quantity of products will also be reduced by three.

Ingredients: 3 large bell peppers, 3 hard-boiled eggs, 300g hard cheese (processed), 3 small cloves of garlic, mayonnaise.

Cooking method

Cut off the tails of the peppers and remove the seeds. Finely grate the cheese, mix with chopped garlic and mayonnaise.

Let's get started with assembly. Distribute the cheese mixture evenly along the walls, leaving a space in the middle, placing a peeled egg there. Fill the free space between the egg and the walls of the pepper tightly with the cheese mass. Place the stuffed products in the refrigerator for several hours so that the cheese sets and makes cutting easier. Then cut the peppers crosswise with a sharp knife and arrange them beautifully on a plate or platter.

Recipe 5: Shrimp Stuffed Peppers

Well, there are times when you want something tasty and unusual. Why not treat yourself to a new dish and make shrimp and avocado stuffed peppers. The recipe is not for every day; it contains products that are not quite usual for the Russian table. But they, if desired, can be replaced if the original is not found. Instead of mozzarella, you can take regular Adyghe cheese, suluguni or feta cheese. Replace capers with black olives, olives or pickled cucumber (not salted, but pickled). Try making your own pesto sauce. Considering that the recipe calls for only 2 tablespoons of sauce, you won’t need much in the way of ingredients. So, mix in a blender (on a grater, pestle, etc.) a piece of cheese (in the original Parmesan, but we know that our Suluguni or Adyghe will do), half a spoon of vegetable oil, two or three walnuts (peanuts, cedar) peeled, salt, half a clove of garlic, basil - again exotic for us. Therefore, we replace it with spinach, parsley or do without greens altogether. Homemade pesto sauce is ready. You still need to take real avocados and shrimp. If you can't find avocado, make it without it, just increase the amount of cheese and shrimp.

Ingredients 4 large bell peppers, 200g mozzarella, 300g boiled shrimp, 1 avocado, 2 tablespoons each of capers and pesto sauce, herbs for decoration.

Cooking method

Cut the peppers into two halves lengthwise, remove the seeds and bake in the oven for 20 minutes at 180C.

Dice the avocado, cheese, chop the shrimp. Mix everything with capers and fill the baked pepper halves. Mix a spoonful of vegetable oil with pesto sauce, pour over the peppers, pepper and bake for ten minutes until the cheese has melted. Serve garnished with greens.

Stuffed peppers - useful tips from experienced chefs

If you want to stuff peppers from your garden all year round, you need to make preparations in the fall. Seed the peppers and freeze in the freezer or preserve in jars.