Pepper stuffed in the ovensurprisingly easy to prepare, but it looks appetizing and simply delicious. This dish will be especially important in a large family, because everyone will like it, from small to large. Just imagine, a fresh Bulgarian pepper stuffed with a delicate filling of juicy stuffing, rice and vegetables, and all this is baked under cheese crust!! It even sounds delicious. So quickly read the recipe and hurry to please your home with a hearty meal or dinner.
I got the impression that people recently prefer to buy chicken breasts, already fillets or even chopped, in typical prepared supermarket trays. We can replace it with tomato sauce or barbecue sauce to taste. We can ask the butcher to open chicken breast, although with a good sharp knife we can do it ourselves without problems, trying not to cut it at all. Dry with paper towels and remove excess lubricant.
Fill the Iberian ham or spatula and place the red pepper on the strips. Cover the rest of the ham and close the breast. Printing using chopsticks or kitchen sticks. Organize the stuffed breast into a foil bag, adding a little olive oil on. Close and bake for about 25 minutes. Remove carefully and release steam from the package. Reserve the juices that you have loosened, and remove the chopsticks.
Ingredients for the preparation of pepper stuffed in the oven:
- Bulgarian pepper 4-5 pieces (large)
- Minced beef 150 grams
- Minced meat 150 grams
- Onions 1 piece
- Carrots 1 piece
- Pic 3/4 cup
- Cheese 150 grams
- Butter 2 tablespoons
- Salt to taste
- Black pepper powder taste
- Tomato paste 2-3 tablespoons
Do not fit the products? Choose a similar recipe from others!
Add black pepper and paprika on top, and brown - with a torch or put under the grenadier in the oven until it gets a nice color. Slice, placing the knife a little diagonally. When serving, we can add reserved juices so that it does not dry out too much, although if we take it freshly prepared with melted cheese, it will be much more juicy. "Baked Stuffed Meat" is a Sunday recipe, to taste with your family or friends and with which you will always be healthy, because in addition to wealth, it has a very attractive aspect.
Inventory:
Heatproof baking sheet, kitchen potholders for hot, fork, kitchen knife, chopping board, large grater, medium grater, saucepan with lid, plastic spatula, tablespoon, deep plate, frying pan, wooden spatula, vegetable knife.
Preparation of pepper stuffed in the oven:
Step 1: Prepare the rice.
One of the main ingredients of stuffing for stuffed peppers is rice. But before you put it inside the peppers, you need to prepare the groats. To start, the rice is washed under running cold water. Do this until the liquid is completely transparent. After fold the clean rump in a saucepan and fill it with cold water, from the calculation that 1 glass rice need 2 cups water. Boil the croup under a closed lid during 15-20 minutes, until all the water is boiled. And while preparing the rice, you have time to do the rest of the ingredients.Step 2: Prepare the onions and carrots.
Onion is peeled off the husk and cut off the unsuitable ends of the food. Pre-damp cool water with a knife and with his help we chop the onion. It is best to cut this ingredient into as small pieces as possible.
Carrots are peeled with a special knife. After that, we wash the vegetable with running warm water, removing the accumulated dirt and earth. This ingredient can be cut into thin strips, or can simply be grinded with a grater.
When the vegetables are sliced, heat the frying pan and melt in it. butter. Fry the onions until light transparency, and afterwards add the carrots and continue to cook over medium heat all the time stirring. Pass the ingredients until the carrot changes color and becomes softer. Do not forget to add salt and black ground pepper to taste.
Step 3: Prepare the cheese.
Cheese grind with medium or large grater. In order to avoid sticking and speed up the cooking process, lightly moisten the instrument with cool water, and cut the cheese into pieces that will easily fit into your hand.
Step 4: Preparing the stuffing.
Minced meat must be thawed before cooking. To do this, simply lay it in advance from the freezer to the refrigerator, or just let it retire for a couple of hours at room temperature. Then print and mash with a conventional plug.
Step 5: Prepare the peppers.
Bulgarian peppers are washed under a stream of warm water. Now carefully cut off the top with a knife with a knife. We remove the hat, and together with it the core with seeds. Once again, wash the peppers under running water. Act carefully, without damaging the vegetables themselves, otherwise the filling from them will simply flow out. Purified Bulgarian peppers dry with paper disposable towels, both inside and out.
You can also chop the peppers along, making them a kind of boat. And you can leave a tail with the top and make of them something like a lid.
Step 6: Cooking stuffing.
In a deep bowl, combine the cooked rice, fresh pork and ground beef, as well as fried onions with carrots. Add more salt and spices, but do not forget that you have already salted the vegetables, and also that the cheese can also be salty enough on its own. Stir the filling and add a few spoons to it tomato paste. As a result, you should get a dense and thick mass, which we will stuff the peppers.
Step 7: Stuff the peppers.
Now, with the help of a tablespoon, put the stuffing in the prepared Bulgarian peppers. Better to lay it without a roller coaster, but, on the contrary, leaving a little more room for cheese. I usually stuff the peppers tightly, pressing their contents with a spoon or spatula.
Step 8: Bake stuffed peppers in the oven.
Set the oven to 180 degrees Celsius. Put a pepper with a filling on a high-temperature baking sheet with high margins. High fields are needed so that the vegetables do not fall, and accidentally leaked the filling did not leave the dishes, because then it can be used as a sauce. Bake stuffed peppers during 35-40 minutes to the full readiness, but for 5-7 minutes to the end they need to sprinkle with grated cheese top. As soon as the specified time passes and the stuffing in the filling is ready, and the cheese is transformed into an appetizing ruddy crust, you can get the peppers, take them off the baking tray and start feeding them on the table.
Step 9: Serve the stuffed peppers.
Stuffed peppers are an independent dish that does not need any side dish. It is very nutritious and served only when hot. However, if you let the cold peppers stay in the refrigerator for a while and then re-heat them, they will not lose anything, even on the contrary, they will only taste better.
Bon Appetit!
If you cook a dish with the expectation that it will be eaten by young children, it is better to choose specially for them smaller pens, so as not to scare the baby with a huge portion for him.
Have you already thought about what to do on Father's Day? No doubt, this proposal, with which you will fall, cheer up. You can prepare it in advance and put it in the oven for a while. When you have guests, you need to arrange everything so that everything is ready and yet not spent all the time in the kitchen, you need to look for dishes that allow us to enjoy our guests and vice versa. That's why this perfect recipe, when we want to spend time right in the kitchen, everything goes to the tray, meat and garnish.
Do not fill many ends, because when rolling the padding always moves a little. Two slices per person are adequate. Remember that since you are a reader of this blog, you will have a discount if you put a fake on the promo code. Reduction means falling in love, so what?
To make the filling even more tender, you can re-spin the minced meat in the meat grinder.
In addition to tomato paste in the filling, you can add fatty sour cream or mayonnaise.
Sometimes I meet recipes in which cheese is put not only on top of the filling, but also under the bottom, at the very bottom of the Bulgarian peppers.
Stuffed pepper in the oven - this is another way to feed your family delicious, satisfying and a useful dish!! Pepper is a wonderful vegetable which, even with heat treatment, retains its beautiful color, remains juicy and fresh, and therefore, the dishes cooked with this ingredient look very appetizing!
Prepare the peppers you can different ways - stewed stuffed pepper in sauce, pepper in a multivariate or baked in the oven - choose you! However, it's definitely worth trying all these cooking options!
Halved peppers stuffed with minced meat in the oven
If the hot tasty, when you tried it cold, you cross your fingers to skip it and try it. This is, without a doubt, the recipe for the most traditional cuisine, which will remind you many Sundays of your childhood, at least in the case of my children who adore this dish.
Cooking time: 30 minutes. Marinate a piece of meat during the day in the refrigerator, wrapped in a film. After that, prepare the carre for the filling, making a cut along the piece, before reaching the end. It must remain open, as if it were a book. Then place the previously blanched spinach leaves, bacon in the fruit, fried and peeled pepper, the green apple is peeled and cut into thin slices, and the figs are cut in half. Close, return to its original shape and tie it with thread, applying some pressure.
When stuffing pepper, you can use any filling to your taste. It can be vegetables, cereals, mushrooms, meat, cheese, shrimp or various combinations of these products. This recipe uses the most popular version of the filling - minced meat with rice.
As a rule, the whole pepper is stuffed, but this time we will prepare stuffed peppers in halves in the oven, we will stuff it minced meat and rice, on top we put a slice of cheese and a circle of a tomato, in the end we will get a very appetizing pepper.
Cooking: Cut the vegetables into homogeneous cubes and place them in a baking dish. Cover with foil, bring to a preheated oven and cook for about 45 minutes. In moderate heat. Remove the paper and cook for another 15 minutes. When buying pork carr, ask the butcher to release it from fat and bones. Only the ribs will stick to the best performance. Before cooking, thoroughly clean them with a knife, so that they have a golden and mouthwatering color.
It is important that when filling pig pork, the first layers are made using the most flexible and easy-to-handle ingredients. In the case of this recipe, spinach and bacon are part of the first layer, which must completely cover the surface of the meat.
For stuffing it is desirable to use Bulgarian pepper - red or bright yellow color. Look at this dish will be beautiful and festive. In addition, due to its form, from bulgarian pepper deeper molds for the filling are obtained. But do not be upset if the Bulgarian pepper has not yet ripened, for this dish, the sweet pepper is also suitable, which is used in this case!
To achieve a very attractive carr, it is recommended to clean the meat and ribs with honey in the last 15 minutes of cooking. I especially like stuffed vegetables. These baked and stuffed beef peppers have a lot of flavor, their cooking is simple and the touch of melted cheese on top makes them really tasty dish. After you see this recipe, you can not miss it.
Ingredients for cooking baked stuffed peppers
Preparation of baked stuffed peppers
Since I always have training on video, see here 🙂. We begin by chopping the pepper in half, we remove the seeds and stem. Then we chop the onion, garlic and tomato. Heat half a cup of butter and season onion and garlic. It's time to add chopped tomatoes.
How to cook stuffed peppers in halves in the oven
Preparing the filling. Boil rice in salted water. 
Peel onion, wash and cut into cubes. By the way, washing the peeled onions is one of the secrets, so as not to shed tears while cutting it!
Wash carrots, peel and grate on a large grater. 
Fry the vegetables in vegetable oil to a beautiful golden color. 
To the cooled rice add minced meat and fry from vegetables. Salt, pepper to your taste and mix well until the filling is uniform. 
Pepper is washed, cut in half, peeled of seeds and veins. 
Fill halves of pepper with prepared filling and lay on a baking sheet. 
Wash tomatoes, cut into thin slices.
Hard cheese cut into thin plates, corresponding to the size of halves of pepper. 
For each stuffed pepper put on top of a circle of tomato. 
Top on a tomato - on a slice of cheese. 
Bake stuffed pepper in the oven at a temperature of 180-200 degrees for 40 minutes.
When serving on the table, decorate with greens.
Cook another 5 minutes, add the parsley and fill the halves of pepper with this meat. Place the peppers in the tray and bake for about 40 minutes. Waiting until they burn, if you notice this, cover them with aluminum foil and remove it when it's been 10 minutes.
You can serve it with white rice, with pasta, with salads, alone or with what you want. They were eaten at home! Those who have been with us for some time will know that we like baking some vegetables to eat, for its simplicity in the design and for the tasty result. Autumn is the ideal time to create simple and tasty vegetarian recipes, even if you are a beginner or a cooker. That's why today we offer you delicious peppers stuffed without meat. With the following recipe, we will have enough two people.
