Oven baked stuffed pepper halves are nourishing and tasty dish   for lunch or dinner; in other words - the second and side dish, two in one. Due to the delicate heat treatment, the tender flesh of the vegetable is not deformed, and the filling is soft and juicy, similar to the souffle. Filling the halves with minced meat is much faster and more convenient than the whole pepper, and the appearance of the snack in terms of aesthetics, in this case does not suffer at all. Pepper, stuffed with halves   in the form of boats - this is a dish that gives space for your creative imagination. Changing the components of the filling, making new additions, you will surprise your loved ones every time with your imagination.

We offer the easiest recipe for cooking stuffed peppers, baked in the oven.

Recipe Information

Cooking method: in the oven .

Total cooking time: 1 h 10 min.

Number of servings: 5 .

Ingredients:

  • 5 medium sized bell peppers
  • 350 g minced turkey
  • 1 carrot
  • 1 onion
  • 8 tablespoons dry rice
  • 50 g of vegetable oil
  • salt to taste
  • greenery.

How to cook pepper halves with minced meat




Mistress note:

  • 5 minutes before you get the peppers out of the oven, you can remove the foil and sprinkle them with grated cheese. The dish will turn out even more nourishing and beautiful.
  • For cooking, you can use minced pork, veal. It will be very tasty if you use finely chopped mushrooms instead of meat: then you get a vegetarian snack.
  • You can add the taste of minced meat, adding 2-3 grated tomatoes, or 1 tablespoon of tomato paste. The filling in this case will be more sour.
  • Mustard sauce will add spiciness and savor to the dish.
  • Pepper halves can be filled with a completely atypical, but delicious filling: grate 3 raw potatoes on a coarse grater, salt, pepper, add chopped meat   (preferably a little fat), chopped parsley root, mix all the ingredients and stuff the peppers. Bake in the oven for 40 minutes for baking.

Stuffed pepper in the ovensurprisingly easy to prepare, and looks delicious and just delicious. This dish is especially important in a large family, because it will appeal to everyone, from young to old. Just imagine, fresh Bulgarian pepper stuffed with delicate stuffing from juicy minced meat, rice and vegetables, and all this is baked under a cheese crust! It even sounds delicious. So soon read the recipe and hurry to please your family with a hearty dinner or lunch.

Ingredients for cooking stuffed pepper in the oven:

  1. Sweet pepper 4–5 pieces (large)
  2. Minced beef 150 grams
  3. Minced pork 150 grams
  4. Onion 1 piece
  5. Carrots 1 piece
  6. Figure 3/4 cup
  7. Cheese 150 grams
  8. Butter 2 tablespoons
  9. Salt to taste
  10. Ground black pepper   taste
  11. Tomato paste 2-3 tablespoons

Not suitable products? Choose a similar recipe from the others!

Inventory:

Heat-resistant baking sheet, kitchen tacks for hot, fork, kitchen knife, chopping board, large grater, medium grater, saucepan with lid, plastic spatula, tablespoon, deep plate, frying pan, wooden spatula, vegetable peeler.

Cooking Stuffed Peppers in the Oven:

Step 1: Prepare the rice.

One of the main ingredients of the stuffing for stuffed peppers is rice. But before putting it inside the peppers, you need to prepare the cereal. To begin with, the rice is washed under running water. cold water. This should be done until the liquid is completely transparent. After that, fold the clean cereal into the pan and fill it with cold water, on the basis that 1 cup   need rice 2 glasses   water. It is necessary to boil the cereal under the closed lid during 15-20 minutes, until all the water boils away. In the meantime, rice is being prepared, you have time to do the rest of the ingredients.

Step 2: Prepare the onions and carrots.




Peel the onions from the husk and cut off the tips that are unfit for food. Pre-moisten the knife with cool water and use it to chop the onion. It is best to cut this ingredient into as small as possible pieces.
We clean the carrots from the peel with a special knife. After that we wash the vegetable with running warm water, removing sticky dirt and soil. This ingredient can be cut into thin straws, and you can simply grind with a grater.
When the vegetables are sliced, heat the pan and melt it. butter. Fry the onions until light transparency, and then add the carrots and continue cooking over medium heat, stirring all the time. Pass the ingredients until the carrot changes color and becomes softer. Do not forget to add salt and black pepper to taste.

Step 3: Prepare the cheese.




Chop the cheese with a medium or large grater. In order to avoid sticking and speed up the cooking process, lightly moisten the tool with cool water and pre-cut the cheese into pieces that will easily fit in your hand.

Step 4: Prepare the stuffing.




Stuffing before cooking must be defrosted. To do this, simply put it in advance from the freezer to the refrigerator, or just let it stand for a couple of hours at room temperature. Then print and mash with a regular fork.

Step 5: Prepare the peppers.




Bell peppers are washed under running warm water. Now carefully cut off the top of the tail with a knife. We remove the cap, and with it the core with the seeds. Once again, wash the peppers under running water. Proceed carefully, without damaging the vegetables themselves, otherwise the filling from them will simply flow out. Dry peppers dried with disposable paper towels, both inside and outside.
You can also cut the peppers along, making them like a boat. And you can also leave the tail with the tip and make them something like a cap.

Step 6: Prepare the filling.




In a deep bowl, mix 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 quite salty by itself. Stir the filling and add a few spoons of tomato paste. As a result, you should have a dense and thick mass, with which we will stuff the peppers.

Step 7: Stuff the peppers.




Now, using a tablespoon, place the stuffing in the prepared bell peppers. It is better to lay it without a slide, 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 the stuffed peppers in the oven.




Put the oven to warm up to 180 degrees   Celsius. Place the peppers on the heat-resistant baking sheet with high fields. High fields are needed so that vegetables do not fall, and accidentally spilled filling does not leave the limits of the dishes, because then you can use it as a sauce. Bake the stuffed peppers throughout 35-40 minutes   until full readiness, but for 5-7 minutes   until the end they need to sprinkle with grated cheese on top. As soon as the specified time passes, and the stuffing in the filling will be ready, and the cheese will be converted into an appealing ruddy crust, the peppers can be taken out, removed from the pan and started serving them on the table.

Step 9: Serve the stuffed peppers.




Stuffed peppers - an independent dish that does not need any side dish. It is very satisfying and is served only hot. However, if you let the cooled peppers stand in the refrigerator for a bit, and then reheat them again, they will not lose anything, even, on the contrary, they will only taste better.
Enjoy your meal!

If you are cooking a dish with the expectation that small children will eat it, then it is better to choose smaller size peppers especially for them, so as not to frighten the kid with a huge portion for him.

To make the filling even more tender, you can re-roll the minced meat in a meat grinder.

Also, in addition to tomato paste, you can add fat sour cream or mayonnaise.

Sometimes I meet recipes in which cheese is put not only on top of the filling, but also down to the bottom of the bell peppers.

Bell peppers stuffed in the oven are firmly established in the national cuisines of many countries of the world. The dish immediately came to taste and became extremely popular.

Variety of choices

There are many ways to stuff the peppers. They differ from each other:

  • by type of filling;
  • according to the method of preparing the main products;
  • on the composition of the products for the filling;
  • by the way of cooking the dish itself.
  1. Wash peppers, peel and cut in two.
  2. Chop the grated cheese, mash the canned food with a fork and cut the greens carefully.
  3. All products according to the recipe (take only half of the cheese) put together and cook the minced meat.
  4. Fill the halves of peppers with the mixture, sprinkle them with the remaining cheese, put in the form and send to the oven.

The readiness of such a dish is better determined by a ruddy crust. After that, the peppers can be laid out on plates, decorated with vegetables, greens and boldly served on the table.

The right combination


Getting to work, you must remember that delicious should not get the filling or base, namely, peppers, stuffed with minced meat. In the oven, this is much easier to achieve. Here, everything will depend on the proper selection of components. Take, for example, an option from a mixture of completely different products: 3 large pods bell pepper, 300 grams chicken meat, onion, 200 grams of mushrooms, 150 grams of hard cheese, salt, vegetable oil and pepper.

Cooking process:

  1. Chopped onion and fresh mushrooms in a frying pan fry in oil.
  2. Make minced meat from chicken and add fresh chopped parsley.
  3. Combine products together and fill them with slices of peppers.
  4. Semi-finished products put in a form, then sprinkle liberally with grated cheese and send for roasting in the oven. In this case, the ideal temperature within 190 degrees.

After 35 minutes, ready-made ruddy peppers can be laid out on plates and started to eat.

Unusual composition


Everyone is used to using rice to make the filling. And, for example, with buckwheat, stuffed Bulgarian peppers in the oven are even tastier. This croup with its specific flavor gives the dish a special charm. Here you will need products in the following quantities: 8 fleshy sweet peppers, 3 carrots, a glass of buckwheat, 150 grams of mushrooms, salt, 50 grams of any vegetable oil, 100 grams of tomato paste, 25 grams of sugar, peas, greens (parsley, dill) and bay leaf.

Cooking method:

  1. In washed peppers, cut off the top and remove the seeds so that you get neat cups.
  2. In a little salted water a little buckwheat.
  3. Mushrooms arbitrarily chop and fry in oil.
  4. Fry grated carrot in oil in a separate pan.
  5. Combine buckwheat, mushrooms, part of carrots. Fill the cups of pepper with the mixture.
  6. Add tomato, sugar to the remaining carrots and cook the dressing, roasting the mixture for 5 minutes over low heat.
  7. Put the peppers vertically in a saucepan, add water to 2/3, cover with dressing and put on fire. As soon as the water boils, put the pan in the oven and simmer for 35 minutes.

Now it remains only to arrange the peppers on plates and decorate with finely chopped greens.

No meat at all


And those who do not like meat at all can cook peppers, stuffed with vegetables   in the oven. Products can be selected to your taste. For example, 1 kilogram of Bulgarian peppers, 2 kilograms of carrots, a liter of tomato juice, ½ kilograms of onions, 50 grams of sugar, 1 lemon, salt, 50 milliliters of vegetable oil and a little pepper will be combined well.

Cooking process:

  1. Half rings of onion and grated carrot for 10 minutes, fry in oil under the lid.
  2. Add salt, juice, 25 grams of sugar, pepper, lemon juice and simmer all together for another 15 minutes.
  3. Peppers, rinse, peel and divide with a knife along into 2 parts.
  4. Each half filled with minced meat and put in a form.
  5. From the remaining products to prepare the dressing and pour it peppers.
  6. Send the form to the oven for 25 minutes. For baking, a temperature of 180 degrees will suffice.

Before serving, the peppers must be poured over the sauce in which they were stewed and sprinkled with greens.

One of the culinary signs of summer and early autumn are stuffed peppers. In the oven, this fragrant dish can be cooked with the most different fillings, and any hostess will cope with such task without effort and big time expenses. However, each recipe has its own nuances that are worth paying attention to.

It is believed that the birthplace of sweet pepper is America. But the Slavs started stuffing this vegetable. And, since this tradition has been around for many decades, a bright vegetable is filled with nothing:

No less diverse are the ways of cooking stuffed peppers. Dish can be:

The latter option is particularly suitable for those who appreciate pepper juiciness, softness and slightly pungent taste. These qualities are fully preserved with this method of heat treatment. The finished dish is best served with tomato sauce   or sour cream. And if you don’t apply bread to the peppers, but croutons, then you are guaranteed an amazing aftertaste.

Delicate stuffed peppers in the oven: recipe with photos

In order for the pepper dish to be tasty and cute, it is very important to choose the right vegetable. To do this, consider:

  • the shape of pepper (for cooking in the oven it is better to take fleshy and large vegetables; long or peaked varieties will not work: they have less juice);
  • freshness (if the vegetable has dents or damaged parts, such instances are not suitable for the dish);
  • color (it is best to bake red peppers: they do not lose their brightness even after heat treatment, so they will perfectly decorate even the festive table);
  • size (identical peppers is a guarantee that they will simultaneously reach the desired condition).

Classic pepper stuffing is meat, and you can take any kind of it. Especially delicate dish is obtained with chicken.

Ingredients:

  • 7 peppers;
  • 250 chicken fillets;
  • 3 carrots;
  • 2-3 celery roots;
  • 2 leek stalks;
  • 7 cherry tomatoes;
  • 40 ml of olive oil;
  • salt, pepper black (to your taste);
  • greenery.

Cooking:

  1. Peppers carefully washed and cut out the middle. Chicken cut into thin small slices.
  2. Finely chop onions and tomatoes.
  3. Carrots, celery cut into squares and fry in butter in a pan.
  • Add onions and cherry.
  • Put the meat in the mixture, fry until half cooked.
  • We start the peppers and lay them on a baking sheet covered with oiled baking paper (then the vegetables will not burn).
  • We bake at 180 degrees for about 50 minutes.

    • Stuffed bell pepper in the oven: a treat for vegetarians

    Fans of light vegetable dishes will love the recipe for stuffed peppers from the arsenal of those who do not eat meat.


    Ingredients:

    • 10 peppers;
    • 2 small eggplants;
    • 2 onions;
    • 1 carrot;
    • 2 large tomatoes;
    • 1 tbsp. rice;
    • 1 tbsp. liquid tomato paste;
    • 1 tbsp. light sour cream;
    • 30 ml of olive oil;
    • 1-2 sheets of laurel;
    • salt, spices (to your taste).

    Cooking:

    1. Wash rice, pour 3 tbsp. water and boil until half ready.
    2. Pepper is well washed and cut out the middle.
    3. Rub the carrot, chop onions.
    4. Pour the oil on the preheated pan and pass vegetables.
    5. Eggplant peeled, cut into squares.
    6. Blanch tomatoes, cut into cubes.
    7. In a saucepan with thick walls stew tomatoes with eggplant.
    8. To the onions with carrots add eggplant-tomato mixture and rice, salt, add spices.
    9. Stuff the peppers, put them in the baking dish.
    10. We mix tomato paste   with sour cream and pour peppers.
    11. We bake 45 minutes at 200 degrees.

    Stuffed Peppers with Cheese in the Oven

    Exquisite taste of pepper gives cheese. And if you add almonds and olives to the filling, then the flavor of the dish will conquer even the experienced gourmets.

    Ingredients:

    • 3 sweet peppers;
    • 100 g of hard cheese;
    • 50 g of mozzarella;
    • 10 pcs green olives;
    • 1 tbsp. l crushed almond nuts;
    • 1 large tomato;
    • parsley

    Cooking:

    1. Wash pepper, cut lengthwise and remove seeds.
    2. We rub cheese.
    3. Finely chop the parsley and olives, cut tomatoes into small squares.
    4. In a bowl, mix greens, nuts, tomatoes and olives with mozzarella.
    5. Put the peppers in a baking dish, put a filling on each boat and sprinkle with curd cheese.
    6. We put in the oven for 25 minutes at a temperature of 180 degrees.

    No less tasty it turns out, if you add not mozzarella to the peppers, but the usual processed cheese (for example, Yantar). If you take a more dense dairy product, then it will have to be grated. You can also add to the cheese garlic (1 clove), chopped with garlic strips.

    Stuffed Peppers with Mince and Rice: A Recipe for Winter

    How I want to breathe summer smells on a gloomy winter day! And help in this stuffed bell pepper   from blanks. Prepare a vegetable for the winter can be very simple. For this season you need:

    1. Rinse the peppers.
    2. Cut in half and remove the seeds.
    3. Let dry and, wrapped in a plastic bag, send in the freezer.

    Just keep in mind that such a billet is used without defrosting and cooks in just 30 minutes. Therefore, the filling (from minced meat and rice, for example) should be brought almost to readiness.

    Ingredients:

    • 6 pepper boats;
    • 300 grams of minced meat;
    • 1 tbsp. rice;
    • 1 onion;
    • 1 carrot;
    • 100 g homemade sour cream;
    • 30 ml of olive oil;
    • greenery;
    • salt (to your taste).

    Cooking:

    1. But in a frying pan fry the minced meat for about 15 minutes.
    2. Wash rice and cook until half cooked in 3 tbsp. water.
    3. Mix rice with minced meat, salt.
    4. Rub the carrots, chop the onion and pass in the pan.
    5. On the halves of the peppers lay out the rice-meat stuffing and onion-carrot mixture.
    6. Smear for baking or baking oil, spread the pepper.
    7. We put on each half of 1/2 tbsp. l sour cream.
    8. Bake in the oven, heated to 180 degrees, about 15 minutes. Sprinkle with chopped greens before serving.

    Stuffed peppers can be cooked in the oven at any time of the year, if in season to stock up on this juicy vegetable. A filling will suit any - from meat to vegetables and cereals, although they are especially tasty with a combination of these products. Having tried to make at least once a baked Bulgarian pepper with a filling, you definitely cannot deny yourself the pleasure of cooking this dish regularly.

    • 2 medium tomatoes.
    • 500 gr. chicken meat.
    • 100 gr. hard cheese.
    • 250-300 gr. Champignon mushrooms.
    • 5-7 large bell peppers (or 12 small ones).
    • 1 tbsp. l mayonnaise.
    • Salt, spices to taste.

    Cooking in steps:

    For a start, let's do mushrooms, they can be any, at your discretion. I had mushrooms. Mushrooms cut free form, not large. Send them to the preheated pan, cover with a lid.

    When cooking mushrooms give a lot of water, so we extinguish them under a lid over high heat until the liquid evaporates. When the liquid has evaporated, pour in a sunflower pan or olive oil   and fry the mushrooms.



      In the meantime, let's do some meat. I used chicken fillet, but if I had pork, I would definitely experiment.

    Cut the fillet finely or skip through a meat grinder. But I propose to cut it all the same, the dish will come out more juicy.



      Add the sliced ​​fillet to the mushrooms and fry all together until ready for 7-10 minutes.

      While frying the filling, let's proceed to cleaning the Bulgarian pepper. It is necessary to rinse, cut along and remove the middle of the pits. Cut the middle part, leaving the tail.

      To the finished stuffing add finely chopped tomatoes and mayonnaise, mix everything. With tomatoes, the filling will be more juicy, and in combination with cheese you will get an appetizing festive dish.

      Fill tight halves of pepper stuffing, you can with a slide. Sprinkle the peppers with grated hard cheese and send to the oven for 40 minutes at 180 °.

    At the signal of the oven, we are gathering our family for a delicious, festive meal!

    Cook for fun!