The filling for this dish can vary greatly, and depending on the ingredients, stuffed peppers can be served as a main course or an appetizer. Here's a selection of simple and delicious recipes!
1. Peppers Stuffed with Mashed Potatoes
Bell peppers filled with mashed potatoes and green peas turn out very tasty and appetizing.
You will need: 5 bell peppers, 5 potatoes, 50 ml hot milk, 150 g frozen green peas, 1 large onion, 100 g hard cheese, spices.
Preparation:
1. Mash the cooked potatoes, adding milk to achieve a moderately thick puree. Mix with fried onions and green peas. Season with salt and pepper.
2. Cut the peppers lengthwise into “boats,” fill with the potato mixture, sprinkle with grated cheese, and bake in the oven.
2. Stuffed Peppers with Meat and Rice
A filling of meat and rice is perhaps the most popular option for stuffed peppers.
You will need: 6-7 peppers, 250 g pork and beef mince, 0.5 cup rice, 2 tbsp tomato paste, 1 onion, 1 carrot, 1 egg, spices.
Preparation:
1. Sauté chopped carrots and onions in oil, mix with par-boiled rice, minced meat, add a raw egg, and spices.
2. Fill the cored peppers with the mixture, arrange them vertically in a pot, pour in water with tomato paste, and cook until done.
3. Stuffed Peppers with Cheese and Meat in the Oven
Sweet bell peppers filled with a delicious meat mixture and baked under a golden cheese crust.
You will need: 6 bell peppers of different colors, 1 kg minced meat, 200 g hard cheese, 2 onions, 4 tomatoes, 2 cloves garlic.
Preparation:
1. Mix the minced meat with chopped garlic and onion, salt, and spices. Add diced tomatoes to the mixture.
2. Cut the bell peppers lengthwise into two halves, remove the seeds, and fill with the mixture. Cover with foil and bake in the oven. Sprinkle with cheese when serving.
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4. Stuffed Peppers in the Microwave
Peppers cook much faster in the microwave than on the stove or in the oven.
You will need: 0.5 kg sweet peppers, 300 g minced meat, 0.5 cup parboiled rice, 1 onion and 1 carrot, herbs.
Preparation:
1. Mix par-boiled and well-rinsed rice with sautéed onions and carrots. Add chopped herbs and minced meat. Season with spices.
2. Fill the cored peppers with the rice and meat mixture, trying not to pack them too tightly. Place them in a glass casserole dish and microwave for 20 minutes.
5. Stuffed Peppers with Mushrooms and Chicken
Mushrooms with pieces of chicken meat make a very tasty filling for bell peppers.
You will need: 6 bell peppers, 550 g chicken meat, 350 g mushrooms, 2 tomatoes, 1 onion and 1 carrot, 180 g hard cheese.
Preparation:
1. Cut the peppers into halves or “boats,” blanch them in boiling water for three minutes, then cool.
2. Sauté onions, carrots, and mushrooms in oil, add finely chopped meat, tomatoes, and spices. Simmer everything together for a couple of minutes, then fill the peppers, place them on a baking sheet, and bake until done.
3. Sprinkle the stuffed pepper halves with grated cheese and serve immediately.
6. Stuffed Peppers with Minced Meat and Pearl Barley
Not just rice… Peppers with meat and pearl barley are equally delicious.
You will need: 10 bell peppers, 150 g pearl barley, 900 g minced meat, 2 tbsp tomato paste, 10 medium tomatoes.
Preparation:
1. Cook the pearl barley until done, mix with minced meat and spices, then fill the cored peppers.
2. Place the prepared peppers in a deep dish, pour over a sauce made from stewed tomatoes, water, and tomato paste. You can add a pinch of basil and other spices.
3. Bake the bell peppers with pearl barley in tomato sauce in the oven for about half an hour until done.
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7. Stuffed Peppers for Winter Storage
Stuffed peppers with rice and meat are an excellent winter preparation; you just need to put them in a pot, add water, and bake or cook until done.
You will need: 2 kg bell peppers, 1 kg minced meat, 0.5 kg rice, 3 large onions, 2 carrots, spices.
Preparation:
1. Mix cooked rice with minced meat, add fried onions and carrots, adjust taste with salt and spices.
2. Fill the prepared peppers, arrange them on a parchment-lined plate, and place in the freezer for an hour. Transfer the semi-finished products to a bag, tie tightly, and store in the freezer.
8. Stuffed Peppers with Feta Cheese and Tomatoes
This vibrant and piquant appetizer will look very appetizing on a festive table.
You will need: 6 small peppers, 1 tomato, 300 g feta cheese, 2 eggs, 0.3 bunch dill.
Preparation:
1. Grate the feta cheese on a coarse grater, place in a bowl with eggs and diced tomatoes, mix with herbs.
2. Cut the sweet peppers lengthwise, fill with the mixture, and bake for 35 minutes until a crust forms.
9. Stuffed Peppers with Mushrooms and Cabbage
The filling includes mushrooms and white cabbage – unusual, but very tasty and appetizing!
You will need: 8 sweet peppers, 0.25 head white cabbage, 500 g champignons, 2 onions, 1 cup tomato juice, 400 ml sour cream, 100 g hard cheese.
Preparation:
1. Sauté diced onions in oil, add chopped mushrooms, and then shredded cabbage.
2. Fill the pepper halves with the mixture, place in a baking dish, pour over a mixture of sour cream and tomato juice, and bake until done. Sprinkle with cheese when serving.
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10. Stuffed Peppers with Minced Meat and Sesame Seeds
Stuffed peppers with pork mince and sesame seeds turn out very juicy and hearty.
You will need: 1 kg peppers, 450 g pork mince, 250 g rice, 70 g sesame seeds, 2 carrots, 1 onion, 3 tomatoes, 200 ml sour cream, 2 tbsp mayonnaise, herbs.
Preparation:
1. Thoroughly mix sautéed carrots and onions, minced meat, cooked rice, add mayonnaise, salt, spices, sesame seeds, and herbs.
2. Fill the peppers with the mixture, place in a pot, pour over a mixture of sour cream and grated tomatoes, season with spices, and add water. Simmer over low heat.
11. Stuffed Peppers with Buckwheat and Cheese
Peppers stuffed with buckwheat and Adyghe cheese are an ideal dish for a family meal.
You will need: 8 green bell peppers, 1 cup buckwheat, 2 carrots, 300 g Adyghe cheese, 10 tbsp sour cream, 2 tbsp mustard, 1 tsp ground turmeric, 0.3 tsp cumin.
Preparation:
1. Sauté grated carrots with spices in a pan with oil, add finely chopped cheese, pour in buckwheat, add water, and cook until done.
2. Tightly stuff the peppers with the buckwheat and carrot mixture, and bake in the oven. Drizzle the hot dish with a sauce made from sour cream, mustard, and herbs, and cook for another seven minutes.
12. Stuffed Peppers in a Multicooker
The simplest and quickest recipe for stuffed peppers for lunch.
You will need: 1 kg bell peppers, 0.5 kg pork mince, 220 g rice, 100 g mushrooms, 1 carrot, 1 onion, 1 tbsp tomato paste, 2 tbsp flour.
Preparation:
1. Prepare the filling from minced meat, raw rice, grated onions and carrots, finely chopped mushrooms, and spices.
2. Fill the peppers two-thirds full with the mixture, place them in the multicooker bowl, pour in two cups of water with tomato paste and flour. Cook in “Stew” mode.
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13. Stuffed Peppers with Quail Eggs
These stuffed peppers look very beautiful when cut.
You will need: 13 peppers, 400 g mixed mince, 200 g stale bread, 1 can corn, 1 chicken egg, 12 boiled quail eggs, 1 bunch green onions, 120 g cheese, 0.3 bunch herbs, 0.5 L grated tomatoes, 100 g butter.
Preparation:
1. In a large bowl, mix the mince, finely chopped onion, herbs, green onions, one pepper, corn, and pre-soaked and squeezed bread. Add the egg and spices.
2. Fill the cored peppers with the mixture, placing one quail egg inside each. Arrange the stuffed peppers in a saucepan, pour over melted butter and tomato puree. Place a slice of cheese on each pepper and bake in the oven.
14. Stuffed Peppers with Couscous
An ideal recipe for those observing Lent or on a diet.
You will need: 5 sweet peppers, 150 g couscous, 250 g champignons, 3 tomatoes, 1 clove garlic, 120 g hard cheese, 0.5 tsp ground paprika.
Preparation:
1. Cook couscous almost until done, mix with sautéed mushrooms, finely chopped tomatoes, garlic, sprinkle with sweet paprika and salt.
2. Cut the peppers lengthwise, fill with the mixture, and bake in the oven. Sprinkle with grated cheese and serve.
15. Stuffed Peppers with Cottage Cheese
A fragrant and healthy hot appetizer for the whole family, which can be served for breakfast and lunch.
You will need: 5 bell peppers of different colors, 1 kg cottage cheese, 250 g hard cheese, 1 large bunch dill, 3 tbsp ground paprika.
Preparation:
1. Cut the peppers lengthwise, remove the seeds, but leave the stems. Wash and pat dry with paper towels.
2. Pass the cottage cheese with chopped herbs through a meat grinder, season with paprika and salt. Fill the peppers, sprinkle with grated cheese, and bake for 15-20 minutes.