How to cook pepper stuffed with meat and rice

One of the most common dishes for lunch or dinner is pepper stuffed with meat and rice. It is not only fragrant and tasty, but also hearty, useful, because it is so popular with many housewives. In cooking this dish is quite simple.

For example, if you take chicken fillet instead of minced meat, the pepper will have a more delicate taste, besides this option can be considered as a budget. So, one and a half kilograms of bell pepper (it's better to choose the same size and unspoiled ones) will need about 700 grams of chicken breasts (about 2 pieces), 100 grams of rice, egg, 2 onions and the same amount of medium-sized carrots. In addition, it takes the oil for frying and tomato paste (sometimes it is replaced with fresh tomatoes).

The meat is twisted in a meat grinder or crushed with a blender along with a bulb and several cloves of garlic. The rice is washed and boiled in slightly salted water. The egg is beaten, the carrots rub on the grater. All these ingredients are interconnected. From the peppers are removed seeds and stalk, each of them is densely stuffed with stuffing, after which they are added to the pan, where they will prepare.

Next, the sauce is made for pouring. To do this, the remaining bulb is chopped into small cubes, the carrot is cleaned and rubbed on a large grater. Vegetables are fried over medium heat until golden. To them is added tomato paste, a little water, salt, spices. All stewed for 5 minutes. Then the sauce is laid out in the dishes, where there is already pepper, stuffed with meat and rice. If the liquid does not completely cover the food, a little more water and salt is added. The dish is cooked for about an hour. Readiness is determined by the softness of the pepper. To make it well soaked in sauce and from inside, you can increase the cooking time.

The prepared stuffed pepper calorie content is low. It will be just over 170 kilocalories per 100 grams of product. This allows you to eat this dish and those who watch their shape.

Cooking peppers stuffed with meat and rice, you can not only in the summer, when the fruit is fresh, but also in the winter, using them in a canned form. To prepare the filling, the vegetable oil is fried a crushed onion and grated carrots. In the frying is laid out forcemeat (you need a half kilogram) or cut into small pieces of meat. One and a half cup of rice cereal is washed, soaked in water for about an hour, added to the pan to the rest of the ingredients. Then put a crushed fresh tomato. All stewed for 10 minutes.

The fresh pepper is carefully cut off the tip, the seeds are removed, it boils for about 5 minutes. If this product is taken canned, then it is left for a while, so that the glasses are excess liquid, and only then stuff it with stuffing. The pepper, stuffed with rice and meat, is piled in a deep pan (you can take a whitewater), poured cold water, which is brought to a boil. After that, salt and spices are added, which are taken depending on your own preferences. On a small fire, the dish is cooked for 40 minutes under a closed lid. On the table it can be served, seasoning with sour cream.

You can make pepper stuffed with meat and rice, using the following recipe. Groats (100 grams) are cooked until half cooked. Add to it fried minced onions (200 grams), grated cheese. Everything is poured, peppered, put spices to taste. Prepared and boiled until half cooked peppers (their number will depend on the size) are stuffed with the received mass, vertically stacked in a deep frying pan, poured with a mixture of tomato paste and sour cream and stewed over medium heat or cooked in the oven for about an hour.