Oven Stuffed Pepper Ingredients
- Bulgarian pepper 4-5 pieces (large)
- Ground beef 150 grams
- Minced pork 150 grams
- Onion 1 piece
- Carrot 1 piece
- Rice 3/4 cup
- Cheese 150 grams
- Butter 2 tablespoons
- Salt to taste
- Ground black pepper to taste
- Tomato paste 2-3 tablespoons
- Main Ingredients: Beef, Pork, Onion, Carrot, Pepper
- World Cuisine
Heat-resistant baking sheet, kitchen oven mitts, fork, kitchen knife, cutting board, coarse grater, medium grater, saucepan with lid, plastic spatula, tablespoon, deep plate, frying pan, wooden spatula, vegetable peeling knife.
Cooking stuffed peppers in the oven:
Step 1: Prepare Fig.
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 grits. To begin with, the rice is washed under running cold water. You need to do this until the liquid becomes completely transparent. Then fold the clean cereal into the pan and fill it with cold water, based on what 1 cup rice need 2 cups water. Cook the cereal under a closed lid for 15-20 minutesuntil all the water boils. In the meantime, rice is being prepared, you have time to do the cooking of the remaining ingredients.
Step 2: Prepare the onions and carrots.
Peel the onion and cut off the ends unsuitable for food. Pre-wet the knife with cool water and chop the onion with it. It is best to cut this ingredient into as small pieces as possible.
Peel the carrots with a special knife. Then we wash the vegetable with running warm water, removing adhering dirt and earth. This ingredient can be cut into thin strips, or simply chopped with a grater.
When the vegetables are sliced, heat the pan and melt the butter in it. Sauté the onion until slightly translucent, then add the carrots and continue cooking over medium heat, stirring constantly. Passer the ingredients until the carrot changes color and becomes softer. Do not forget to add salt and black pepper to taste as well.
Step 3: Prepare the cheese.
Grind cheese with a medium or large grater. In order to avoid sticking and speed up the cooking process, moisten the tool slightly with cool water, and cut the cheese into pieces that will easily fit in your hand.
Step 4: Prepare the minced meat.
Stuffing must be thawed before cooking. To do this, just put it in advance from the freezer into the refrigerator, or just let it stand for a couple of hours at room temperature. Then print and mash using a regular fork.
Step 5: Prepare the peppers.
We wash bell peppers under a stream of warm water. Now carefully cut off the top with the tail with a knife. Remove the hat, and with it the core with the seeds. Rinse the peppers again under running water. Proceed carefully without damaging the vegetables themselves, otherwise the filling will simply flow out of them. Dry peeled bell peppers with paper disposable towels, both inside and out.
You can also cut peppers along, making them look like boats. And you can leave the tail with the top and make something like a lid out of them.
Step 6: Prepare the filling.
In a deep bowl, mix cooked rice, fresh pork and ground beef, as well as fried onions and 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 on its own. Stir the filling and add a few tablespoons of tomato paste. As a result, you should get a dense and dense mass, with which we will stuff peppers.
Step 7: Stuffing Peppers
Now, using a tablespoon, place the filling 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 peppers tightly, squeezing their contents with a spoon or spatula.
Step 8: Bake stuffed peppers in the oven.
Set the oven to warm up 180 degrees Celsius. Place peppers with filling on a heat-resistant baking sheet with high fields. High fields are needed so that vegetables do not fall, and accidentally leaked filling does not leave the limits of the dishes, because then it can be used as a sauce. Bake stuffed peppers for 35-40 minutes until ready, but for 5-7 minutes to the end they need to be sprinkled with grated cheese on top. As soon as the specified time has passed, and the stuffing in the filling will be ready, and the cheese will turn into a delicious ruddy crust, you can get the peppers, remove from the pan and start 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 served only hot. However, if you let the chilled peppers stand in the refrigerator for a while and then reheat them, they will not lose anything, even, on the contrary, they will only become tastier.
Enjoy your meal!
- If you are preparing a dish with the expectation that small children will eat it, it is better to choose smaller peppers specially for them, so as not to frighten the baby with a huge portion for him.
- To make the filling even softer, you can re-scroll the minced meat in a meat grinder.
- Also, in addition to tomato paste, you can add fat sour cream or mayonnaise to the filling.
- Sometimes I meet recipes in which cheese is placed not only on top of the filling, but also underneath, to the very bottom of bell peppers.