There is one nutritious dish, from which hardly anyone will refuse this - stuffed pepper in sour cream sauce in the oven. Not only will you eat such a dish, but the whole family will be full, and even if there are guests, they will leave satisfied. So, consider the recipe for cooking how to prepare stuffed peppers in sour cream sauce in the oven.
Ingredients:
1. Pork and beef meat - 200 gr each.
2. Sour cream - 500 gr.
3. bell pepper- 10 pieces.
4. Brine - 2.5 liters. How to prepare a brine, consider below.
7. Egg - 1 pc.
5. Rice - 150 gr.
6. Flour (you need rye) - 2 tbsp. spoons.
8. Ground black pepper, salt - to taste.
Cooking process:
1. Well, let's start. First we take pork and beef meat, wash it thoroughly and soak it from blood. Now mix evenly so that both pork and beef are equally divided. We put our meat through a meat grinder, but add an onion head to the meat so that the onion goes through the meat grinder. Our meat and onions fall into the prepared bowl located under the meat grinder. Here we add one egg, ground black pepper and salt, and mix the contents of the bowl. Set the bowl aside.
2. We take a saucepan, pour a little water and as soon as it boils, add rice and salt, cook the rice for about 5 minutes. That is, it should be half ready, it will come when it is in the oven. After 5 min. turn off the gas, drain the remaining water. When the rice has cooled, mix it with minced meat. Set our pepper filling aside.
3. The turn has come to pepper. We wash it, cut out the tails and clean the middle of the seeds. It is necessary to rinse well under water inside so that no seeds remain.
4. We make the brine as follows: for 2.5 liters of water, add salt and sugar, 1 tbsp each. spoons, and 2 tbsp. spoons of vinegar. When the brine boils, dip the pepper into it and 5 minutes. let it cook there. After this time, we take out the pepper and let it cool.
5. We fill the cooled pepper with minced meat, but this should be done carefully so as not to accidentally damage the peel. We do not start completely, but leave 1 - 2 cm not filled to the end. Because it will still be cooked in the oven, where the rice will swell more.
6. Cooking sour cream pickle. To do this, take 500 ml. previous brine and mix with prepared rye flour and mix well. Add sour cream here and mix the same.
7. Put the stuffed peppers on a plate and fill half with sour cream sauce. We put in the oven at a temperature of 180 C. We put it on for 40 minutes.
That's all our stuffed peppers in sour cream sauce in the oven are ready.
Stuffed pepper- an incredibly tasty and nutritious dish for every day and for treats for the holiday. Fruits stuffed with meat, rice or vegetables can be baked in the oven, stewed and even preserved for the winter. Stuffed pepper gravy is an integral part of this complex treat. It is she who will add juiciness and emphasize the incredible taste of the finished dish.
In all national cuisines I have my own version of stuffed peppers. Each recipe has its own peculiarity, but they all consist of a base, filling and sauce. Whole fruits are most often used as the basis, but in some cases they are divided into two or three parts. For the filling, you can take any cereal, minced meat and vegetables.
A thick sauce for stuffed peppers or gravy is prepared taking into account the chosen filling. It is very important that the taste liquid seasoning combined with the products with which the fruits begin.
Tomato sauce and sour cream
Tomato-sour cream sauce is considered universal - it can be used both for stewing vegetables, and as a separate seasoning for already ready meal. This gravy recipe is suitable for stuffed peppers with meat filling.
Cooking time
: 15 minutes
Output of finished portions
: 6
Required Products
:
- Tomato paste - 150 g
- Sour cream - 200 ml
- Carrot - 1 pc.
- Flour - 2 tbsp. l.
- Vegetable oil - 2-3 tbsp. l.
- Water or broth - 1 liter
- Onion - 1 pc.
- Allspice, Bay leaf- taste
- Salt - to taste
Cooking
:
- Cut the onion into not very thin strips or half rings.
- Grate carrots on medium or coarse grater.
- Fry the carrots and onions in a preheated pan with vegetable oil for a few minutes. You don't need to overcook the vegetables.
- Mix tomato with sour cream and dilute not big amount water. Add any spices to taste and a little salt.
- Pour the flour into the pan and mix well with the vegetable mass.
- Immediately add the tomato mixture and stir quickly to prevent lumps from forming.
- Bring the mixture to a boil, reduce the heat and simmer the gravy, covered, for another 5-7 minutes. When the sauce is smooth and starts to thicken, remove the pan from the heat. As it cools, the gravy will thicken even more and can be served separately as a condiment.
- Take a pepper stuffed with meat and rice, put it in a saucepan or deep bowl and pour over the prepared sauce. Add more seasonings and salt if necessary. Simmer stuffed peppers until tender and serve with gravy.
Creamy milk sauce
Creamy sauce for stuffed peppers with meat and vegetable stuffing prepared from simple and affordable products. It can be used to cook peppers in the oven. It is advisable to do the stuffing in advance, as the gravy is cooked very quickly.
Cooking time
: 10 minutes
Servings
: 6
Ingredients
:
- Cream - 1 cup
- Flour - 1 tbsp. l.
- Spices and seasonings for vegetables - 1 tsp.
- Salt - to taste
Cooking :
- Place the pan on the stove and heat well. There is no need to add oil or other fat.
- Pour flour into a hot skillet and fry it until brown.
- Pour in the cream in a thin stream and immediately mix well with a whisk or spoon. If there is no cream, you can replace them with fat sour cream.
- Add salt and spices to taste.
- Bring the mixture to a boil and reduce heat. Continue simmering the sauce for another 3-5 minutes until it thickens a little.
Use creamy seasoning to stew vegetables. When baking in the oven, vegetables are poured with dressing and covered with foil.
Tomato sauce
For stuffed peppers stuffed with vegetables and rice fit recipe tomato sauce. It can be made ahead of time and stored in the refrigerator for 1-2 days.
Cooking time
: 20 minutes
Servings
: 6
Ingredients
:
- Tomato - 3 pcs.
- Onion - 1 pc.
- Carrot - 1 pc.
- Sunflower (corn) oil - 50 ml
- Sugar - a pinch
- Salt - to taste
- Fresh herbs - a few sprigs
Cooking
:
- Wash ripe tomatoes well, cut into two parts and remove the stalk. Grate each half on a coarse grater. You can make puree with a meat grinder if you are preparing a large portion.
- Cut the onion into small cubes or chop with a blender, you can pass through a meat grinder.
- Grate carrots on a coarse grater.
- Wash fresh herbs and chop as finely as possible.
- Pour vegetable oil into a frying pan, heat and put the prepared onions and carrots.
- Fry the vegetables for 5 minutes until they are golden brown and soft.
- Pour the onion with carrots with the tomato mixture and simmer the gravy over low heat.
- When the dressing becomes smooth, add sugar, salt and fresh herbs. For spiciness, you can add a little table bite. Bring to a boil and remove sauce from heat.
A simple filling recipe for stuffed peppers is also suitable for vegetables preserved for the winter. The dressing is heated and prepared products are poured into it, tightly closed with a lid and rolled up. If you cook stuffed vegetables without sterilization, you need to add a little citric acid to the sauce.
Prepare the necessary ingredients.
Peel and wash onions and carrots. Cut the onion into small cubes, and grate the carrots on a medium grater. Heat the pan and pour in the vegetable oil, after a minute put the onions and carrots, fry until soft (about 2-3 minutes), stirring occasionally.
Transfer the fried vegetables to the minced meat.
Pour washed rice, ground allspice and salt into the resulting mixture, mix thoroughly and the stuffing for stuffing peppers is ready.
Remove the seed box from the peppers: press the tail inward with your thumb, and then easily pull it back out. Then the peppers should be washed.
Stuff all the peppers tightly with minced meat and set them in "columns" next to each other in a heavy-bottomed saucepan.
To prepare the sauce, mix sour cream and tomato paste.
Pour water into the tomato-sour cream mixture, add a little salt and stir well. The sauce should become homogeneous.
Pour stuffed peppers with tomato-sour cream sauce (it should completely cover the peppers), cover and put on fire. After boiling, reduce the heat to a minimum, cover with a lid and continue cooking for 50 minutes.
After the peppers are cooked, you need to let them brew for 20 minutes.
Juicy, fragrant and delicious stuffed peppers cooked in tomato-sour cream sauce, serve warm.
Bon appetit!
Calories: Not specified
Cooking time: 90 min
peppers, stuffed with meat and rice - this is a classic of Soviet cuisine. The dish is loved by many. They cook differently too. Classically, peppers are stewed in tomato or tomato-sour cream sauce, but there are variations when rice is used instead of buckwheat, and the peppers themselves stuffed with meat and rice in sour cream sauce, see the recipe with a photo below. When using sour cream sauce for stewing peppers, there are several nuances. If sour cream is placed in the broth at the very beginning of the stew, then it will almost certainly curl up by the end of cooking. To prevent this from happening, add sour cream to the sauce a few minutes before the end of the cooking process. Let's try to cook peppers stuffed with meat and rice in sour cream sauce together. Everyone will be able to appreciate this dish to their taste. Perhaps my recipe will be your favourite.
Ingredients:
- minced meat mixed (pork / veal) - 700 gr.,
- onion - 2 pcs.,
- carrots - 1 pc.,
- raw rice - 0.5 cups,
- sour cream - 150 gr.,
- salt, pepper, spices - to taste,
- drinking water or meat broth - 1 l.,
- garlic - 3 cloves,
- Bulgarian pepper - 1 kg.
Cooking time - 1-1.5 hours
Cuisine - European
Servings - 10
Recipe with photo step by step:
1. To prepare the filling, take minced meat. You can take any stuffing. It can be minced chicken, beef, pork or mixed. At your choice. Best fit for my taste mixed minced meat(pork, beef).
2. Cut the onion small cube. Mince the garlic. Add onion and garlic to mince.
3. Rinse rice under running water several times. Place in a saucepan. Pour in water and boil for about 7 minutes. At the end of cooking, salt a little so that the rice does not turn out fresh. Drain the water. Rinse the rice with water. Let it flow. Add the cooled rice to the minced meat.
4. Add some more spices and salt to the minced meat. Stir the minced meat so that the rice and vegetables are evenly distributed. 
5. Wash the bell pepper. Cut off the buttocks and clean from the seeds and stalk. Work carefully so that the fragile walls of the pepper do not crack.
6. Fill the peeled peppers with minced meat. It is convenient for me to fill the pepper with a teaspoon. It is not necessary to overfill the peppercorns with minced meat so that it licks excessively from the peppers. The walls of the pepper may crack, and the excess minced meat will still float in the gravy. 
7. In a saucepan, carefully fold the filled peppercorns.
8. One onion cut into cubes. Grind carrots on a grater. On vegetable oil fry the onion, add the carrots and simmer the vegetables together for a few minutes.
9. Add some spices and salt. Stir. Pour water or broth into the pan. Let it boil.
10. Pour the boiling gravy into the saucepan with the peppers. The liquid level should cover the level of the pepper. Put the pan on the fire and simmer the peppers over medium heat for 30-40 minutes.
11. 10 minutes before the end of cooking, check the gravy for salt. Add sour cream to sauce and stir. It is important that the sour cream is not cold. From the contrast of temperatures, sour cream can curl up. If it is not possible to use sour cream room temperature, add a couple of spoons to sour cream warm water. Stir and add such sour cream to the broth. Bring the dish to readiness and turn it off. Let it cool down a bit. Pour into bowls and serve.
delicious peppers, stuffed with meat and rice in sour cream sauce, serve slightly cooled to the table. Additionally, you can pour sour cream over the peppers. It's up to your taste.
0min.
At the end of summer, nature pampers us with a variety of vegetables. What could be tastier than stewed or baked vegetables with meat, rice, vegetables, mushrooms, you can add many different ingredients.
Cooking stuffed peppers in sour cream sauce with minced chicken, and we still advise you to cook for it. Your family and guests will be delighted.
Recipe for stuffed peppers in sour cream sauce
You will need:
- 6 pcs. pepper
- 2 pcs. chicken fillet
- for minced meat, 0.5 tbsp. rice
- 1 carrot
- 2 onions
- 0.5 st. tomato juice
- 0.5 st. sour cream
- greenery
How to cook stuffed peppers in sauce
1. Boil rice in advance until cooked and leave to cool. Twist with a meat grinder chicken breasts, bring to taste, a little salt and pepper.
2. We take the pepper, cut off the caps from it and clean it from the core.
3. Chop onions and carrots, fry until golden brown. Connecting minced meat, rice and vegetables, if necessary, add salt and spices.
4. We take a pot with high walls, lay out the vegetables and fill it with water so that the water covers completely.
5. Now we move on to the preparation of the filling. Tomato juice combine with sour cream, finely chop the second onion, fry until golden brown. Mix the onion with the sour cream-tomato mixture and pour the prepared filling into the pepper.
Stuffed peppers in sour cream sauce will be completely ready to eat in half an hour. Ready vegetables should stand for a while so that they can be properly nourished and turn out to be more juicy and fragrant. Serve stuffed peppers in sour cream sauce with lots of fresh finely chopped greens. And we recommend serving it after a hearty meal.
Recipe for Stuffed Peppers with Mushrooms
So, pepper stuffed with vegetables in sour cream sauce with mushrooms, the recipe is as follows
You will need: 
- 6-7 pcs. pepper
- 0.5 kg minced meat
- 2 onions
- 1 carrot
- 200 gr. sour cream
- 200 gr. mushrooms
- white bun
How to cook stuffed peppers with mushrooms
1. For this recipe for cooking peppers stuffed in sour cream sauce, minced pork + beef, pure pork, or chicken is suitable, it does not really matter. Soak bread in water.
2. Chop the onion, combine the minced meat with a bun, onion, add a little salt.
3. We cut off the caps of the pepper and clean the entire core. We start with the prepared stuffing.
4. We take the remaining onion, chop it together with carrots and fry the vegetables until golden brown. Then pour sour cream and simmer a little over low heat.
5. We put the stuffed pepper in a saucepan, pour the sauce, add a little water if necessary. There should be enough liquid to completely cover the pepper. Bring the stuffed peppers with sour cream to a boil, reduce the heat and leave to simmer.
6. We cut the mushrooms into plates, lightly fry and add to the pan, where our stuffed peppers with sour cream are languishing.
During cooking, you can add bay leaf for taste, black peppercorns, allspice. Literally in half an hour, stuffed peppers with sour cream will be completely ready. Traditionally, the dish is served with fresh herbs.
Be sure to check out the article:.
Enjoy your meal!
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