Pepper slices stuffed in the oven. Stuffed peppers with minced meat in the oven

Stuffed peppers in the oven is another way to feed your family a delicious, satisfying and healthy dish! Pepper is a wonderful vegetable that, even when cooked, retains its beautiful color, remains juicy and fresh, and therefore, dishes prepared with this component look very appetizing!
You can cook pepper different ways– stewed stuffed peppers in sauce, peppers in a slow cooker or baked in the oven – the choice is yours! However, it is definitely worth trying all these cooking options!
When stuffing peppers, you can use any filling you like. These can be vegetables, cereals, mushrooms, meat, cheese, shrimp or various combinations of these products. This recipe uses the most popular filling option - chopped meat with rice.
As a rule, whole peppers are stuffed, but this time we will cook stuffed peppers in halves in the oven, we will stuff them with minced meat and rice, put a slice of cheese and a slice of tomato on top, and in the end we will get a very appetizing pepper.
For stuffing, it is advisable to use bell peppers - red or bright yellow. This dish will look beautiful and festive. In addition, due to its shape, bell peppers make deeper molds for filling. But don’t be upset if the bell pepper is not yet ripe; sweet pepper, which is used in this case, is also suitable for this dish!

Taste Info Vegetable main courses

Ingredients

6-7 pieces of sweet pepper (or 3-4 bell peppers);
300 g pork and beef (or any other) minced meat;
2 tomatoes;
150 g hard cheese;
1/3 cup long grain rice;
1 onion;
1 carrot;
salt;
ground black pepper;
greens for decoration;
vegetable oil for frying.

How to cook stuffed peppers in halves in the oven

Preparing the filling. Boil rice in salted water.

Peel the onion, wash and cut into cubes. By the way, washing peeled onions is one of the secrets so as not to shed tears when cutting them!
Wash the carrots, peel and grate on a coarse grater.

Fry vegetables on vegetable oil until beautiful golden color.

Add minced meat and fried vegetables to the cooled rice. Add salt and pepper to your taste and mix well until the filling is smooth.

Wash the pepper, cut it in half lengthwise, remove seeds and veins.

Stuff the pepper halves with the prepared filling and place on a baking sheet.

Wash the tomatoes, cut into thin slices.
Cut the hard cheese into thin slices corresponding to the size of the pepper halves.

Place a slice of tomato on top of each stuffed pepper.

Top the tomato with a slice of cheese.

Bake stuffed peppers in the oven at 180-200 degrees for 40 minutes.
When serving, garnish with herbs.

Stuffed peppers with cheese are a dish that does not require gravy.

It is cooked in the oven, it turns out fragrant, fried with a golden brown crust.

At the same time, he does not need the close attention of the owner, which pleases even more.

Peppers stuffed in the oven with cheese - general principles preparations

You can use pods of different colors to bake stuffed peppers. You need to know that green vegetables can taste bitter after cooking and not everyone likes this. The pods are filled completely with minced meat, as for a classic dish, or cut in half to make boats. In any option, the seeds with the capsule are removed. In order for vegetables to cook at the same time, they must be the same size.

The cheese can be used in minced meat or sprinkled on top of the filled pods (halves), it all depends on the recipe. For topping, it is better to use hard varieties that are melted and fried to a crisp. You can add any cheese to the minced meat.

What else is used for filling:

Meat, poultry;

Various sauces;

After filling, the pods are transferred to a mold. It is advisable to choose a container in which the peppers will stand or lie tightly. This will prevent unwanted tilting during cooking and the filling from leaking out. The peppers are baked in the oven for 20 to 50 minutes, depending on the composition of the minced meat.

Peppers stuffed in the oven with cheese and meat

A meat version of oven-stuffed peppers with cheese in the shape of boats. For this dish it is advisable to use two different types meat, it will turn out tastier.

Ingredients

5 peppers;

500 g meat;

Carrot;

2 onions;

200 g cheese;

50 ml sour cream;

2 cloves of garlic;

Preparation

1. Cut the peeled onions, place them in a frying pan with oil, and sauté for a couple of minutes.

2. Peel the carrots and grate. Transfer to the onion. Fry the vegetables for another two minutes. Cool.

3. Combine fried carrots and onions with minced meat. Add garlic, spices, salt.

4. Wash the peppers and cut them lengthwise. Remove the seeds from the resulting boats and rinse.

5. Fill the halves with minced meat and vegetables.

6. Coarsely grate the cheese and add sour cream to it. If the minced meat is low-fat, it is better to use mayonnaise. Stir.

7. Distribute the cheese mixture between all the boats and even out the layer.

8. Place the pepper boats on a baking sheet.

9. Bake in the oven until cooked at 180 degrees. This will take about 35-40 minutes.

Peppers stuffed in the oven with cheese, meat and rice

A variation of the common filling for stuffed peppers. Rice is added not only for taste, but also for the economy of the dish. Peppers are cooked a little differently in the oven.

Ingredients

0.5 cups dry rice;

400 g minced meat;

2 onions;

150 g sour cream;

150 g cheese;

Spices, garlic;

1 tomato.

Preparation

1. Boil the rice until almost done. It is important not to overcook the cereal and maintain the shape of the grains. Drain the broth.

2. Chop the onion, remember and add to the rice.

3. Place minced meat on them, grate one tomato. You can add pasta, about one spoon. Or add any ketchup to the filling, even spicy.

4. Stir, add spices (salt, pepper, aromatic herbs).

5. Cut the pods in half as you did in the previous recipe. Free the boats from seeds. You can immediately try them on in the mold, choose the size so as not to shuffle them along with the filling.

6. Fill the halves of the pods with minced meat, but not all the way to the top. The rice will increase even more, you need to leave room for the cheese.

7. Grate the cheese coarsely, add garlic and sour cream to it, no need to add salt. Stir.

8. Cover the filling with the cheese mixture, spread it all out so that nothing remains.

9. Bake the peppers for 40 minutes, serve while the dish is hot.

Peppers stuffed in the oven with cheese and egg

Very fast and simple dish which can be prepared for breakfast or dinner. Immediately turn the oven on to 200, as stuffing the peppers will take a few minutes.

Ingredients

150 g cheese;

50 g sour cream;

Spices, garlic;

Oil for mold.

Preparation

1. Cut the pods into boats and remove the cores.

2. Break the eggs into a bowl, add salt and sour cream, beat with a fork.

3. Grate the cheese and garlic and add to the egg mixture.

4. Add any spices, herbs and stir.

5. Place the pepper halves into the molds.

6. Divide the egg and cheese mixture between them.

7. Bake in the oven for 10-15 minutes. Before serving, cool slightly and cover the boats with herbs.

Peppers stuffed in the oven with cheese and mushrooms

Champignons are best suited for this type of pepper. They do not require preliminary boiling and therefore can be served raw. Choose small pods that will cook quickly.

Ingredients

10 small pepper pods;

200 g champignons;

120 g cheese;

1 cup boiled rice;

2 onions;

40 g butter;

10 tsp. sour cream;

Preparation

1. Chop the peeled onion and fry in oil.

2. The champignons also need to be cut, add to the hot onion and heat together for a minute. Turn up the heat to maximum. Cool.

3. Mix rice and fried mushrooms, add herbs and spices to your taste. Stir the filling.

4. Cut off the tops of the peppers to create large holes.

5. Fill the pods with the prepared mushroom and rice filling. But not to the very top. Leave about half a centimeter.

6. Grate the cheese, preferably making large shavings.

7. Arrange among the peppercorns, add a teaspoon of sour cream on top. You can add a little salt to it.

8. Place the pods in a tight container to prevent them from falling.

9. Bake for 20 minutes at 200 degrees. If necessary, the time can always be extended.

Peppers stuffed in the oven with cheese and vegetables

For such peppers stuffed in the oven with cheese, you will need summer vegetables. If you don’t have something, you can always find a replacement, for example, use cabbage instead of eggplant.

Ingredients

10 peppers;

2 eggplants;

2 carrots;

4 tomatoes;

150 g sour cream;

0.5 cups rice;

150 g cheese.

Preparation

1. Boil the rice until almost done, drain and leave to cool.

2. While the rice is cooking, fry the onions and carrots in a frying pan. At the very end, add the diced eggplants. After a minute, turn off.

3. Mix rice and vegetables, season with spices and garlic.

4. Cut off the tops of the pods and clean out the insides. Make several punctures in the bottom of each pod with a toothpick.

5. Fill the resulting molds with minced meat, leaving about a centimeter of free space on top. Place the pods in a suitable baking dish.

6. Grate the tomatoes and discard the skins. You can simply grind it with a blender.

7. Add sour cream to the tomatoes, salt and pepper.

8. Pour a spoonful of the resulting sauce into each pepper, pour the rest into the mold.

9. Grate the cheese and arrange among the peppers.

10. Bake the dish for up to half an hour at a temperature of 180, no need to set it higher.

Peppers stuffed in the oven with cheese, chicken and nuts

Recipe for amazing peppers stuffed in the oven with cheese. For the filling, chicken fillet from the breast is used, but you can take a similar amount of trimmed flesh from the thigh of the bird.

Ingredients

6 pepper pods;

Bulb;

150-180 g cheese;

Carrot;

50 g sour cream;

Garlic clove;

20 ml oil;

2 spoons of nuts.

Preparation

1. Grate the carrot, cut the head onions. Fry it all in two tablespoons of oil. There is no need to brown the vegetables, just simmer lightly.

2. Cut the chicken fillet into small cubes. This is easier to do if the product is slightly frozen.

3. Chop the nuts into small pieces and transfer to chicken fillet.

4. Add fried vegetables, salt, season with any spices, sour cream and garlic.

5. Fill the pepper halves with the chicken and nut filling.

6. Sprinkle with coarsely grated cheese. You can simply cut a piece according to the number of halves and arrange it.

7. Bake for 35 minutes, serve with herbs.

Peppers stuffed in the oven with cheese, meat and buckwheat

For some reason, it is customary to add boiled rice to minced peppers. But with buckwheat it turns out no less tasty. A glass of boiled porridge is used.

Ingredients

6-8 peppers;

2 carrots;

1 glass of buckwheat;

200 g minced meat, chicken;

1 onion;

200 g cheese;

50 ml sour cream;

Oil, garlic.

Preparation

1. Peel the vegetables, chop, fry the carrots and onions, adding a little oil. Leave to cool.

2. Mix raw minced meat with boiled buckwheat, add spices, fried vegetables, stir.

3. Grate the cheese, add half to the minced meat, the remaining product will be needed for sprinkling.

4. Fill the pods with minced meat. Using this recipe, you can make boats from halves or fill whole peppers. Do what you like best.

5. Sprinkle peppers with grated cheese.

6. Spread sour cream on top; you don’t need to add a lot.

7. Bake the boats for 25 minutes at 180, if the pods are whole, then leave for up to 35 minutes.

Peppers stuffed in the oven with cheese - useful tips and tricks

Stuffed peppers are exactly the kind of dish that can be prepared for future use. Fill the pods, place in bags and store in the freezer. At the right time, all you have to do is put them in a mold, cover them with cheese and bake them in the oven. Or add sauce and simmer covered.

If the filling is prepared with beef or chicken breast Vegetables will help make the minced meat juicy. Fat sour cream and mayonnaise enhance lean meat well.

If the cereal for minced meat is undercooked, be sure to add additional liquid to the pods, for example, tomato juice, sour cream, broth. Otherwise, the filling will turn out dry and the dish itself will not taste good.

The end of summer, autumn is ahead, the ripening season bell peppers, delighting our eyes with their bright colors. The most popular dish that can be prepared from this healthy vegetable is, of course, stuffed peppers.

You can cook stuffed peppers in a frying pan, in a saucepan, in a slow cooker or in the oven. Each housewife decides what filling to fill the unique “cups” based on the tastes of her family.

To ensure that the peppers are ready at the same time, it is better to choose pods of the same density and the same size. To make the dish on the table look bright and appetizing, choose multi-colored peppers.

To prepare peppers stuffed with meat and rice, prepare the necessary ingredients in the oven.

Wash the rice until clean water and cook until half cooked. Then we put it in a colander and rinse it cold water. I take steamed rice, you can take the rice you like.

While the rice is cooking, wash the peppers, cut off the tops with the stalk (these are the future caps for the peppers), and remove the seeds.

Cut the onion into small cubes, grate the carrots on a coarse grater. Fry vegetables in vegetable oil for about 5-7 minutes.

In a bowl, combine: rice, boiled until half cooked, minced meat, finely chopped dill and half of the fried vegetables. For juiciness, I added the pulp of grated tomatoes. Mix all the ingredients. The filling for the peppers is ready. We set it aside for a while.

Prepare the sauce. Add tomato paste and water to the remaining fried vegetables and mix. Bring to a boil, add salt and pepper to taste, reduce heat and simmer for 4-5 minutes.

Add sour cream and basil (or your favorite seasoning), stir and heat the sauce for 1 minute, without bringing to a boil.

Stuff the peppers with the prepared filling and place in a mold. Choose a form with high sides in which the peppers will stand or lie tightly. You can cover the top of the peppers with cut “caps”, or put the caps, like mine, on the side.

Pour the sauce into the mold; it should cover about 2/3 of the height of the peppers. If there is not enough sauce for your mold, you can add boiled water, which will need to be salted. But keep in mind that when baked, the peppers will release a lot of juice.

Place the mold in a preheated oven. Cook peppers stuffed with meat and rice in the oven at 180-190 degrees for 50-60 minutes, until cooked. During the first 20-30 minutes of cooking, you can cover the pan with foil and then remove it to allow the peppers to brown.

Delicious and hearty dish ready. Bon appetit!

Stuffed peppers with cheese are a dish that does not require gravy.

It is cooked in the oven, it turns out fragrant, fried with a golden brown crust.

At the same time, he does not need the close attention of the owner, which pleases even more.

Peppers stuffed in the oven with cheese - general cooking principles

What else is used for filling:

Meat, poultry;

Various sauces;

Peppers stuffed in the oven with cheese and meat

A meat version of oven-stuffed peppers with cheese in the shape of boats. For this dish, it is advisable to use two different types of meat, it will turn out tastier.

Ingredients

5 peppers;

500 g meat;

Carrot;

2 onions;

200 g cheese;

50 ml sour cream;

2 cloves of garlic;

Preparation

1. Cut the peeled onions, place them in a frying pan with oil, and sauté for a couple of minutes.

2. Peel the carrots and grate. Transfer to the onion. Fry the vegetables for another two minutes. Cool.

3. Combine fried carrots and onions with minced meat. Add garlic, spices, salt.

4. Wash the peppers and cut them lengthwise. Remove the seeds from the resulting boats and rinse.

5. Fill the halves with minced meat and vegetables.

6. Coarsely grate the cheese and add sour cream to it. If the minced meat is low-fat, it is better to use mayonnaise. Stir.

7. Distribute the cheese mixture between all the boats and even out the layer.

8. Place the pepper boats on a baking sheet.

9. Bake in the oven until cooked at 180 degrees. This will take about 35-40 minutes.

Peppers stuffed in the oven with cheese, meat and rice

A variation of the common filling for stuffed peppers. Rice is added not only for taste, but also for the economy of the dish. Peppers are cooked a little differently in the oven.

Ingredients

0.5 cups dry rice;

400 g minced meat;

2 onions;

150 g sour cream;

150 g cheese;

Spices, garlic;

1 tomato.

Preparation

1. Boil the rice until almost done. It is important not to overcook the cereal and maintain the shape of the grains. Drain the broth.

2. Chop the onion, remember and add to the rice.

3. Place minced meat on them, grate one tomato. You can add pasta, about one spoon. Or add any ketchup to the filling, even spicy.

4. Stir, add spices (salt, pepper, aromatic herbs).

5. Cut the pods in half as you did in the previous recipe. Free the boats from seeds. You can immediately try them on in the mold, choose the size so as not to shuffle them along with the filling.

6. Fill the halves of the pods with minced meat, but not all the way to the top. The rice will increase even more, you need to leave room for the cheese.

7. Grate the cheese coarsely, add garlic and sour cream to it, no need to add salt. Stir.

8. Cover the filling with the cheese mixture, spread it all out so that nothing remains.

9. Bake the peppers for 40 minutes, serve while the dish is hot.

Peppers stuffed in the oven with cheese and egg

A very quick and simple dish that can be prepared for breakfast or dinner. Immediately turn the oven on to 200, as stuffing the peppers will take a few minutes.

Ingredients

150 g cheese;

50 g sour cream;

Spices, garlic;

Oil for mold.

Preparation

1. Cut the pods into boats and remove the cores.

2. Break the eggs into a bowl, add salt and sour cream, beat with a fork.

3. Grate the cheese and garlic and add to the egg mixture.

4. Add any spices, herbs and stir.

5. Place the pepper halves into the molds.

6. Divide the egg and cheese mixture between them.

7. Bake in the oven for 10-15 minutes. Before serving, cool slightly and cover the boats with herbs.

Peppers stuffed in the oven with cheese and mushrooms

Champignons are best suited for this type of pepper. They do not require preliminary boiling and therefore can be served raw. Choose small pods that will cook quickly.

Ingredients

10 small pepper pods;

200 g champignons;

120 g cheese;

1 cup boiled rice;

2 onions;

40 g butter;

10 tsp. sour cream;

Preparation

1. Chop the peeled onion and fry in oil.

2. The champignons also need to be cut, add to the hot onion and heat together for a minute. Turn up the heat to maximum. Cool.

3. Mix rice and fried mushrooms, add herbs and spices to your taste. Stir the filling.

4. Cut off the tops of the peppers to create large holes.

5. Fill the pods with the prepared mushroom and rice filling. But not to the very top. Leave about half a centimeter.

6. Grate the cheese, preferably making large shavings.

7. Arrange among the peppercorns, add a teaspoon of sour cream on top. You can add a little salt to it.

8. Place the pods in a tight container to prevent them from falling.

9. Bake for 20 minutes at 200 degrees. If necessary, the time can always be extended.

Peppers stuffed in the oven with cheese and vegetables

For such peppers stuffed in the oven with cheese, you will need summer vegetables. If you don’t have something, you can always find a replacement, for example, use cabbage instead of eggplant.

Ingredients

10 peppers;

2 eggplants;

2 carrots;

4 tomatoes;

150 g sour cream;

0.5 cups rice;

150 g cheese.

Preparation

1. Boil the rice until almost done, drain and leave to cool.

2. While the rice is cooking, fry the onions and carrots in a frying pan. At the very end, add the diced eggplants. After a minute, turn off.

3. Mix rice and vegetables, season with spices and garlic.

4. Cut off the tops of the pods and clean out the insides. Make several punctures in the bottom of each pod with a toothpick.

5. Fill the resulting molds with minced meat, leaving about a centimeter of free space on top. Place the pods in a suitable baking dish.

6. Grate the tomatoes and discard the skins. You can simply grind it with a blender.

7. Add sour cream to the tomatoes, salt and pepper.

8. Pour a spoonful of the resulting sauce into each pepper, pour the rest into the mold.

9. Grate the cheese and arrange among the peppers.

10. Bake the dish for up to half an hour at a temperature of 180, no need to set it higher.

Peppers stuffed in the oven with cheese, chicken and nuts

Recipe for amazing peppers stuffed in the oven with cheese. For the filling, chicken fillet from the breast is used, but you can take a similar amount of trimmed flesh from the thigh of the bird.

Ingredients

6 pepper pods;

Bulb;

150-180 g cheese;

Carrot;

50 g sour cream;

Garlic clove;

20 ml oil;

2 spoons of nuts.

Preparation

1. Grate the carrots, cut the onion. Fry it all in two tablespoons of oil. There is no need to brown the vegetables, just simmer lightly.

2. Cut the chicken fillet into small cubes. This is easier to do if the product is slightly frozen.

3. Chop the nuts into small pieces and add to the chicken fillet.

4. Add fried vegetables, salt, season with any spices, sour cream and garlic.

5. Fill the pepper halves with the chicken and nut filling.

6. Sprinkle with coarsely grated cheese. You can simply cut a piece according to the number of halves and arrange it.

7. Bake for 35 minutes, serve with herbs.

Peppers stuffed in the oven with cheese, meat and buckwheat

For some reason, it is customary to add boiled rice to minced peppers. But with buckwheat it turns out no less tasty. A glass of boiled porridge is used.

Ingredients

6-8 peppers;

2 carrots;

1 glass of buckwheat;

200 g minced meat, chicken;

1 onion;

200 g cheese;

50 ml sour cream;

Oil, garlic.

Preparation

1. Peel the vegetables, chop, fry the carrots and onions, adding a little oil. Leave to cool.

2. Mix raw minced meat with boiled buckwheat, add spices, fried vegetables, stir.

3. Grate the cheese, add half to the minced meat, the remaining product will be needed for sprinkling.

4. Fill the pods with minced meat. Using this recipe, you can make boats from halves or fill whole peppers. Do what you like best.

5. Sprinkle peppers with grated cheese.

6. Spread sour cream on top; you don’t need to add a lot.

7. Bake the boats for 25 minutes at 180, if the pods are whole, then leave for up to 35 minutes.

Peppers stuffed in the oven with cheese - useful tips and tricks

If the filling is prepared with beef or chicken breast, vegetables will help add juiciness to the minced meat. Fat sour cream and mayonnaise enhance lean meat well.

With this dish you can easily feed your family a delicious and satisfying meal, without spending a lot of effort on cooking. Prepare stuffed peppers in the oven and treat your family, and ours step by step recipe with a photo will give detailed instructions cooking. This bright dish will certainly decorate any table and whet your appetite with its aroma even at the baking stage.

Are you tired of ordinary cutlets and cabbage rolls? Then prepare simple and delicious stuffed peppers in the oven. This is a universal dish that can be prepared for a daily family dinner or for a magnificent feast. Guests will not leave hungry in any case, because it is filling, and in a duet with potatoes there is no price at all.

Adults and children will happily devour both cheeks and praise the hostess; they will definitely ask for more, which will naturally please any cook.

Cooking stuffed peppers in the oven is practically no different from the classic cooking of peppers on the stove in a saucepan. The recipe for the dish is quite simple and consists of two stages: preparing the filling for stuffing the vegetable and directly preparing the pepper itself. This photo recipe will tell you more about this.

As the stuffed peppers bake, a unique aroma will waft through your kitchen. At this moment, the most important thing is to maintain the time necessary for the dish to be fully prepared.

Ingredients

Bell pepper – 10-15 pcs.;
Carrot – 1 pc.;
Onion – 1 pc.;
Rice – 1 tbsp.;
Minced meat – 0.5 kg;
Vegetable oil – 2-3 tbsp. l.;
Salt - to taste;
Ground black pepper - to taste;
Bay leaf – 1 pc.
Water – 0.5 liters;
Tomatoes – 5-7 pcs.;

Making Baked Stuffed Peppers

Step 1.

Boil the rice until tender, place in a sieve and wash under running water. Let the water drain.

Step 2.

Add minced meat. You can take any you like: pork, beef or chicken. It all depends on your taste and culinary preferences.

Step 3.

Finely chop the onion and grate the carrots. Fry in vegetable oil. Vegetables can not be fried, but placed raw in the filling, from the point of view proper nutrition, it will be more useful. But it tastes better pre-fried.

Step 4.

Add salt and pepper to taste, stir. The filling for the bell peppers is ready.

Step 5.

Wash the bell peppers, cut off the caps, and remove the seeds.

Recipe tip: take vegetables of different colors with thick walls. They are more aromatic and tasty. Carefully remove the seeds so as not to puncture or damage the vegetable, otherwise all the juice will flow out of it during cooking.

Step 6.

Stuff the peppers with the filling prepared in advance.

Step 7

Place in a cast iron or thick bottomed pan.