Pepper stuffed with vegetables and rice, it turns out incredibly tasty, rich and perfectly complement any table. It can be prepared for dinner or dinner for the second, and cook for the winter. Cold autumn and winter days will be especially nice to uncork the lid on a glass container with a billet and feel the aroma of summer. Stuffed peppers with rice and vegetables will also be an excellent addition to the lean menu.
We recommend a variation of the recipe for pepper stuffed with vegetables and rice for the winter, as well as classic cooking it in a multicrew, in the oven or on a stove.
How to cook pepper stuffed with vegetables, mushrooms and rice for the winter
Ingredients:
- Bulgarian sweet pepper (medium-sized) - 2 kg;
- carrots - 1,1 kg;
- onion bulbs - 920 g;
- Fresh mushrooms - 720 g;
- rice cereal - 90 g;
- parsley and dill (greens) - to taste;
- parsley (root) - 60 g;
- vegetable oil refined - 240 ml;
- salt, not iodized;
- tomato paste - 120 g;
- purified water;
- sand sugar - 15 g;
- pepper fragrant and black (pea) - 2-3 pcs .;
- vinegar 9% - 10 ml.
Preparation
Initially, rinse the peppers and get rid of the peduncles with the seed boxes. We load the fruits in a container of boiling water and blanch them for about five minutes, after which we take out on a dish and leave it to cool. We leave the water from blanching the pepper in a saucepan, it will still be needed.
In a saucepan or a deep frying pan, we pour vegetable oil without the aroma, lay a grated carrot and root parsley, grated on a grater or ground with a thin straw, and fry the vegetable mass for fifteen minutes with periodic stirring. During this time, we clean and chop finely the bulbs and lay them out to the vegetables. Fry for another five minutes, after which we put a couple of tablespoons of vegetable mass in a bowl, and in the pan add washed rice, pre-cooked and chopped finely mushrooms, chopped greens. We pour in water to cover the contents by one centimeter, cover the container with a lid and prepare the pepper filling for twenty minutes.
At the same time, we prepare the fill for the workpiece. Pour into a saucepan or a saucepan one liter of water from peppers, add the tomato paste and left the fried vegetables, season the sauce with salt, sugar, table vinegar, two kinds of pepper and boil after boiling, stirring, for five minutes.
We fill the peppers with the prepared stuffing, fill them with jars, fill them with tomato sauce, cover the containers with lids and put them on sterilization in boiling water: half a liter for twenty, and a liter for forty minutes.
Bulgarian pepper stuffed with vegetables and rice - recipe in a multivariate
Ingredients:
- pepper bulgarian sweet (large) - 8 pcs .;
- carrots - 145 g;
- tomatoes - 195 g;
- onion bulbs - 145 g;
- garlic teeth - 2 pieces;
- rice cereal - 95 g;
- vegetable oil without flavor;
- parsley and dill (herbs);
- salt of stone not iodized and black pepper ground;
To fill:
- fresh tomatoes - 320 g;
- Bulgarian pepper medium size - 1 piece;
- onion bulbs - 145 g;
- cloves garlic - 1 pc .;
- sand sugar;
- hot water - 245 ml;
- salt, sugar and pepper.
Preparation
For the filling we boil the rice, and the crushed carrots and bulbs we pass on the vegetable without the aroma of oil until soft. Now mix in a bowl of onions, boiled rice and diced fresh tomatoes, add crushed garlic, salt, pepper and chopped greens and mix.
Bulgarian peppers rinse, relieve the tails and seed boxes, and then fill them with a prepared mass of vegetables and rice. We put the workpieces in an oiled multicast and prepare the fill. Tomatoes, peeled Bulgarian pepper, onion and garlic clove are ground in a blender or chopped with a meat grinder. We podsalivayem mass, pepper, add sugar to taste and pour into the multivarka to peppers. Select the "Baking" mode on the display and prepare sixty minutes. Such a dish can be prepared in a sauté pan on a stove or in an oven. For this we put peppers in a bowl, pour sauce, and let it sit under the lid until soft. In the oven, a delicious pepper stuffed with vegetables and rice will be ready after forty minutes of stay at a temperature of 180 degrees.