Peppers stuffed with rice is an easier way. Peppers stuffed with meat and raw rice. Peppers stuffed with minced turkey and rice

To your attention are several recipes for bell peppers stuffed with minced meat (meat, chicken, fish). Let's look at a recipe in detail with a photo that requires a minimum of ingredients. Carrots, onions, rice, tomato paste or ketchup are usually found in every home. It remains to purchase minced meat, peppers and a delicious dish that will decorate your family dinner.

Ingredients:

Bulgarian pepper— 7 pcs
Ground meat- 0.5 kg (I have chicken)
Onion- 2 pcs
Carrot- 2 pcs
Rice— 100 gr
Ketchup— 100 gr
Vegetable oil- for frying
Salt- taste

How to cook stuffed peppers

1 . Peel the onion, finely chop or grate.

2 . Peel the carrots, grate, add to the minced meat and onions.

3 . Boil rice until half cooked (leave a little raw). Mix with onions, carrots and minced meat. Salt.

4 . Wash the pepper, cut off the cap, remove the seeds.

5 . Fill with stuffing and put on a preheated pan with vegetable oil.

6. Brown on four sides.

7 . Cooking tomato sauce with vegetables. Onions and carrots are peeled, chopped. Passing.

8. Add ketchup and some water. Simmer over medium heat for 10 minutes. Salt to taste.

9 . Ready stewed vegetables in tomato sauce, put on top of the peppers and simmer until tender, 40 minutes over low heat.

Delicious peppers stuffed with minced meat and rice are ready

Bon appetit!

Stuffed bell peppers with potatoes

Bulgarian pepper, large, whole and roomy - 10 pieces.
Rice - 200 grams (1 cup).
Minced pork + beef - 300 grams each.
Onions - 2 large pieces.
Carrots - 3 pieces.
Potato - 2 pieces.
Corn starch - half a tablespoon.
Sour cream - 200 milliliters (1 cup).
Salt, black pepper and paprika, coriander, bay leaf.

Rinse and dry well, remove seeds and unnecessary entrails from Bulgarian pepper, red, white, yellow, it doesn’t matter. Peel and rinse the rest of the vegetables, carrots (cut 1 carrot into rings, and grate the other two), onions (cut into squares) and potatoes (grate, fine).

We mix the minced meat, add the potatoes, grated on a fine grater and seasonings with salt. Mix thoroughly, for 10 minutes, preferably with your hands. Boil rice until half cooked. We fill the peppers with cereals to half, spread the minced meat on top and cover it with a ring of carrots (close with a “lid”).

In a large cauldron or pan, tightly stack the peppers. Pour not a lot of water, put on a slow fire for 20 minutes.

In the meantime, we will prepare the sauce, from sour cream mixed with starch and water. Pour this mixture over the peppers. After 5-7 minutes, you need to put carrots and chopped onions in a saucepan with peppers, as well as salt and add spices. Simmer until tender, serve with vegetable salad. Tip: cut the vegetables when serving so that you can see how beautiful the dish turns out inside, if the minced meat is not mixed with white grain, but laid out in layers.

Stuffed peppers with minced chicken with rice and egg

Bulgarian sweet pepper, any color - 15 pieces.
Rice - 200 grams (1 cup).
Fresh minced chicken - 0.5 kilograms.
Onion - 2 large pieces.
Carrots - 1 piece of medium size.
Eggs - 1 piece.
Tomato sauce ("Krasnodar" or "Sharp") - 4 tablespoons.
Salt, ground black pepper, red ground pepper, bay leaf.
Parsley or dill - half a bunch.
Chicken cube (broth) - according to the instructions for 0.5 liters.

First of all, it is necessary to clean the core of the pepper and carefully cut off the “lid”, then rinse the vegetables well and leave them to dry. Peel onions and carrots. Cut the onion into small squares, and pass the carrots through a coarse grater. Put rice to boil, until half cooked. In the meantime, sauté onions and carrots in vegetable oil in a frying pan.

Minced meat, mix with spices and salt, carefully and for a long time, so that it becomes fluffy. Then add the egg, mix again. We mix the minced meat with cereals, onions and carrots, mix with a spoon and stuff the Bulgarian pepper to the top, covering it with a lid. Place in a bowl, tight.

We prepare half a liter of broth from a cube, pour peppers. After 20 minutes, add tomato sauce and bay leaf. With a spoon, gently mix with the broth, cover the pan with a lid and simmer until tender. Serve with sour cream and sprinkle with finely chopped herbs.

Peppers stuffed with rice and minced meat with nuts

Rice - 100 grams (half a cup).
Minced meat, preferably pork - 400 grams.
Mushrooms, champignons - 100 grams.
Bulgarian pepper - 0.5 kilograms.
Tomato sauce - 1 tablespoon.
Carrots - 1 piece.
Pine nuts - 20-30 grams.
Sunflower oil.
Water.
Salt and ground pepper, bay leaf.

Let's put the rice to boil so that it remains almost raw. Prepare vegetables - Bulgarian peppers need to be washed and cleaned of seeds, leaving a lid. Wash and clean the mushrooms, then cut into small pieces. Fry the mushrooms in sunflower oil until golden brown. Carrots need to be peeled and grated on a coarse grater.

Mix the minced meat well so that it becomes airy, add half-cooked white grain, pine nuts, ground pepper and salt, fried mushrooms to it. We mix everything well, and stuff the bell pepper with delicious minced meat, close it with “lids”, put it in a saucepan, tightly and neatly. Put carrots on top like a hat.

Dilute tomato sauce in water. Pour the vegetables and cover the pan with a lid, simmer until tender.

Peppers stuffed with rice, minced meat and cheese

Bulgarian sweet multi-colored pepper, large size - 10 pieces.
Minced meat (beef + pork) - 0.5 kilograms.
Hard cheese - 200 grams.
Tomatoes - 3 pieces.
Rice - 100 grams (0.5 cups).
Parsley greens - half a bunch.

We wash the pepper, cut into halves along (boats), clean from seeds. Minced meat is well mixed with salt and your favorite spices. Boil rice groats until half cooked, mix with twisted meat. Now we start the boats with minced meat, ramming it well.

We wash the tomatoes under running water, cut into circles, with which we cover the minced meat in pepper. Grate hard cheese on a coarse grater. Sprinkle them with pepper, over the tomato circles. We put in a preheated oven on parchment paper or foil, greased with sunflower oil, for half an hour. After the dish is ready, sprinkle it with chopped herbs, serve with fresh vegetables.

Pepper with minced fish and rice

Minced fish - 400 grams.
Rice long - 300 grams.
White onion, sweet - 2 pieces.
Cream - 200 grams (1 cup).
Garlic - 4 teeth.
Bulgarian pepper, sweet, multi-colored - 10 pieces of medium size.

Rinse the peppers well and clean from the insides, leave the hats to cover the dish with them later. Prepare the filling: boil rice groats until half cooked, leave it to cool.

Peel the onion and cut into small cubes. Now we take our favorite sea fish, fillet, pass it through a meat grinder, turning it into minced meat. We pass the onion in sunflower oil, mix it with minced fish. Then add your favorite seasonings and spices. According to the recipe, salt and white ground pepper are enough, as well as garlic passed through a press.

We take peppers and fill half of the fruit with white cereal, and the other half with minced fish. Put neatly and tightly in a saucepan, pour cream, you can put a piece of butter on top, pour a little water so that the dish does not burn. Stew until tender and serve with any sauce.

Peppers stuffed with minced turkey and rice

Rice long, brown - 300 grams.
Turkey, fillet - 400 grams.
Bulgarian pepper, sweet, red - 7 pieces, large.
Bulb - 1 piece, large size.
Tomato sauce - 2 tablespoons.
Sunflower oil - 1 tablespoon.
Salt and sugar - a pinch each.
Vinegar - 1 teaspoon.
Coriander and ground bay leaf, dried garlic and black pepper.

First of all, you need to clean the peppers from the core, leave the caps, rinse the vegetables and blanch for 5 minutes in slightly salted water without a lid. Take out and put on a dish to dry.

Rinse the cereal well, then pour it into a saucepan, pour hot water (in an amount 2 times more cereals) put on fire, while closing the pan well with a lid. Put on medium heat and bring to a boil, turn off immediately. This little trick will allow the meat to remain juicy in the peppers, as the grits will be sufficiently saturated with water, and the meat juice will remain in place.

Peel the onion, cut into small pieces, peel the carrots and grate on a coarse grater, fry together in sunflower oil.

Pass the turkey through a meat grinder to get a homogeneous minced meat.

For pouring, we need to mix together vinegar with a little water, add tomato sauce, sugar with salt, black pepper and sunflower oil. Pour the fried onions and carrots with this, simmer in a saucepan for 5-7 minutes.

Mix the rice with minced turkey, stuff the peppers, put them tightly in a saucepan and pour over the sauce, simmer until tender. You can serve the finished dish with sour cream.

Soy stuffed peppers with rice

Rice - 1 cup (200 grams).
Soy mince - 400 grams.
Onions - 2 pieces, large size.
Carrots - 1 piece, large size.
Eggs - 1 piece.
Peppers - 7 pieces of medium size.
Tomato sauce "spicy" - 2 tablespoons.
Salt, sugar, ground black pepper and bay leaf.
Vegetable oil - for frying.

Clean up the pepper. Wash the vegetables and leave them to dry. Boil the rice until half-cooked and let it cool. Steam the soy mince.

You need to add salt and sugar to the minced meat, black pepper and bay leaf, preferably ground, put an egg there, finely chopped onion (1 piece), cereals. Mix all the ingredients well and stuff the peppers to the top, covering with a lid with a stalk.

We put the peppers in a saucepan over low heat, adding a little water. In the meantime, cut carrots into thin strips and half rings of onion, fry until golden brown, mix with tomato sauce, add seasonings to taste. Pour the mixture over vegetables, cover with a lid and cook until a pleasant aroma fills the kitchen. Serve with mashed potatoes.

Peppers stuffed with smoked chicken, rice and Adyghe cheese

Smoked chicken fillet - 400 grams.
Long rice - 1 cup (200 grams).
Mushrooms, any, to your taste - 100 grams.
Red sweet pepper - 5 pieces, large.
Adyghe cheese - 150 grams.
Onions - 2 pieces.
Carrots - 1 piece, small size.
Sour cream of medium fat content - half a glass (100 grams).
Butter - 100 grams.
Ground black pepper, thyme, salt, ground paprika.

Let's prepare the minced meat: let's skip the chicken through a meat grinder. Rinse and peel onions and carrots, as well as mushrooms, chop and add to the chicken to turn them into minced meat, mix everything. Pass the mass over medium heat, in vegetable oil until golden brown.

Let cook until the rice is half done. Lightly blanch the peeled peppers.

Mix the cereal cooled to room temperature with minced meat. Cut the cheese into small cubes and send to the filling. Add salt and spices. Now we stuff the pepper and put it in a saucepan, tightly and neatly.

Stew melted butter with sour cream and thyme, paprika over low heat. It turns out a delicious and light creamy sauce, and we will fill it with peppers half an hour before readiness. Serve with chopped dill, as a separate independent dish.

Stuffed pepper in dough

Yeast-free dough, puff - 0.5 kilograms.
Bulgarian sweet pepper - 7 pieces.
Minced meat (beef - 200 grams + pork 300 grams) - 0.5 kilograms.
Rice - 300 grams.
Salt, red and black ground pepper, dried garlic.

To pre-thaw the dough, just remove it from the freezer and leave it in the kitchen for 40 minutes. Cut the defrosted puff pastry into triangular handkerchiefs.

Peel the pepper, rinse, stuff with minced meat mixed with seasonings and spices. We put each pepper on the dough and wrap it beautifully. Let the dish stand raw for 10 minutes, and in the meantime, preheat the oven to 180 degrees.

On baking paper, greased with butter, lay out pepper puffs, put in the oven for half an hour, until cooked. Serve with finely chopped greens.

To prepare rice stuffed peppers, prepare the ingredients according to the recipe list.

Wash the rice thoroughly. Boil until half cooked in salted water, it should become soft on the outside, and remain hard on the inside. Cooking time depends on the variety and quality of the product, on average about 10 minutes. Drain it in a colander to drain excess liquid.

Cut the peeled onion into cubes, grate the carrots on a medium grater. Heat a frying pan with vegetable oil and fry the vegetables until golden brown, while stirring them occasionally.

Divide the fried vegetables into two parts.

Add one part to the rice and mix well. Salt and pepper to taste. The pepper filling is ready.

Leave the other half in the pan. Then add tomato juice, some sugar, salt and bay leaf. Simmer for 5-7 minutes over low heat. Instead of tomato juice, you can use fresh tomatoes or tomato paste diluted with water.

Wash the bell pepper and remove the seed box.

Stuff the peppers with the rice filling and place in a suitable sized saucepan.

Put the tomato sauce on top of the peppers and pour in the water.

It should almost cover the contents of the pan (as in the photo). Add a little more salt if needed and send to the stove.

After boiling, cook the rice-stuffed peppers over low heat for 15-20 minutes.

A delicious dish prepared without meat can be served at the table.

Bon appetit!

Ingredients

For 4-5 bell peppers:

300 g minced meat;
1 carrot;
1 onion;
2 tablespoons of vegetable oil;
1 tomato or 2-3 tablespoons of tomato paste - optional;
100 g of rice;
salt - to taste;
ground black pepper - to taste;
1 bunch parsley - optional

Any minced meat is suitable for the filling. Most often, peppers are made with pork, chicken, lamb, turkey, or combinations of different types of meat.

The classic version is a mixture of pork and ground beef in a 1: 1 ratio.

It is from such minced meat that a juicy, but moderately fatty filling for peppers is obtained.

By the way, instead of minced meat, you can use bacon, mushrooms, shrimp, vegetables or cheese:

Cooking

Grate the carrots on a medium or coarse grater and cut the onion into small cubes.

Heat the oil in a frying pan and put the onions there first, and after 2-3 minutes, the carrots. Fry, stirring occasionally, until golden brown. You can add tomato pulp or tomato paste to vegetables.

Some people prefer to add raw onions to the minced meat, but the filling will be more aromatic if it is fried.

Put the roast on a plate. If you leave the vegetables in the pan, even after removing it from the heat, they will still continue to fry.

Tomato juice + 2-3 tablespoons of sour cream + salt + ground black pepper.
2 tablespoons sour cream + 2 tablespoons tomato paste + water + salt + ground black pepper.
1 carrot + 1 onion + 2 tomatoes or 3-4 tablespoons of tomato paste + 2 tablespoons of sour cream + salt + ground black pepper + water. Fry carrots and onions until golden brown. Add tomato pulp or tomato paste, sour cream and spices. Water can be poured either into a frying pan or into a saucepan, after laying the frying on the peppers.

Cover the pot with a lid and bring the sauce to a boil. Then simmer for about 40 minutes over moderate heat.

To test the doneness of the peppers, simply taste them. Rice, meat and vegetables should be fully cooked.

Remove the peppers from the stove and leave them covered for 10-20 minutes so that they are completely saturated with the sauce and become even tastier and more aromatic.

alex9500/depositphotos.com

Peppers can be cut off the tops, as when stewing on the stove, or cut vegetables in half lengthwise, leaving the stalks if desired. In both cases, the seeds must be removed from the peppers.

Stuff the peppers with the prepared stuffing. Grease a baking sheet or baking dish with vegetable oil and arrange the peppers in a single layer.

To make the dish juicier, grease the top of the peppers or sour cream mixed with chopped garlic.

Place the peppers in a preheated oven at 180°C for about 40 minutes. Sprinkle with grated cheese and bake for about 10 more minutes until melted.

I am sure that this delicious second course needs no introduction and laudatory odes. There are many more lovers of stuffed peppers than those who do not like it. This fragrant and very juicy vegetable dish with meat is incredibly easy and simple to prepare, and it is also very colorful and appetizing.

How to cook stuffed peppers? Each hostess has her own recipe, but I will share our family recipe with you. The filling for this dish is minced pork with rice and vegetables - carrots and onions. Stuffed peppers can be stewed both on the stove and in the oven. By the way, stuffed peppers can be cooked even in a slow cooker - this miracle helper does an excellent job of stewing food.

Ingredients:

(1 kg ) (500 grams) (70 grams) (250 grams) (200 grams) (3 tablespoons) (3 tablespoons) (1 liter ) (3 branches) (2 pieces ) (5 items ) (1 teaspoon) (1 pinch)

Cooking step by step with photos:

First, rinse the rice, fill it with a glass of water and put it on the fire to cook until half cooked - about 10 minutes after boiling. For this dish, I recommend steamed rice, because after cooking it retains its shape and does not fall apart into porridge. In the meantime, grind the pork into minced meat using a meat grinder or food processor. If you take a clean fillet, it will also be good, but I like it when the meat is juicy precisely due to a small amount of fat. Well, you don’t have pork - take chicken or turkey fillet.

Now peel and chop the carrots on a coarse grater. If you don't like it, you can add less - I have a pretty decent amount of carrots.

We also clean the onion and cut it into smaller pieces. You can't have too many onions, right, onion eaters? Even my husband, who cannot stand boiled and stewed onions, did not notice how much I put it in (in his understanding, the amount indicated in the ingredients is simply prohibitively high).

Now we combine vegetables with pre-prepared minced pork. Choose a larger bowl so that it is convenient to mix all the components of the filling for stuffed peppers.

Time to add the cooked rice. It is not necessary to cook it completely - it swells and that's enough. Then, in the process of stewing, it will cook to the end, and the pepper will not be deformed, that is, the filling will not come out.

It remains to salt the filling, add a little ground black pepper to taste, as well as finely chopped fresh herbs. It is not at all necessary to take parsley - you can use dill or whatever you like.

Mix everything thoroughly with your hands so that the ingredients are combined. Try for salt - the filling should be decently salty, as part of the salt will go into the pepper and filling. For now, leave the bowl on the table and take care of the sweet pepper.

Sweet pepper (I have 10 pieces) mine, cut off the lid and take out the seeds with partitions. The lids will also be stewed. Try to choose peppers that are the same size and preferably plump to accommodate more of the filling.

We stuff each pepper tightly with the filling, only without fanaticism, so as not to tear the walls of the vegetables. If you don't need caps (I like to serve cooked peppers with them - it's beautiful), you can cut off the flesh and add it to the minced meat.

Whatever the ripe meaty pepper is stuffed with, the dish as a result is very tasty, juicy and appetizing. It goes especially well with minced meat. Such a treat will become a worthy guest even on the festive table. And preparing stuffed peppers with meat and rice is as simple as possible.

This version of the recipe can be called basic. It includes the following products: 6 sweet peppers of any color, 230 g of minced meat, onion, 70 g of round rice, 2 large spoons of tomato paste, salt, 320 g of low-fat sour cream, granulated garlic.

Rice is thoroughly washed with water, combined with minced meat and diced onion. The filling is salted to taste and sprinkled with dry garlic.
The top is cut off the peppers. You also need to remove the core.
A teaspoon of stuffing is laid inside the vegetables.
There should be some space left on top, as the cereal will boil during cooking.
In a saucepan, tomato paste with sour cream is well heated. The mass is salted.
Peppers are added to the sauce. If it turned out to be a little, you can add water so that the vegetables are completely immersed in the liquid.

A side dish is not required for this dish.

In the oven with boats

In this recipe, chicken fillet is taken for the filling. In addition to meat (850 g), will be used: 130 g of any hard cheese, onion, fleshy ripe tomato, 6 bell peppers, 2 large spoons of sour cream, salt, a pinch of Italian herbs.

Tomatoes are peeled and cut into small cubes together with onions. Fillet is crushed in the same way.
Sour cream, salt and seasonings are added to the ingredients. After thorough mixing, the filling is ready.
Peppers are washed, cut into two halves and get rid of seeds. Tails should be left untouched.
Vegetables are filled with stuffing and laid out on a baking sheet covered with oiled foil.
Cooked for half an hour in a hot oven.
Approximately 5 minutes before readiness, cheese is poured over the filling of peppers.
As soon as it melts, the dish can be served at the table.

It goes well with such peppers sauce based on sour cream with garlic and pickled cucumbers.

Stew in a saucepan in tomato sauce

Very often, modern housewives stew stuffed peppers in tomato sauce. It is convenient to cook them directly in a deep capacious pan. The recipe will include the following products: 1.5 kg of sweet pepper, 700 g of minced meat (pork + beef), salt, 2 small onions, 0.5 kg of tomatoes, 120 ml of low-fat sour cream, 5 tbsp. tomato paste, any seasonings.

Onion, chopped in any way, is added to the minced meat. The mass is salted and sprinkled with spices to taste.
Rice is boiled until half cooked and mixed with minced meat.
Peppers are cut off the tails, the inside is removed.
Vegetables are stuffed with rice and meat filling.
Peppers are laid out in a pan tightly to each other.
The blanks are completely filled with salted water mixed with sour cream and tomato paste.
The dish is stewed for half an hour over low heat.

Serve with an assortment of pickled vegetables.

How to cook in a slow cooker

The dish under discussion can be prepared especially quickly and simply using a miracle pan. For him, take: 8 multi-colored bell peppers, 120 g of round rice, white onion, large carrot, a large spoonful of tomato paste without additives, salt, 520 g of any minced meat.

Onions and carrots are sautéed on any fat in the Baking program.
The groats are boiled until half cooked and mixed with minced meat.
Roasting and rice-meat mixture are combined. The filling is salty.
Inside the peppers without a “cap” and seeds, the resulting mass is laid.
Vegetables are placed in the bowl of the device.
The dish is cooked for 45 minutes in the "Stew" program.
Further, the process continues for another 15-20 minutes in the "Frying" mode.

Ready-made peppers are served with homemade ketchup.

Peppers stuffed with chicken and rice

With such a treat, you can deliciously feed the whole family, both for lunch, dinner or breakfast. Garnish for peppers is not required. From the products you need to prepare: 2 kg of pepper, 5 onions and the same amount of tomatoes, 2 carrots, salt, 2.5 liters of water, 1.3 kg of chicken meat, 220 g of steamed white rice, a couple of cloves of garlic.

Chicken meat, along with garlic, is crushed to a state of minced meat.
Onions and carrots are chopped and fried until golden.
The cereal is well washed.
Tomatoes are peeled and pureed with a blender.
A mass of tomatoes is sent to the pan with vegetables. It is salted and flavored to taste with any spices.
The contents of the pan should be left on medium heat for 12-15 minutes so that the components are slightly reduced.
Washed rice is mixed with meat and salted to taste.
Peppers without a “cap” and a seed box are filled with this mixture.
Vegetables are placed in a saucepan, filled with the contents of the pan and water. They must be completely immersed in the liquid.
Under the lid, the treat languishes for at least 50 minutes.

The dish is served hot.

In sour cream sauce

Peppers prepared according to this recipe can be stored in the freezer for a long time. Filled blanks are frozen. You do not need to extinguish them immediately. From the products taken: 8 peeled peppers, a pound of minced meat, a tomato, an onion and a carrot, a pinch of sugar, 4 large spoons of tomato paste, salt, 3 large spoons of white round rice, 4-5 garlic cloves, a bunch of greens, 1 tbsp. thick fat sour cream, 2 tbsp. water, fragrant herbs.

Peppers, peeled from seeds and stalk, are washed well, dried, and then lightly fried on any heated fat from all sides and left to cool.
Carrots, garlic and onions are chopped with a fine grater and fried in non-aromatic oil until soft.
Rice is cooked until half cooked, after which it is combined with minced meat.
Fried vegetables are added to the filling, the mass is salted and generously sprinkled with aromatic herbs.
It remains to scald the tomatoes with boiling water, rid them of the skin, grate with large cells and send to the rest of the ingredients.
Prepared peppers are stuffed with the resulting mass, which are laid out in a cauldron tightly to each other.
The sauce for the treat is made from water, sour cream and tomato paste. Stuffed vegetables are poured with the mixture so that they are almost completely covered with liquid.
Under a closed lid, the dish will languish for 40 minutes.
Approximately 5 minutes before readiness, peppers are sprinkled with finely chopped greens.

The dish is served along with the sauce in which it was stewed.

With mushrooms

Mushrooms will make the filling for stuffed peppers even more satisfying. It is best to take fresh champignons (320 g), and, in addition: 130 g of fresh cabbage and carrots, 2 medium onions, 80 g of white rice, 10 small sweet peppers, 2 ripe tomatoes, 3 large spoons of sour cream, a couple of bay leaves , salt, a large spoonful of wheat flour, 1 tbsp. tomato juice. How to cook stuffed peppers with mushrooms is described below.

Rice is boiled in salted water for 8-10 minutes, after which it is combined with minced meat.
Tomatoes without skins are cut into miniature cubes, cabbage is finely chopped, carrots are grated, onions are chopped into cubes.
Onions with thin slices of mushrooms are fried in one pan, and the rest of the vegetables are languishing under a lid in another. Both masses need to be salted.
In a large bowl, two types of roasts are mixed, rice and minced meat.
Peppers are stuffed with the resulting filling.
The blanks are placed in a saucepan, poured with salted water with tomato juice and stewed under the lid for 25 minutes.
It remains to mix the flour with sour cream and add water to 1 cup.
The mixture is poured into a saucepan. Lavrushka goes there. Cooking for another 15 minutes.

Served with thick unsweetened yogurt.

Pepper with beef and Turkish rice

This version of stuffed peppers is best suited for a festive table. A dish is being prepared from: 9 sweet peppers, 170 g of ground beef, onions, salt, 1 tbsp. round rice, 1 tomato, pepper mixture, 1.5 tbsp. salchi and the same amount of tomato paste, 3 tbsp. olive oil.

The onion is chopped and fried in fat until golden.
Washed rice, minced meat, 1 tbsp are added to the mass. salchi, grated tomato, 100 ml of water is added.
The mass is salted, peppered and stewed for a couple of minutes.
The filling is laid out in prepared peppers.
For the sauce, the remaining salcha, oil, tomato paste are mixed. It also pours 2 tbsp. oxen, salt is added.
Peppers are placed in a saucepan, poured with sauce and stewed under the lid for 45 minutes.

A ready-made dish is served with any side dish.