Pepper stuffed with rice - 17 cooking recipes

To prepare this dish, bell peppers of any color and size, with thin or thick walls, are suitable. The dish can be stewed in a saucepan on the stove or baked in the oven, or cooked in a slow cooker. It can be generously covered with sauce or gravy, or it can be “dry”, under a sour cream or cheese cap, and served as a casserole.

All recipes for peppers stuffed with rice imply hearty second courses on their own. In some of them the pepper comes whole, in others it is cut in half. Moreover, for beauty, you can leave tails, and also use cut “caps”, turning them into original lids.

Rice for filling rarely comes in its pure form. After cooking, it is usually mixed with fried vegetables: onions, carrots, tomatoes, less often cabbage, and so on. You can cook different colored peppers in the same dish to make it look even better.

The standard method for preparing rice stuffed peppers would be this. The rice for the filling is boiled with salt until tender. The top part with the stalk is cut off from the pepper, removing the seeds. Other ingredients are mixed into the rice, following the recipe. And the peppers are filled with it tightly, without cavities. Then the pepper is placed vertically in a pan or baking dish so that it does not fall on its side. And pour in pre-prepared sauce. For the sauce you need: broth, tomato paste, tomatoes, flour, sour cream, spices. Then cover with a lid and simmer over low heat until fully cooked.

For baking in the oven, the pepper, as mentioned above, can be cut in half. And fill with toppings. You can bake it in a special form, greased with oil, without sauce. To hold the food together and add extra flavor, you can sprinkle grated cheese on top.

You can also add any minced meat or mushrooms to rice.