For variety, many housewives prepare various combinations of stewed stuffed vegetables. Stuffed peppers in the oven will sparkle in a completely new way, especially if the dish turns out to be lightly scorched - like on a campfire. We offer to replenish your culinary piggy bank with several delicious options cooking stuffed peppers in the oven.
- onion - 1 unit;
- carrots - 1 large;
- pepper - 14-17 medium in size;
- boiled rice - 1 cup;
- minced pork and beef - 2 times more than cooked rice;
- oil;
- salt and spices - 2 tsp each;
- water - ⅔ glass.
Wash and peel the vegetables, place them on work surface so that all products are at hand. Prepare the pepper so that the “lid” is separated from the “tail” side, and the cut is smooth and moderately wide - then it will be convenient to fill it with filling.
Chop the onion and sauté in oil until transparent. Coarsely grate the carrots and add to the frying when the onions are ready. Continue cooking for 5-7 minutes, remembering to stir.
Rinse the rice several times under running water, then boil until half cooked. You can add bay leaf to the water during cooking, if desired.
Mix the roast, boiled cereal and minced meat in one large bowl, add salt and pepper and mix everything well.
Fill each peppercorn to the top with the filling and distribute it in a cauldron or baking dish in a standing position, with the open part facing up. Cover the peppers with “lids” and pour a little water on the bottom. Bake at 170 degrees for 35-40 minutes.
The oven must be preheated, otherwise the cooking time will have to be increased by 5-10 minutes.
With minced chicken
- minced chicken - 500 g;
- buckwheat - 100 gr;
- sweet pepper - 5 units;
- onion - 1 unit;
- sour cream - 200 gr;
- flour (for the sauce, if you like a thick consistency) - 1 tbsp. l.;
- oil;
- salt - 1 tsp;
- dry dill (optional) - 2 tsp;
- spices “For cabbage rolls”.
Boil the buckwheat in advance. You can use portioned bags of cereal - they do not require rinsing.
Peel the onion and grate it - this way it will be almost invisible in the filling. Fry a little in oil.
Combine onion, minced meat and boiled buckwheat. Season and add salt, carefully combine everything with a spoon until a homogeneous mass is formed.
Cut off the caps from the washed pepper fruits and cut out the seeds. Stuff with filling and place in a tall glass pan or mold. Pour half a glass boiled water. Place in a hot oven for 10-15 minutes.
Mix sour cream with dill and add flour if desired, mix well and pour over the peppers. Continue cooking for another quarter of an hour.
Just a note. Marjoram pleasantly complements the meat, but since it is quite spicy, you need to add a little.
How to bake in the oven with vegetables and rice?
- sweet pepper - 8 units;
- carrots - 5 medium fruits;
- onion - 3;
- tomatoes - 6 fruits;
- long grain rice - a glass;
- allspice;
- salt.
We wash and clean all vegetables in advance. We traditionally cut off the small caps of peppers and clean out the seeds. There is no need to throw away the caps - they can also be used further. Also boil water in advance.
We prepare the peppers in a special way - pour boiling water in a separate deep pan. In this way, the peppers soften, and then it will be easier to stuff them with filling.
Boil the rice until half cooked - you can tell by taste; the grain will be a little hard inside.
Cut the onion into small cubes and three carrots. Fry in a heated frying pan with oil for just a few minutes, also until half cooked.
Tomatoes need to be peeled, and for this it is recommended to scald the fruits with boiling water - the skin will separate from the pulp much easier. Then grate it and immediately transfer half the mass to the sautéing vegetables. In total, sautéing these vegetables lasts 10 minutes.
By this time the rice will have reached the desired level of readiness. Drain the excess liquid from it through a sieve and add the cereal to the vegetables. At this stage you can add spices and salt.
Drain the water from the pepper into a separate container - some of the liquid will be needed later. Add part of the liquid from the pepper and half of the remaining tomato puree, 4-6 peas of allspice to the baking container, mix lightly. There should be enough gravy to cover half of the stuffed peppers. Fill the peppers with the filling and place in a baking container. Cook at a temperature of 180 degrees for 20-30 minutes.
Just a note. Coriander goes well with vegetables; 1 teaspoon is enough for the above amount of filling.
Stuffed bell pepper boats in the oven
- 2 bell peppers;
- 150 g carrots;
- 200 grams of champignons;
- 1 onion;
- 300 g chicken fillet;
- 1 tbsp. l. paprika;
- 2 tbsp. l. sour cream;
- 100 grams of cream cheese;
- oil;
- a bunch of greenery;
- salt;
- pepper;
- paprika - 1 tbsp. l. without slide;
- 150 grams of hard cheese.
First, let's prepare the stuffing filling. Vegetables must be peeled and washed in advance. Cut the onion into small cubes, grate the carrots, and cut the champignons into cubes.
Now we prepare boats from bell peppers: cut them in half and remove the seeds. Do not remove the stalk itself so that the boat holds its shape.
Rinse the fillet and cut into small cubes.
Fry the onions and carrots in hot oil, after a few minutes add the champignons and fry for another five minutes. Then transfer to a separate bowl.
In a frying pan after the vegetables, lightly fry the chicken for seven to ten minutes. Add to the vegetables, add sour cream, salt and pepper, carefully work through with a spatula.
Grease the boats with oil outside and inside, place on a baking sheet with parchment paper. Fill the peppers with the prepared filling, sprinkle with cheese and bake for a third of an hour.
With mushrooms
- pepper - 3 fruits;
- mushrooms - 400 gr;
- pork pulp - 450 g;
- onion - 1 large;
- mayonnaise - 2 tbsp. l.;
- butter - a couple of spoons;
- garlic - 2-4 cloves;
- salt;
- spices;
- cheese - 200 gr.
Cut the pork into small cubes and lightly fry until a light crust forms. Pour in half a glass of water, simmer under the lid for a third of an hour.
Meanwhile, chop the onions and mushrooms. Three cheeses in a separate bowl. Cut the peppers lengthwise into halves and remove the seeds.
Add mushrooms to the meat, pepper, salt and mix well.
Finely chop the garlic and add a little salt to the pepper halves. Sprinkle the peppercorns with a small amount of cheese. Add mayonnaise and garlic to the meat filling, add some more cheese and mix. Place the peppercorns on a baking sheet covered with foil, fill with filling and sprinkle with the remaining cheese. Bake for a third of an hour at 200 degrees.
With sour cream and tomato sauce
Stuffed peppers baked in the oven can be made more juicy and tender with the help of sour cream and tomato sauce.
To prepare the gravy you will need:
- onion - 2 units;
- carrots - 1 large;
- salt - teaspoon;
- sugar - a couple of teaspoons;
- tomato paste - 200 ml;
- ground pepper - ½ tsp;
- coriander - ½ tsp;
- sour cream - 100 gr.
Peel and grate the onions and carrots, fry for 5-7 minutes. In a separate container, mix pasta, sour cream, salt and sweeten, add spices, dilute with half a glass of distilled water and mix well. Pour into vegetables and simmer for 2-3 minutes, no more.
The gravy can be used as a sauce by pouring over the cooked peppers on a plate before serving. If the goal is to soak the peppers in gravy, then you should pour it over the dish 7-10 minutes before the end of the baking process.
Important! Depending on the quality of sour cream and its duration heat treatment there is a risk of “cooking” it - dairy product It will just curl up into lumps!
Halves of bell pepper baked with minced meat and cheese
Perhaps the simplest and quick pepper, baked in the oven. This recipe does not require lengthy preparation of the ingredients and is suitable if you need to set the table in a hurry.
- 2 large bell peppers;
- 200-300 grams of minced meat;
- turmeric, black pepper, paprika, dried garlic - a level teaspoon;
- table. a spoonful of fine salt;
- tomato;
- 100 grams of cheese;
- 50 grams of greens (any).
Rinse the peppers in advance and cut them into halves, remove the seeds.
Mix the minced meat with spices and salt and stuff the pepper halves with it.
Rinse the tomatoes and cut them into rings 3-5 mm thick. Place on top of the minced meat.
Coarsely chop the cheese and distribute it among the pepper halves. Chop the greens and also sprinkle on top.
Bake for 25-30 minutes in a mold filled with a third of water. Cooking temperature up to 200-hundred degrees.
Just a note. Tomatoes are better to use small sizes— the rings will look neater.
With vegetables and beans
- dark red beans - 200 g;
- corn - 250 gr;
- bell pepper - 3 fruits;
- minced meat - 250 gr;
- cream cheese - 50 g;
- onion - 1 unit;
- tomato paste or ketchup - 2 tbsp. l.;
- garlic - 1 clove.
The first step is preparing the beans. Legumes take quite a long time to boil, so we recommend soaking them for at least 4 hours, then boiling them for half an hour.
We prepare the vegetables as usual - chop the onion as finely as possible, divide the peppers into halves.
Sauté the onion in hot oil for 2-3 minutes, then add the minced meat and continue cooking for 10-15 minutes, stirring constantly - if this is not done, the minced meat will form clumps.
Finely grate or press the garlic, add to the meat along with canned corn, pour in the pasta and add the beans, leave to cook for another ten minutes.
Meanwhile, place the peppers on a baking sheet in a hot oven for a quarter of an hour. Then fill with the prepared filling, sprinkle with cheese shavings and bake for another 15 minutes.
Summer days are not always pleasant with sunny warm weather, and in the cold season frying vegetables under open air- a task often impossible. But baked sweet peppers have a rich, spicy aroma that gives off smoky smoke, even if they were not cooked over charcoal. A regular gas stove burner will help to imitate a barbecue with a grill.
How to bake peppers on a gas stove?
For the main part of the recipe, you don’t need anything other than a few ripe and large bell peppers. Vegetable oil, spices, garlic and herbs will only be needed for the final dressing.
We prepare whole roasted peppers. Therefore no pre-treatment No need other than washing. Leave the green “tail” too, but wrap it in foil or wet it thoroughly so it doesn’t burn. 
Use the prepared baked peppers as you like:
- an independent dish or side dish (combined with meat, poultry);
- warm salad ingredient;
- pizza toppings, etc.
How long to bake whole peppers?
Perhaps the most difficult thing about a roasted pepper recipe is determining how long to keep it on the gas. Any variety is suitable for baking, so the cooking time directly depends on the size: small ones will take 10 minutes to bake and soften, large Bulgarian ones can sit for half an hour.
Focus on black marks. They should evenly cover the entire surface, creating a charcoal crust, but not crumble. If pieces of blackness begin to fall off and fly off, it means you overexposed it.
Before placing in foil, you need to get a solid, black skin on all sides.
- Roast vegetables over an open fire only in a well-ventilated area. The lingering smell of burning can cause burning eyes and dry throat.
- If the stalk is missing, insert a wooden skewer previously soaked in water.
- You can wrap baked peppers not only in foil, but also in paper bags. Another option is to place it on a plate and cover the top with cling film. The point is for the vegetable to “reach” and “sweat.” Then the dark soot will come off easier.
- Don't scrape off the blackness completely; it imparts that smoky flavor.
- It is better to bake chili and cut it with gloves, because it is difficult to wash off the hot juice.
This is a recipe from the section - maximum simple recipes, for which you don’t need to fill a basket of products in the store: it’s enough to take three or even less.Rules for the “3 ingredients” section
- The recipe is based on 3 products, using which you will get the simplest version of the described dish.
- I can offer versions of complicating the recipe by adding more ingredients to the composition. But this does not contradict the fact that an independent dish will be made from no more than THREE components.
- Salt, pepper, “spices to taste,” sweeteners, and frying oil are not considered independent ingredients.
Bon appetit!
With love,
Rorina.
The dish is prepared from small or medium-sized sweet peppers. Yellow, red, orange and green fruits are suitable for it. Traditionally, minced meat and rice are used for the filling, but you can use poultry fillet, forest mushrooms, eggplants, chicken eggs. Fried in vegetable oil is added to the products onions and sautéed carrots.
The five most commonly used ingredients in oven baked stuffed pepper recipes are:
The sauce is prepared from tomatoes, mayonnaise, sour cream, and yogurt. For taste, mustard, spices and herbs are added to it. The treat is sprinkled with chopped herbs and grated cheese.
Features of cooking stuffed peppers in the oven
beautiful and delicious dish bake in a baking dish or on a baking sheet.
Five of the fastest recipes for stuffed peppers in the oven:
- Medium-sized, strong peppers are suitable for stuffing. The tops of vegetables are cut off, stalks and seeds are removed. In some cases, the fruit is cut lengthwise and the core is removed.
- Minced meat is fried with onions, seasoned with salt and spices. The rice is boiled until half cooked. The prepared products are mixed and then the peppers are filled with the resulting minced meat.
- The preparations are placed in a baking dish and filled with broth or sauce. The treat is baked in the oven for 30-40 minutes at a temperature of 180-190 °C. 10-15 minutes before cooking, you can sprinkle the dish with grated cheese.
- The dietary filling is prepared from fillet chicken breast, mushrooms and vegetables. The products are cut into slices and stewed in a frying pan in tomato sauce.
- A delicious breakfast dish made with ham and greens. Peppers are cut lengthwise, filled with chopped ingredients, poured chicken egg and sprinkle with cheese. The treat is baked for 15-20 minutes at a temperature of 180 °C.
- On fasting days, peppers are stuffed with stewed eggplants, mushrooms, cabbage and boiled cereals. Garlic, ketchup, and spices are added to the filling.
- To save time, the stuffed peppers are prepared during the busy summer season, then placed in freezer bags and placed in the freezer. The preparations are taken out as needed and baked in the oven with your favorite sauce.
Before serving, the dish is decorated with sprigs of fresh basil, thyme or parsley.
Stuffed peppers are stored in the refrigerator for plastic container 2-3 days.
Read the article. She will help you deal with any oven and make sure that all the dishes in it always turn out the way they should.
During the bell pepper season, you should definitely try it baked. An appetizer of bell peppers baked in the oven turns out beautiful, bright and very appetizing. We will tell you the recipes for baked peppers below.
Roasted peppers in the oven
- bell pepper – 6 pcs.;
- garlic – 3 cloves;
- olive oil - 0.5 cups;
- lemon juice - from ½ lemon;
- parsley, cilantro;
- black pepper, salt.
Wash the bell peppers and dry them thoroughly, place them on a wire rack (baking tray) and bake in a preheated oven at 260 degrees. After about 40 minutes, the skin of the pepper will darken, then you can remove it from the oven. The pepper turns out to be ugly (as it should be). Place it in a saucepan and cover with a lid, leave to stand for 2 hours. After this, we take out the peppers and peel them from the black charred skin and seeds.
Place the peeled bell peppers in a bowl. For the dressing, prepare lemon, garlic, herbs, salt and pepper (preferably freshly ground). After this, we put the peppers on the dish in which we will serve them to the table. Salt, pepper and water the laid out peppers lemon juice, olive oil, sprinkle with thinly sliced garlic and chopped herbs. Cover the dish with cling film and put it in the refrigerator for several hours. During this time, our pepper will be soaked in the dressing. Serve to the table.
Baked bell peppers in the microwave
Cut the pepper into four equal parts, if the pepper is not large, cut into two parts.
Discard the tails and seeds. Place it on a plate and spread each piece with homemade mayonnaise. Sprinkle a little seasoning on top. Place in the microwave for five minutes. After stopping the microwave, take out the plate with the peppers and let it brew for five minutes.
Pepper baked with feta cheese
- bell pepper – 5 pcs.;
- feta cheese – 300 g;
- onions – 2 pcs.;
- tomato – 1 pc.;
- chicken yolk – 1 pc.;
- greens – cilantro, basil;
- seasoning;
- breadcrumbs;
- butter;
- vegetable oil.
Finely chop the onion. In a hot frying pan, mix equal parts butter and sunflower oil. Pour in the onion and fry it over high heat, stirring for a couple of minutes, then reduce the heat and leave the onion to simmer for 40 minutes. Remove the pan from the heat and leave the onion to cool. It shouldn't be crispy. Blanch the tomato, remove the skin and seeds, and cut into cubes. Chop the greens very finely. Cut the pepper into two halves and remove the insides.
Mash the cheese in a bowl. Add fried onion, tomato, herbs, yolk, and freshly ground pepper to it. Let's taste for salt. Line a baking tray with baking paper. Fill the pepper halves with filling. Place our stuffed peppers on a baking sheet and sprinkle with bread crumbs. Place the baking sheet in the preheated oven. Bake our peppers for 35 minutes at 160 degrees. After cooking is complete, remove the peppers from the oven, let them cool slightly and serve.
Roasted Bell Peppers
Cut the pepper lengthwise into two equal parts, remove the seeds and membranes, and do not cut out the petioles. Place the pepper halves in a greased baking dish. Scald the tomatoes with boiling water, remove the skin and cut into slices. Coarsely chop the olives into four parts each, cut the garlic into slices, and chop the herbs. Place tomatoes, garlic, olives and herbs in the peppers, pepper, salt and pour olive oil (1 tablespoon into each pepper). Bake in the oven for 45 minutes at 180 degrees.
Used for blanks, fresh salads, as a seasoning for main dishes. We offer baked peppers in the oven - this is not only very delicious recipes, but also useful. Rosy vegetables will remind you of a summer barbecue, the unique aroma of which is complemented by experienced chefs with Provençal herbs and spices.
We offer several options. Method number 1.
To prepare baked peppers you will need:
- 6 pieces of sweet bell pepper;
- refined oil;
- coarse salt, mixture of spices.
Place whole clean vegetables on a greased baking sheet, lightly sprinkle with oil and salt. Place in a preheated oven (180 °C) on a medium level. Baking time 35–40 minutes. While the oven is running, prepare the sauce:
- Half a head of garlic is passed through a garlic press.
- The resulting pulp is diluted vegetable oil(20 ml).
- Sprinkle with spices and stir.
Remove the baked peppers from the baking sheet and transfer them to a plastic bag to cool, wrap tightly. After 15–20 minutes. Vegetables are peeled and entrails removed and cut into slices. The prepared pods are placed in layers in a deep plate, pouring spicy sauce over them.
Advice. For lovers of spicy marinades, you can add 2 tsp to the sauce. red wine vinegar, capers and finely chopped herbs.
The dish is put in the refrigerator. After an hour, the baked pepper is completely ready to eat.
Method No. 2. The washed and cut peppers are placed on a baking sheet. The pieces are placed inside up, generously grease with oil and sprinkle with salt. Mediterranean herbs are useful for the recipe: basil, star anise, anise, oregano, cinnamon.
Attention! Garlic and parsley sprigs are not used when baking, as one seasoning will burn and the other will dry out.
Under a convection grill (+300 °C), the dish will be ready in 15 minutes. Before serving, remove the herb sprigs, now you can add garlic and fresh parsley.
Stuffed peppers in the oven
A hearty and tasty dish for which you will need:
- Pepper 10 pcs.
- Meat 1 kg.
- Steamed rice 100 g.
- Tomatoes 8–10 pcs.
- Ready tomato sauce or paste, salt, spices to taste.
Boil the rice until half cooked and add it to the meat minced through a meat grinder. Salt and pepper to taste. All the insides are removed from the pepper and washed well under running water. The prepared vegetable is stuffed with minced meat. The gravy for the dish is prepared as follows:
- tomatoes are cut into slices;
- put in a saucepan, pour in tomato paste (sauce), salt and pepper;
- simmer for 7–10 minutes.
The prepared peppers are placed in a fireproof form, poured with gravy and placed in the oven (+200 °C) for 1 hour. The dish can be served either hot or cold.
Attention! The green pods are slightly bitter after heat treatment.
You can stuff it using different types fillings and vegetables.
Pepper with cheese
For 5 large peppers you will need:
- fresh meat 500 g;
- medium carrot;
- onions (2–3 pcs.);
- cheese (hard) 200 g;
- mayonnaise or sour cream 50 ml, garlic, vegetable oil.
Finely chop the vegetables and simmer in oil. Combine with cooked minced meat, salt and pepper. Fill the pods cut into rugs, pour the cheese and sour cream mixture on top of the “boats”. Bake on a baking sheet in a preheated oven (180°C) for about 35 minutes.
Advice. Stuffed pods are stored in freezer. If necessary, they are thawed and cooked.
Preparations for the winter
For those who like to open a fragrant jar of pepper in winter - original recipes with oven-roasted vegetables. Ingredients:
- 2 kg pepper;
- 3 kg eggplants;
- 1 kg tomato;
- salt, black peas, vegetable oil.
The yield of the finished product will be 2 liters.
Eggplants are baked in the oven and bell pepper. Fresh tomatoes pour boiling water over it, remove the skin. Baked vegetables are also removed from the skin by first keeping them in a saucepan under a lid.
Vegetables are cut into slices and placed in layers in jars. In each place: 1 tbsp. l. vinegar, 1 tsp. salt, peppercorns, 2 tbsp. l. refined oil. The containers are sterilized for about 20 minutes and the lids are screwed on. The pieces are turned over and left to cool under a warm blanket.
For the winter in honey sauce
The pods are baked whole in the oven. Remove the skin, allowing the juice to drain onto the baking sheet. The vegetable is cut lengthwise into thin slices. Prepare the marinade filling.
For marinade for 5 kg of pepper you will need: 7 tbsp. l. coarse salt, 150 ml oil, 3 tbsp. l. liquid honey, vinegar (9%) 100 ml, coriander, black peas, cloves. Heat the juice remaining after baking (500 ml) in a saucepan, add spices, honey, oil, and salt. Boil for 10 minutes, add vinegar 1-2 minutes before completion.
IN liter jars laid in layers: baked peppers, chopped garlic, spices (basil). The jars are sterilized for 20–25 minutes and the lids are screwed on. This recipe can be used as an appetizer and not for long-term storage. The vegetables are placed in jars and kept in the refrigerator without sterilization for two weeks.
Try baked peppers in the oven and complement your version of the dish with your favorite seasonings and vegetables.
What is your favorite oven-baked pepper recipe?
Baked pepper: video