In order to prepare stuffed peppers, we need the following ingredients.
1. Chicken breast of one chicken.
2. Medium-sized pepper, 19 pcs.
3. One.
4. One large onion.
5. Tomato paste.
6. Sour cream four tablespoons.
7. Milk one hundred milliliters.
8. Four tomatoes, medium size.
9. Salt to taste.
10. Sugar one tablespoon.
11. Water 1.5 liters.
12. One glass of rice.

Process for preparing peppers stuffed with minced chicken:

There are several ways to stuff bell peppers and sweet peppers. The site, represented by me Lyudmila, offers you an old recipe from my grandmother. My grandmother made this recipe back in the eighties, and to this day, I cook it in my family.

First of all, we will make minced chicken breast. First, cut the onion into cubes.
Then cut into small cubes of chicken breast.
Let the rice cook until half cooked. After this, fry half a head of onion and half a carrot. Fry it all in vegetable oil until golden brown. Then cool this mixture. After that, we combine chopped chicken breast, boiled rice until half cooked, add fried carrots and onions, and add one egg. Mix everything until smooth.
Fry the remaining onions and carrots until golden brown. When the onions and carrots are fried, add one tablespoon of tomato paste to the frying pan, and immediately add a tablespoon of granulated sugar, mix and fry everything with the tomato paste.
Now let's make the gravy. To do this, in a smaller saucepan, mix our fried vegetables, sour cream, and a glass of milk. Add salt to taste, and also add 1.5 liters of water.
We clean the pepper from stalks and seeds. And stuff it with minced meat. Place the peppers in the pan.
And fill everything with pre-prepared gravy. Place on the fire, bring to a boil, reduce the heat, and simmer for about an hour.
After an hour has passed, cut the tomatoes into arbitrary shapes, and also chop one clove of garlic. Add everything to the pan and simmer for another 30 minutes. Now the pepper is ready. It can be served with sour cream or mayonnaise. For this dish, it would be appropriate to prepare a salad of fresh vegetables, such as tomatoes, cucumbers, and herbs. Bon appetit.

Hello dear readers. It's already mid-autumn. I love autumn, a beautiful, bright time. It's time for harvest and colorful leaves. Yesterday we were in the forest with the children admiring the bright autumn foliage, what a beautiful autumn. Especially when the days are warm, you can go out into the forest or park and admire the beauty of autumn.

Autumn pleases us not only with beauty, but also with a rich harvest. Only in autumn there is such an abundance of vegetables and juicy fruits. Yesterday at the market we bought homemade sweet peppers from friends. It’s so bright and beautiful that you just take it and stuff it. Today I decided to make peppers stuffed with chicken and rice. And of course, a recipe with photographs for ease of preparation, if you suddenly want to repeat the recipe.

I cook these peppers every week, the kids love them, with greens, with sour cream, how delicious.

Peppers stuffed with minced chicken and rice, recipe.

For stuffing peppers:

• 600 grams minced chicken
• 200 grams of rice
• 2 carrots
• 1 onion
• salt and pepper to taste

For the gravy:

• 1 onion
• 1 carrot
• 0.5 liters of homemade tomato juice
• 2 bay leaves
• 2 peppercorns
• 2 tbsp. spoons of sugar
• salt to taste

5-6 tablespoons of vegetable oil for frying vegetables for filling and gravy.

We also need sweet peppers. I have 8 peppers. These are such bright autumn beauties. I look at them, well, this is just the autumn multi-colored beauty of the generous autumn.

You need to remove the core from the pepper. You can do it in two ways: cut off the top of the pepper cap and remove the seeds.

But, I carefully cut out the stalk of the pepper and take out the seeds. I wash the inside of the pepper to remove any remaining seeds with running water. I think that whoever is comfortable and likes it, do it.

I boil the pepper for a couple of minutes in boiling water. I tried stuffing both boiled and uncooked peppers, but we still like boiled peppers better.

I boil the peppers and let it cool. In the meantime, I prepare the filling for the peppers. I take chicken fillet and put it through a meat grinder. For taste and softness, I also add a piece of lard, then the pepper and cutlets, and minced chicken meatballs turn out tastier and more tender.

I also boil the rice until half cooked. This time I took round rice, last time when I cooked cabbage rolls I took long rice. By the way, if you need a recipe for cabbage rolls with minced chicken and rice, you can find it in the article on the blog ““. I also cooked it not long ago.

I like it when there are a lot of carrots in the filling, so today I grate 2 carrots and cut one onion into small cubes and fry the vegetables in vegetable oil.

I combine minced meat, rice, fried vegetables, salt and pepper the minced meat to taste.

Now I stuff the already cooled peppers with the prepared minced meat. This is how they turned out for me.

There are 7 in the photo, but I have 8 of them. I have medium and large ones, I generally try to buy small peppers for filling, but this time I bought these beautiful and large peppers.

I put the peppers in a cauldron, in which I will stew them. In the meantime, I prepare gravy from homemade tomato juice. In my opinion, homemade tomato juice makes gravy much tastier than store-bought tomato paste.

We don’t use store-bought paste at all, except in rare cases in the spring if we run out of homemade tomato. But we try to make enough so that there is enough.

I cut an onion into small cubes, grate one carrot, and fry the vegetables in vegetable oil. Pour in the tomato, add salt and sugar. I definitely try the gravy, it should taste sweet and sour. We love this very much, and the children like peppers; for me personally, they taste better in this gravy.

I also add bay leaf and peppercorns. And I pour the gravy over the peppers.

I simmer the pepper for about 40 minutes over low heat, the aroma of course spreads throughout the house. I really love stuffed peppers, so they are especially tasty and smell delicious for me.

I don’t like it when sour cream is mixed with tomato paste; for me the gravy doesn’t look good, but really, I don’t like it. I really like to sprinkle fresh herbs on peppers and pour country sour cream on top. How delicious. It is from the pepper stuffed with minced chicken and rice that there is no heaviness in the stomach. That’s why we now cook peppers this way only.

Last year I cooked peppers stuffed with minced meat (pork + beef) and rice, the peppers were also very tasty, but now our family loves peppers with chicken. The pepper recipe can be found in the article ““. If you still have questions about filling the peppers, the recipe in the article is detailed and each step is photographed.

Well, I’m trying my pepper, but first there’s a photo shoot. Where would I be without this, and then I’ll try.

Well, just “in the heat of the moment.” These are the peppers I got. Very tasty and aromatic. I love peppers warm.

Stuffed peppers in the oven in halves is an amazing dish! The number of products is minimal, everything is prepared quite simply, and the result is amazing! Just six pieces of bell peppers make an excellent complete dish, which is enough to feed your entire family tasty and satisfying. You can serve baked peppers at your holiday table, as a hot appetizer or a full meal. I'm sure your guests will be full and satisfied! This dish looks very impressive if you combine the different colors of the pepper, using two or even three different colors at the same time. I often use chicken fillet as a filling, add vegetables for juiciness, and herbs and spices for flavor. But if you wish, you can also use minced meat; either chicken or any other will do. You can experiment with the filling, focusing on your taste; imagination is not perfect here!

Ingredients:

• bell pepper – 6 pieces.
• chicken fillet – 300 grams.
• tomatoes - 2 pieces.
• garlic – 2 cloves.
• butter – 40 grams.
• cheese - 100 grams.
• sour cream – 1 tbsp. spoon.
• mayonnaise – 1 tbsp. spoon.
• onion – 1 piece.
• greens - to taste.
• salt - to taste.
• spices - to taste.
• vegetable oil – in fact.

Number of servings: 6.

How to cook stuffed pepper halves with chicken and vegetables in the oven:

Cut the peppers lengthwise into two halves, leaving the tails so that the filling does not leak out during the process. Remove the core with seeds, partitions and rinse the pepper with clean water.

For the filling, you need to cut the chicken fillet into small cubes; it is better to do this while the meat is slightly frozen. Either chicken breast or any other part of the chicken will do.

Add sour cream, mayonnaise, grated onion, garlic through a press, salt, herbs, spices to taste and diced tomatoes. Tomatoes can be cut with the skin, or you can pour boiling water over them, remove the skin and use only the pulp. I did it this way and that way, I didn’t feel much difference.

Mix everything thoroughly, the filling is ready.

Fill each pepper half with filling. The filling should be without a slide so that all the juices do not run away during the cooking process and remain inside.

Grease a baking dish with oil and add peppers. We do this so that they fit tightly to each other, this will help to lay them as evenly as possible, without tilting, again, so that the juices do not escape from the filling.

Next, you need to put a small piece of butter on each half for juiciness and a more delicate taste.

Finally, sprinkle the peppers with grated cheese.

Bake the dish at 200*C for about 40-45 minutes.

During this time, the cheese turns into a golden brown crust, which will help retain moisture inside the peppers and keep the filling tender and juicy.

The dish is best served hot, either on its own or with a side dish. I also recommend preparing delicious, very tender and juicy.

Bon appetit!!!

Best regards, Oksana Chaban.

Prepare the necessary ingredients.

Peel the onions and carrots. Cut the onion into small cubes and grate the carrots on a medium grater.

Pour vegetable oil into a heated frying pan, add carrots and onions, fry them, stirring, over medium heat for 2-3 minutes.

Place half of the fried vegetables into the minced meat.

Place the tomato juice with vegetables on low heat and cook for 10 minutes, stirring.

Rinse the rice 3-4 times with cold water and add to the minced meat. There is no need to cook the rice first. Add salt and ground allspice to the minced meat to taste, mix thoroughly.

Prepare the entire pepper for stuffing, removing the seed box.

Stuff all the peppers tightly with the prepared filling of chicken, fried vegetables and rice. Place the peppers next to each other in a deep saucepan, as in the photo.

Similarly, place the second row of stuffed peppers on top of the pan.

Pour the prepared tomato dressing and cold water on top (the liquid should completely cover all the peppercorns), add more salt and ground black pepper to taste. Cover the pan with a lid.

Place the pan on the fire, after boiling, reduce the heat to a minimum and continue cooking for 45 minutes.

Place delicious, juicy, aromatic peppers stuffed with chicken and rice on a dish, sprinkle with chopped parsley and serve hot.

If desired, you can add the tomato sauce in which they were boiled as an addition to the peppers.

Bon appetit! Cook with love!

How to cook peppers stuffed with minced chicken and rice in a saucepan

1. Rinse the rice. It is more convenient to rinse the cereal in a colander.

2. Boil the rice in lightly salted water until half cooked.

3. Wash and peel the pepper - remove the stem, inner walls and seeds completely.

4. If the minced chicken is purchased, that is, ready-made, it should be thawed. Would you like to make your own minced meat? – Just grind the chicken in a meat grinder.

5. Add cooled rice to the minced meat.

6. Add eggs and chopped onion.

7. Add salt and suneli hops.

8. Mix everything thoroughly, the filling should be lump-free, homogeneous and plastic.

9. Fill each pepper with filling.

10. As the peppers are filled, they must be placed in a bowl where they will be further stewed. To prevent the raw filling from falling out, the peppers are laid out standing up, that is, with the open part facing up.

Sauce for stuffed peppers

1. All ingredients are mixed.

2. Add 1/4 of the prepared water to sour cream, tomato paste and mayonnaise and mix. Then add the remaining water.

How to stew stuffed peppers in a saucepan

1. Stuffed peppers packed tightly in a pan must be poured with the prepared sauce. It should be poured between the peppers.

2. The sauce should not cover the pepper completely, ideally 2/3 of the vegetable.

3. Close the pan or stewpan with a lid. Place the container on the stove, turned on to maximum. After the sauce boils, reduce the heat to low and simmer for another 40 minutes.

4. During stewing, the sauce will mix even better, become saturated with meat juice and become a beautiful and tasty addition to the pepper. It can also be used as a gravy.

5. Peppers stuffed with minced chicken and rice are ready.

Bon appetit.