This dish is distinguished by a successful combination of meat and vegetables: low-fat minced chicken and ripe, juicy pepper. It turns out and satisfying, and at the same time useful. To find the best recipe for delicious peppers stuffed with minced chicken, our selection will help.
General principles for the preparation of peppers with minced chicken
To prepare this dish, sweet pepper is suitable. We select ripe vegetables with whole, intact skin and not too thick walls. Stuffed either whole peppers or their halves. In the first case, the dish can be prepared by stewing in a pan, goose bowl, casserole. But stuffed boat peppers are good for baking in the oven.
To prepare the pepper for filling with the filling, a “cap” is cut from it or the peduncle is simply gently cut out and all the seeds and partitions are removed. Then washed with water. Stuffed vegetables, you can cover them with cut lids and cook.
Stuffing for the filling can be prepared from chicken. Meat from breast or thighs is suitable. To make the filling more satisfying, tasty and interesting, add to the minced chicken:
Cereals (rice, buckwheat)
· Vegetables: carrots, onions, tomatoes;
Mushrooms
· greenery;
· Spices.
Whole stuffed peppers are put in a pan or pan with the “lids” up, poured with water or gravy (with tomato juice, butter, carrots, onions, spices) and stewed until cooked. You can do this on a stove, in the oven, or use a slow cooker.
Peppers stuffed with halves are also peeled, cut in half, filled with filling and baked on a baking sheet. You can add a little mayonnaise and grated cheese on top to get a beautiful tasty crust.
Peppers with minced chicken and rice
The most familiar, one might say, classic version. Rice makes the filling more dense, and the whole dish as a whole - more satisfying.
Ingredients
8 large peppers;
200 grams of rice cereal;
two onions;
600 grams of minced chicken;
three carrots;
half a liter of tomato juice;
Bay leaf;
peppercorns;
salt;
two tablespoons of sugar;
vegetable oil.
Cooking method
Cook rice until half-cooked (about seven minutes after boiling water). Cooling down.
We rub two of the three carrots. Finely chop one onion. Fry in vegetable oil until golden brown.
Wash the peppers. Cut the stalks. We clean the seeds, partitions. We rinse again.
Combine rice with minced chicken, put fried carrots with onions. Salt. Season with spices if desired.
Let's start stuffing peppers. Place them in a suitable pan.
Prepare the gravy. Finely chop the remaining onions and carrots. Fry. Pour them with tomato juice. Salt. Put sugar. Add a few peas of pepper and a couple of bay leaves. Shuffle. Pour this gravy into a pan of peppers.
We put the pan on a low flame. Stew until cooked for about forty minutes. Serve with sour cream.
Peppers stuffed with minced chicken and buckwheat
Buckwheat can be taken as usual, in bulk. Or, as in the recipe, using cereal in a cooking bag is both faster and more convenient.
Ingredients
A pound of chicken;
one bag of buckwheat for cooking;
five sweet peppers;
tablespoon flour;
seasonings;
salt;
vegetable oil;
200 grams of sour cream.
Cooking method
Boil a bag of buckwheat until half ready. Take out, let cool.
We clean the pepper. Cut off the "cap" on top. We take out the seeds, partitions.
Onion in a small cube. Fry it until golden in vegetable oil.
Mix the minced meat, buckwheat, onion. Season with salt. Fill peppers with this filling. We put them in a pan, cover with cut "lids". Add half a glass of water. Stew, covering with a lid, for about ten minutes. Then put the sour cream. Cover again. Cooking another quarter hour.
Pepper stuffed with minced chicken in tomato sauce (in the oven)
Fragrant and rosy pepper from baking in the oven. The tomato sauce in which the dish is stewed makes it especially juicy and tasty.
Ingredients
A kilogram of pepper;
two glasses of rice cereal;
800 grams of chicken fillet;
three onions;
half a teaspoon of ground pepper;
five carrots;
vegetable oil;
two tablespoons of tomato paste;
salt;
liter of tomato juice;
two tablespoons of sugar.
Cooking method
We wash the rice groats. Boil until half-cooked. Drain the water, rinse the rice again. Let cool.
My chicken meat. We are drying. Scroll in a meat grinder.
We clean the onions and carrots. Cut the onion into a small cube. Three carrots, a coarse grater is suitable. Then fry them together in vegetable oil. When they turn golden, set aside a portion (about four tablespoons) in a separate plate. And to the main mass remaining in the pan, pour tomato juice, lay out the tomato paste, salt, add sugar. Shuffle. Cook on a low flame for two to three minutes. Tomato sauce is ready.
Gently remove the seeds from the peppers. We wash the vegetables.
In the minced meat, add the previously set aside fried onions and carrots, cooled rice, ground pepper, and salt. Knead. The filling is ready.
Fill the peppers. And we shift them immediately to the forms for the oven. They should be deep enough, because then we will fill our peppers with tomato sauce. We put in the oven for about 45 minutes (temperature 180).
Peppers with minced chicken and quail eggs
In the middle of each stuffed pepper is hidden a delicious surprise - a quail egg. Tasty, unusual, beautiful!
Ingredients
A dozen peppers + half pepper to add to the stuffing;
a dozen quail eggs;
400 grams of minced chicken;
greens: a few feathers of chives, dill, parsley;
one chicken egg;
a jar of corn;
bulb;
100 grams of cheese (grated);
salt;
100 grams of butter;
ground pepper;
three large ripe tomatoes;
two slices of stale white bread.
Cooking method
Boil quail eggs. Clean them.
Finely coat the onion. Cut the greens.
Wash the peppers. Let's remove the seeds. Finely chopped half of the pepper for the filling.
Soak the bread in water. Press it, add the crumb to the minced meat. Then put onions, herbs, peppers, a raw egg and corn. Pepper, add. We mix.
Fill each pepper with minced meat to the middle. Put the boiled quail egg. Fill with minced meat to the top. Now put the peppers in a deep form for cooking in the oven.
We wipe the tomatoes with a grater. Add salt to them. Melt the butter, pour into the tomato mass. Pour this mixture into the shape of the peppers. For each pepper, put a little grated cheese.
We bake our peppers in the oven - 200 degrees, about an hour.
Peppers stuffed with minced chicken and mushrooms
In this recipe, pepper is not stuffed whole, but in halves. And then baked in the oven with a hearty filling under a crust of cheese.
Ingredients
10-12 peppers;
600 grams of minced chicken;
300 grams of carrots;
350 grams of onions;
salt and pepper;
a pound of frozen mushrooms;
200 grams of grated cheese.
Cooking method
My peppers, cut each in half. Cut the seeds. It is better to leave the stalk so that the filling from the peppers does not fall out. We shift the peppers to a baking sheet and put in a hot oven for five to seven minutes.
Finely chop the carrots and onions, send them to the pan to fry. As they turn golden, add the mushrooms and cook together for about 15 minutes.
Add the mushrooms to the minced meat. Solim. Pepper We mix.
We get the peppers. Fill with the filling. Bake for 20 minutes in the oven. Then we take out, pour cheese on each pepper. And for another 10 minutes we send it to the oven until golden brown.
Pepper stuffed with minced chicken, with vegetables (in a slow cooker)
The recipe for preliminary frying the filling also uses a slow cooker. If it’s more familiar, you can do this in a pan, and then in a slow cooker then cook the stuffed peppers in the stew mode. They stomp well, the dish will come out tender.
Ingredients
Ten bell peppers;
400 grams of chicken meat;
bulb;
three tomatoes;
one carrot;
two tablespoons of rice;
salt;
vegetable oil;
spices as desired.
Cooking method
We chop the onion finely. Rub carrots through a grater. One of the peppers is cut into thin strips. We also cut one tomato into small pieces.
We make minced meat using a blender.
We spread onions and carrots in the multicooker bowl, add a spoonful of vegetable oil. We turn on the "Frying" mode for twenty minutes. Five minutes later, add chopped tomato and pepper. We continue to fry together for another ten minutes, after which we spread the minced meat to the vegetables, salt, put any spices to our taste and cook until the end of the selected multicooker program (it will sound an alarm).
Prepare the pepper. We remove the stalks, carefully clean the seeds.
Put the fried minced meat with vegetables in a bowl, add a couple of spoons of rice to it. Let's start the peppers. Move them to the multicooker bowl.
Punch two tomatoes with a blender, pour peppers. Add also the water in which the peppers will be stewed. Pre-salt it a little to your liking. It remains only to choose the appropriate program for your multicooker to extinguish and wait for a signal about its end.
Peppers with minced chicken - secrets and tricks
· Vegetables for stuffing must undergo a strict selection - they are not allowed rotten and other damage.
· In season you can prepare peppers for stuffing for future use. Rinse, take out the seeds, put in bags for freezing and store in the freezer. Filling with filling is better without first defrosting so that the vegetables do not fall apart.
· If you choose peppers of the same size, it will look more beautiful, and they will be cooked at the same time.
