This dish is distinguished by a successful combination of meat and vegetables: low-fat minced chicken and ripe, juicy peppers. It turns out and satisfying, and at the same time useful. Find the best recipe for delicious peppers stuffed with minced chicken, help our selection.
General principles of cooking peppers with minced chicken
For the preparation of this dish is suitable sweet pepper. We choose ripe vegetables with whole, intact skin and not too thick walls. Stuffed or whole peppers, or their halves. In the first case, the dish can be prepared by stewing in a saucepan, gooseneck, cauldron. But stuffed peppers are good for roasting in the oven.
To prepare the pepper for filling with a filling, a “lid” is cut off from it, or the peduncle is carefully cut out and all the seeds and partitions are removed. Then washed with water. Stuffed vegetables, you can cover them with cut off lids and cook like that.
Stuffing for the filling can be prepared from chicken fillet. Suitable meat from the breast or thigh. To make the filling more satisfying, tasty and interesting, add to the chicken mince:
· Cereals (rice, buckwheat)
· Vegetables: carrots, onions, tomatoes;
· Mushrooms;
· greenery;
· Spices.
Stuffed whole peppers put in a form or pan “lids” up, pour water or gravy (with tomato juice, butter, carrots, onions, spices) and stew until done. You can do it on the stove, in the oven or use the slow cooker.
Peppers, which are stuffed with halves, are also cleared of seeds, cut in half, filled with filling and baked on a baking sheet. From above you can add a bit of mayonnaise and grated cheese to get a beautiful, tasty crust.
Peppers with minced chicken and rice
The most familiar, one might say, the 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 bulbs;
600 grams of minced chicken;
three carrots;
half a liter of tomato juice;
Bay leaf;
bell pepper;
salt;
two tablespoons of sugar;
vegetable oil.
Method of preparation
Cook rice until half cooked (about seven minutes after boiling water). Cooling down.
Two of three carrots rub. We cut finely one onion. Fry in vegetable oil until golden brown.
Wash peppers. Cut out the stalk. We clean the seeds, partitions. Rinse again.
Combine rice with minced chicken, put fried carrots with onions. Salt Season at will with spices.
Stuff the peppers. Put them in a suitable pot.
Prepare the gravy. The remaining onions and carrots finely cut. Fry. Pour them with tomato juice. Salt Put the sugar. Add a few peppercorns and a couple of bay leaves. Stir. This sauce is poured into the pan to the peppers.
Put the pot on a weak flame. Stew until ready about forty minutes. Served with sour cream.
Peppers stuffed with minced chicken and buckwheat
Buckwheat can take the usual, bulk. Or, as in the recipe, use the cereal in the bag for cooking - it is faster and more convenient.
Ingredients
A pound of minced chicken;
one bag of buckwheat for cooking;
five sweet peppers;
a spoon of flour;
seasonings;
salt;
vegetable oil;
200 grams of sour cream.
Method of preparation
Boil a bag of buckwheat until half ready. Take out, give cool.
We clean the pepper. Cut off the top of the “lid”. We take out the seeds, partitions.
Onion kroshim small cube. Fry it until golden brown in vegetable oil.
Mix stuffing, buckwheat, onions. Season with salt. Fill the peppers with this stuffing. Put them in a saucepan, cover with cut “caps”. Add half a glass of water. Stew, covered with a lid, about ten minutes. Then put sour cream. Cover again. Cook another quarter of an hour.
Peppers stuffed with minced chicken in tomato sauce (in the oven)
Fragrant and rosy from roasting in the oven pepper. The tomato sauce, in which the stew is stewed, makes it especially juicy and tasty. Ingredients
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.
Method of preparation
Rice groats are washed. Boil until semi-ready. Drain the water, wash the rice again. Give cool.
Chicken meat is my. Drain. Scroll in the meat grinder.
Onions and carrots clean. Cut the onion into a small cube. Three carrots, fit a large grater. Then fry them together in vegetable oil. When they become golden, put the part (about four tablespoons) in a separate plate. And to the bulk left in the pan, pour tomato juice, put the tomato paste, salt and add sugar. Stir. Cook on low flame for two or three minutes. Tomato sauce is ready.
Peppers carefully remove the seeds. We wash vegetables.
Add minced 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 fill our peppers with tomato sauce. In the oven set 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 - quail egg. Tasty, unusual, beautiful!
Ingredients
A dozen peppers + half pepper for adding to the stuffing;
a dozen quail eggs;
400 grams of minced chicken;
Greens: a few feathers of green onions, 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.
Method of preparation
Cook the quail eggs. Clean them up.
Finely chopped onion. Cut greens.
Wash peppers. Remove the seeds. A half pepper for the filling is also finely cut. Bread soak in water. Squeeze it, add the crumb to the stuffing. Then we put onions, greens, pepper, raw egg and corn. Pepper, prisim. Mix it up.
Fill each pepper with meat until the middle. Put the boiled quail egg. Fill the meat to the top. Now put the peppers in a deep form for cooking in the oven.
Rub tomatoes with a grater. Add salt to them. Butter butter melt, pour into the tomato mass. Pour this mixture into the form of peppers. For each pepper we put a little grated cheese.
Bake our peppers in the oven - 200 degrees, about an hour.
Peppers stuffed with minced chicken and mushrooms
In this recipe, pepper is stuffed not in its entirety, but in halves. And then baked in the oven with a rich filling under the crust of cheese.
Ingredients
10-12 peppers;
600 grams of minced chicken fillet;
300 grams of carrots;
350 grams of onions;
salt and pepper;
a pound of frozen mushrooms;
200 grams of grated cheese.
Method of preparation
My peppers, cut each in half. Cut the seeds. It is better to leave the stem to prevent the stuffing of peppers from falling out. We put the peppers on a baking sheet and put in a hot oven for five to seven minutes.
Carrots and onions finely chopped, sent to the frying pan to fry. As they turn golden, add mushrooms and cook together for about 15 minutes.
Add the mushrooms in the stuffing. We salt. We shave. We mix.
We get peppers. Fill the filling. Bake 20 minutes in the oven. Then take out, pour cheese on each pepper. And another 10 minutes send in the oven until golden brown.
Peppers stuffed with minced chicken, with vegetables (in a slow cooker)
In the recipe for pre-frying the filling is also used multicooker. If you are more accustomed, you can do it in a frying pan, and then in a slow cooker, then cook stuffed peppers in stewing mode. They prostomy 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.
Method of preparation
Onion is a small shred. Carrot rubbed through a grater. One of the peppers is cut into thin strips. Also cut one tomato into small pieces.
Chicken meat make mince with a blender.
Put onions and carrots in the multicooker bowl, add a spoonful of vegetable oil. Turn on the mode “Frying” for twenty minutes. Five minutes later add the sliced tomato and pepper. We continue to fry together for another ten minutes, after which we spread the mince to the vegetables, add salt, put any spices to your taste and cook until the end of the chosen program of the slow cooker (give a sound signal).
Prepare the pepper. We clean the stalk, carefully clean the seeds.
Put the fried mince with vegetables in a bowl, add a couple of tablespoons of rice to it. Stuff the peppers. Move them to the multicooker bowl.
Two tomatoes punch a blender, pour peppers. We also add water in which the peppers will be stewed. Pre-salt it a little to your liking. It remains only to choose the appropriate program of your multicooker to extinguish and wait for the signal about its completion.
Peppers with minced chicken - secrets and tricks
· Vegetables for stuffing must pass a rigorous selection - they are not allowed rot and other damage.
· In season, you can prepare peppers for stuffing for the future. Rinse, remove the seeds, put in bags for freezing and store in the freezer. It is better to fill with filling, without first defrosting, so that the vegetables do not fall apart.
· If you choose peppers of the same size, then it will look more beautiful, and they will be prepared at the same time.
