Selection of pepper fillings

Sweet pepper came to our culture from America and has won love and respect in many countries. Its juicy and sweet fruits will decorate any dish with their presence: borscht, soup, stew, sauce, salad, but are especially good in stuffed form.





Nature seems to have specially created peppers to stuff them: it is convenient to cut the peduncle, peel from seeds, stuff, bake in the oven or stew in a deep pan.

If the combination of rice and minced meat is boring, you can try to change the ingredients to your taste. Or you can prepare one of these options: with eggs, cheese, eggplant, chicken, tuna or cottage cheese.

With eggplants, stuffed pepper with eggplants is the most that neither is an autumn dish. It perfectly combines the most useful seasonal vegetables.





The ingredients

• 7 Bulgarian peppers
• 2 eggplant
• 2 bulbs
• 1 carrot
• 2 tomatoes
• 2 tbsp vegetable oil
• 100 ml of water
• green
• salt, pepper

Preparation

1. Peel the eggplant and cut the cubes. Put them in a frying pan with an open lid on a high heat with 1 tablespoon of vegetable oil.
2. Cube the onions. Rub the carrots on a large grater, after 10 minutes add to the eggplant. Add more oil, extinguish all together for another 5 minutes, slightly reducing the fire.
3. Rub two skinless tomatoes and add them to the pan or replace them with two tablespoons of tomato paste. Add the spices, stir. Cover the container with a lid. Extinguish another 10 minutes on minimum heat and leave to cool.
4. How to stuff pepper? Wash the peppers, peel them off the core and remove the peduncle. If desired, you can blanch the peppers before stuffing for literally three minutes in salted boiling water. Then they will be softer, not broken. Then fill them with the already cooled eggplant mince.
5. In a high form for baking, pour water so that the peppers do not burn and stick to the bottom. Spray the peppers and spray them with oil. Bake in a 180-degree oven.
6. Bon appetit!

With carrots and cottage cheese



The ingredients

• 6 Bulgarian peppers
• 5 large carrots
• 2 bulbs
• 0.5 tbsp walnuts
• 4 tbsp sour cream
• 2 cloves of garlic
• 1 bundle parsley
• 200g cottage cheese
• 0.5 tsp oregano
• 5g white ground pepper
• 200g hard cheese

Preparation

1. First we have to prepare the pepper. For this recipe, halves are used, but if desired, you can do it with wholes. Wash the pepper, cut and peel the seeds. Put the halves on the oiled bowl and send to the oven for 20 minutes. 180 degrees would be enough.
2. In the meantime, make a roast. Slice the onions finely and rub the carrots on a large grater. Roast them separately.
3. To prepare the filling, mix roasted onions and carrots with crushed greens, cottage cheese, walnuts and garlic. Sprinkle, spice and spice. Instead of cottage cheese, you can take half-raw rice.
4. Fill this appetizing filling with half the pepper and smear it with sour cream. Put it in the oven again for 20 minutes. Just before you're ready, sprinkle pepper with grated cheese.
5. Bon appetit!

With chicken in Italian



The ingredients

• 4 sweet peppers
• 450g chicken fillet
• 8 cherry tomatoes
• 150-200g mozzarella
• 70g ricotta
• 2 tbsp ground basil
• 2 cloves of garlic
• 100ml broth
• 1 tsp Italian herbs (optional)
• salt and pepper
• fillet

Preparation

1. Rub the chicken fillets with seasonings and salt.
2. Roast for 8 minutes on each side.
3. Let the meat cool and cut the cubes.
4. Mix the chicken with cherry tomato halves, half chopped mozzarella, ricotta, basil and chopped garlic. Sprinkle and pepper. Filling for Bulgarian pepper ready.
5. Cut the peppers along into 2 halves. Clean the partitions and seeds. In each half, put the filling and sprinkle with grated mozzarella.
6. Put the peppers in a baking mold, pour the broth into it and cover it with foil.
7. Cook 40-45 minutes at a temperature of 180 degrees.
8. Bon appetit!

To make the dish look as spectacular as possible, it is better to use colorful peppers. Mayonnaise can be replaced with sour cream or yogurt if you adhere to a healthy diet.





The ingredients

• 3 Bulgarian peppers
• 3 chicken eggs
• 300g hard cheese
• 2 cloves of garlic
• 2 tbsp mayonnaise
• dill
• salt, pepper to taste

Preparation

1. Boil the hard-boiled eggs and let them cool.
2. Rub the cheese on the finest grater, add to it crushed garlic, mayonnaise, chopped greens, salt, black pepper and stir.
3. Wash the peppers, cut the tops, remove the seeds and partitions. Carefully dry the pepper cavity with paper napkins.
4. Now parch the peppers: pick up a spoonful of cheese mass and fill the peppers tightly with it. Spread over the walls, leaving room for the egg.
5. In each pepper, put a boiled egg in the middle, then fill the remaining space with a cheese mixture. The tighter the filling, the better it will hold when cutting pepper.
6. Send the peppers to the fridge for 3 hours, so that all the ingredients are well grasped.
7. After the specified time, remove the peppers from the refrigerator and cut with a sharp knife into mugs 2 cm thick. Bulgarian pepper with cheese and egg is ready, spread it on a plate and enjoy an elegant snack!

With tuna and tomatoes



The ingredients

• 2 peppers
• 130g canned tuna
• 60g cheddar cheese
• 30g tomato paste
• 1 stem of green onion
• 10g capers
• 1 tomato
• salt and pepper

Preparation

1. Cut the peppers in half and roast for 3-4 minutes on each side.
2. Mix the pulp of canned tuna, half cheese, tomato paste, finely chopped onions, capers and cube-cut tomato.
3. Spread the filling on halves of pepper, sprinkle the remaining cheese and send for 3-4 minutes on the grill.
4. When the cheese is completely melted, the dish is ready.
5. Bon appetit!

Jalapeño with cheese in clay A pleasant and original spicy snack. Many will like it, as the cheese filling perfectly shades the sharpness of pepper.





The ingredients

• 12 jalapeño peppers
• 100g flour
• 100g breadcrumb
• 2 eggs
• 200g hard cheese
• 400g soft cheese
• vegetable-oil
• salad leaves, salt and pepper to taste

Preparation

1. Grind the cheese.
2. Snap along (not to the end) each pepper. Remove the seeds. If you leave it a little, it will get worse.
3. Mix grated cheese and fresh greens.
4. Fill the peppers with stuffing.
5. Mix flour in a bowl with eggs and crushed crackers (not necessary).
6. Drop the peppers in flour, then in the egg and crackers.
7. Send it to the fridge for 1 hour.
8. Warm up the vegetable oil pan.
9. Roast the peppers from all sides.
   
   
   
10. Serve it on the table. Bon appetit!

To turn out really tasty, choose elastic pepper with thick walls. It is he who will be able to give the filling the perfect aroma and taste. Try to choose peppers of the same size - then they will not differ in readiness.

In order not to deny yourself a favorite delicacy in winter, prepare pepper one of the ways described in our article. It is perfectly preserved, and all winter you can enjoy the flavors of summer.