A variety of fillings for stuffing pepper creates room for the cook's imagination.
Pick your recipe
The cooking scheme for stuffed peppers is very simple: cook the minced meat, peel the fruits, stuff them and stew until cooked. But do not count the variations! The most popular are peppers stuffed with minced meat. As a rule, with rice. Also, minced carrots, onions and herbs are placed. The rest is a matter of taste.
As a filling, chicken, fish, mushroom stuffing is perfect. As a cereal additive, buckwheat, millet and wheat can be used. It is better to add cheese to such fillings for a gentle taste. An excellent filling is obtained if mashed potatoes or lentils are used as an ingredient. Almost any unsweetened product can serve as the basis for minced meat. This is a matter of taste and imagination of the cook.
Gravy is also different. The simplest is based on tomato juice. You can take fresh tomatoes, peel them and finely chop and stew peppers in this. For those who like fatter - pour vegetable oil into the pan before braising. Mild dietary properties result in sour cream gravy. Sour cream is diluted with water in the proportion ½ (per glass of water - ½ cup sour cream). Add herbs and spices to taste.
Peppers can be cooked in advance and served as a cold snack. It is better to cook the gravy before serving or warm it up.