A few tips and recipes, how delicious to cook peppers stuffed in the oven

In summer, often prepare dishes, filling fresh vegetables with various fillings. For example, as a "shell" zucchini, cabbage, potatoes. Among all the variety of similar dishes are peppers stuffed. In the oven, baked this dish turns out to be externally much more appetizing than stew in the usual way with sauce in a saucepan. For what reasons?

We list the main:

- From above the dish is beautifully browned.

- Products are obtained unchanged in form, as they are placed on a baking tray in one row.

- Peppers stuffed in the oven are cooked evenly. When extinguishing in a pan, this can not be achieved (the bottom row is usually somewhat "collapsed", and the upper one can be damp).

What else can the peppers cooked with roasting be stuffed with? In the oven, they are often fried, sprinkled with cheese, regardless of the internal filling. As the filling can act as a meat mince, and mushrooms or vegetables. In any case, the cheese crust covering the top layer with a melted layer of every peppercorn looks very appetizing. Let's consider some variants of toppings for vegetable "case".

Classic recipe "Stuffed peppers with minced meat and rice"

To prepare eight servings (for each of the two baked halves) you will need:

- one medium bulb;

- one small carrot;

- half a kilo of minced meat (pork and beef in equal proportions);

- half a glass of rice;

- salt;

- Spices.

Cut large fruits in half along, free of seeds, without removing the "tail". Medium and small sizes of peppers can be filled entirely, cutting the stalk with a sharp knife in a circle. To remove bitterness, fruits are usually blanched for two to three minutes in boiling water. Rice boil until half cooked, rinse with cold water and pour into a colander for draining. Grate the carrots and finely chopped onions quickly fry in oil. Mix the meat with rice and cooled vegetables. Forcemeat salt, season with spices to your liking. Start the peppers and put them in a roasting dish. Pour the sauce during the cooking or after, before serving.

Peppers stuffed: in the oven, with eggplant

Two medium bulbs and three "blue" cut into cubes and fry in oil until soft. Then mash with a fork until smooth. Half a cup of chopped nuts, one hundred grams of grated cheese and two crushed cloves of garlic mixed with the vegetable mixture and salt. Eat a piquant mass of peppers and bake in the oven for twenty minutes.

Cooking recipe for stuffed pepper with mushroom filling

One carrot grate on a medium grater and fry in oil together with a chopped onion and chopped champignons (400 g). Stew until completely evaporated. Blend the mixture, pepper and sprinkle with a tablespoon of tomato paste. After complete cooling, add chopped greens of dill and parsley. Then stuff the peppers and put the baked in the oven for half an hour, watering the sour cream sauce. This dish can be served both hot and cold.