How to cook pepper stuffed with chicken and rice

Dishes from stuffed vegetables are available in almost any national cuisine. True, in each country they are made in different ways. Here everything depends on local traditions and taste preferences. The most popular, as we know, is the stuffed pepper. With chicken forcemeat and rice it is not always prepared. Nevertheless, this recipe is very interesting and worthy to talk about it separately.

Perfect combination

Many housewives prefer to prepare pepper stuffed to pamper their household members . With chicken and rice, it turns out to be very delicate, juicy and fragrant. For those who will do this for the first time, it is advisable to use the following recipe: 12 cups of sweet pepper will require a glass of rice, 350 grams of chicken fillet, salt, 2 cloves of garlic, 2 onions, 1 carrot, ground pepper, 0.5 liters of tomato juice And a little vegetable oil.

The whole process can be divided into several stages:

1. First, the filling is prepared. To do this, the first thing to do is boil the rice. This is done very simply. Rinse the rump in a saucepan, pour a glass of water and cook until the liquid is completely evaporated.
2. Grind the fillet in a blender. If it is not, then you can use the meat grinder.
3. Finely chop the onions and grate the carrots. Both products fry in vegetable oil until a pleasant orange shade.
4. Put all the prepared ingredients in one container, add pepper, salt, spices and mix well.
5. Peppers are cleaned of seeds, cutting off each of them with the tip.
6. Fill the vegetables with the prepared stuffing, and then put them in a saucepan and pour tomato juice. The workpieces should stand upright.
7. Add a little sugar and salt to the filling, and then cover and simmer for 35 minutes with a slight boil.
8. At the very end, add the chopped garlic for flavor.

After that, you can turn off the fire and allow the dish to steep for a while. It turns out a very tasty pepper stuffed. With chicken minced meat and rice, the pulp of a juicy vegetable is combined just perfectly. A tomato sauce serves as a good addition to them.

Holiday of taste

Vegetables lovers can slightly change the recipe to cook their own stuffed pepper in their own way. With chicken forcemeat and rice, the filling is a bit dry. This situation can be corrected if you add a few tomatoes. In this case, you will need: 1.5 kilograms of Bulgarian pepper, 1 onion, a glass of rice, 2 tomatoes, 1 carrot, 600 grams of chicken meat, a tablespoon of vegetable oil, salt and half a bunch of parsley.

Now it is necessary to act as follows:

1. First, the onions must be cut at random, tomatoes - cubes, and grind the carrots on a grater.
2. Then heat the oil in a frying pan. Put the onion in it and lightly passivate it.
3. Then add the carrots and fry them together for 3 minutes.
4. Put the pieces of tomatoes and simmer all together for 5 minutes.
5. Meat turn into minced meat, using any available for this mechanism.
6. Combine the products and mix them to make the mass as homogeneous as possible.
7. Peppers are cleaned from septums and seeds, and then fill the empty space with the prepared mixture.
8. Put the workpieces in a saucepan and pour salted hot water.

With medium boiling after 20 minutes stuffed vegetables will be ready.

Original Fill

Some believe that the taste of stuffed peppers is determined only by the composition of the filling. Practice shows that such an opinion is erroneous. This can be verified by preparing not quite ordinary pepper stuffed with chicken and rice. The recipe provides for the following ingredients:

1 gram of sweet pepper requires 80 grams of rice, 1 onion, 0.5 kilograms of fresh tomatoes, salt, 300 grams of chicken ground, 1 carrot, 70 grams of hard cheese, 2 cloves of garlic, a tablespoon of tomato paste, ground pepper, 2 teaspoons Sugar, a glass of broth, 2 bay leaves, spices and vegetable oil.

The process technology remains practically the same:

1. Peppers need to be washed, cut off each of them top, and then remove all the seeds and septums.
2. Rice half cook and mix with minced meat.
3. Add salt, spices, pepper and cheese, ground on a large grater.
4. With this mixture fill the peppers and put them in a deep container (saucepan) with a thick bottom.
5. Pour the products with broth and put on fire.
6. At this time, chop the onion with a grated carrot. Then add to them tomatoes, minced in a meat grinder, salt, spices, sugar and boil it all for 5-6 minutes.
7. Pour the prepared fill into a saucepan. If necessary, you can add a little more broth. Peppers should be placed under a layer of liquid. At the very end, put the garlic and bay leaf.

After 40 minutes, the fire can be turned off. Before serving on the table, add a juicy sauce and a little sour cream to each plate.

Recipes for the oven

Experts say that stuffed foods do not necessarily have to be stewed in water. It turns out that it is much easier and faster to bake them in the oven. In this way, you can prepare and stuffed peppers with chicken and rice. This requires the following products: for 4 large sweet peppers 3 tomatoes, 150 grams of hard cheese, onion, 350 grams of chicken fillet, salt, half a small vegetable marrow, turmeric, ground pepper, 2 tablespoons sour cream and the same vegetable oil.

To prepare a dish, you need to perform several operations:

1. Peppers are washed and cut them along into two pieces. Tails and tops should be preserved, seeds and septa removed.
2. Meat, onion, tomatoes and zucchini cut into small cubes. Add salt, sour cream, a little spice and mix well.
3. Prepared mass fill the halves of peppers, sprinkle them with grated cheese and put into a mold.
4. For baking in the oven will take no more than 15 minutes. Readiness can be determined by grilling cheese crust.

After that, the product can be eaten immediately using any sauces.

Energy value of a dish

Nutritionists consider this product to be very useful and as balanced as possible. As is known, the protein of meat is heavily digested by the human body. And vegetables, which contain a large amount of fiber, facilitate this process. They, of course, include pepper, carrots and tomatoes. In addition, all these products are not classified as "energy intensive". Therefore, special attention deserves the caloric content of stuffed peppers with chicken and rice. According to the calculations, it is 79.8 kilocalories per 100 grams of product. This is very small, given that the energy value of the same dish with minced pork exceeds 203 kcal. Of course, you can use beef for work. But this will not solve the problem, because the energy intensity of stuffed peppers with such minced meat will still exceed 113 kilocalories. Chicken meat in this case - an ideal option with the exception of turkey. If desired, the energy value of the finished dish can be reduced. For this you can:

• Use low-calorie brown rice (it also contains a lot of fiber);
• Refrain from frying the components of the filling (onions and carrots) and cook them for steaming;
• Picking up the ingredients for the sauce, taking more vegetable ingredients (pasta or tomato juice) and less sour cream;
• Reduce the percentage of meat in the filling, adding more rice and vegetables.

This will help to minimize the indicator, which is very important for the organization of proper nutrition.

Appliances in everyday life

It is very convenient to make stuffed chicken pepper with rice in the multivark. Perhaps, for these dishes it is intended. First you need to prepare the main ingredients: for 10 peppers of Bulgarian 400 grams of chicken meat, 1 onion, 3 tomatoes, salt, 2 tablespoons of rice, 1 carrot, water, spices and 35 grams of vegetable oil.

In this case, the dish is prepared differently:

1. First, carrots and onions must be cleaned, chopped, and then folded into a bowl of multivarks and poured with vegetable oil. Set the "Frying" mode for 20 minutes, so that the vegetables can be slightly passaged.
2. At this time, 1 pepper should be washed and cut into strips, and 1 pure tomato - crumble with lobules. Put both products on top of fried onions.
3. Chicken fillet finely chop, add to vegetables and fry, without changing the regime, a few minutes. Salt and add spices.
4. The remaining peppers are freed from the entrails in the usual way, and the tomatoes are grated on a grater.
5. Add rice to the vegetable mixture, mix and stuff the prepared mass of prepared peppers.
6. Place them vertically inside the bowl and pour tomato flesh. Add salt and water.
7. Set the display to "Quenching".

Literally in 45 minutes the multivarker will let know that the dish is ready. Now it can be laid out on plates and eat with pleasure.