The fleshy peppers extremely useful, but not everyone likes it raw. But the hollow fruit of pepper are perfect for stuffing. Stuffed peppers - a tasty dish, elegant and fragrant, but not expensive. Not surprisingly, this dish is so popular.

Secrets of the popularity

Homeland pepper - American continent. After the discovery of America pepper appeared in Europe, and it began to grow in the southern countries with a mild climate. Pepper began to add to salads, meat dishes, fish and poultry, marinate, make him a spicy seasoning and, of course, stuff.

Stuffed peppers - a dish of Bulgarian, Romanian, Macedonian and Azerbaijani cuisine. Interestingly, filling in different national cuisines, various. In Bulgaria, for example, like stuffed peppers feta cheese with herbs and serve as an appetizer Low calorie snacks . In Romania, often prepared vegetarian stuffing tomatoes, onions and rice. Azerbaijan prefer minced mutton, and in Russia for minced beef and pork used.

Of course, there are many other options for filling. For example, a real culinary classic - stuffing of minced meat with rice. Also, minced meat mixed with vegetables, herbs, bread crumbs. To prepare the stuffing can be used and a bird, such as chicken. Very tasty, though unusual, stuffing fish. The original taste of the peppers with cheese filling. And vegetable fillings there are so many. Peppers stuffed with mushrooms, tomatoes, eggplants, carrots, onions and garlic.

Vegetarian recipes stuffed peppers are tasty and inexpensive, especially if you cook the dish in summer or autumn, when the season comes vegetables. But the peppers stuffed with meat is very economical dish. Stuffed vegetables - the easiest way to cook a small amount of meat meal for the whole family. Such foods differ excellent taste and perfectly saturated.

Selection of raw materials

For stuffing ideal fleshy fruits smooth shape with firm flesh, without propped places. Do not try to stuff the small pointed peppers, which are intended for the preparation of hot sauces and preserves. Do not get out of the flat plate and peppers that are usually baked on the grill and marinated. Color pepper does not matter. As a rule, for cooking selected peppers of different colors - if the dish looks particularly impressive.

For cooking the peppers should be selected about the same size, so they were ready at the same time. Elaborate pre-training is required: Pepper simply cut the top part (with the "tail") and remove the core. Discard the tops of peppers is not: they can be used as a "cap" for the stuffed fruit.

Preparation of stuffing

During cooking the stuffing should absorb the smell of sweet pepper and also give part of their flavor vegetable shell. To the dish was comfortable there, stuffing should be juicy and soft, but not scattered on the plate and shape retention.

Minced meat is better to take fatter - perfect pork, but you can also use lamb. Very good and mixed minced meat. The meat is required to be added for juicy ingredient that is in the process of preparing to absorb the meat juices. The most commonly used rice, which has a neutral taste. But if rice is not - does not matter. Suit and breadcrumbs, and soaked in water for meatballs Cutlets: a variety of national cuisines , Stale white bread, and even bran or semolina.

Quite original taste of peppers stuffed with meat mixed with buckwheat, and if you want you can try other kinds of cereal. All cereals except manna should boil until half before cooking the filling. If stuffing is added to the semolina, the stuffing should be let stand for at least twenty minutes to semolina swollen.

Also added to the stuffing of chopped onions (raw or roasted), but also - on request - garlic, herbs, spices. Stuffing should be firmly salt, otherwise the finished dish will seem too bland. But add the egg as in burgers, there is no need: it will only make the dishes taste more rough.

Tasty stuffing can be cooked without meat. For example, boiled until half of the rice with carrot and onion zazharki, with mushrooms, cheese and leek or with a gentle omelet with eggs, whipped with sour cream Smetana: untold riches of Russian cuisine   and greens. The originals will certainly taste pepper stuffed with slices of fish with vegetables and rice.

Cooking

Stuffed peppers can be boiled in water or broth, baked in the oven or simmer in the sauce. For boiling pepper is best to use a pan with a thick bottom. Peppers vertically installed at the bottom of the pan and pour hot broth, so that the liquid is completely covered vegetables. The broth is desirable to add a little more spice.

More often peppers stewed in sauce, which completely fill vegetables. Preparation can be carried out in a deep frying pan or saucepan with a thick bottom. Simmer peppers can not only on the plate, but also in the oven in a deep pan.

Traditionally sauce made from sour cream mixed with tomato paste, but there are possible experiments. For example, you can replace sour cream, and you can opt out of the milk component of the peppers and cook in any tomato sauce. A small amount of hot peppers, garlic, herbs only decorate the dish.

The cooking stuffed peppers depends on the composition of the filling: on its own vegetable shell prepared quickly, for 15-20 minutes. if the filling is used raw ground beef, the peppers are completely ready after 40-60 minutes of cooking or extinguishing. If the stuffing is made from bystrovarkoy fish, the dish comes to readiness in half an hour.

Maria Bykov

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