With apples, bacon and cottage cheese: 5 mouth-watering recipes for stuffed peppers

Summer is not only cool drinks, ice cream, salads, fruits and berries, but also stuffed peppers, which literally fights on the spot with their aroma alone, especially when the choice of filling is so great that you want to try everything at once. Especially for such an occasion, we managed to collect the most delicious and original recipes.

1. With mushrooms and lentils

Pepper stuffed with mushrooms and lentils is a dish that combines all the best and most nutritious ingredients. So, without overloading the body, you can get enough for the whole day.

Ingredients:

• Bulgarian red or yellow pepper - 4 pcs;

• Green lentils - 1 glass;

• Onion - 1 pc;

• Garlic - 3-4 cloves;

• Champignon mushrooms - 300 g;

• Sunflower oil - 8 tsp;

• Vegetable broth from a cube - 1 glass;

• Fresh spinach - 1 small bunch;

• Salt - to taste;

• Italian herbs - 1 tbsp;

• Ground chili pepper - 0.5 tsp;

• Ground black pepper - 0.5 tsp;

• Cheese - for garnish.

Cooking method:

• Wash lentils under cold running water;

• Then boil until cooked;

• Drain the water;

• Cool;

• Wash the pepper;

• Remove the stalk and pith with seeds;

• Peel the onion;

• Cut into small cubes;

• Peel the garlic;

• Pass through a press or grind;

• Fry for three to four minutes with onions in a little sunflower oil;

• Wash the mushrooms;

• Clean up;

• Dry;

• Cut into small cubes;

• Add to onions with garlic;

• Stir;

• Cook for two to three minutes;

• Then add vegetable broth;

• Boil;

• Simmer for about five minutes;

• Wash spinach;

• Grind;

• Send to the pan to the mushrooms;

• Add lentils;

• Season with salt, chili, pepper, herbs;

• Stir gently;

• Cook for about three minutes;

• Stuff the peppers with the resulting filling;

• Sprinkle with grated cheese on top;

• Put the pepper on a baking sheet lined with parchment;

• Cover with foil;

• Send to an oven preheated to 190 degrees for twenty minutes;

• Then remove the foil and cook for another ten minutes;

• Sprinkle with fresh chopped parsley before serving, if desired.

2. With meat and tomatoes

Juicy tomatoes and equally juicy minced meat are what you need for the perfect filling. And let the whole world wait, because it is unrealistic to resist such a stuffed pepper, even when it is served cold.

Ingredients:

• Minced meat (of your choice) - 300 g;

• Large sweet pepper - 2-3 pcs;

• Medium onion - 1 pc;

• Fresh parsley - 1 small bunch;

• Milk - 0.5 cups;

• Baton - a couple of slices;

• Large tomatoes - 1 piece;

• Hard cheese - 50 g;

• Water - 0.5 cups;

• Salt - to taste;

• Ground black pepper - to taste;

• Mayonnaise - 4 tsp.

Cooking method:

• Soak the loaf pulp in milk;

• Peel the onion;

• Cut in small pieces;

• Wash the parsley;

• Dry;

• Tear off the leaves;

• And finely chop;

• Put in a bowl;

• Add minced meat;

• Stir slightly;

• Add the loaf crumb soaked in milk (squeezed out beforehand);

• Season with salt, pepper;

• Stir;

• Wash the pepper;

• Remove the stem and core;

• Cut into two equal parts to make boats;

• Fill each half with a filling;

• In a bowl, mix chopped tomatoes with mayonnaise and grated cheese;

• Stir;

• Gently distribute the resulting sauce over the meat filling;

• Put the pepper halves in a baking dish;

• Add water;

• Send to an oven preheated to 180 degrees for forty-forty-five minutes;

• Before serving, sprinkle with fresh herbs and garlic, if desired.

3. With bacon and cottage cheese

Pepper stuffed with bacon and cottage cheese will appeal to all those who do not particularly like pure cottage cheese.

Ingredients:

• Large sweet peppers - 4 pcs;

• Hard cheese - 70 g;

• Medium fat cottage cheese - 200 g;

• Bacon - 4 strips;

• Eggs - 2 pcs;

• Garlic - 3-4 cloves;

• Sunflower oil - 2 tsp;

• Salt - to taste;

• Ground black pepper - to taste;

• Fresh parsley - several branches.

Cooking method:

• Wash the parsley;

• Dry;

• Cut in small pieces;

• Take a part for decoration;

• Transfer the rest to a bowl;

• Add cottage cheese;

• Drive in eggs;

• Stir and add grated cheese and finely chopped garlic;

• Season with salt and pepper;

• Wash the pepper;

• Remove stalks and seeds;

• Cut into two equal parts to make boats;

• Stuff the halves with the resulting filling;

• Sprinkle with fresh parsley on top;

• Transfer the halves to a baking dish, having previously greased with sunflower oil;

• Send to an oven preheated to 180 degrees for twenty five to thirty minutes.

4. With buckwheat and minced meat

It is not at all necessary to use rice for stuffing peppers; you can take buckwheat and minced meat. Believe me, such a dish will turn out to be many times tastier than the classic version.

Ingredients:

• Sweet pepper of medium size - 6 pcs;

• Buckwheat - 100 g;

• Medium carrot - 1 pc;

• Minced assorted meat - 350 g;

• Butter - 2 tsp;

• Water - 0.5 l;

• Tomato paste - 2 tsp;

• Salt - to taste;

• A mixture of ground peppers - to taste;

• Fresh parsley - 3-5 stalks.

Cooking method:

• Wash carrots;

• Clear;

• Grate on a medium grater;

• Fry for three to four minutes in butter;

• Then add minced meat;

• Stir gently;

• Cook for seven to ten minutes;

• Rinse buckwheat under cold running water;

• Pour into a skillet for minced meat;

• To fill with water;

• Season with salt and pepper;

• To cover with a lid;

• Simmer over medium heat until all liquid has completely evaporated;

• Remove from heat and cool;

• Wash the pepper;

• Dry;

• Cut off the tops;

• Carefully remove membranes and seeds;

• Stuff the peppers with the resulting filling;

• Cover with hats;

• Put the peppers in a baking dish;

• Pour tomato paste diluted in water;

• Send to an oven preheated to 200 degrees for twenty five to thirty minutes;

• Sprinkle with fresh parsley before serving.

5. With walnuts and apples

Spicy peppers stuffed with green apples and walnuts under a cheese "head" is a dish that will be appreciated even by true gourmets.

Ingredients:

• Large sweet pepper - 4 pcs;

• Large green apples - 2-3 pcs;

• Kernels of walnuts - 1 glass with a slide;

• Hard cheese - 100 g;

• Garlic - 1 medium-sized head;

• Ground black pepper - to taste;

• Salt - to taste;

• Fresh parsley - 1 small bunch.

Cooking method:

• Wash the pepper;

• Dry;

• Remove the stalk and seeds with membranes;

• Cut into two equal parts to make boats;

• Wash the apples;

• Remove the core;

• Cut the pulp into small cubes;

• Grind the kernels to a medium crumb state;

• Finely chop the garlic or pass through a press;

• Wash the parsley;

• Dry and grind;

• Grate cheese on a coarse grater;

• In a bowl, mix apples with garlic, part of parsley, walnuts, salt and pepper;

• Stuff the halves of the pepper with the resulting mixture;

• Sprinkle with grated cheese on top;

• Put the halves of the pepper on a baking sheet, first covering it with parchment paper;

• Send to an oven preheated to 180 degrees for about thirty to forty minutes or until a light brown crust forms on the pepper and cheese;

• Sprinkle with fresh herbs before serving.

And in continuation of the topic, read also about what fillings are the perfect complement to stuffed tomatoes.