7 Unusual recipes stuffed peppers

If a combination of minced meat with rice is no longer impressive, try to cook one of these options peppers: chicken, meat, seafood, mushrooms and vegetables.

1. Stuffed peppers with mushrooms and egg

Ingredients

• 4 eggs;
• 50-70 g mushrooms;
• 100 g of broccoli inflorescences;
• ¼ teaspoon cayenne pepper;
• salt, ground black pepper - to taste;
• 2 bell peppers.

preparation

Mix in a bowl the eggs, sliced ​​mushrooms and broccoli, spices and salt. Cut the peppers in half and clean them from the walls and seeds. Pour into each half egg stuffing, place peppers on a baking sheet and cook in the oven at 190 ° C for about 35 minutes.

2. Stuffed peppers in Mexican

Ingredients

• 2 tablespoons olive oil;
• ½ onion;
• 1 clove of garlic;
• 450 g of beef;
• 1 teaspoon chili powder;
• ½ teaspoon of cumin and paprika;
• salt, ground black pepper - to taste;
• 3 peppers;
• 100 g of grated cheese;
• 1 cup shredded lettuce.

preparation

A large frying pan, heat a tablespoon of oil and fry the onion until it softens. Add the garlic and cook for a minute more, then enter the shredded beef and cook it for about 5 minutes. Drain the fat, add the spices and salt.

Cut the peppers in half and clean the walls and from the seeds. Spread them on a baking sheet, drizzle with remaining oil, salt and pepper. Put in each half tablespoon of meat stuffing, abundantly sprinkle cheese and bake at 190 ° C for about 20 minutes. Ready peppers salad garnish.

3. Stuffed peppers with tuna and tomatoes

Ingredients

• 2 peppers;
• 130 g of canned tuna;
• 60g grated cheddar cheese;
• 30 g of tomato paste or tomato puree;
• 1 stalk of green onion;
• 10 g Caper;
• 1 tomato.

preparation

Cut the peppers in half and fry on the grill for 3-4 minutes on each side. Separately, mix the tuna, half the cheese, tomato paste or puree, chopped onions, capers and diced tomato. Spread stuffing on pepper halves, sprinkle with the remaining cheese and send it back on the grill for another 3-4 minutes. When the cheese begins to bubble, the dish is ready.

4. Stuffed peppers with cheese and bacon

Ingredients

• 3 chives stem;
• 50-100 g goat cheese;
• 6 slices of smoked bacon, or roast;
• 1 clove of garlic;
• 1 egg;
• ground black pepper - to taste;
• 12 small sweet peppers.

preparation

Onions chop, cheese, Bacon and garlic chop. Mix them with the remaining ingredients, except the pepper and transfer to a package. Cover it and refrigerate the stuffing in the refrigerator.

Meanwhile, prepare the peppers. Make each one long incision and remove the seeds and partitions.

Then remove the stuffing, cut at an angle and the package made of pepper. Put them in a baking cut up. Prepare in a preheated 190 ° C oven for 20-25 minutes.

5. Peppers stuffed with spinach and cheese

Ingredients

• 2 tablespoons olive oil;
• 1 large onion;
• 3 garlic cloves;
• 170 g of spinach;
• salt, ground black pepper - to taste;
• 100 g ricotta;
• 50 g of grated parmesan;
• 2 bell peppers.

preparation

Preheat a frying pan and a half tablespoons of oil and fry on it chopped onion until translucent. Add the chopped garlic, spinach and cook until soft, then add salt and pepper.

Ricotta and half of the Parmesan cheese, mix with spinach. Spread the filling on the cut in half and peeled peppers and sprinkle with Parmesan cheese residues. Bake at 220 ° C for about 20 minutes.

6. Stuffed peppers with chicken in Italian

Ingredients

• 450 g of chicken;
• 1 teaspoon Italian herbs;
• salt, ground black pepper - to taste;
• 1 tablespoon olive oil;
• 8 cherry tomatoes;
• 150-200 g of mozzarella;
• 70 g ricotta;
• 2 tablespoons minced basil;
• 2 garlic cloves;
• 4 bell peppers;
• 100 mL chicken broth.

preparation

Rub seasonings and salt fillet and fry in olive oil for about 8 minutes on each side. Ready chicken transfer to a cutting board, let rest for 5 minutes and cut into cubes.

Mix chicken with cherry tomatoes, cut in half, 100 g of shredded mozzarella, ricotta, chopped basil and garlic. Salt and pepper.

Cut the peppers, peel them from the walls and seeds. In each half put the filling and sprinkle with remaining mozzarella. Transfer peppers into a mold for baking, pour it into the broth, cover with foil and cook at 180 ° C 40-45 minutes.

7. Stuffed peppers with shrimp and pesto

Ingredients

• 12 small sweet peppers;
• 450 g of small shrimp;
• 6 tablespoons pesto;
• ¼ teaspoon ground red pepper;
• salt, ground black pepper - to taste;
• juice of 1 lemon;
• 1 tablespoon olive oil - option.

preparation

peeled shrimp boilLet cool slightly and chop coarsely. Mix them with the pesto, spices, salt and lemon juice. If the stuffing is dry, add the olive oil.

Peppers, cut in half, remove seeds and partitions. Spread the filling over them and refrigerate. Before serving the dish can be decorated with chopped herbs.

Traditional recipes stuffed peppers can be found in article about home semis.