Stuffed Bell Peppers with Meat and Rice in a Pot
The tastiest, most appetizing dinner for the whole family! Stuffed peppers with meat and rice are loved by both adults and children. They are not difficult to make at all, even if it may seem so at first. This dish is often associated with autumn, but if you freeze the peppers, you can treat your loved ones to it all year round.
Updated : 07 May, 2026
Easy
About 30 min.
Ingredients
6
Bell pepper
400 grams
Ground meat
80 grams
Rice
1
Carrot
1
Onions
2 tablespoon
Tomato paste
2 tablespoon
Sour cream
500 milliliters
Water
3 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you stew stuffed peppers with meat and rice in a pot? Prepare the ingredients. Use any ground meat you like. If you buy ready-made ground meat, choose good-quality meat without additives. But it is better to grind it yourself. I used beef, pork, and chicken. If the onions are small, take 2. Any rice will work. Choose medium or small bell peppers. I used frozen peppers.
Step 2
If your peppers are fresh, wash them. Carefully cut off the stem, remove the seeds and membranes. If you leave the membranes in, they may taste bitter and spoil the finished dish. Rinse the peppers well and dry them on a towel or paper napkin. I used frozen prepared peppers. You do not need to thaw them, just take them out of the freezer before cooking.
Step 3
Cook the rice for the filling. How do you cook the rice? Rinse it several times, then pour in water using a ratio of 1 cup of rice to 1.5 cups of water. First bring the rice to a boil over high heat, then cook it over low heat under a lid until all the water has evaporated. This way the rice will cook until half-done and finish cooking while stewing inside the peppers. Cool it completely.
Step 4
Peel and rinse the onion and carrot. Grate the carrot on a coarse grater. Cut the onion into small cubes.
Step 5
Use a sauté pan or deep skillet for the vegetable base. Heat the pan and carefully pour in the vegetable oil so you do not burn yourself, then add the chopped onion. Fry over medium heat, stirring occasionally, for about 2 minutes.
Step 6
When the onion softens and begins to turn golden, add the grated carrot. Be sure to stir so the vegetables cook evenly and do not dry out. Fry for about 3 minutes. Cool the cooked vegetables completely.
Step 7
Take a deep bowl that is convenient for mixing the filling. Put in the ground meat, rice, and half of the cooked vegetables. Set aside the other half of the vegetables, you will need them later. Add salt and pepper and mix the filling thoroughly by hand until even.
Step 8
Prepare the sauce for stewing the peppers. Mix the sour cream, tomato paste, and water in a separate deep bowl.
Step 9
Use a deep pot with a thick bottom and a lid for stewing the peppers. Put the remaining cooked onion and carrot on the bottom.
Step 10
Fill the peppers with the prepared filling all the way to the top so there are no empty spaces inside.
Step 11
Place the stuffed peppers into the pot, cover them with the sauce, and add a little salt on top. Cover with a lid and bring to a boil over high heat. Lower the heat and stew the peppers under the lid for another 35-40 minutes until done.
Author note
Share the recipe
