Stuffed peppers with rice and vegetables in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake pepper stuffed with vegetables and rice in the oven? Prepare the products. Take a medium-sized pepper so that it has time to bake in the oven. I took the round-grain rice, but in general any variety will do, choose according to taste. A set of vegetables can also be any, except or instead of the one I suggested, tomatoes, eggplants, zucchini will do. I advise you to leave onions and carrots — the filling is juicier with them. Pre-wash and dry all vegetables.

2. Step 2:

   

   Peel the onion and cut into small cubes.

3. Step 3:

   

   Cut the peeled carrots arbitrarily — you can use cubes, circles, straws, I just grated it on a coarse grater. The rest of the vegetables (beans and corn) do not need to be prepared. My beans are frozen, there is no need to defrost them. If you use other vegetables, then cut them in the same way.

4. Step 4:

   

   Preheat the pan over low heat, pour vegetable oil on it. Lay out the onion and carrot. Fry them, stirring, for 5 minutes, until soft.

5. Step 5:

   

   Rinse the rice in several waters, drain the remaining water well. Pour the rice into the pan with the vegetables. Mix the products. Fry the rice for a couple of minutes, stirring.

6. Step 6:

   

   Pour boiling water into the pan for 2/3 of the volume of rice. Add salt and pepper. You can also add your favorite spices.

7. Step 7:

   

   Cover the pan with a lid and leave the rice to cook over low heat.

9. Step 8:

   

   When all the liquid is absorbed, add the beans to the rice. Stir and keep on fire for a couple more minutes.

10. Step 9:

    

    Then turn off the heat and add the corn. Mix it up. The filling is ready. The rice turns out to be half-cooked, so it should be, finally it will be cooked in the oven. You can boil rice separately from vegetables and only then mix it with them, but I like it this way more, less dishes get dirty.

11. Step 10:

    

    Cut off the tails of the peppers along with part of the pulp, but do not throw them away. They will act as caps. Remove the middle along with the seeds. Pepper in this recipe is not pre-boiled.

12. Step 11:

    

    Stuff the prepared pepper with the filling. Place them standing in a baking dish. Only 6 pieces fit into mine, although the filling was enough for 8 medium peppers.

13. Step 12:

    

    Cover the peppers with lids so that the filling does not dry out when baking. Put the form with the peppers in the oven, preheated to 180 ° C. Bake the peppers for 30 minutes. Focus on your oven.

14. Step 13:

    

    Five minutes before the end, you can sprinkle the peppers with grated cheese on top. If you are preparing a lean dish or following a vegetarian diet, then exclude this step. I used mozzarella, but any cheese that melts well will do.

15. Step 14:

    

    Remove the finished peppers from the oven, cool slightly and serve to the table. Enjoy your meal!