Garnish of carrots and peppers rich in vitamins and minerals such as: vitamin A - 89.9%, beta-carotene - 97.1%, vitamin B6 - 13.8%, vitamin C - 46.8%, vitamin E - 23.8%, vitamin K - 13.6%, chlorine - 17.7%, cobalt - 20.7%
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Among the traditional summer dishes can be safely attributed stuffed peppers - national dish Bulgarian, Moldavian and Romanian cuisine. To prepare it, you use seeded bell peppers, rice and minced meat (most often beef). Stuffed peppers are boiled in water or served as a separate dish. But not all housewives agree with this. They are still racking their brains over what to serve stuffed peppers with and coming up with more and more new side dish options. Some of them are presented in our article.
To preserve most of the vitamins and minerals, modern housewives prefer not to boil stuffed peppers, but to bake them in the oven. Otherwise, the cooking technology is not much different from the traditional recipe. We suggest stuffing vegetables with minced beef and rice, then baking them, and we will also tell you how to make the dish juicy and beautiful at the same time.
Step-by-step preparation of the dish is as follows:
In this case, there is no question as to how to serve stuffed peppers. A photo of the dish prepared according to the recipe suggested above is presented above. Half a green stuffed pepper on bright red tomato puree looks very stylish and elegant. Bon appetit!
Those people who prefer to serve stuffed peppers without a side dish will like the recipes delicious sauces to the dish. They will be especially useful for baked peppers, where very little gravy remains as a result of cooking in the oven. In this case, you can serve stuffed peppers as an independent dish on a separate plate, after pouring it with a specially prepared sauce.
We offer two sauce options: sour cream-garlic and tomato. The first sauce is prepared on the basis of sour cream (20%) with the addition of garlic, spices and herbs. To prepare it, you need to whisk in one bowl sour cream (250 g), garlic squeezed through a press (4 cloves), a pinch of salt and black pepper. Greens in the form of chopped fresh or dried dill are added as desired. The finished sauce can be served in a special sauceboat, or you can pour it directly on top of the peppers so that they are better soaked and become more juicy and aromatic.
Since stuffed peppers are traditional recipe, as a rule, are prepared in tomato sauce, and they are served with it. Therefore, the option for preparing tomato sauce proposed below is more suitable for oven-baked peppers, with or without gravy.
For the tomato sauce you will need blanched and strained tomatoes (1 kg), spices in the form of black and red pepper, salt, garlic (1 clove), onion (2 pcs.), vegetable oil. During the cooking process, first, tomato puree is brought to a thick consistency, and 5 minutes before the end, garlic, spices and salt are added to it. The onion is fried in vegetable oil in a separate frying pan. Then it is combined with tomato puree and served with stuffed peppers.
The sauce is sauce, but many people still lack a side dish for stuffed peppers. For example, hearty potatoes, boiled rice or some other porridge. And the first thing that comes to mind when you need to decide what to serve stuffed peppers with is to make mashed potatoes.
To prepare this classic side dish, boil peeled potatoes in salted water. You need to cook it for 25 minutes from the moment the water boils or until cooked. After this, the water from the pan must be drained and the potatoes themselves must be crushed using a potato masher, gradually adding melted butter (50 g) and warm milk (200 ml) to the puree. Serve the prepared side dish immediately with the stuffed peppers. When serving, mashed potatoes can be poured with the gravy in which the peppers were stewed.
When preparing a traditional side dish, you can deviate a little from the rules. For example, potatoes will turn out much more aromatic and tastier if you add garlic, dill or cheese squeezed out through a press.
If the preparation of stuffed peppers occurs at the beginning of summer, when there are a lot of new potatoes on sale, it is better to serve them as a side dish, not mashed potatoes. At the same time, you can cook it directly in the peel, where it contains the most beneficial substances for the body.
Let's consider another option with which you can serve stuffed peppers. The side dish in the form of new potatoes is prepared in the following sequence:
Despite the fact that rice is always added to the filling for stuffed peppers, it is also often served as a side dish to the main dish. Buckwheat or other cereals are used less often. It would seem that rice is absolutely the wrong product to serve stuffed peppers with. But in fact, these two dishes go well together in taste.
The secret to preparing this as a side dish is that the grains should not be washed or soaked before cooking. Only in this case will it be possible to preserve the structure of the rice and prevent it from overcooking.
So, pour a couple of tablespoons of vegetable oil into the bottom of a dry pan, heat it and add rice (1 tbsp.). Stir the rice with a wooden spatula until it becomes translucent. Now you can add boiling water (1.5 tbsp), after salting it (1 teaspoon). Cover the pan with a lid and leave the side dish to simmer over low heat until cooked. Do not open the lid and stir the rice. When serving, the side dish is placed on the bottom of the plate, and the stuffed peppers are placed on top of it. Bon appetit.
Minced meat is far from the only filling option for making peppers. Vegetarians and people who adhere to church fasts prefer to cook this dish with mushrooms. At the same time, to make stuffed peppers also very healthy, the recipe uses brown rice. Using this cooking technology, vegetable halves with filling are baked in the oven in tomato sauce. After this, it will be necessary to beautifully serve the stuffed peppers to the table so that even true meat-eaters cannot resist their appetizing appearance.
For 4 servings, you will need to peel and cut two large red peppers in half lengthwise. At this time, boil brown rice until almost done in a 1:2 ratio (1 cup rice - 2 cups water or vegetable broth). Chop the mushrooms. Combine rice, mushrooms and part of the tomato sauce in one bowl. The filling should be fairly moist, but not runny. Stuff the pepper halves with the resulting mass, pour in the remaining sauce (1 ½ cups in total), cover with foil and place the dish in the oven for 40 minutes to bake at 200 degrees.
All that remains is to figure out what to serve the stuffed peppers with. The side dish, the photo of which is presented above, involves the use of the following ingredients for its preparation:
To prepare the side dish, simmer leeks and raisins in a frying pan in vegetable broth, adding salt and pepper to taste. When the onion becomes soft and the liquid is absorbed, the dish can be removed from the heat and placed on a plate with the stuffed peppers.
Potato or pea puree with butter, rice or any other cereal is ideal as a side dish. But what should those who try to minimize the number of calories in a finished dish do? What to serve stuffed peppers with for those on a strict diet?
The ideal option in this case would be a side dish in the form of a mixture of lettuce leaves and vegetables, which are sold already washed and dried in special bags called “Salad Mix”. One such package may contain arugula and chard, Chinese cabbage and spinach, iceberg lettuce, radish and carrot slices, white cabbage with carrots and celery, etc. The point of this mix is that you just pour the contents of the bag into a bowl, season it with oil, and the salad is ready. It can be served as a side dish to any dish, including stuffed peppers.
Light salad from fresh vegetables, with juicy onions, seasoned with vegetable oil, will not leave anyone indifferent. What side dish to serve stuffed peppers with if it’s summer outside is not even discussed. A low-calorie salad of cucumbers and tomatoes will harmoniously complement the taste of the main dish, while adding virtually no calories to it. Making this side dish couldn’t be easier.
First you need to wash and cut the cucumbers and tomatoes in random order. Then add onion half rings, bell peppers and other vegetables that suit your taste. As a dressing, you can use any vegetable oil, such as sunflower, flaxseed or olive. For a piquant sourness, sprinkle the salad with lemon juice, and for a spectacular serving, sprinkle it with herbs. The side dish is served on one plate with stuffed peppers. To prevent the gravy from mixing with the vegetables, you should not pour it over the peppers when serving.
Traditional side dishes for stuffed peppers in the form of mashed potatoes, rice or buckwheat get boring very quickly. Over time, I want to try to cook something new and interesting. A tasty alternative to boring side dishes can be pumpkin baked with herbs, spices and olive oil. It turns out so tasty that the question of what to serve stuffed peppers with... festive table, disappears by itself.
To prepare a side dish for this recipe, you will need a pear-shaped fruit, or rather the part of the fruit where there are no seeds. It needs to be washed well and peeled using a vegetable peeler. Then the pumpkin is cut into small cubes (about 2 cm thick). Next, they need to be placed in a baking dish in one layer and mixed with spices.
The amount of spices with which the pumpkin is baked can be adjusted to your taste. It is imperative to add garlic squeezed through a press (4 cloves), red and black pepper, salt, rosemary, and a little olive oil. After this, you need to shake the mold well and grate more nutmeg on top. The pumpkin is baked in the oven at 200 degrees for 30 minutes. During cooking, the dish must be stirred so that the vegetable cubes bake evenly. Place the finished pumpkin on a plate with the stuffed peppers. If desired, the garnish can be decorated on top green onions and grated parmesan. The taste of the dish will only benefit from this.
Fresh or cooked vegetables are the most common side dish for stuffed peppers. They complement the taste of the finished dish, making it more harmonious and interesting. Along with traditional lettuce leaves, cucumbers and tomatoes, you can cook green beans as a side dish. This will not only diversify the taste of the dish, but also serve stuffed peppers beautifully.
To prepare the side dish, the bean pods must be boiled until half cooked. To do this, their ends must be cut off, and the prepared pods must be thrown into a pan of boiling salted water for no more than 4 minutes. Place the finished green beans in a colander and cool.
Meanwhile, fry a few cloves of garlic, crushed with the flat side of a knife, in olive oil. After a couple of minutes, remove the garlic, adding green beans and chopped cherry tomatoes to the pan. You can also use regular tomatoes. However, they will have to be first blanched, peeled and only then cut into cubes. Green beans cook in tomato for about 5 minutes, after which it is laid out on a plate with stuffed peppers. This side dish can be served hot or cold.
Everyone chooses the ideal side dish for stuffed peppers for themselves. Some people like it better fresh salads from vegetables or traditional mashed potatoes, while some prefer to serve the dish separately from the side dish. The taste of stuffed peppers will not become worse or better, only its presentation will change.
We are used to the combination of pepper and corn in salads, but have you ever tried a side dish of corn with bell pepper? It goes well with grilled meat, but even without meat - the dish is simply wonderful! The sweet taste of both main components is further emphasized by a spoonful of sugar, while chili pepper and garlic add spiciness to the dish. If you don’t overdo it with salt, you can get a sort of Asian balance of taste, when the dish is at the same time sour, sweet, spicy, and salty, but none of the shades outweighs.
I like to make a side dish with bell peppers and red and yellow pepper corn. Green, unripe ones are not so sweet, and can even be slightly bitter, so personally they bother me here. But whether the pepper is red or yellow, or mixed - it doesn’t matter, in principle.
If you don't have tomatoes on hand own juice, they can be replaced tomato paste, but then you will need to take a little more water from under the canned corn.
bell pepper clean from green tails and seeds and cut into large pieces. The form, in principle, is not important.
Fry the peppers in olive oil with a teaspoon over high or medium heat granulated sugar until it becomes soft enough to become covered with a brownish glaze. At this stage, there should be a chili pod with the pepper. If you like it spicy, you can cut it, if you don’t like it, leave it uncut, but it should be there for the flavor.
When the pepper is ready, add chopped garlic and parsley, tomatoes in their own juice and corn (you can add water from a jar). If you don’t want it to be spicy, on the contrary, remove the chili pepper.
While stirring vigorously, fry everything together over high heat until a thick brownish sauce forms (it will take just a couple of minutes). At the very end of cooking, add salt and add spice with black pepper, if necessary.
You can use bell peppers with corn and tomatoes in their own juice as a side dish with grilled meat or seafood.
Bon appetit!
Our dish will look brighter and more appetizing if we use peppers of different colors for cooking, but this is not necessary, you can cook the one you have on hand.
Wash and clean the pepper: remove the seeds and white veins. Then rinse again and dry with paper towels. Cut into fairly large chunks. 
Pour olive oil into a frying pan and fry whole cloves of garlic. As soon as the garlic changes color and turns golden, throw it away. 
After removing the garlic, immediately place the pepper cut into strips into the frying pan. Cover it with a lid and simmer until soft. 
Prepare the olives and capers: remove the pits from the olives and rinse the capers with cold water. I left the olives whole; if desired, you can cut them into rings. 
Once the peppers have become soft, add olives and capers to the pan. Only after this add salt to taste. Remember that capers are quite salty and therefore less salt may be needed. 
We continue to simmer the pepper for another 5-10 minutes without a lid, so that the excess liquid evaporates. 
So, vegetable side dish Sweet pepper is ready and can be served both warm and cold. If you want to prepare the second option with a sweet and sour marinade, then instead of putting olives and capers, add apple cider vinegar and sugar to the frying pan (6:1 ratio in tablespoons, but focus on your taste and you can reduce or increase the dose of vinegar or sugar).
Then simmer the peppers for a few more minutes without a lid over high heat until the vinegar has evaporated.
You can also add a small spoon of mustard to add spiciness and piquancy.
Bell peppers with onions are excellent home preparation for the winter, an ideal snack for a quick fix, a delicious hot main course and side dish suitable for meat dishes. In its raw form it is also light salad for breakfast or dinner. By diluting two main products with additional ingredients, you can get a menu for the whole week.
If you have a desire to cook winter preparation, choose colorful varieties of sweet peppers - ready dish it will look bright, cheerful and very appetizing. The same applies to peppers stewed with onions, and to peppers, stuffed with meat and rice. For salads, it is better to select bell peppers not so much by color as by juiciness: yellow-orange and red ones are preferable in this case.
The most common and simplest way to prepare this stewed dish is as follows:
Marinated sweet pepper with onions it is prepared like this:
