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Stuffed pepper recipe in a slow cooker. Pepper stuffed with rice and meat in a multicooker polaris

Stuffed pepper- an all-season dish and deservedly loved.

An almost unchanged component of the filling is rice. It perfectly dilutes high-calorie minced meat, softens the taste of vegetables. Recipes adapted for cooking in multicooker are not much different from the classic ones, and they certainly are not inferior to them in taste.

Pepper stuffed with rice - general cooking principles

Pepper before stuffing must be washed under the tap, preferably warm water... Then the apical part is cut off together with the peduncle and all the seeds and partitions are selected. After that, rinse with water from the inside to wash off the remaining seeds. In most cases, the top is cut very thinly and is not used. Sometimes the top and tail are left. In this case, almost a quarter of the tops of the peppers are cut off, leaving only a third of the green "tail".

You can take any rice for stuffing pepper. Round grain, long grain, parboiled or ground. But it is worth noting that steamed cereals have a specific taste that can change the taste characteristics of the main dish. Rice groats are washed before use and delivered according to the recipe. If the cereal needs to be boiled, it is not boiled, but only brought to a state of semi-readiness. Further, they are again well washed and dried from the remaining water on a sieve or in a colander. You can boil rice both in a slow cooker and on the stove.

If not boiled rice is used for stuffing, the peppers are filled with the filling only two-thirds, since the cereal increases in volume almost three times during cooking. Also, do not tamp the "filling" tightly, the rice may not boil.

To make the rice filling juicy, onions and carrots, sautéed in a multicooker cooking bowl or in a frying pan, are added to it. Often rice and fried vegetables are mixed with mushrooms, chicken or lean minced meat, mostly mixed (pork and beef). The filling is lightly salted and seasoned with ground pepper.

Peppers stuffed with rice in a slow cooker can be cooked with or without gravy.

To fry vegetables in a multicooker bowl, use the "Fry" or "Baking" mode. Pepper is prepared mainly at the "Stew". The cooking time is always indicated in the recipe.

Pepper stuffed with rice in a slow cooker - "Diet"

Ingredients:

Eight peppers of fleshy sweet pepper;

Two large onion heads;

One big carrot;

Ripe tomato;

Half a glass rice groats;

70 ml of refined sunflower oil.

Cooking method:

1. For peppers, thinly cut the top part, carefully select all the seeds together with the partitions and rinse under cold water... On a medium grater, grate the carrots, chop the onion as small as possible.

2. Heat the oil well in the cooking bowl on the "Pastry" and dip the carrots and onions into it. Close the lid and let sit for a quarter of an hour. This time is enough for the vegetables to soften well and not burn.

3. Add the washed rice grits to the bowl. Add half a teaspoon of table salt and, stir well, heat for another five minutes.

4. Then add finely chopped garlic and small tomato slices. Mix everything well and put from the bowl into a separate bowl, cool.

5. Fill each prepared pepper two-thirds with slightly cooled vegetable mixture and transfer to a brewing bowl.

6. Pour in hot water so that it only slightly covers the stuffed pepper, and close the lid.

7. Switch on the Baking program again and wait for the water in the bowl to boil. Then switch to Stew and cook for one hour.

Pepper stuffed with rice in a slow cooker with mushrooms

Ingredients:

Large Bell pepper- 6 pcs.;

250 g fresh young mushrooms;

Carrots - 1 pc.;

Bulb;

150 g long grain rice;

Butter- 70 gr.;

Young dill;

"Russian" cheese - 50 gr .;

150 ml of thick natural tomato juice.

Cooking method:

1. Rinse the dill well with water and spread on a towel. When the greens are dry, chop with a knife.

2. Dip the tomatoes in boiling water for two minutes and cool quickly in cold water. In the area of ​​the stalk on each, make a criss-cross cuts and carefully peel off the peel. Mash the pulp with a crush.

3. Grate the carrots and onions on a medium grater or interrupt with a kitchen processor (blender).

4. Cut the champignons into medium-sized slices or slices.

5. Remove debris and unusable grains from rice groats. Rinse well and boil in unsalted water until half cooked. Rinse the boiled rice in a colander again, then leave it in it for 5 minutes. During this time, all excess moisture will go away.

6. Transfer the rice to a bowl, add mushrooms, chopped dill and vegetables to it. Pour in the tomato juice and stir well with a spoon.

7. Fill the peppers prepared for stuffing with the filling and place them in the cooking bowl, in which melt the butter beforehand. When laying out the peppers, do not put them on one side, but put them with their spouts down.

8. Close the lid and program Extinguish for 40 minutes.

9. Put the prepared stuffed peppers on a large platter, finely grate the cheese on top of each.

Pepper stuffed with rice in a slow cooker with chicken

Ingredients:

Green bell peppers - eight small peppers;

300 gr. chicken breast (fillet);

Polished rice - 100 gr.;

Two onion heads;

One glass of unsalted tomato juice

Two small carrots;

Three cloves of garlic.

Cooking method:

1. Cut as finely as possible chicken fillet or twist the meat in a meat grinder. On a medium grater, grate the carrots, chop the onion into small slices.

2. Run the multicooker in the Baking program for forty minutes and dip the carrots, chopped chicken and half of the onion into it. Add two tablespoons of unscented vegetable oil and cook without stirring for 15 minutes. Then stir and continue to simmer until the end of the program.

3. Boil the washed rice until half cooked. Combine it with grilled meat. Lightly add salt, add ground pepper to your liking and stir gently.

4. Fill the peeled peppers (seven pieces) with slightly cooled minced meat and transfer to the "saucepan".

5. Pour the tomato juice into a deep bowl. Pour the remaining onion into it, press with a garlic press or finely rub the garlic on a grater, salt to taste. Stir and pour the "gravy" over the peppers in the bowl.

6. Add a small leaf of lavrushka, peppercorns and turn on the slow cooker in the desired mode for one hour. You can use the "Bake" option. The cooking time is reduced with this mode. Set the timer for 40 minutes.

7. A quarter of an hour before cooking, open the lid and add the remaining pepper, grated or chopped into strips, to the gravy.

Pepper stuffed with rice in a slow cooker with minced meat

Ingredients:

700 gr. sweet green pepper;

400 gr. mixed minced meat;

One glass of round grain rice;

Three medium onions;

A tablespoon of thick tomato paste;

Three small tomatoes;

Three large spoons of mayonnaise or sour cream;

Cooking method:

1. Rinse the peppers and prepare them for stuffing. Rinse the sorted rice to clean water and dry it well on a sieve.

2. Pour a little oil into the bowl and set the frying program. When the oil warms up, dip the onion (two heads), cut into small pieces, into it, fry until lightly browned.

3. Remove the skins from the tomatoes and grate them into a separate bowl.

4. Grate the remaining onion with a coarse grater and combine with the minced meat. Add half the seared onion and dried rice grits. Add a few pinches of ground black pepper, salt and mix well with your hands.

5. Fill the prepared peppers with the meat mixture about 2/3 full. Do not pack the minced meat too tightly. Rice increases in volume during cooking, and rice grains will not cook in tightly filled peppers.

6. Transfer the stuffed peppers to a slow cooker. Dissolve the tomato paste in a glass of water. Pour the mixture over the peppers and pour enough water to cover them completely.

7. Add mayonnaise or sour cream and run the multicooker for an hour and a half in the stuffed pepper cooking mode ("Stew").

8. A quarter of an hour before the end of the program, add finely chopped dill to the cooking dish.

Pepper stuffed with rice and pork in a slow cooker with potatoes

Ingredients:

Five potatoes;

A pound of lean pork (pulp);

15 peppercorns bell pepper(sweet);

A pair of medium onions;

Large tomato - 1 pc.;

A couple of small carrots;

Polished rice - full glass (no slide);

200 gr. fatty, thick sour cream;

A small leaf of lavrushka;

Two spoons of tomato;

A couple of cloves of garlic.

Cooking method:

1. Take an onion and one carrot. Finely chop the onion and grate the carrots. Fry the vegetables in a cooking bowl until golden brown in vegetable oil and transfer to the minced meat.

2. Add rinsed rice, pressed garlic. Season with salt, season with a few pinches of ground pepper and knead well with your hands.

3. Fill the minced meat with the pepper. Do not condense and fill only two thirds, as the rice will increase during cooking.

4. Cut the peeled potatoes lengthwise into eight wedges.

5. Pour all the sour cream into a slow cooker and put the tomato.

6. Add the finely chopped onion, medium-sized tomato, and coarsely grated carrots.

7. After that, firmly "put" the stuffed peppers on the spouts in the bowl, and between them in the free spaces put the potato wedges. Spread the remaining potatoes on top.

8. Fill everything with drinking water so that it only slightly covers the contents of the bowl, and dip the lavrushka into it, salt.

9. Close the lid tightly and run the “Extinguishing” program for 1 hour 30 minutes.

Baked peppers stuffed with rice in a slow cooker with meat and cheese

Ingredients:

Minced pork and beef - 800 gr .;

Half a glass of dry rice cereal;

Four large fleshy peppers;

A pair of onions;

50 gr. acute hard cheese;

Spices "For meat";

A small pinch of oregano and ground pepper;

Three small cloves of garlic.

Cooking method:

1. In vegetable oil, rescue small chopped onions. This can be done in a multicooker bowl or in a skillet.

2. Rinse the rice until completely clear water. Boil until half cooked and refrigerate well. You can rinse the rice with cold water, then strain the remaining water from it, putting it on a sieve.

3. In a bowl of minced meat, add the sautéed onion, boiled rice and chopped garlic, oregano. Pepper, season the minced meat with "For meat" spices and knead well.

4. For clean peppers, cut off about a fourth part from the side of the stalk. Do not pull off the tail completely, leave it for a third. Then carefully pick out all the seeds from both sides.

5. Fill the bottom of the peppers with minced meat loosely and cover with the top, with a tail.

6. Pour six tablespoons of olive or unscented sunflower oil into a multicooker. Gently place the stuffed peppers in it on the spouts.

7. Cook on Baking for 50 minutes.

8. Open the multicooker 10 minutes before cooking. Gently, so as not to burn yourself, lift the top of the peppers by the tails and place one slice of cheese on each. Then put back the removed "lid" and bring the dish to readiness. When doing this, be sure to close the lid.

Pepper stuffed with rice - cooking tricks and tips

For stuffing, you can take frozen or preserved peppers for the winter. In this case, the cooking time should be shortened, and the rice should be boiled until tender.

Do not mix chopped meat with hot rice. Be sure to chill it under cold water and dry it well.

Lightly salve some of the onion added to the minced meat or gravy in vegetable oil. The taste of the dish will be richer. For the same purpose, in addition to tomato paste, add fresh tomatoes chopped on a grater into the gravy.

28.02.2018

If the house does not like fresh vegetables, they should be served stewed or baked: in this form, especially in tandem with meat, they will attract the attention of anyone, even a man, who believes that food should be satisfying. Peppers stuffed with meat is great dish for lunch and dinner, festive and everyday table. Depending on the composition of the filling and the method of heat treatment, it can strongly resemble stuffed cabbage, if served with sauce, or resemble light snack as is customary in Italian cuisine.

The simplest and most nutritious option for such a dish is peppers stuffed with beef and pork in a 3: 2 ratio, but you can only do with beef, or even take a light dietary one. chicken breast... Try to cook minced meat yourself to have confidence in who it is made of and what is mixed with it. If you want to thick sauce to peppers, when diluting sour cream with water, add a couple of tablespoons of wheat flour to it.

Ingredients:

  • sweet peppers - 8 pcs.;
  • beef - 350 g;
  • carrots - 2 pcs.;
  • onion;
  • tomato paste- 1 tbsp. l .;
  • sour cream 15% - 100 g;
  • a bunch of dill;
  • water - 0.5 l;
  • vegetable oil - 1 tbsp. l .;
  • salt, spices for meat.

Cooking method:

  1. Rinse the beef under running water, cut into large cubes.
  2. Put in a meat grinder or food processor, scroll to make minced meat.

  3. Mix by hand with minced meat, salt and add spices. Leave on for 15 minutes. in the refrigerator under the film.
  4. Peel and grate the carrots coarsely, put in the multicooker bowl.
  5. Pour in oil, turn on the "Baking" mode, cook for 10 minutes.
  6. Add tomato paste and darken, uncovered, for another 5 minutes.
  7. Mix hot carrots with minced meat, add chopped dill.
  8. For peppers, remove the area of ​​entry of the stalk together with the seeds, rinse them inside.
  9. Fill each filling very tightly, up to the hole.
  10. Tightly place peppers in a multicooker bowl.
  11. Dilute sour cream with water, pour over them with the resulting sauce.
  12. Lower the lid and, leaving the Bake setting, cook for an hour.

How to cook peppers with meat and rice in a slow cooker?

Combination tender minced meat and white soft rice are almost stuffed cabbage, only cabbage is replaced by sweet peppers. There are no special difficulties in preparing the dish, the technology is standard, the set of products is also. The only caveat - try to use combined minced meat, and always choose rice round and white, otherwise it will not boil over. It can also be cooked as a side dish if required. This recipe is for a regular multicooker: in a pressure cooker, the peppers will be stewed for only 20 minutes.

Ingredients:

  • meat - 300 g;
  • bulgarian peppers - 5 pcs.;
  • round rice - half a cup;
  • sour cream 20% - 3 tbsp. l .;
  • tomato paste - 1 tbsp. l .;
  • onions - 2 pcs.;
  • carrot;
  • vegetable oil;
  • salt.

Cooking method:

  1. Peel and finely chop the onion. Pour into the multicooker bowl.
  2. Pour oil, bring to transparency on the "Fry", without lowering the lid.
  3. Cut the meat into cubes, scroll through a meat grinder and mix with half of the fried onion.
  4. Peel the carrots, grate coarsely. Add to the onion remaining in the multicooker and cook until soft on the same "Fry" with the lid raised.
  5. Soak rice for half an hour, rinse, mix (without boiling!) With minced meat. Salt.
  6. Cut off the tops of the peppers, where the stalk stands, clean the seeds, rinse. Fill with minced meat mixed with rice, tamp well. Stuff not to the hole - stop 1-1.5 cm lower.
  7. Place the peppers in a multicooker bowl with the hole facing up onto the carrot and onion mixture.
  8. Stir the tomato paste with sour cream, add about 2 glasses of water. Pour the sauce over the peppers.
  9. If the liquid does not cover them by 2/3, add more water.
  10. Lower the lid of the multicooker, select the "Stew" mode and cook the dish for 1.5 hours.

Some housewives do not like when after heat treatment pepper becomes too soft, secretes a large amount of juice. In this case, they should take a closer look at Italian recipes- salt is that the products are baked at high temperatures, high humidity is not created. The composition of the filling is also somewhat different from the classic Russian - both in the presence of cheese and a few more nuances.

Ingredients:

  • sweet peppers - 4 pcs.;
  • chicken fillet - 300 g;
  • white arborio rice - 1/3 cup;
  • Parmesan - 50 g;
  • Mozzarella - 50 g;
  • egg;
  • a bunch of parsley;
  • a clove of garlic;
  • bread crumbs - 3 tbsp. l .;
  • olive oil - 1 tsp

Cooking method:


Hot stuffed peppers with meat in a Redmond slow cooker

This recipe is not for everybody's taste, since it does not use sweet bell peppers, but spicy chili large size. The general baking principle does not change, but taste qualities of this dish Not everyone will like it: most experts call it masculine. Since the roots of the recipe go back to Mexican cuisine, it is recommended to serve such stuffed peppers with egg noodles and necessarily under hot sauce Salsa.

Ingredients:

  • large chili peppers - 6 pcs.;
  • sweet bell pepper - 1 pc.;
  • minced pork - 300 g;
  • minced chicken - 300 g;
  • a bunch of cilantro;
  • cloves of garlic - 3 pcs.;
  • olive oil - 2 tablespoons l .;
  • salt, ground pepper;
  • cherry tomatoes - 12 pcs.

Cooking method:

  1. Remove the seed part from the bell pepper, cut it into small pieces.
  2. Peel and chop the garlic cloves.
  3. Wash cilantro, chop.
  4. In a multicooker bowl, warm the olive oil using the "Baking" mode. Do not lower the cover.
  5. Throw in sweet pepper cubes and cilantro. Simmer for 10 minutes, turning occasionally.
  6. Transfer to a free bowl, be sure to drain and leftovers olive oil... Stir in the garlic. Add the cherry tomatoes, cut into quarters.
  7. Pig and minced chicken put in a slow cooker. Changing the mode to "Frying" and salting, cook for 15 minutes, stirring occasionally.
  8. Add minced meat to the rest of the filling (where garlic and bell peppers), stir and pepper.
  9. Fry large chili peppers in a slow cooker - literally 2 minutes each. on each side.
  10. Remove the seed part from them, remove the skin.
  11. Fill tightly with the filling, put it back in the multicooker. Lower the lid, set the mode back to "Baking" and cook for 20 minutes.

  • Sweet peppers - exactly as much as will fit in your slow cooker;
  • Rice grits - about 1 cup
  • Chicken fillet - 300 grams;
  • Onions - 1-2 pieces of medium size;
  • Carrots - 1-2 pieces of medium size;
  • Vegetable oil - 2-3 tbsp. spoons.

For gravy:

  • Tomato juice - 1 glass (or 3 tablespoons of tomato paste);
  • Water - about 2-3 cups;
  • Ground black pepper, bay leaf, salt to taste;
  • Garlic - 1-2 cloves.
  • Onions - 1 piece;
  • Sweet pepper - 1 piece.

Cooking in steps:

We start cooking by finely chopping onions and carrots (you can grate them).

Instead of minced meat, I have chicken fillet.
It can be minced or simply chopped finely.

Preparing the pepper - remove the center and seeds.

Turn on the multicooker in the "Baking" mode for 30-40 minutes and pour 2-3 tablespoons of vegetable oil into it.
Pour onions, carrots and chicken fillet (or minced meat) into it. We close the lid and leave to stew.
You can stir every 15 minutes.

At this time, cook the rice until half cooked. I poured the cereal with water in a ratio of 1: 2 and cooked over low heat. Don't forget to salt!

Mix boiled rice with what has been fried in a slow cooker. It is better to stir not in the multicooker itself, but in a saucepan.

Now you can safely stuff the pepper and put it in the empty container of the multicooker.
The multicooker bowl is very slippery, so some of the peppers "slipped" and fell on their side. But, believe me, it did not spoil them at all!

For delicious gravy we need garlic and onions - we cut all this into small pieces.

Now we mix tomato juice, onion, garlic, black pepper, bay leaf and a little salt.

Pour the peppers with this mixture and add enough water to cover them almost completely.
At the end, if desired, you can finely chop one peppercorn and toss it into the gravy. It will be even tastier this way!
Now all that remains is to turn on the multicooker and set the "Baking" program for 40 minutes or "Slow cooking" ("Stewing") for 1-1.30 hours (in this case, pour the peppers with hot gravy and water).
When the gravy starts to boil, you can taste it with salt and add if necessary.
Wonderful awaits you after the beep tasty dish- stuffed peppers with aromatic gravy.

Prepared stuffed peppers in a multicooker Redmond RMC-4503. Power 800 watts.

Try it next time!

With the help of a multicooker, you can work wonders in the kitchen without much time and effort. This appliance can cook excellent lush biscuits, cook soups, stew meat. All food turns out to be not only tasty, but also very healthy, because products are prepared with a minimum amount of oil. Try making your favorite stuffed peppers in a slow cooker.

How to cook stuffed peppers in a slow cooker

You might think that cooking stuffed peppers in a slow cooker is very easy and simple. However, even this simple dish there are a number of aspects that give peppers refined taste and a unique aroma. Experienced chefs advise:

  • choose only fresh and meaty vegetables of the same size for stuffing;
  • rice and other ingredients, except for minced meat, must be boiled or fried until half cooked before filling;
  • always take into account the power and model of the device, since it takes a different amount of time to cook stuffed peppers in a multicooker, depending on the company;
  • to make a hearty dinner, you need to choose veal, lamb, pork for minced meat, but chicken is more suitable for tender dietary meal;
  • it is important not only to make the filling for stuffing correctly, but also to mix it thoroughly, otherwise it will be baked unevenly;
  • stuffed peppers in a slow cooker will turn out better if you use oregano, dried dill, turmeric or suneli hops for minced meat;
  • after putting the workpieces on the bottom of the bowl, be sure to add sauce or boiled water, otherwise the food will be fried, not stewed.

Stuffed pepper in a slow cooker - a recipe with a photo

Cook with step by step instructions, description and photo is much easier, especially if you have just begun to master the intricacies of cooking. Such recipes help to understand the details in more detail and to see the final result in advance. In addition, with the help of such master classes, you can not only learn how to cook correctly, but also design a beautiful presentation and make an effective presentation. Try to master any recipe for making stuffed peppers from the options below and find the one that suits your taste best.

With meat

You can fill the insides of bell pepper with almost everything that is at hand, but the dish with the addition of meat and buckwheat turns out to be much tastier, more satisfying and appetizing. If you don't want to mess around with preparing food for a long time, boil it in the evening buckwheat porridge, mince the meat and process the vegetables. In this case, the cooking time will be only half an hour.

Ingredients:

  • buckwheat - ½ cup;
  • onion - 3 heads;
  • pepper - 8 pods;
  • meat - 500 g;
  • pasta - 4 tbsp l.

Cooking method:

  1. Boil buckwheat porridge until half cooked in salted water.
  2. Saute finely chopped onions in a frying pan.
  3. Combine the finished onion with buckwheat, season with spices. We mix porridge with meat.
  4. We fill the prepared vegetable molds with the filling, put them on the bottom of the multicooker.
  5. Fill the blanks with tomato sauce made from pasta and 3 glasses of warm water.
  6. Stew the stuffed peppers with meat in the "Soup" mode for about 45 minutes.

With meat and rice

Very often, ready-made food is used as the meat component of the hostess. minced pork, but it is quite possible to replace it with regular chicken fillet. Cut the chicken into very small cubes and fry in a saucepan with onions, or chop the breast in a blender. If you want something special, new, unusual, then instead of raw fillet take a baked or smoked chicken.

Ingredients:

  • ready-made rice - 1 ½ cups;
  • chicken fillet - 0.5 kg;
  • garlic - 2 cloves;
  • tomato paste - 1/3 cup;
  • sour cream - 1 tbsp.;
  • water - 4 tbsp.

Cooking method:

  1. On the frying mode, prepare browned onions.
  2. Cut the fillet into cubes, add it to the onion and fry with the addition of sour cream for 5-7 minutes.
  3. Mix the meat mixture with rice, add garlic and spices. We fill all the peppers with the filling.
  4. We spread the blanks in a multicooker, pour in to them tomato sauce and water.
  5. We close the lid of the device, select the "Soup" program.
  6. For stewing peppers, stuffed with meat and rice, you need 45 minutes.

Classic

Meet stuffed peppers - a classic recipe! The taste of this dish is familiar to many from early childhood. Sometimes it may seem that it is so elusive that it is impossible to repeat it these days, but dreams always come true. How to cook delicious tender peppers stuffed with rice and minced meat, you will learn from this step-by-step recipe with a photo. Do not delay cooking, please your family with your favorite dish today.

Ingredients:

  • pepper - 10 pcs.;
  • minced meat - 500 g;
  • boiled rice - 1 tbsp.;
  • onion - 3 heads;
  • carrots - 2 pcs.;
  • garlic - 2 cloves;
  • sour cream - 1 tbsp.

Cooking method:

  1. Mix rice with sautéed vegetables and minced meat. Season the filling with spices, add garlic.
  2. We fill the vegetable boxes with the filling. We put the blanks in a multicooker.
  3. We mix spices, half a glass of water with sour cream. Pour out the gravy.
  4. We close the lid of the device and select the “Extinguishing” mode on the display for an hour and a half.

Diet in a slow cooker

To find diet recipe stuffed pepper in a slow cooker with a photo is not such an easy task, but quite doable. Try replacing the main ingredients - meat and rice, healthy vegetables. The nutritional value such a dish will be only 58 kcal. For comparison, in pepper cooked according to classic recipe where there is meat with rice, the energy value reaches 91 kcal.

Ingredients:

  • peppers - 6 pcs.;
  • tomatoes - 2 pcs.;
  • carrots - 2 pcs.;
  • onion - 1 pc.;
  • canned beans - 1 can;
  • garlic - 2 cloves.

Cooking method:

  1. Saute finely chopped vegetables with garlic and spices in vegetable oil.
  2. Mix with canned beans, stuff the halves of the peppers with the vegetable mixture.
  3. We spread the blanks on the bottom of the multicooker, fill it with water.
  4. We expose the “Cooking” program on the display for half an hour.

With minced meat

The multicooker is a wonderful kitchen helper. If this device could be compared with fairy-tale characters, then she would become a home Cinderella. You only need to prepare the food and put them in the bowl, the rest will be done by the miracle machine. It is equally important that the peppers in the multicooker will never burn, and a sound signal will notify about the readiness of the dish.

Ingredients:

  • peppers - 10 pcs.;
  • minced meat - 0.5 kg;
  • ready-made rice - 1 tbsp.;
  • onions - 100 g;
  • carrots - 100 g;
  • tomato paste - 2 tbsp l.

Cooking method:

  1. Finely chop the onion with carrots, sauté sunflower oil and then mix with rice and minced meat.
  2. We fill the vegetables with the filling. We put the blanks with the tail up on the bottom of the multicooker.
  3. Mix tomato paste with water, pour vegetables with gravy.
  4. We turn on the "Extinguishing" program, set the timer for 75 minutes.
  5. Season the dish with spices 15 minutes before the end.

With rice

Nowadays, many have begun to adhere to Orthodox canons. When the snow is just beginning to fall outside the window or, on the contrary, the first drops of spring have started running, all believers will face a test of their soul - fasting. It is very important during this period not only to adhere to all church laws, but also to formulate the diet correctly. Stuffed peppers without meat will be a great addition to the menu.

Ingredients:

  • pepper - 6 pcs.;
  • mushrooms - 250 g;
  • onion - 1 head;
  • carrots - 1 pc.;
  • rice - 150 g;
  • tomato juice - 1 tbsp.

Cooking method:

  1. First, you need to cook, rinse and cool the rice.
  2. Grind onion and carrots in a blender, mix vegetables with rice.
  3. Cut the mushrooms into small cubes, sauté in sunflower oil until all the liquid is gone.
  4. Add mushrooms to the rice and vegetable mixture.
  5. Fill the vegetables with the filling, set them upright in the multicooker.
  6. Pour in tomato juice or cream sauce, close the cover of the device.
  7. For cooking, select the "Stew" mode.

With vegetables and minced meat

Another simple recipe for a delicious pepper, which is additionally stuffed with vegetables. If desired, you can always modify it a little, for example, add frozen green beans, capers, and onion replace with herbs. Much will depend on your preferences. Do not forget to defrost frozen food and drain the water beforehand, otherwise the fragrant food may be spoiled.

Ingredients:

  • pepper - 1 kg;
  • meat mixture - 600 g;
  • boiled rice - 1 tbsp.;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • tomato paste - 3 tbsp. l .;
  • sour cream - 1 tbsp.

Cooking method:

  1. Cut half of the peppers into thin strips, boil the second in boiling water for 3 minutes.
  2. Chop the onion and carrots into small cubes, sauté the vegetables until cooked with pepper and salt.
  3. Mix onions, carrots, rice with minced meat.
  4. Fill the cavities in boiled pepper with the filling.
  5. We spread the blanks on the bottom of the bowl, fill in tomato-sour cream sauce.
  6. We will simmer on the "Soup" mode for 20-30 minutes.

No rice

Why do you need rice in a filling for peppers? It helps all the ingredients stick to each other, adds flavor and calorie content to the dish. If you are not a big connoisseur of this cereal, or it is simply not at hand at the moment, do not despair, but simply replace the rice with vegetables: fresh mushrooms, carrots and tomatoes. It will turn out no worse traditional dish.

Ingredients:

  • peppers - 5-7 pcs.;
  • minced meat - 500 g;
  • onions - 3 pcs.;
  • mushrooms - 300 g;
  • tomatoes - 4 pcs.;
  • carrots - 1 pc.

Cooking method:

  1. Onion with three carrots on a grater and sauté in a slow cooker on the "Fry" mode until half cooked.
  2. We shift half of the vegetables into a bowl, and add mushrooms to the multicooker.
  3. We mix the fried filling with minced meat.
  4. Pour boiling water over the tomatoes, remove the skin and finely chop.
  5. Add the second part of the onion with carrots to the tomatoes, pour half a glass of water and simmer for 5-7 minutes.
  6. We stuff the blanks with the first filling. We put it in a slow cooker.
  7. Put tomato dressing on top of them, close the lid.
  8. For stewing, select the "Soup" program and set the timer for 45 minutes.

How to make frozen stuffed peppers

Not only manufacturers kitchen appliances rushing to help young housewives, responsible food suppliers are also willing to help. Therefore, frozen peppers appeared on store shelves. The main task of semi-finished products is to reduce the time for preparing a hearty and nutritious meal. How to cook frozen stuffed peppers in a slow cooker correctly? This recipe will tell you about all the subtleties better than other words.

Ingredients:

  • minced meat - 0.25 kg;
  • frozen peppers - 2 pcs.;
  • boiled rice - ½ tbsp.;
  • grated cheese - 50 g;
  • bow - 1 head.

Cooking method:

  1. Mix boiled rice with minced meat and finely chopped onions.
  2. We fill the insides of frozen peppers with a filling, put them in a multicooker steamer bowl.
  3. To cook frozen vegetables, set the "Steam" mode on the display and double the cooking time.
  4. After the sound signal, we open the lid, but we do not get the pepper. Decorate the dish with grated cheese and turn on the "Baking" mode.
  5. Fry the tops for 7-10 minutes.

Check out other delicious recipes.

Video

Stuffed peppers are a very tasty dish that does not get boring on weekdays and at the same time it is not a shame to serve it to festive table... The dish, perhaps, has only one drawback - preparation requires trouble and time. But this does not scare the current housewives, because the multicooker will perfectly cope with the task and will eliminate the need to stand over the pan and watch how the peppers are stewed. Take advantage of these simple step by step recipes and you won't have any difficulties.

Stuffed peppers with minced meat and rice in a slow cooker

IN this recipe the amount of ingredients is given per 4.5 l bowl. You can use sour cream of different fat content, but remember that the calorie content of the dish depends on this.

Ingredients

Servings: - +

  • Sweet pepper 10 pieces.
  • Minced beef700 g
  • Rice 200 g
  • Carrot 4 things.
  • Onion 4 things.
  • Sour cream 10% 150 g
  • Flour 1 tbsp. l.
  • Sunflower oil2 tbsp. l.
  • Parsley bunch
  • Salt to taste
  • Ground black pepper taste

Per serving

Calories: 336 kcal

Proteins: 16.78 g

Fats: 17.7 g

Carbohydrates: 31.01 g

35 minutes Video Recipe Print

    Wash the peppers. Remove stalks and seeds.

    Peel the onion. Chop finely. Turn on the multicooker, select the "Fry" mode. Pour oil on the bottom. Cook the onion for 2-4 minutes, until golden brown.

    Peel and grate the carrots as well. Add to the onion and fry.

    Rinse the rice (no need to cook it). Combine with minced meat. Add some frying and mix thoroughly. Season with salt and pepper.

    Stuff the peppers. Place the fried onions and carrots on the bottom of the multicooker bowl. Display the stuffed fruit.

    Combine sour cream and flour in a separate bowl. Dilute with water to the right amount and consistency, mix until smooth. Salt well. Pour in peppers.

    Set the "Extinguishing" mode for 2 hours.

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Advice: if you cook from semi-finished products put in the freezer for the winter, it is still easier and faster: raw products are defrosted and stewed in sauce for 1-1.5 hours.


Recipe for stuffed peppers in tomato juice in a slow cooker

For pouring, do not use old rancid or too acidic juice. A freshly squeezed product, on the other hand, will improve the taste.

Cooking time: 30 minutes

Servings: 10

The energy value

  • calorie content - 223.58 kcal;
  • proteins - 14.98 g;
  • fats - 6.22 g;
  • carbohydrates - 26.96 g.

Ingredients

  • sweet pepper - 10 pcs.;
  • minced chicken - 600 g;
  • rice - 150 g;
  • onions - 2 pcs.;
  • garlic - 1 clove;
  • dill - 1 bunch;
  • sunflower oil - 1 tbsp. l .;
  • ground black pepper - ½ tsp;
  • salt to taste;
  • bay leaf - 1 pc .;
  • tomato juice - 1 l.

Step by step cooking

  1. Rinse the rice and cook in salted water until half cooked. It will take 5-7 minutes after boiling. Drain and leave to cool.
  2. Wash and peel the peppers. Chop the onions, carrots and dill. Crush or finely chop the garlic.
  3. Place the minced meat, rice and herbs in one large container. Sprinkle with black pepper and salt. Mix everything well. Start the fruits.
  4. Turn on the multicooker to the "Fry" mode. Pour into the bottom vegetable oil and sauté onions and carrots for 2-3 minutes.
  5. Put the peppers on top of the frying. Salt the tomato juice and pour it into the multicooker bowl. Drop the bay leaf. Cook in the "Braising" mode for 1 hour.

Advice: to save time on side dishes, chop the potatoes coarsely and place on top of the peppers. It will not only stew well, but will also be saturated with the aroma of gravy. Add a spoonful of sour cream or mayonnaise before serving.


Pepper stuffed with vegetables

This dish is considered vegetarian and dietary and is also suitable for fasting. Use any ingredient: white cabbage or Chinese cabbage, eggplant, squash, pumpkin, legumes, or mushrooms.

Cooking time: 30 minutes

Servings: 2

The energy value

  • calorie content - 160.44 kcal;
  • proteins - 5.45 g;
  • fats - 5.38 g;
  • carbohydrates - 22.73 g.

Ingredients

  • sweet pepper - 2 pcs.;
  • eggplant - 1 pc.;
  • onion - 1 pc .;
  • carrots - 1 pc.;
  • tomato - 1 pc.;
  • basil - 2 sprigs;
  • sunflower oil - for frying;
  • garlic - 1 clove;
  • salt to taste;
  • ground black pepper - to taste.

Step by step cooking

  1. Wash the vegetables and basil. Peel the onions, garlic and carrots. Remove the stalks and seeds from the pepper. Make a cross cut at the top of the tomato, pour boiling water over it, and then dip it in cold water. Peel off the skin.
  2. Chop the onion into small cubes. Grate the carrots. Cut the eggplant and tomato in the same way, but larger. Crush the garlic.
  3. Turn on the multicooker. Set the "Stew" mode, and cook the eggplants and half an onion for at least 10-15 minutes. Empty the bowl by transferring the vegetables to another container.
  4. Set the "Fry" mode. Cook the onions and carrots until golden brown. Season with salt and pepper. Throw in the garlic.
  5. Add tomatoes and basil to frying. Simmer for 8-10 minutes to make a gravy. During this time, fill the peppers with eggplants.
  6. Place vegetables upright in a multicooker bowl. Simmer for 15 minutes.

Advice: grate the carrots not on a coarse, but on a fine grater. This will allow her to use more juice and give the dish her own flavor.


Cooking peculiarity by type and brand of multicooker

Each model has a specific set of functions. For themselves, the hostesses choose what is more convenient. For example, the Redmond multicooker-pressure cooker has a special mode for pepper. The absence of certain functions can add work, but in most cases it is possible to find an alternative to them.

It is very convenient to cook sauté or vegetables for the filling using the "Fry" mode. It is present in the multicooker Philips, Panasonic, Redmond, Polaris, and the Scarlet and Moulinex appliances do not have such a function. In this case, you should select any mode in which the finished dish should not contain a large amount of liquid. It could be "Baking", " Fast cooking"Or modes for cereals and meat. Please note that these options usually involve the use of high temperatures. It is better to set a shorter time and, if necessary, repeat the procedure.



The extinguishing function is also not present on all models. For example, the technique of Daewoo, Toshiba and others does not have it. You can do without it by cooking stuffed peppers in the "Soup" or "Cooking" modes for 50-60 minutes. But after that, a large amount of liquid remains. You can get rid of it by setting the "Frying" or "Baking" mode for 10-15 minutes.

If it is your custom to stuff and freeze peppers for the winter, it is most convenient to cook them in the Tefal multicooker using the Pasta mode. It allows you to boil the tomato sauce, and then you can put out the workpieces. By default, the time is 8 and 30 minutes for each stage and the temperature is 100 degrees, but they can be changed.

Home-stuffed peppers have won many people for a long time. A slow cooker and recipes with photos and videos will help you make this dish quickly, tasty and without mistakes.

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