Prepare peppers stuffed with vegetables in a slow cooker. Stuffed pepper in a slow cooker
I don't know people who don't like stuffed peppers. After all, this dish is delicious, beautiful, fast and simple. The very shape of the peppers just asks to put something in them)) Stuffed peppers are popular among many peoples, hence the variety of fillings: this is not only known to us chopped meat, but also couscous, carrots, cabbage, mushrooms,,, cheese and even fruits. The most important thing is to stew the stuffed peppers well, so that both the pepper and the filling are saturated with each other's aromas. For stuffing, you can use peppers of any color, shape and size. Peppers of different colors look elegant in a plate. Today I cook stuffed peppers in a slow cooker according to my unpretentious recipe, perhaps it will be useful to someone.
Ingredients:
- bulgarian pepper - 9 - 10 pcs.
- minced meat - 400 g
- rice - 1 multi glass
- onions - 1 - 2 pieces
- carrots - 1 - 2 pieces
- tomatoes - 3 - 4 pcs (or tomato paste - 1 tablespoon)
- sunflower oil
- salt, spices and herbs to taste
- Bay leaf
- garlic - 2-3 cloves
for the sauce:
- sour cream - 100 - 150 g
- flour - 1 tbsp. l.
- salt pepper
How to cook stuffed peppers in a slow cooker:
First, fry the vegetables. In a multicooker, you can do this in the "baking" or "frying" mode.
You can load everything into the multicooker bowl at once and stew it for 20 - 25 minutes, or you can in the usual way, as you prepare gravy on the stove - first fry the onions, then add grated carrots and after a few minutes grated tomatoes (or tomato paste).
While the vegetables are fried, we prepare the minced meat. Mix the minced meat in a cup, raw rice, add half of the fried vegetables, salt and pepper, mix well. The second half of the vegetable gravy remains in the bowl, we will put the peppers on it.
Wash the pepper, cut off the stalk, remove the seeds. Fill the peppers with prepared minced meat, put them in the multicooker bowl.
Prepare the sauce. Dissolve sour cream in water, add flour, salt and pepper to taste. Mix well with a whisk.
Pour the sauce over the stuffed peppers. Add a couple of bay leaves, finely chopped herbs and chopped garlic.
Close the lid of the multicooker, set the "baking" mode for 60 minutes. Or cook in the "stewing" mode for 1.5 - 2 hours.
Serve stuffed peppers with sour cream and fresh herbs.
Bon Appetit!!!
You can stuff peppers different fillings, but my favorite is meat and rice. Very satisfying and tasty, besides, it is quite easy to cook them in a multicooker. And you can take any meat, but the best is pork or chicken.
Meat can be minced or minced. This time I used minced chicken... If desired, you can add grated carrots and chopped onions to the peppers before stewing.
You can add any greens to taste. For example parsley or dill.
Ingredients for stuffed peppers with meat
- Bulgarian pepper - 10-12 pieces
- Rice - 100 grams
- Minced chicken - 250 grams
- Tomato paste - 2 tablespoons
- Dry dill - to taste
- Salt to taste
- Ground black pepper - to taste
- Vegetable oil - 2 tablespoons
- Ground paprika - pinch
How to cook stuffed peppers with meat and rice in a slow cooker
1. First you need to prepare bell peppers... Wash, dry and cut the stalk with seeds. Peppers can be used in all colors and sizes.
2. Boil rice in advance until half cooked. I advise you to use round rice, it is very suitable for this dish. If you are using minced meat, you should pre-fry it. You do not need to fry the minced meat. Mix rice with meat (minced meat). 
3. Add ground paprika, salt and black pepper to taste. Add dill and mix thoroughly. You can add your favorite spices and seasonings to taste. 
4. Stuff the peppers with the resulting filling. Pour vegetable oil into a multicooker bowl, put peppers. Dissolve tomato paste in 1 glass of water, add lightly salt and pour into a bowl. You can add bay leaves, carrots, onions, or herbs. Instead of tomato paste, you can use natural tomato juice... Switch on the multicooker to the "stewing" mode, cook for 1 hour. 
Cool the finished peppers a little and transfer to a plate, sprinkle with herbs and serve. 
Watch also the video: how to cook stuffed peppers with meat in a slow cooker.
Bon Appetit!
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 with pork in a ratio of 3: 2, but you can only do with beef, or even take a light dietary chicken breast... Try to cook minced meat yourself so that you 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:
- Rinse the beef under running water, cut into large cubes.
- Put in a meat grinder or food processor, scroll to make minced meat.
- Mix by hand with minced meat, salt and add spices. Leave on for 15 minutes. in the refrigerator under the film.
- Peel and grate the carrots coarsely, put in the multicooker bowl.
- Pour in oil, turn on the "Baking" mode, cook for 10 minutes.
- Add tomato paste and darken, uncovered, for another 5 minutes.
- Mix hot carrots with minced meat, add chopped dill.
- For peppers, remove the area of entry of the stalk together with the seeds, rinse them inside.
- Fill each filling very tightly, up to the hole.
- Tightly place peppers in a multicooker bowl.
- Dilute sour cream with water, pour over them with the resulting sauce.
- 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 a 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 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 glass;
- sour cream 20% - 3 tbsp. l .;
- tomato paste - 1 tbsp. l .;
- onions - 2 pcs.;
- carrot;
- vegetable oil;
- salt.
Cooking method:
- Peel and finely chop the onion. Pour into the multicooker bowl.
- Pour oil, bring to transparency on the "Fry", without lowering the lid.
- Cut the meat into cubes, scroll through a meat grinder and mix with half of the fried onion.
- 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.
- Soak rice for half an hour, rinse, mix (without boiling!) With minced meat. Salt.
- 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.
- Place the peppers in a multicooker bowl with the hole facing up onto the carrot and onion mixture.
- Stir the tomato paste with sour cream, add about 2 glasses of water. Pour the sauce over the peppers.
- If the liquid does not cover them by 2/3, add more water.
- 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. General Principle baking 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:
- Remove the seed part from the bell pepper, cut it into small pieces.
- Peel and chop the garlic cloves.
- Wash cilantro, chop.
- In a multicooker bowl, warm the olive oil using the "Baking" mode. Do not lower the cover.
- Throw in sweet pepper cubes and cilantro. Simmer for 10 minutes, turning occasionally.
- Transfer to an empty bowl, be sure to drain and the rest of the olive oil. Stir in the garlic. Add the cherry tomatoes, cut into quarters.
- Put the minced pork and chicken in a slow cooker. Changing the mode to "Frying" and salting, cook for 15 minutes, stirring occasionally.
- Add minced meat to the rest of the filling (where the garlic and Bell pepper), stir and pepper.
- Fry large chili peppers in a slow cooker - literally 2 minutes each. on each side.
- Remove the seed part from them, remove the skin.
- Fill tightly with the filling, put it back in the multicooker. Lower the lid, change the mode to "Baking" again and cook for 20 minutes.
Those who love bell peppers try to add it to all possible dishes. But there is also a recipe where this fragrant vegetable is the basis. Self-reliant and very tasty dish it turns out if you cook pepper stuffed with meat and rice in a slow cooker. The simplicity of preparation, the juiciness and aroma of the peppers make this recipe a favorite in many families. He is often remembered for preparing a gala dinner in the summer. And even in winter, you can not give up on it if you freeze peeled whole peppers in the freezer. To make stewed stuffed peppers, we need:
- half a kilogram of any meat;
- two large onions;
- two cloves of garlic;
- one large carrot;
- one chicken egg;
- 70 g dry rice;
- dried herbs;
- 100 g low-fat sour cream;
- two tablespoons of vegetable oil;
- salt pepper.
Step-by-step recipe for pepper stuffed with meat and rice in a slow cooker
- First of all, we prepare the minced meat. To do this, wash the meat, cut it into pieces, dry it with a paper towel.
- Peel the onion and garlic. We cut one onion in large pieces- for a meat grinder.
- Twist the meat, onion and garlic in a meat grinder. Salt, pepper the whole mass, break one into it a raw egg and knead thoroughly.
- Next, add washed raw rice and dried herbs to the minced meat. Mix well again - the minced meat for the filling is ready!
- We wash the peppers warm water, carefully cut off the top with the stalk from them and take out the seeds. We discard the seeds, and the top can be left as an original cap for peppers.
- So that the pepper does not taste bitter, pour over it with boiling water.
- We clean the carrots, wash and rub on a coarse grater.
- Cut the remaining onion into quarters of rings.
- We set the "frying" mode on the multicooker. Put the carrots and onions in a bowl and fry until softened. The process will take us about ten minutes. Then turn off the multicooker.
- The browning time can be used to stuff the peppers. With a tablespoon or a teaspoon, pick up a little minced meat and put it in vegetables. It is not necessary to firmly compact - the main thing is that the peppers are filled to the top.
- Preparing the filling - mix the sour cream thoroughly with one liter of water, add some salt, add dried greens (you can also fresh, of course).
- Gently put the stuffed peppers in the multicooker pan. It is highly desirable to do this vertically so that the minced meat does not leave our vegetables during the boil. If there are not enough peppers for a snug and secure installation, you can fill the empty spaces with raw potato wedges.
- If there are more peppers, you can put several pieces horizontally on top - they will be cooked almost steamed.
- When everything is ready to start the program, pour in the diluted sour cream. If the fill is not enough to cover three quarters of the height of the peppers, add water to the desired level.
- We put caps with tails on the peppers, close the multicooker and turn on the "stewing" mode for one hour and forty minutes.
You can also cook this dish, according to another video recipe.
Serve the finished dish with the sauce. Peppers stuffed with meat and rice in a slow cooker turns out to be very tender and juicy. Try it - you will be satisfied with the result! Prepare delicious and dietary main courses with the website
Stuffed pepper in a multicooker with minced meat and rice - a very tasty and satisfying second dish, which is not as difficult as it seems at first glance. It is enough to read and watch step by step recipe, and you can easily make a hearty dinner for your family. In this process, the multicooker will become an indispensable assistant, because using this device, you will reduce the cooking time several times! The amount of food is based on a 5 liter bowl.
This dish can be prepared with both fresh and frozen peppers. Usually I peel the peppers, take out the cores, put them neatly in a bag and cook such delicious peppers after thawing.
TIME: 1 hour 30 min.
Average
Servings: 8
Ingredients
- Bulgarian pepper - 1200 g;
- Rice - 200 g;
- Minced meat - 600 g;
- Onions - 2 pcs.;
- Carrots - 2 pcs.;
- Vegetable oil - 50 g;
- Tomato paste - 100 g;
- Salt, ground black pepper - 1 tablespoon;
- Bay leaf - 1-2 pcs.
Preparation
First of all, you need to prepare the filling for the stuffed peppers in a slow cooker. To do this, rinse rice of any kind and boil in plenty of water until half cooked. Place on a sieve with small holes and rinse cold water... Allow excess liquid to drain.
Onions and carrots must be peeled and then rinsed under running water. Cut the first into small cubes, the second - chop on a coarse grater. Pour some vegetable oil into the pan and send it to the stove. When it's hot, add the prepared vegetables to it. Fry the onions with carrots a little, then reduce the heat to a minimum, and simmer under the lid for another 5-8 minutes. Remember to stir the vegetable mixture occasionally.
Add tomato paste to vegetables and mix well. Simmer for about five more minutes. Instead of pasta, you can add tomatoes or tomato juice grated through a sieve - the pepper will turn out delicious in any case.
Add any minced meat to boiled, cooled rice. You can use pork, beef, chicken, turkey or assorted. Send half of the vegetable frying there and mix the filling well. Season with pepper and salt, add your favorite spices if desired.
It's time to prepare the bell peppers. It is better to choose even fruits, small in size. The pepper should be firm and free from damage. Rinse the vegetables and peel them free with a sharp knife. Do this carefully so as not to damage the integrity of the pepper. Stuff the prepared fruits with minced rice using a teaspoon. Place the peppers in the bowl, making sure the vegetables are snug against each other.
Pour about a liter of hot water into the remaining frying. Stir, bring to a boil, season with salt and pepper. Add lavrushka and boil for a few more minutes. Ready tomato sauce pour into a bowl of peppers. Ideally, the vegetables should be almost completely covered in the gravy. Close the appliance lid and start the extinguishing program. Set the time, focusing on the power of your kitchen assistant... On average, stuffed peppers are cooked in a slow cooker for about an hour.
Stuffed peppers in a slow cooker with meat and rice are ready.
Serve warm with sour cream or any other suitable sauce... Bon appetit to you and your family!
Note to the hostess:
- For stuffing pepper, you can use other, a wide variety of fillings. It can be mushrooms fried with onions and vegetables, braised cabbage, buckwheat with meat and cheese, salted cottage cheese with herbs. Filling options may be different - fantasize, experiment and surprise your loved ones with original dishes.
- For this dish, you can prepare another gravy - creamy. To prepare it, peel one onion, cut it as you see fit, and fry it. Add carrots chopped on a coarse grater and simmer for 5 minutes. Pour the vegetables with 15% sour cream, in the amount of 200 ml and mix. Add a few glasses of hot water, salt and pepper, depending on your taste. Add a couple of allspice peas and lavrushka leaves if desired. Cover the skillet with a lid and simmer for about ten minutes. Pour the prepared peppers with hot gravy, then cook as usual.
Stuffed peppers with minced meat and frozen rice in a slow cooker
Billets from bell peppers stuffed with minced meat and rice can be made at any time when you have a free minute. It is very convenient to have such semi-finished products in the freezer, you just have to take them out and send them to the prepared gravy. In times of acute shortage of time, bell pepper preparations will become a real salvation.
Ingredients for pepper blanks:
- Minced meat from any meat - 200 g;
- Sweet pepper - 1 kg;
- Rice groats - 100 g.
- Fresh carrots - 1 pc.;
- Onion - 1 pc.;
- Salt, any spices - to taste;
- Vegetable oil.
For the sauce:
- Tomato paste - 80 g;
- Water - 1 L;
- Medium-sized carrots - 2 pcs.;
- Large onion - 1 pc.;
- Ground black pepper, salt, spices - to taste;
- Bay leaf - several pieces;
- Allspice peas - 3-4 pcs.;
- Vegetable oil.
Preparation
To freeze the pepper, you need to free the main ingredient from the core, wash and dry it. While the pepper is drying, prepare the filling. Boil rice until half cooked, rinse under running water and cool.
Cut the peeled and washed onions and carrots into strips. You can grind it in any other way that is convenient for you, for example, by rubbing it on a grater. Now the prepared vegetables need to be fried in oil until golden brown.
Combine minced meat, fried vegetables and boiled rice in a separate bowl. Season with salt, pepper and season with your favorite spices to taste. Using a teaspoon, fill the prepared peppers with the filling.
Take a disposable bag and place the peppers in it. Send the blanks to the freezer, where it can be stored for up to four months.
When you want to taste this dish, you just have to prepare the sauce. To do this, peel the vegetables for gravy, and chop in a convenient way.
Pour a few drops of oil into the multicooker bowl and set the "frying" mode. Send vegetables there and fry until golden brown.
Dissolve the tomato paste in a glass of water to make the liquid homogeneous. Pour the mixture over the vegetables and stir. Top up with remaining water, season with allspice and pepper, salt, and other spices. Add bay leaf and stir well again. Bring the sauce to a simmer using the simmer or simmer mode. Taste again, if any spices are missing, add more.
Remove the frozen peppers and dip them into the gravy, one at a time. Cook using the "simmering" mode for about one hour. It may take a little more time, depending on the power of your technique.
Stuffed peppers with vegetables in a slow cooker
This dish is great for those who are watching their figure or observing the fast. And also peppers with vegetables can be served as a side dish for meat, poultry or fish. In any case, it is very tasty, appetizing and healthy!
Ingredients:
- Fresh carrots - 300 g;
- Onions - 200 g;
- Bulgarian pepper - 15-17 pcs.;
- Fresh tomatoes - 7-8 pcs.;
- Rice - 300 g;
- Garlic - 2-3 cloves;
- Salt, pepper, aromatic spices - to taste;
- Fresh herbs - 1 bunch;
- Vegetable oil for frying vegetables.
For gravy:
- Medium onion - 1 pc.;
- Tomato paste - 80 g;
- Water - 750 ml;
- Seasonings and any herbs to taste.
Preparation
- For cooking vegetable filling, washed rice should be boiled in salted water. Try to keep it a little hard, then the filling will turn out to be crumbly. Leave the rice to cool while preparing the vegetables.
- Cut the peeled onions and garlic into small cubes. Rinse the tomatoes and remove the attachment points of the stalks. Then cut them into small cubes as well. Chop the carrots on a coarse grater.
- Send carrots and onions to the pan with preheated vegetable oil... Fry until a nice, ruddy color.
- Combine fried vegetables, boiled rice, tomatoes and garlic in a separate bowl. Add chopped fresh herbs. Season the filling to your liking using pepper, salt, and other spices. If you want the filling to have a beautiful sunny color, add a pinch of turmeric. Mix the resulting mass well.
- Peel the bell peppers gently and wash well. Use a teaspoon to fill it with the filling. Pour some oil on the bottom of the multicooker bowl and put the pepper there.
- Prepare the gravy. Cut the peeled onion into half rings and fry on a sunflower or olive oil until rosy. Add tomato paste to it, stir and simmer for a few more minutes. Pour in water, add spices and, if desired, spices. Simmer the resulting mass for 10 minutes. Add chopped fresh herbs shortly before cooking.
- Pour the peppers in the multicooker bowl with hot sauce. Close the lid and set the "extinguishing" mode. Stuffed peppers with vegetables, cook in a slow cooker for about 40 minutes.
Note to the hostess:
Stuffed vegetable peppers can also be cooked with eggplant in the summer. Use lightly fried eggplant and rice slices. The pepper can be cut into halves. One pepper makes a delicious portioned dish.
Also, stuffed bell peppers with vegetables will turn out to be very appetizing, green peas... Sprinkle with grated hard cheese 10 minutes before cooking. Peas can be used both fresh and frozen.
