Stewed peppers stuffed in a slow cooker. Peppers stuffed with meat and rice in a slow cooker

Perhaps, every housewife has her original "secret" recipes for stuffed peppers in a slow cooker. Fruits of any color and size are used, the main thing is that they are whole. Almost everything can be used as a filling: minced meat or poultry, cereals, cabbage or dried fruits. And the use of spices in various proportions and combinations will add new, unique notes to the overall taste ensemble. The classic of the genre is the stuffing from minced meat, rice, onion and garlic.

The five most commonly used ingredients in recipes are:

The food always turns out delicious and bright! Cooking a dish in a slow cooker is a guarantee that it will turn out not only tasty, but also healthy. Can be used for cooking seasonal vegetables, which have just been collected, and frozen semi-finished products. The modes that will need to be used depending on the selected recipe and the sequence of actions are "Stewing", "Frying" and "Baking". Experiment in the kitchen, show your imagination and everything will work out!

Stuffed peppers in a slow cooker with minced meat and rice is a very tasty and satisfying second course that is prepared, not as difficult as it seems at first glance. Enough to read and see 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 by several times! The quantity of products is calculated on a bowl with a volume of 5 liters.

This dish can be prepared with either fresh or frozen peppers. Usually I clean the peppers, take out the cores, carefully put them in a bag and after defrosting I cook such delicious peppers.

TIME: 1 hour 30 min.

Average

Servings: 8

Ingredients

• Bulgarian pepper - 1200 g;
• Rice - 200 g;
• Minced meat - 600 g;
• Onion - 2 pcs.;
• Carrots - 2 pcs.;
• Vegetable oil - 50 g;
• Tomato paste - 100 g;
• Salt, ground black pepper - 1 tbsp;
• Bay leaf - 1-2 pcs.

Cooking

First of all, you need to prepare the filling for stuffed peppers in a slow cooker. To do this, rinse rice of any variety well and boil in plenty of water until half cooked. Place on a fine mesh sieve and rinse cold water. Let excess liquid 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 a little vegetable oil into the pan and send it to the stove. When it is hot enough, put the prepared vegetables there. Onions with carrots need to be fried a little, then reduce the heat to a minimum, and simmer under the lid for another 5-8 minutes. Don't forget 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 grated through a sieve or tomato juice- Pepper will be delicious anyway.

To boiled, cooled rice, add any chopped meat. You can use pork, beef, chicken, turkey or assorted. Send half the vegetable fry there and mix the filling well. Pepper and salt, add your favorite spices if desired.

It's time to prepare the bell pepper. It is better to choose even fruits, small in size. The pepper should be firm and undamaged. Rinse the vegetables and free them from the core 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 that the vegetables fit snugly together.

Pour about a liter into the remaining frying hot water. Stir, bring to a boil, season with salt and pepper. Add parsley and simmer for a few more minutes. Ready tomato sauce pour into bowl with peppers. Ideally, the vegetables should be almost completely covered in the gravy. Close the lid of the device 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 owner:

• For stuffing peppers, 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 greens. Filling options may be different - fantasize, experiment and surprise your loved ones with original dishes.

• For this dish, you can cook another gravy - creamy. To prepare it, peel one onion, cut as you see fit, and fry. Add chopped carrots on a coarse grater and simmer for 5 minutes. Pour vegetables with 15% sour cream, in an amount of 200 ml and mix. Add a few cups of hot water, salt and pepper according to your taste. If desired, put a couple of peas of allspice and parsley leaves. Cover the pan with a lid and simmer for about ten minutes. Pour hot sauce over prepared peppers, then cook as usual.

Stuffed peppers with minced meat and rice from a frozen billet in a slow cooker

blanks from bell pepper 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 moments of acute lack of time, bell pepper blanks will be a real salvation.

Pepper Ingredients:

• Minced meat from any meat - 200 g;
• Sweet pepper - 1 kg;
• Rice groats - 100 g.
• Fresh carrot - 1 pc.;
• Bulb - 1 pc.;
• Salt, any spices - to taste;
• Vegetable oil.

For 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 - a few pieces;
• Allspice peas - 3-4 pcs.;
• Vegetable oil.

Cooking

To freeze the pepper, you will need to free the main ingredient from the core, wash and dry it. While the peppers are drying, prepare the filling. Boil the rice until half cooked, rinse under running water and cool.

Peeled and washed onions with carrots cut into strips. You can grind in any other way that is convenient for you, for example, by rubbing on a grater. Now the prepared vegetables need to be fried in oil until golden brown.

In a separate bowl, combine minced meat, fried vegetables and boiled rice. Salt, pepper and season with your favorite spices to taste. Using a teaspoon, fill the prepared peppers with stuffing.

Take a disposable bag and put peppers in it. Send blanks to freezer where it can be stored for up to four months.

When you want to try this dish, all that remains is to prepare the sauce. To do this, clean the vegetables for gravy, and chop in a convenient way for you.

Pour a few drops of oil into the multicooker bowl and set the “frying” mode. Send vegetables there and fry until golden brown.

Dilute in a glass of water tomato paste to make the liquid homogeneous. Pour the mixture into the vegetables and stir. Add the remaining water, season with allspice and regular pepper, salt, and other spices. Put Bay leaf and mix well again. Bring the sauce to a boil on the “cooking” or “stewing” mode. Taste again, if any spices are missing, add more.

Take out the frozen peppers and dip one at a time into the gravy. Cook using the “stew” mode for about one hour. It may take a little more time, it depends on the power of your equipment.

Stuffed peppers with vegetables in a slow cooker

Such a dish is great for those who follow their figure or observe fasting. 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;
• Onion - 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 greens - 1 bunch;
• Vegetable oil for frying vegetables.

For gravy:

• Bulb of medium size - 1 pc.;
• Tomato paste - 80 g;
• Water - 750 ml;
• Seasonings and any greens - to taste.

Cooking

1. To prepare the vegetable filling, washed rice should be boiled in salted water. Try to keep it a little firm, then the filling will turn out crumbly. Leave the rice to cool while you prepare the vegetables.
2. Cut the peeled onion and garlic into small cubes. Rinse the tomatoes and remove the attachment points of the stalks. Then cut them into small cubes as well. Grind carrots on a large grater.
3. Send carrots and onions to a pan with heated vegetable oil. Fry until a beautiful, ruddy color.
4. In a separate bowl, combine the fried vegetables, boiled rice, tomatoes and garlic. Add chopped, fresh herbs. Season the filling to your liking with 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.
5. Carefully free the bell pepper from the core and wash well. Use a teaspoon to fill it with filling. Pour a little oil into the bottom of the multicooker bowl and put pepper there.
6. Prepare the gravy. Cut the peeled onion into half rings and fry in sunflower or olive oil to blush. Add tomato paste to it, mix and simmer for a few more minutes. Pour in water, add spices and, if desired, spices. Simmer the resulting mass for 10 minutes. Shortly before readiness, add chopped, fresh herbs.
7. Pour the hot sauce over the peppers placed in the multicooker bowl. Close the lid and set the "extinguishing" mode. Stuffed peppers with vegetables, cooked in a slow cooker for about 40 minutes.

Note to the owner:

stuffed vegetable peppers in the summer, you can also cook with eggplant. Use lightly fried pieces of eggplant and rice. Peppers can be cut in half. One pepper will make a delicious portioned dish.

Stuffed bell peppers with vegetables will also turn out very appetizing, green peas. Sprinkle them with grated hard cheese 10 minutes before they are ready. Peas can be used both fresh and frozen.

No one has been able to determine exactly where this dish came from. It is usually referred to as Bulgarian, Azerbaijani, Romanian or Moldovan cuisine. Of course, now every nation has adapted it for itself, and we will try to cook a recipe that matches our time - stuffed peppers in a slow cooker.

You can make preparations for yourself for the winter or for the arrival of guests. Minced peppers keep well in the freezer. The pepper itself is also subject to freezing - then its shape will not change after cooking.

You can clean the pepper in different ways, cutting out the stalk or cutting the vegetable around the perimeter so that the “lid” remains. It can be covered with a stuffed pepper for beauty.

Recipe with standard ingredients, all tested against palatability. The only know-how is that we cook stuffed peppers in the Polaris slow cooker.

Ingredients:

• 13-15 medium sized peppers;
• 600 g mixed minced meat(pork and beef);
• 1 large onion;
• long-grain rice with a volume of 180 ml;
• oil for frying;
• 2 tbsp. / l tomato paste;
• 3 tbsp. / l sour cream for pouring.

Cooking:

Pepper with carrots

How to cook minced meat at home? Suitable for chicken, beef or lamb.

Ingredients:

Cooking:

1. We cut the meat into pieces, clean and cut the onion, grind everything together with a blender or meat grinder. Salt, pepper.
2. Here the rice is also originally raw. We prepare it in the same way as the previous recipe says, and add it to the minced meat.
3. We put herbs or greens (parsley, cilantro) and mix.
4. Peel the remaining onion and cut into cubes, carrots also need to be peeled and grated.
5. In the slow cooker, select "Baking" and set the timer for 40 minutes, after which we pour into the bowl vegetable oil, fall asleep onions and carrots. All this is fried for 20 minutes. without lid, stirring occasionally.
6. At this time, we clean and wash the peppers, stuff them.
7. We remove the skins from the tomatoes by blanching, rub on a grater.
8. We lay out the stuffed peppers in a slow cooker so that the lids are on top, pour over the tomato sauce, salt, pepper, put the bay leaf.
9. Fill to the maximum on the multicooker scale with water and close the lid.
10. After the signal, taste the sauce, you may need to add more salt. Then close the lid again, set the "Extinguishing" for 90 minutes and wait for readiness.

Peppers with cheese and pistachios

Original recipe with unexpected ingredients:

• 5 large bell peppers;
• 200 g of fatty cheese;
• 50 g parmesan;
• 1 avocado;
• 20 g pistachios;
• 2 quail eggs;
• 2 sprigs of parsley and green onions;
• a pinch of salt and pepper.

Cooking:

Generally, this cold appetizer so just take it out and cut it. But if you want to serve them on the table as a warm dish, you should warm them up a little in vegetable oil in a slow cooker.

Spicy

This recipe is named so because of the harmoniously selected seasonings, thanks to which peppers stuffed in a slow cooker have a complex and interesting taste.

Ingredients:

Vegetarian

For those who love the taste of pepper but cannot eat meat. Suitable as a charge of vitamins for children.

Ingredients:

• 8 bell peppers;
• 8 zucchini;
• 3 onions;
• 8 medium carrots;
• 600 g mushrooms;
• salt, pepper, herbs to taste;
• 4 tbsp./L sunflower oil for frying;
• water - as much as needed to cover the peppers 2/3 of the height.

Cooking:

1. Vegetables and mushrooms need to be washed and cleaned. Coarsely grate the carrots and zucchini, cut the onion into cubes. We cut the mushrooms in half, and then into slices.
2. In the "Frying" mode, we cook the carrots with onions according to the same principle as in the previous recipes, until golden. Cool down.
3. Mix together with zucchini and mushrooms, add salt, pepper and herbs until smooth.
4. We stuff the peppers with the minced meat.
5. We put the peppers in a bowl, add water and simmer for about 40 minutes.

Stuffed peppers are an almost perfect dish, they are beautiful, tasty, and healthy. Toppings can be varied according to your taste, someone prefers meat, while others like vegetables or cereals. It is convenient to cook stuffed peppers in a slow cooker. Prepared pods with filling are placed in a bowl, poured with sauce and cooked in the "stewing" mode.

For stuffing, you can use almost any variety of sweet pepper. This vegetable is ideal for stuffing, it is like a container, hollow inside, so you do not need to clean anything, just remove the stalk with seeds. The color of the pods is unprincipled, but pods of different colors look very elegant in a plate.

To do this, you can make a circular incision around the stalk and remove it along with the seeds. Or you can just cut off the top of the pepper, and then remove the seeds. The cut off top can be used as a lid to make the dish look spectacular.

Many people prefer to stuff peppers with minced meat, this option is certainly good, but you can try other types of fillings - vegetable, cereal, fish.

The technology of cooking a dish in a slow cooker is not too different from the principle of cooking a dish on the stove. Prepared peppers are stewed in sauce or broth. To do this, use the "extinguishing" mode. Cooking time in a conventional slow cooker is 40-45 minutes. In a slow cooker-pressure cooker, you can bring the pepper to readiness in 20 minutes.

Interesting facts: Bulgarian pepper does not come from Bulgaria. Her homeland is South America. But to Russia Bell pepper It came from Bulgaria, which is why this name was assigned to it.

Stuffed peppers with minced meat and rice in a slow cooker

The most popular version of the dish is with minced meat and rice.

• 9-10 bell peppers;
• 400 gr. minced meat;
• 1 measuring cup (multi-glass) of rice;
• 1 bulb;
• 1 carrot;
• 3-4 tomatoes;
• sunflower oil for frying;
• salt, spices, herbs to taste;
• 2 bay leaves;
• 100-150 gr. sour cream;
• 1 tablespoon flour.

First you need to cook vegetable frying. To do this, pour a little oil into the bowl, turn on the “frying” mode (in some models, “baking”). We put finely chopped onions and grated carrots into the thicket, fry for 10 minutes. Meanwhile, rub the tomatoes on a fine grater and add the tomato mass to the vegetables and cook for another 10 minutes.

Using a plastic spoon, remove about half of the vegetable mass from the bowl. We put vegetable stew into a bowl and let cool slightly. Add raw, well-washed rice and minced meat, add salt to taste and any spices to taste. We mix everything well.

Wash the peppers, remove the stalks with seeds and wash well again. Fill the prepared peppers with minced meat. Put the stuffed pods in a bowl with the rest of the fried vegetables.

Making a fill: mix sour cream with a spoonful of flour, dilute with water. We pour water “by eye”, it should turn out so much pouring that it almost completely covers the peppers. Salt the filling, add bay leaf, optionally chopped fresh herbs. Pour over the peppers.

• 6 bell peppers;
• 3 potatoes;
• 200 gr. champignons;
• 1 bunch of parsley;
• 100 gr. cheese;
• 3 tablespoons of butter;
• 1 onion;
• salt, black ground pepper to taste;
• vegetable oil for frying;
• 1 tablespoon flour;
• 150 gr. sour cream.

Boil the potatoes in advance in their uniforms, let it cool. We clean the potatoes and rub on a grater. Cut the peeled onion into small cubes. Cut the mushrooms into small slices.

We spread the onions and mushrooms in a bowl, pour 1-2 tablespoons of vegetable oil and cook in the “frying” mode for 15-20 minutes until the mushrooms are fully cooked. We rub the cheese on a coarse grater, finely chop the greens.

Mix grated potatoes, mushrooms with onions, cheese and parsley. Season the filling to taste with salt and pepper. Add softened butter, mix. The filling is ready.

We clean the peppers from seeds, fill the pods with stuffing. We put the prepared pods in a bowl. Mix sour cream with flour and dilute this mixture with water. There should be enough water to cover the peppers. Salt the filling, you can add spices to it if desired. We cook in the "quenching" mode for 40 minutes.

Cooking with vegetables

An easy version of the dish -. This great option for vegetarians and fasting people.

• 10 bell peppers (small);
• 250 gr. Luke;
• 150 gr. carrots;
• 65 gr. tomato paste;
• 850 gr. tomatoes;
• 1.5 cups of raw rice;
• 60 ml of vegetable oil;
• 0.5 teaspoon of sugar;
• 2/3 tablespoon salt (or to taste)
• 1 bunch of any greens;
• 2 cloves of garlic.

We clear the seeds of 8 bell pepper pods and set them aside, we will stuff these pods. The remaining 2 pods are also peeled and chopped thin straw. Also finely chopped onion, and grate the carrots.

Read also: Chicken wings in a slow cooker - 6 recipes

Pour oil into the bowl and fry the onion and carrot on it, choosing the “baking” or frying mode. 10 minutes after the start of cooking, add the pepper, cut into thin strips, into the bowl. Continue frying for another 10 minutes. Then we transfer half of the vegetables from the bowl to the bowl and add tomato paste to the hot vegetables. Salt and pepper.

Add chopped tomatoes to the remaining vegetables in the bowl. Tomatoes can be peeled and chopped in a blender. Or you can just rub it on a fine grater, while the peel will remain in your hands. Salt and pepper the resulting sauce and simmer for 15 minutes.

Add raw washed rice to vegetables with tomato paste. This will be the filling for our peppers. We prepare the pods by removing the stalks and seeds, and fill the filling. It is not necessary to stuff it tightly, as the rice will increase in volume.

We spread the peppers in the tomato sauce in the bowl and switch the device to the “stewing” program for 1.5-2 hours.

Peppers stuffed with cabbage and tomatoes

Another easy option vegetable dish- peppers stuffed with cabbage and tomatoes.

• 12 bell peppers;
• 300 gr. white cabbage;
• 150 gr. rice
• 2 onions;
• 2 carrots;
• 6 tomatoes;
• 3 tablespoons of vegetable oil;
• 500 ml vegetable or water;
• dry spices, salt.

In the slow cooker - wonderful dishes for every day, and for a holiday. In my family, not a single holiday is complete without stuffed peppers, the slow cooker makes the cooking process much easier for me, since the oven and gas stove are busy with other preparations.

You can also put the dish on hold and go have fun with the guests, and by the right time everything will be warm and ready.

Products for cooking peppers stuffed with meat and rice in a slow cooker:

• Bulgarian pepper;
• Rice - 150 gr;
• Minced meat - 300-400 gr;
• Carrots - 2 pcs. (1 in sauce);
• Onion - 2 pcs (one in gravy);
• Pork lard or vegetable oil - for frying;
• Salt - to taste;
• Ground black pepper - to taste;
• Tomato sauce - 2-3 tbsp. lodges;
• Garlic - 3 teeth;
• Water - 700 ml.

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

For cooking delicious peppers with meat and rice, we need to boil the rice until tender. Rinse it under running water, let the water drain. Send to a deep bowl in which we will prepare the filling.

If the minced meat was frozen, defrost it. Add to rice.

Finely chop half an onion and send to a heated frying pan with pork lard or vegetable oil. I prefer to cook cabbage rolls and stuffed peppers with the addition of lard, then the dish turns out to be very satisfying and tasty. If it is not possible to use it, then do frying and gravy in vegetable oil.

Peel the carrot. Grate. Send to the pan with the onions. Fry. All this can also be done in a slow cooker, you need to put it in the “frying” mode, add vegetable oil, fry

Transfer to a bowl with the rest of the ingredients. Add salt, ground black pepper to taste, mix. You can add other favorite spices or seasonings. It would be nice if you put chopped parsley, dill or green onions.

Another interesting recipe:

Bulgarian pepper should be washed well from dirt and dust. Take vegetables without external damage and stains. Suitable red, yellow, green. If you are preparing stuffed peppers for the winter, you can take them, not only fresh fruits.

Cut off the stem and carefully remove the seeds. It will turn out, as it were, into a bowl in which you will need to put rice prepared in advance with meat. Be careful not to damage the vegetable. Wash well again.

Pour the stuffing into the resulting vegetable bowls.

Place in multicooker bowl.

Gravy can be prepared in a multicooker bowl or in a frying pan. If you cook in a slow cooker, then turn it on to the “Frying” mode and send grated carrots and chopped onions there. Fry, add chopped garlic tomato paste, cook for another 3-5 minutes. Then add water, salt, half a tablespoon of sugar, your favorite spices. Cook for 7-10 minutes. Turn off the multicooker, pour the sauce into a plate. Put down the peppers.