Stuffed peppers in a slow cooker. Peppers stuffed with rice and meat in a slow cooker Polaris
Stuffed peppers - very tasty dish, which does not bother on weekdays and at the same time it is not a shame to submit it to festive table. The dish, perhaps, has only one drawback - cooking requires trouble and time. But this does not frighten the current housewives, because the multicooker will perfectly cope with the task and 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 problems.
Stuffed peppers with minced meat and rice in a slow cooker
In this recipe, the amount of ingredients is given based on a 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 st. l.
- Sunflower oil2 tbsp. l.
- bunch parsley
- Salt to taste
- Ground black pepper taste
per serving
Calories: 336 kcal
Proteins: 16.78 g
Fats: 17.7 g
Carbohydrates: 31.01
35 min. Video recipe Print
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Advice: if you cook from semi-finished products put in the freezer for the winter, then everything is even easier and faster: raw products are thawed 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 sour juice. A freshly squeezed product, on the contrary, will improve the taste.
Time for preparing: 30 minutes
Servings: 10
The energy value
- caloric 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;
- onion - 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
- Rinse the rice and put it to boil in salted water until half cooked. It will take 5-7 minutes after boiling. Drain and leave to cool.
- Wash and clean the peppers. Chop the onion, carrot and dill. Crush or finely chop the garlic.
- Put minced meat, rice and greens in one large container. Sprinkle with black pepper and salt. Mix everything well. Start fruits.
- Turn on the multicooker on the "Frying" mode. Pour on the bottom vegetable oil and sauté onions and carrots for 2-3 minutes.
- Arrange the peppers on top. Salt the tomato juice and pour into the multicooker bowl. Throw in a bay leaf. Cook in the "Extinguishing" mode for 1 hour.
Advice: to save time preparing the garnish, chop the potatoes coarsely and arrange them on top of the peppers. It will not only stew well, but will also be saturated with the aroma of gravy. Before serving, add a spoonful of sour cream or mayonnaise.
Peppers stuffed with vegetables
This dish is considered vegetarian and dietary, it is also suitable for fasting. Use any ingredients: white or chinese cabbage, eggplant, zucchini, pumpkin, legumes or mushrooms.
Time for preparing: 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 branches;
- sunflower oil - for frying;
- garlic - 1 clove;
- salt - to taste;
- ground black pepper - to taste.
Step by step cooking
- Wash vegetables and basil. Peel onions, garlic and carrots. Remove stems and seeds from peppers. Make a cross cut on the top of the tomato, pour boiling water over it, and then dip it in cold water. Remove skin.
- Chop the onion into small cubes. Grate the carrot. Cut the eggplant and tomato in the same way, but larger. Crush the garlic.
- Turn on the multicooker. Set the "Stew" mode, and cook the eggplant with half the onion for at least 10-15 minutes. Empty the bowl by pouring vegetables into another container.
- Set the mode "Frying". Cook onions with carrots until golden brown. Salt and pepper. Drop the garlic.
- Add tomatoes and basil to the roast. Cook in the "Extinguishing" mode for 8-10 minutes to get a gravy. During this time, stuff the peppers with eggplant.
- Place the vegetables vertically in the multicooker bowl. Simmer for 15 minutes.
Advice: grate carrots not on a large, but on a fine grater. So she will let in more juice and give the dish its flavor.
Feature of cooking by type and brand of multicooker
Each model has a specific set of features. For themselves, the hostesses choose what is more convenient. For example, the Redmond pressure cooker has a special mode for peppers. 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 "Frying" mode. It is present in Philips, Panasonic, Redmond, Polaris multicookers, while Scarlet and Mulinex brand appliances do not have such a function. In this case, you should choose 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. Note that these options usually involve the use of high temperatures. It is better to set a shorter time and repeat the procedure if necessary.
The "Extinguishing" function is also not present on all models. For example, Daewoo, Toshiba and other brands do 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 customary for you to stuff and freeze peppers for the winter, it is most convenient to cook them in a Tefal slow cooker using the Pasta mode. It allows you to boil the tomato sauce, and then you can put out the workpieces. The default times are 8 and 30 minutes for each step and the temperature is 100 degrees, but these can be changed.
Peppers stuffed at home have long conquered many. A slow cooker and recipes with photos and videos will help you make this dish quickly, tasty and without mistakes.
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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 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?
To prepare 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 a chopped meat was frozen, defrost it. Add to rice.
Finely chop half of the 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 tomato paste chopped garlic, 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.
When I first tried to cook stuffed peppers in a slow cooker according to my signature recipe, I was worried: what if it doesn’t work out?
And what if the “hardware” cooking does not convey the whole range of flavors of this magnificent dish, so rich, so fragrant, with an inimitable yushka and with such a picturesque palette of colors, call an artist?!
And how pleasantly I was surprised to get my favorite stuffed pepper the way I wanted - in the slow cooker it turned out to be no less interesting. And again I thought that every day I fall in love with my multicooker more and more. Now for stuffed peppers too.
Preparation time: 35 minutes
Cooking time: 1 hour 20 minutes
Servings Per Container: 7
Ingredients
- bell pepper 7-8 pcs.
- minced pork 500g
- long grain rice 100g
- onion 150g
- carrot 100g
- fresh tomatoes 550g
- sour cream 100g
- vegetable oil 4 tbsp.
- salt 2 tsp
How to cook stuffed peppers in a slow cooker
First you need to prepare the peppers. Rinse them in running water and decide on the quantity, it is desirable that they be the same size in height (by placing them in a slow cooker, you will understand how many pieces you need).
sharp and thin knife you need to cut the stalk along with the seeds and clean it from excess films and seeds, rinse them again in running water, now inside.
Onions should be peeled and cut into small cubes - it will go into minced meat along with carrots.
Rinse the carrots from dirt and peel the top layer, as well as the onion, cut it into small cubes.
In ripe and juicy tomatoes, cut the stalk and remove the skin, for this you can scald them with boiling water or just cut them sharp knife. Cut the tomatoes into slices and chop them with a blender. After trimming and cleaning the tomatoes of the finished tomato juice, I got 500 g.
Pour vegetable oil into the multicooker bowl and set the “frying” mode, start the chopped onions and carrots and fry them, stirring, for 5 minutes.
At this time, combine tomato juice with sour cream and salt to taste. Sour cream I recommend taking the village. If the resulting liquid is not enough, in order to completely fill the peppers, you will need to add water and, accordingly, salt.
Rinse the rice in in large numbers cold water and combine all the ingredients for the pepper filling in a spacious bowl: minced pork, sautéed onions and carrots, rice and salt. I deliberately did not add seasonings and spices to the minced meat, as I planned this dish for children, too, chopped greens can be a way out.
Stir evenly the ingredients for the minced peppers with your hand - if you do this with a spoon, islands of rice or vegetables may remain in the minced meat.
We fill the peppers with the resulting minced meat and place them in the multicooker bowl vertically, slices up.
Pour the peppers with a mixture of tomato juice and sour cream, I did not have enough liquid, and I added 1 glass of water.
Set the "extinguishing" mode to 1 hour. Since the stewing in the multicooker takes place in a gentle mode (the temperature of the contents of the multicooker does not bring it to seething), I wanted to “boil” them a little more: the peppers, in my subjective opinion, looked almost raw (but they were not raw). Therefore, for another 20 minutes, I set the “steaming” mode and removed the steam valve from above so that the sour cream and tomato sauce thickened a little and excess moisture left.
Serve the stuffed peppers from the slow cooker hot, pouring the resulting sauce on top.
Bulgarian pepper is considered unique in its content of vitamin C. Various recipes dishes from bell pepper eat in national cuisine any people.
Pepper is such a bright, fragrant, festive vegetable, we often associate it with solemn feasts. Suffice it to recall a variety of pepper appetizers and salads, baked peppers, stuffed peppers, etc. However, having a slow cooker, it is not at all necessary to wait for the holiday to cook stuffed bell peppers. This can be done on any other day and please your family. Pepper dishes are not whimsical, tasty, but in combination with other products, such as rice, hearty and fragrant. Try to cook stuffed peppers in a slow cooker, see for yourself. Rice with pepper in a slow cooker actively exchange flavors and palatability resulting in a wonderful dish. Peppers stuffed with meat in a slow cooker can always become a key dish at various feasts. Its taste cannot be confused with anything else. But, stuffed peppers with rice in a slow cooker are far from the only option for a dish from this vegetable. The fantasy of many housewives works wonders, you just need to clearly imagine the possibilities of bell pepper in a slow cooker. Pepper stews, baked peppers, a variety of snacks and soups, even pickled peppers with other vegetables are excellent. But, the most popular, nevertheless, is pepper with minced meat in a slow cooker, and you should pay attention to it when studying the possibilities of this vegetable. Cooking stuffed peppers in a slow cooker will not be an impossible task even for novice housewives. Cook peppers in a slow cooker, take the recipe to start from the site. Moreover, it is advisable to see photos of ready-made pepper dishes in a slow cooker. Recipes with photos vividly illustrate all the benefits of a colorful vegetable. And thanks to the automated process of cooking in a slow cooker, you can save time and just enjoy delicious dishes.
How to cook peppers in a slow cooker? Read our tips:
For stuffing, you can use any fruit, regardless of shape and color. It is advisable to choose peppers of the same size, so the filling will cook evenly;
You can easily experiment with peppers and enrich the taste with fresh herbs, spices, dry herbs;
Rice for the filling is better to boil until half cooked;
When mixing raw rice with minced meat, it is not necessary to fill the peppers tightly when stuffing;
peppers, stuffed with stuffing, in a slow cooker are stacked in one layer;
Minced meat for stuffing peppers can be different: chicken, pork, beef. In addition, stuffed peppers are also prepared without meat at all, only with vegetables;
Bulgarian pepper is great for diet food.