What you will need:
- 8-9 pieces of small sweet peppers;
- one multi-glass of rice;
- three cloves of garlic;
- one or two carrots;
- a small onion;
- three tomatoes;
- 350-400 g of “homemade” minced meat;
- vegetable oil;
- 100 g sour cream;
- fresh herbs - optional;
- 20 g flour;
- spices - to taste.
What to do:
To prepare stuffed peppers in a slow cooker, start by processing all the vegetables. Clean the peppers from seeds, but do not throw away the tops with tails, as they will be needed.
Grate the tomatoes or chop them in a blender; it is not necessary to peel them. 
Finely chop the onion, cut the garlic cloves into several parts. 
Grate the carrots into medium strips. 
Pour a little oil into the Polaris bowl, add onion, grated tomato and carrots (don’t touch the garlic yet), fry on the “fry” mode. You can do it differently by frying/adding vegetables one after the other: onions, then carrots and tomatoes. Then leave some of the prepared vegetables in the bowl and transfer the other to a small bowl. 
In a small filling bowl, combine the raw cereal with the minced meat and mix well. 
Then add the reserved vegetables and spices/seasonings, stir again. 
Fill the peppers with minced meat and place in the slow cooker on a bed of onions and carrots. 
I apologize for the slight digression, but it was at that moment that the idea came to me to stuff more zucchini. If you want to follow my example, then do not peel the young fruits, but simply remove the pulp, leaving the bottom. You will get these kind of cups. 
So, you put the stuffed peppers (and zucchini) into the Polaris slow cooker. 
Now prepare the filling. Estimate approximately how much water you will need to cover the peppers, but even if it’s not enough, it’s okay. The vegetables will still be cooked well. Dissolve sour cream in water, add a little salt and other spices, taking into account that they are already in the filling. Add flour and stir again. 
Pour the sauce over the vegetables in the slow cooker, throw chopped garlic on top, add whole sprigs of parsley or dill, or maybe both. Again, the greens can be chopped if desired. 
Close the pan and start the “stew” program. In an hour and a half, the peppers stuffed with rice and meat in the Polaris slow cooker will be ready. You can also cook it using the “baking” program. 
Stuffed vegetables stewed in sour cream sauce turn out very tasty and tender. They should be served with the sauce in which the peppers were stewed. Eaten hot. 
And finally... the recipe for stuffed peppers in the Polaris slow cooker is suitable not only for any miracle saucepan, but can also be easily adapted to cooking on the stove.
A multicooker is an indispensable housewife's assistant in the kitchen. Its benefits are especially noticeable when the dish is being cooked for a long time, since all this time the housewife does not need to check the water level and worry about the dish burning. The main thing is to choose the right program and set the right time. For example, even an inexperienced cook can cook stuffed peppers in a slow cooker, and the dish will almost certainly turn out to be tasty, satisfying and beautiful.
Cooking features
Stuffed peppers are prepared in many families, and experienced cooks find the process of preparing this dish simple. However, inexperienced housewives may have questions and doubts. To make the dish tasty, you need to know a few secrets.
- If you are going to stew whole stuffed peppers, give preference to medium-sized fruits, and large specimens are suitable for baking. In both cases, dishes made from brightly colored peppers look more appetizing.
- Choose firm, undamaged vegetables for cooking with minced meat. Try to ensure that their size does not differ significantly, since otherwise it will take more time to cook large peppers than small ones, and this is inconvenient, especially when preparing a dish in a slow cooker.
- Homemade minced meat will almost certainly be more delicious than store-bought minced meat. If you can't make it at home, carefully examine the packaging of the store-bought product to make sure it's fresh and high quality. You can also ask the seller to make minced meat directly from the pieces of meat you like, if, of course, your store provides such a service.
- Before stuffing peppers with it, rice must be boiled until half cooked in salted water, otherwise it will remain too hard in the filling, and the taste of the entire dish will be irreparably spoiled.
Don’t forget that peppers can not only be stewed in a slow cooker, but also baked, just like in an oven.
Stuffed peppers with meat and rice
- bell pepper – 1 kg;
- rice – 100 g;
- beef – 0.25 kg;
- pork – 0.25 kg;
- onions – 100 g;
- carrots – 100 g;
- vegetable oil – 50 ml;
- tomato paste – 50 g;
- salt, spices - to taste.
Cooking method:
- Wash the meat, pat dry with a napkin, cut into pieces and grind them through a meat grinder, add salt, pepper and mix.
- Pour salted water (to taste) over the rice, place on the stove, and cook after boiling for 15 minutes. Drain the broth and add the rice to the minced meat.
- Peel the vegetables and chop. Chop the onion finely enough, it is better to grate the carrots.
- Pour oil into the multicooker bowl and place vegetables in it. Turn on the baking or frying mode, fry the vegetables for 10 minutes, after which the program must be stopped.
- Remove the fry from the multicooker and mix with minced meat and rice. There is no need to wash the multicooker bowl.
- Wash the peppers, cut off the top, remove seeds and membranes from the middle. Stuff the peppers, pressing down the filling with a spoon.
- Place the peppers “on their spouts” in the multicooker bowl so that they fit snugly against each other “sideways”.
- Pour water into the multicooker bowl until it reaches the middle of the peppers.
- Lower the lid and activate the “Extinguishing” program for 75 minutes.
- 15 minutes before the end of the program, dilute the tomato paste in half a glass of water, pour the resulting mixture into the multicooker bowl.
This recipe for stuffed peppers is considered traditional. When serving, it won’t hurt to sprinkle them with sour cream.
Stuffed peppers with minced meat and mushrooms
- sweet pepper – 1 kg;
- minced meat – 0.5 kg;
- champignons (fresh) – 0.3 kg;
- tomatoes – 0.5 kg;
- carrots – 100 g;
- butter – 40 g;
- salt, spices - to taste.
Cooking method:
- Peel and chop the onion with a knife.
- Peel the carrots and grate them finely.
- Wash the mushrooms, dry with napkins, cut into small cubes.
- Place oil in the multicooker bowl. Start the unit in baking mode. Place the onion in the oil and fry it for 5 minutes. Add the carrots and fry the vegetables together for the same amount of time.
- Set half of the fry aside, add the mushrooms to the rest and fry them until the excess liquid has evaporated.
- Pour boiling water over the tomatoes and remove the skins. Cut the pulp into small pieces of arbitrary shape.
- Remove the mushrooms from the slow cooker and mix them with the minced meat. Don't forget to salt and season it.
- Return the reserved part of the roast to the multicooker bowl and add the tomatoes to it. Fry for another 10 minutes, after which the multicooker can be temporarily turned off.
- Wash the peppers, remove their tops along with seeds and membranes. Stuff the peppers with meat and mushrooms.
- Without removing the sauce from the bowl, place the peppers in it. Add water until it reaches the middle of the peppers.
- Lower the multicooker lid. Turn on the unit. Select the “Extinguishing” program, activate it for an hour and a half.
The peppers prepared according to this recipe turn out to be so tasty and appetizing that you can not only feed your household with them, but also treat your friends if they pay you a visit.
Stuffed pepper halves
- bell pepper – 0.5 kg;
- minced meat – 0.4 kg;
- zucchini – 0.2 kg;
- onions – 150 g;
- cheese – 150 g;
- salt, spices - to taste;
- vegetable oil – 20 ml.
Cooking method:
- Wash the peppers and cut them in half lengthwise. Carefully, so as not to damage the walls, remove the seeds and partitions from the “boats”.
- Peel the zucchini, cut lengthwise, and remove the seeds with a teaspoon. Cut the pulp into small cubes.
- Place the zucchini cubes in the minced meat, add salt and pepper, and stir.
- Finely chop or mince the onion and mix it with the minced meat.
- Place the minced meat in the pepper halves. It will lie in a heap, but that’s how it should be.
- Grease the multicooker bowl with oil, pour in a quarter glass of water. Lower the lid and run the “Extinguishing” program for half an hour.
- Coarsely grate the cheese and sprinkle it over the peppers. Set the “Baking” program and bake the stuffed peppers in this mode for 30 minutes.
“Boats” of peppers with minced meat and zucchini and cheese turn out very appetizing. The filling will be juicy and tender. It’s a pity that in a slow cooker it’s impossible to cook a lot of stuffed and baked pepper halves in one go.
Italian stuffed peppers
- bell peppers – 0.5 kg;
- cherry tomatoes – 0.4 kg;
- garlic – 1 clove;
- pickled cheese – 0.25 kg;
- salt, pepper - to taste;
- dried basil - to taste;
- olive oil – 50 ml;
- olives – 50 g;
- lemon juice – 5 ml.
Cooking method:
- Cut the pepper in half, remove the seeds and membranes from the halves.
- Mix oil (30 ml) with lemon juice and sprinkle it over the peppers.
- Wash the tomatoes and cut each into 4 slices.
- Place the tomato slices into the peppers.
- Cut the cheese into cubes and place it in “boats”.
- Cut the pitted olives into rings and decorate the peppers with them.
- Drizzle with remaining butter and lemon juice sauce, sprinkle with basil and seasonings, and chopped garlic.
- Grease the multicooker bowl with oil. Place the pepper halves in it.
- Turn on baking mode for 40 minutes.
This dish turns out very tender and light. The cheese in it can be replaced with tofu, the taste will also be interesting. Peppers stuffed with tomatoes and cheese will appeal to those watching their figure.
Stuffed peppers with cheese and mushrooms
- bell pepper – 0.5 kg;
- fresh champignons – 0.2 kg;
- onions – 75 g;
- processed cheese – 150 g;
- hard cheese – 50 g;
- butter – 20 g;
- vegetable oil – 20 ml.
Cooking method:
- Cut the mushrooms and onions into cubes and fry in butter until the liquid from the mushrooms evaporates.
- Coarsely grate the processed cheese and mix with mushrooms.
- Cut the peppers in half, remove seeds and membranes, and fill with cheese and mushroom paste.
- Grease the multicooker bowl with vegetable oil. Start the Baking program.
- After half an hour, sprinkle the pepper halves with hard cheese, finely grating it.
- Continue cooking in the same program for another 10 minutes.
Peppers prepared in this way are an excellent holiday snack. They will be delicious even if refrigerated.
You can cook peppers with different types of minced meat in a slow cooker. It is better to stew whole peppers in a slow cooker. It is advisable to bake peppers in halves. As a result, you can make hearty dishes for every day and for holidays.
Stuffed peppers in a slow cooker can be stewed or baked, in sour cream or tomato sauce, or simply in broth. As you want it, your magic saucepan will cook it. The filling for stuffed sweet bell peppers is usually made from minced meat and rice, sometimes for juiciness I add sautéed vegetables directly into it. The taste of the usual stuffed peppers with meat can be diversified by adding cottage cheese, cheese, herbs to the minced meat, or even replacing it with a mixture of vegetables. The main thing is to be in a good mood and with love for your loved ones, put all the ingredients into a miracle pot, then you are guaranteed a delicious dish! Jokes aside, there is some truth in this and many will agree with me. For those who have not yet acquired a miracle multicooker, we prepare stuffed peppers in the traditional way on the stove or in the oven.
So today we will cook
Stuffed peppers in a slow cooker
My step-by-step photo recipe is indecently simple (for the very lazy or very busy), and also easy to digest: we prepare the dish without any preliminary frying. Mothers of small children will understand me. For those who are not yet ready to give up fried foods and dressings in the form of tomato paste, enjoy them for your health. Then you will need to spend time pre-sautéing vegetables (onions and carrots) in a frying pan or directly in the multicooker bowl. I cook my stuffed peppers in a Panasonic slow cooker with a large bowl. To fill a smaller saucepan, you need to reduce the number of peppers. The cooking time for peppers in a multicooker depends on the selected mode: “baking” or “stewing” (the first program cooks peppers faster).
For stuffing, I use fresh bell peppers, one might even say early. Instead of tomato paste, I use fresh ground tomatoes (tomato juice from them). In winter, stuffed peppers with minced meat and rice can be prepared from frozen or canned peppers from the summer.
Ingredients:
- Medium size bell pepper – 10-12 pieces,
- Minced meat (from mixed types of meat) – 0.8-1 kg,
- Rice, boiled until half cooked - about 1 cup,
- Carrots – 2 pieces,
- Onion – 1 head,
- Fresh tomatoes - 4-5 pieces,
- Salt,
- Pepper,
- Bay leaf - 2 pieces,
- Broth or water (boiling water) - the amount may vary depending on the cooking method.
Cooking process:
Before cooking, fresh bell peppers need to be washed, the stem cut off and the seeds removed.
Add cooked rice to the prepared minced meat (I use round rice like Krasnodar), salt and pepper, mix until smooth. If desired, you can add 2-3 cloves of garlic to the minced meat. I don’t write it in the ingredients, it’s not for everybody.
Stuff fresh peppers with meat, chop onions, grate carrots. Cut fresh tomatoes in half and grate them on a coarse grater so that the peel remains in your hands, and the pulp and juice are in the plate. Or do it simpler: make fresh tomato juice in a blender from coarsely chopped tomatoes (in this case, the skin can be left and punched together with the pulp.)
Place stuffed peppers with minced meat in a multicooker bowl. If there is any minced meat left, you can roll them into meatballs and place them together with the peppers. Top the peppers with chopped carrots and onions (fresh like mine or fried in vegetable oil). Pour tomato juice over the peppers, add salt and bay leaf.
If you cook baked stuffed bell peppers, select the “baking” mode in the multicooker, this will turn out faster. You just need to take into account that the liquid needs to be added a little more than half the height of the peppers with the filling, and it is advisable to lay the peppers not to the top of the multicooker in one layer, standing up (filling up) or in a maximum of two, placing the peppers on the side.
So, the last step in preparing stuffed peppers: choosing a program and cooking time. There are several ways:
- “Stew” mode, cooking time – 2 hours.
- “Baking” mode 40 minutes + “Stew” program 1 hour.
- “Baking” mode 40 minutes (I indicate the time for a multicooker with a large “” or “Redmond” type bowl without pressure, that is, not pressure cookers).
After the signal, we serve a delicious dish of peppers and meat; I prefer to eat greens fresh.
I also advise you to prepare baked stuffed peppers in the form of boats in French
Anyuta wishes you bon appetit.
Prepare. And a multicooker will help us with this, and at the same time we will compare it with the classic recipe for stuffed peppers. An irreplaceable dish this season, isn't it? It has everything, vegetables, meat, and gravy. Tasty, healthy and satisfying. Moreover, the multicooker prepares this dish itself. Therefore, it is simply impossible not to use this simple recipe.
By the way, I cook stuffed peppers in the Redmond RMC M-4502 multicooker in the “Stew” mode. It turns out very tasty and healthy. However, in this case you cannot do without the “Frying” mode. You will need to prepare a sauté on it, but more on that later. In the meantime, let’s list the necessary products and find out a detailed recipe for stuffed peppers in a slow cooker.
Recipe Information
Cooking method: in the multicooker Redmond RMC M-4502.
Total cooking time: 1 hour
Number of servings: 12-14 pieces.
Ingredients:
- minced meat – 250 g
- rice – 1.5 multi-cups
- onion – 1 pc.
- carrots – 1 pc.
- tomatoes – 2 pcs.
- tomato paste – 2-3 tbsp. spoons
- medium-sized sweet pepper – 12-14 pcs.
- garlic – 1-2 teeth.
- vegetable oil
- salt, spices - to taste.
Recipe
First, prepare and boil the rice.
How to stuff peppers? Chop the onion and grate the carrots. Place in a multicooker bowl and cook in vegetable oil in the “Fry” mode for 5-8 minutes until soft and golden brown.
Sauteing for minced meat is ready.
Combine boiled rice with previously prepared minced meat.
Add sauté. Mix.
Cut the tomatoes in half and grate them on a coarse grater, making a puree from them. We put it in rice with meat.
Mix everything and add salt, pepper and possibly other spices to taste. So, the filling for stuffed peppers is ready!
All that remains is to prepare the pepper itself. Cut out the core from the inside.
Stuff the peppers with minced meat. We do not compact it too much so that the filling has the opportunity to expand without damaging the peppers.
Place the stuffed peppers in the slow cooker.
Now let's prepare the tomato dressing. Place 2-3 tbsp of tomato paste into a cup. spoons Add a little sugar if you don't like sour foods.
Dilute the paste with water and pour into the multicooker bowl. Add more water and add salt and pepper. You can add allspice and bay leaf. Close the lid and turn on the “Extinguishing” mode for 40 minutes.
Add crushed garlic to the finished dish and close the lid again so that the stuffed peppers sit in the slow cooker for 10 minutes.- Before serving, sprinkle the dish with chopped herbs. Serve hot with a generous drizzle of gravy.
- On a note:
Stuffed peppers can be prepared not only in the summer, but also at any time of the year, if you freeze them and remove the insides.
Instead of tomato paste, you can use tomato puree or tomato juice from 0.5 l.
Also prepare
