Stuffed peppers recipe for a slow cooker. Stuffed peppers in a slow cooker Stuffed peppers in a Panasonic slow cooker

You can stuff peppers with different fillings, but my favorite is meat with rice. Very nourishing and tasty, and they are also very easy to cook in a slow cooker. Moreover, you can take any meat, but pork or chicken is best.

The meat can be ground into minced meat 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 your taste. For example parsley or dill.

Ingredients for stuffed peppers with meat

  1. Bell pepper - 10-12 pieces
  2. Rice - 100 grams
  3. Minced chicken - 250 grams
  4. Tomato paste - 2 tablespoons
  5. Dry dill - to taste
  6. Salt - to taste
  7. Ground black pepper - to taste
  8. Vegetable oil - 2 tablespoons
  9. Ground paprika - a pinch

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

1. First you need to prepare the bell peppers. Wash, dry and cut out the stalk with seeds. Peppers can be used in any color and size.

2. Boil the rice in advance until half cooked. I recommend using round rice, it is very suitable for this dish. If you use minced meat, you should fry it first. There is no 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 the multicooker bowl and place the peppers. Dilute tomato paste in 1 glass of water, lightly salt and pour into a bowl. You can add bay leaf, carrots, onions or herbs. Instead of tomato paste you can use natural tomato juice. Turn on the multicooker to “stew” mode and 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!

Hello, dear readers of my blog. I’m with you again today, Alexander. Outside is autumn, which is replete with a rich harvest of vegetables and fruits. A great time to show your imagination in the kitchen. Today I would like to talk to you about stuffed peppers, a favorite dish of many.

It can be quickly prepared for a regular family dinner and can also be used to treat guests. Multi-colored peppers look beautiful on the table; a dish made from them is tasty, aromatic, and filling. The filling for peppers can be very varied: meat, vegetables, rice and other cereals, various spices. The taste characteristics of the prepared dish largely depend on the cooking method.

Today we will cook peppers stuffed with meat in a slow cooker. This assistant is found in almost every kitchen. It saves us time by reducing the amount of running around the stove and pan - we load the ingredients into it, set the necessary parameters and go about our business. After the specified time, the dish will be ready! Highly recommend! So:

Stuffed peppers in a slow cooker - step-by-step recipe

Ingredients:

  • Bell pepper – 10-12 pcs.
  • Minced meat – 500g (equal parts pork and beef)
  • Onion – 1 piece
  • Carrots – 1 piece
  • Garlic – 3 cloves (optional)
  • Tomatoes – 5pcs
  • Rice – 1 cup
  • Black pepper – 1 tsp.
  • Salt - to taste, 1.5-2 dessert spoons
  • Vegetable oil – 2-3 tbsp.
  • Greens – dill (bunch)

Pour a little vegetable oil into the multicooker and turn on the “frying” mode. Let it warm up.

Grate carrots on a coarse grater

Chop finely onion

Place the onions and carrots in a slow cooker, mix everything and fry for 5 minutes until golden brown.

While the onions and carrots are frying, cut the tomatoes into small cubes.

Open the multicooker, mix everything and add the chopped tomatoes, mix again, close the lid and fry for another five to ten minutes.

After about five minutes, open the lid and see if the carrots, onions and tomatoes have become soft, turn off the “frying” mode and let the vegetable mass stand and cool slightly.

Let's start with bell peppers. We cut off their green stalk along with the seeds,

We remove and cut off the white partitions and wash the white seeds under the tap.

You can add finely chopped greens to the minced meat.

Wash the rice in running water until the water is clear. There is no need to boil the rice. It will boil wonderfully in the filling of our peppers. Transfer the minced meat into the rice, add garlic, passed through a garlic press or finely chopped with a knife.

We take the bowl out of the multicooker and put half of the vegetable mixture into the minced meat, and leave half in the bowl.

Mix the minced meat thoroughly again, add salt and mix thoroughly until smooth.

Add black to taste ground pepper. And the final stage is mixing. That's it, the minced meat has turned into a homogeneous mass.

Now we start stuffing our peppers. With a fork or a teaspoon, whichever is more convenient for you. We start almost to the top. The prepared minced meat was just enough for 12 peppers; if you have any minced meat left, you can make meatballs from them.

We place our peppers on a vegetable bed. I prefer to place them close together vertically rather than on their sides, as this will allow them to cook more evenly.

We filled the entire space of the multicooker bowl. We just fit exactly 12 peppers. Now add boiling water so that the mixture begins to cook faster. Fill the peppers with water up to their shoulders,

Add a little salt to the broth - a little less than a whole dessert spoon.

Instead of water, you can use sauce made from tomato paste. For it, take 100 g of sour cream, 2/3 tablespoon of tomato paste, mix and dilute until smooth with about 2 glasses of water.

Close the lid of the multicooker, turn on the “quenching” mode and set the time to one and a half hours, press “Start”.

If you do not have a stewing program or want to cook quickly, then you can cook in the baking mode for one hour. After the signal, open the multicooker.

Stuffed peppers ready in the slow cooker. Place them on a plate, garnish with herbs and serve

Bon appetit!

Video recipe for stuffed peppers in a slow cooker

Stuffed peppers are a traditional dish in many world cuisines. It is especially loved in southern Europe, and this is not surprising, because this is where it is grown Bell pepper easiest way. How old this delicacy is and who invented it, no one will probably say now. But it is known for certain that now sweet, or bell, peppers are stuffed with a variety of fillings - minced meat, fish and seafood, a wide variety of vegetables - they are loved by residents of all countries and continents where this plant can be found. Well, of course, we will cook.

In general, peppers can be prepared in a slow cooker in a variety of ways. It can be stewed, baked, fried... But whole peppers stuffed with minced meat and rice have a special place. After all, this recipe is rightfully considered classic and, perhaps, the most delicious of all recipes for stuffed peppers. It is this that we will steadily follow today, with only one small amendment: we will stew the peppers not on the stove or in the oven, but, of course, in our irreplaceable assistant - the slow cooker.

But it turns out stuffed peppers in a slow cooker just great! Delicious, juicy, aromatic! And, most importantly, it is easy and simple to prepare. After all, in our miracle saucepan it won’t burn, overcook or boil away! So, let's get started.

What you need to take to cook stuffed peppers in a slow cooker:

  • 10 bell (sweet) peppers
  • 400 g prepared minced meat
  • one multi cup round grain rice
  • 1 carrot
  • 1 onion
  • sunflower oil - two tablespoons. l.
  • one table. l. tomato paste
  • salt, spices, herbs to taste
  • two cloves of garlic
  • one hundred gr. sour cream
  • one table. l. flour
  • about 3 glasses of water

How to stew stuffed peppers in a slow cooker:

Peel the carrots and onions. Grate the carrots on a coarse grater and chop the onion.

Let's fry them on vegetable oil in a frying pan or in a slow cooker, adding a tablespoon of tomato paste.

Let's prepare the minced meat for stuffing our peppers.

Place half of the fried vegetables in a bowl and leave the remaining half in the slow cooker. Add to them 1 multi cup of raw rice and 400 grams of homemade minced meat. I made the minced meat myself from pork and beef. I passed the meat through a meat grinder, added onions, salt and bread soaked in milk.

Mix everything well.

Stuff the seeded sweet peppers and place them in a slow cooker.

Prepare the sauce from water, sour cream and flour. You can add more seasonings and tomato paste there. Pour the prepared sauce over the peppers.

You can sprinkle them with dill on top.

Simmer the stuffed peppers in a Panasonic multicooker for one hour in the “baking” mode.

After the signal stuffed peppers in a slow cooker ready! Can be served. Bon appetit!

The stuffed peppers in the slow cooker turned out great! The rice and minced meat had time to cook properly, and the peppers themselves turned out juicy and soft.

Also watch the video on how to cook stuffed peppers in a slow cooker.

Stuffed peppers cooked in a slow cooker win not only in terms of taste. A multicooker allows you to reduce cooking time to a minimum and eliminates the need to monitor the process. By adding mushrooms or changing the sauce, you can get an amazing taste that you simply can’t get tired of! We study the nuances of cooking.

Stuffed peppers are a flavorful dish that you want to eat all year round. Rice and meat, soaked in the taste of vegetables, become unusually tasty, and served with sour cream, they turn into a real gourmet feast and you want it to last forever! A slow cooker is the very device where you don’t need to stand and worry that the peppers will “run away” or the sauce will boil away. You can even add raw rice to the minced meat and allow the dish to simmer properly. How to quickly and easily cook stuffed peppers?

For the classic recipe we need:

  • bell pepper medium size – 1 kg (or 8-10 pcs.);
  • pork neck – 0.8 kg;
  • rice - a glass;
  • carrot – 1 pc. (large);
  • onions – 1 pc. (large);
  • ketchup or tomato paste – 3 tbsp;
  • vegetable oil – 50 ml;
  • water – 300 ml;
  • salt, spices - to taste.

We clean the peppers from grains and fleshy white veins. Rinse under running water. We pass the pork through a meat grinder. Peel the onions and carrots. Cut the onion into small cubes and grate the carrots on a coarse grater. Fry the onions and carrots in vegetable oil, turning on the “Fry” mode. Mix the fried vegetables with minced meat and raw rice, which must first be rinsed with water. Mix well.

Some housewives prefer to add raw carrots and onions. However, as practice shows, it is better to fry: this way the filling turns out much juicier and tastier.

We stuff our peppers with minced meat, leaving 1 cm free from the edge. What is it for? The rice will swell during cooking and begin to “crawl” out of the peppers; to prevent this from happening, you need to leave room for it. Place the stuffed peppers tightly on the bottom of the multi-bowl. You can close them on top with “lids” that remain when preparing the peppers, or you can chop them and sprinkle the peppers on top. Fill everything with sauce made from water and tomato paste. Cooking in the “Stew” mode. As soon as the multicooker signals the end of work, turn off the oven.

Peppers are delicious eaten with sour cream or natural Greek yogurt sauce. It’s also delicious to mix yogurt with Dijon mustard – the dish turns out spicy and a little spicy. Peppers are eaten with warm white bread and herbs.

Step-by-step recipe for cooking with minced chicken

Instead of pork, you can use minced chicken - it makes the peppers much more tender. For minced meat you can take chicken fillet, thighs (boneless), pass them through a meat grinder. You can immediately add raw onions, although it is better to fry them a little in butter.

The dish will turn out very colorful if you buy multi-colored peppers: green, yellow, red. The vegetables should be approximately the same size.

The step-by-step recipe for peppers looks like this:

  1. We prepare the peppers for stuffing by cutting out the seeds and veins with a sharp knife.
  2. Add rice, spices, carrots and onions to the prepared minced chicken.
  3. Stuff the peppers with minced meat.
  4. Place it on the bottom of the multibowl.
  5. Fill with sauce made from cream and tomato paste.
  6. Simmer until done on the “Meat” mode.

These peppers do not need additional sauce: the creamy tomato sauce turns out deliciously delicious, literally soaking each pepper from the inside. Pour the sauce generously over it and eat it with whole grain bread and parsley.

Pepper stuffed with vegetables

Sometimes it’s useful to deviate from traditions and prepare light dishes that, we assure you, are no less tasty. They are easily digestible and can be eaten without worrying about your figure. They are especially tasty in August, when the vegetable season begins.

Any gifts of nature are suitable for stuffing: eggplants, carrots, zucchini, cauliflower, pumpkins, tomatoes, in a word, you can put whatever you want. The vegetable filling turns out very juicy and has a surprisingly bright taste.

Preparing minced meat is very simple:

  1. Cut any vegetables into small cubes (carrots can be grated on a coarse grater).
  2. Simmer them in a frying pan until half cooked (or in a multi-bowl on the “Frying” mode).
  3. We stuff bell peppers with it.
  4. Place them in dense layers in a multi-bowl.
  5. Turn on the “Extinguishing” mode.

Vegetable peppers are good to eat as a snack with cottage cheese, natural Greek yogurt, or matsoni. They are delicious hot or cold, serving as a satisfying yet light cold appetizer.

With added mushrooms

You can add mushrooms to the minced meat by mixing them with rice and vegetables. This dish turns out to be aromatic and unusual - the mushrooms slightly drown out the taste of the pepper, making it much more delicate.

Prepare the mushroom mince according to the instructions:

  1. Cut the mushrooms into large pieces.
  2. Three carrots on a grater.
  3. Cut the onion into half rings.
  4. Simmer mushrooms, carrots, and onions in a frying pan until half cooked (or in a multi-bowl on the “Fry” mode).
  5. Mix vegetables and rice, boiled until half cooked (it should be raw inside).
  6. Stuff bell peppers with filling.
  7. We place them in rows on the bottom of the multibowl.
  8. Fill with cream and tomato sauce.
  9. Sprinkle with spices.
  10. Cook on the “Stew” mode.
  11. Cook until the end of the cycle signal.

Men really like the dish for its pronounced mushroom taste. Peppers are eaten without a side dish - it is not required here. But it’s important to sprinkle with a generous bunch of dill.

With beans and cabbage

There is one more wonderful recipe, which will definitely appeal to lovers of a healthy lifestyle. These are peppers that are stuffed with cabbage and beans.

They are easy to prepare if you use peppers stuffed with vegetables as a base. But here the main ingredient will be beans, which will complement it and give it more juiciness - White cabbage. Of course, you can cook the beans in advance until soft. However, there is nothing easier than using ready-made beans, and both white and red varieties will do.

The step-by-step recipe looks like this:

  1. Grate the carrots on a coarse grater.
  2. Cut the onion into cubes.
  3. Shred the cabbage very finely.
  4. Fry the vegetables on the “Fry” mode until soft.
  5. Add the beans (the juice can be poured into a separate container and then added to the multi-bowl with tomato paste).
  6. Stuffs bell peppers peeled from the inside with minced meat.
  7. We place them in dense rows in a multi-bowl.
  8. Fill with sauce.
  9. Turn on the “Extinguishing” mode.
  10. Cook until the end of the cycle signal sounds.

The peppers turn out juicy and good in any form. In addition, legumes are nourishing, so the dish turns out to be substantial, not inferior to meat options.

Stew in sour cream and tomato sauce

Most housewives cannot imagine stuffed peppers without filling them with sour cream and tomato paste. You can cook them with fresh tomatoes, and the recipe only wins.

Easy to use as a base for cooking basic recipe. But, instead of the usual sauce, prepare ripe and soft tomatoes, which are peeled and grated to obtain tomato puree (or grind in a blender). Next, the tomatoes are mixed with sour cream, and the peppers are poured with this sauce. As a seasoning, you can safely use a ready-made mixture of Caucasian herbs - the aroma of the dish is delicious. Peppers are cooked in the “Stew” mode until soft. Eat with plenty of sour cream and tomato sauce.

The nuances of cooking in a slow cooker: Redmond, Polaris

All multicookers have different functionality, so it’s a good idea to carefully read the instructions before cooking. There are models, for example, Redmond brand multicookers, which have a special “Peppers” function, but in general, peppers do not need a separate mode. Cooking time may also vary, although in general the entire process, starting from preparing the peppers, does not exceed 60 minutes.

The dish can always be improved by adding sprigs of herbs, cloves of garlic, and seasoning with caraway seeds or a bouillon cube on top of the peppers.

Stuffed peppers are the kings of the summer and autumn tables. But it will be very impressive to submit them to new year holidays, when people get tired of the abundance of mayonnaise salads, meat under a cheese coat and others hearty dishes. To do this, you can freeze the whole peppers and then stuff them with different fillings. Experiment, stuff it in different ways and be healthy!

Stuffed peppers - very tasty dish, which does not get boring on weekdays and at the same time it is not a shame to serve it festive table. The dish, perhaps, has only one drawback - preparation requires trouble and time. But today’s housewives are not afraid of this, because a multicooker will do the job perfectly 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 difficulties.

Stuffed peppers with minced meat and rice in a slow cooker

This recipe shows the amount of ingredients based on a 4.5 liter bowl. You can use sour cream of different fat content, but remember that the calorie content of the dish depends on this.

Ingredients

Servings: – + 10

  • Sweet pepper 10 pieces.
  • Minced beef 700 g
  • Rice 200 g
  • Carrot 4 things.
  • Bulb onions 4 things.
  • Sour cream 10% 150 g
  • Flour 1 tbsp. l.
  • Sunflower oil 2 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

35 min. Video recipe Print

    Wash the peppers. Remove stems and seeds.

    Peel the onion. Chop finely. Turn on the multicooker, select the “Frying” mode. Pour oil into the bottom. Cook the onion for 2-4 minutes until it turns golden.

    Also peel and grate the carrots. Add to the onion and fry.

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

    Stuff the peppers. Place fried onions and carrots on the bottom of the multicooker bowl. Set out the stuffed fruits.

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