Bell peppers with rice in a slow cooker. Peppers stuffed with meat and rice in a slow cooker. Products for cooking peppers stuffed with meat and rice in a slow cooker

Stuffed peppers in a slow cooker with minced meat and rice is a very tasty and satisfying second course, which is not as difficult to prepare as it seems at first glance. Just read and watch the step-by-step recipe, and you can easily make a hearty dinner for your family. In this process, a 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 for a 5 liter bowl.

This dish can be prepared from either fresh or frozen peppers. Usually I clean the peppers, remove 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;
• Onions - 2 pcs.;
• Carrots - 2 pcs.;
• Vegetable oil - 50 g;
• Tomato paste - 100 g;
• Salt, ground black pepper – 1 tbsp;
• Bay leaf - 1-2 pcs.

Preparation

First of all, you need to prepare the filling for stuffed peppers in a slow cooker. To do this, rinse any type of rice well and boil in plenty of water until half cooked. Place in a fine mesh sieve and rinse with 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, and chop the second on a coarse grater. Pour some vegetable oil into the frying pan and place on the stove. When it is well heated, place the prepared vegetables there. Fry the onions and carrots a little, then reduce the heat to low 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 paste, you can add tomatoes grated through a sieve or tomato juice - the pepper will be tasty in any case.

Add any minced meat to the boiled, cooled rice. You can use pork, beef, chicken, turkey or assorted. Add half of the fried vegetables there and mix the filling thoroughly. Pepper and salt, add your favorite spices if desired.

It's time to prepare the bell pepper. It is better to choose smooth, small-sized fruits. The pepper should be firm and without damage. Rinse and core the vegetables using 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 a bowl, making sure the vegetables fit snugly together.

Pour about a liter of hot water into the remaining roast. Stir, bring to a boil, season with salt and pepper. Add bay leaf and boil for a few more minutes. Pour the prepared tomato sauce into the bowl with the peppers. Ideally, the vegetables should be almost completely covered with the gravy. Close the lid of the device and start the “quenching” program. Set the time based on the power of your kitchen assistant. On average, stuffed peppers take about an hour to cook in a slow cooker.

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:

• To stuff peppers, you can use a wide variety of other filling options. It can be mushrooms fried with onions and vegetables, stewed cabbage, buckwheat with meat and cheese, salted cottage cheese with herbs. The 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 200 ml of 15% sour cream over the vegetables and mix. Add a few glasses of hot water, salt and pepper, depending on your taste. If desired, add a couple of allspice peas and bay leaves. Cover the pan with a lid and simmer the mixture for about ten minutes. Pour the hot gravy over the prepared peppers, then cook as usual.

Frozen stuffed peppers with minced meat and rice in a slow cooker

Preparations of 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; all you have to do is take them out and add them to the prepared gravy. In moments of acute shortage of time, bell pepper preparations will become a real salvation.

Ingredients for pepper preparations:

• 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 peppers, you will need to remove the core from the main ingredient, wash and dry it. While the peppers are drying, prepare the filling. Boil the 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 convenient for you, for example, by grating it. 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 pepper with the filling.

Take a disposable bag and place the peppers in it. Place the preparation in the freezer, where it can be stored for up to four months.

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

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

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

Remove the frozen peppers and place them in the gravy, one at a time. Cook using the “stew” mode for about one hour. It may take a little longer, depending on the power of your equipment.

Stuffed peppers with vegetables in a slow cooker

This dish is perfect for those who are watching their figure or fasting. Peppers with vegetables can also 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;
• Bell 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 the gravy:

• Medium size onion – 1 pc.;
• Tomato paste – 80 g;
• Water – 750 ml;
• Seasonings and any herbs - to taste.

Preparation

1. To prepare the vegetable filling, boil the washed rice in salted water. Try to keep it a little hard, so 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 stem attachment points. Then cut them into small cubes as well. Grind the carrots on a coarse grater.
3. Place carrots and onions in a frying pan with heated vegetable oil. Fry until beautiful, golden brown.
4. In a separate bowl, combine fried vegetables, boiled rice, tomatoes and garlic. 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.
5. Carefully remove the core from the bell pepper and wash it well. Use a teaspoon to fill it with filling. Pour a little oil into the bottom of the multicooker bowl and place the pepper there.
6. Prepare the gravy. Cut the peeled onion into half rings and fry in sunflower or olive oil until golden brown. 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. 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 “quenching” mode. Stuffed peppers with vegetables, cooked in a slow cooker for about 40 minutes.

Note to the owner:

Stuffed vegetable peppers can also be prepared with eggplants in the summer. Use lightly fried pieces of eggplant and rice. Peppers can be cut into halves. One pepper will make a delicious portioned dish.

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

Stuffed peppers are a very tasty dish that you won’t get tired of on weekdays and at the same time it’s not a shame to serve it at the holiday 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. Use 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 contents, 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.

Stuffed peppers are welcome guests on the menu of many housewives. Traditionally, peppers are stuffed with meat and rice, but there are many other options. One of them is stuffed peppers without rice. Some people don’t like rice, others can’t have it for medical reasons, and sometimes they just ran out of rice and want peppers.

So, let's take peppers, minced meat, vegetables, some tomato paste, salt and spices.

Add finely chopped onion, chopped tomato into small pieces, and chopped garlic to the minced meat (I used beef).

Grate the carrots on a coarse grater. Vegetables will make the filling looser so that we don’t end up with a pepper cutlet)).

Mix everything well, add salt and spices. You can add dried herbs and your favorite spices, I only used black pepper. Add tomato paste and mix again.

Wash the peppers, carefully cut off the stalk to form a lid, and remove the seeds. Stuff the peppers with the filling using a teaspoon. Since there is no rice and it will not swell during cooking, we fill the peppers quite tightly.

You can skip the next step and immediately simmer the peppers. I prefer to first fry the peppers on all sides in vegetable oil. This will take 5-7 minutes.

Then pour water up to the middle of the peppers and cook over medium heat, covering with a lid. We will also stew the cut caps of the peppers, this is for a beautiful presentation.

After 25-30 minutes the peppers are ready! Serve tender, satisfying and very tasty stuffed peppers without rice on the table piping hot, adding your favorite herbs.

The slow cooker makes a wonderful meal for every day and for holidays. In my family, not a single holiday is complete without stuffed peppers; a multicooker 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 your 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 g;
• Carrots - 2 pcs. (1 for gravy);
• Onions – 2 pcs (one for the gravy);
• Pork lard or vegetable oil - for frying;
• Salt - to taste;
• Ground black pepper - to taste;
• Tomato sauce - 2-3 tbsp. lodge;
• Garlic – 3 cloves;
• 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 and let the water drain. Place in a deep bowl in which we will prepare the filling.

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

Finely chop half the onion and place in 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 very satisfying and tasty. If it is not possible to use it, then fry and gravy in vegetable oil.

Peel the carrots. Grate. Place in the frying pan with the onions. Fry. You can also do all this in a slow cooker, you need to put it in the “frying” mode, add vegetable oil, fry

Place in 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 add chopped parsley, dill or green onions.

Another interesting recipe:

Bell peppers need to be thoroughly washed to remove dirt and dust. Take vegetables without external damage or stains. Red, yellow, green will do. If you are preparing peppers for the winter for stuffing, you can take them, not just fresh fruits.

Cut off the stalk and carefully remove the seeds. It will look like a bowl in which you will need to put the rice and meat prepared in advance. Handle carefully so as not to damage the vegetable. Wash thoroughly again.

Place the filling into the resulting vegetable bowls.

Place in the multicooker bowl.

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

I don't know people who don't like stuffed peppers. After all, this dish is tasty, beautiful, quick and simple. The very shape of the peppers just begs to be put something in them)) Stuffed peppers are popular among many nations, hence the variety of fillings: this is not only the minced meat we know, but also couscous, carrots, cabbage, mushrooms, cheese and even fruit . 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. You can use peppers of any color, shape and size for stuffing. Peppers of different colors look elegant on a plate. Today I am preparing stuffed peppers in a slow cooker according to my simple recipe, perhaps it will be useful to someone.

Ingredients:

• bell pepper - 9 - 10 pcs
• minced meat - 400 g
• rice - 1 multi cup
• onions - 1 - 2 pcs
• carrots - 1 - 2 pcs
• tomatoes - 3 - 4 pcs (or tomato paste - 1 tbsp.)
• 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 simmer for 20 - 25 minutes, or you can do it in the usual way as you prepare gravy on the stove - first fry the onion, then add grated carrots and after a few minutes grated tomatoes (or tomato paste).

While the vegetables are roasting, prepare the minced meat. Mix minced meat, raw rice in a cup, add half of the fried vegetables, salt and pepper, mix well. The second half of the vegetable gravy remains in the bowl; we will place the peppers on it.

Wash the pepper, cut off the stem, remove the seeds. Fill the peppers with the prepared minced meat and place 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 sauce over stuffed peppers. Add a couple of bay leaves, finely chopped herbs and chopped garlic.

Close the multicooker lid and set the “baking” mode for 60 minutes. Or cook in the “stew” mode for 1.5 - 2 hours.

Serve stuffed peppers with sour cream and fresh herbs.

Bon appetit!!!