Stuffed peppers - delicious, hearty and fragrant handsome!
It is prepared with a variety of fillings, and the dish always turns out great.
Do in a slow cooker?
Stuffed peppers in a slow cooker - general principles of preparation
For stuffing choose small and equal in size peppers. The pods are washed, brushed off drops and freed from the insides. It is most convenient to use a sharp and small knife. The tip of the stalk is cut off with the tip and the seminal center is removed. But you can just cut off the top, and then clean the inner cavity.
Most often, the prepared pods are filled with minced meat with rice. But there are many other equally interesting and tasty options for fillings. Full peppers are placed in the capacity of the multicooker on the tip so that they hold each other. Then pour the sauce or water, depending on the selected recipe. Prepared in a slow cooker on cooking, stewing, baking programs.
Stuffed pepper in a slow cooker with simple gravy
Gravy for such stuffed peppers in a slow cooker is prepared from pasta with water. Of course, it is inferior in taste to complex sauces, but it makes the dish very quick and simple.
Ingredients
• 7-10 peppers;
• 500 grams of minced meat;
• 0.5 cups of rice;
• 0.1 kg of onions;
• 0.1 kg of carrots;
• 3 tablespoons of oil;
• spices;
• 2 tablespoons of pasta.
Cooking
1. Recipe rice boil, but do not boil. Cool down.
2. Grind onions and carrots, fry in vegetable oil, but not much. We send to the rice. You can fry vegetables in a slow cooker, you don’t need to wash the bowl in the field.
3. Add the minced meat, season the filling with spices, mix thoroughly.
4. Prepare the peppers, rinse and clean.
5. We fill the hollow vegetables with minced meat, put it in the slow cooker with the hole up. Peppers should stand tight and fit in one layer.
6. Pour so much water so that it reaches the middle of the height of the peppercorns.
7. Turn on the "Extinguishing" program and cook for 75 minutes.
8. 15 minutes before the end, that is, one hour after the start of cooking, add the paste diluted in half a glass of water to the broth.
Stuffed peppers in a slow cooker with meat and mushrooms
A variant of delicious pepper, which is filled with minced meat with mushrooms. Moreover, the mushrooms can be fresh or canned. But if you use a pickled product, then reduce the amount by a third.
Ingredients
• peppers 7-8 pieces;
• 450 grams of minced meat;
• 3 onion heads;
• 300 grams of mushrooms;
• 30 ml of oil;
• 4 tomatoes;
• 1 carrot;
• spices.
Cooking
1. Cut the onion heads into small cubes.
2. Pour the oil into the slow cooker, fry the onions, add the carrots in a few minutes.
3. We take out half the vegetables in a bowl, throw the cut mushrooms into the slow cooker, fry them with vegetables.
4. Transfer the mushrooms from the bowl, leave to cool.
5. We return the first vegetables back, add the grated tomatoes to them and sauté together with the tomato. It will be a pepper sauce.
6. Once the mushrooms have cooled to a warm state, add minced meat to them, put spices. You can add a little greens and garlic. Stir.
7. Fill the peppers with mushroom stuffing. We install the pods in the slow cooker directly to the gas station.
8. We take boiling water and fill it with water so that it is half the pods. Throw some salt in the sauce, and other seasonings are also possible.
9. We put out the stewing mode, prepare the dish in a closed multicooker for 1.5 hours.
Baked stuffed peppers in a slow cooker with cheese
A recipe for an unusually fragrant baked pepper in a slow cooker. The pods for its preparation must be cut lengthwise, so that each of them will turn out two boats. Zucchini is added to the dish, which is added to the filling. Similarly, you can use a pumpkin.
Ingredients
• 0.4 kg of minced meat;
• 4 peppers;
• 0.2 kg of vegetable marrow;
• 2 onion heads;
• spices;
• 150 grams of cheese;
• water, oil.
Cooking
1. Cut the peppercorns in half, select the insides, taking care not to damage the walls.
2. Mix the minced meat with chopped onion, put the spices, diced zucchini.
3. Fill the halves of the pepper with the prepared minced meat so that the boats turn out with a tubercle.
4. We shift the slow cooker, before this we pour a thin layer of oil, add three tablespoons of water and set the braising program for 30 minutes.
5. Next, open, sprinkle the peppers with grated cheese, rearrange to baking mode.
6. Cook the boats for another 30-40 minutes, depending on their size.
Stuffed pepper in a slow cooker with sour cream
A variant of stuffed pepper in a slow cooker, which is poured with sour cream sauce. Stuffing of mixed minced meat with rice.
Ingredients
• 10 peppers;
• 0.5 kg of minced meat;
• 0.7 cups of rice;
• 3 onions;
• 2 tablespoons of oil;
• 2 carrots;
• 300 ml sour cream;
• 2 cloves of garlic.
Cooking
1. Cooking rice. It can be boiled in a saucepan or in the slow cooker itself. Drain the liquid from the cereal, cool slightly.
2. Pass the onions with carrots with the addition of a couple of tablespoons of oil and also cool a little.
3. Combine minced meat with vegetables and rice, season with spices.
4. In the usual way, we fill the peppers, freeing the cavity from the seed box. We put the stand in the multicooker.
5. Mix sour cream with spices, throw chopped garlic into the pouring and add 350-400 ml of water. Stir. If desired, grated tomato or 1-2 tablespoons of tomato paste can be added to sour cream sauce.
6. Pour the peppers, soak the tops with minced meat well.
7. Close and cook on the quenching mode for an hour and a half.
8. When serving, put the peppers on the dish, pour the sauce, sprinkle with herbs.
Stuffed peppers in a slow cooker with buckwheat
The recipe for stuffed peppers, which are prepared from minced meat with buckwheat. You can take any meat.
Ingredients
• 8 pods of sweet pepper;
• 0.5 cup buckwheat;
• 3 onions;
• 0.5 kg of meat;
• 20 ml of oil;
• 4 tablespoons of pasta;
• 600 ml of water.
Cooking
1. Fill the washed buckwheat with an incomplete glass of water and prepare the porridge. Or we use already boiled cereal, which is available.
2. Passed onion diced on butter in butter, leave a third, combine the rest with buckwheat.
3. Add the twisted meat or the already prepared mince to the porridge. Add seasoning to your taste, you can put a little chopped parsley, garlic. They fit perfectly into the filling.
4. We fill the pods freed from seeds with the prepared filling, put into the slow cooker.
5. Add the paste to the fried and put onion earlier, fry a little and add hot water. Stir.
6. Pour the sauce into a slow cooker with peppers.
7. Close, cook on the program "Soup" for 45-50 minutes.
Stuffed peppers in a slow cooker with mushrooms and rice
Vegetarian version of stuffed pepper in a slow cooker without meat. Rice, like mushrooms, can be absolutely anything.
Ingredients
• 0.15 kg of rice;
• 0.35 kg of mushrooms;
• 8 pods;
• 2 onion heads;
• 40 ml of paste;
• oil, spices;
• clove of garlic;
• 2 carrots.
Cooking
1. In salted water we cook rice. But we do not cook until the very end, we leave the grains a bit hard.
2. Fry the chopped onion heads in a pan, add the grated carrots. As soon as the vegetables are a little lightly browned, put half in a bowl.
3. Mushrooms cut into cubes, tossed in a frying pan to vegetables. Cook for about ten minutes. All water should come out. It is not necessary to fry the pieces until golden brown.
4. Add boiled rice to the mushrooms, season the filling with spices and put chopped garlic.
5. Fill the peppers with rice filling with mushrooms.
6. In each pod we make several punctures on the side. We put in the capacity of the multicooker.
7. We mix the pasta with the vegetables put off during the passerization, add three glasses of water to them.
8. Pour the peppers with the sauce made, close.
9. We cook on the stewing program for 40 minutes. This time is enough, since the filling is made almost from finished products.
Stuffed pepper in a slow cooker with chicken and rice
Another simple pepper recipe that is stuffed with chicken and rice. The peculiarity of this dish is that twisted meat is not used.
Ingredients
• 1.5 cups of boiled rice;
• 600 grams of chicken;
• 200 grams of onions;
• 1 tsp spices for chicken;
• 50 ml of oil;
• 2 cloves of garlic;
• 50 ml of tomato paste;
• 250 ml sour cream;
• litere of water.
Cooking
1. Cut onion into small cubes, throw in a pan with butter. Or we cook the filling in the slow cooker using the mode for frying.
2. While the onion is stewed, cut the chicken into cubes. Throw to the onion, lightly fry and add 50 ml of sour cream. Turn off after a minute.
3. Mix the chicken with rice, put the garlic and chicken seasoning. Or take other spices.
4. We fill the pods freed from seeds with the filling. We make such an amount that fits in the capacity of the multicooker.
5. For the sauce, mix the paste with sour cream. First add two glasses of water, salt and pour into a slow cooker.
6. Add boiling water so that the sauce is even with peppercorns.
7. Close, cook exactly 45 minutes on the “Soup” program.
Stuffed Pepper in a Multicooker - Useful Tips and Tricks
• If there are few peppers, they fall and do not hold each other, you can add ordinary pepper, tomato or any other vegetable to the multicooker. It will also be boiled in sauce and will be edible.
• Stuffed peppers look more effective if you add long rice to the filling. It can even be brown.
• In the minced meat, in addition to meat, skins, films and other illiquid pieces are often present. It is not surprising that after adding cereals and vegetables to the filling, the taste of meat completely disappears. If you want to cook really fragrant peppers, then it is better to twist the meat into minced meat yourself.
