Among the options for preparing stuffed peppers, in addition to the well-known classic recipe with meat and rice, there is also a purely vegetarian dish. You can stuff peppers with mushrooms, cereals, stew in tomato paste, sour cream, under a cheese coat. Heat treatment in a multicooker will allow you to preserve all the taste and useful qualities of the ingredients and get a juicy and mouth-watering dish.
Stuffed peppers with meat and rice in a slow cooker: a classic recipe
You will need:
- bell peppers (medium-sized fruits) - 8-10 pcs.;
- pork neck - 800 grams;
- long grain rice - 1 cup;
- onions - 1 pc.;
- carrots - 1 pc.;
- water - 300 ml;
- tomato paste or ketchup - 3 tablespoons;
- sunflower oil - 50 ml;
- salt, spices - to taste.
Remove grains and white fleshy veins from peppers. Rinse the fruit under running water. Wash rice in several waters. Pass the pork through a meat grinder. Peel the onions and carrots. Chop the onion into small cubes, and grate the carrots on a coarse grater.
Put the carrots and onions in a multicooker bowl and fry in vegetable oil, turning on the "Fry" mode. Combine sautéed vegetables with minced meat, rinsed rice. Mix the minced meat well. If you wish, you can put raw carrots and onions instead of frying vegetables, but this way the filling turns out to be much juicier and tastier.
Stuff the prepared peppers with minced meat, leaving 1 cm free from the edge so that the swollen rice does not crawl out of the peppers during cooking. Place the stuffed peppers in a dense layer vertically on the bottom of the multicooker bowl.
Optionally, you can close the peppers on top with the caps that you left when peeling the fruits, or you can chop them and pour them on top of the peppers. Prepare a sauce with water and tomato paste and pour over the peppers in a bowl. Set the "Stew" mode and cook the peppers until the multicooker signal.
Serve the stuffed peppers with sour cream or natural Greek yogurt sauce, warm white bread and chopped herbs. You can mix yogurt with Dijon mustard to make the dish spicy and spicy.
Stuffed peppers with meat and buckwheat in a slow cooker
You will need:
- Bulgarian pepper - 8 fruits;
- buckwheat - 1/2 cup;
- meat - 500 grams;
- onions - 3 pcs.;
- tomato paste - 4 tbsp. l.
Boil buckwheat in salted water until half cooked. Spread finely chopped onions in a skillet. If you don't have time to mess around with preparing food for a long time, boil buckwheat porridge in advance, for example, in the evening, then you can scroll the meat through a meat grinder and prepare vegetables. Pepper fruits must be peeled from seeds and partitions. In this case, the cooking time of the stuffed peppers will be only half an hour.
Combine sautéed onions with buckwheat, mix with scrolled meat and season with spices. Fill prepared pepper tins with this filling and lay them on the bottom of the multicooker.
Mix the pasta and 3 cups of warm water into a tomato sauce. Fill the blanks with them, set the "Soup" mode and set the time on the device about 45 minutes, close the multicooker with a lid. Simmer stuffed peppers with meat and buckwheat until signal.
Stuffed peppers with chicken and rice in a slow cooker
You will need:
- chicken fillet - 500 grams;
- bell pepper - 8 pcs.;
- boiled rice - 1 1/2 cups;
- garlic - 2 cloves;
- tomato paste - 1/3 cup;
- sour cream - 1 glass;
- water - 4 glasses.
Step by step cooking process
Peel and finely chop the onion. Save him in Fry mode. Cut the chicken fillet into cubes, put it on the onion and fry in the same mode with the addition of sour cream for 6-7 minutes. Mix chicken mixture with boiled rice, add spices and garlic.
Prepare the peppers: rinse, remove seeds and partitions. Fill them with the resulting filling. Put the peppers in a slow cooker, add tomato sauce and water to them. Close the appliance lid and install the Soup program. Leave the peppers stuffed with chicken and rice to simmer for about 45 minutes.
Stuffed peppers with beans in a slow cooker: a diet recipe
You will need:
- bell peppers - 6 pcs.;
- canned beans - 1 can;
- tomatoes - 2 pcs.;
- carrots - 2 pcs.;
- onion - 1 pc.;
- garlic - 2 cloves.
Step-by-step cooking
Prepare all vegetables. Rinse the peppers, cut them in half lengthwise, and remove seeds and partitions from the fruit. Finely chop the onions and carrots and save in vegetable oil with chopped garlic and spices. Chop the tomatoes and put in the same place, stir and fry a little.
Toss the vegetables with the canned beans and fill the halved peppers with the prepared vegetable mixture. Put the blanks on the bottom of the multicooker bowl, fill everything with water. Set the Cooking program on the appliance for half an hour and close the lid. Serve the dietary stuffed peppers hot, sprinkled with chopped fresh herbs.
Stuffed peppers with mushrooms and rice in a slow cooker
Stuffed peppers with mushrooms and rice are a great addition to the fasting days.
You will need:
- bell pepper - 6 pcs.;
- mushrooms - 250 grams;
- rice - 150 grams;
- carrots - 1 pc.;
- onion - 1 pc.;
- vegetable oil;
- tomato juice - 1 glass.
Step by step cooking
First, rinse the rice in several waters, cook and cool. Peel and chop carrots and onions in a blender, mix them with rice.
Cut the mushrooms into small cubes, save in vegetable oil until all the liquid comes out. Add mushrooms to the rice and vegetable mass. Prepare the peppers: peel off seeds and partitions by cutting off the cap.
Fill the peppers with the resulting filling, set them vertically in the multicooker bowl, pressing firmly against each other. Pour tomato juice into them, close the lid of the appliance and start the "Stew" mode. Optionally, instead of tomato juice, you can use a creamy sauce.
Stuffed peppers with vegetables in a slow cooker: a vegetarian recipe at home
A simple recipe for delicious peppers stuffed with vegetables, if desired, you can always modify a little, for example, adding capers, frozen green beans, greens.
You will need:
- Bulgarian pepper - 1 kg;
- boiled rice - 1 tbsp.;
- tomato paste - 3 tbsp. l.;
- carrots - 1 pc.;
- onion - 1 pc.;
- sour cream - 1 tbsp.
Cut half the peppers into thin strips, boil the second part of the peppers in boiling water for 3 minutes. Chop the onion and carrots into small cubes, save the vegetables in oil until cooked, add chopped peppers, salt.
Mix boiled rice, onions, carrots in one bowl. Fill boiled peppers with this filling. Put the workpieces on the bottom of the multicooker bowl, fill everything with tomato-sour cream sauce. Simmer the dish in the "Soup" mode for 20-30 minutes under a closed lid.
Stuffed peppers in sour cream and tomato sauce in a slow cooker
A mixture of Caucasian herbs can be used as a seasoning for this dish.
You will need:
- beef - 200 g;
- pork - 200 g;
- bulgarian pepper - 1 kg;
- rice - ½ cup;
- onions - 100 g;
- carrots - 100 g;
- butter - 40 g;
- sour cream - 100 ml;
- tomato paste - 2 tbsp l.;
- bay leaf - 3 pcs.;
- ground allspice - ½ tsp;
- salt to taste.
Prepare the filling. Rinse the rice grits, cover with water and leave for 20 minutes. Peel and chop onions and carrots. Put a piece of butter in the multicooker bowl. In the "Fry" mode, save the onions, and after 5 minutes - the carrots. Fry the vegetables, stirring occasionally, until tender.
Cut pork and beef into small cubes. Drain the rice and rinse it again. Combine vegetables, rice and chopped meat, salt, season with pepper and Caucasian herbs. Mix the filling thoroughly.
Cut the cap off the peppers, remove the seeds. Spread the filling into the peppers, leaving about 1/3 to the brim. Fold the workpieces into a multicooker. Mix tomato paste with sour cream and water, salt. Pour the sour cream and tomato mixture into a multicooker. Place the bay leaf. Cook the peppers in the "Braise" mode for 1 hour.
