Stuffed peppers in a slow cooker. Frozen peppers stuffed in a slow cooker Filling for stuffed peppers in a slow cooker

Hello dear readers of my blog. I am with you again today, Alexander. Outside the window 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 an ordinary family dinner and also used to treat guests. Multi-colored peppers look beautiful on the table, the dish of them is tasty, fragrant, satisfying. The filling for peppers can be the most diverse: meat, vegetables, rice and other cereals, various spices. The taste of the cooked dish largely depends on the method of preparation.

Today we will cook meat stuffed peppers in a slow cooker. This assistant is in almost every kitchen. It saves our 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 a specified time, the dish will be ready! Highly recommend! So:

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

Ingredients:

• Bulgarian pepper - 10-12pcs
• Minced meat - 500g (pork and beef equally)
• Onion - 1pc
• Carrot - 1pc
• 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 slow cooker and turn on the “frying” mode. Let her warm up.

Grated carrots on a coarse grater

Finely chop the onion

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

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

Open the slow cooker, mix everything and add 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 become soft, turn off the “frying” mode and let the vegetable mass stand and cool slightly.

Let's take a look at the bell peppers. We cut off their green stalk along with seeds,

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

Finely chopped greens can be added to minced meat.

Wash the rice in running water until the water is clear. You don't need to boil the rice. It is wonderful to boil in the filling of our peppers. We shift the minced meat into the rice, add the garlic, passed through a garlic press or finely chopped with a knife.

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

Again, mix the minced meat well, add salt and mix well until smooth.

Add black ground pepper to taste. And the final step is mixing. Everything, minced meat turned into a homogeneous mass.

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

We put our peppers on a vegetable pillow. I prefer to stack them vertically rather than stacking them on a barrel as they will stew more evenly that way.

We filled the entire space of the multicooker bowl. We just fit exactly 12 peppers. Now pour boiling water so that the mass begins to cook faster. Pour water over the peppers, about shoulder-length,

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

Instead of water, you can use a 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 cups of water.

We close the lid of the multicooker, turn on the “extinguishing” mode and set the time for an hour and a half, press “Start”.

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

Stuffed peppers in a slow cooker are ready. Put them on a plate, decorate with herbs and serve.

Bon appetit!

Video recipe for stuffed peppers in a slow cooker

Stuffed peppers are an almost perfect dish, they are beautiful, tasty, and healthy. Toppings can be varied according to your taste, someone prefers meat, while others like vegetables or cereals. It is convenient to cook stuffed peppers in a slow cooker. Prepared pods with filling are placed in a bowl, poured with sauce and cooked in the "stewing" mode.

For stuffing, you can use almost any variety of sweet pepper. This vegetable is ideal for stuffing, it is like a container, hollow inside, so you do not need to clean anything, just remove the stalk with seeds. The color of the pods is unprincipled, but pods of different colors look very elegant in a plate.

To do this, you can make a circular incision around the stalk and remove it along with the seeds. Or you can just cut off the top of the pepper, and then remove the seeds. The cut off top can be used as a lid to make the dish look spectacular.

Many people prefer to stuff peppers with minced meat, this option is certainly good, but you can try other types of fillings - vegetable, cereal, fish.

The technology of cooking a dish in a slow cooker is not too different from the principle of cooking a dish on the stove. Prepared peppers are stewed in sauce or broth. To do this, use the "extinguishing" mode. Cooking time in a conventional slow cooker is 40-45 minutes. In a slow cooker-pressure cooker, you can bring the pepper to readiness in 20 minutes.

Interesting facts: Bulgarian pepper does not come from Bulgaria. Its homeland is South America. But it was from Bulgaria that sweet pepper came to Russia, which is why this name was assigned to it.

Stuffed peppers with minced meat and rice in a slow cooker

The most popular version of the dish is with minced meat and rice.

• 9-10 bell peppers;
• 400 gr. minced meat;
• 1 measuring cup (multi-glass) of rice;
• 1 bulb;
• 1 carrot;
• 3-4 tomatoes;
• sunflower oil for frying;
• salt, spices, herbs to taste;
• 2 bay leaves;
• 100-150 gr. sour cream;
• 1 tablespoon flour.

First you need to cook vegetable frying. To do this, pour a little oil into the bowl, turn on the “frying” mode (in some models, “baking”). We put finely chopped onions and grated carrots into the thicket, fry for 10 minutes. Meanwhile, rub the tomatoes on a fine grater and add the tomato mass to the vegetables and cook for another 10 minutes.

Using a plastic spoon, remove about half of the vegetable mass from the bowl. Put the stewed vegetables in a bowl and let cool slightly. Add raw, well-washed rice and minced meat, add salt to taste and any spices to taste. We mix everything well.

Wash the peppers, remove the stalks with seeds and wash well again. Fill the prepared peppers with minced meat. Put the stuffed pods in a bowl with the rest of the fried vegetables.

Making a fill: mix sour cream with a spoonful of flour, dilute with water. We pour water “by eye”, it should turn out so much filling that it almost completely covers the peppers. Salt the filling, add bay leaf, optionally chopped fresh herbs. Pour over the peppers.

• 6 bell peppers;
• 3 potatoes;
• 200 gr. champignons;
• 1 bunch of parsley;
• 100 gr. cheese;
• 3 tablespoons of butter;
• 1 onion;
• salt, black ground pepper to taste;
• vegetable oil for frying;
• 1 tablespoon flour;
• 150 gr. sour cream.

Boil the potatoes in advance in their uniforms, let them cool. We clean the potatoes and rub on a grater. Cut the peeled onion into small cubes. Cut the mushrooms into small slices.

We spread the onions and mushrooms in a bowl, pour 1-2 tablespoons of vegetable oil and cook in the “frying” mode for 15-20 minutes until the mushrooms are fully cooked. We rub the cheese on a coarse grater, finely chop the greens.

Mix grated potatoes, mushrooms with onions, cheese and parsley. Season the filling to taste with salt and pepper. Add softened butter, mix. The filling is ready.

We clean the peppers from seeds, fill the pods with stuffing. We put the prepared pods in a bowl. Mix sour cream with flour and dilute this mixture with water. There should be enough water to cover the peppers. Salt the filling, you can add spices to it if desired. We cook in the "quenching" mode for 40 minutes.

Cooking with vegetables

An easy version of the dish -. This is a great option for vegetarians and fasting people.

• 10 bell peppers (small);
• 250 gr. Luke;
• 150 gr. carrots;
• 65 gr. tomato paste;
• 850 gr. tomatoes;
• 1.5 cups of raw rice;
• 60 ml of vegetable oil;
• 0.5 teaspoon of sugar;
• 2/3 tablespoon salt (or to taste)
• 1 bunch of any greens;
• 2 cloves of garlic.

We clear the seeds of 8 bell pepper pods and set them aside, we will stuff these pods. The remaining 2 pods are also cleaned and cut into thin strips. Also finely chop the onion, and grate the carrots.

Read also: Pasta with salmon in creamy sauce - 7 recipes

Pour oil into the bowl and fry the onion and carrot on it, choosing the “baking” or frying mode. 10 minutes after the start of cooking, add the pepper, cut into thin strips, into the bowl. Continue frying for another 10 minutes. Then we transfer half of the vegetables from the bowl to the bowl and add tomato paste to the hot vegetables. Salt and pepper.

Add chopped tomatoes to the remaining vegetables in the bowl. Tomatoes can be peeled and chopped in a blender. Or you can just rub it on a fine grater, while the peel will remain in your hands. Salt and pepper the resulting sauce and simmer for 15 minutes.

Add raw washed rice to vegetables with tomato paste. This will be the filling for our peppers. We prepare the pods by removing the stalks and seeds, and fill the filling. It is not necessary to stuff it tightly, as the rice will increase in volume.

We spread the peppers in the tomato sauce in the bowl and switch the device to the “stewing” program for 1.5-2 hours.

Peppers stuffed with cabbage and tomatoes

Another option for a light vegetable dish is peppers stuffed with cabbage and tomatoes.

• 12 bell peppers;
• 300 gr. white cabbage;
• 150 gr. rice
• 2 onions;
• 2 carrots;
• 6 tomatoes;
• 3 tablespoons of vegetable oil;
• 500 ml vegetable or water;
• dry spices, salt.

What will be required:

- 8-9 pieces of small sweet peppers;
- one multi-glass of rice;
- three cloves of garlic;
- one or two carrots;
- a small head of onion;
- three tomatoes;
- 350-400 g of "homemade" minced meat;
- vegetable oil;
- 100 g of sour cream;
- fresh herbs - optional;
- 20 g flour;
- spices - to taste.

What to do:

Cooking stuffed peppers in a slow cooker, start by processing all the vegetables. Peel the peppers from the seeds, while the tops with tails do not throw away, as they will be needed.

Rub the tomatoes on a grater or chop in a blender; it is not necessary to peel them.


Finely chop the onion, cut the garlic cloves into several pieces.


Grate the carrot with medium straws.


Pour a little oil into the polaris bowl, put the onion, grated tomato and carrot (do not touch the garlic yet), fry on the “frying” mode. You can do it differently by frying / adding vegetables in turn: onions, then carrots and tomatoes. After that, leave some of the prepared vegetables in the bowl, and transfer the other to a small bowl.


In a small bowl for the filling, combine raw grits with minced meat, mix well.


Then add the set aside vegetables and spices / seasonings, mix again.


Fill the peppers with minced meat and place in a slow cooker on a pillow of onions and carrots.


I apologize for a slight digression, but it was at this 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 take out the pulp, leaving the bottom. You get some sort of cups like this.


So, you put the stuffed peppers (and zucchini) in the Polaris slow cooker.


Now prepare the filling. Estimate approximately how much water you will need to close the peppers, but even if a little is not enough, it's okay. Vegetables will still cook well. Dilute sour cream in water, add a little salt and other spices, given that they are already in the filling. Add flour and stir again.


Pour sauce over vegetables in a slow cooker, throw chopped garlic on top, put whole sprigs of parsley or dill, or both. Again, if desired, greens can be chopped.


Close the pot and start the stewing program. After an hour and a half, the polaris stuffed with rice and meat in a slow cooker will be ready. You can also cook on the "baking" program.


Stuffed vegetables stewed in sour cream sauce are very tasty and tender. They need to be served, pouring over the sauce in which the peppers were stewed. There is hot.


And finally ... the recipe for stuffed peppers in the Polaris slow cooker is suitable not only for any miracle saucepan, but also easily adapts to cooking on the stove.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

With the help of a multicooker, you can work wonders in the kitchen without much effort and time. This device can cook excellent lush biscuits, cook soups, stew meat. All food is not only tasty, but also very healthy, because products are prepared with a minimum amount of oil. Try making your favorite stuffed peppers in the slow cooker.

How to cook stuffed peppers in a slow cooker

You might think that cooking stuffed peppers in a slow cooker is very easy and simple. However, even such a simple dish has a number of aspects that give peppers an exquisite taste and unique aroma. Experienced cooks advise:

• choose only fresh and fleshy vegetables of the same size for stuffing;
• rice and other ingredients, except minced meat, must be boiled or fried until half cooked before filling;
• always take into account the power and model of the device, since it takes a different amount of time to cook stuffed peppers in a slow cooker, depending on the company;
• to make a hearty dinner, you need to choose veal, lamb, pork for minced meat, but chicken is more suitable for a delicate dietary dish;
• it is important not only to make the filling for stuffing correctly, but also mix it thoroughly, otherwise it will bake unevenly;
• stuffed peppers in a slow cooker will turn out tastier if you use oregano, dried dill, turmeric or suneli hops for minced meat;
• after putting the workpiece on the bottom of the bowl, be sure to add sauce or boiled water, otherwise the food will be fried and not stewed.

Stuffed peppers in a slow cooker - recipe with photo

Cooking with step-by-step instructions, descriptions and photos is much easier, especially if you have just begun to master the intricacies of cooking. Such recipes help to understand the details in more detail and see the final result in advance. In addition, with the help of such master classes, you can not only learn how to cook correctly, but also arrange a beautiful presentation and make an effective presentation. Try any of the Stuffed Pepper Recipes below and find the one you like the most.

With meat

You can start the insides of bell pepper with almost everything that is at hand, but the dish with the addition of meat and buckwheat is much tastier, more satisfying and appetizing. If you don’t want to bother with preparing food for a long time, boil buckwheat porridge in the evening, pass the meat through a meat grinder and process the vegetables. In this case, the cooking time will be only half an hour.

Ingredients:

• buckwheat - ½ cup;
• onions - 3 heads;
• pepper - 8 pods;
• meat - 500 g;
• pasta - 4 tbsp. l.

Cooking method:

1. In salted water, boil buckwheat porridge until half cooked.
2. Saute finely chopped onion in a frying pan.
3. We combine the finished onion with buckwheat, season with spices. Mix porridge with meat.
4. We fill the prepared vegetable molds with the filling, put them on the bottom of the multicooker.
5. Pour the blanks with tomato sauce made from pasta and 3 cups of warm water.
6. You need to stew stuffed peppers with meat in the "Soup" mode for about 45 minutes.

With meat and rice

Very often, ready-made minced pork and beef are used as the meat component of the hostess, but it can be replaced with ordinary chicken fillet. Cut the chicken meat into very small cubes and fry in a saucepan with onions, or chop the breast in a blender. If you want something special, new, unusual, then instead of raw fillet, take baked or smoked chicken.

Ingredients:

• cooked rice - 1 ½ cups;
• chicken fillet - 0.5 kg;
• garlic - 2 cloves;
• tomato paste - 1/3 cup;
• sour cream - 1 tbsp.;
• water - 4 tbsp.

Cooking method:

1. On the mode for frying, we cook browned onions.
2. We cut the fillet into cubes, throw it to the onion and fry with the addition of sour cream for 5-7 minutes.
3. Mix the meat mixture with rice, add garlic and spices. We fill all the peppers with the filling.
4. We spread the blanks in a slow cooker, pour tomato sauce and water into them.
5. Close the lid of the device, select the "Soup" program.
6. It takes 45 minutes to stew peppers stuffed with meat and rice.

classic

Meet stuffed peppers - a classic recipe! The taste of this dish is familiar to many from early childhood. Sometimes it may seem that it is so elusive that it is impossible to repeat it today, but dreams always come true. How to cook delicious tender peppers stuffed with rice and minced meat, you will learn from this step-by-step recipe with a photo. Do not delay cooking, please your family with your favorite dish today.

Ingredients:

• pepper - 10 pcs.;
• minced meat - 500 g;
• boiled rice - 1 tbsp.;
• onions - 3 heads;
• carrot - 2 pcs.;
• garlic - 2 cloves;
• sour cream - 1 tbsp.

Cooking method:

1. Mix rice with browned vegetables and minced meat. Season the filling with spices, add garlic.
2. Fill vegetable boxes with stuffing. We put the blanks in the multicooker.
3. Mix spices, half a glass of water with sour cream. We pour out the gravy.
4. We close the lid of the device and select the “Extinguishing” mode on the display for an hour and a half.

Diet in a slow cooker

Finding a diet recipe for stuffed peppers in a slow cooker with a photo is not such an easy task, but it is quite doable. Try to replace the main ingredients - meat and rice, with healthy vegetables. The nutritional value of such a dish is only 58 kcal. For comparison, in peppers prepared according to the classic recipe, where there is meat with rice, the energy value reaches 91 kcal.

Ingredients:

• peppers - 6 pcs.;
• tomatoes - 2 pcs.;
• carrot - 2 pcs.;
• onion - 1 pc.;
• canned beans - 1 can;
• garlic - 2 cloves.

Cooking method:

1. Saute finely chopped vegetables with garlic and spices in vegetable oil.
2. Mix with canned beans, stuff the pepper halves with the vegetable mixture.
3. We spread the blanks on the bottom of the multicooker, fill it with water.
4. We put the “Cooking” program on the display for half an hour.

with minced meat

The slow cooker is a great kitchen helper. If this device could be compared with fairy-tale characters, then she would become a homemade Cinderella. You only need to prepare the products and put them in a bowl, the miracle machine will do the rest. No less important is the fact that peppers in a slow cooker will never burn, and a sound signal will notify you about the readiness of the dish.

Ingredients:

• peppers - 10 pcs.;
• minced meat - 0.5 kg;
• cooked rice - 1 tbsp.;
• onion - 100 g;
• carrots - 100 g;
• tomato paste - 2 tbsp. l.

Cooking method:

1. Finely chop the onion and carrot, saute in sunflower oil, and then mix with rice and minced meat.
2. Fill vegetables with stuffing. We put the blanks with the tail up on the bottom of the multicooker.
3. Mix tomato paste with water, pour over vegetables with gravy.
4. We turn on the "Extinguishing" program, set the timer for 75 minutes.
5. 15 minutes before the end, season the dish with spices.

with rice

Nowadays, many began to adhere to the Orthodox canons. When snow is just beginning to fall outside the window, or, conversely, the first spring drops run, all believers will experience a test of the soul - fasting. It is very important during this period not only to adhere to all church laws, but also to draw up a diet correctly. Meatless stuffed peppers are a great addition to the menu.

Ingredients:

• pepper - 6 pcs.;
• mushrooms - 250 g;
• onion - 1 head;
• carrots - 1 pc.;
• rice - 150 g;
• tomato juice - 1 tbsp.

Cooking method:

1. First you need to cook, rinse and cool the rice.
2. Grind onion with carrots in a blender, mix vegetables with rice.
3. Cut the mushrooms into small cubes, sauté in sunflower oil until all the liquid is gone.
4. Add mushrooms to rice and vegetable mixture.
5. Stuff the vegetables with the stuffing, set them upright in the slow cooker.
6. Pour in tomato juice or cream sauce, close the lid of the device.
7. For cooking, select the "Extinguishing" mode.

With vegetables and minced meat

Another simple recipe for a delicious pepper, which is additionally stuffed with vegetables. If desired, you can always modify it a little, for example, add frozen green beans, capers, and replace onions with herbs. A lot will depend on your preferences. Do not forget to defrost frozen foods and drain the water first, otherwise the fragrant dish may be spoiled.

Ingredients:

• pepper - 1 kg;
• meat mixture - 600 g;
• boiled rice - 1 tbsp.;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomato paste - 3 tbsp. l.;
• sour cream - 1 tbsp.

Cooking method:

1. Cut half of the peppers into thin strips, boil the second in boiling water for 3 minutes.
2. Chop the onion and carrot into small cubes, sauté the vegetables until tender with pepper and salt.
3. Mix onions, carrots, rice with minced meat.
4. We fill the cavity in the boiled pepper with the filling.
5. We spread the blanks on the bottom of the bowl, pour the tomato-sour cream sauce.
6. We will simmer in the "Soup" mode for 20-30 minutes.

without rice

Why do you need rice in the stuffing for peppers? It helps all the ingredients stick together, adds flavor and calorie content to the dish. If you are not a big connoisseur of this cereal or it simply was not at hand at the moment, do not despair, but simply replace rice with vegetables: fresh mushrooms, carrots and tomatoes. It will turn out no worse than a traditional dish.

Ingredients:

• peppers - 5-7 pcs.;
• minced meat - 500 g;
• onions - 3 pcs.;
• mushrooms - 300 g;
• tomatoes - 4 pcs.;
• carrots - 1 pc.

Cooking method:

1. Three onions with carrots on a grater and pass in a slow cooker on the “Frying” mode until half cooked.
2. We shift half of the vegetables into a bowl, and add mushrooms to the slow cooker.
3. Mix the fried stuffing with minced meat.
4. Pour boiling water over the tomatoes, remove the skin and chop finely.
5. Add the second part of the onion with carrots to the tomatoes, pour half a glass of water and simmer for 5-7 minutes.
6. We stuff the blanks with the first filling. We put it in a multicooker.
7. Put the tomato sauce on top of them, close the lid.
8. To stew, select the "Soup" program and set the timer for 45 minutes.

How to cook frozen stuffed peppers

Not only manufacturers of kitchen appliances are rushing to the aid of young housewives, responsible food suppliers are also willing to help. Therefore, frozen pepper appeared on the shelves of stores. The main task of semi-finished products is to reduce the time for preparing a hearty and nutritious lunch. How to cook frozen stuffed peppers in a slow cooker correctly? This recipe will tell about all the subtleties better than other words.

Ingredients:

• minced meat - 0.25 kg;
• frozen pepper - 2 pcs.;
• boiled rice - ½ tbsp.;
• grated cheese - 50 g;
• onion - 1 head.

Cooking method:

1. Mix boiled rice with minced meat and finely chopped onions.
2. We fill the insides of the frozen peppercorns with the filling, put them in the steamer bowl of the multicooker.
3. To cook frozen vegetables, set the display to "Steam" mode, and double the cooking time.
4. After the beep, open the lid, but do not get the pepper. We decorate the dish with grated cheese and turn on the “Baking” mode.
5. Fry the tops for 7-10 minutes.

Video

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Discuss

Stuffed peppers in a slow cooker: recipes

Perhaps, every housewife has her original "secret" recipes for stuffed peppers in a slow cooker. Fruits of any color and size are used, the main thing is that they are whole. Almost everything can be used as a filling: minced meat or poultry, cereals, cabbage or dried fruits. And the use of spices in various proportions and combinations will add new, unique notes to the overall taste ensemble. A classic of the genre is a filling of minced meat, rice, onion and garlic.

The five most commonly used ingredients in recipes are:

The food always turns out delicious and bright! Cooking a dish in a slow cooker is a guarantee that it will turn out not only tasty, but also healthy. For cooking, you can use both seasonal vegetables that have just been harvested, and frozen semi-finished products. The modes that will need to be used depending on the selected recipe and the sequence of actions are "Stewing", "Frying" and "Baking". Experiment in the kitchen, show your imagination and everything will work out!