Stuffed peppers with minced meat and rice

Stuffed peppers with minced meat and rice - a simple recipe

Stuffed peppers can be stewed in a slow cooker with rice and any minced meat. Some housewives prefer the recipe with beef; they believe that the dish is more flavorful. Others add pork for juiciness.

Ingredients:

1 kg of sweet pepper;
300 g minced meat;
0.5 cup rice;
0.4 tsp. sumac seasonings;
black pepper to taste;
2 onions;
2 fresh tomatoes;
1 carrot;
20 ml vegetable oil;
4 g sugar;
salt to taste.

Preparation:

First, let's prepare the filling and for this we take the rice grains, rinse them several times under cold water, boil for 5-6 minutes, adding salt, place on a sieve and cool.

Place the minced meat in a bowl, add the cooled cereal, salt and pepper, and mix.

We cut out the stalk of the peppers, remove the seeds and stuff them with the prepared filling.

Chop the onion into strips or half-moons, chop the carrots on a grater, and cut the tomatoes into cubes.

Pour oil into the multicooker bowl, heat it on the “Fry” mode, add onions, carrots, and sauté for 10 minutes.

Then we put the tomatoes, and as soon as they give juice, add salt and sumac.

Place the stuffed peppers tightly, pour boiling water over them and cook according to the “Stew” program for 1 hour.

After the signal, place the peppers on a plate, sprinkle with chopped herbs and serve.

For reference!

Sumac is a seasoning made from ground berries, which is often used in the East. It gives the dish a spicy taste and rich color to the sauce. If you couldn’t find such a spice, you can mix lemon zest with black pepper.

More goodies: Stuffed pepper halves, baked in the oven Sweet bell peppers are often used in cooking; they are used to prepare salads, casseroles, soups and stews. Juicy,…

How to cook “Stuffed peppers in a slow cooker”

Rate the recipe Stuffed peppers in a slow cooker:

Video recipe “Stuffed peppers in a slow cooker”

Please enter the characters from the picture

I have a 5 liter bowl, 7 medium sized peppers fit tightly.

For 5l. Multicookers have such a small number of peppers. I had quite large peppers, all lying around in the bowl. You need 4-5 more pieces.

and it should be used not for stewing, but for baking

first, where to add the paste? second, why are there no greens in the ingredients? I ran to the store twice.

Hostess of the dish, remove the word “paprika” from the description; in Russia, in the vast majority of cases, this word refers not to Bulgarian, but to capsicum. Don't confuse us, we will confuse ourselves.

no, paprika is just ground bell pepper. It's just you - an overgrown fool.

Stuffed peppers with minced meat, rice and zucchini

Stuffed peppers are not just a tasty and satisfying dish that can be stewed in a slow cooker. Many housewives like it because the recipe can be adjusted to suit your taste, for example, you can cook peppers with minced meat, rice and the addition of vegetables.

Ingredients:

4-5 bell peppers;
1 onion;
4 cloves of garlic;
1 potato tuber;
3-4 tbsp. l. rice;
0.5 carrots;
1 small zucchini;
a bunch of dill;
400 g chicken fillet;
seasonings for meat to taste.

Preparation:

We peel the carrots, onions, potatoes, garlic and zucchini and grind them together with the poultry fillet in a meat grinder.

In the resulting mass we add finely chopped dill, as well as grains of rice, which we rinse several times until the water is clear, add salt and any seasonings for meat or minced meat. Mix everything well until smooth.

We cut off the tops of the sweet peppers, but do not throw them away, clear the seeds from the middle and stuff them with filling.

Place the stuffed peppers in a bowl, cover them with lids, add water, add a little salt and start the “Stew” mode for 40 minutes.
Ready peppers can be served immediately after the signal, with sour cream or mayonnaise.

Advice!

To make the dish not only tasty, but also bright, it is better to take peppers of different colors and preferably the same size.

More goodies: Peppers stuffed with meat and rice August is the time for aromatic juicy sweet peppers. I offer you a simple classic dish - peppers stuffed with meat...

Italian stuffed peppers

All nationalities, without exception, add a twist to a standard dish in accordance with their national preferences. A distinctive characteristic of spicy peppers is the presence of Parmesan cheese and olive oil.

In an Italian recipe (almost dietary), the components will look like this:

Olive oil - 2-3 tbsp;
Lemon juice -1 tsp;
Sweet pepper – 5–6 pcs.;
Fresh tomatoes 4 – 5 pcs.;
Garlic – 3 cloves, more possible (to taste);
Cheese (parmesan or mozzarella);
Greens (parsley, basil, oregano);
Salt to taste;
Spices to taste.

We prepare the vegetables: wash, peel. We remove the stems and seeds from the peppers and cut them in half. Place the tomatoes in boiling water and then remove the outer skin and cut them into several medium pieces.

Cut Parmesan into squares and mix with tomatoes. Squeeze lemon juice, sprinkle it over the food and add chopped garlic and herbs. Salt and pepper. The filling is ready.

Fill each half with the prepared mixture, after greasing it with olive oil. We also use oil for the multicooker, put peppercorns in it and leave in baking mode for 40 - 60 minutes.

The components can be supplemented with olives and fresh mushrooms of your choice. The dish will turn out completely different. Italian recipes always have an original taste.

Do you know which rice is best to cook pilaf from?

Recipes with step-by-step photos on how to cook ravioli with cheese. But we offer other fillings, choose to suit your taste.

Fish in creamy sauce cooked in a frying pan is another recipe that you should definitely take note of.

Peppers stuffed with meat, rice and herbs

Sometimes a recipe requires very little to add variety to a dish. So, if you add herbs and spices to the filling for stuffed peppers with minced meat and rice, then the taste and aroma will be completely different. You can also bake the peppers in the oven or stew them in a slow cooker.

Ingredients:

500 g minced meat;
0.5 cups rice;
1 onion;
half a bunch of parsley;
half a bunch of dill;
6-10 sweet peppers;
oregano to taste;
salt and pepper to taste;
200 g butter.

Preparation:

Peel the onion, finely chop it or grate it.

Wash the rice well until the water is clear. Chop the parsley and dill.

Place the minced meat in a bowl, add all the greens, onions, rice, salt, pepper and oregano, which will give the finished dish a special aroma. Now add water to make the filling juicy and mix everything well.

Cut off the tops of the peppers, clear the seeds from the middle and, if desired, add a little salt inside.

Stuff it, put it in a bowl with already melted butter, fill it with water and turn on the “Stew” mode for 30-40 minutes, depending on what kind of meat is used for the filling.

On a note!

You can improve the taste of the dish not only by adding herbs to the filling, but you can also add garlic, cumin or a bouillon cube.

More goodies: Delicious stuffed peppers with meat and rice Today we will prepare very tasty stuffed peppers with meat and rice. This recipe belongs to Slavic cuisine and…

Frozen peppers stuffed in a slow cooker - a simple recipe

A savvy housewife always stuffs peppers with a reserve. Some of it is prepared immediately, the rest is frozen - this creates a strategic reserve in case of force majeure.

Frozen semi-finished products – 1 kg.
Carrot.
Bulb.
Flour – 15 gr.
Water - liter.
Salt, pepper, sunflower oil.

Chop the onion, throw it into a bowl in which the oil is already poured and heated.
After 5 minutes, follow with the coarsely grated carrots. Fry until the vegetables are browned. Use the “Baking” or “Frying” mode, depending on the brand of the multicooker.
Pour in water and add flour if you want the gravy to be thick. Stir the contents thoroughly.
Dip the frozen peppers into the sauce, making sure it covers them almost completely.
Close the lid, change the mode to “Extinguishing”. Cook for 1-1.5 hours, which depends on the size of the semi-finished products.

Recipe for tender stuffed peppers in tomato juice

Stuffed peppers with minced meat and rice can be stewed in a regular saucepan, but many housewives prefer the recipe in a slow cooker. Indeed, thanks to such a kitchen appliance, the stuffed fruits slowly simmer and are thereby imbued with the aromas and flavors of meat, tomatoes and spices.

Ingredients:

10 sweet peppers;
600 g minced meat (pork + beef);
2 onions;
3 feathers of green onions;
150 g rice;
1 clove of garlic;
seasonings for meat to taste;
1 liter of tomato juice;
1 bay leaf;
1 bunch of dill;
10 g salt.

Preparation:

We wash the sweet pepper fruits and cut out the stalk along with the seeds.

Wash the rice with water until transparent, boil until half cooked, no more than 7-8 minutes.

Finely chop the onion and dill and chop the onion into cubes.

In a bowl, place the minced meat mixed with pork and beef, herbs, onions, pressed garlic, salt and any spices for the meat. Mix everything well.

Stuff the peppers with the resulting filling and place them in a multicooker bowl, pour in tomato juice and add a bay leaf.

Cook the dish according to the “Stewing” program for 1 hour. Serve stuffed peppers with sour cream or homemade yogurt.

Advice!

If you don’t have tomato juice on hand, then simply take 1 liter of water, 4 tbsp. tablespoons of tomato paste and salt, stir everything and pour into the multicooker bowl with the stuffed vegetables.

Recipe for peppers in sour cream and cheese in a pressure cooker

The easiest and fastest way to stuff peppers with minced meat and rice. I hope my step-by-step story will help you cope with the task easily.

Take:

Peppers – 9 pcs.
Minced meat – 300-400 gr.
Carrot.
Large onion.
Tomato.
Rice groats – 150 gr.
Salt, ground pepper, oil.

You will need:

Peppers – 9 pcs.
Minced meat – 400 gr.
Cheese – 150 gr.
Rice – 150 gr.
Carrots – 100 gr.
Tomatoes – 300 gr.
Onion – 100 gr.
Oil – 60 ml.
Garlic – 3 cloves.
Salt, any seasonings, herbs, bay leaf.

Water – 0.5 liters.
Sour cream – 100 ml.
Salt pepper.

How to stuff:

Scald the tomatoes, make a cross-shaped cut, quickly peel off the skin, and chop into small cubes.
Grate the carrots, cut the onions into cubes.
Make a roast for the minced meat and sauce. Pour oil into the gadget’s bowl and warm it up a little. Start by sautéing the onions, then add the carrot slices, and lastly, place the tomatoes in the bowl. After 15 minutes of intense frying, the vegetables are ready.
At the same time, place the minced meat in a bowl, add the rice, washed in several waters.
When the vegetables are cooked through, divide them in half. Leave one half in the bowl and add the other half to the filling.
Prepare the peppers by cutting off the tops and scooping out the cores. Fill them with minced meat and place them tightly in the multicooker bowl.
Add the seasonings listed in the recipe, pour in the sauce made from sour cream and water. Season with salt and pepper.
Turn on the gadget to the “Stew” function and cook for exactly one hour. If the semi-cooked peppers are large, add cooking time.
Open the lid and sprinkle the pieces with grated cheese. Warm with the lid open for another 5-10 minutes. Or transfer the peppers into a mold and place in the oven for the same time.

I suggest stewing the peppers not in tomato or sour cream, but cooking them in a very tasty Italian sauce with basil.

Necessary:

Bell pepper – 1.2 kg.
Minced pork and beef – 700 gr.
Rice – 100 gr.
Carrots - a couple.
Onion – 2 heads.

For the sauce:

Tomatoes in their own juice – 800 gr.
Garlic cloves – 2 pcs.
Oil, olive – 2 large spoons.
Dry basil - a large spoon (if fresh leaves, then take 3 spoons).
Salt, black pepper, red pepper.

Routing:

The day before, cook the rice until half cooked, as they will need further heat treatment.
Fry finely chopped carrots and onions. Fry the minced meat separately, breaking up any large lumps. Mince the vegetables. Mix thoroughly, cook together for a few more minutes, not forgetting to add salt and pepper to the filling. Cool the prepared minced meat slightly.
Make cups from the peppers by removing the middle part with seeds and membranes.
Stuff the dough with minced meat. Place vertically in bowl. Top with Italian sauce.
Set your Polaris to Sauté mode and set the timer to 1 hour.
To make the sauce, chop the basil and crush the garlic cloves with a press.
Heat the oil in a frying pan, add the garlic. After a couple of minutes, when the garlic has not yet begun to burn, add finely chopped tomatoes.
Make the heat high and wait for the sauce to boil. Add the seasonings indicated in the recipe, including basil.
Simmer over low heat for 3-5 minutes, then remove from the burner and pour in the semi-finished peppers.

This cooking option is considered a classic; once you master it, you will cope well with other, more complex ones.

We take:

Peppers – 1.2 kg.
Minced meat from any meat – 700 gr.
Large carrot.
Large onion.
Rice – 100 gr.

For the tomato sauce:

Tomato paste – 2 large spoons.
Sour cream – 3 large spoons.
Water – approximately 3 glasses.
Flour - spoon.
Oil – 2 tablespoons.
Ground pepper, salt.

You can take more onions and carrots, then use some of it for minced meat, and add a little to the sauce, as in the first step-by-step recipe.

How to cook:

Cook the rice grains in advance until half cooked.
Grate the carrots with coarse shavings, finely chop the onion.
You can fry vegetables in a frying pan, or do it directly in the bowl of the gadget. Splash the oil, alternately add the onion slices, then the carrots. Fry in the “Frying” or “Baking” mode until nicely browned.
At the same time, take care of the peppers. Cut off the caps or halve them, removing the seed box.
Take out the fried vegetables, put some in a bowl, they will be used for stewing the peppers. Place the rest into minced meat, add salt and pepper. Add cooked rice, mix well - the filling is ready.
Stuff the peppers and place them in the multicooker bowl with the filling facing up.
Make the sauce by diluting pasta, sour cream, and flour with water. Add seasonings. Stir and pour the contents of the bowl until the filling almost covers the workpieces.
Turn on the “Stew” mode, setting the cooking time to an hour.

I haven’t met people who have ever given up peppers in sour cream sauce. Vegetables of different colors in one plate look very elegant: red, green, yellow.

You will need:

Bell pepper – 10 pcs.
Meat 400 gr.
Carrots - a couple.
Tomato – 3-4 pcs.
Onion - big head.
Rice is a multi-cup.
Dill, parsley.
Garlic – 3 cloves.
Sunflower oil, salt, bay leaf, pepper.

We invite you to familiarize yourself with Sichuan pepper (Chinese): beneficial properties and harm, application and recipes

For sour cream sauce:

Sour cream – 150 ml.
Water.
Flour - a tablespoon.
Salt, pepper.

Cooking in a slow cooker:

Setting the “Baking” or “Frying” mode, fry the carrots and onions. Then add finely chopped tomatoes and continue frying. Cooking time is approximately 20-25 minutes. tomatoes can be replaced with paste, but then the taste of the dish will change, keep this in mind.
Mix raw minced meat and rice in a bowl, add most of the prepared vegetables. Season with spices and mix the contents thoroughly.
Leave the remaining roasted vegetables in the bowl.
Divide the peppers into halves, select the partitions with seeds. Fill with minced meat and place in several rows in the gadget bowl.
Dissolve sour cream in enough water, add flour, salt and pepper. Stir the sauce thoroughly and pour into the bowl with the preparations.
Throw in the bay leaf, chopped garlic and greenfinch.
Simmer under a closed lid for 1.5 hours. If the peppers are large, increase the cooking time to 2 hours.

A savvy housewife always stuffs peppers with a reserve. Some of it is prepared immediately, the rest is frozen - this creates a strategic reserve in case of force majeure.

Take:

Frozen semi-finished products – 1 kg.
Carrot.
Bulb.
Flour – 15 gr.
Water - liter.
Salt, pepper, sunflower oil.

Step-by-step preparation:

Chop the onion, throw it into a bowl in which the oil is already poured and heated.
After 5 minutes, follow with the coarsely grated carrots. Fry until the vegetables are browned. Use the “Baking” or “Frying” mode, depending on the brand of the multicooker.
Pour in water and add flour if you want the gravy to be thick. Stir the contents thoroughly.
Dip the frozen peppers into the sauce, making sure it covers them almost completely.
Close the lid, change the mode to “Extinguishing”. Cook for 1-1.5 hours, which depends on the size of the semi-finished products.

Almost a classic cooking option. Follow the steps of the author, who tells you step by step about the preparation, and an excellent dietary dish will appear on your table. Bon appetit!

Many housewives prepare stuffed peppers with minced meat and rice not only for family dinners, but even for holidays. The dish turns out tasty and satisfying. A step-by-step recipe with photos will tell you how to quickly and easily cook such vegetables in a slow cooker.

Ingredients:

8 sweet peppers;
500 g minced meat;
400 g onions;
100 g rice;
1 carrot;
1 tbsp. l. flour;
2 tsp. Sahara;
2 tbsp. l. mayonnaise;
2 tbsp. l. sour cream;
2 tsp. tomato paste;
1 bay leaf;
2 tbsp. l. vegetable oil;
salt to taste;
a mixture of peppers to taste.

Preparation:

Using a blender or meat grinder, chop half the onion and add it to the minced meat along with the rice.

Also add salt, a mixture of peppers, add mayonnaise and mix.

Chop the remaining onion into small cubes and fry in a frying pan along with the grated carrots.

Sprinkle the vegetables with flour and spices, add sour cream, tomato paste, pour in a little water, and add a bay leaf. Mix everything and bring to a boil.

We remove the seeds from the sweet peppers, wash them well and fill them with minced meat.

Place in the multicooker bowl, pour in the sauce and cook in the “Grain” mode for 15-20 minutes.

Interesting! Unusual sandwiches on skewers for the holiday table

For stuffing, it is better to choose round-shaped peppers; these are the vegetables that are most convenient to stuff without unnecessary difficulties and inconveniences.

Today, vegetables are available at any time of the year, which means stuffed peppers can be stewed in a slow cooker with any filling. For example, you can take note of the step-by-step recipe with chicken and zucchini. A dish like the one in the photo turns out tasty, juicy and even festive.

Ingredients:

6 sweet peppers;
500 g chicken fillet;
1 zucchini;
1 carrot;
2 onions;
1 tsp. seasonings;
2 tbsp. l. olive oil.

Preparation:

We grind the poultry fillet and zucchini through a meat grinder, but such ingredients can also be chopped with a simple knife.

Add salt, pepper and any seasonings to taste to the resulting minced meat.

Grind the carrots on a coarse grater, cut the onion into small cubes.

Pour oil into the multicooker bowl and fry the onion in the “Baking” mode until soft. Then add the carrots and continue to fry the vegetables for a couple more minutes.

We clean the peppers from seeds, stuff them and place them in a bowl directly on top of the vegetables.

Add salt, add water and cook the dish in the “Stew” mode for 1 hour.

If you use rice, you should not boil it first, because during the stewing process it will soften, lose its elasticity and its taste.

This recipe with photos will tell you step by step how you can immediately cook both stuffed peppers and a side dish in the form of stewed potatoes in a slow cooker. The dish turns out not only tasty, but also very filling, so it is ideal for those housewives who need to feed many guests for a holiday.

Ingredients:

1 kg of potatoes;
half a carrot;
half an onion;
8 sweet peppers;
2 tomatoes;
500 g minced meat;
50 g rice;
2 tbsp. l. vegetable oil;
herbs and spices to taste.

We suggest you familiarize yourself with How to get rid of lichen on an apple tree: causes and signs of its appearance

Preparation:

Chop the onion, carrots and one sweet pepper into cubes.

Heat the multicooker in the “Fry” mode, pour oil into the bowl, pour out all the vegetables at once, close the lid. Cook the sauté with constant stirring for 20 minutes.

At this time, add spices, rice and some herbs to the minced meat, mix and stuff with seeded bell peppers.

We grate the tomatoes and after the signal, add them to the fried vegetables and mix.

Now add the stuffed peppers to the bowl mixed with potatoes, which we simply cut into several parts.

Add salt and spices to taste, add water and simmer in the “Soup” mode for 1.5 hours.

After the signal, place the peppers and potatoes on a plate, sprinkle with fresh herbs and serve.

Stuffed peppers with chicken, rice and mushrooms

To cook stuffed peppers in a slow cooker, it is not necessary to use pork or beef for the minced meat. You can take more dietary meat, for example, chicken, also add rice, and add mushrooms for aroma and piquant taste.

Ingredients:

600 g chicken fillet;
7 sweet peppers;
300 g champignons;
125 ml sour cream;
90 g rice;
60 g processed cheese;
seasonings for meat to taste;
salt and pepper to taste;
20 g butter;
20 ml vegetable oil.

Preparation:

We pass the prepared poultry fillet through a meat grinder, but the meat can be finely chopped with a regular knife. Some housewives note that it tastes better with chopped minced meat.

Boil the rice grains until half cooked. Cut out the core of the peppers and remove the seeds.

Chop the champignons into small cubes and fry in butter with the addition of vegetable oil until golden. You can use a regular frying pan or in a slow cooker in the “Frying” mode.

Place fried mushrooms, rice, seasonings for meat dishes, as well as salt and pepper into the minced chicken. Mix everything thoroughly.

Stuff the peppers with the filling and place them in a bowl. Place sour cream in a deep bowl, preferably full-fat, add grated processed cheese, add salt and spices, add water and stir.

Pour the resulting sauce over the stuffed peppers, turn on the “Stew” mode and set the timer for 1 hour.

On a note!

Instead of champignons, you can take any wild mushrooms, only then they will need to be pre-boiled for 20-25 minutes.

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:

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