Stuffed pepper is a separate dish that is well suited for lunch or dinner for the whole family. A variety of sauces with additives except traditional meat and rice will create an amazing taste of the dish. The slow cooker will not only preserve the taste of products, but also reduce the cooking time to a minimum. With such a smart technique you will not have to monitor the process.

Pepper with meat and rice in a slow cooker - the subtleties of cooking

• Each multicooker model has its own functionality and power, so before preparing stuffed pepper carefully study the instructions. For example, a certain menu of technology has a pepper item and a certain preparation time. Although the preparation of the dish does not need a special mode, the “Extinguishing” and “Frying” function will be enough.
• The main cooking programs can be replaced by others if your model does not have them. For example, instead of the "Frying" function, use "baking". For slow languishing the dish, the option "Soup" or "steaming" is suitable. If the functionality of the technique allows, then select the Multipovar program, only reduce the cooking temperature, and increase the time.
• Sometimes a finished dish acquires a light bitterness. This is affected by the type of peppers. So in soil vegetables, the pulp near the stalk is bitter, and the fruits grown in the greenhouse are sweet and juicy. To remove the bitterness from the pulp of peppers, pour it for 30-40 minutes with cold water in a cut form. Pepper with dark green pulp is not suitable for stuffing. All his pulp with bitterness.
• There are several rules to prepare peppers. The fruits are first thoroughly washed, then the stalk and seeds are removed. Before adding the filling, the vegetable is blatant in boiling water for several minutes.
• Its preparation depends on the type of rice. For example, round rice is more adhesive and quickly boils. Therefore, it does not need to be pre -boiled for use in minced meat, it will be enough to pour boiling water for an hour. Long rice, especially steamed, denser. This species is first boiled until half -cooked. In any case, the grains must be thoroughly washed.
• Prepare the minced meat from different parts of the carcass or types of product, so the dish will be juicy. If you use chicken breast, then reduce cooking time, otherwise the meat will dry quickly. The minced meat from any meat should be well beaten off with your hands.
• In addition to rice, various vegetables are added to the minced meat, both in raw form and pre -fried in oil. Mushrooms, greens and garlic are also often used. To give taste and aroma, add your favorite spices to minced meat. It is necessary to salt not only the minced meat, but also the sauce in which the dish will be prepared.

Pepper with meat and rice in a slow cooker - basic recipe

Mad meat with rice is a traditional filling for sweet pepper. You will have to cook stuffed vegetables in a slow cooker in several stages so as not to use other dishes. For delicious filling, add onions with carrots and greens. For gravy, use tomato paste and spicy spices with garlic.

Products for cooking stuffed peppers:

• sweet pepper, medium fruits - 1 kg.;
• minced pork or beef - 800 g.;
• onions, carrots - 1 pc.;
• rice round -grained - 1 multistakan;
• garlic, fresh greens - to taste;
• tomatnaya paste - 2 tbsp. l.;
• boiled water - 2 multi -glass;
• sharp ketchup or adjika - 1 tbsp. l.;
• vegetable oil - for frying;
• seasoning for pork, sea salt, sugar to taste.

How to cook pepper stuffed with meat and rice:

1. Crookedly rice does not need preliminary heat treatment. Rinse the grains thoroughly with cold water, then pour boiling water and leave for 40-60 minutes for swelling. The minced meat is well beaten with your hands on the container in which it is located.
2. Pour 2 liters of water into the slow cooker, turn it on the “soup” or “steamed” program. Close the lid and wait until the water begins to boil. Wash the peppers, carefully cut the pulp near the tail. Remove the seeds with a sharp knife. Wash the finished vegetable inside to remove the remaining seeds.
3. When the water boils in a slow cooker, open the lid, add salt to your taste. Carefully lower the peppers into the boiling liquid. Blanch them for 5-7 minutes after a second boiling. Then take it out of the water with a fork and cool. Turn off the technique, pour the liquid, rinse the multichan, wipe it dry and install it back in the slow cooker.
4. Remove the husk from the onion and finely cut, like a frying. Peel the carrots, grate. In some recipes, vegetables are added to minced meat raw. But to enhance the taste, first fry them. Turn on the option in the menu menu "Frying", pour vegetable oil.
5. After 3 minutes of operation of the equipment, the oil warms up well. Download onions with carrots and fry them for 5-7 minutes. After frying, put the vegetables in a separate container and cool slightly. Disconnect the slow cooker so far.
6. Drain all the water from rice and combine with minced meat. Add fried vegetables, crushed greens to the meat mixture. With your hands, knead the minced meat thoroughly, then fill it with peppers. Be sure to leave a little space in the peppers, since in the process of preparation the rice will swell.
7. Plant the stuffed vegetables into a multicooker bowl. At the same time, place them vertically, cut part upward. In boiled water, dilute the tomato paste, add sugar, adjika or acute ketchup to it, spices at will, chopped garlic and salt slightly. Do not add too much salt, as you previously salted water for brewing pepper and added it to minced meat.
8. Pour the sauce into the multichan, close the lid. Set the menu to the “Extinguishing” option. Cook stuffed pepper 1 hour 20 minutes, after the signal let the dish brew in the “heating” mode for 10-15 minutes. Serve to the table with a gravy.

Pepper with chicken meat and rice in a slow cooker

You can use any minced meat for the preparation of peppers. The dish will turn out more tender with chicken meat. If you make peppers for the children's menu, then use the breast and strictly observe the cooking time, otherwise the meat will quickly become dry. For more juicy filling, use meat from the legs. The main feature of this dish is a delicious gravy.

According to the recipe, you will need so many ingredients:

• chicken meat - 300 g.;
• sweet pepper, medium - 10 pcs.;
• long -grained rice - 1 multistakan;
• tomato paste - 30 g.;
• dry herbs, black pepper, salt, paprika to taste;
• boiled water - 2 multi -glass;
• carrots and onions - 2 pcs.;
• garlic - 2 cloves;
• laurel sheet - 2 pcs.;
• any vegetable oil - 3 tbsp. l.

A step -by -step recipe for stuffed peppers in a slow cooker with rice and meat:

1. Rick the rice several times and boil it until half -cooked in a multicooker in the "porridge" or "rice" mode. To do this, reduce the time set by the technique by 2 times. Then put it from multichanes on a colander and rinse it again, but only with warm water.
2. Rinse the pepper, cut the top, cut the stalk and seeds. Cold the vegetable inside with cold water. Wash the multicacha from signs of rice cooking, install in a slow cooker. Pour 1.5 liters of water, turn on the “soup” or “steamed” mode.
3. When the liquid boils, blanch the peppers for about 10 minutes, after the water boils again. Then take out the vegetables, leave them to cool, and wash the bowl again and install it back. Pass the chicken through a meat grinder. If you prefer to use chopped meat for stuffing, then it must be pre -frying.
4. Combine washed rice with minced meat, salt, add dry herbs and salt. Mix the mass well with your hands and fill the pepper. Finely chop the onion with carrots. Pour oil into the multichan, select the “Baking” or “Frying” program in the menu. After 3-4 minutes, the oil warms up well, load onions and carrots and fry them for about 7-10 minutes.
5. In boiled water, dilute the tomato paste, add paprika and bay leaf, chopped garlic, slightly salt. Put the peppers in the multicash strictly vertically cut off part. Pour them gravy, close the lid.
6. Preparing stuffed pepper is necessary in the "extinguishing" mode for 50-60 minutes. After cooking, do not leave the pepper on the heating, but immediately serve to the table. Be sure to remove the bay leaf out of the gravy, otherwise it will become bitter with time.

Pepper with beef and rice in a slow cooker with cream

The unusual taste of stuffed peppers will be possible if you have beef minced meat. Such meat needs to be prepared for a long time, so the peppers and rice are not pre -boiled. For a fragrant gravy add cream. They will give the dish a creamy taste. To slightly reduce the saturation of the dish, use cream with a low percentage of fat content.

Prepare such products for stuffed pepper:

• beef, minced meat - 0.5 kg.;
• bulgarian pepper, medium fruits - 10 pcs.;
• any rice - 1 tbsp.;
• water for sauce - 2 multistakan;
• cream of any fat content - 0.5 multistakan;
• onions - 2 pcs.;
• carrots - 1 pc.;
• sour cream and fresh greens - for serving;
• salt, garlic, spices - to taste.

Step -by -step instructions for making pepper with meat and rice in a slow cooker:

1. Back the minced meat with your hands, add spices and salt. Some housewives are added to the minced meat to fasten the mass. But for this recipe you can not use it. Peel the onion, pass through the meat grinder 2 times or grind in a blender. Grate the carrots on a fine grater. Rick rice with cold water. Add vegetables and raw rice to minced meat, knead it thoroughly.
2. Wash the pepper well in running water, cut the tail, cut the seeds. Wash once again to remove seeds inside the fruits. Fill the peppers with meat mass, but only for 2/3 of the volume of the vegetable. This place is necessary for rice, which will swell during the preparation.
3. Mix the cream with water, add chopped garlic, salt and spices. Put the prepared pepper in Multichash, pour the sauce on top. Turn on the technique for the “Extinguishing” program. For a dish with beef time, set 1 hour 30 minutes.
4. After the multicooker signal, do not immediately get the peppers. Leave them under a closed lid to soak in the aromas of the dish. To serve, put the pepper on the plate, put a spoonful of sour cream nearby and sprinkle with fresh herbs.

Pepper with meat, mushrooms, tomatoes and rice in a slow cooker

As a filling for stuffed peppers, you can use not only meat and rice. Adding mushrooms will make the dish fragrant, and sauce based on fresh tomatoes will enhance its taste. Pork is used according to the recipe, but you can take any meat. In this case, adjust the duration of cooking, depending on its type.

For the recipe, take the ingredients:

• pork, minced meat - 800 g.;
• sweet pepper, small fruits - 11 pcs.;
• rice round -grained - 1 multistakan;
• dried mushrooms - 200 g.;
• boiled water - 2 multi -glass;
• fresh tomatoes - 5 pcs.;
• greens of parsley and dill - 1 bundle;
• lavra leaf, whole - 2 pcs.;
• garlic, spices, salt, bay leaf to taste;
• vegetable oil, any - 4 tbsp. l.;
• onions - 4 pcs.;
• carrots, average - 1 pc.;
• fatty sour cream - 1 tbsp. l.

A detailed description of the recipe for stuffed pepper with meat, mushrooms and rice:

1. Circular rice is very adhesive, so it should be washed with cold water several times until the liquid is transparent. Then pour the cereal with boiling water and leave to swell for 30-40 minutes.
2. Wash the dried mushrooms thoroughly, pour it with purified water (2 multi -stacked). Let them swell for about an hour. Then squeeze the mushrooms well from excess fluid and chop finely. Do not pour the water where they soaked, but use for sauce.
3. Meanwhile, prepare the peppers. Pour a liter of water into the multicash, put the “soup” mode, close the lid and wait until the liquid boils. Wash the vegetables, cut the stalk and remove the seeds. Open the cover of the equipment and lower each peppercorn into boiling water. Leave the fruits to blanch 5-7 minutes, then cool. Drain the water, wash the multichan and put it back.
4. Peel onions, pass 2 ramps through a meat grinder and mix with minced meat. Add steamed rice, spices, salt to it. Set a multicooker to the option “Frying” or “Baking”. Pour half the oil, let it warm up and load the mushrooms. Fry them for 5-7 minutes and combine with meat mass, then knead everything well and fill the pepper.
5. Grind the rest of the onion in half rings. Grate the peeled carrots on a coarse grater, pass the garlic through the press. Tomatoes will be used for sauce, so it is best to choose fleshy varieties.
6. To quickly remove the skin from the tomato, make an incision in the upper part of each fruit, then lower them into boiling water for a few seconds. After boiling water, immediately pour the fruits with cold water. After 2-3 minutes, take out the tomatoes and remove the captivity with your hands. Grind the pulp of the vegetable in a blender or grate.
7. Leave the technique on the "Frying" program. Pour the rest of the oil into the bowl after mushroom frying, load the onion with carrots and fry them for 7 minutes. Then add tomatoes, mix, salt and prepare the vegetable mass for another 10-13 minutes before the thickening begins.
8. Add sour cream, spices, garlic, bay leaf and water to the sauce after soaking mushrooms. Stir and let the gravy boil for 10 minutes, then switch the slow cooker to the “Extinguishing” program.
9. In hot sauce, put the stuffed peppers, close the lid and cook the dish for 50 minutes. Wash the fresh greens, chop finely. 10 minutes before the signal of the equipment, load it into the multichan. After the extinguishing, leave the dish to infuse for 10-15 minutes under a closed lid.
10. From the finished dish, immediately take the bay leaf so that it does not make the sauce bitter. Serve pepper along with gravy and vegetable salad.

The slow cooker will help you cook juicy and aromatic peppers with minced meat and rice. Experimenting with filling and sauces, you can diversify the dish and cook it even for the festive table. Enjoy your meal!

Pepper with meat and rice in a slow cooker, video