Stuffed pepper in a slow cooker is much easier and faster than on a regular plate. A smart machine is accurate to measure the desired temperature and will not allow the dish to burn. You can make a juicy and hearty treat to a large company, making a minimum of effort. And in order for stuffed pepper in a slow cooker to please everything with new taste combinations, we have prepared several original recipes.

Classic stuffed pepper in a slow cooker

Stuffed pepper is traditionally prepared with minced meat and rice. We offer you not to deviate from the rules and make a tasty and fragrant stuffed pepper in a slow cooker for dinner today.

What ingredients will be required to prepare stuffed pepper in a slow cooker according to a classic recipe:

• pig Sharp Gloros-400 g;
• bulgarian pepper-10-12 pcs;
• rice - 200 g;
• onions - 2 pcs;
• carrots - 1 pc;
• garlic - 2 teeth;
• tomato paste - 4 tbsp. l.;
• salt, pepper - to taste.

Of the indicated number of ingredients, there will be a lunch for 5-6 people.

How to make stuffed pepper in a slow cooker:

1. Rinse the rice to pure water and boil until half -cooked.
2. Remove the cores, seeds, rinse from the inside from the peppers.
3. Finely chop the onion and garlic with a knife.
4. Grate the carrots on the middle grater.
5. In a large bowl, mix minced meat, onions, carrots, garlic and undercooked rice. Salt and pepper to taste, mix so that the spices are evenly distributed by the filling.
6. Fill the pepper with minced meat.
7. Lubricate the multicooker bowl with oil, put on the bottom the peppers upwards. Peppers should stand even and tightly to each other in order to maintain shape and beautiful appearance, as well as so that the juice from the filling does not flow out.
8. Dilute tomato paste in two glasses of water, salt to taste and pour stuffed peppers in a slow cooker with a mixture.
9. Install the “Extinguishing” program for 40 minutes, lower the lid and wait for the sound signal.

You can serve stuffed peppers in a slow cooker with any side dish, but the tastes are the same - potato puree.

Useful advice: tomato gravy is very tasty and fragrant, so we recommend cooking it more! For spice, you can add a mixture of spices "Provencal grass", fragrant pepper and bay leaf.

Stuffed pepper in a multicooker in Mexican

An original recipe for lovers of acute Mexican cuisine. The degree of severity can be varyed to taste, but we recommend that you adhere to the specified recipe. Such peppers are perfectly combined with a side dish of egg noodles, and to “smooth out” the sharpness a little, you can serve them with a delicate sour cream sauce.

The ingredients necessary for the preparation of Mexican stuffed pepper in a slow cooker:

• chili pepper (not too sharp) - 6 pcs;
• pork minced meat - 300 g;
• chicken minced meat - 300 g;
• egg noodles - 600 g;
• bulgarian yellow pepper - 1 pc;
• bulgarian red pepper - 1 pc;
• garlic - 2 teeth;
• sharp chili pepper - 3 pods;
• cins - 1 bundle;
• tomato salsa is acute - to taste;
• olive oil;
• salt, pepper - to taste.

It is better to choose a chili pepper not too sharp and elongated in order to make it easier to fill.

Method of preparing stuffed pepper in a slow cooker:

1. Cut the tops of sweet pepper, remove the core and seeds. Cut them with small cubes.
2. Finely chop the cilantro with a knife.
3. Pour a little olive oil into the multicooker bowl, set the “baking” mode and slightly fry the minced meat first, and when it turns white, chicken.
4. Add bell pepper cubes to the bowl, cilantro, salt and pepper to taste. Continue to cook for about 8 minutes, stirring periodically.
5. Transfer the filling into a separate plate, pour olive oil into the bowl so that its layer is about 1 cm.
6. Without changing the regime, fry chopped garlic and dry chili pepper in oil. Cook for 5 minutes, stirring periodically, and then remove garlic and pepper from oil (during this time they will have time to give all their acuity and aroma).
7. Put in the bowl whole uncleaned pods of an unfortunate chili pepper and fry for 3-4 minutes, turning to the other side. Get peppers, transfer to a plastic bag, wrap it tightly and leave for 5 minutes.
8. During this time, the skin gets off the pepper. Turn the bag and get the peppers, cut off the top and remove the seeds. Fill the minced meat with a mixture and place in the bowl (without oil).
9. Set the "baking" mode for 15 minutes and lower the lid.
10. During this time, you can cook egg noodles and season it with a sharp sauce of salsa.

Submitting stuffed pepper in a multicooker in Mexican should be very hot immediately after a sound signal.

Stuffed pepper in a slow cooker with cottage cheese and chicken

An unusual recipe for those who are not afraid to experiment with the usual ingredients and look for new inspiring tastes. Prepare such stuffed pepper in a slow cooker for dinner and make sure that even such a banal dish can surprise and give pleasure, like a real restaurant delight.

What products will be needed to make stuffed pepper in a slow cooker:

• bulgarian pepper - 4 pcs;
• chicken breast - 400 g;
• home cottage cheese - 300 g;
• chicken egg - 4 pcs;
• sour cream - 4 tbsp. l.;
• garlic - 5 teeth;
• dill, cilantro - 1 bundle;
• salt, pepper - to taste.

The indicated number of ingredients is enough to make dinner for four.

How to cook exquisite stuffed pepper in a slow cooker:

1. Rinse the chicken fillet in cold water, dry with paper towels and cut into small cubes. It would be possible to use the usual chicken of minced meat or pass the fillet through a meat grinder, but chopped meat is much juicier.
2. Remove the cottage cheese with a fork and mix with chicken.
3. Add whipped eggs, finely chopped greens and garlic passed through the press.
4. Salt and pepper to taste, mix the filling.
5. Wash the bell pepper thoroughly and cut along in half, including the stalk. Gently cut the core, leaving the green "tail". It is needed not only for beauty, but also in order for the pepper to keep in shape.
6. Fill the halves with a filling and put in a multicooker bowl, greased with sunflower oil (you can lay in layers).
7. Install the Baking program and prepare stuffed pepper in a slow cooker for 40 minutes. After 10 minutes, pour 100 ml of salted water.

As a result, you will get a very aromatic dish with an unusual delicate filling. To reduce calorie content, you can use low -fat dietary cottage cheese.

Stuffed pepper with mushrooms and couscous in a slow cooker

This recipe will appeal to vegetarians and fans of organic healthy food. Such stuffed pepper in a slow cooker is prepared without meat, but creates a feeling of satiety no worse than any meat dish!

The ingredients necessary for the preparation of stuffed pepper in a slow cooker:

• bulgarian pepper - 8 pcs;
• couscous - 150 g;
• mushrooms - 300 g;
• hard cheese - 150 g;
• tomato - 2 pcs;
• garlic- 2 teeth;
• paprika ground - 1 tsp;
• thyme, parsley - 1 bundle;
• olive oil;
• salt, pepper - to taste.

Mushrooms can be any, but we recommend adding at least a little white mushrooms for the aroma.

How to cook stuffed pepper in a slow cooker:

1. Rinse the couscous, pour a glass of boiling water, salt and cover with a lid for 5 minutes.
2. Add a couple of tablespoons of olive oil to the couscous, mix and leave for another 5 minutes.
3. Remove the skin from the tomato, pouring them with boiling water, and cut into small cubes with a side of 1-1.5 cm.
4. Cut the mushrooms in small pieces. If you use white mushrooms, pre-soak them in hot water for 15-20 minutes. Do not pour the infusion!
5. Pass the garlic through the press.
6. Pour olive oil into the multicooker bowl, install the Baking program and fry the garlic with mushrooms for 5-7 minutes, periodically stirring so that the garlic does not burn.
7. Add paprika and fry for another 4 minutes.
8. Add tomatoes, pour in infusion from white mushrooms, mix and languish for 10 minutes in the same mode.
9. Put the contents of the bowl in a separate bowl, mix with a piece, salt and add ground pepper to taste.
10. Finely chop the parsley, separate the leaves of thyme from the stems and mix with the rest of the ingredients.
11. Cut the bell pepper along in half, remove the core and seeds.
12. Fill the halves with a mushroom mixture and put in a multicooker bowl greased with oil.
13. Sprinkle everything with grated cheese on top, lower the lid and cook stuffed pepper in a slow cooker for 30 minutes in “Baking” mode.

To prepare this dish, it is best to choose cheese with a pronounced taste, for example, sheep, goats or any acute variety.

As a side dish, potato or lentil puree is suitable, but such stuffed pepper in the slow cooker is quite satisfying, so you can serve it as a completely independent dish, putting your favorite sauce, vegetable salads and fresh bread on the table.

Stuffed pepper in a slow cooker: video receptor

We offer you an alternative option for preparing stuffed pepper in a slow cooker. You will find all the necessary information in a detailed video instruction below: