Every housewife loves to pamper her household with delicious and varied food. Stuffed peppers are great as an everyday food and excellent for a holiday table.

Advantages of a multicooker and methods of cooking

There are many recipes for cooking peppers in a slow cooker: it can be stewed with tomato paste, in broth, sour cream sauce, vegetable sauce. Whatever filling you use for cooking (minced meat, mushrooms, vegetables, shrimp or buckwheat), the peppers turn out tasty and aromatic. When serving, they are poured with the gravy in which they were stewed.

Advantages of a multicooker

1. Delayed start: the appliance will start cooking on its own;
2. The device gives you just over an hour of free time. You don't have to control the cooking;
3. Speed: the dish is cooked in fast deadlines due to the presence of a pressure cooker function in the multicooker;
4. Protection from burning: thanks to the Teflon covering the bowl, there is no need to worry about the food burning;
5. Safety: You don't have to worry about getting burned by hot steam.

Recipe stuffed peppers in a slow cooker with meat and rice

Cooking time

calorie content per 100 grams

This is a fairly simple dish, distinguished by its juiciness, aroma and bright taste. The advantage of this method is that you can cook it in winter by first freezing the peppers or canning them.

At the end of cooking, place the stuffed peppers on a plate and garnish them with herbs.

Recipe for stuffed peppers baked with cheese

This version of the dish is made in the form of boats. It is recommended to take different types minced meat to stuffed peppers turned out tastier.

Cooking time – 30 minutes.

Calorie content: 96.2 kcal per 100 g

Step by step recipe:

1. Wash and thoroughly remove seeds from the peppers. Then cut them into halves, so that you end up with 8 pieces;
2. Onions and garlic cloves are washed, peeled and finely chopped along with a bunch of dill;
3. Add to minced chicken chopped garlic cloves, onion, herbs and salt. Then mix the filling well;
4. The bell pepper halves are filled with cooked minced meat so that ½ portion of minced meat remains, which can be used for the second portion of stuffed pepper;
5. Lubricate the bowl of the multicooker with vegetable oil, after which the halves of the stuffed pepper are laid out on it;
6. Turn on the “Baking” mode for half an hour;
7. While the dish is being prepared, the cheese is passed through a coarse grater;
8. Before finishing, open the slow cooker and sprinkle the halves with cheese. Close the lid and wait until the stuffed peppers are ready;
9. After the time has passed, open the lid and sprinkle chopped fresh herbs on the melted cheese;
10. Remove the stuffed pepper halves and place on plates.

To prepare the dish, types of cheese such as mozzarella and feta cheese are used. In addition, you can take different hard types of cheese.

Recipe for slow cooker peppers with simple gravy

For preparation, paste with water is used. And although taste characteristics gravy inferior to various complex sauces, but preparing this dish becomes simple and quick.

Cooking time – 75 minutes.

Calorie content – ​​203 kcal per 100g

Cooking:

1. Boil the rice, being careful not to overcook it. After cooking, let it cool;
2. Wash and peel the carrots and onions well. Then chop them and sauté in oil, avoiding excessive frying;
3. Add the minced meat, season with spices and stir the mass thoroughly;
4. Wash and clean the peppers, then fill their cavity with the filling. Put the resulting stuffed vegetables tightly to each other so that their opening faces upward;
5. Add water to the mid-height level of the peppers;
6. Select the “Extinguishing” mode for 75 minutes;
7. Prepare the gravy: Mix ½ cup of water with the paste. After 60 minutes from the start of cooking, add it to the dish;
8. Simmer for another 25 minutes, after which the finished stuffed peppers with simple gravy are laid out on a plate.

When preparing the gravy, you can add fried onions and carrots. This mass is added 25 minutes before the end of stewing. This gravy is superior taste qualities ordinary.

Stew peppers with minced meat in sour cream

This dish is extremely tasty and nutritious.

Cooking time – 1 hour 30 minutes

Calorie content per 100 g – 200 kcal

Preparation:

1. Cook the rice: This can be done either in a saucepan or in a slow cooker. Drain the liquid and let cool;
2. Fry the onions with carrots, adding vegetable oil, and remove from heat;
3. Mix rice, fried vegetables with minced meat and pepper;
4. Stuff the peeled peppers with filling and place in a multicooker bowl;
5. Add spices to sour cream, mix with chopped garlic and 2 glasses of water. Stir the resulting mass thoroughly;
6. Pour the sour cream sauce over the stuffed peppers, thoroughly soaking their tops;
7. On the multicooker, select the “Stew” mode and cook for an hour and a half;
8. After the time has passed, post it ready dish onto plates, pour sauce over and garnish with herbs.

To prepare stuffed peppers, you can use either 15% or 20% sour cream.

Stuffed peppers with mushrooms

This dish can become a decoration for a holiday table.

Cooking time – 70 min

Calorie content – ​​195 kcal per 100 g

Step-by-step cooking recipe:

1. Boil the rice until half cooked by turning on the “Grains” program on the multicooker for 20 minutes;
2. Fry the champignons either on the stove or in a slow cooker with the “Fry” mode, add 1 chopped onion;
3. Squeeze the garlic cloves, chop the herbs;
4. Mix the resulting mass with boiled rice. Salt and pepper;
5. Fill the peppers with the resulting filling;
6. Turn on the “Frying” mode and fry the cubes of another onion. Add cream, salt and pepper. Simmer for another 5 minutes, sprinkle with flour and mix everything. Add the remaining greens;
7. Stuffed peppers are placed in the sauce and filled 2/3 with water. Salt;
8. Bring to a boil in the “Steam” program, and then “Stew” for another 20 minutes.

Mushrooms are an excellent substitute for minced meat, giving the dish spicy taste. If you have oyster mushrooms in the refrigerator, you can use them for cooking.

1. To prepare the dish, it is advisable to take identical, small-sized peppers;
2. Before cooking, wash thoroughly with warm water. To remove seeds, it is recommended to use a sharp and small knife. To do this, you need to cut the stalk, removing the middle with the seeds;
3. You can use any rice for the filling, but remember that steamed rice has a specific taste, changing the taste of the main dish. The cereal must be washed before cooking. When boiling it, try not to overcook it. It is ideal to bring it to half-cookedness;
4. To give rice filling sautéed onions and carrots are placed in it for juiciness;
5. Most often, mixed minced meat is used in the dish: beef and pork;
6. You can cook stuffed peppers with or without gravy;
7. To prepare stuffed peppers, use the “Stewing”, “Cooking” and “Baking” modes.

Note to the hostess

1. Can be used frozen or canned pepper. Then the cooking time is reduced, and the rice is boiled until cooked;
2. It is highly not recommended to mix hot rice with minced meat. You need to cool it in cold water and dry it thoroughly;
3. To give rich taste It is advisable to sauté a portion of the onion that is added to the minced meat in vegetable oil;
4. When preparing stuffed peppers with gravy, it is recommended to add fresh tomatoes, chopped on a coarse grater.

Stuffed peppers have been very popular in our family for some time popular dish. More precisely, from the moment it turned out that this is my husband’s favorite food. Upon arrival to any relatives, we are greeted by peppers. With the advent of the multicooker, I succumbed to the universal love for peppers and make them quickly and with pleasure. For stuffed peppers with meat and rice in a slow cooker, we need very few ingredients...

• Minced meat 500 grams (I take mixed pork and beef, you can also use chicken, for example)
• Pepper 8 pieces
• Carrot 1 piece
• Onion 1 piece
• Egg 1 piece
• Rice 70 grams
• Salt, spices.

Cooking time: 20 minutes cooking rice + 15 minutes + 1.5-2 hours for the “stewing” program

Servings: 4-6 servings

Method for preparing stuffed peppers in a slow cooker

Let the rice cook and begin preparing for the minced meat. Wash and clean the peppers. Under no circumstances do we throw away the “lid” of the pepper. Leave the peppers alone and finely chop the onion, grate the carrots and chop the “caps” remaining from the peppers. (By the way, you don’t have to chop them or even cut off the green tails - you can stew them together with the peppers, and then use them as decoration - that’s what we’ll do this time.)


Then we do the traditional roasting. A tablespoon of vegetable oil, chopped onion and turn on the “stew” program. After five minutes, add carrots and chopped pepper to the onion, mix thoroughly and leave for another 7-10 minutes.


When the frying is ready, turn off the multicooker and proceed to preparing the minced meat. To do this, mix boiled rice, minced meat, half fried, egg with salt and spices. You need to mix very carefully. The easiest way is in a combine, of course.


Now we fill the peppers with minced meat, carefully place them with a tablespoon and level the top so that there is no slide. Place the resulting peppers in the multicooker pot, preferably in a standing position, so that the minced meat does not leak out during the boiling process. Fill the bowl with water to three-quarters of the way up the pepper. And turn on the “quenching” mode.


If you have a five-liter multicooker and a poor eye, like me, then all the peppers won’t fit in “standing up.” I placed the extra two on top as a second layer. The quality of cooking does not suffer at all from this, because in the multicooker there is uniform heating and the top stuffed peppers are practically steamed.

This dish is extremely easy to prepare and, most importantly, very fast. You can stuff a couple dozen peppers at once and throw them in the freezer. You can stuff already frozen peppers without them losing their shape when cooked.

The pepper cooks quite quickly, I like to leave it on for at least an hour and a half, but you can safely turn it off after an hour.

Best served with sour cream and herbs.

Bon appetit!

Did you like the recipe? Click on the heart:

Total comments 13:

Half of the frying is into minced meat, and the other half...?

• ...we leave it at the bottom of the multicooker and place the peppers on top of it :)

I made it VERY tasty using this recipe, especially for the first time, I’m just starting to master the slow cooker, I’m delighted! Thank you very much! Now I want to try boiled pork

It turned out very tasty...my husband was delighted...

Maria, thanks for the recipe! very tasty, very! It’s also more interesting with “lids”))

1. 

   No one has been able to establish exactly where this dish came from. It is usually classified as Bulgarian, Azerbaijani, Romanian or Moldovan cuisine. Of course, now every nation has adapted it to suit itself, and we will try to prepare a recipe that corresponds to our time - stuffed peppers in a slow cooker.

   You can make preparations for yourself for the winter or for the arrival of guests. Minced peppers keep well in the freezer. The pepper itself can also be frozen - then its shape will not change after cooking.

   You can peel the pepper in different ways, cutting out the stalk or cutting the vegetable around the perimeter so that the “lid” remains. You can cover stuffed peppers with it for beauty.

   The recipe is made from standard ingredients, everything is tested for taste. The only know-how is that we cook stuffed peppers in a Polaris multicooker.

   Ingredients:

   • 13-15 medium-sized peppers;
   • 600 g mixed minced meat(pork and beef);
   • 1 large onion;
   • 180 ml long grain rice;
   • frying oil;
   • 2 tbsp/l tomato paste;
   • 3 tbsp/l sour cream for filling.

   Preparation:

   

   Pepper with carrots

   How to cook minced meat at home? Chicken, beef or lamb are suitable for it.

   Ingredients:

   Preparation:

   1. Cut the meat into pieces, peel and cut the onion, grind everything together with a blender or meat grinder. Salt and pepper.
   2. Here the rice is also initially raw. We prepare it in exactly the same way as the previous recipe says and add it to the minced meat.
   3. Add herbs or greens (parsley, cilantro) and mix.
   4. We peel the remaining onion and cut it into cubes; the carrots also need to be peeled and grated.
   5. In the multicooker, select “Baking” and set the timer for 40 minutes, after which we pour vegetable oil into the bowl, add onions and carrots. Fry all this for 20 minutes. without lid, stirring occasionally.
   6. At this time, peel and wash the peppers and stuff them.
   7. Remove the skins from the tomatoes by blanching and grate them.
   8. Place the stuffed peppers in the slow cooker so that the lids are on top, pour tomato sauce, salt, pepper, put Bay leaf.
   9. Fill the multicooker scale with water to the maximum and close the lid.
   10. After the signal, try the sauce; you may need to add more salt. Then close the lid again, set the “Stew” for 90 minutes and wait for it to be ready.

   Peppers with cheese and pistachios

   An original recipe with unexpected ingredients:

   • 5 large bell peppers;
   • 200 g full fat cheese;
   • 50 g parmesan;
   • 1 avocado;
   • 20 g pistachios;
   • 2 quail eggs;
   • 2 sprigs of parsley and green onions;
   • a pinch of salt and pepper.

   Preparation:

   

   Actually, this cold appetizer, so we just take it out and cut it. But if you want to serve them as a warm dish, you should heat them a little in vegetable oil in a slow cooker.

   Spicy

   This recipe is named so because of the harmoniously selected seasonings, thanks to which peppers stuffed in a slow cooker have a complex and interesting taste.

   Ingredients:

   

   Pepper	Clean them the same way as the first recipe describes. Separately, boil a pot of water, add lemon and pepper, cook together for 2 minutes.
   Ground meat	Rice must be rinsed three times with warm water, then three more times with boiling water and put in the multicooker in the “Porridge” mode for 10 minutes. Drain the rice and add 25 g butter and cool.
   Filling	Peel the carrots and onions, cut into small cubes. Fry (in a frying pan or in a slow cooker using the “Frying” mode) until golden brown. Grind the meat through a meat grinder, add salt and pepper. In the minced meat we put onions and carrots, chopped greens, and rice. Stir until smooth and stuff tightly.
   Preparation	Now you need to prepare the pillow - you can leave one pepper for this, chop it, mix it with 1 tomato cut into slices and crushed garlic. Don't forget to add basil and thyme. Place the stuffed peppers on top of the vegetables, holes side up, in a slow cooker and fill 2/3 with water. Turn on “Quenching” for 1 hour.
   Sour cream and tomato sauce	Blanch and peel the tomatoes and puree them using a grater or blender. Into a glass clean water add sour cream and stir. Salt, pepper, sugar and mix with tomato pulp. The resulting mixture should be poured over the peppers 5-7 minutes before the end of cooking.

   Vegetarian

   For those who love the taste of pepper, but cannot eat meat. Suitable as a boost of vitamins for children.

   Ingredients:

   • 8 bell peppers;
   • 8 zucchini;
   • 3 onions;
   • 8 medium carrots;
   • 600 g mushrooms;
   • salt, pepper, herbs to taste;
   • 4 tbsp./l. sunflower oil for frying;
   • water - as much as needed to cover the peppers 2/3 of the way up.

   Preparation:

   1. Vegetables and mushrooms need to be washed and peeled. Coarsely grate the carrots and zucchini, cut the onion into cubes. Cut the mushrooms in half and then into slices.
   2. In the “Frying” mode we cook carrots and onions according to the same principle as in previous recipes, until golden. Let cool.
   3. Mix together with zucchini and mushrooms, add salt, pepper and herbs until smooth.
   4. Stuff the peppers with the resulting minced meat.
   5. Place the peppers in a bowl, add water and simmer for about 40 minutes.

   Stuffed peppers - very tasty dish, which does not get boring on weekdays and at the same time it is not a shame to serve it festive table. The dish, perhaps, has only one drawback - preparation requires trouble and time. But today’s housewives are not afraid of this, because a multicooker will do the job perfectly and eliminate the need to stand over the pan and watch how the peppers are stewed. Take advantage of these simple step by step recipes, and you won't have any difficulties.

   

   Stuffed peppers with minced meat and rice in a slow cooker

   IN this recipe The quantity of ingredients is given per 4.5 liter bowl. You can use sour cream of different fat content, but remember that the calorie content of the dish depends on this.

   Ingredients

   Servings: – +

   • Sweet pepper 10 pieces.
   • Minced beef700 g
   • Rice 200 g
   • Carrot 4 things.
   • Bulb onions 4 things.
   • Sour cream 10% 150 g
   • Flour 1 tbsp. l.
   • Sunflower oil2 tbsp. l.
   • Parsley bunch
   • Salt to taste
   • Ground black pepper taste

   Per serving

   Calories: 336 kcal

   Proteins: 16.78 g

   Fats: 17.7 g

   Carbohydrates: 31.01

   35 min. Video recipe Print

   

   Rate this article

   Did you like the recipe?

   Gorgeous! We need to fix it

   Advice: if you cook from semi-finished products stored in the freezer for the winter, then everything is even simpler and faster: defrost raw products and simmer in sauce for 1-1.5 hours.

   

   Recipe for stuffed peppers in tomato juice in a slow cooker

   For filling, do not use old rancid or too sour juice. A freshly squeezed product, on the contrary, will improve taste.

   Cooking time: 30 minutes

   Number of servings: 10

   Energy value

   • calorie content – ​​223.58 kcal;
   • proteins – 14.98 g;
   • fats – 6.22 g;
   • carbohydrates – 26.96 g.

   Ingredients

   • sweet pepper – 10 pcs.;
   • minced chicken – 600 g;
   • rice – 150 g;
   • onions – 2 pcs.;
   • garlic – 1 clove;
   • dill – 1 bunch;
   • sunflower oil – 1 tbsp. l.;
   • ground black pepper – ½ tsp;
   • salt - to taste;
   • bay leaf – 1 pc.;
   • tomato juice – 1 l.

   Step-by-step preparation

   1. Rinse the rice and cook it in salted water until half cooked. This will take 5-7 minutes after boiling. Drain and leave to cool.
   2. Wash and peel the peppers. Chop onion, carrots and dill. Crush or finely chop the garlic.
   3. Place minced meat, rice and herbs in one large container. Sprinkle with black pepper and salt. Mix everything well. Stuff the fruit.
   4. Turn on the multicooker to the “Frying” mode. Pour vegetable oil into the bottom and sauté the onions and carrots for 2-3 minutes.
   5. Place the peppers on top to fry. Tomato juice add salt and pour into the multicooker bowl. Throw in the bay leaf. Cook in the “Stew” mode for 1 hour.

   Advice: To save time on preparing the side dish, coarsely chop the potatoes and place on the peppers. It will not only stew well, but will also be imbued with the aroma of the gravy. Before serving, add a spoonful of sour cream or mayonnaise.

   

   Pepper stuffed with vegetables

   This dish is considered vegetarian and dietary, and is also suitable for consumption during Lent. Use any ingredients: cabbage or Chinese cabbage, eggplant, zucchini, pumpkin, legumes or mushrooms.

   Cooking time: 30 minutes

   Number of servings: 2

   Energy value

   • calorie content – ​​160.44 kcal;
   • proteins – 5.45 g;
   • fats – 5.38 g;
   • carbohydrates – 22.73 g.

   Ingredients

   • sweet pepper – 2 pcs.;
   • eggplant – 1 pc.;
   • onion – 1 pc.;
   • carrots – 1 pc.;
   • tomato – 1 pc.;
   • basil – 2 sprigs;
   • sunflower oil - for frying;
   • garlic – 1 clove;
   • salt - to taste;
   • ground black pepper - to taste.

   Step-by-step preparation

   1. Wash the vegetables and basil. Peel the onions, garlic and carrots. Remove the stems and seeds from the pepper. Make a cross on the top of the tomato, pour boiling water over it, and then dip it in cold water. Remove the skin.
   2. Chop the onion into small cubes. Grate the carrots. Cut the eggplant and tomato in the same way, but larger. Crush the garlic.
   3. Turn on the slow cooker. Set the “Stew” mode and cook the eggplants with half the onion for at least 10-15 minutes. Empty the bowl by transferring the vegetables to another container.
   4. Set the “Frying” mode. Cook the onions and carrots until golden color. Season with salt and pepper. Throw in the garlic.
   5. Add tomatoes and basil to the frying. Cook in the “Stew” mode for 8-10 minutes to get the gravy. During this time, stuff the peppers with eggplants.
   6. Place the vegetables vertically in the multicooker bowl. Simmer for 15 minutes.

   Advice: grate carrots not on large, but on fine grater. This will release more juice and give the dish its own flavor.

   

   Cooking features by type and brand of multicooker

   Each model has a specific set of functions. Housewives choose for themselves what is more convenient. For example, the Redmond multi-pressure cooker has special mode for pepper. The absence of certain functions can add more work, but in most cases it is possible to find an alternative to them.

   It is very convenient to prepare sauteed vegetables or vegetables for filling using the “Frying” mode. It is present in Philips, Panasonic, Redmond, Polaris multicookers, but Scarlet and Moulinex brand appliances do not have such a function. In this case, you should choose any mode in which the finished dish should not contain a large number of liquids. It could be "Baking", " Quick cooking"or modes for cereals and meat. Note that such options typically require the use of high temperatures. It is better to set a shorter time and repeat the procedure if necessary.

   
   The “Extinguishing” function is also not available on all models. For example, appliances from the brands Daewoo, Toshiba and others do not have it. You can do without it by cooking stuffed peppers in the “Soup” or “Cooking” modes for 50-60 minutes. But after this a large amount of liquid remains. You can get rid of it by setting the “Frying” or “Baking” mode for 10-15 minutes.

   If it is your custom to stuff and freeze peppers for the winter, it is most convenient to cook them in a Tefal multicooker using the “Paste” mode. It allows you to boil tomato sauce, and then it will be possible to extinguish the preparations. The default time is 8 and 30 minutes for each stage and the temperature is 100 degrees, but these can be changed.

   Homemade stuffed peppers have long captivated many. A slow cooker and recipes with photos and videos will help you make this dish quickly, tasty and without mistakes.

   Rate this article

   Did you like the recipe?

   Gorgeous! We need to fix it

   What you will need:

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

   What to do:

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

   Grate the tomatoes or chop them in a blender; it is not necessary to peel them.
   
   
   Finely chop the onion, cut the garlic cloves into several parts.
   
   
   Grate the carrots into medium strips.
   
   
   Pour a little oil into the Polaris bowl, add onion, grated tomato and carrots (don’t touch the garlic yet), fry on the “fry” mode. You can do it differently by frying/adding vegetables one after the other: onions, then carrots and tomatoes. After which part prepared vegetables leave in the bowl and transfer the other to a small bowl.
   
   
   In a small filling bowl, combine the raw cereal with the minced meat and mix well.
   
   
   Then add the reserved vegetables and spices/seasonings, stir again.
   
   
   Fill the peppers with minced meat and place in the slow cooker on a bed of onions and carrots.
   
   
   I apologize for the slight digression, but it was at that 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 remove the pulp, leaving the bottom. You will get these kind of cups.
   
   
   So, you put the stuffed peppers (and zucchini) into the Polaris slow cooker.
   
   
   Now prepare the filling. Estimate approximately how much water you will need to cover the peppers, but even if it’s not enough, it’s okay. The vegetables will still be cooked well. Dissolve sour cream in water, add a little salt and other spices, taking into account that they are already in the filling. Add flour and stir again.
   
   
   Pour the sauce over the vegetables in the slow cooker, throw chopped garlic on top, add whole sprigs of parsley or dill, or maybe both. Again, the greens can be chopped if desired.
   
   
   Close the pan and start the “stew” program. In an hour and a half, the peppers stuffed with rice and meat in the Polaris slow cooker will be ready. You can also cook it using the “baking” program.
   
   
   Stuffed vegetables stewed in sour cream sauce turn out very tasty and tender. They should be served with the sauce in which the peppers were stewed. Eaten hot.
   
   
   And finally... the recipe for stuffed peppers in the Polaris slow cooker is suitable not only for any miracle saucepan, but can also be easily adapted to cooking on the stove.