The slow cooker is an indispensable assistant in the kitchen. Especially its benefit is noticeable when the dish is being cooked for a long time, since all this time the hostess does not need to check the water level and worry that the dish will burn. The main thing is to choose the right program and set the right time. For example, even an inexperienced cook will be able to cook stuffed peppers in a slow cooker, while the dish will almost certainly be tasty, satisfying and beautiful.
Cooking Features
Stuffed peppers are cooked in many families, and for experienced cooks, the process of cooking this dish seems simple. However, inexperienced housewives may have questions and doubts. To make the dish tasty, you need to know a few secrets.
- If you are going to extinguish the stuffed pepper as a whole, give preference to medium-sized fruits, and large samples are suitable for baking. And in fact, and in another case, dishes from peppers of bright color look more appetizing.
- Choose hard vegetables for cooking with minced meat, without damage. Try to make them not significantly different in size, since otherwise time for cooking large peppers will take more than small ones, and this is inconvenient, especially when cooking dishes in a slow cooker.
- Home-made minced meat will almost certainly be more tasty than purchased. If you do not have the opportunity to make it at home, carefully examine the packaging with the store product to make sure that it is fresh and belongs to a high category. You can also ask the seller to make mincemeat straight from the meat pieces you like, if, of course, this service is provided in your store.
- Rice before stuffing peppers with them, it is necessary to boil until half cooked in salted water, otherwise it will remain too hard in the filling, and the taste of the whole dish will be irreparably damaged.
Do not forget that in a multicooker you can not only extinguish the peppers, but also bake them like in the oven.
Stuffed Peppers with Meat and Rice
Composition:
- Bulgarian pepper - 1 kg;
- rice - 100 g;
- beef - 0, 25 kg;
- pork - 0, 25 kg;
- onions - 100 g;
- carrots - 100 g;
- vegetable oil - 50 ml;
- tomato paste - 50 g;
- salt, spices - to taste.
Method of preparation:
- Wash the meat, blot with a napkin, cut it into pieces and roll it through a meat grinder, salt, pepper, mix.
- Pour rice with salted (to taste) water, put on the stove, boil for 15 minutes after boiling. Drain the broth, add rice to the minced meat.
- Peel the vegetables and chop. Finely chop the onion, grate the carrot.
- Pour oil into the multicooker bowl, place vegetables in it. Turn on baking or frying mode, fry vegetables for 10 minutes, then the program must be stopped.
- Spread fry from the slow cooker, mix with minced meat and rice. Bowl multicookers do not need to be washed.
- Wash the peppers, cut off the top, remove seeds and partitions from the middle. Stuff the peppers by tamping the filling with a spoon.
- Place the peppers “on the nose” in the multicooker bowl so that they fit snugly against each other “sides”.
- Pour water into the multicooker bowl so that it reaches the middle of the peppers.
- Lower the lid and activate the Quenching program for 75 minutes.
- 15 minutes before the end of the program, dilute the tomato paste in half a glass of water, pour the mixture into the bowl of the slow cooker.
This recipe for stuffed peppers is considered traditional. When serving, they will not interfere with pouring sour cream on the table.
Stuffed Peppers with Mince and Mushrooms
Composition:
- sweet pepper - 1 kg;
- ground beef - 0, 5 kg;
- champignons (fresh) - 0, 3 kg;
- tomatoes - 0.5 kg;
- carrots - 100 g;
- butter - 40 g;
- salt, spices - to taste.
Method of preparation:
- Peel and chop the onion with a knife.
- Peel the carrot, finely rub it.
- Wash mushrooms, dry with napkins, cut into small cubes.
- Put oil in the multicooker bowl. Start the unit in baking mode. Put onion in butter, fry it for 5 minutes. Add carrots and fry vegetables together for the same time.
- Set aside half the frying, add mushrooms to the rest and fry them until the excess liquid evaporates.
- Boil in tomatoes, remove the skin from them. Cut the flesh into small pieces of arbitrary shape.
- Remove the mushrooms from the multicooker and mix them with the minced meat. Do not forget to salt and season it.
- In the bowl of the multicooker, return the deferred part of the frying, report the tomatoes to it. Fry for another 10 minutes, after which the multicooker can be temporarily turned off.
- Wash the peppers, remove the tops of them, along with the seeds and partitions. Stuff the peppers with meat and mushrooms.
- Without putting the sauce out of the bowl, place the peppers in it. Top up with water so that it reaches the middle of the peppers.
- Lower the multicooker lid. Turn on the unit. Select the program "Quenching", activate it for half an hour.
Peppers prepared according to this recipe are so tasty and appetizing that you can not only feed the households, but also treat your friends if they pay you a visit.
Stuffed pepper with halves
Composition:
- Bulgarian pepper - 0, 5 kg;
- ground beef - 0, 4 kg;
- zucchini - 0, 2 kg;
- onions - 150 g;
- cheese - 150 g;
- salt, spices - to taste;
- vegetable oil - 20 ml.
Method of preparation:
- Wash the peppers, cut them in half lengthwise. Carefully, in order not to damage the walls, remove seeds and partitions from the “boats”.
- Peel the zucchini, cut it lengthwise, and remove the seeds from it with a teaspoon. Pulp cut into small cubes.
- Put the squash cubes in mince, add salt and pepper, mix.
- Finely chop or mince onion, mix it with minced meat.
- Put the minced meat in half pepper. He will lie a hill, but it should be.
- Lubricate the multicooker bowl with oil, pour in a quarter glass of water. Lower the lid and run the “Quenching” program for half an hour.
- Coarsely rub the cheese, sprinkle them with peppers. Set the “Baking” program and bake the stuffed peppers in this mode for 30 minutes.
“Boats” of peppers with minced meat and zucchini under cheese are very appetizing. The filling will be juicy and tender. It is a pity that in a slow cooker it is impossible to cook a lot of stuffed and half-baked peppers in one crock.
Stuffed Peppers in Italian
Composition:
- Bulgarian peppers - 0.5 kg;
- cherry tomatoes - 0, 4 kg;
- garlic - 1 clove;
- pickled cheese - 0, 25 kg;
- salt, pepper - to taste;
- dried basil - to taste;
- olive oil - 50 ml;
- olives - 50 g;
- lemon juice - 5 ml.
Method of preparation:
- Cut the pepper in half, remove seeds and partitions from the halves.
- Mix the oil (30 ml) with lemon juice, sprinkle them with peppers.
- Wash tomatoes and cut each into 4 slices.
- Put slices of tomatoes in peppers.
- Cut the cheese into cubes, arrange it in “boats”.
- Cut pitted olives with rings, garnish with peppers.
- Sprinkle with the remaining sauce of butter and lemon juice, sprinkle with basil and spices, as well as chopped garlic with a knife.
- Smear the bowl of the multicooker. Put the halves of the peppers into it.
- Turn on baking mode for 40 minutes.
This dish is very tender and light. Cheese in it can be replaced by tofu, the taste will also be interesting. Stuffed tomatoes and cheese peppers will appeal to those who follow the figure.
Stuffed Peppers with Cheese and Mushrooms
Composition:
- Bulgarian pepper - 0, 5 kg;
- fresh champignons - 0, 2 kg;
- onions - 75 g;
- processed cheese - 150 g;
- hard cheese - 50 g;
- butter - 20 g;
- vegetable oil - 20 ml.
Method of preparation:
- Mushrooms and onions cut into cubes and fry in butter until the liquid from the mushrooms evaporates.
- Coarsely grate melted cheese, mix with mushrooms.
- Cut the peppers in half, remove the seeds and partitions, fill with cheese and mushroom paste.
- Lubricate the multicooker bowl with vegetable oil. Run the “Baking” program.
- After half an hour, sprinkle the halves of the peppers with hard cheese, finely rub it.
- Continue cooking in the same program for another 10 minutes.
Peppers cooked this way are a great option for a festive snack. They will be delicious, even if cool.
In a slow cooker, you can cook peppers with different types of minced meat. Whole peppers are better in a slow cooker. Pepper halves, it is advisable to bake. As a result, you can make hearty meals for every day and for the holiday.
