→ Pepper stuffed with meat filling. How to cook stuffed peppers according to the classic recipe Stuffed peppers stuffed with minced meat, rice and carrots

Pepper stuffed with meat filling. How to cook stuffed peppers according to the classic recipe Stuffed peppers stuffed with minced meat, rice and carrots

Stuffed peppers with minced meat and rice is a dish that has become multinational over the many years of its existence. It is loved and prepared in many countries around the world, and the fillings can be very diverse, such as vegetables, cheese, meat, fruits, and cereals.

Pepper stuffed with meat is a fairly simple dish to prepare; it does not require special equipment, expensive ingredients and a lot of precious time. Stuffed peppers always work out for absolutely everyone!

Stuffed peppers with minced meat and rice - recipe in a saucepan

Stuffed peppers in a saucepan are the classic and most common way to prepare this dish.

Its composition includes:

  • onion – 1 head;
  • carrots – 100 g;
  • minced meat - 0.5 kg;
  • spices, salt - to taste;
  • rice – 100 g;
  • pepper (medium in shape and size) – 10 pcs.;
  • sour cream – 100 g;
  • tomato juice – 100 ml.

Stuffed peppers recipe in a saucepan with step-by-step instructions:

  1. Prepare chopped onions and carrots for frying in olive oil.
  2. Pre-soak the rice in cold water with a little salt, then rinse. Boil until half cooked.
  3. Combine all the ingredients for the filling in a deep bowl: rice, frying and minced meat and bring the mixture until smooth.
  4. Wash the peppers, remove the bottom part, membranes and seeds, and stuff.
  5. Connect liquid sour cream and tomato juice, pour into a metal container, bring to a boil, and then add stuffed peppers to the sauce.
  6. Cover with a lid and simmer for a quarter of an hour on low heat.

This dish does not require additional ingredients or side dishes.

How to cook stuffed peppers with meat and rice in tomato sauce

Sauces and gravies for a delicious vegetable dish can be very diverse. But the most used and appetizing sauce is considered to be the one based on ripe tomatoes or their paste.

The list of ingredients consists of:

  • bell pepper – 8-10 pcs.;
  • minced meat – 0.4 kg;
  • salt and aromatic spices - 2 tbsp each. each ingredient;
  • onions – 100 g;
  • long grain rice – ½ cup;
  • carrots – 100 g;
  • tomatoes – 2 pcs. (large);
  • liquid sour cream – ½ tbsp.

How to cook stuffed peppers:

  1. Wash the vegetables and remove the stem from the peppers.
  2. Fry grated carrots and finely chopped onion in a frying pan.
  3. Mix the frying with minced meat and boiled rice until half cooked, add spices and salt.
  4. Chop the tomatoes into large fractions, use gauze to squeeze out the juice with particles of pulp, combine with sour cream.
  5. Place on low heat and simmer for a quarter of an hour until a thick sauce is obtained.
  6. Then place the peppers stuffed with the “classic” filling in a deep saucepan and pour over the hot sauce.
  7. Cook over medium heat for no more than 20 minutes.

The tasty dish has aroma and unusual taste characteristics.

Stuffed peppers in the oven (halved) - recipe with tomatoes and cheese

Juicy tomatoes and melted cheese will give the dish a unique delicate taste.

The recipe requires the following ingredients:

  • sweet peppers – 4-5 pcs.;
  • round grain rice – 0.5 tbsp.;
  • minced meat – 150 g;
  • tomatoes – 200 g;
  • Gouda cheese - 70 g;
  • salt, spices, peppercorns.

Stuffed pepper recipe:

  1. Boil rice for 7-10 minutes.
  2. Fry the onion for sunflower oil with chopped onions.
  3. Grate the cheese with fine honeycomb.
  4. Combine the minced meat with the roast and rice, add spices and salt.
  5. Wash the pepper, remove the “entrails”, cut into halves lengthwise along the fruit.
  6. Fill with filling and bake for 10 minutes in an oven heated to 180C.
  7. Then cut the tomatoes into neat circles and place them on top of each “boat” and leave for another 5 minutes.
  8. Remove and sprinkle with cheese shavings.
  9. Bake for a quarter of an hour.

The dish is suitable for serving festive table or for cooking for dinner, the recipe is considered dietary and does not contain many calories.

Peppers stuffed with vegetables and rice in the oven

A standard recipe that is quick and easy to prepare.

You will need products such as:

  • peppers – 6 pcs.;
  • rice – 100 g;
  • onion - 1 pc.;
  • tomatoes – 3 pcs.;
  • garlic – ½ head;
  • greens – 50 g;
  • carrots – 100 g.

Pepper, stuffed with vegetables and rice step by step preparation:

  1. Remove the membranes and stem from the peppers and fry for a minute on both sides.
  2. Boil the rice until half cooked.
  3. Pass the garlic through a press, finely chop the greens.
  4. Pass the onions and carrots through a grater with a medium honeycomb and fry until lightly browned.
  5. Combine all the ingredients together and stuff the peppers.
  6. Bake in the oven for half an hour at 150C.

Everything about this dish is wonderful, the smell, the appearance, and, of course, the extraordinary filling.

Stuffed peppers in a slow cooker

Today, most hot dishes are prepared in a slow cooker, conveniently and without hassle. “Aggregation” helps save a lot of useful time.

The recipe contains a list of the following ingredients:

  • medium-sized sweet pepper – 8 pcs.;
  • onions – 50 g;
  • rice - ½ tbsp. with a slide;
  • minced meat – 0.4 kg;
  • tomatoes – 2 pcs.;
  • garlic – ½ head;
  • carrots – 100 g;
  • mixture of peppers, salt - 1 tbsp.

How and how much to cook stuffed peppers:

  1. Pre-clean the pepper from “extra” parts.
  2. Boil the rice for 10 minutes.
  3. Chop all ingredients, except tomatoes and carrots, and combine together, season with spices and salt.
  4. Fill the peppercorns with the prepared mixture.
  5. Set the multicooker to “frying” mode, grease the bottom with a small amount of olive oil and lay out chopped carrots and tomato quarters.
  6. Place stuffed peppers on top and pour boiled water so that it covers the vegetables.
  7. Simmer for 20-25 minutes.

Water can be replaced with a sauce based on tomato paste.

How to cook frozen stuffed peppers

Once you're puzzled, you can stuff peppers in bulk, with with different fillings and “send” it for storage in the freezer, and when you want to cook it for lunch or dinner. All ingredients are standard.

How to cook stuffed peppers:

  1. This product does not require preliminary defrosting and this is its advantage.
  2. If you cook in a saucepan, you should first mix the sauce whichever you like best and pour it over the peppers.
  3. When cooking in the oven, grease a baking sheet with oil, place the peppers and bake as described above.

This recipe allows you to very quickly set the table, delicious and hearty dish everyone will like it.

Stuffed peppers with minced meat baked in the oven

"Lazy" recipe for cooking peppers with meat filling.

Composition includes:

  • bell peppers – 10 pcs.;
  • onion heads – 100 g;
  • beef or minced pork– 0.3 kg;
  • long grain rice - ½ cup;
  • garlic - a couple of cloves (for aroma);
  • carrots – 1-2 pcs.;
  • spices, herbs and salt - to taste;
  • boiled chilled water – 1 tbsp.

Stuffed peppers with minced meat in the oven:

  1. Cut off the bottom of the peppers.
  2. Boil the rice.
  3. Chop the remaining vegetables according to the list.
  4. Combine with minced meat, spices and salt, bring the mixture until smooth.
  5. Heat the oven to 200C, grease the baking dish olive oil, fill the bottom with grated carrots and pour a glass of water, place the stuffed peppers on top.
  6. Bake for a quarter of an hour.

There is nothing easier than stuffing peppers and putting them in the oven to bake until fully cooked, and in your free time watch your favorite TV show or read a book.

Sauce for stuffed peppers made from tomato paste and sour cream

The sauce for stuffed peppers can be very varied, but it will never be as tender and aromatic as sour cream.

To prepare tomato sour cream sauce you will need the following products:

  • tomato paste – 70 ml;
  • fat sour cream – 1 tbsp.;
  • small carrots – 1 pc.;
  • flour – 30 g;
  • chilled water – 2.5 tbsp.;
  • onion – 1 head;
  • peppercorns, salt.

The cooking process is divided into several stages:

  1. Prepare a roast based on onions and carrots.
  2. Sprinkle with flour.
  3. Dilute the tomato paste in half a glass of water, stir in sour cream and spices, add allspice peas and salt. Pour into the general composition.
  4. Cover the container with a lid and let it simmer for a couple of minutes.
  5. Cool.

The thick gravy is both tender and spicy in taste.

Most housewives are faced with the fact that they do not know which side dish is most suitable for stuffed peppers.

The dish itself is independent and does not need a side dish. But if anyone wants, they can boil potatoes, rice or buckwheat for it, or make mashed potatoes.

Ingredients

At 4–5 bell peppers:

  • 300 g minced meat;
  • 1 carrot;
  • 1 onion;
  • 2 tablespoons vegetable oil;
  • 1 tomato or 2–3 tablespoons of tomato paste - optional;
  • 100 g rice;
  • salt - to taste;
  • ground black pepper - to taste;
  • 1 bunch of parsley - optional.

Any minced meat is suitable for the filling. Most often, peppers are made with pork, chicken, lamb, turkey or combinations different types meat.

The classic version is a mixture of pork and ground beef in a 1:1 ratio.

It is from this minced meat that a juicy, but moderately fatty filling for peppers is obtained.

By the way, instead of minced meat, you can use bacon, mushrooms, shrimp, vegetables or cheese:

Preparation

Grate the carrots on medium or coarse grater and cut the onion into small cubes.

Heat the oil in a frying pan and add the onions first, and after 2-3 minutes - the carrots. Fry, stirring occasionally, until golden brown. You can add tomato pulp or tomato paste to the vegetables.

Some people prefer to add raw onions to the minced meat, but the filling will be more flavorful if it is fried.

Place the roast on a plate. If you leave vegetables in the pan, even after removing it from the heat, they will still continue to fry.

  1. Tomato juice + 2–3 tablespoons of sour cream + salt + ground black pepper.
  2. 2 tablespoons sour cream + 2 tablespoons tomato paste + water + salt + ground black pepper.
  3. 1 carrot + 1 onion + 2 tomatoes or 3-4 tablespoons of tomato paste + 2 tablespoons sour cream + salt + ground black pepper + water. Fry carrots and onions until golden brown. Add tomato pulp or tomato paste, sour cream and spices. Water can be poured either into a frying pan or into a saucepan, after first placing the frying on the peppers.

Cover the container with the peppers and bring the sauce to a boil. Then simmer for about 40 minutes over moderate heat.

To check the doneness of the peppers, simply taste them. Rice, meat and vegetables must be completely cooked.

Remove the peppers from the stove and leave them covered for 10–20 minutes so that they are completely saturated with the sauce and become even tastier and more aromatic.


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You can cut the tops off the peppers, as when stewing on the stove, or cut the vegetables in half lengthwise, leaving the stems if desired. In both cases, you need to remove the seeds from the peppers.

Stuff the peppers with the prepared filling. Grease a baking sheet or baking dish vegetable oil and place the peppers in one layer.

To make the dish juicier, brush the tops of the peppers or sour cream mixed with chopped garlic.

Place the peppers in an oven preheated to 180°C for about 40 minutes. Sprinkle with grated cheese and bake for about 10 minutes until melted.

Bulgarian stuffed peppers with various fillings delights with taste and attracts with its bright appearance. Fragrant dish does not need a side dish - it is self-sufficient.

This is the most popular recipe bright dish with many flavor accents.

The most common minced meat is meat with the addition of rice and vegetables. Suitable for pork, beef, chicken. The classic dish is a 1:1 mixture of pork and beef. It turns out moderately fatty and very juicy.

Original recipes suggest using vegetables, cheese, mushrooms and even seafood for filling.

For 10 medium-sized peppers you will need:

  • minced meat – 300 – 400 g;
  • Short grain rice – 200 g;
  • onion – 2 pcs.;
  • carrots - 2 root vegetables;
  • tomato (large) – 2 pcs. (or 5 tbsp tomato paste);
  • salt, ground black pepper, herbs - optional;
  • fresh herbs - 1 large bunch;
  • tomato juice– 0.75 l;
  • sour cream from 20% and above – 4 – 5 tbsp. l.;
  • vegetable oil.

Step-by-step cooking recipe:

  1. First fry the onion in a frying pan and then add the grated carrots. When the vegetables become soft and golden brown, add the mashed tomato pulp or diluted paste. Onions can be put into minced meat raw, but with fried filling it turns out more tender. Remove vegetables from pan.
  2. Boil well-washed rice in salted water. There is no need to bring it to readiness: the rice grains in the center should remain firm.
  3. Mix vegetables, rice and minced meat. Add some salt and pepper. You can add chopped herbs or herbs.
  4. Cut off the tops of the peppers and remove the seeds. Stuff the dough with minced meat, compacting it tightly.
  5. Place the peppers in a thick-walled saucepan or cauldron, cut side up.
  6. Pour sauce made from salted and peppered mixture of tomato and sour cream. The filling should almost completely cover the peppers, but the filling should not be immersed in it. The amount of liquid depends on the size of the cauldron.
  7. When the sauce boils, cover the dish with a lid and simmer over low heat for about an hour. The pepper should become completely soft.

Let the stuffed peppers sit for another 20 minutes before serving. This way they will be as saturated with the sauce as possible and will become even tastier.

Cooking in a slow cooker

The recipe for stuffed peppers with minced meat and rice in a slow cooker is very similar to the one described above. It will take the same amount of time to prepare the dish. Which method you prefer is up to you.

Ingredients:

  • bell pepper – 7 – 8 pcs.;
  • minced meat – 0.5 kg;
  • rice – ¾ cup;
  • onion – 1 pc. (large);
  • carrots – 2 pcs. (large);
  • tomato paste, sauce or adjika - 2 tbsp. l.;
  • fresh herbs - 1 bunch;
  • salt pepper;
  • vegetable oil.

Preparation:

  1. First, fry finely chopped onion, add grated carrots, continue frying together.
  2. Mix semi-cooked chilled rice with vegetables, minced meat and herbs. Add salt and pepper to taste.
  3. Cut off the caps of the peppers and remove the seeds.
  4. Fill the blanks with the filling and place them tightly “on one floor” in a multi-cooker container.
  5. Pour boiled water up to the level of half the pan, set the timer to “Stew” mode for 45 minutes.
  6. Add tomato juice or paste, your choice. In the “Frying” mode, simmer for 1 or 2 minutes.

Pour the sauce from the pan over the finished peppers and sprinkle with herbs. Best served hot, topped with sour cream.

How to bake in the oven

Many people believe that stuffed peppers in the oven are the most aromatic and delicious. We offer a recipe.

You will need:

  • bell pepper – 5 pieces;
  • minced meat – 150 – 200 g;
  • rice – 100 g;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • adjika or Georgian sauce – 5 tbsp. l.
  • salt, pepper, seasonings, herbs - optional;
  • fresh herbs - 1 bunch;
  • sour cream – 200 g;
  • garlic - to taste;
  • hard cheese – 70 – 100 g;
  • vegetable oil.

Preparation:

  1. Cut each pepper lengthwise, leaving the stem for color. Remove seeds.
  2. Lightly fry the grated carrots and onions. Boil the rice.
  3. Make the filling from minced meat, rice and vegetables. Salt, pepper, season with dried herbs or fresh herbs.
  4. Stuff the halves of the pods. Place in one layer on an oiled baking sheet.
  5. Grease with sour cream mixed with garlic, pepper and a pinch of salt. This mixture can be replaced with mayonnaise.
  6. Bake for 40 - 50 minutes, then sprinkle the peppers with grated cheese and return to the oven for a while longer.

Serve hot, with sprigs of herbs.

Peppers stuffed with vegetables

“Boats” of bell peppers stuffed with mashed potatoes and colorful vegetables - your guests have never seen such a spectacular side dish!

The dish will become even more original if all the peppers are different colors.

Ingredients:

  • bell pepper – 4 pcs. (including 1 - for filling);
  • potatoes – 3 pcs.;
  • onion – 1 pc.;
  • green peas (frozen) – 70 – 80 g;
  • salt, herbs, seasonings;
  • milk or cream - ¾ cup;
  • butter – 40 – 50 g;
  • hard cheese – 80 g;
  • vegetable oil.

Step by step recipe:

  1. Prepare mashed potatoes in the usual way, adding salt, milk (cream) and butter. The consistency should be more liquid: the puree will have to be baked.
  2. Cut the peppers lengthwise, leaving the stems for originality of the dish. Seeds and partitions must be removed.
  3. Cut one pepper into cubes - it will go into the filling.
  4. Fry the onion, add the pepper squares and peas to the pan. Keep on fire for 5 minutes, then mix with puree. You can add spices. The filling is ready.
  5. Turn on the oven.
  6. Fill the pepper “boats” with puree and vegetables and place in a greased pan.
  7. Bake for 30 - 40 minutes: the peppers will become soft and the puree will brown.
  8. 5 minutes before turning off, sprinkle with grated cheese.

Serve hot on a shared platter.

Stuffed with rice and eggplant

An original version of stuffed peppers with assorted eggplants, zucchini and rice.

Ingredients:

  • bell pepper – 4 pcs.;
  • eggplant – 1 pc.;
  • zucchini – 1 pc.;
  • rice – ¼ cup;
  • carrots – 1 pc. (small);
  • tomato – 0.5 l;
  • Georgian sauce or adjika – 2 – 3 tbsp. l.;
  • sour cream – 3 – 4 tbsp. l.;
  • sugar – ½ tsp;
  • salt, pepper, aromatic herbs;
  • vegetable oil.

Preparation:

  1. Cut the eggplant and zucchini lengthwise, make cross cuts, and add salt. Bake on foil (will take about half an hour). Scoop out the pulp from the cooled vegetables with a spoon and cut into pieces if necessary.
  2. Boil the rice.
  3. Fry the onion, then the carrots.
  4. Mix all vegetables with rice and spices, add salt. The filling is ready.
  5. Cut off the caps from the peppers, remove the seeds and membranes. Stuff it. Place in the pan vertically with the filling facing up.
  6. Simmer the tomato with sugar and spices in a frying pan, add seasonings, salt and adjika.
  7. Cover the peppers with the filling (almost up to the cut). You can add a little water. Drizzle with sour cream.
  8. Simmer for 40 minutes or a little longer - the pepper should become soft.

This dish is delicious both fresh from the stove and chilled.

How to deliciously cook frozen semi-finished products

Peppers with minced meat from frozen supermarket for quick dinner You can also prepare it in such a way that your loved ones will ask for more.

Ingredients:

  • frozen peppers, stuffed with meat and rice – 10 pcs.;
  • Georgian tomato sauce – 250 g;
  • mayonnaise or sour cream – 250 g;
  • salt, pepper, aromatic herbs;
  • black peppercorns;
  • fresh greens – 1 bunch;
  • vegetable oil.

Preparation:

  1. The peppers need to be defrosted, otherwise the dish will not turn out tasty. You can use the microwave.
  2. Fry each side of the semi-finished products in a deep frying pan until golden brown. Pour boiling water over (without submerging the peppers completely), add salt and pepper.
  3. Simmer for half an hour over low heat. 5 minutes before the end, remove the lid, add bay leaf and spices.
  4. Place the peppers in serving plates, garnish with thick zigzags of mayonnaise and tomato sauce, sprinkle with herbs.

Peppers are best served and eaten hot. When stewing, you can add sour cream to the pan - it will be even tastier.

Sweet pepper stuffed with cheese

Meaty peppers with soft cheese and tomatoes are original dish Balkan cuisine, tasty and aromatic. For this recipe, it is better to take ripe red peppers - their taste is better emphasized by the accent of the cheese.

You will need:

  • red bell pepper – 6 pcs.;
  • feta cheese – 400 – 500 g;
  • tomatoes – 2 pcs.;
  • eggs – 2 pcs.;
  • spices;
  • greenery;
  • olive oil.

Preparation:

  1. Mash the cheese with a fork in a deep bowl.
  2. Cut the tomatoes into cubes.
  3. Beat the eggs.
  4. Mix cheese with tomatoes and egg mixture. The result is a filling.
  5. Cut off the “lids” from the peppers, be sure to carefully remove the seeds and membranes, and stuff them. You can cut the peppers lengthwise, leaving the stem, and place the filling in “boats”.
  6. Place the peppers on a greased baking sheet, drizzle with olive oil, and bake for 40 - 50 minutes. If desired, sprinkle with herbs.

Stuffed peppers in a slow cooker are a tasty, appetizing and beautiful dish. For the filling you can use not only meat, but also vegetables, mushrooms and even buckwheat. Thanks to this miracle technique, stuffed vegetables retain their beneficial and tasteful qualities.

Stuffed peppers with meat and rice in a slow cooker

Peppers stuffed with meat and rice are an excellent dish for every day. You can stew stuffed vegetables in a regular saucepan, but in a slow cooker the cooking process will be much easier.

Ingredients:

  • pepper fruits (sweet);
  • 145 g rice grains;
  • 355 g minced meat;
  • two carrots and two onions;
  • three garlic cloves;
  • three tbsp. spoons of tomato paste;
  • spices, oil, water.

Cooking method:

  1. First of all, we cook the rice grains until tender and mix with any minced meat.
  2. Then finely chop one onion and saute it in oil until transparent. Instead of butter, you can use lard, the dish turns out filling and very tasty.
  3. Grind one carrot and add it to the onion, fry until soft. Vegetables can also be pre-fried in a multicooker using the “Fry” mode.
  4. Mix the fried vegetables with minced meat and rice, add spices, you can add any chopped herbs.
  5. We remove the seeds from the sweet peppers and start by placing them in the bowl of the device.
  6. Now let's prepare the sauce. To do this, fry the remaining vegetables until soft, add finely chopped cloves spicy vegetable, tomato paste, pour water (700 ml), add salt and a little sweet sand, cook the gravy for ten minutes.
  7. Pour the prepared sauce over the peppers, turn on the “Stew” mode and cook the dish for 1.5 hours.

Peppers stuffed with vegetables

In the summer we try to cook as much as possible vegetable dishes, because they have more benefits than fatty meat dishes. We offer you a recipe for stuffed peppers with vegetables. We will cook in a slow cooker, which will make the dish both tasty and healthy.

Ingredients:

  • sweet pepper fruits (10-12 pcs.);
  • two carrots and two onions;
  • three ripe tomatoes;
  • 325 g cabbage (white);
  • 110 ml tomato paste;
  • teaspoon of Provençal herbs;
  • salt, pepper, oil, herbs.

Cooking method:

  1. First of all, we prepare the filling for the peppers; you can use a frying pan or a slow cooker.
  2. So, chop the onion into cubes and fry in the “Stew” mode in a small amount of oil. As soon as the onion turns golden, add grated carrots and simmer for ten minutes.
  3. Remove the skin from the tomatoes, cut the pulp into slices and add to the rest of the vegetables, also add tomato paste, mix and simmer for seven minutes.
  4. Place some of the vegetables in a bowl, and add finely shredded cabbage to the rest and simmer for ten minutes until soft. Place the finished filling in a separate container and cool, then mix with chopped herbs and spices. We wash the bowl.
  5. We clean the peppers from seeds, stuff them with vegetables and place them in a bowl, pour in water, and place the remaining vegetables on top.
  6. In the “Stew” mode, cook the peppers for an hour.

Frozen stuffed peppers in a slow cooker

You can safely freeze stuffed peppers to prepare a tasty and satisfying dish at any time. For the filling, you can take commonly used ingredients - rice and minced meat.

Ingredients:

  • 8 pcs. semi-finished products;
  • a glass of sour cream;
  • two tbsp. spoons of ketchup;
  • 0.5 teaspoons each of basil and oregano.

Cooking method:

  1. If you decide to defrost the peppers, it is better to do it in the refrigerator, since room temperature they lose their appetizing appearance.
  2. Place the frozen peppers, minced side up, into the bowl of the electrical appliance and pour in a sauce of ketchup, sour cream and herbs.
  3. Turn on the “Stew” mode and cook the dish for two hours.

Italian cooking recipe

We offer you one more original recipe Italian stuffed peppers. The dish has a spicy taste that will be appreciated by your household and especially those who are looking for dietary recipe dishes.

Ingredients:

  • four sweet peppers;
  • one lemon;
  • 220 g parmesan;
  • three cloves of garlic;
  • four tomatoes;
  • dried basil, salt, herbs;
  • two tbsp. spoons of olive oil.

Cooking method:

  1. Cut the peppers in half, remove seeds from each half and grease the inside with olive oil.
  2. Remove the skin from the tomatoes and cut the pulp into small pieces.
  3. We wash the greens, dry them and chop them finely.
  4. Cut the cheese into cubes and mix with tomatoes, flavor with citrus juice.
  5. Grind the cloves of the spicy vegetable and add them to the rest of the ingredients along with the herbs.
  6. Stuff the pepper halves with the prepared filling, sprinkle with dried basil and place in the oiled bowl of the device.
  7. Select the “Baking” mode and cook the dish for 60 minutes.

With mushrooms and rice

You can stuff sweet peppers not only with minced meat, but also replace it with mushrooms. This dish is especially suitable for those who are fasting or want to cook vegetarian peppers.

Ingredients:

  • seven sweet peppers;
  • 365 g mushrooms;
  • two onions;
  • half a cup of rice grains;
  • two carrots;
  • 2 tbsp. spoons of tomato paste;
  • salt, pepper, oil.

Cooking method:

  1. Cook the rice grains in lightly salted water until tender. Cut the mushrooms into cubes. Chop one onion into small cubes, the other into half rings. Grate three carrots and divide the chopped vegetable in half.
  2. Pour oil into the bowl of the kitchen appliance, turn on the “Frying” mode and start frying the mushrooms, after two minutes add the onion cubes and one part of the grated carrots, fry until the vegetables are ready.
  3. Remove the seeds from the peppers and place them in boiling water for a couple of minutes.
  4. As soon as the fried mushrooms and vegetables are ready, take them out, cool and mix with rice and spices. Stuff the peppers with the filling.
  5. Now prepare the sauce from the remaining onions, carrots and tomato paste. If you are not fasting, you can add sour cream to the gravy. Place the stuffed peppers directly into the sauce, pour in water so that the liquid reaches the edges of the stuffed vegetables.
  6. Turn on the “Stew” mode and cook for an hour.

Option with buckwheat

For those who like to experiment with ingredients, we suggest you stuff the peppers not with rice, but with buckwheat. You can add any meat, mushrooms or vegetables along with the cereal for the filling.

Ingredients:

  • 10 sweet peppers;
  • a glass of buckwheat;
  • three onions;
  • one large carrot;
  • three tomatoes;
  • A glass of tomato juice;
  • a bunch of herbs, spices.

Cooking method:

  1. Cook the buckwheat in salted water until tender and leave to cool.
  2. At this time, let's fry the vegetables. To do this, chop the onion into cubes. You can add more onions, as this vegetable perfectly emphasizes the taste of buckwheat.
  3. Turn on the device to the “Frying” mode, pour in a little oil and sauté the onion in it until golden brown, then add the grated carrots and fry until the root vegetable is soft.
  4. Peel the skins from the tomatoes, cut them into pieces and add them to the rest of the vegetables, cook for five minutes.
  5. Afterwards, mix the roasted vegetables with buckwheat, chopped herbs and spices. We stuff the fruits of the peppers and place them in a clean bowl of the device. Pour in tomato juice, add salted water and cook according to the “Stewing” program for an hour.

Delicious recipe in sour cream sauce in a slow cooker

And another recipe for stuffed peppers in a slow cooker involves the use of sour cream; the sauce turns out very delicate and goes well with stuffed vegetables.

Ingredients:

  • 10 peppers (sweet);
  • 580 g homemade minced meat;
  • a cup of rice grains;
  • two tomatoes;
  • a couple of cloves of garlic;
  • three onions and two carrots;
  • spices.

Cooking method:

  1. Boil the rice until done. We clean the peppers from seeds.
  2. In the “Frying” mode, fry the chopped onions and carrots in oil, mix the vegetables with rice and minced meat. We also add spices to taste and chopped slices of spicy vegetables into the filling.
  3. We stuff the peppers and place them in the bowl of the device. Mix sour cream with water, pour it into the peppers, add chopped herbs and chopped tomato pulp.
  4. Cooking peppers stuffed in sour cream sauce according to the “Quenching” program – 1.5 hours.

If you don’t know what to feed your guests, then prepare them stuffed peppers. You may not surprise them with much originality, but your guests will definitely not leave hungry.

 

 
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