Stuffed peppers are an all-season dish and deservedly loved.
The almost unchanging component of the filling is rice. It perfectly dilutes high-calorie minced meat, softens the taste of vegetables. Recipes adapted for cooking in multicookers are not much different from classic ones, and certainly they are not inferior to them in taste.
Rice stuffed peppers - general cooking principles
• Peppers must be washed before taping under the tap, preferably with warm water. Then the apical part is cut off with the peduncle and all seeds and partitions are selected. After that, rinse with water from the inside to wash off the remaining seeds. In most cases, the upper part is cut very thinly and is not used. Sometimes the top and tail are left. In this case, cut off almost a quarter of the top of the peppers, and leave only a third of the green “tail”.
• Rice for stuffing pepper can be taken any. Round-grain, long-grain, steamed or polished. But it is worth noting that steamed cereal has a specific taste that can change the taste characteristics of the main dish. Rice cereals are washed and used according to the recipe before use. If the cereal needs to be boiled, it is not boiled, but only brought to a state of semi-preparedness. Then, again, it is washed well and dried from the rest of the water on a sieve or in a colander. You can boil rice in a slow cooker or on a stove.
• If non-boiled rice is used for stuffing, peppers are filled with only two-thirds of the stuffing, since the cereal during cooking increases almost three times. Also, do not ram the "stuffing" tightly, rice may not boil.
• To make the rice filling juicy, add multicookers, spassed in the cooking bowl, or onions and carrots in a frying pan. Often rice and fried vegetables are mixed with mushrooms, chicken or low-fat minced meat, mainly mixed (pork and beef). The filling is slightly salted and seasoned with ground pepper.
• Peppers stuffed with rice in a slow cooker can be cooked with or without gravy.
• To fry vegetables in a multicooker bowl, use the "Fry" or "Baking" mode. Pepper is cooked mainly on the "Stew". The cooking time is always indicated in the recipe.
Pepper stuffed with rice in a slow cooker - "Dietary"
Ingredients:
• eight peppers fleshy sweet pepper;
• two large onion heads;
• one large carrot;
• garlic;
• ripe tomato;
• half a glass of rice cereal;
• 70 ml of refined sunflower oil.
Cooking method:
1. For peppers, thinly cut off the top, gently select all the seeds along with the partitions, and rinse under cold water. On a medium grater, grate the carrots, chop the onions as finely as possible.
2. In the cooking bowl on the “Baking”, warm the oil well and dip the carrots and onions in it. Close the lid and leave for a quarter of an hour. This time is enough for the vegetables to soften well and not to burn.
3. Add washed rice groats to the bowl. Pour half a teaspoon of table salt and, stirring well, warm for another five minutes.
4. After this, add finely chopped garlic and chopped tomato into small slices. Mix everything well and put from the bowl in a separate bowl, cool.
5. Fill each prepared pepper in two-thirds with a slightly cooled vegetable mixture and transfer to a cooking bowl.
6. Pour in hot water so that it only slightly covers stuffed peppers and close the lid.
7. Turn on the Baking program again and wait for the water in the bowl to boil. After that, switch to "Stew" and cook one hour.
Pepper stuffed with rice in a slow cooker with mushrooms
Ingredients:
• large bell peppers - 6 pcs.;
• 250 gr. fresh young champignons;
• carrot - 1 pc.;
• onion;
• 150 gr. long grain rice;
• butter - 70 gr.;
• young dill;
• "Russian" cheese - 50 gr.;
• 150 ml of thick natural tomato juice.
Cooking method:
1. Rinse the dill well with water and lay on a towel. When the greens are dry, chop with a knife.
2. For two minutes, dip the tomatoes in boiling water and cool quickly in cold water. In the area of the stalk on each, make crosswise cuts and gently remove the peel. Mash the pulp with a crush.
3. Rub carrots and onions on a medium grater or kill with a kitchen processor (blender).
4. Cut the champignons into medium-sized slices or slices.
5. Remove the litter and unsuitable grains from the rice cereal. Rinse well and boil in unsalted water until half ready. Rinse the boiled rice again in a colander, then leave it in it for 5 minutes. During this time, all excess moisture will go away.
6. Put the rice in a bowl, add the mushrooms, chopped dill and vegetables to it. Pour in tomato juice and stir well with a spoon.
7. Fill the peppers prepared for stuffing with the filling and place in the cooking bowl, in which melt the butter in advance. When spreading peppers, do not lay them on their side, but place them with their noses down.
8. Close the lid and program “Extinguishing” for 40 minutes.
9. Put the prepared stuffed peppers on a large dish, finely grate the cheese on top of each.
Pepper stuffed with rice in a slow cooker with chicken
Ingredients:
• green bell pepper - eight small peppers;
• 300 gr. chicken breast (fillet);
• polished rice - 100 gr.;
• two onion heads;
• one glass of unsalted tomato juice;
• two small carrots;
• three cloves of garlic.
Cooking method:
1. Cut the chicken fillet as small as possible or twist the meat in a meat grinder. On a medium grater, grate the carrots, chop the onion into small slices.
2. Start the slow cooker in the “Baking” program for forty minutes and dip the carrots, chopped chicken and half onion into it. Add two tablespoons of non-aromatic vegetable oil and cook without stirring for 15 minutes. Then mix and continue stewing until the end of the program.
3. Boil washed rice until half cooked. Combine it with fried meat. Add a little salt, add ground pepper to your taste and mix gently.
4. Fill pepper (seven pieces) peeled from seeds with slightly cooled minced meat and transfer it to the “saucepan”.
5. Pour tomato juice into a deep bowl. Pour the remaining onion into it, squeeze it with garlic gum or finely rub the garlic on a grater, add salt to taste. Stir and pour the “gravy” pepper in the bowl.
6. Add a small leaf of parsley, peppercorns and turn on the slow cooker in the desired mode for one hour. You can use the option "Baking". Cooking time in this mode is reduced. Set the timer for 40 minutes.
7. A quarter of an hour before being ready, open the lid and add the remaining pepper, grated, or chopped straws to the gravy.
Pepper stuffed with rice in a slow cooker with minced meat
Ingredients:
• 700 gr. sweet green pepper;
• 400 gr. mixed minced meat;
• one glass of round grain rice;
• three medium onions;
• a tablespoon of thick tomato paste;
• three small tomatoes;
• three large spoons of mayonnaise or sour cream;
• dill.
Cooking method:
1. Wash the pepper and prepare it for stuffing. Rinse the cleaned rice until clean water and dry it well on a sieve.
2. Pour a little oil into the bowl and set the frying program. When the oil warms up, dip in onion, chopped into small pieces (two heads), fry until lightly browned.
3. Remove the peel from the tomato and grate them in a separate bowl.
4. Grate the remaining onion with the largest grater and combine with minced meat. Add half the fried onions, dried rice cereal. Pour a pinch of ground black pepper, salt and mix well with your hands.
5. Fill the prepared pepper with about 2/3 meat mixture. Do not ram the stuffing too tightly. Rice during cooking increases in volume, and in a densely filled pepper, rice grains do not boil.
6. Put stuffed peppers in a slow cooker. In a glass of water, dilute the tomato paste. Pour the mixture to the peppers and fill in enough water so that it completely covers them.
7. Add mayonnaise or sour cream and start the slow cooker for an hour and a half in the cooking mode of stuffed peppers ("Stew").
8. A quarter of an hour before the end of the program, add finely chopped dill to the prepared dish.
Peppers stuffed with rice and pork in a slow cooker with potatoes
Ingredients:
• five potatoes;
• a pound of lean pork (pulp);
• 15 peppers of bell pepper (sweet);
• a pair of medium onions;
• large tomato - 1 pc.;
• a couple of small carrots;
• polished rice - a full glass (without a slide);
• 200 gr. oily, thick sour cream;
• a small leaf of lavrushka;
• two tablespoons of tomato;
• a couple of cloves of garlic.
Cooking method:
1. Take the onion and one carrot. Chop the onion finely, and grate the carrots. Fry vegetables in a cooking bowl until golden in vegetable oil and transfer to minced meat.
2. Add washed rice, crushed garlic. Salt, season with a few pinches of ground pepper and mix well with your hands.
3. Stuff the minced pepper. Do not condense and fill only two-thirds, considering that rice will increase during cooking.
4. Peeled potatoes cut lengthwise into eight slices.
5. In a slow cooker, pour all the sour cream and put the tomato.
6. Add finely chopped onion, chopped tomato into small cubes, and coarsely grated carrots.
7. After that, firmly “put” stuffed peppers on the spouts in the bowl, and lay potato wedges between them in the free spaces. Put the remaining potatoes on top.
8. Pour everything with drinking water so that it only slightly covers the contents of the bowl, and lower the lavrushka into it, salt it.
9. Close the lid tightly and start the "Extinguishing" program for 1 hour 30 minutes.
Baked peppers stuffed with rice in a slow cooker with meat under cheese
Ingredients:
• minced pork and beef - 800 gr.;
• half a glass of dry rice cereal;
• four large fleshy peppers;
• a pair of onions;
• 50 gr. spicy hard cheese;
• spices "For meat";
• a small pinch of oregano and ground pepper;
• three small cloves of garlic.
Cooking method:
1. In vegetable oil, spasser the lightly chopped onions. This can be done in a multicooker bowl or in a pan.
2. Rinse rice until crystal clear water. Boil until cooked and refrigerate well. You can rinse the rice with cold water, and then remove the remaining water from it by laying it on a sieve.
3. In a bowl with minced meat, add sautéed onions, boiled rice and crushed garlic, oregano. Pepper, season the minced meat with spices "For meat" and knead well.
4. For clean peppers, cut off about a quarter of the stalk. Do not tear off the tail completely, leave it a third. Then carefully select all seeds from both parts.
5. Forcemeat loosely fill the bottom of the peppers and cover the top with the tail.
6. Pour six tablespoons of olive or non-aromatic sunflower oil into the multicooker. Gently place stuffed peppers on her spouts.
7. Cook on “Baking” 50 minutes.
8. Open the multicooker 10 minutes before cooking. Carefully, so as not to get burned, lift the upper part of the peppers by the tails and put on each one plate of cheese. Then put back the removed “lid” and bring the dish to readiness. Be sure to close the lid.
Rice stuffed peppers - cooking tips and tricks
• For stuffing, you can take frozen or canned peppers for the winter. In this case, the cooking time should be reduced, and boil the rice until cooked.
• Do not mix minced meat with hot rice. Be sure to cool it under cold water and dry well.
• Slightly spasser part of the onion added to the minced meat or gravy in vegetable oil. The taste of the dish will be richer. For the same purpose, in addition to tomato paste, add fresh tomatoes chopped on a grater to the gravy.
