Bell peppers with minced meat in a slow cooker. How to cook frozen stuffed peppers. Secrets of cooking frozen stuffed peppers

Stuffed peppers in a slow cooker with minced meat and rice is a very tasty and satisfying second course, which is not as difficult to prepare as it seems at first glance. Just read and watch the step-by-step recipe, and you can easily make a hearty dinner for your family. In this process, a multicooker will become an indispensable assistant, because using this device, you will reduce the cooking time by several times! The quantity of products is calculated for a 5 liter bowl.

This dish can be prepared from either fresh or frozen peppers. Usually I clean the peppers, remove the cores, carefully put them in a bag and after defrosting I cook such delicious peppers.

TIME: 1 hour 30 min.

Average

Servings: 8

Ingredients

• Bulgarian pepper - 1200 g;
• Rice - 200 g;
• Minced meat - 600 g;
• Onions - 2 pcs.;
• Carrots - 2 pcs.;
• Vegetable oil - 50 g;
• Tomato paste - 100 g;
• Salt, ground black pepper – 1 tbsp;
• Bay leaf - 1-2 pcs.

Preparation

First of all, you need to prepare the filling for stuffed peppers in a slow cooker. To do this, rinse any type of rice well and boil in plenty of water until half cooked. Place in a fine mesh sieve and rinse with cold water. Allow excess liquid to drain.

Onions and carrots must be peeled and then rinsed under running water. Cut the first into small cubes, and chop the second on a coarse grater. Pour some vegetable oil into the frying pan and place on the stove. When it is well heated, place the prepared vegetables there. Fry the onions and carrots a little, then reduce the heat to low and simmer under the lid for another 5-8 minutes. Don't forget to stir the vegetable mixture occasionally.

Add tomato paste to vegetables and mix well. Simmer for about five more minutes. Instead of paste, you can add tomatoes grated through a sieve or tomato juice - the pepper will turn out delicious in any case.

Add any minced meat to the boiled, cooled rice. You can use pork, beef, chicken, turkey or assorted. Add half of the fried vegetables there and mix the filling thoroughly. Pepper and salt, add your favorite spices if desired.

It's time to prepare the bell pepper. It is better to choose smooth, small-sized fruits. The pepper should be firm and without damage. Rinse and core the vegetables using a sharp knife. Do this carefully so as not to damage the integrity of the pepper. Stuff the prepared fruits with minced rice using a teaspoon. Place the peppers in a bowl, making sure the vegetables fit snugly together.

Pour about a liter of hot water into the remaining fry. Stir, bring to a boil, season with salt and pepper. Add bay leaf and boil for a few more minutes. Pour the prepared tomato sauce into the bowl with the peppers. Ideally, the vegetables should be almost completely covered with the gravy. Close the lid of the device and start the “quenching” program. Set the time based on the power of your kitchen assistant. On average, stuffed peppers take about an hour to cook in a slow cooker.

Stuffed peppers in a slow cooker with meat and rice are ready.

Serve warm with sour cream or any other suitable sauce. Bon appetit to you and your family!

Note to the owner:

• To stuff peppers, you can use a wide variety of other filling options. It can be mushrooms fried with onions and vegetables, stewed cabbage, buckwheat with meat and cheese, salted cottage cheese with herbs. The filling options may be different - fantasize, experiment and surprise your loved ones with original dishes.

• For this dish, you can prepare another gravy - creamy. To prepare it, peel one onion, cut it as you see fit, and fry it. Add carrots chopped on a coarse grater and simmer for 5 minutes. Pour 200 ml of 15% sour cream over the vegetables and mix. Add a few glasses of hot water, salt and pepper, depending on your taste. If desired, add a couple of allspice peas and bay leaves. Cover the pan with a lid and simmer the mixture for about ten minutes. Pour the hot gravy over the prepared peppers, then cook as usual.

Frozen stuffed peppers with minced meat and rice in a slow cooker

Preparations of bell peppers stuffed with minced meat and rice can be made at any time when you have a free minute. It is very convenient to have such semi-finished products in the freezer; all you have to do is take them out and add them to the prepared gravy. In moments of acute shortage of time, bell pepper preparations will become a real salvation.

Ingredients for pepper preparations:

• Minced meat from any meat – 200 g;
• Sweet pepper – 1 kg;
• Rice groats – 100 g.
• Fresh carrots – 1 pc.;
• Onion – 1 pc.;
• Salt, any spices - to taste;
• Vegetable oil.

For the sauce:

• Tomato paste – 80 g;
• Water – 1 l;
• Medium-sized carrots – 2 pcs.;
• Large onion – 1 pc.;
• Ground black pepper, salt, spices - to taste;
• Bay leaf - several pieces;
• Allspice peas – 3-4 pcs.;
• Vegetable oil.

Preparation

To freeze peppers, you will need to remove the core from the main ingredient, wash and dry it. While the peppers are drying, prepare the filling. Boil the rice until half cooked, rinse under running water and cool.

Cut the peeled and washed onions and carrots into strips. You can grind it in any other way convenient for you, for example, by grating it. Now the prepared vegetables need to be fried in oil until golden brown.

In a separate bowl, combine minced meat, fried vegetables and boiled rice. Salt, pepper and season with your favorite spices to taste. Using a teaspoon, fill the prepared pepper with the filling.

Take a disposable bag and place the peppers in it. Place the preparation in the freezer, where it can be stored for up to four months.

When you want to try this dish, all you have to do is prepare the sauce. To do this, peel the vegetables for gravy and chop them in a way convenient for you.

Pour a few drops of oil into the multicooker bowl and set the “fry” mode. Add vegetables there and fry until golden brown.

Dilute the tomato paste in a glass of water until the liquid is smooth. Pour the resulting mixture into the vegetables and stir. Add the remaining water, season with allspice and regular pepper, salt, and other spices. Add the bay leaf and mix well again. Bring the sauce to a boil using the “cooking” or “stewing” mode. Taste again, if any spices are missing, add more.

Remove the frozen peppers and drop them into the gravy, one at a time. Cook using the “stew” mode for about one hour. It may take a little longer, depending on the power of your equipment.

Stuffed peppers with vegetables in a slow cooker

This dish is perfect for those who are watching their figure or fasting. Peppers with vegetables can also be served as a side dish for meat, poultry or fish. In any case, it is very tasty, appetizing and healthy!

Ingredients:

• Fresh carrots – 300 g;
• Onion – 200 g;
• Bell pepper – 15-17 pcs.;
• Fresh tomatoes – 7-8 pcs.;
• Rice – 300 g;
• Garlic – 2-3 cloves;
• Salt, pepper, aromatic spices - to taste;
• Fresh herbs – 1 bunch;
• Vegetable oil for frying vegetables.

For the gravy:

• Medium size onion – 1 pc.;
• Tomato paste – 80 g;
• Water – 750 ml;
• Seasonings and any herbs - to taste.

Preparation

1. To prepare the vegetable filling, boil the washed rice in salted water. Try to keep it a little hard, so the filling will turn out crumbly. Leave the rice to cool while you prepare the vegetables.
2. Cut the peeled onion and garlic into small cubes. Rinse the tomatoes and remove the stem attachment points. Then cut them into small cubes as well. Grind the carrots on a coarse grater.
3. Place carrots and onions in a frying pan with heated vegetable oil. Fry until beautiful, golden brown.
4. In a separate bowl, combine fried vegetables, boiled rice, tomatoes and garlic. Add chopped, fresh herbs. Season the filling to your liking using pepper, salt and other spices. If you want the filling to have a beautiful sunny color, add a pinch of turmeric. Mix the resulting mass well.
5. Carefully remove the core from the bell pepper and wash it well. Use a teaspoon to fill it with filling. Pour a little oil into the bottom of the multicooker bowl and place the pepper there.
6. Prepare the gravy. Cut the peeled onion into half rings and fry in sunflower or olive oil until golden brown. Add tomato paste to it, stir and simmer for a few more minutes. Pour in water, add spices and, if desired, spices. Simmer the resulting mass for 10 minutes. Shortly before readiness, add chopped, fresh herbs.
7. Pour the hot sauce over the peppers placed in the multicooker bowl. Close the lid and set the “quenching” mode. Stuffed peppers with vegetables, cooked in a slow cooker for about 40 minutes.

Note to the owner:

Stuffed vegetable peppers can also be prepared with eggplants in the summer. Use lightly fried pieces of eggplant and rice. Peppers can be cut into halves. One pepper will make a delicious portioned dish.

Stuffed bell peppers with vegetables and green peas will also be very appetizing. 10 minutes before they are ready, sprinkle them with grated hard cheese. Peas can be used either fresh or frozen.

They say that stuffed bell peppers, like other dishes cooked in a slow cooker, have a completely different taste. You can cook them according to different recipes: with rice, mushrooms, minced meat. Traditionally, the dish includes carrots and onions. All of them are simple to make, but worthy of inclusion in the menu not only for dinner and lunch, but also for serving on the holiday table. Sauces in which semi-finished peppers are stewed play an important role. You can make tomato or sour cream filling, or even combining both products.

Most of us have popular brands of multicookers: Polaris, Redmond, Panasonic. As a rule, they all have the “Stewing” and “Frying” functions necessary for cooking. If the last mode is not available, don’t get lost, use the “Baking” button to fry the vegetables.

Stuffed peppers with rice and minced meat in a slow cooker - recipe (step by step)

The easiest and fastest way to stuff peppers with minced meat and rice. I hope my step-by-step story will help you cope with the task easily.

Take:

• Peppers – 9 pcs.
• Minced meat – 300-400 gr.
• Carrot.
• Large onion.
• Tomato.
• Rice cereal – 150 gr.
• Salt, ground pepper, oil.

Step-by-step recipe with photos:

Boil the rice in advance when almost done, and cool.

Grate the carrots with coarse shavings. Chop the onion into small cubes.

Cut the tomato in the same way.

Pour some oil into the multicooker bowl and add the onion slices.

Set it to the “Frying” function, and if there is none, then set it to “Baking”.

Then add the carrots and continue frying.

Add the chopped tomatoes, stir until the vegetables are thoroughly fried. Turn off the multicooker. Place about a quarter of the roast in a plate and do not touch it for now.

Prepare the peppers. Cut off the top, then run the knife around in a circle, cutting out the seed pod. Remove it and rinse the peppers.

Place minced meat in a bowl, add rice, fry from the multicooker bowl.

Stuff the peppers with prepared minced meat.

Place in a bowl that part of the fried vegetables that we put on the plate. Place semi-finished products tightly on top.

Pour water to cover the workpieces. Close the lid and set the timer for 1 hour in the “Extinguishing” mode.

Recipe for peppers in sour cream and cheese in a pressure cooker

You will need:

• Peppers – 9 pcs.
• Minced meat – 400 gr.
• Cheese – 150 gr.
• Rice – 150 gr.
• Carrots – 100 gr.
• Tomatoes – 300 gr.
• Onion – 100 gr.
• Oil – 60 ml.
• Garlic – 3 cloves.
• Salt, any seasonings, herbs, bay leaf.

• Water – 0.5 liters.
• Sour cream – 100 ml.
• Salt pepper.

How to stuff:

1. Scald the tomatoes, make a cross-shaped cut, quickly peel off the skin, and chop into small cubes.
2. Grate the carrots, cut the onions into cubes.
3. Make a roast for the minced meat and sauce. Pour oil into the gadget’s bowl and warm it up a little. Start by sautéing the onions, then add the carrot slices, and lastly, place the tomatoes in the bowl. After 15 minutes of intense frying, the vegetables are ready.
4. At the same time, place the minced meat in a bowl, add the rice, washed in several waters.
5. When the vegetables are cooked through, divide them in half. Leave one half in the bowl and add the other half to the filling.
6. Prepare the peppers by cutting off the tops and scooping out the cores. Fill them with minced meat and place them tightly in the multicooker bowl.
7. Add the seasonings listed in the recipe, pour in the sauce made from sour cream and water. Season with salt and pepper.
8. Turn on the gadget to the “Stew” function and cook for exactly one hour. If the semi-cooked peppers are large, add cooking time.
9. Open the lid and sprinkle the pieces with grated cheese. Warm with the lid open for another 5-10 minutes. Or transfer the peppers into a mold and place in the oven for the same time.

How to cook delicious peppers stuffed with meat and rice in a slow cooker

I suggest stewing the peppers not in tomato or sour cream, but cooking them in a very tasty Italian sauce with basil.

Necessary:

• Bell pepper – 1.2 kg.
• Minced pork and beef – 700 gr.
• Rice – 100 gr.
• Carrots - a couple.
• Onion – 2 heads.

• Tomatoes in their own juice – 800 gr.
• Garlic cloves – 2 pcs.
• Oil, olive – 2 large spoons.
• Dry basil - a large spoon (if fresh leaves, then take 3 spoons).
• Salt, black pepper, red pepper.

Routing:

1. The day before, cook the rice until half cooked, as they will need further heat treatment.
2. Fry finely chopped carrots and onions. Fry the minced meat separately, breaking up any large lumps. Mince the vegetables. Mix thoroughly, cook together for a few more minutes, not forgetting to add salt and pepper to the filling. Cool the prepared minced meat slightly.
3. Make cups from the peppers by removing the middle part with seeds and membranes.
4. Stuff the dough with minced meat. Place vertically in bowl. Top with Italian sauce.
5. Set your Polaris to “Stew” mode, setting the timer to 1 hour.
6. To make the sauce, chop the basil and crush the garlic cloves with a press.
7. Heat the oil in a frying pan, add the garlic. After a couple of minutes, when the garlic has not yet begun to burn, add finely chopped tomatoes.
8. Make the heat high and wait for the sauce to boil. Add the seasonings indicated in the recipe, including basil.
9. Simmer over low heat for 3-5 minutes, then remove from the burner and pour in the semi-finished peppers.

Stuffed bell peppers in tomato sauce - a simple slow cooker recipe

This cooking option is considered a classic; once you master it, you will cope well with other, more complex ones.

• Peppers – 1.2 kg.
• Minced meat from any meat – 700 gr.
• Large carrot.
• Large onion.
• Rice – 100 gr.

For the tomato sauce:

• Tomato paste – 2 large spoons.
• Sour cream – 3 large spoons.
• Water – approximately 3 glasses.
• Flour - spoon.
• Oil – 2 tablespoons.
• Ground pepper, salt.

You can take more onions and carrots, then use some of it for minced meat, and add a little to the sauce, as in the first step-by-step recipe.

How to cook:

1. Cook the rice grains in advance until half cooked.
2. Grate the carrots with coarse shavings, finely chop the onion.
3. You can fry vegetables in a frying pan, or do it directly in the bowl of the gadget. Splash the oil, alternately add the onion slices, then the carrots. Fry in the “Frying” or “Baking” mode until nicely browned.
4. At the same time, take care of the peppers. Cut off the caps or halve them, removing the seed box.
5. Take out the fried vegetables, put some in a bowl, they will be used for stewing the peppers. Place the rest into minced meat, add salt and pepper. Add cooked rice, mix well - the filling is ready.
6. Stuff the peppers and place them in the multicooker bowl with the filling facing up.
7. Make the sauce by diluting pasta, sour cream, and flour with water. Add seasonings. Stir and pour the contents of the bowl until the filling almost covers the workpieces.
8. Turn on the “Stew” mode, setting the cooking time to an hour.

Peppers in a slow cooker, stuffed in sour cream sauce

I haven’t met people who have ever given up peppers in sour cream sauce. Vegetables of different colors in one plate look very elegant: red, green, yellow.

You will need:

• Bell pepper – 10 pcs.
• Meat 400 gr.
• Carrots - a couple.
• Tomato – 3-4 pcs.
• Onion - big head.
• Rice is a multi-cup.
• Dill, parsley.
• Garlic – 3 cloves.
• Sunflower oil, salt, bay leaf, pepper.

For sour cream sauce:

• Sour cream – 150 ml.
• Water.
• Flour - a tablespoon.
• Salt, pepper.

Cooking in a slow cooker:

1. Setting the “Baking” or “Frying” mode, fry the carrots and onions. Then add finely chopped tomatoes and continue frying. Cooking time is approximately 20-25 minutes. Tomatoes can be replaced with paste, but then the taste of the dish will change, keep this in mind.
2. Mix raw minced meat and rice in a bowl, add most of the prepared vegetables. Season with spices and mix the contents thoroughly.
3. Leave the remaining roasted vegetables in the bowl.
4. Divide the peppers into halves, select the partitions with seeds. Fill with minced meat and place in several rows in the gadget bowl.
5. Dissolve sour cream in enough water, add flour, salt and pepper. Stir the sauce thoroughly and pour into the bowl with the preparations.
6. Throw in the bay leaf, chopped garlic and greenfinch.
7. Simmer under the lid closed for 1.5 hours. If the peppers are large, increase the cooking time to 2 hours.

Frozen peppers stuffed in a slow cooker - a simple recipe

A savvy housewife always stuffs peppers with a reserve. Some of it is prepared immediately, the rest is frozen - this creates a strategic reserve in case of force majeure.

Take:

• Frozen semi-finished products – 1 kg.
• Carrot.
• Bulb.
• Flour – 15 gr.
• Water - liter.
• Salt, pepper, sunflower oil.

Step-by-step preparation:

1. Chop the onion, throw it into a bowl in which the oil is already poured and heated.
2. After 5 minutes, follow with the coarsely grated carrots. Fry until the vegetables are browned. Use the “Baking” or “Frying” mode, depending on the brand of the multicooker.
3. Pour in water and add flour if you want the gravy to be thick. Stir the contents thoroughly.
4. Dip the frozen peppers into the sauce, making sure it covers them almost completely.
5. Close the lid, change the mode to “Extinguishing”. Cook for 1-1.5 hours, depending on the size of the semi-finished products.

Video recipe for making peppers stuffed with rice and minced meat

Almost a classic cooking option. Follow the steps of the author, who tells you step by step about the preparation, and a magnificent dietary dish will appear on your table. Bon appetit!

No one has been able to establish exactly where this dish came from. It is usually classified as Bulgarian, Azerbaijani, Romanian or Moldavian 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, clean 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 in tomato sauce, salt and pepper, and add a 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 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:

In general, this is a 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:

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, cook the carrots and onions according to the same principle as in previous recipes, until golden brown. 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.

Bell pepper is considered unique in its vitamin C content. Various recipes for dishes made from bell pepper are found in the national cuisine of any nation.

Pepper is such a bright, aromatic, festive vegetable; we often associate it with festive feasts. Suffice it to recall the various appetizers and salads made from peppers, baked peppers, stuffed peppers, etc. However, if you have a slow cooker, you don’t have to wait for the holiday to cook stuffed bell peppers. This can be done on any other day and please your family. Pepper dishes are not fancy, tasty, and when combined with other products, such as rice, they are satisfying and aromatic. Try cooking stuffed peppers in a slow cooker and see for yourself. Rice and pepper in a slow cooker actively exchange aromas and tastes, ultimately producing a wonderful dish. Peppers stuffed with meat in a slow cooker can always become a key dish at various feasts. Its taste cannot be confused with anything else. But stuffed peppers with rice in a slow cooker are far from the only option for a dish made from this vegetable. The imagination of many housewives works wonders; you just need to clearly imagine the possibilities of bell peppers in a slow cooker. Pepper stews, baked peppers, a variety of appetizers and soups, even pickled peppers with other vegetables are excellent. But the most popular, nevertheless, is pepper with minced meat in a slow cooker, and it is worth paying attention to when exploring the possibilities of this vegetable. Cooking stuffed peppers in a slow cooker will not be an insurmountable task even for novice housewives. Cook peppers in a slow cooker, get the recipe from the website first. Moreover, it is advisable to look at photographs of ready-made pepper dishes in a slow cooker. Recipes with photos clearly illustrate all the benefits of this colorful vegetable. And thanks to the automated process of preparing dishes in a multicooker, you can save time and simply enjoy delicious dishes.

How to cook peppers in a slow cooker? Read our tips:

For stuffing, you can use any fruit, regardless of shape and color. It is advisable to choose peppers of the same size, so the filling will cook evenly;

You can easily experiment with peppers and enrich the taste with fresh herbs, spices, and dry herbs;

It is better to boil the rice for the filling until half cooked;

When mixing raw rice with minced meat, you do not need to fill the peppers tightly when stuffing them;

Peppers stuffed with filling are placed in a single layer in a slow cooker;

Minced meat for stuffing peppers can be different: chicken, pork, beef. In addition, stuffed peppers are also prepared without meat at all, only with vegetables;

Bell peppers are great for dietary nutrition.