Stuffed pepper recipe in a slow cooker: prepare meat, vegetable, mushroom and fish options

Stuffed bell peppers with a variety of ingredients. The most famous filling composition is minced meat and rice, fresh vegetables. However, in a slow cooker, foods such as canned corn, beans, mushrooms, apples, cheese or fish are also perfectly cooked. Having experimented with the filling at least once, it can be difficult to stop.

Calorie content of the main ingredients

Bell peppers are tasty in baked, stewed, boiled form, the dish becomes especially mouth-watering with cream or tomato sauce. However, many are interested not only in taste, but also in the calorie content of portions. Vegetables in themselves are healthy and low-calorie, which can not be said about some types of toppings. To choose the right products for cooking in a slow cooker, check out the calorie table.

Table - Calorie content of ingredients used for stuffing

Tips from experienced chefs

Cooking stuffed peppers in a slow cooker is not difficult, if you follow certain rules, set the regime suitable for the products used. Such nuances will help preserve the aroma, give the appetizer a unique vegetable taste. Mistresses with experience are advised to comply with several important recommendations.

• Suitable size. Try to choose Bulgarian fruits for stuffing of any color, but the same size, preferably one grade. So they stew evenly.
• Heat treatment. Rice before laying in the bowl should be boiled in advance, vegetables (carrots, onions, sometimes tomatoes) - fry until half-cooked.
• Power. It is important to consider the power of the appliance and the recommendations for the time of extinction or cooking.
• Cooking method. If all the ingredients are not mixed, they will bake unevenly. To stew food, you need to pour sauce or water on the bottom of the bowl, otherwise the workpiece will be fried.
• Meat selection. To cook a hearty meal, you need to take pork and beef, while chicken or turkey is more suitable for a diet recipe.
• Fragrance Preservation. Spices and herbs will help to get a more appetizing, tasty-smelling dish: oregano, turmeric, suneli hops, dried dill.

By default, five to eight bell peppers are taken for each recipe below. The amount is determined "by eye", depends on the composition of the family, the size of the fruit. Before stuffing, the pods are washed, freed from seeds, internal partitions, rinsed, dried with a paper towel.

Stuffed Pepper in a Multicooker: A Classic Recipe

Features. Stuffed pepper with meat and rice in a slow cooker is a classic cooking option, improved with a kitchen appliance. You can eat a fragrant and hearty dish all year round, cook even from frozen convenience foods.

What to take for stuffing:

• minced pork - 700 g;
• rice - one glass;
• carrots - one;
• large onion - one;
• tomato paste or ketchup - three tablespoons;
• water - 300 ml;
• vegetable oil - 50 ml;
• spices, salt.

How to do

1. Fry grated carrots and onion chopped in half rings in a greased bowl, turning on the "Frying" mode.
2. We combine the frying with raw rice, minced pork, pepper, salt, and mix.
3. We start the prepared fruits, leaving 1 cm to the edge of the "cups". This is necessary so that the swollen rice does not "get out" of the pods.
4. We lay the blanks on the bottom of the bowl.
5. Pour sauce with water and tomato paste (or ketchup).
6. Turn on the "Extinguishing" mode, wait for the signal to finish cooking.

Delicious interpretations with different fillings

To cook stuffed peppers in a slow cooker, it does not take much time and effort. The smart device itself signals the end of the cooking or extinguishing processes, recalls the laying of products. The principle of operation is somewhat reminiscent of a pressure cooker, but the dishes in the multi-bowl are tastier. Recipes with vegetables, mushrooms, fish or minced meat will help diversify the diet.

With corn

Features. Baked peppers with corn is a fragrant and rich vegetable dish with an unusual spicy taste. Yellow grains in red or green "barrels" look bright, attract the eyes of guests. For cooking, both fresh and canned corn cobs are used, with the only difference being that fresh grains are previously boiled.

What to take for stuffing:

• canned corn - one can;
• cheese - 100 g;
• tomatoes - two pieces;
• parsley - a small bunch;
• vegetable oil - two tablespoons;
• salt - one teaspoon.

How to do

1. Drain the liquid from the corn.
2. Pour vegetable oil into the bowl, turn on the “Frying” program for ten minutes.
3. Pour corn grains, fry.
4. My tomatoes, cut into cubes, after three minutes, shift to corn. Salt.
5. After six to seven minutes, we discard the contents in a colander, let the liquid drain.
6. We rinse the bowl, cover the bottom with foil.
7. Pods are cut into boats, spread on foil, fry for 30 minutes in the “Baking” mode.
8. At this time, we rub the cheese, chop the herbs, combine with corn.
9. We take out the sunken boats, fill the tomato and corn mass.
10. Lay out again on the bottom of the bowl, bake for 30 minutes.

With mushrooms and bulgur

Features. You can stew stuffed peppers in a slow cooker not only with rice, but also with other cereals. A tasty dish is obtained by adding bulgur. It goes well with fresh mushrooms, highlighting their aroma and taste. The appetizer is not too high-calorie, hearty enough.

What to take for stuffing:

• bulgur - two-thirds of a glass;
• mushrooms (fresh or frozen) - 120 g;
• carrots - half the root;
• bulb - one head;
• hard cheese - 120 g;
• sour cream - three tablespoons;
• vegetable oil - three tablespoons;
• seasonings, salt;
• water;
• greens - optional.

How to do

1. Boil bulgur, washing it and pouring boiling water at the rate of 1: 2. For cooking we use the Buckwheat program.
2. Cut fresh mushrooms, pre-defrost frozen.
3. The boiled bulgur is thrown back into a colander, set aside.
4. In the “Baking” mode, for half an hour, fry grated carrots, mushrooms and chopped onions in oil.
5. Mix frying with boiled cereals, pepper, add salt. If desired, add seasonings - paprika, hops-suneli.
6. Pour the grated cheese here, mix.
7. Cut the pods in half, stuff the boats with a mixture.
8. We lay the fruits on the bottom of the greased bowl, lay the remaining filling on top.
9. Preparing the sauce: mix sour cream with a glass of water, add salt.
10. Pour the peppers, bake for 40 minutes with the Baking program.
11. Serve, sprinkled with herbs, watering with sour cream sauce.

With fish in tomato and sour cream sauce

Features. Stuffed peppers in tomato and sour cream sauce in a slow cooker are juicy, boiled, soft. The optimal combination of fish, rice and vegetables makes this dish one of the favorite in many families. In addition, the snack remains useful, contains many vitamins, macronutrients, nutrients.

What to take for stuffing:

• long-grain rice - one glass;
• minced fish - 200 g;
• carrots - one;
• tomato - one;
• onion - one;
• tomato paste - three tablespoons;
• sour cream - 100 ml;
• vegetable oil - three to four tablespoons;
• seasonings, salt;
• warm water.

How to do

1. Defrost minced fish.
2. Boil rice in the "Buckwheat" mode, fill it with water in a proportion of 1: 1.5.
3. After the signal, transfer the contents to a plate, rinse the bowl and wipe it dry.
4. Pour the oil, press the “Baking” button, fry grated carrots, chopped onions and diced tomato for 30 minutes.
5. Ten minutes after frying, add chopped minced fish to the bowl. Season with spices, add salt. We are waiting for the signal.
6. Mix the contents with boiled rice, add.
7. We stuff the finished fish and rice stuffing peppers. We lay on the bottom of the multi-bowl, lubricating it.
8. We are preparing a gas station. Mix sour cream with tomato paste, add seasonings, salt.
9. Fill the blanks with sour cream and tomato sauce, bake the program “Baking” for 40-50 minutes.

With chicken under cheese sauce

Features. A step-by-step recipe for stuffed peppers in a slow cooker with minced chicken breast with apples will amaze even experienced housewives. The combination of fruits with meat, sour cream and herbs will first surprise, then delight you with a delicate taste, spicy refreshing aroma. Vegetables will add to the dish of usefulness, and rice and chicken filling - to nutrition.

What to take for stuffing:

• minced chicken breast - 500 g;
• boiled rice - one glass;
• sweet and sour apple - one large or two small;
• onion - two;
• carrots - one;
• garlic - four cloves;
• tomato - two;
• cheese - 120 g;
• tomato paste - 100 ml;
• sour cream - 50 ml;
• laurel - two leaves;
• water - one glass;
• salt - one tablespoon;
• marjoram - half a teaspoon;
• Provencal herbs - half a teaspoon;
• seasonings.

How to do

1. We prepare vegetables. We peel off the peel and husk. Shred one onion, carrots, two cloves of garlic and apples grate.
2. Mix with minced chicken and rice grains, salt, herbs, marjoram.
3. We fill the mixture with peppers, put it in a multi-bowl while standing.
4. Preparing the fill. Dice the onion and tomatoes, chop the remaining garlic. Dissolve tomato paste in sour cream, here - vegetables, spices, salt and bay leaves, cheese grated on a coarse grater.
5. Fill the blank with the received dressing.
6. Set the mode "Extinguishing" for an hour, cook under the lid until the sound signal.
7. Serve by pouring the sauce remaining in the bowl.

With potatoes and oils

Features. Peppers stuffed with oils and potatoes can be served on weekdays and on holidays. A delicious, satisfying dish with a delicious aroma of vegetables and forest gifts can surprise even the picky gourmet with a tender filling. Mushrooms and potatoes - this is a win-win combination, which even a beginner in the chef's business cannot spoil the taste of.

What to take for stuffing:

• fresh butter - 250 g;
• potatoes - three tubers;
• tomato - one fruit;
• tomato paste - two tablespoons;
• seasonings, salt;
• greenery;
• water;
• sour cream for serving.

How to do

1. We clean the hats, oily from the films, wash the mushrooms.
2. We shift to the pan, fill with water, after boiling, boil for five minutes.
3. We drain the liquid, pour clean water, add salt, cook another 15 minutes after boiling. We recline in a colander.
4. Cooking the filling. Dice the tomato, rub the peeled potatoes on a coarse grater. Let stand for about five minutes, drain the juice. Pepper, add salt.
5. We mix the vegetable mass and the oils cut into pieces, fill the Bulgarian pods with this mixture.
6. We put the blanks in the bowl, putting them on sharp ends. The remaining filling is distributed on top.
7. In a glass of water, stir the pasta, pour the fruit over the sauce.
8. We turn on the “Braising” program for 30 minutes.
9. Serve with sour cream, chopped herbs.

With buckwheat

Features. Buckwheat lovers can use this useful cereal for stuffing - in a vegetable mixture it will acquire a more saturated taste and aroma. Meat will add satiety, and tomato paste will add spice. The appetizer will cook faster if you boil the buckwheat in advance and thaw the minced meat.

What to take for stuffing:

• boiled buckwheat - half a glass;
• onion - three heads;
• ground beef or pork - 500 g;
• tomato paste - four tablespoons;
• warm water - three glasses;
• salt;
• vegetable oil.

How to do

1. Fry chopped onions in an oiled pan, cool, mix with boiled buckwheat.
2. Add minced meat to the plate, mix, add salt.
3. We fill the mass with dense fruits, lay on the bottom of the bowl.
4. Pour water with the paste dissolved in it, add salt.
5. Stew in the “Soup” mode for 45 minutes.

Choosing a recipe for stuffed peppers in a slow cooker, it is not necessary to look for fresh fruits. You can use frozen, independently harvested in the fall. Also, do not worry if the pods are not red or yellow - green unripe vegetables will not affect the taste of the dish, they will boil perfectly in a smart device.

Reviews: “It turned out a wonderful dish decorated with herbs”

And I cook in the pan-cooker Panasonic. Passer onion, carrots and tomato on the “baking” mode in sunflower oil (5 minutes). I put peppers on these vegetables. Gravy: add 1 spoonful of flour to a glass, stir with water, + 2-3 tablespoons sour cream + 1-2 tomato pasta, salt, allspice, lavrushka. I set the steaming mode for 10 minutes to boil the gravy. Then for 2 hours "quenching".

Nata, http://irigen.ru/culinary/dlya-multivarki/perec-farshirovannyj-v-multivarke/

Hello, I made a different recipe in a slow cooker. I already stuffed red sweet peppers with rice, cubes of chicken, I put it in a slow cooker and poured the rest of the minced meat on top and lost two ripe tomatoes on the grater, then I poured 2 glasses of water and set it to start cooking. It took 20 minutes, I got a wonderful dish decorated with herbs. Serve with sour cream. Enjoy your meal)))

Alyona, https://multivarki-recepti.ru/perec-farshirovannyj-v-multivarke.html

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