Stuffed peppers are an all-season dish and deservedly loved.
An almost constant component of the filling is rice. It perfectly dilutes high-calorie minced meats and softens the taste of vegetables. Recipes adapted for cooking in multicookers are not much different from the classic ones, and are certainly not inferior to them in taste.
Before stuffing, peppers must be washed under the tap, preferably with warm water. Then the apical part is cut off along with the stalk and all the seeds and partitions are selected. After this, rinse the inside with water to wash away any remaining seeds. In most cases, the top part is cut very thin and not used. Sometimes the top and tail are left. In this case, almost a quarter of the top of the peppers is cut off, and only a third of the green “tail” is left.
You can use any rice for stuffing peppers. 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 before use and served according to the recipe. If the cereal needs to be boiled, it is not boiled, but only brought to a state of semi-cookedness. Next, again rinse well and dry from residual water on a sieve or in a colander. You can boil rice either in a slow cooker or on the stove.
If unboiled rice is used for stuffing, the peppers are filled only two-thirds with the filling, since the cereal increases in volume almost three times during cooking. Also, do not compact the “filling” tightly; the rice may not cook through.
To make the rice filling juicy, add onions and carrots sautéed in the cooking bowl of a multicooker or in a frying pan. Often rice and fried vegetables are mixed with mushrooms, chicken or lean minced meat, mainly mixed (pork and beef). The filling is lightly 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 the multicooker bowl, use the “Frying” or “Baking” mode. Peppers are cooked mainly using “Stewing”. Cooking time is always indicated in the recipe.
Ingredients:
Eight peppers of fleshy sweet pepper;
Two large onions;
One large carrot;
Ripe tomato;
Half a glass of rice cereal;
70 ml refined sunflower oil.
Cooking method:
1. Thinly cut off the top of the peppers, carefully remove all the seeds along with the membranes and rinse under cold water. Using a medium grater, grate the carrots and chop the onion as finely as possible.
2. In the cooking bowl on the “Baking”, heat the oil well and lower the carrots and onions into it. Close the lid and leave for a quarter of an hour. This time is enough for the vegetables to soften well and not burn.
3. Add rinsed rice to the bowl. Add half a teaspoon of table salt and, stirring well, heat for another five minutes.
4. After this, add finely chopped garlic and tomato cut into medium-sized slices. Mix everything well and put it out of the bowl into a separate bowl, cool.
5. Fill each prepared peppercorn two-thirds full with the slightly cooled vegetable mixture and transfer to a cooking bowl.
6. Pour in hot water so that it only slightly covers the stuffed peppers and close the lid.
7. Turn on the “Baking” program again and wait until the water in the bowl boils. After this, switch to “Stew” and cook for one hour.
Ingredients:
Large sweet pepper – 6 pcs.;
250 gr. fresh young champignons;
Carrot – 1 pc.;
Bulb;
150 gr. long grain rice;
Butter – 70 gr.;
Young dill;
“Russian” cheese – 50 gr.;
150 ml thick natural tomato juice.
Cooking method:
1. Rinse the dill well with water and spread on a towel. When the greens are dry, chop them with a knife.
2. Place the tomatoes in boiling water for two minutes and cool quickly in cold water. Make crosswise cuts in the stem area of each and carefully remove the peel. Mash the pulp with a masher.
3. Grate the carrots and onions on a medium grater or puree with a food processor (blender).
4. Cut the champignons into small slices or slices.
5. Remove litter and unusable grains from rice cereal. Rinse well and boil in unsalted water until half cooked. Rinse the boiled rice again in a colander, then leave in it for 5 minutes. During this time, all excess moisture will disappear.
6. Transfer the rice to a bowl, add champignons, chopped dill and vegetables. Pour in the tomato juice and stir well with a spoon.
7. Fill the peppers prepared for stuffing with the filling and place in a cooking bowl in which melt the butter in advance. When laying out the peppers, do not place them on their sides, but place them with their noses down.
8. Close the lid and program “Extinguishing” for 40 minutes.
9. Place the prepared stuffed peppers on a large dish and finely grate the cheese on top of each.
Ingredients:
Green bell pepper – eight small peppercorns;
300 gr. chicken breast (fillet);
Polished rice – 100 gr.;
Two onions;
One glass of unsalted tomato juice;
Two small carrots;
Three cloves of garlic.
Cooking method:
1. Cut the chicken fillet as finely as possible or grind the meat in a meat grinder. Grate the carrots on a medium grater and cut the onion into small slices.
2. Start the multicooker in the “Baking” program for forty minutes and put carrots, chopped chicken and half an onion into it. Add two tablespoons of unflavored vegetable oil and cook without stirring for 15 minutes. Then stir and continue to simmer until the end of the program.
3. Boil the washed rice until half cooked. Pair it with fried meat. Lightly add salt, add ground pepper to your taste and mix gently.
4. Fill the seeded peppers (seven pieces) with slightly cooled minced meat and place them in a “saucepan”.
5. Pour tomato juice into a deep bowl. Pour the remaining onion into it, press it with a garlic press or finely grate the garlic, add salt to taste. Stir and pour the “gravy” over the peppers placed in the bowl.
6. Add a small bay leaf, peppercorns and turn on the multicooker in the desired mode for one hour. You can use the "Bake" option. Cooking time with this mode is reduced. Set the timer for 40 minutes.
7. A quarter of an hour before it’s ready, open the lid and add the remaining pepper, grated or chopped into strips, into the gravy.
Ingredients:
700 gr. sweet green pepper;
400 gr. mixed minced meat;
One glass of short grain rice;
Three medium onions;
A tablespoon of thick tomato paste;
Three small tomatoes;
Three large spoons of mayonnaise or sour cream;
Cooking method:
1. Wash the peppers and prepare them for stuffing. Rinse the sorted rice until clean and dry it well on a sieve.
2. Pour a little oil into the bowl and set the frying program. When the oil is hot, place onion (two heads) cut into small pieces into it and fry until lightly browned.
3. Remove the skin from the tomatoes and grate them into a separate bowl.
4. Grate the remaining onion with the coarsest grater and combine with the minced meat. Add half the fried onion and drained rice cereal. Add a few pinches of ground black pepper, add salt and mix well with your hands.
5. Fill the prepared peppers about 2/3 full with the meat mixture. Do not compact the minced meat too tightly. Rice expands in volume when cooked, and in a tightly packed pepper, the rice grains will not cook.
6. Transfer the stuffed peppers to the slow cooker. Dissolve tomato paste in a glass of water. Pour the mixture over the peppers and add enough water to completely cover them.
7. Add mayonnaise or sour cream and start the multicooker for an hour and a half in the cooking mode for stuffed peppers (“Stewing”).
8. A quarter of an hour before the end of the program, add finely chopped dill to the dish being prepared.
Ingredients:
Five potatoes;
Half a kilo 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. fatty, thick sour cream;
A small leaf of bay leaf;
Two spoons of tomato;
A couple of cloves of garlic.
Cooking method:
1. Take an onion and one carrot. Finely chop the onion and grate the carrots. Fry the vegetables in a cooking bowl until golden brown in vegetable oil and add to the minced meat.
2. Add washed rice and pressed garlic. Season with salt, a few pinches of ground pepper and knead well with your hands.
3. Fill the pepper with minced meat. Do not compact and fill only two-thirds full, keeping in mind that the rice will expand as it cooks.
4. Cut the peeled potatoes lengthwise into eight wedges.
5. Pour all the sour cream into the slow cooker and add the tomato.
6. Add finely chopped onion, medium-sized diced tomato and coarsely grated carrots.
7. After this, place the stuffed peppers tightly on the spouts in the bowl, and place potato slices between them in the free spaces. Place the remaining potatoes on top.
8. Fill everything with drinking water so that it only slightly covers the contents of the bowl, and put the bay leaf in it and add salt.
9. Close the lid tightly and turn on the “Extinguishing” program for 1 hour 30 minutes.
Ingredients:
Minced pork and beef – 800 gr.;
Half a glass of dry rice cereal;
Four large fleshy peppers;
A pair of onions;
50 gr. sharp hard cheese;
Spices “For meat”;
A small pinch of oregano and ground pepper;
Three small cloves of garlic.
Cooking method:
1. Sauté finely chopped onion in vegetable oil. This can be done in a multicooker bowl or in a frying pan.
2. Rinse the rice until the water is completely clear. Boil until half cooked and cool well. You can rinse the rice with cold water, then drain the remaining water from it, placing it on a sieve.
3. Add sautéed onions, boiled rice, crushed garlic and oregano to a bowl with minced meat. Pepper, season the minced meat with “For Meat” spices and knead well.
4. Cut off about a quarter of the stem side of clean peppers. Do not tear off the tail completely, leave a third of it. Then carefully select all the seeds from both parts.
5. Loosely fill the bottom of the peppers with minced meat and cover with the top, with a tail.
6. Pour six tablespoons of olive or unflavored sunflower oil into the slow cooker. Carefully place the stuffed peppers on their spouts.
7. Cook on “Baking” for 50 minutes.
8. 10 minutes before cooking, open the multicooker. Carefully, so as not to burn yourself, lift the top of the peppers by the tails and place one slice of cheese on each. Then put back the removed “lid” and bring the dish to readiness. Be sure to close the lid.
For stuffing, you can use frozen or canned peppers for the winter. In this case, the cooking time should be reduced and the rice should be boiled until tender.
Do not mix ground meat with hot rice. Be sure to cool it under cold water and dry it well.
Lightly saute some 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 grated tomatoes to the gravy.
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 studying 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.
What you will need:
- 8-9 pieces of small sweet peppers;
- one multi-glass of rice;
- three cloves of garlic;
- one or two carrots;
- a small onion;
- three tomatoes;
- 350-400 g of “homemade” minced meat;
- vegetable oil;
- 100 g sour cream;
- fresh herbs - optional;
- 20 g flour;
- spices - to taste.
What to do:
To prepare stuffed peppers in a slow cooker, start by processing all the vegetables. Clean the peppers from seeds, but do not throw away the tops with tails, as they will be needed.
Grate the tomatoes or chop them in a blender; it is not necessary to peel them. 
Finely chop the onion and cut the garlic cloves into several pieces. 
Grate the carrots into medium strips. 
Pour a little oil into the Polaris bowl, add onion, grated tomato and carrots (don’t touch the garlic yet), fry on the “fry” mode. You can do it differently by frying/adding vegetables one after the other: onions, then carrots and tomatoes. Then leave some of the prepared vegetables in the bowl and transfer the other to a small bowl. 
In a small filling bowl, combine the raw cereal with the minced meat and mix well. 
Then add the reserved vegetables and spices/seasonings, stir again. 
Fill the peppers with minced meat and place in the slow cooker on a bed of onions and carrots. 
I apologize for the slight digression, but it was at that moment that the idea came to me to stuff more zucchini. If you want to follow my example, then do not peel the young fruits, but simply remove the pulp, leaving the bottom. You will get these kind of cups. 
So, you put the stuffed peppers (and zucchini) into the Polaris slow cooker. 
Now prepare the filling. Estimate approximately how much water you will need to cover the peppers, but even if it’s not enough, it’s okay. The vegetables will still be cooked well. Dissolve sour cream in water, add a little salt and other spices, taking into account that they are already in the filling. Add flour and stir again. 
Pour the sauce over the vegetables in the slow cooker, throw chopped garlic on top, add whole sprigs of parsley or dill, or maybe both. Again, the greens can be chopped if desired. 
Close the pan and start the “stew” program. In an hour and a half, the peppers stuffed with rice and meat in the Polaris slow cooker will be ready. You can also cook it using the “baking” program. 
Stuffed vegetables stewed in sour cream sauce turn out very tasty and tender. They should be served with the sauce in which the peppers were stewed. Eaten hot. 
And finally... the recipe for stuffed peppers in the Polaris slow cooker is suitable not only for any miracle saucepan, but can also be easily adapted to cooking on the stove.
Time: 80 min.
Servings: 12
Difficulty: 3 out of 5
For almost every housewife, stuffed peppers are a classic dish that is simply impossible not to know how to cook, because the recipe is very simple.
But to prepare delicious, juicy stuffed peppers, you will need a lot of time not only for preparing all the necessary products, but also for the stewing process itself.
You should not deny yourself the opportunity to enjoy a fragrant dish; to save time and effort, you should use modern household “helpers”.
We will share with you how easy and simple Polaris is; the proposed recipe will become your favorite.
It is worth noting that the cooking principle in one or another multicooker model is almost the same. Usually stuffed Polaris 0517 is prepared in the “Multi-cook” mode.
Perhaps one or another recipe will describe the use of the “Stewing” program. Thanks to a special method of heating the surface of the bowl, all components of the dish are evenly cooked while maintaining a wonderful taste, and as a result, the stuffed peppers turn out incredibly juicy.
The cooking process itself will only bring you pleasure if you follow simple rules:
Packing the ingredients tightly inside the bowl will help maintain the shape of the stuffed peppers. And the vegetable that was additionally stewed in tomato or cream sauce is also suitable for consumption.
It is best to grind meat using a meat grinder (as almost any recipe for such a dish recommends). A blender is not suitable for this purpose, since the ground mass will be more like a viscous porridge-like mass than minced meat.
Now we invite you to learn how to cook delicious, juicy stuffed peppers. The recipe for the Polaris 0517 multicooker will delight you with its simplicity.
First, prepare all the ingredients needed to prepare this dish.
Select the “Multi-cook” program, set t to 160 °C. Pour the required amount of rice into a bowl, rinse thoroughly under running water and place the cereal inside the bowl.
Add 2 multi-cups of water, boil the rice until fully cooked, it will take 10 minutes. After this, place the cooked cereal in a colander and let the excess liquid drain.
Peel the onion, then chop it as finely as possible. Rinse all greens thoroughly, dry lightly and chop.
Now heat the refined oil in a bowl and fry the chopped onion until lightly golden, about 5 minutes. Add half the greens to the fried vegetable, mix everything well with a silicone spatula.
Mix cooked cooled rice with minced meat. Add fried onions and herbs. Season everything with spices and salt.
Wash fruits of different colors, carefully cut off the tops, remove seeds and membranes inside. The tops do not need to be thrown away; they will be used for decoration. Stuff the vegetables with the prepared rice-meat mixture and cover with lids.
Now you need to prepare the sauce. Add the rest of the herbs to the cream, then salt everything to your taste. Add tomato paste to the cream and stir.
Place the stuffed peppers tightly inside the bowl, pour in the prepared cream sauce, and close the multicooker. Set t - 120 °C, cook on the “Multi-cook” mode for 35 minutes.
After the program is completed, you can remove the aromatic stuffed peppers from the bowl and serve immediately. Cook deliciously and simply using a multicooker, bon appetit!
See another version of this dish:
Stuffed bell peppers are one of the most popular main dishes. During the summer season it is often present on our table. This popularity is easy to explain: it is both a healthy vegetable side dish and a hearty meat dish at the same time.
To enjoy your favorite dish not only in season, you can freeze stuffed peppers for future use, because the price of fresh peppers in winter will not allow you to cook this dish often. Many people do not dare to freeze such a semi-finished product because they do not know how to properly prepare frozen stuffed peppers, whether they need to be defrosted, how long to cook and how long they can be stored in the freezer. You will now find out the answers to all these questions.
Frozen stuffed peppers are prepared not only on the stove, they are baked in the oven or stewed in a slow cooker, steamed and in an air fryer. You can choose the most convenient method for yourself, knowing the advantages and disadvantages of each of them.
The traditional method of preparation is used most often. To prepare a semi-finished product from frozen peppers, you need to follow these steps:
Peppers are served along with sauce in deep soup bowls, with sour cream, mayonnaise or other sauce.
In the oven, frozen peppers will be ready in 40 minutes. To do this you need:
It is easiest to cook frozen stuffed peppers in a slow cooker, but this method takes the longest. If you are not in a hurry, then you can safely start cooking:
A double boiler allows you to cook frozen peppers without using sauce or oil. It is enough to perform a few manipulations:
Similarly, you can cook frozen peppers using the “steam” mode in a slow cooker.
This device will allow you to easily prepare frozen semi-finished products without excess fat and calories. All that is needed is:
The main question that housewives ask themselves before they start preparing frozen stuffed peppers is: do they need to be defrosted? In order not to lose taste, aroma and benefits, it is better to cook semi-finished products without prior defrosting, but this will significantly increase the heat treatment time. To make the peppers cook faster, you can put them on the bottom shelf of the refrigerator overnight: this is the most gentle way to defrost the semi-finished product, preserving all its beneficial and tasteful qualities.
The rest of the preparation consists of washing, peeling and cutting the vegetables for the sauce.
There is nothing complicated in preparing frozen stuffed peppers; it does not require much culinary talent or experience; in fact, it is a pre-cooked semi-finished product. Just remember a few tips and start cooking:
The simplest and most familiar way, accessible to everyone: stew frozen stuffed peppers in a pan on the stove with aromatic herbs.
To do this you will need the following ingredients:
Preparation:
