home / desserts/ Stuffed peppers in a slow cooker with gravy. Frozen peppers stuffed in a slow cooker

Stuffed peppers in a slow cooker with gravy. Frozen peppers stuffed in a slow cooker

No one has been able to determine exactly where this dish came from. It is usually referred to as Bulgarian, Azerbaijani, Romanian or Moldovan cuisine. Of course, now every nation has adapted it for itself, and we will try to cook a recipe that matches 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 is also subject to freezing - then its shape will not change after cooking.

You can clean the pepper in different ways, cutting out the stalk or cutting the vegetable around the perimeter so that the “lid” remains. It can be covered with a stuffed pepper for beauty.

Recipe with standard ingredients, all tested against palatability. The only know-how is that we cook stuffed peppers in the Polaris slow cooker.

Ingredients:

13-15 medium sized peppers;
600 g mixed minced meat(pork and beef);
1 large onion;
long-grain rice with a volume of 180 ml;
oil for frying;
2 tbsp. / l tomato paste;
3 tbsp. / l sour cream for pouring.

Cooking:

Pepper with carrots

How to cook minced meat at home? Suitable for chicken, beef or lamb.

Ingredients:

Cooking:

We cut the meat into pieces, clean and cut the onion, grind everything together with a blender or meat grinder. Salt, pepper.
Here the rice is also originally raw. We prepare it in the same way as the previous recipe says, and add it to the minced meat.
We put herbs or greens (parsley, cilantro) and mix.
Peel the remaining onion and cut into cubes, carrots also need to be peeled and grated.
In the slow cooker, select "Baking" and set the timer for 40 minutes, after which we pour vegetable oil into the bowl, add onions and carrots. All this is fried for 20 minutes. without lid, stirring occasionally.
At this time, we clean and wash the peppers, stuff them.
We remove the skins from the tomatoes by blanching, rub on a grater.
We lay out stuffed peppers in a slow cooker so that the lids are on top, pour tomato sauce, salt, pepper, put bay leaf.
Fill to the maximum on the multicooker scale with water and close the lid.
After the signal, taste the sauce, you may need to add more salt. Then close the lid again, set the "Extinguishing" for 90 minutes and wait for readiness.

Peppers with cheese and pistachios

Original recipe with unexpected ingredients:

5 large bell peppers;
200 g of fatty 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.

Cooking:

Generally, this cold appetizer so just take it out and cut it. But if you want to serve them on the table as a warm dish, you should warm them up a little on vegetable oil in a multicooker.

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:

Pepper	Clean them in the same way as the first recipe describes. Boil a pot of water separately, add lemon and pepper to it, cook together for 2 minutes.
Ground meat	Rice needs to be washed three times warm water, then three more times with boiling water and put in a slow cooker in the "Porridge" mode for 10 minutes. Strain rice, add 25 g to it butter and chill.
Filling	We clean the carrots and onions, cut into small cubes. Fry (in a pan or in a slow cooker using the “Frying” mode) until golden. We scroll the meat through a meat grinder, salt, pepper. In minced meat we put onions with carrots, chopped greens, rice. Stir until smooth and stuff tightly.
Cooking	Now you need to prepare a pillow - you can leave one pepper for this, chop it, mix it with 1 tomato sliced in circles and crushed garlic. Don't forget to add the basil and thyme. We put stuffed peppers in a slow cooker on vegetables with holes up, pour 2/3 with water. Turn on "Extinguishing" for 1 hour.
Sour cream tomato sauce	Blanch and remove the skin from the tomatoes, mash them with a grater or blender. Put sour cream in a glass of clean water and dilute. Salt, pepper, sugar and mix with tomato gruel. The resulting mixture should be poured over the peppers 5-7 minutes before the end of cooking.

Vegetarian

For those who love the taste of pepper but cannot eat meat. Suitable as a charge 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 height.

Cooking:

Vegetables and mushrooms need to be washed and cleaned. Coarsely grate the carrots and zucchini, cut the onion into cubes. We cut the mushrooms in half, and then into slices.
In the "Frying" mode, we cook the carrots with onions according to the same principle as in the previous recipes, until golden. Cool down.
Mix together with zucchini and mushrooms, add salt, pepper and herbs until smooth.
We stuff the peppers with the minced meat.
We put the peppers in a bowl, add water and simmer for about 40 minutes.

I don't know people who don't like stuffed peppers. After all, this dish is delicious, beautiful, quick and simple. The very shape of peppers just begs to put something in them)) Stuffed peppers are popular among many peoples, hence the variety of fillings: this is not only known to us chopped meat, but also couscous, carrots, cabbage, mushrooms, , , cheese and even fruits. The most important thing is to stew the stuffed peppers well so that both the pepper and the filling are saturated with each other's aromas. For stuffing, you can use peppers of any color, shape and size. Peppers of different colors look elegant in a plate. Today I am preparing stuffed peppers in a slow cooker according to my unpretentious recipe, perhaps it will come in handy for someone.

Ingredients:

Bulgarian pepper - 9 - 10 pieces
minced meat - 400 g
rice - 1 multi glass
onion - 1 - 2 pcs
carrots - 1 - 2 pieces
tomatoes - 3 - 4 pcs (or tomato paste - 1 tbsp)
sunflower oil
salt, spices and herbs to taste
Bay leaf
garlic - 2-3 cloves

for the sauce:

sour cream - 100 - 150 g
flour - 1 tbsp. l.
salt pepper

How to cook stuffed peppers in a slow cooker:

First, fry the vegetables. In a slow cooker, you can do this in the “baking” or “frying” mode.

You can load everything into the multicooker bowl at once and put it out for 20-25 minutes, or you can in the usual way how you cook gravy on the stove - first fry the onion, then add the grated carrots and after a few minutes the grated tomatoes (or tomato paste).

While the vegetables are roasting, prepare the minced meat. Mix minced meat, raw rice in a cup, add half the fried vegetables, salt, pepper, mix well. The second half of the vegetable sauce remains in the bowl, we will put the peppers on it.

Wash the pepper, cut off the stalk, remove the seeds. Fill the peppers with prepared minced meat, put in a multicooker bowl.

Prepare the sauce. Dissolve sour cream in water, add flour, salt and pepper to taste. Mix well with a whisk.

Pour stuffed peppers with sauce. Add a couple of bay leaves, finely chopped greens and chopped garlic.

Perhaps, every housewife has her original "secret" recipes for stuffed peppers in a slow cooker. Fruits of any color and size are used, the main thing is that they are whole. Almost everything can be used as a filling: minced meat or poultry, cereals, cabbage or dried fruits. And the use of spices in various proportions and combinations will add new, unique notes to the overall taste ensemble. A classic of the genre is a filling of minced meat, rice, onion and garlic.

The five most commonly used ingredients in recipes are:

The food always turns out delicious and bright! Cooking a dish in a slow cooker is a guarantee that it will turn out not only tasty, but also healthy. For cooking, you can use both seasonal vegetables that have just been harvested, and frozen semi-finished products. The modes that will need to be used depending on the selected recipe and the sequence of actions are "Stewing", "Frying" and "Baking". Experiment in the kitchen, show your imagination and everything will work out!

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

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

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

The simplest and fast option stuffing peppers with minced meat and rice. I hope my step-by-step story will help you easily cope with the task.

Take:

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

Step by step recipe with photo:

Boil the rice in advance, almost ready, refrigerate.

Grate the carrot with large shavings. Chop the onion into small cubes.

Cut the tomato in the same way.

Pour a little oil into the multicooker bowl, fold the onion slices.

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

Then add carrots, continue frying.

Fold the sliced tomatoes, stir, waiting until the vegetables are well fried. Turn off the multicooker. Put about a quarter of the frying on a plate and do not touch it yet.

Prepare the peppers. Cut off the top, then go around with a knife, cutting out the seed box. Remove it and rinse the peppers.

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

Stuff the pepper blanks with the prepared stuffing.

Put in the bowl that part of the fried vegetables that you and I put on the plate. Lay semi-finished products tightly on top.

Pour in water to cover the blanks. Close the lid, set the timer for 1 hour in the "Extinguishing" mode.

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

You will need:

Peppers - 9 pcs.
Minced meat - 400 gr.
Cheese - 150 gr.
Rice - 150 gr.
Carrot - 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:

Scald the tomatoes, make a cross-shaped incision, quickly peel off the peel, crumble into small cubes.
Rub the carrot, cut the onion into a cube.
Make a roast for minced meat and sauce. Pour oil into the bowl of the gadget, warm it up a little. Start by sauteing the onion, then throw in the sliced carrots, last, dip the tomatoes into the bowl. After 15 minutes of intense frying, the vegetables are ready.
In parallel, put the minced meat in a bowl, pour in the rice washed in several waters.
When the vegetables are cooked through, cut them in half. Leave one half in the bowl, transfer the other half to the filling.
Prepare the peppers by cutting off the top and scooping out the core. Fill them with minced meat, place them tightly in the multicooker bowl.
Add the seasonings listed in the recipe, pour in the sauce made from sour cream with water. Salt, season with pepper.
Turn on the gadget to the "Extinguishing" function, cook for exactly an hour. If the semi-finished peppers are large, add the cooking time.
Open the lid and sprinkle with grated cheese. Warm up with the lid open for another 5-10 minutes. Or transfer the peppers to a mold and place in the oven for the same amount of time.

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

I propose to put out the peppers not in tomato or sour cream, but cook them in a very tasty Italian sauce with basil.

Necessary:

Bulgarian pepper - 1.2 kg.
Minced pork and beef - 700 gr.
Rice - 100 gr.
Carrots are a couple.
Onions - 2 heads.

tomatoes in 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:

The day before, cook the rice until half cooked, as they will have further heat treatment.
Overcook finely chopped carrots with onions. Separately fry the minced meat, breaking up large lumps. Send the vegetables to the minced meat. Mix thoroughly, cook together for a few more minutes, remembering to salt and pepper the filling. Let the minced meat cool slightly.
Make cups out of peppers, removing the middle part with seeds and partitions.
Start the blanks with minced meat. Place vertically in a bowl. Pour in Italian sauce.
Put your polaris on the "Extinguishing" mode by setting the timer to 1 hour.
To make the sauce, chop the basil, crush the garlic cloves with a press.
Heat oil in a frying pan, throw in the garlic. After a couple of minutes, when the garlic has not yet begun to burn, add finely chopped tomatoes.
Make a big fire, wait for the sauce to boil. Put in it the seasonings indicated in the recipe, including basil.
Simmer on 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 recipe in a slow cooker

This cooking option is considered a classic, having mastered it, you will perfectly cope with other, more complex ones.

Peppers - 1.2 kg.
Minced meat from any meat - 700 gr.
Large carrot.
Big bulb.
Rice - 100 gr.

For tomato sauce:

Tomato paste - 2 large spoons.
Sour cream - 3 large spoons.
Water - about 3 cups.
Flour is a spoon.
Oil - 2 tablespoons.
Ground pepper, salt.

You can take more onions with carrots, then put part of it into minced meat, and put a little into the sauce, as in the first step-by-step recipe.

How to cook:

Boil the rice groats in advance until half cooked.
Grate the carrot with large chips, finely chop the onion.
You can fry vegetables in a pan, or do it right in the bowl of the gadget. Splash the oil, alternately lay out first the onion slices, then the carrots. Fry in the "Frying" or "Baking" mode until beautifully browned.
Take care of the peppers at the same time. Cut off the caps from them or divide them into halves by removing the seed box.
Take out the fried vegetables, set aside some in a bowl, they will go to stew peppers. Transfer the rest to minced meat, salt, season with pepper. Add cooked rice, mix well - the filling is ready.
Stuff the peppers, put in the multicooker bowl with the filling up.
Make a sauce by diluting pasta, sour cream, flour with water. Pour in the seasonings. Stir and pour the contents of the bowl so that the filling almost covers the blanks.
Turn on the "Extinguishing" mode by setting the cooking time for an hour.

Peppers in a slow cooker stuffed in sour cream sauce

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

You will need:

Bulgarian pepper - 10 pcs.
Meat 400 gr.
Carrots are a couple.
Tomato - 3-4 pcs.
Onion is a big head.
Rice is a multi-glass.
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 multicooker:

By setting the "Baking" or "Frying" mode, fry the carrots with onions. Then add finely chopped tomatoes, continue frying. Cooking time approximately 20-25 minutes. tomatoes can be replaced with pasta, but then the taste of the dish will also change, keep this in mind.
Mix in a bowl raw minced meat and rice, lay out most of the prepared vegetables. season with spices, carefully mix the contents.
Leave the rest of the fried vegetables in the bowl.
Divide the peppers into halves, select partitions with seeds. Start with minced meat, put in several rows in the bowl of the gadget.
Dissolve sour cream in enough water, add flour, salt, pepper. Thoroughly stir the sauce, pour into the bowl to the blanks.
Throw lavrushka, chopped garlic and greenfinch.
Simmer under a closed lid 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 smart hostess always stuffs peppers with a margin. Part of it cooks right away, the rest freezes - it turns out a strategic reserve in case of force majeure.

Take:

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

Step by step preparation:

Chop the onion, throw it into the bowl, in which the oil is already poured and heated.
After 5 minutes, send the coarsely grated carrot next. Saute until vegetables are browned. Use the "Baking" or "Frying" mode, depending on the brand of the multicooker.
Pour in water, add flour if you want the gravy to be thick. Mix the contents well.
Dip the frozen peppers into the sauce, making sure it almost completely covers them.
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 cooking peppers stuffed with rice and minced meat

Practically classic version cooking. Follow the author's step-by-step instructions about cooking, and a great diet dish will appear on your table. Enjoy your meal!

Many agree that stuffed peppers are one of their favorite foods. It is not only appetizing and tasty, but also very satisfying. When preparing such peppers, there are simply divine aromas throughout the apartment, you involuntarily recall the summer sun, fresh juicy vegetables and herbs. What is very good, you can stuff it with anything. Naturally, most often minced meat with rice is put in the filling, but this is far from the only option. Vegetarians will love peppers stuffed with vegetables, and many will appreciate delicious peppers with seafood and cheese.

Another very significant advantage this dish in that it can be frozen, spending only one evening on the preparation of home-made semi-finished products. This article will tell you how to cook frozen stuffed peppers so that it is fragrant and vitamin dish was to everyone's taste. For busy and working people real wand because satisfying and delicious dinner It will be ready in just 20-30 minutes.

Frozen peppers in a bowl

Ingredients:

frozen peppers - 5 pcs.
onion - 1 pc.
carrots - 1 pc.
sour cream - 1 cup
tomato paste - 1 tbsp. a spoon
celery root - 1 teaspoon
pepper and salt - to taste
dried dill - 1 tbsp. a spoon
vegetable oil - 2 tbsp. spoons

Of course, you can just cook the peppers in gravy, but professional housewives recommend that you first fry the onions and carrots. Pour the vegetables with a mixture of sour cream and tomato paste, seasoned with salt, pepper, dill and grated celery root. Let the mass boil and pour it over the frozen peppers, folded into a saucepan. Peppers should be almost completely covered with sauce, stew a little more than fresh pepper, about 40-50 minutes.

Frozen peppers in the oven

Components:

frozen peppers - 5-7 pcs.
sour cream - 200 g
Italian herbs - 1 teaspoon
vegetable oil - 5 ml
grated cheese - 100 g

Grease a baking sheet with oil, put peppers on top, which do not need to be thawed beforehand. Drizzle with sour cream, season with Italian herbs, bake for 30 minutes. Then sprinkle with grated cheese and cook for about 5-7 minutes until appetizing browning.

Frozen peppers in a slow cooker

This method is suitable for those who want to minimize their efforts, but at the same time are in no hurry.

Components:

semi-finished products - 8 pcs.
sour cream - 1 cup
ketchup - 2 tbsp. spoons
basil - 0.5 tsp
oregano - 0.5 tsp

We put the peppers in a multicooker bowl, pour a mixture of sour cream, ketchup, water, oregano and basil. It is important that the peppers are minced up without falling. We simmer the dish on the “quenching” mode for 2 hours.

Helpful Hints:

To prevent rice from turning into porridge during cooking, we recommend putting it in peppers in a raw or half-cooked form.

When preparing minced meat for peppers, it is better to use non-lean meat, otherwise the filling will be too dry.

If you decide to defrost peppers, then this should not be done with room temperature because that way they will lose their appetizing appearance. Just put them on a plate and refrigerate.

Do not be afraid to experiment with toppings, try even the most unexpected products: mashed potatoes, for example. For juiciness, you can put fried onions with carrots in the filling.

Feel free to fantasize with the sauces in which your frozen peppers will be cooked.

If you know how to cook frozen stuffed peppers, you can enjoy the amazing taste of your favorite dish at any time of the year. In addition, you will noticeably save time on preparing a hearty meal.

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How to cook stuffed peppers - recipes for cooking in a slow cooker and in the oven, harvesting for the winter

Homemade vegetable-based dishes are always tasty and healthy, especially when it comes to peppers. Most housewives cook only salads with it, but it is also great for hot dishes. How to make stuffed peppers tasty and fast, and is it possible to cook a frozen semi-finished product from it?

How to cook stuffed peppers

According to the general algorithm of creation, this dish has many similarities with cabbage rolls, especially the classic version, where the filling is represented by twisted meat with the addition of rice. Even sour cream sauce, which is often used here, draws a similar associative array. However, even for housewives who are familiar with the technology for preparing cabbage rolls, the question may arise - how to make stuffed peppers. Professionals distinguish 3 ways:

Cut crosswise in half - cups. Fill with stuffing, fold back - “close”. Wrap in foil, bake on a baking sheet.
Cut a hole in the top and stuff through it. Cook in a saucepan.
Divide in half with a longitudinal line - boats. Do stuffed halves, arrange on a baking sheet, bake or steam.

Most housewives are interested in how much to cook stuffed peppers so that it does not soften to a shapeless state, but does not remain damp. It depends on the filling:

if it has not been thermally processed, lay an hour or a little more (for meat);
if the filling was fried / stewed, or only vegetables were used, the dish can be prepared in half an hour.

This block offers you the most common ways, guided by which, you can cook delicious stuffed peppers with a minimum of errors. The technology of working with a multicooker is also considered, and classic brew on the stove, and baking in the oven. After reading the information given below, you will understand how to cook stuffed peppers in all available kitchen appliances. Photos will help you figure out how to lay the filling and cook it at the initial stage.

Stuffed peppers with meat and rice

Professionals recommend using a vegetable with thick walls for this dish: it will not boil too quickly. Rice is better to take round, because it is softer than long. A simple recipe for stuffed peppers with meat will suit even housewives with a lack of great culinary experience. The steps are explained step by step and detailed photos will help you figure out how to fill and how to cook stuffed peppers correctly.

Ingredients:

minced meat - 240 g;
bell peppers - 4 pcs.;
rice - 2/3 cup;
bulb;
carrot;
tomato paste - 1 tbsp. l.;
ground pepper;
salt;
frying oil.

Cooking method:

If you are using round rice, soak it in water for a couple of hours. For a long one, such manipulations are not needed - it is washed until the water is clear and poured into a saucepan. Cook cereals until fully cooked.
Prepare the minced meat: first fry the chopped onion in a pan, and when it becomes transparent, put the meat mass on it. At maximum power, periodically turning over, fry until a clear blush.
Add grated carrots, peppers, a spoonful of tomato paste. Simmer for another 3-4 minutes at medium power and covered.
Cut off the stalk of the peppers and remove the seeds. Rinse them from the inside. Fill very tightly.
How to stew stuffed peppers in a pan? Pour water so that it is 2 fingers below their own height. You can cook them in 50-60 minutes.

Stuffed peppers in a slow cooker

Such a dish is low in calories, since the products are not fried, and fatty pork is replaced by poultry. If you want to shorten the cooking time of the peppers (to keep them crispy), simmer the turkey longer. diet recipe stuffed peppers in the Redmond slow cooker, given here, will also work well with models of the Polaris, Panasonic brands.

Ingredients:

turkey - 300 g;
tomatoes - 3 pcs.;
bulb;
peppers - 5 pcs.;
paprika;
salt;
a bunch of greens;
sour cream - 1 tbsp. l.

Cooking method:

Cut the turkey into small cubes. Put in a multicooker bowl, add 0.5 liters of water, set the "extinguishing" mode. Cook in 40-45 minutes.
Chop the onion, cut the tomatoes like a turkey. Add torn greens, sour cream, stew.
Fill the halves of the peppers with the resulting filling, put them on the bottom of the multicooker. Add 3 cups of water, salt it. Cook for "stewing" 45 minutes.

Peppers stuffed with vegetables

Delicious, healthy and fast - the perfect definition for this recipe. If you love light but nutritious meals, you should learn how to make Stuffed Peppers with Vegetables. Mushrooms - optional element: for diet food they are excluded, in other situations, you can take both fresh and salted or pickled. It is not necessary to fry the latter.

Ingredients:

mushrooms - 210 g;
bell peppers- 4 things.;
black olives - 7-9 pcs.;
cherry tomatoes - 10-12 pcs.;
bulb;
ground sweet red pepper;
crackers;
cheese - 100 g;
butter - 30 g + for frying.

Cooking method:

Saute mushrooms with chopped onion.
Cut olives and cherry tomatoes into halves.
Grate the cheese coarsely.
Prepare peppers for stuffing: cut in half lengthwise, remove seeds.
Fill each boat with a mixture of mushrooms, olives, tomatoes, onions, croutons and cheese. Season with paprika.
Cook stuffed peppers for half an hour, oven temperature - 200 degrees.

Stuffed peppers in the oven

The lean recipe valued in vegetarian cuisine. The meat is missing, but the pepper, stuffed with vegetables and rice in the oven, it turns out hearty, especially when served hot. If desired, you can sprinkle the dish with hard cheese in the last minutes of baking, turn on the "grill" mode and wait until a golden crust appears, as in the photo. Even a side dish is not necessary for such stuffed peppers.

Ingredients:

Bulgarian peppers - 8 pcs.;
small carrots - 2 pcs.;
round rice - a glass;
cauliflower - 170 g;
salt, ground pepper;
tomato paste - half a glass;
vegetable oil.

Cooking method:

Rinse rice several times, soak for half an hour.
Divide the cabbage inflorescences, grate the carrots. Fry these products in vegetable oil without adding salt. Rub with a pestle.
Wash sweet peppers, cut lengthwise in half. Remove seeds from inside.
Prepare rice by boiling in salted water.
Mix tomato paste, carrot-cabbage mass, rice. Salt, pepper.
Stuff each half with stuffing very tightly.
Put on a deep baking sheet with the back down, pour about a glass of water so that the stuffed peppers do not burn. Cover with foil and cook for about 45 minutes. The oven temperature is 190 degrees.

Stuffed peppers for the winter

For long-term storage vegetable dishes either frozen or canned. It is very easy to prepare peppers stuffed with vegetables for the winter in jars: choose the desired filler, fill this vegetable in the same way as other recipes and pour light vinegar marinade. Remember that jars must first be sterilized, and after filling, the procedure is repeated until seaming.

Ingredients:

peppers - 3 pcs.;
white cabbage - 200 g;
carrot;
salt;
vinegar 6% - 1 tbsp. l.

Cooking method:

Shred cabbage, grate carrots. Mix them, salt, pepper. Let stand overnight.
In the morning, drain the liquid, stuff the peppers on top with the cabbage-carrot mixture. Fill them in a jar.
Combine the remaining juice with vinegar, pour stuffed peppers with this.
Cover jars, sterilize in a saucepan, roll up.

How to cook frozen stuffed peppers

Semi-finished products are a very convenient way to store food. It is important to remember here that this product only a small hole is cut out, so the question of how to stuff the pepper does not arise - there is only one way. After that, you need to pay attention to the packaging of the semi-finished product: there should be no air and moisture inside, otherwise it will freeze.

Ingredients:

Bulgarian peppers - 10 pcs.;
young zucchini;
tomatoes - 3 pcs.;
carrots - 2 pcs.;
bulb;
tomato sauce - 2 tbsp. l.;
spices;
oil.

Cooking method:

Cut a large hole in the top of each pepper.
Cut zucchini and tomatoes into cubes.
Grate carrots, fry with chopped onion until golden brown.
Combine the filling elements, mix, add a little tomato sauce to them.
How to cook frozen stuffed peppers? Fill them with the resulting mixture, wrap in foil, put in a bag, tie very tightly and send to the freezer.

Video: stuffed peppers - classic recipe

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Stuffed peppers in a slow cooker: recipe

Published on 05/24/2014 Posted by: miracle Calorie content: Not specified Cooking time: Not specified

Recipe of the day: stuffed peppers in a slow cooker. Prepare delicious, nutritious and nutritious dish together with us.

Recall that last time we cooked this dish in the oven.

Ingredients:

A few bell peppers (can be frozen); - onion; - carrot; - rice; - minced meat (preferably beef); - salt; - spices to taste.

For sauce:

Sour cream 20% fat - ketchup - mustard

Cooking

1 Rinse rice thoroughly in cold running water and soak in it for 7-10 minutes. Drain water, transfer to a multicooker bowl, pour cold water.

2. In the multicooker menu, set the program "Rice" or "Pilaf".

3. Peel the onion and cut it into small cubes.

4. Peel the carrots and rub on a fine grater (I used frozen carrots).

5. Defrost minced meat and add it to a bowl with onions and carrots.

6. When the rice is cooked, cool it a little and transfer it to a bowl with vegetables and minced meat.

Add salt, spices to taste and mix gently. Stuffing for stuffed peppers ready.

7. Now you need to wash the peppers, clean them from grains and stalks. Since I like to prepare vegetables for the future (I freeze) I used frozen peppers. It turns out very convenient and economical. In the fall, when vegetables are very cheap on the market, I immediately buy a few kilograms of pepper, wash it, peel it from the stalks and seeds, dry it on a towel and send it to the freezer. Then I stack them in each other like cups to save space. You do not need to defrost them before cooking, we stuff them directly in the frozen form.

8. Fold the stuffed peppers into the multicooker bowl in 2-3 layers.

9. Prepare the sauce: in a bowl, mix sour cream, ketchup or tomato paste and mustard in a ratio of 4:2:1, i.e. take 2 ketchup or tomato paste and 1 part mustard for 4 parts sour cream, add salt and pepper to taste.

10. Pour the peppers with the resulting sauce, trying to cover all the peppers. If your multicooker model is very powerful and you are afraid that stuffed peppers may burn, you can add some water to the bowl.

11. We put the multicooker on the "Baking" mode for 1 hour.

12. Stuffed peppers in a slow cooker are ready! Enjoy your meal!

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Stuffed peppers - a dish of Bulgarian cuisine

Stuffed peppers are a fairly popular dish, both among lovers of meat delights and among vegetarians. How to cook stuffed peppers to please even the most inveterate critics, you will learn by reading a selection of recipes with photos, videos and a detailed description of cooking.

The most popular recipe for stuffed peppers

Despite all the variety of fillings for stuffing, the recipe for stuffed peppers with rice and meat remains the most popular.

For 10 pieces take:

500 g minced veal and pork;
half a cup of rice grains;
2 pieces of onion and carrot;
100 g of tomato paste;
100 ml cream;
50 g flour;
½ cup of water;
leaves of young parsley;
salt, freshly ground and allspice peppers, Lavrushka;
frying oil.

Detailed description cooking:

Boil water in a large saucepan, add 1 teaspoon of salt and vinegar. We clean the sweet pods from the stalks and seeds. Pierce not very thickly with a fork. Dip one at a time into the boiling water for just a little bit and put it in a colander to cool.
Grind the peeled vegetables. Fry them until golden brown in hot oil. We add them to the meat.
To pepper stuffed with meat and rice prepared quickly, it is better to take already cooked cereals. But you can also cook raw. Cook the rice as usual and stir into the minced meat.
The resulting mixture must be well kneaded, adding spices and adding salt to taste. We fill each pepper well with the filling, and put it in a deep roasting pan with the open edge up. We also put lavrushka and sweet peas there.
Now we will make a delicious gravy in which our dish will be stewed. Fry the flour until golden in a hot, dry frying pan.
In a saucepan, heat up the cream. Add tomato paste and stir until smooth. Then alternately add flour and water. Stir carefully, warm the resulting mass, but do not boil.
Pour the gravy into the pan. Stuffed peppers with rice and meat should be stewed under a lid over low heat for about 40 minutes. When you serve it, do not forget to sprinkle parsley leaves on top and pour over the juice that formed during cooking.

Freezing Stuffed Peppers

Freezing stuffed peppers at home is very simple. And unlike the purchased one, you can eat absolutely calmly, as you will be completely confident in the quality of the product. Freeze better semi-finished product, made according to the previous classic recipe.

Detailed instructions:

Boil the pods and cool.
Cooking minced rice and fried vegetables.
We fill them with “grinders”, tightly tamping the filler.
Lay them out on a baking sheet and put them in the freezer until they are completely hardened. Then we shift everything into a tight bag and store in the freezer. Now you will only need to defrost, put everything in a roasting pan, pour over the sauce and simmer until tender. Very simple and convenient.