Stuffed pepper in a slow cooker

Stuffed pepper in a slow cooker

Category: Meat dishes

Ingredients
Pepper	(11 pieces fit in my multicooker)
Minced chicken	400 g
rice (dry)	2 tbsp. l.
Tomatoes	2 pcs.
Bulb	1 PC.
Carrots (medium)	1 PC.
Garlic	1-2 teeth
Sugar	1/4 teaspoon
Tomato paste	2-3 st. l.
Sour cream	200 g
Salt, pepper, parsley, dill, vegetable oil for frying

Cooking method

• Carefully cut out the seed box of the peppers and rinse from the seeds.
• Heat vegetable oil in a frying pan and lightly fry the peppers on all sides and transfer them to a plate.
• Rinse the rice and boil until half cooked in salted water.
• Grate carrots on a coarse grater. Finely chop the onion and fry until golden brown, add the carrots and fry with the onion, stirring occasionally, for 5 minutes.
• Combine minced meat, rice and fried onions with carrots.
• Grate washed and dried tomatoes on a coarse grater, discard the skin. Pass the garlic through a garlic press.
• Wash the greens, dry and finely chop.
• Add tomato mass, herbs, garlic, salt, sugar, pepper to the minced meat and mix everything. Fill the cooled peppers with minced meat and put them in a multicooker saucepan.
• Stir the sour cream with tomato paste and water (about 1.5-1.7 liters); you need enough water to cover the peppers with the sauce. If there is a need to salt (I do not salt the sauce). Pour the sauce over the peppers and simmer in a slow cooker for 50-60 minutes.

Time for preparing:

1,5 hour

Cooking program:

multicooker

Note

You can take any minced meat (the recipe included 250 grams of beef and 150 grams of poultry meat). But since there is no beef and veal at home, and one of the sons is absolutely prohibited from pork, we use chicken.
The peppers are delicious!

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Yesterday I also made peppers in the cartoon. Only I don't fry the peppers themselves, but pour boiling water after cleaning, cover with a lid, and they lie there while I make minced meat and sauce. They become soft, do not break when stuffed with minced meat and are better "trampled down" in a saucepan.

There is another option - to put it in a double boiler or hold it for a few minutes in the same cartoon. Although I usually put fresh stuffing directly into the fresh stuffing - I'm trite too lazy ...

Tanchik, tell me: I don't have a crust mode, what can I replace it with? Bakery products? Extinguishing?

Tanchik, tell me: I don't have a crust mode, what can I replace it with? Bakery products? Extinguishing?

Angelo4ek, I also do not have a "crust" mode. I fry everything in a pan and fry the peppers too. It is possible in the airfryer, but it is much easier for me to wash the pan than to compete with this colossus, and faster. And then I extinguish everything in the cartoon on the "Quenching" mode. Somewhere like this, about 50 minutes, it all depends on the number and size of peppers. Just after about 40 minutes, try the pepper, if soft enough you can stop the process. But I have it for about 50 minutes. Then the pepper comes to a condition. It is hard enough and yet it is already soft, well, if this is of course an explanation, well, in general, it does not turn into porridge, but it is already stewed enough. You can put on the "Baking" mode to evaporate the liquid a little, but I don't do this when the peppers run out. Oh, our dog glutton gets to this sauce! This is your favorite dish after pancakes with condensed milk.

Thanks, I'll try one of these days!

: hi: I also add more carrots to the minced meat, just scrolling along with the meat.I don't boil the pepper, I don't pour it over with boiling water, I stuff it raw. It is enough to take a twig (or whatever it is called), push the pepper inside and pull out the contents of the pepper, a small hole is formed. The pepper does not break and everything is very fast. An old Greek woman taught me this.

: hi: I also add more carrots to the minced meat, just scrolling along with the meat. I don't boil the pepper, I don't pour it over with boiling water, I stuff it raw. It is enough to take by the twig (or whatever it is called), push the pepper inside and pull out the contents of the pepper, a small hole is formed. The pepper does not break and everything is very fast. An old Greek woman taught me this.

My whole family has always done this. And my grandmother and my mother and now I am. Now the son does it! True, I recently bought a special device for removing the core, but I realized that it was faster and more convenient in the old fashioned way. Judging by the fact that an old Greek woman taught you this, it means that my family had them for sure. We ourselves are from Yalta and one of our relatives told me that our family comes from the Greeks!
When I stuff pepper, I add all the ingredients raw. I add chopped greens, raw rice and mixed minced meat to the headlights. But I haven't tried it with carrots, you need to try. We just three carrots and frying with onions and tomatoes or tomatoes, we make frying with add to the pan with pepper and simmer.

My whole family has always done this. And my grandmother and my mother and now I am. Now the son does it! True, I recently bought a special device for removing the core, but I realized that it was faster and more convenient in the old fashioned way. Judging by the fact that an old Greek woman taught you this, it means that my family had them for sure. We ourselves are from Yalta and one of our relatives told me that our family comes from the Greeks!
When I stuff pepper, I add all the ingredients raw. In the headlights I add chopped greens, raw rice and always mixed minced meat. But I haven't tried it with carrots, you need to try. We just three carrots and frying with onions and tomatoes or tomatoes, we make frying with add to the pan with pepper and simmer.

: hi: Today I cook pepper, I cooked the meat in the evening, so for 0.5 beef and 0.5 chicken breast I took three large carrots and also greens and everything raw. Try it with carrots, it is beautiful and juicier.

: hi: Today I cook pepper, I cooked the meat in the evening, so for 0.5 beef and 0.5 chicken breast I took three large carrots and also greens and everything raw. Try it with carrots, it is beautiful and juicier.

I will definitely try. But I take minced meat from beef and pork. My men don't like minced chicken stew. I once made meatballs from a mixture of minced meat, mine did not like it. Thanks again for the advice.

: hi: Yes, it's a matter of taste. Previously, we also loved pork, but now we have given up fatty ones. My cutlets love beef + chicken.

Tomorrow I'll make such a pepper! Today I finally bought all the ingredients. I, too, always broke the tails of peppers and stuffed them with raw minced meat! Although I do not have Greek roots, since I grew up in Sevastopol, this is apparently a common Crimean way

Tomorrow I'll make such a pepper! Today I finally bought all the ingredients. I, too, always broke the tails of peppers and stuffed them with raw minced meat! Although I do not have Greek roots, since I grew up in Sevastopol, this is apparently a common Crimean way

Maybe there is! Who knows?

: hi: I also add more carrots to the minced meat, just scrolling along with the meat. I don't boil the pepper, I don't pour it over with boiling water, I stuff it raw. It is enough to take by the twig (or whatever it is called), push the pepper inside and pull out the contents of the pepper, a small hole is formed. The pepper does not break and everything is very fast. An old Greek woman taught me this.

I live in the center of Russia and there are definitely no Greek roots.But I clean the pepper in the same way, I don't remember from what time. And I don’t remember who taught, maybe I did it myself