Stuffed pepper is a traditional dish for almost every home . The recipe in a slow cooker is even simpler and tastier than the usual one, stewed on a stove in a pan or baked in the oven. And how much use it is ... After all, bell pepper is a champion in the content of vitamins.
It contains a record amount of vitamins C and E, as well as beta-carotene. Thanks to this, pepper is in the forefront of the list of products containing antioxidants that are necessary to preserve beauty, youth and health. And on this, its vitamin and mineral composition does not end there. In pepper, there are almost all the beneficial substances our body needs.
Everyone knows that during heat treatment, most of the vitamins and minerals are lost, and vegetables are best consumed fresh. Due to the fact that we will cook bell peppers in a slow cooker, we will be able to save more than we would have saved when cooking on the stove.
The cooking process, including preparation, will take a little more than an hour. So, let's cook the peppers stuffed in a slow cooker. The number of peppers that will fit in a multicooker bowl is 7-8, which is enough to feed a family of three to four people, and may remain on the supplement.
Stuffing can be done in a slow cooker, using the "Bake" mode for cooking roasting
chka. "And in order to speed up the process a little, you can turn to a familiar frying pan for help. To prepare the minced meat according to the
recipe" Stuffed Peppers in a slow cooker "we will need the following products:
- a glass of semi-cooked and chilled rice;
- one onion;
- two carrots (from a larger number of peppers will become sweeter);
- minced meat (meat varieties - at your discretion, most often use mixed pork and beef);
- greens.
First you need to passer on chopped onion in vegetable oil and grated carrots on a coarse grater. As mentioned above, for this you can use the bowl of the multicooker, but it’s more convenient to use a pan. It will be faster, and you won’t have to wash the bowl several times. Next, add cooked rice, minced meat and greens, as well as salt and pepper to the frying. Everything, the filling is ready. A little more effort, and peppers stuffed in a slow cooker will be ready.
The next stage is the preparation of the actual peppers. To do this, they must be thoroughly rinsed, carefully cut the hats and remove all seeds from the inside, trying not to spoil the appearance. After all, they are “containers” for our future chic dish. Hats can be thrown away, or you can use
Cover them with stuffed peppers.
Next, you need to tightly fill each pepper with minced meat, also gently, without rushing. So the time has come to lay the peppers stuffed in the slow cooker. You need to do this by installing each on the tail, with minced meat up. All prepared peppers should fit. Perhaps they will be very crowded there, but it is necessary to maintain their stability.
Now you need to pour a little salted sauce, consisting of water, tomato paste and, if desired, sour cream, half the height of the peppers, close the lid of the multicooker and turn on the "Stew" mode for 45 minutes.
That's all. Serve on the table, pouring sauce left over from the stew, and sprinkle with herbs.