Slow Cooker Stuffed Peppers with Meat and Rice

Bright, filling, incredibly tasty, for the whole family. Peppers stuffed with meat and rice in a slow cooker are a delicious and nutritious lunch or dinner that is very easy to make. All you need to do is prepare the necessary ingredients and turn on the desired mode.
cook time: 1h 30 min
Logan Winslow
Slow Cooker Stuffed Peppers with Meat and Rice

Nutrition Facts (per serving)

77
Calories
5g
Fat
7g
Carbs
3g
Protein

Ingredients (3 portions)

Basic:

Onion (one for mince, one for gravy) 2 pc
Salt to taste
Wheat flour 2 tbsp
Water 1 l
Rice 100 g
Bay leaf 3 pc
Tomato paste 70 g
Carrot 1 pc
Vegetable oil 50 ml
Pork 250 g
Dry spices to taste
bell pepper 600 g

Recipe instructions

Step 1

Step 1
How to make peppers stuffed with meat and rice in a slow cooker? Prepare your food. I got 3 large peppers for 600 grams. Wash the pepper, cut off the tops and remove the stem with seeds. The tops with ponytails can be left for decoration.

Step 2

Step 2
Prepare everything for minced meat. Cut the pork flesh into small pieces, peel one onion and chop coarsely.

Step 3

Step 3
Grind the meat and onion in a blender until fine. I ground in two steps at first speed. You can use ready-made pork or minced pork, but homemade is always better.

Step 4

Step 4
Place the finished minced meat in a bowl, add raw rice, washed until transparent, salt and season with spices to taste. You can use ground black pepper or some suitable seasoning. Stir the minced meat until smooth.

Step 5

Step 5
Stuff the peppers.

Step 6

Step 6
Now make the gravy. Peel and chop the onion, peel and grate the carrots on a coarse grater.

Step 7

Step 7
In a small bowl, mix the tomato paste with 100 milliliters of cold water.

Step 8

Step 8
Turn the multicooker on to the “frying” mode with a timer for 20 minutes. Pour vegetable oil into the multicooker bowl and heat it. Add onions and carrots, fry while stirring until the signal indicates the end of the process. Vegetables should simmer well.

Step 9

Step 9
Add the sifted flour, stir together with the frying mixture, then pour in the diluted tomato paste and stir again.

Step 10

Step 10
Place the peppers in the multicooker bowl, pour 900 ml of cold water, add salt to taste and bay leaf (I used chopped ones). Activate the "quenching" mode. In my multicooker with a power of 700 W, this mode lasts for 1 hour — this time is just enough for the gravy to boil and the pepper to stew well. After 20 minutes, I turned the peppers over to the other side because they werenʼt completely covered in the gravy. After the final signal, the dish is ready.

Additional rubrics

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