Stuffed peppers in a slow cooker: recipe with photos

Calories: 1037.4 Proteins/100g: 7 Carbohydrates/100g: 19.25

If you adhere to a certain diet or do not eat fatty and fried foods, then prepare a diet stuffed pepper, a recipe in the oven is what you need! The vegetables turn out very tasty, soft, appetizing and are suitable for most known diets.

By the way, look how to cook Ingredients (for 2 servings):

— colored bell pepper — 2 pcs.; — beef — 200 grams; — rice or vegetables to taste — 100-150 grams; — tomato — 1 pc.; — red onion — 1 pc.; - classic mustard; - spices - to taste.

How to cook at home

1. Select a large, colored bell pepper, pay attention - the walls must be strong, thick enough and without any damage, otherwise the vegetable may burst during cooking and all the filling will end up in the baking container.

2. To prepare stuffed peppers, start by using a sharp knife to remove the stem along with the top of the pepper; it should look like you have removed the cap from it. Rinse each vegetable thoroughly, inside and out, place it with the hole facing down on a dry, clean towel, and let the excess liquid drain completely.

3. Select a suitable baking container in advance depending on the number and size of the selected peppers - it is very important that they stand in it and do not have the opportunity to tip over.

4. Boil the rice in the usual way until half cooked. Instead of rice, you can use vegetables, such as green beans; the only recommendation is to chop them a little before adding to the minced meat.

5. For the main part of the filling, use lean meats of your choice. The selected piece must be washed and passed through a meat grinder.

6. Wash the tomato and onion, peel and finely chop. If desired, these vegetables can be minced along with the meat.

If you don't eat onions, replace them with fresh garlic; they are also great for making peppers stuffed with meat and rice.

7. Place a frying pan with a thick bottom and high sides on the stove, add ½ cup of hot water to it and heat over medium heat, only when the liquid boils add minced meat and chopped onion and tomato, cover with a lid and simmer for 10-15 minutes, if necessary, Stir occasionally.

8. Place the stewed meat in a colander and let the excess juice drain, transfer to a separate bowl, add rice, spices to taste and mix well.

9. Using a spoon, fill each pepper with the filling, lightly compacting it. Lubricate the outside of the vegetables with classic mustard, it is best to do this with a pastry brush - mustard retains moisture perfectly, while the pepper turns out soft and bakes perfectly. You can also coat the top of the vegetable, which will give it an appetizing golden crust.

10. Place the peppers stuffed with meat and rice in a mold with the hole facing up, preheat the oven to 180 degrees, place the dish in it and bake for 35-40 minutes.

11. Ready peppers can be served with sauce or vegetable salad. How to cook stuffed peppers was told by the author of the recipe, Ekaterina Slepchenko. If you like vegetables, you may be interested

Sometimes, when a girl or even a man is on a diet, restricting food intake can drive you crazy. Therefore, many people have a logical question: is it possible to cook something tasty without deviating from the diet you follow? The answer is simple: you can, but the recipes for the dishes you prepare must be dietary. Here, for example, is a dietary stuffed pepper. Is it possible to cook it? Oh yeah!

A slow cooker is the most convenient way to prepare stuffed peppers. Judge for yourself: in the morning you fill it up, turn on the automatic heating mode, and voila: come home from work, and a delicious dinner is already waiting for you! And you don’t have to stress anyone!

Another piece of advice is to never fry the peppers themselves or what you are going to stuff them with. However, as for seasonings, especially dietary ones, this is always welcome!

Dietary stuffed peppers in a slow cooker must have a hard wall. Otherwise, the dish will fall apart right in your hands!

Stuffed peppers in a slow cooker

The simplest and least high-calorie recipe for stuffed peppers in a slow cooker is this:

8 peppers with seeds removed (you can remove them yourself)
800 grams of chicken breast;
4 pieces of egg white;
Half a glass with brown rice;
1 carrot;
Low-fat yogurt without dyes;
Greenery;
Salt (if desired).

The chicken needs to be cranked in a meat grinder, immediately adding celery root and grated carrots. Rice should be placed in boiled water for 2 hours, rinsed and boiled until half cooked. Egg whites and rice are added to the finished minced meat. Next, everything needs to be mixed. Fold the minced meat into the peppers, place the finished dish in a slow cooker and add water so that it completely covers the peppers. Place to simmer for an hour, or bake for 40 minutes.

You can make a sauce instead of sour cream: chop the greens into the yogurt and put it aside for a while.

Peppers stuffed with brown rice

Many people think that rice is one of the main enemies of weight loss when you want to prepare dietary stuffed peppers. However, everything is simple here: you need to take not rice by itself, in regular packaging, but unprocessed rice. This rice usually has a distinctive feature: a brownish tint. Replacing the rice variety speeds up the process of digesting the dish, and it does not stagnate in the intestines for a long time, passing through it quite quickly.

Stuffed peppers with chicken

Minced meat is chicken breast, the most dietary meat of all.

Chicken breast is rightfully considered the meat that brings you the least number of problems and calories. This is white meat! In terms of “non-calorie content,” chicken can only compete with rabbit meat, which is much more difficult to obtain than chicken.

Here, for example, is a good recipe. We will need:

1 kilogram of chicken breast;
100 grams of celery root;
4 egg whites;
100 grams of brown rice;
1 carrot;
8 peppers;
Low-fat yogurt;
Greenery;
Salt.

The minced meat should be made from chicken breasts and celery. If desired, you can salt them immediately. The rice needs to be boiled, the carrots need to be grated, and the eggs need to be beaten. When everything is ready, the minced meat and prepared products need to be mixed. Next, the peppers themselves are stuffed with minced meat. You can cook in a double boiler; to do this, place the peppers in a medium-sized bowl. They need to be steamed for about 30 minutes. Prepare the sauce in the same way as in the previous recipe - chop the greens and throw them into the yogurt.

Diet stuffed peppers without rice

Is it possible to replace rice with vegetables?

If you really don’t want to put rice in peppers, even brown ones, then there is this option: cook it with vegetables! The minced meat remains the same, but vegetables that are replaced with rice can not only reduce the number of calories, but also completely satiate you. So, you will need:

6-8 peppers;
500 grams of chicken/veal meat;
2 onions, chopped;
1 tiny carrot;
1 tablespoon vegetable oil;
Salt and black pepper to taste.

When twisting the meat, you need to add an onion to the mass. The second one just needs to be cut together with the carrots and placed in a frying pan, previously watered with vegetable oil. Frying should be done for several minutes. Add a little water and start simmering for 5 minutes. Then you need to mix the minced meat with these vegetables, add spices and stir.

Next you need to process the pepper. Remove the seeds and wash the insides. You need to put minced meat inside the peppers and place the half-finished dish on a mold with sides. Then it can be put in the oven and cooked at a temperature of 180 to 200 degrees for 40 minutes. If the pods are large, it is better to increase the time.

By the way, some people do not make minced meat at all, without using meat, and always use only vegetables. Perhaps this has some meaning!

Delicious recipe with mushrooms and rice

We will need:

Red sweet bell pepper - 1200 gr.
Minced beef - 500 gr.
Minced chicken - 200 gr.
Short grain rice - 100 gr.
Carrots - 2 pcs.
Onions (preferably sweet) - 2 pcs.

When purchasing peppers for stuffing, try to choose peppers that are the same size, preferably medium. For a brighter and more beautiful dish, use multi-colored bell peppers. There are no special requirements for carrots, but you need to choose onions that are not bitter or spicy. The ideal onion flavor is sweet, the sweeter the better. Some even use red sweet onions.

To do this, you need to divide the frying into two parts. One part of the onions and carrots in vegetable oil should remain in the multicooker, the second part of the frying should be placed in the cup where the filling will be prepared.

It is best to use short-grain rice for stuffing stuffed peppers, as long-grain varieties can quickly boil over. Before adding the cereal to the filling, rinse thoroughly several times until the water becomes completely clear. After this, clean rice should be mixed with onions and carrots.

Then you need to put the pre-prepared minced meat into the cup. You can use either purchased minced meat or make it yourself.

Homemade minced meat can be made from one type of meat, for example: beef, pork, turkey or chicken; and combined minced meat from several types of meat. You can also add your favorite spices, then the stuffed peppers will turn out with a brighter taste. The most common option is minced beef and pork in approximately equal proportions.

If you want a more dietary version of the stuffed peppers recipe, prepare minced turkey or white meat chicken (breast). In this case, stuffed peppers with turkey can even be used as a children's dish. For example, at a children's birthday party it is very convenient to arrange them in portions on plates.

To prepare minced meat, take the meat of your choice, cut it into pieces convenient for your model of meat grinder and grind it. You can add a little white bread when rolling, this will make the taste of the minced meat more delicate. If you are using ready-made store-bought minced meat, simply add the required amount of minced meat to the cup with the filling. Add salt, ground black pepper or other spices of your choice to the filling. Then all the ingredients should be mixed very well.

Now let's move on to the bell peppers. Vegetables must be thoroughly washed and all seeds removed. It doesn't hurt to taste the peppers before stuffing them so you don't miss pollinated peppers. If you come across such peppers, and they taste very bitter, the dish will be hopelessly spoiled. It is better to cut the stalks of the peppers very carefully, in a circle - then it will be more convenient to put the prepared minced meat inside the vegetables.

After this you can stuff the peppers. It is most convenient to add the filling using a teaspoon. Do not try to stuff the peppers very tightly to the top; they may burst if the rice swells too much during stewing. It is better to place the filling so that there is some space left on top. In this case, the peppers will not lose their shape during cooking, and the dish will be very beautiful when served.

All that remains is to place the stuffed peppers in the slow cooker on a layer of the remaining onion and carrot fry. Additionally, there is no need to lubricate the multicooker bowl with anything, since the peppers will be covered in sauce, in which they will be stewed.

Try to place the stuffed peppers upright, with the stems facing up, so more of them will fit in. Do not pack the stuffed peppers too tightly; they will expand slightly as they cook.

According to the classic recipe, stuffed bell peppers are stewed in tomato-sour cream sauce - made from water, sour cream, flour and tomato paste. The tomato-sour cream sauce is prepared as follows: mix the listed ingredients well, and then add salt and black pepper to taste. After the sauce is made, you can put a small amount of it in a separate container. When serving the dish, it is good to use it either as a gravy, or put it separately in a gravy boat (as seen in the photo).

If you want to prepare a dietary version of stuffed bell peppers, then instead of sauce it is better to simmer the vegetables in water.

All that remains is to pour the prepared sauce over the peppers almost to the very top so that the sauce reaches the edges of the peppers and set the multicooker to the desired mode - “Stewing” - for an hour and a half.

As soon as the final beep of the multicooker sounds, the peppers are ready. You can serve them with gravy from the slow cooker, or you can put a separate gravy boat with different sauces.

You can serve stuffed peppers with very tasty sauces - this will only benefit the dish, and the taste of the pepper will be revealed even better. You can choose any one to suit your taste. Sour cream and garlic sauce is more spicy and piquant, tomato and sour cream sauce is soft and classic. And the whole family will love homemade Italian sauce!

The sour cream and garlic sauce is prepared like this. You need to take a bunch of fresh dill, rinse and sort it so that only small greens remain. We don't need thick stems; they can be set aside for autumn pickling and pickling of vegetables. Then finely chop the selected small sprigs of dill and lightly crush them with a knife to release the juice.

After this, you need to pour the dill into a cup with sour cream and mix gently. Take out the garlic, peel a few cloves and squeeze through a garlic press. If you don’t have this tool at hand, then you need to chop the garlic very finely, the finer the better. Then mix all the ingredients thoroughly again.

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Prepare the greens. Wash fresh basil herbs well, rinse under running water, then dry with paper towels or in a special herb dryer. Do not neglect this advice; it will be easier for you to chop dried herbs. If you have dry basil, you don’t need to wash it, just chop it additionally if you come across large dry leaves.

Take garlic, peel a few cloves and chop it. If possible, put the garlic through a garlic press; if not, just finely chop. Next, heat a small amount of extra virgin olive oil (about 2 tablespoons) in a small saucepan or ladle over medium heat.

After this you need to add chopped tomatoes. You can use both fresh tomatoes and tomatoes from a can in their own juice. Make both recipes and choose the one that suits your taste best. After adding the tomatoes, increase the heat under the pan and wait until the future sauce boils.

After the mixture boils, the heat must be reduced. Then you need to add salt, ground black pepper to the sauce (it is better to grind it just before adding it in a special spice grinder), red hot pepper flakes and finely chopped basil. Continue cooking the sauce over low heat, stirring constantly for another three to five minutes, then remove from heat.

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Many housewives prepare stuffed peppers with minced meat and rice not only for family dinners, but even for holidays. The dish turns out tasty and satisfying. A step-by-step recipe with photos will tell you how to quickly and easily cook such vegetables in a slow cooker.

Ingredients:

8 sweet peppers;
500 g minced meat;
400 g onions;
100 g rice;
1 carrot;
1 tbsp. l. flour;
2 tsp. Sahara;
2 tbsp. l. mayonnaise;
2 tbsp. l. sour cream;
2 tsp. tomato paste;
1 bay leaf;
2 tbsp. l. vegetable oil;
salt to taste;
a mixture of peppers to taste.

Preparation:

Using a blender or meat grinder, chop half the onion and add it to the minced meat along with the rice.

Also add salt, a mixture of peppers, add mayonnaise and mix.

Chop the remaining onion into small cubes and fry in a frying pan along with the grated carrots.

Sprinkle the vegetables with flour and spices, add sour cream, tomato paste, pour in a little water, and add a bay leaf. Mix everything and bring to a boil.

We remove the seeds from the sweet peppers, wash them well and fill them with minced meat.

Place in the multicooker bowl, pour in the sauce and cook in the “Grain” mode for 15-20 minutes.

Interesting! Unusual sandwiches on skewers for the holiday table

For stuffing, it is better to choose round-shaped peppers; these are the vegetables that are most convenient to stuff without unnecessary difficulties and inconveniences.

Today, vegetables are available at any time of the year, which means stuffed peppers can be stewed in a slow cooker with any filling. For example, you can take note of the step-by-step recipe with chicken and zucchini. A dish like the one in the photo turns out tasty, juicy and even festive.

Ingredients:

6 sweet peppers;
500 g chicken fillet;
1 zucchini;
1 carrot;
2 onions;
1 tsp. seasonings;
2 tbsp. l. olive oil.

Preparation:

We grind the poultry fillet and zucchini through a meat grinder, but such ingredients can also be chopped with a simple knife.

Add salt, pepper and any seasonings to taste to the resulting minced meat.

Grind the carrots on a coarse grater, cut the onion into small cubes.

Pour oil into the multicooker bowl and fry the onion in the “Baking” mode until soft. Then add the carrots and continue to fry the vegetables for a couple more minutes.

We clean the peppers from seeds, stuff them and place them in a bowl directly on top of the vegetables.

Add salt, add water and cook the dish in the “Stew” mode for 1 hour.

If you use rice, you should not boil it first, because during the stewing process it will soften, lose its elasticity and its taste.

This recipe with photos will tell you step by step how you can immediately cook both stuffed peppers and a side dish in the form of stewed potatoes in a slow cooker. The dish turns out not only tasty, but also very filling, so it is ideal for those housewives who need to feed many guests for a holiday.

Stuffed peppers without meat

But what if our dieter is a vegetarian? You can cook peppers stuffed without meat. But no, you can easily replace minced meat:

Mushrooms. They require a special preparatory approach: first, it is better to cook them for about 5 minutes, and then chop and fry them together with dietary spices;
First of all, the eggplants need to be soaked for half an hour in lightly salted water. This will help get rid of the bitterness inherent in any eggplant. In this case, it is better to take more at once - about 1 kilogram of eggplant. Then it needs to be cut and simmered for 20-30 minutes to soften the vegetable. Then - everything is as always, we turn it through a meat grinder, put it into minced meat, simmer again and serve with soy or yogurt sauce.
Red beans in their own juice. In this case, no pre-cooking is required.

Each of these products is good for weight loss and fits into almost any diet.

Stuffed peppers with vegetables

What to replace rice with? However, not only meat can be replaced and completely removed, but also rice. If you don't like the brown rice option (or are annoyed that it takes too long to cook), then try these ingredients:

8 peppers;
500 grams of meat (chicken, veal, rabbit);
2 carrots;
1 onion;
2 tomatoes;
5 cloves of garlic;
Spices, if desired;
Tomato paste - exactly the same, optional;
Salt. Optional.

The meat must first be washed in cold water, then cut into large pieces. Vegetables need to be peeled, washed and finely chopped. Place the finished mixture in a meat grinder and turn thoroughly. Then chop the tomatoes and also add to the minced meat.

Next, salt and spices are added. We process the peppers, put rice in them and cook in the same way as described in several recipes above. We cook in saucepans, multicookers and even bake in ovens - any cooking method can be used. It all depends on you and your capabilities!

Stuffed peppers: all the secrets

Stuffed peppers with proper nutrition are somewhat different from regular ones. Recipes for the dietary option are perhaps even more varied and interesting than the classic ones.

. Although, the set of ingredients is approximately the same - the peppers themselves, minced meat, cereals, vegetables and filling, if it is provided for in the recipe.

Here are the basic rules for making low-calorie stuffed peppers:

It is better to make minced meat
yourself, carefully cutting off the veins and fat layer. Turkey or chicken breast, lean veal and rabbit meat are suitable for the filling;
The cereal component can be
different - instead of the usual white rice, it is better to use brown rice, or replace it with buckwheat, pearl barley or oatmeal. You can also use half-cooked quinoa, bulgur, millet and wheat porridge;
In addition to minced meat and cereal, you can add a vegetable component
. The most common recipes are with tomatoes, carrots, corn and zucchini; the use of a variety of greens such as cilantro, spinach and others is also encouraged;
for stewing you will need a filling
- this can be tomato paste, sauce from fresh blanched tomatoes, boneless broth cooked on chicken breast, sour cream filling or plain water. The last option is best used if you are going to serve peppers to guests and are not sure about their preferences.

Make the peppers vegetarian by replacing the minced meat with legumes - beans, mung beans or chickpeas. The beans need to be pre-soaked and cooked, add vegetables and tofu. The result is an unusual Lenten dish!

There are two ways to prepare peppers for the filling:

make “cups” by cutting off the top of the pepper along with the stem and seeds;
build “boats” by cutting the fruit lengthwise (the seeds, of course, need to be removed).

The first method is convenient for preparing peppers for the winter - stacked on top of each other, they will take up less space in the freezer. Some housewives use this life hack for preservation.

You can cook stuffed peppers in a slow cooker, in the oven or on the stove using a deep saucepan.

Peppers in a pan with beef and rice

This option is most similar to the classics familiar from childhood. But its calorie content is 1.5-2 times lower! And everything is easier to prepare.

Nutritional value per 100 g:

Calories: 60
Proteins: 6
Fats 0,5
Carbohydrates: 8

Products:

large sweet pepper – 7 pcs.
veal – 300 g
boiled rice – 300 g
onions – ½ pcs.
tomato paste – 2 tbsp.
water for diluting tomato paste - 1 cup.

Preparation:

Twist the veal into minced meat, stir it in a bowl with boiled rice (how to properly cook brown rice) and diced onion. Salt the minced meat.

Wash the peppers, remove stems and seeds. Stuff each pepper with minced meat and place the vegetables in a tall saucepan.

Dilute tomato paste with water. If you don’t have a homemade one, buy a natural one, there shouldn’t be anything extra in the composition! By the way, it will work great too! Brush the tops of the peppers with this mixture and pour the rest of the gravy into the pan to simmer the stuffed peppers. Don't forget about salt and spices.

Cover the pan with a lid and cook the peppers over medium heat for 40 minutes.

Serve by placing the peppers on plates and pouring the tomato sauce over them.

Appetizing peppers in a slow cooker

Dietary stuffed peppers in a slow cooker are easy and quick to prepare. The neutral and unusual taste of bulgur will gently highlight the taste of the peppers themselves and the meat filling.

Nutritional value per 100 g:

Calories: 74
Proteins: 6,3
Fats 2
Carbohydrates: 7,8

Ingredients:

1/2 cup bulgur
8 medium peppers
400 g minced chicken breast
1 onion
1 carrot
2 cloves garlic
salt, spices, herbs
5-6 medium ripe tomatoes
25 ml vegetable oil

Preparation step by step:

Prepare the peppers by making “cups” out of them, clean the seeds from the inside of the pieces.
Rinse the bulgur in running water, pour boiling water in a 1:1 ratio. Allow to swell for 15 minutes. We must bring it to half-ready.
Peel the onions and carrots. Chop the onion and grate the carrots on a fine grater. Chop the greens and pass the garlic through a press.
Add vegetables, garlic, herbs and bulgur to the minced meat, season, salt, mix well.
Stuff the peppers.
Blanch the tomatoes. To do this, make cross-shaped cuts on the fruit, put them in boiling and then cold water, and remove the skin. Grate the pulp or “punch” it with a blender.
Grease the bottom of the multicooker bowl with vegetable oil and lay out the pieces. Set the “Bake” mode for 40-50 minutes. After 5 minutes, turn the peppers over so they brown evenly. Another 5 minutes later, add tomato puree, add salt and wait for the signal to finish cooking. Do not open the lid for another 10 minutes.

PP recipe for the oven

Try baking the peppers in the oven with minced meat without using filling - the dish will not lose its taste.

Nutritional value per 100 g:

Calories: 89
Proteins: 8,7
Fats 2,3
Carbohydrates: 8,2

We will need:

0.5 tbsp pearl barley
6 medium sized peppers
500 g minced turkey breast or beef
1 carrot
spices and salt
1 onion
2 cloves garlic
greenery
any low-fat hard cheese - 100 g

Cooking method:

Boil pearl barley until cooked, let cool slightly. If you don't know how to do this, read.
Prepare the peppers. Cut the fruit lengthwise, remove the seeds and the inside of the stalk.
Peel the onion and carrots. Chop the onion and grate the carrots. Chop the garlic, wash and chop the greens.
In a large bowl, mix minced meat, boiled pearl barley, vegetables, herbs and garlic.
Fill the “boats” with filling.
Line a baking sheet or heat-resistant pan with parchment (silicone mat) and place the peppers. Bake in a hot oven for 30-40 minutes.
Grate the cheese, sprinkle on the prepared peppers and place in the oven for another 5 minutes.

Diet peppers stuffed with chicken

Ingredients:

pepper – 8 pieces;
chicken breast – 800 g;
celery root – 100 g;
egg white – 4 pieces;
brown rice - 100 g or half a glass;
carrots – 1 piece;
low-fat yogurt without dyes - up to a glass;
greens - dill and parsley;
salt to taste.

Prepare:

The meat is immediately seasoned with celery root and salted to taste.
Rice is soaked in boiling water for 2 hours, then washed and boiled until almost done. Brown rice takes longer to cook than polished white rice - this should be taken into account.
Raw carrots are grated on a fine grater or passed through a meat grinder along with celery and meat.
Well-beaten whites, carrots, rice are beaten into the minced meat, everything is kneaded.
The seeds are removed from the pepper.
The peppers are stuffed with minced meat, placed in a multicooker bowl, and filled with water until it is covered.
Set the “stew” mode for 60 minutes, or you can cheat by selecting the “baking” mode - then the dish will be ready in 40 minutes.
Next, prepare the sauce. To do this, finely chopped greens are mixed with yogurt and left to stand for 30-40 minutes.
Pour the sauce over the stuffed peppers before serving.

Diet peppers stuffed with beef

This recipe is higher in calories than the first one, since the bell peppers are stuffed with beef. You should choose a piece that is leaner and look carefully to make sure there are no veins or fatty layers in it.

Ingredients:

lean beef – 800 g;
carrots – 1 piece;
red onion – 1 piece;
brown rice - half a glass;
pepper – 8 pieces;
tomatoes - 3 pieces;
basil – 1 bunch;
apples – Grammy Smith variety – 3 pieces;
a little olive oil.

Preparation:

The rice needs to be prepared in advance - it must stand soaked for two hours, then it is boiled until almost done.
The meat is cut into small identical cubes and placed in a steamer bowl for 20 minutes.
Carrots and apples are finely grated, tomatoes are blanched and then cut into small circles, and onions are cut into beautiful rings.
Set the multicooker to the “frying” mode, fry the vegetables for 5-8 minutes in olive oil.
At this time, quickly prepare the basil and apples - you don’t need to peel them, just chop them - and add them to the vegetable mixture.
Stewed vegetables are mixed with chopped meat and cooked rice.
The already prepared pepper - with the seeds removed - is filled with minced meat.
Place the semi-finished products in the heated bowl of the multicooker, and put the dish on the “baking” mode for 20 minutes.

Stuffed peppers with turkey in tomato paste

List of ingredients:

bell pepper – 8-9 pieces;
turkey fillet – 500 g;
carrots and onions – 2 pieces each;
brown rice - half a glass;
tomatoes - 2 pieces;
garlic – 4 cloves;
tomato paste;
salt and spices to taste.

Preparation:

They start with rice - it is pre-soaked for 2 hours, then boiled until almost done.
Then they deal with meat. You don’t have to go through the hassle of grating carrots and chopping onions. It’s much faster to turn everything together with the meat and then mix it well, you can even beat it with salt.
Mix the minced meat with almost finished rice.
The prepared peppers are stuffed and placed in the multicooker bowl with the open side up.
Boiled water is poured into the pan half a palm above the level of the semi-finished products laid out, and tomato paste is poured on top - it can be pre-diluted with boiled water.
In the “baking” mode, the dish in the multicooker is cooked for 25 minutes, in the “stewing” mode for 60 minutes.

If you don’t have brown rice, you don’t need to boil regular rice - just soak it in cool water for 30 minutes.

Peppers stuffed with cabbage and tomatoes

12 bell pepper pods;
300 gr. white cabbage;
150 gr. rice;
2 onions;
2 carrots;
6 tomatoes;
3 tablespoons vegetable oil;
500 ml vegetable or water;
dry spices, salt.

Cook the rice in advance using a special program (in some models this mode is called “buckwheat”). Transfer the rice to a bowl and let cool. Salt the rice before turning on the multicooker.

Wash the bowl and dry it thoroughly so that no moisture remains on it. Pour oil into a bowl, add finely chopped onions, grated carrots and finely shredded cabbage, cook on the “frying” mode for 15-20 minutes.

Then add the tomatoes cut into small cubes, salt to taste, and season with your favorite spices. Simmer for 20 minutes.

Mix cooked vegetables with boiled rice. This is our filling. We clean the pepper pods from seeds and wash them. Fill with minced vegetables and rice.

Place in a bowl, pour over vegetable broth or salted boiling water and cook for 40 minutes on stewing mode. If desired, you can add a spoonful of tomato paste to the broth.

Diet peppers stuffed with vegetables

To lose weight faster, many people switch to a vegetarian diet. Is it really possible that in this case you will have to give up your favorite dish? Of course not! Mushrooms, eggplant or red beans can easily replace meat.

Ingredients:

peppers - 6 pcs.,
eggplants - 3 pcs.,
Brown rice -
tomatoes - 4 pcs.,
1 onion,
1/2 cup boiled corn (optional)

How to cook:

Preliminary preparation will be needed not only for brown rice, but also for eggplants - they need to be soaked in lightly salted water to remove bitterness for 30 minutes.
Then place the eggplants in the slow cooker and set the “stew” mode. After 20-30 minutes the vegetables will become soft.
In a meat grinder, turn eggplants, onions, tomatoes at the same time, you can add half a glass of boiled corn.
The ready-made minced meat is mixed with rice and stuffed with peppers, which are placed in a multicooker bowl with the open side up. Sprinkle the top with vegetable oil – any kind – and set the “baking” mode for 20 minutes.

Served with soy sauce or yogurt.

If you choose the mushroom option, you first need to prepare them. It is best to boil the mushrooms for 5 minutes, and then finely chop them and fry them in vegetable oil, with ginger, marjoram and oregano.

No preliminary preparation is needed if the meat is replaced with red beans in their own juice.

During cooking, you may need more or less pepper in quantity; you can add a variety of seasonings to the dish. Experiments are great!

To make the dish healthy, you should not fry stuffed semi-finished products or filling.

Dietary stuffed peppers differ from the classic recipe, perhaps, only in the use of brown rice instead of white and yogurt instead of sour cream in the gravy. In addition, when preparing this dish, you should choose the leanest possible meat, preferably beef or chicken. However, you can do without meat entirely by using vegetarian recipe options. The main thing is to choose large, ripe, sweet red peppers with a thick wall so that the finished products do not fall apart in your hands, and try different recipes.

Peppers stuffed with potatoes and mushrooms

6 pods of bell pepper;
3 potatoes;
200 gr. champignons;
1 bunch of parsley;
100 gr. cheese;
3 tablespoons butter;
1 onion;
salt, ground black pepper to taste;
vegetable oil for frying;
1 tablespoon flour;
150 gr. sour cream.

Boil the potatoes in their jackets in advance and let them cool. Peel the potatoes and grate them. Cut the peeled onion into small cubes. Cut the champignons into small slices.

Place the onions and mushrooms in a bowl, pour in 1-2 tablespoons of vegetable oil and cook on the “fry” mode for 15-20 minutes until the mushrooms are completely cooked. Grate the cheese on a coarse grater and finely chop the herbs.

Mix grated potatoes, mushrooms and onions, cheese and parsley. Season the filling to taste with salt and pepper. Add softened butter and mix. The filling is ready.

We clean the peppers from seeds and fill the pods with filling. Place the prepared pods in a bowl. Mix sour cream with flour and dilute this mixture with water. There should be enough water to cover the peppers. Add some salt to the filling; you can add spices to it if you wish. Cook on the “stew” mode for 40 minutes.

Ingredients:

1 kg of potatoes;
half a carrot;
half an onion;
8 sweet peppers;
2 tomatoes;
500 g minced meat;
50 g rice;
2 tbsp. l. vegetable oil;
herbs and spices to taste.

Preparation:

Chop the onion, carrots and one sweet pepper into cubes.

Heat the multicooker in the “Fry” mode, pour oil into the bowl, pour out all the vegetables at once, close the lid. Cook the sauté with constant stirring for 20 minutes.

At this time, add spices, rice and some herbs to the minced meat, mix and stuff with seeded bell peppers.

We grate the tomatoes and after the signal, add them to the fried vegetables and mix.

Now add the stuffed peppers to the bowl mixed with potatoes, which we simply cut into several parts.

Add salt and spices to taste, add water and simmer in the “Soup” mode for 1.5 hours.

After the signal, place the peppers and potatoes on a plate, sprinkle with fresh herbs and serve.

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Before stuffing the peppers, you can pour hot salted water over the vegetables and leave for 10 minutes. This will relieve the fruits of excess bitterness, making them softer and more pliable for stuffing.

Ingredients:

1 kg bell pepper;
400 g onions;
200 g carrots;
240 g champignons (canned);
40 ml vegetable oil;
2 cloves of garlic;
a pinch of cumin;
black and red pepper to taste;
1 cup rice;
1 tsp. ground paprika;
salt to taste.

Preparation:

We wash the peppers, cut off the tops and remove the seeds from the fruits.

Chop the onion into small cubes, pour into a multicooker bowl preheated in the “Frying” mode with oil, and fry.

Add grated carrots to the onions and fry the vegetables for 5 minutes.

Place 2/3 of the sauteed vegetables in a bowl, and add salt, pressed garlic, cumin and paprika to the remaining vegetables in the bowl.

Pour in a glass of water, start the “Extinguishing” mode and close the lid.

Now pour the mushrooms and boiled rice into a bowl with the set aside vegetables, add salt and pepper, and mix.

Stuff the peppers with the filling and place in a bowl.

We also cook in the “Stew” mode for 1 hour. Serve the finished dish with fresh herbs.

Also, if desired, lean stuffed peppers can be stewed only with rice and vegetables, beans or cabbage.

Diet stuffed peppers with meat

With beef

1 kg ground beef, 8 peppers, half a cup of brown rice, 1 large carrot, peppercorns, salt, water, some low-fat yogurt and dill for the sauce.

Pour boiling water over brown rice for a couple of hours, then drain the water and boil the rice. Grate three carrots and add them to the minced meat. If you like onions, you can add 1 white onion, minced through a meat grinder, to the meat. Mix the rice with the meat, stuff the pre-seeded peppers with the filling, put them in a bowl with thick walls, pour water up to the middle of the peppers and simmer over very low heat. Mix yogurt with dill and add to finished products.

With chicken in a steamer

1 kg chicken breasts, 100 g celery root, 4 egg whites, 100 g brown rice, 1 carrot, 8 peppers, yogurt and dill for sauce, salt to taste.

Make minced meat from the breasts and celery, add salt and reserve. Beat the egg whites, boil the rice, and grate the carrots. Mix carrots and rice into minced chicken, add whites, mix. Stuff the peppers with minced meat and cook in the middle bowl of a double boiler for about half an hour. Finely chop the dill, mix it with yogurt and pour the sauce over the prepared peppers.

With minced beef

1 kg beef, 3 granny smith apples, 1 carrot, half a cup of brown rice, 8 peppers, 1 red onion, a bunch of basil, 2-3 large tomatoes, a little olive oil.

Cut the beef into very small cubes and steam for 20 minutes in the middle bowl of a steamer. Grate apples and carrots, cut red onion into rings, tomatoes into slices, fry in oil, add apples, basil and carrots, simmer until smooth. Boil the rice, mix with vegetables and add the cooked meat. Stuff the peppers with the mixture, place on a baking sheet greased with olive oil, and bake for 20 minutes at 180 degrees.

Recipe with chicken and zucchini

Preparation:

9-10 pods of bell pepper;
400 gr. chicken meat;
1 onion;
2-3 tomatoes;
2 tablespoons vegetable oil;
1 carrot;
2 tablespoons rice;
salt and spices to taste.

Peel the carrots and onions. Grate the carrots on a coarse grater or cut into thin strips. Cut the onion into small cubes. Place the vegetables in a bowl, pour over the oil and cook in the “fry” mode for 20 minutes.

Meanwhile, peel one of the peppers and cut into thin strips. Cut one large tomato into thin slices. Add the pepper and tomato to the bowl and continue cooking at the same level for another 10 minutes. Cut raw chicken meat into small pieces. Add the meat to the vegetables that have already been stewed well. Add salt and spices to taste. Continue simmering the filling for another 10 minutes.

We clean the sweet pepper pods from seeds and wash them from the inside. Place the prepared chicken meat and vegetables in a separate bowl. Add washed rice. It is better to use steamed cereal.

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Fill the prepared peppers with the prepared filling; you need to fill it tightly, but so that the pods do not burst. Place the stuffed peppers in the multicooker bowl with the holes facing up. Grate the remaining tomatoes. Add water so that the liquid level reaches the upper edges of the pods. Add a little salt. Cook in the “quenching” mode for 1-1.5 hours.