Whatever the ripe meaty pepper is stuffed with, the dish as a result is very tasty, juicy and appetizing. It goes especially well with minced meat. Such a treat will become a worthy guest even on holiday table. And preparing stuffed peppers with meat and rice is as simple as possible.

Stuffed peppers with meat and rice - a classic recipe

This version of the recipe can be called basic. It includes the following products: 6 sweet peppers of any color, 230 g minced meat, onion, 70 g round rice, 2 large spoons of tomato paste, salt, 320 g low-fat sour cream, granulated garlic.

  1. Rice is thoroughly washed with water, combined with minced meat and diced onion. The filling is salted to taste and sprinkled with dry garlic.
  2. The top is cut off the peppers. You also need to remove the core.
  3. A teaspoon of stuffing is laid inside the vegetables.
  4. There should be some space left on top, as the cereal will boil during cooking.
  5. In a saucepan, tomato paste with sour cream is well heated. The mass is salted.
  6. Peppers are added to the sauce. If it turned out to be a little, you can add water so that the vegetables are completely immersed in the liquid.

A side dish is not required for this dish.

In the oven with boats

In this recipe for the filling is taken chicken fillet. In addition to meat (850 g), will be used: 130 g of any hard cheese, onion, fleshy ripe tomato, 6 bell peppers, 2 large spoons of sour cream, salt, a pinch of Italian herbs.

  1. Tomatoes are peeled and cut into small cubes together with onions. Fillet is crushed in the same way.
  2. Sour cream, salt and seasonings are added to the ingredients. After thorough mixing, the filling is ready.
  3. Peppers are washed, cut into two halves and get rid of seeds. Tails should be left untouched.
  4. Vegetables are filled with stuffing and laid out on a baking sheet covered with oiled foil.
  5. Cooked for half an hour in a hot oven.
  6. Approximately 5 minutes before readiness, cheese is poured over the filling of peppers.
  7. As soon as it melts, the dish can be served at the table.

Stuffed pepper- a full-fledged dish, and many housewives cook it. There are many recipes for its preparation, but most often stuffed peppers are stewed in a saucepan. Cooked in this way, they are tender, juicy, fragrant, and the sauce in which they were stewed is used as a gravy.

Cooking features

Stuffed peppers stewed in a saucepan are one of the most economical and easy-to-cook dishes. This makes it possible to include it in the daily diet, although stuffed peppers are so tasty that it will not be a shame to offer them to guests either. The main thing is to know a few little secrets.

  • It is better to stew peppers in a saucepan with a thick bottom, then they will cook faster and be tender.
  • For the preparation of stuffed peppers, it is better to choose bright, but not too large fruits. It is important that the vegetables are approximately the same size. Of course, the presence of cracks and other damage makes them unsuitable for stewing with minced meat.
  • Often rice is included in the filling of stuffed peppers. So that it has time to boil and become soft, but at the same time, the filling does not turn into porridge, rice groats must be boiled until half cooked before being mixed with minced meat.
  • When cooking stuffed peppers in a saucepan, make sure that there is enough sauce at the bottom, otherwise the peppers will not be baked and may even burn.

Given the listed subtleties, stuffed peppers will turn out delicious, and stewing them in a saucepan will not cause much trouble to the hostess.

Peppers stuffed with meat and rice in tomato sauce

  • sweet pepper - 1.5 kg;
  • beef - 0.4 kg;
  • pork - 0.3 kg;
  • rice - 150 g;
  • tomatoes - 0.5 kg;
  • onions - 100 g;
  • sour cream - 100 ml;
  • fresh herbs - 50 g;
  • salt, spices - to taste.

Cooking method:

  • Wash the meat, cut into pieces. Turning pieces of pork and beef in turn through a meat grinder, make minced meat.
  • Grind the onion by passing it through a meat grinder, add the minced meat. Salt it and season to taste.
  • Rinse rice, cover with water, salt. Cook until half cooked.
  • Put rice in minced meat, mix.
  • Wash the peppers, remove their "tails", remove the seeds and partitions.
  • Stuff the peppers with the mixture minced meat and rice.
  • Put the peppers in a saucepan close to each other, brush with sour cream on top. Pour water into the pan, it should reach almost to the top of the peppers, remaining literally 1 cm lower.
  • Put the pan on the fire, cover with a lid after the liquid boils. Simmer for 20 minutes.
  • During this time, prepare the tomato sauce. To do this, scald the tomatoes with boiling water, peel, chop the pulp with a blender or wipe through a sieve. Salt, add spices and the remaining sour cream (if any). Chop the greens and mix with the sauce too.
  • Pour the sauce into the pot with peppers and continue to simmer them for another half hour.

This recipe for stuffed peppers in a saucepan can be considered a classic.

Peppers with minced meat in tomato juice

  • sweet pepper - 1 kg;
  • minced meat (you can chicken) - 0.5 kg;
  • rice - 100 g;
  • onion - 100 g;
  • carrots - 100 g;
  • vegetable oil- 30 ml;
  • salt, spices - to taste;
  • tomato juice - 1 l.

Cooking method:

  • Boil rice until half cooked, mix with minced meat, salt it and season.
  • Cut off the tops of the peppers, remove the seeds and partitions from them, stuff them tightly and put them in a thick-walled pan.
  • Peel onions and carrots. Finely chop the onion, chop the carrots on a grater. Fry vegetables in vegetable oil. Mix with tomato juice.
  • Pour the juice into the saucepan where the peppers are already. Put the pan on the fire and simmer the peppers for 50 minutes over low heat.

Juice-based tomato sauce is very tasty. At the same time, it is very easy to make it.

Peppers with minced turkey with thick gravy

  • sweet pepper - 1.5 kg;
  • turkey fillet - 0.5 kg;
  • rice - 0.2 kg;
  • carrots - 0.5 kg;
  • onions - 0.5 kg;
  • butter - 50 g;
  • vegetable oil - 50 ml;
  • flour - 50 g;
  • cream - 50 ml;
  • tomato paste - 100 g;
  • broth - 1 l;
  • salt, seasonings - to taste.

Cooking method:

  • Boil the turkey fillet for 20 minutes, adding salt and spices to the water. Remove, cool, cut into small pieces. Strain the broth.
  • Boil rice in salted water until half cooked.
  • Peel the carrots, finely grate.
  • Remove the husk from the onion, cut it into small cubes.
  • Fry half of the onion and carrots lightly in butter.
  • Mix with rice and turkey meat, salt, season.
  • Wash the peppers, remove the stalk, seeds, partitions.
  • Spread the filling over the peppers, tamping it down with a spoon.
  • Fry the remaining vegetables in vegetable oil. Add tomato paste, simmer for 5 minutes.
  • In a dry frying pan, fry the flour, add the cream and, stirring intensively, thicken. In a thin stream, while stirring, pour in the broth. When it thickens a little, mix it into the roast.
  • Put the peppers in a saucepan, pour in the gravy. Simmer the peppers over low heat for 40 minutes.

Serve stuffed peppers prepared according to this recipe with gravy. It will be thick enough.

Peppers stuffed with meat, rice and mushrooms in sour cream sauce

  • sweet pepper - 1.5 kg;
  • minced meat - 0.5 kg;
  • rice - 0.2 kg;
  • carrots - 0.5 kg;
  • onions - 0.5 kg;
  • mushrooms (porcini or champignons) - 0.4 kg;
  • sour cream - 0.2 l;
  • broth or water - 0.8 l;
  • butter - how much will go;
  • salt, seasonings - to taste.

Cooking method:

  • Prepare the peppers by washing them, cutting off the tops, removing seeds and membranes.
  • Mix boiled half-cooked rice with minced meat, salt it and season.
  • Peel, finely grate the carrots.
  • Cut the onion as small as possible.
  • Mushrooms cut into cubes.
  • Melt the butter in a frying pan, fry the onion and carrots in it until soft, add the mushrooms and continue to fry the contents of the pan until the liquid released from the mushrooms has evaporated.
  • Divide the vegetables with mushrooms into two parts, one of which should be slightly larger than the other.
  • Mix most of it with rice and minced meat, the smaller part with sour cream.
  • Dilute sour cream with broth.
  • Stuff the peppers with the prepared stuffing. Put them in a saucepan, pouring sour cream sauce.
  • Put the pan on the stove and simmer the peppers in sour cream sauce 45 minutes.

This dish will certainly appeal to those who are not indifferent to mushrooms.

Cooking stuffed peppers in a pan is not difficult. The sauce in which they are stewed can be used as a gravy.

Summer is the perfect time for vegetable dishes. Their combination with meat and cereals makes food much tastier and more satisfying. One of these juicy dishes can become a pepper stuffed with meat. Despite the fact that the recipe provides for many components, stewing peppers at home is very simple.

Stuffed Peppers - Recipe Features

  • The taste depends on the choice of vegetable. ready meal. Therefore, the pulp should be without damage, rot and with a smooth surface. Choose the size of the pepper according to your preference.
  • The pepper is pre-washed under running water, then the stalk is cut off from it along with a small part of the upper pulp.
  • The middle with seeds must be removed. It is important to work carefully so as not to damage the surface of the pepper. Otherwise, when stewing, the pulp may burst.


  • For the dish, any minced meat is used. If you have whole piece meat, then it is crushed as finely as possible. All other ingredients that are added to the filling must also be finely chopped. Since the dish will be additionally stewed, the rice must not be cooked until tender.


How to cook pepper stuffed with meat and rice whole

The traditional version of the dish is prepared from pepper as a whole. Additionally, you will need such products for 10 pcs. vegetables:

  • rice groats - 0.5 tbsp.;
  • beef or minced pork- 800 gr.;
  • dry onion - 2 pcs.;
  • fresh carrots - 2 pcs.;
  • sour cream and tomato paste;
  • spices, broth cubes, salt.


Recipe:

  • Rinse the cereal from residues rice flour and let it cook for about 7 minutes. For a dish, rice is needed with a “hard”, that is, not cooked. Additionally, the finished cereal does not need to be washed.


  • Prepare the peppers as above.


  • Transfer the vegetable to a deep saucepan and cover with hot water for 5-7 minutes, depending on the size of the pepper. This will make the pulp more tender.


  • Then remove the pepper from the water, put it on a paper towel with the cut part on the bottom. So excess liquid will drain and be absorbed into the paper.


  • Mix well with rice. Pour in spices and do not forget to add salt.


  • Place the stuffing inside the pepper as tightly as possible. But do it carefully so that the flesh of the vegetable is not damaged.


  • Place the vegetable in the pan vertically in relation to the walls of the container, but with the cut side up. If desired, you can put the top of the cut pepper on top of the minced meat.


  • If you still have minced meat, then make meatballs out of it and put it in a saucepan. Or freeze them.


  • Cut carrots with onions in a way convenient for you. Lightly fry vegetables in sunflower oil.


  • In a separate saucepan, dilute the broth cubes with boiling water, add the rest of the spices. Then put in the tomato paste. Remove sauce from heat and stir well.


  • Pour the prepared sauce into a saucepan, put the fried vegetables (onions and carrots) on top.


  • The final stage in the preparation of peppers is a layer of sour cream.


  • Put the pot on the stove and turn on the big fire. After boiling, reduce the heat to a minimum, close the lid and simmer the dish for about 35 minutes.
  • Stuffed peppers are served in portions with sour cream and herbs.


How to cook peppers with meat filling and rice in the form of wedges

Modern housewives have come up with another way to cook stuffed peppers. It cooks faster than a vegetable as a whole and can become a decoration for a festive table.

Prepare these ingredients:

  • large bell pepper - 6 pcs.;
  • minced chicken or meat - 250 gr.;
  • champignons - 200 gr.;
  • fresh tomatoes - 2 pcs.;
  • carrots and dry onions - 1 pc.;
  • hard cheese - 150 gr.;
  • salt, herbs, spices - to taste;
  • in addition, you will need vegetable oil.


Cooking process:

  • Remove the skin from the tomato, cut into cubes. Chop onions, mushrooms, carrots and herbs. Cut the chicken meat as small as possible.
  • Preheat the pan, add any vegetable oil. Lightly fry the onions and carrots, then add the mushrooms with meat. 5 minutes before the meat is ready, lay out the tomatoes, sprinkle with herbs and add spices, salt. Cover and simmer the filling for the remaining 5 minutes.


  • For this recipe, peppers need to be prepared in a different way. Cut it into two pieces along. In this case, do not remove the stem. Carefully cut out the seeds and the middle. Pour the prepared pepper with boiling water for 5 minutes.


  • Then remove the pepper halves and let the water drain.


  • Spoon the fried filling onto each part of the vegetable.


  • Place a piece of hard cheese on top. Or you can grate it and add it to hot stuffing.


  • Grease a baking sheet with oil. Spread pepper evenly on a baking sheet.

Advice. Try not to place the vegetable too close to each other, otherwise some parts of the pulp will not be baked.

  • Place the stuffed peppers in an oven preheated to 180 degrees. Bake the dish for up to half an hour.


  • For cooking more diet food use brown instead of white rice. It is beneficial for the body and contains more nutrients.
  • Don't throw away the pepper cuts. Add it in crushed form to the sauce during stewing or minced meat.
  • To add juiciness to the filling, pre-fry the carrots with onions, and after cooling, add to the minced meat.
  • Do cream sauce turmeric and paprika can be more fragrant and beautiful. Add spices before sautéing peppers.
  • To make the filling juicy, add fatty meat or a little butter to it.


Now you know how to cook stuffed peppers with meat and rice in several ways. Enjoy your meal!


Hello dear friends! Today, dear chefs, we will talk about a dish consisting of fresh vegetables, cereals and meat products. If you and your family members love stuffed peppers with meat and rice, then read the review further, it will come in handy.

By the way, there are several ways to prepare this wonderful dish. Let's look at them in more detail.

There are some secrets on how to cook stuffed peppers. For this recipe, the fruits should not be selected. big size, smooth and without damage.

Rinse the peppers, remove the stalk and pull out the internal contents. Be sure to rinse the fruits from the remnants of the seeds.

For the filling, the meat must be chopped in a meat grinder, and until half cooked.

Spices, onions, carrots and other ingredients are added to the minced meat. The calorie content of the dish depends on the ingredients used.


Meat can be of different fat content. You can cook the dish without rice or without meat.

It also affects how many calories are in the cooked dish.
Vegetables can be prepared ahead of time. In this case, you need to know how to freeze such a product. At the same time, whole fruits must be peeled and put in a bag in the freezer.

You can make blanks in the form of conservation.
If you do not know how to stuff the fruits, then you need to fill them tightly with stuffing. Filling can be made from different products.

The most commonly used sauces are based on dairy products and tomato.
Here are some tricks that will allow you to repeat the recipe correctly:

  1. You don't have to choose. The brown version is also suitable, which is considered more useful.
  2. If there are scraps left during the preparation of vegetables, then they should not be thrown away. Vegetables can be added to the sauce.
  3. To make light sauces more beautiful, you need to add a spoonful of ketchup or tomato paste. You can also color the broth with paprika or turmeric.
  4. Since the rice is dry, it is worth choosing more fatty meat for the recipe.
  5. To make the pepper tasty, it is better to choose a ripe Bulgarian fruit for cooking.

If there were not enough peppers, then you can stuff the tomatoes, and also wrap them in grape or cabbage leaves.

In addition, the dish can be prepared for freezing.

Popular Recipes

Now let's look at some recipes. Features of their preparation can be viewed in the video at the end of the article.

Recipe for stuffed peppers with minced meat and rice in a saucepan


To begin with, I offer you a simple classic recipe cooking peppers.

To do this, prepare the following products:

  • minced meat - 550-600 gr;
  • 7-8 pieces of pepper;
  • half a glass of rice;
  • 2 pieces of onions and carrots;
  • 2 spoons of tomato paste;
  • spices, salt.

Here are the steps it consists of step by step recipe:

  1. First prepare the minced meat. Better if it consists of pork and beef.
  2. Rinse the peppers and remove the core.
  3. Wash the rice and boil it until half cooked. In this case, the cereal must be laid in cold water. Rice serves to hold the meat filling together.
  4. Finely chop the onion, grate the carrots coarse grater. Fry the vegetables in a skillet until soft.
  5. Mix minced meat with rice and fried vegetables. But you only need half of the onions and carrots.
  6. You can also use tomatoes instead of tomato paste. They need to be scalded with boiling water and the skin removed. Grate the pulp.
  7. The remaining half of the vegetables should be stewed with pasta or tomato puree. Tomatoes can add a sweet flavor to the dish, so it's worth adding a little salt.
  8. Stuff the prepared fruits. Stuffing can be filled with a spoon. If a meat filling remains, then you can make a few meatballs and stew them with peppers.
  9. Arrange stuffed peppers in a bowl. Then cover them with stewed vegetables. Add some water.

How much to stew tomato sauce depends on the size of the fruit. For large peppercorns, it will take an hour.

Dish in sour cream sauce


Can be cooked and tasty dish with sour cream. It is better to use a high fat product.

To create a wonderful dinner in sour cream sauce, you will need the following ingredients:

  • 120 gr rice;
  • 450 gr of meat;
  • 1 carrot and 2 onions;
  • some oil;
  • 350 gr sour cream;
  • 12 peppers.

You need to prepare like this:

  1. The meat is twisted into minced meat.
  2. Rice is boiled until cooked and mixed with meat.
  3. Fry the grated carrots and finely chopped onions in a pan.
  4. Combine roast with pepper and put spices.
  5. The filling should be added to the washed peppers.
  6. Put the finished fruits in a saucepan.
  7. Dilute sour cream with 70 grams of water, pepper, salt and pour peppers.
  8. Cover the bowl and simmer over low heat until tender.
  9. For small peppers, it will take 35 minutes, and for large ones - 60 minutes.

Peppers stuffed with rice in the oven


In the oven, you can cook baked peppers in the sleeve.

Prepare for the recipe:

  • 600 gr of meat;
  • 100 gr of rice;
  • 10 peppers;
  • 1 head of onion;
  • a small amount of nutmeg;
  • 160 g of thick sour cream;
  • 2 cloves of garlic.

Here are the main preparation steps:

  1. Twist the meat with onions.
  2. Boil the rice and put it in the meat stuffing.
  3. Add spices, a pinch of nutmeg and salt to the mixture.
  4. Fill the prepared fruits with stuffing.
  5. Mix sour cream with finely chopped garlic, add some herbs. Brush the stuffed vegetables with this mixture.
  6. Take a sleeve of a suitable size, put peppers in it and put it all into a mold.
  7. Bake in the oven for 35-40 minutes. At the end of cooking, if desired, the film can be cut and sprinkled with grated cheese.

Pepper with minced meat for a multicooker


You can cook an amazing dish in a slow cooker. With this method, peppers are especially juicy and fragrant.

For the recipe you will need:

  • 0.5 kg of meat;
  • two onions and cloves of garlic;
  • 1 carrot and 1 egg;
  • 80 gr of rice;
  • dried herbs;
  • 100 gr sour cream;
  • two tablespoons of vegetable oil.

It is worth observing the basic steps of preparation:

  1. First make minced meat. The meat must first be washed, dried and cut into pieces.
  2. Garlic and onion should be peeled and chopped.
  3. Twist one onion in a meat grinder along with the meat. Add the egg to the mixture and mix well.
  4. Add raw and washed rice to the minced meat.
  5. Remove seeds and stems from peppers.
  6. So that the vegetable does not taste bitter, pour boiling water over it.
  7. Grate carrots. Cut the onion too.
  8. First, set the frying mode on the slow cooker. Onions and carrots will be cooked for 10 minutes.
  9. Stuff the peppers with the prepared filling.
  10. Prepare the fill. To do this, sour cream must be diluted with a liter of water. Add herbs and salt to the solution.
  11. It is better to place the prepared fruits in the multicooker bowl vertically, with the open part up. This will keep the filling from leaking out.
  12. Then the vegetables are poured with sour cream sauce.
  13. How much to cook a dish depends on the mode of the device. Most often, the “extinguishing” mode starts for an hour and forty minutes.

Hope you enjoy my recipes. Eat for health!

If you want, write in the comments your recipe for this wonderful dish. For today I have everything.

See you on the site, dear friends!

Pepper stuffed with meat and rice - it's delicious, beautiful, quick and easy. Yes, and the peppers themselves are simply created in order to stuff something into them: minced meat with and without rice, fruits, cheese, rice, and other vegetables. The main thing is good stuffed vegetables stew - so that the filling is saturated with their special taste.

It's real pepper season - bright, colorful bell peppers are a delight to the eye and a call to action.
We suggest cooking stuffed peppers in the oven. Minced meat with rice and onions is used for the filling, and special juiciness and flavor are given to the stuffed pepper with vegetable “topping”.

Ingredients for Stuffed Peppers:

  • Bulgarian sweet pepper - 5 pcs. for baking, 1 pc. for sprinkling;
  • minced meat (turkey + beef) - 300 g pepper stuffed with meat - products;
  • rice - raw 70 g;
  • tomato - 1 pc.;
  • carrots - 1 pc. average;
  • cheese - ~50 g;
  • onion - 1 small head;
  • dill, parsley, salt, spices - to taste.

Stuffed peppers with meat and rice baked in the oven - a step by step recipe with a photo:

To prepare stuffed peppers in the oven, wash, remove the seeds, cut in half and lightly dry the bell peppers.

Prepare the filling: mix minced meat with boiled rice and finely chopped onions. Salt, pepper and fill the “boats” of peppers with this mixture.


Then we will prepare the “topping” for the pepper stuffed with meat - cut the pepper into small cubes, fresh tomato, rub the carrots on a coarse grater and chop the greens. Mix everything, salt a little.


Place the stuffed peppers in an oiled dish (or on a baking sheet) and sprinkle the vegetable mixture on top.


Then cover each serving of meat-stuffed peppercorns with a piece of cheese.


Put the stuffed peppers in the oven, preheated to 180C for about 40 minutes.

Stuffed peppers with meat and rice in a saucepan

For cooking you will need:

  • minced meat (pork + beef) - 1 kg;
  • long grain rice - 150 g;
  • eggs - 2 pcs.;
  • onion - 2 pcs.;
  • greens (parsley + dill + celery leaves) - 1 medium bunch each;
  • Bulgarian pepper - 15 pcs. (medium size);
  • water - 1.5 liters;
  • tomato paste - 100 g;
  • flour - 2 tablespoons (heaped);
  • seasoning "Vigetta" - 3 tbsp. l.;
  • spices and salt - to taste.

Cooking time: 1 hour 40 minutes

Cooking:

We wash the meat, cut it into small pieces, scroll in a meat grinder until minced meat is formed, mix until smooth.

We wash (several times) rice in cold water until the water that you drain from it becomes transparent, without starch whiteness.

Pour hot water (water should be 3 times more than rice, i.e. 1 cup of rice and 3 cups of water), cook it over low heat for 7-10 minutes, until half cooked, drain into a colander, rinse with cold running water , drain the excess water (we stand in a colander for 5 minutes), and add to the minced meat. Breaking 2 chicken eggs.

Salt the resulting mixture, pepper, mix thoroughly. Onion, clean, wash, and cut into small pieces and add to minced meat.

So that the eyes do not pinch, cut the onion in half, and pour hot water over it, after which we chop.

Wash and dry herbs (parsley, dill and celery leaves) and finely chop. Add half of the chopped herbs to the minced meat and mix well. Save the rest for gravy.

Preparing peppers for stuffing is quite simple. They must be washed, cut off the lids and carefully remove the core with seeds without spoiling the main part of the vegetable. Then rinse the inside of the peppers thoroughly so that no seeds remain. It turns out a neat glass.

In the peppercorns, ready for stuffing, put the resulting mixture with a spoon. Gently tamp with your fingers, but not tightly, taking into account the fact that the rice will boil and increase in volume. If it is tightly stuffed, then the filling will be harsh.

Stuffed peppers are placed in a saucepan (tight enough, but do not press on them, otherwise they may crack and then after stewing they will have a nondescript look).

We're making gravy. In a glass of cold water, dilute 2 tbsp. tablespoons of flour, until a homogeneous white liquid mass is formed. Boil the rest of the water, reduce the heat, add 100 grams of tomato paste to it.

Stir, slowly, stirring constantly, pour the flour mixture into the tomato water, salt, pepper, add spices to taste (in this case, 3 tbsp Vigetta seasoning) and cook !!! Stirring!!! Gravy until it begins to thicken and the water gradually evaporates. We bring to the consistency of kefir (liquid one percent).

The remaining chopped greens, which we set aside when preparing the minced meat, are added to the gravy and mixed.

Pour the stuffed peppers laid in a saucepan with the prepared gravy, and put on a slow fire to stew for 40-60 minutes. This time is enough for the meat in the filling to boil and stew.

Stuffed peppers with rice and minced meat are ready!

Tip: when serving, put a spoonful of sour cream in each plate.

Stuffed peppers in a slow cooker

This hearty tasty fragrant dish can be prepared in a slow cooker. Stuffed peppers can be prepared for the daily menu, and as holiday dish. Looks amazing anyway!

We will need:

  • 0.5 kg of any minced meat (you can take beef, pork, chicken or turkey);
  • 1 tables. a spoonful of flour;
  • water;
  • 10 things bell pepper;
  • 1 multi-glass of rice;
  • 150 g sour cream;
  • greens;
  • onions - 2 pcs.;
  • favorite spices that go with meat;
  • 2 carrots;
  • vegetable oil;
  • 3 tomatoes.

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

Let's prepare the gravy in a slow cooker using the *baking* mode. For gravy, take onions, carrots and tomatoes.

Simmer vegetables for 20 minutes. Mix raw rice and minced meat with half the gravy. Add black pepper and salt. Mix thoroughly. Pour the other part of the vegetable sauce into the multicooker bowl.

Prepare the bell pepper for stuffing by cutting off the stem and removing the seeds. Fill the peppers with stuffing, transfer them to the multicooker bowl.

Mix sour cream with flour and water. Pour the stuffed peppers, not forgetting to salt and pepper the sour cream sauce.

Grind the garlic, chop the greens, prepare a few bay leaves. Add all this add to the slow cooker to stuffed peppers.

Close the multicooker with a lid, turn it on for 1 hour, using the *baking* mode or the *stewing* program.
Simmer for two hours.

Stuffed pepper is ready. It remains to arrange it on plates and serve with sour cream. You can top with gravy.

Video cooking recipe