Main Page
Second course
Peppers stuffed with meat and rice in a slow cooker

Bell Peppers Stuffed with Meat and Rice in a Slow Cooker

Stuffed peppers are a true classic. This is a tasty dinner made in a slow cooker — you just prep everything, set the right mode, and wait. These peppers are wonderful with sour cream. You can simplify the recipe and make them without the sautéed vegetables, which saves about 20 minutes: just load the peppers, pour the gravy over them, and that's it. Make this hearty, delicious dish for yourself and your family!

sharlis

Recipe author

Peppers stuffed with meat and rice in a slow cooker

Composition / ingredients

Servings:

Bell pepper

600

Pork

250

Rice

100

Onion (one for the filling, one for the gravy)

Carrot

Tomato paste

Salt

Dry spices

Bay leaf

Flour

Water

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 3 g

Fats 33 % 5 g

Carbohydrates 47 % 7 g

77 kcal

GI: 43 / 43 / 14

Cooking method

Step 1:

How do you make peppers stuffed with meat and rice in a slow cooker? Prep the ingredients. From 600 grams I got 3 large peppers. Wash the peppers, cut off the tops, and remove the core with the seeds. Save the tops with their stems for garnish.
Step 2:

Get everything ready for the filling. Cut the pork into small pieces, and peel and coarsely chop one onion.
Step 3:

Grind the meat and onion in a blender until fine. I did it in two batches on the lowest speed. You can use store-bought ground pork or a pork-and-beef blend, but homemade is always better.
Step 4:

Put the ground meat in a bowl, add the raw rice (rinsed until the water runs clear), and season with salt and spices to taste. You can use ground black pepper or any seasoning you like. Stir the filling until well combined.
Step 5:

Stuff the peppers.
Step 6:

Now make the gravy. Peel and chop the onion, and peel and grate the carrot on a coarse grater.
Step 7:

In a small bowl, stir the tomato paste into 100 ml of cold water.
Step 8:

Set the slow cooker to "sauté" mode with a 20-minute timer. Pour the vegetable oil into the pot and heat it. Add the onion and carrot and cook, stirring, until the timer signals the end. The vegetables should be nicely softened.
Step 9:

Add the sifted flour and stir it into the sautéed vegetables, then pour in the diluted tomato paste and stir again.
Step 10:

Place the peppers in the slow cooker pot, pour in 900 ml of cold water, and add salt to taste and the bay leaf (I crushed mine). Switch to "stew" mode. On my 700 W slow cooker this mode runs for 1 hour — just enough time for the gravy to come to a boil and the peppers to cook through. After 20 minutes I turned the peppers over, since they weren't fully covered by the gravy. When the final signal sounds, the dish is ready.

A simple recipe for any day. Enjoy!
Keep in mind that the cooking time and mode given here are approximate. Every slow cooker works differently, and even identical models from the same maker can have their quirks. Before making a new dish in your slow cooker, read its manual carefully, then start with dishes you already know and move on to new ones, dialing in the mode and time for your own machine.
Oils are only healthy up to a certain temperature — the smoke point, past which the oil starts to burn and form toxic compounds, including carcinogens. To learn how to judge frying temperature and pick the best oil for frying (and which to skip altogether), read more here.
Important! For rice dishes that turn out delicious every time, read our article on choosing the right rice and the secrets of cooking it.