Peppers stuffed with meat and rice in a slow cooker

Step-by-step cooking

1. Step 1:

   

   How to make peppers stuffed with meat and rice in a slow cooker? Prepare the products. For 600 grams, I got 3 large peppers. Wash the pepper, cut off the tops and remove the rod with the seeds. Tops with tails can be left for decoration.

2. Step 2:

   

   Prepare everything for stuffing. Cut the pork flesh into small pieces, peel one onion and chop coarsely.

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.

4. Step 4:

   

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

5. Step 5:

   

   Stuff the peppers.

7. Step 6:

   

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

8. Step 7:

   

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

9. Step 8:

   

   Turn on the slow cooker to the "frying" mode with a timer for 20 minutes. Pour vegetable oil into the bowl of the slow cooker and warm it up. Add the onion and carrot, fry while stirring until the signal of the end of the process. Vegetables should be well cooked.

10. Step 9:

    

    Pour in the sifted flour, mix together with the roast, then pour in the diluted tomato paste and mix again.

11. Step 10:

    

    Put the peppers in the bowl of the slow cooker, pour 900 ml of cold water, add salt to taste and bay leaf (I have crushed). Activate the "quenching" mode. In my 700 W slow cooker, this mode costs 1 hour - this time is just enough for the gravy to boil and the pepper to be well stewed. After 20 minutes, I turned the peppers to the other side, as they were not completely covered with gravy. After the final signal, the dish is ready.