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Stuffed Peppers with Ground Meat, Rice, and Cheese in a Slow Cooker

Make stuffed peppers for dinner in a slow cooker — it's easy and delicious! A slow cooker is a great kitchen helper. Whipping up a quick breakfast porridge or a tasty lunch or dinner couldn't be simpler, and it comes in handy for the holiday table too. Today I'm sharing a recipe for stuffed peppers braised in the slow cooker. So good!

alena•♫Author avatar
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Stuffed peppers with minced meat, rice and cheese in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 4 g
Fats 43 % 9 g
Carbohydrates 38 % 8 g
131 kcal
GI: 38 / 63 / 0
  • Wash and peel the carrots and grate them on the coarse side of a box grater. Peel the onion and chop it finely. Wash the tomatoes, dip them in boiling water for a couple of minutes (don't forget to score a cross in the skin first), and peel them. Then cut them in half and remove the stems. Pour the oil into the slow cooker bowl. On the "Sauté" setting (or "Bake" if yours doesn't have it), heat the oil and add the onion. Once it's softened, add the carrots. Keep cooking for about 5 minutes, then add the tomatoes cut into pieces. Simmer the mixture for 10–15 minutes. Meanwhile, make the filling. Put the ground meat in a bowl. Rinse the rice thoroughly in several changes of water and add it to the meat. Add half of the sautéed vegetables to the bowl with the meat and rice. Season with salt and spices and mix everything well. Wash the peppers, cut off the tops with the stems, and remove the seeds. Fill the prepared peppers with the filling, then arrange them in the slow cooker bowl with the remaining vegetables, standing them upright and packed snugly together. Now for the sauce the peppers will cook in: stir the sour cream, salt, and pepper into the water. Mix well. Pour the sauce over the peppers in the slow cooker and add the bay leaf. Finely chop the garlic and herbs and add them to the bowl too. Close the lid and set the "Bake" mode for 1 hour. The peppers are ready! But if you want a nice cheese crust on top, grate the cheese, scatter it over the peppers, and put them in a preheated oven for 5 minutes. You can do the same if you need to reheat them (in that case, leave them in a bit longer). Serve the finished peppers with your favorite sauce — ketchup, for instance. They also go great with sour cream. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sour cream with 30 % fat content - 340  kcal/100g
  • Sour cream of 25 % fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglichsky cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50 % fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Cheese 'lo spalmino' - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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