Stuffed peppers in a slow cooker

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 547, total fat 29 G., saturated fats 10 G., proteins 23 G., carbohydrates 51 G., fiber 7 G., cholesterol 71 mg, sodium 860 mg, sugar 15 G.

Hearty stuffed peppers can be made without the time-consuming hassle of baking – in a slow cooker! Simply brown ground beef and rice in a slow cooker, then stuff large bell peppers with it and cook them in the pressure cooker until done. When the peppers are done, sprinkle them with sharp cheddar and let it melt in the residual heat. A perfect dish for a delicious weeknight dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large bell peppers, preferably red, orange and/or yellow (about 2 kg total)
2 tbsp. l. olive oil
Half a medium onion, diced
4 cloves garlic, crushed
350 g of ground beef with 10% fat content
2 plum tomatoes (about 200g), cored and diced
1/4 cup lightly salted chicken broth
2 tbsp tomato paste
1 tbsp. chili powder
2 teaspoons fresh thyme leaves
1.5 cups grated mature cheddar
3/4 cup pre-cooked white or brown rice
1 tbsp chopped fresh parsley
Special equipmentInstant Pot 6-quart multicooker with stand

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, sweet pepper, plum tomatoes, brown rice, cheddar cheese, tomato paste, chili seasoning, thyme

Cooking the dish according to the recipe:

If the bell pepper won't stand upright on a cutting board, trim about 0.3 cm off the bottom to make it flat. Trim 1 cm off the top of each pepper. Remove and discard the seeds and stem, then finely chop the remaining flesh from the trimmed top. Remove as many seeds and membranes as possible from the peppers. Set the prepared peppers aside.
Set the slow cooker to high heat for sautéing. Pour olive oil into the pan; once it begins to shimmer, add the chopped bell pepper, onion, garlic, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the ground beef and cook, breaking up the pieces with a wooden spoon, until all pink spots disappear, about 4 minutes more.

Add diced tomato, chicken broth, tomato paste, chili powder, thyme, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the tomato begins to soften and the mixture is thick and juicy, 3-4 minutes. Add 1 cup of cheddar and rice and cook until the cheese is melted and combined with the rice. Taste and season with salt and pepper if needed. Turn off the saute function, then spoon the filling into the prepared peppers. Wipe out the slow cooker bowl.
Place a trivet in the bottom of the bowl and pour in 3/4 cup of water. Add the stuffed bell peppers (they should fit snugly together).
Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 5 minutes. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete (this should take about 1 minute).
Being careful not to burn yourself with residual steam, open and remove the lid, then sprinkle the stuffed peppers with the remaining 1/2 cup cheddar, dividing the cheese evenly. Replace the lid and let stand until the residual steam melts the cheese, about 1 minute. Using tongs or a large spoon, transfer the stuffed peppers to a plate and sprinkle with parsley.

Categories:

recipe / Simple recipes for a multicooker / Stuffed dishes / Multicooker / Summer dishes / Dinner / Calorie content of prepared meals / Main courses / Cereals, legumes / Meat / Vegetables and mushrooms / Food Network - recipes