Diversify the filling for peppers with cereals. Not only rice, but also millet, buckwheat, quinoa or bulgur - the choice is great! And also add some vegetables to the minced meat - it will be juicier. I make more sauce and the next day I pour it on boiled rice - it turns out delicious.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Vegetables / Bell Pepper / Minced Meat
Dish: Hot dishes / Filled dishes / Stuffed
Geography of cuisine: Russian cuisine
- Sweet pepper - 7 pieces
- Homemade mince - 800 Gram
- Quinoa - 1.5 Cups (boiled cereal)
- Onions - 2 Pieces
- Zucchini - 100 Grams
- Carrots - 1 Piece
- Pureed tomatoes - 300 Milliliters
- Ground paprika - 2 Teaspoons
- Garlic Powder - 1 Teaspoon
- Black Pepper - To taste
- Bay leaf - 2 pieces
- Vegetable oil - 1 tbsp. the spoon
- Broth - 1 Glass (any - vegetable, meat, chicken)
How to make Quinoa Stuffed Peppers in a Multicooker
For the filling, combine crumbly cooked quinoa and minced beef and pork. Add grated zucchini, finely chopped onions, paprika and garlic powder. Season with pepper, salt to taste and mix well.
Cut off the "caps" of the peppers, remove seeds and partitions. Stuff tightly with the filling.
Chop the onion thinner, grate the carrots on a coarse grater. In the multicooker bowl in the "Fry" mode, lightly brown the vegetables in oil.
Add mashed tomatoes and simmer for 3-4 minutes, stirring occasionally. If the tomatoes are too sour, add a pinch of sugar.
Place the peppers in the sauce, making sure to place them vertically. Pour in the salted broth, add some coarsely crushed black pepper and a couple of bay leaves.
Simmer for about an hour. If there is a "Multi-cook" mode, set the temperature to 95 degrees and simmer for an hour and a half - the peppers will turn out to be very juicy.
Serve the peppers with sauce and soft bread.