Peppers in a Slow Cooker Stuffed with Quinoa

by Editorial Staff

Sweet pepper season is in full swing. Flavored, heavy peppers with varnished sides are perfect for stuffing! I suggest adding quinoa and zucchini to the minced meat. This is delicious!

Cook: 1 hour

Servings: 4-7

Ingredients

  • Sweet pepper – 7 pieces
  • Homemade mince – 800 Grams
  • 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
  • Broth – 1 Glass (any – vegetable, meat, chicken)

Directions

  1. For the filling, combine the crumbly cooked quinoa and the minced beef and pork. Add grated zucchini, finely chopped onions, paprika and garlic powder. Season with pepper, salt to taste and mix well.
  2. Cut off the “caps” of the peppers, remove seeds and partitions. Stuff tightly with the filling.
  3. 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.
  4. Add mashed tomatoes and simmer for 3-4 minutes, stirring occasionally. If the tomatoes are too sour, add a pinch of sugar.
  5. Place the peppers in the sauce, trying to stand them upright. Pour in the salted broth, add some coarsely crushed black pepper and a couple of bay leaves.
  6. 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.
  7. Serve the peppers with sauce and soft bread.

Bon appetit!

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