Composition / ingredients
Cooking method
1. Take minced pork and beef. If necessary, defrost it.
2. Wash the rice and soak it in warm water for 20-30 minutes and cook it.
3. Cut the peeled onion into cubes.
4. Fry the onion in vegetable oil for 5 minutes.
5. Mix the minced meat, ready-made rice, fried onions, beat in the eggs.
6. Chop the parsley finely, add to the rest of the ingredients.
7. Add salt and ground pepper and mix.
8. Stuff the peeled pepper with the finished filling.
8. Fill the bowl from the slow cooker with stuffed pepper.
9. Mix sour cream with water and pour over the peppers (the filling should practically cover them).
10. Add the peppercorns and salt.
11. Simmer stuffed peppers on the "Stewing" mode for 1 hour or on the "Baking" mode for 40-50 minutes. Make sure that the water does not boil out, add more if necessary.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream of 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
