Composition / ingredients
Cooking method
1. Peel and wash the onion and garlic.
2. Mix the minced meat with half the finely chopped onion and garlic (garlic can be squeezed through a press).
3. Wash the rice, soak it in warm water for 20-30 minutes. Sometimes I take boiled rice for minced meat.
4. Add to the finished minced meat: rice, spices and salt. As spices, I take Provencal herbs or seasoning for meat dishes, you can also choose the ones that suit you.
5. Remove the core from the peppers and wash. The tops will come in handy for the sauce.
6. Combine chopped tomatoes, remaining onion and garlic (also chopped). Add celery, don't forget to add salt.
7. Stuff the pepper with stuffing.
8. Transfer the stuffed peppers into the bowl of the slow cooker, pre-pouring oil into it. Pour the prepared sauce and water. During cooking, make sure that the water does not boil off and, if necessary, add more.
9. Cook the peppers on the "Stewing" mode for 1 hour. If you do not have such a regime, then "Baking" will do (about 40 minutes).
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 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
- White fortified boiled 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
- Garlic - 143 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
