Composition / ingredients
Cooking method
Boil rice until half cooked.
Wash the bell pepper, cut out the middle, remove all the seeds.
Mix the minced meat with salt and spices (to taste), ground pepper. Add the boiled rice and mix.
Fry onions (and carrots if desired) in vegetable oil. Add the toasting to the minced meat.
Fill each pepper with minced meat and rice.
In a separate bowl, mix sour cream with tomato paste, dilute with boiling water to the desired consistency (I pour half a glass of water, I don't like a lot of sauce, you can pour a glass or more), add salt, pepper, crushed garlic. Pour the sauce into the bowl of the slow cooker. Send stuffed peppers there as well.
Install the quenching program for as long as your slow cooker needs (see its instructions). I have 40 minutes.
Serve pepper stuffed with meat and rice with fresh herbs.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 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
- 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
- Garlic - 143 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
