For this recipe, try to choose small peppers. If possible, put them in advance in the bowl of the slow cooker. This will allow you to accurately determine the number and select instances by size. Keep in mind that they should not stand too tightly.
Ingredients
- Bell pepper (medium) – 10 pieces
- Fig - 150 g
- Minced meat - 250 g
- Onion - 1 piece
- Carrots - 1 piece
- Tomato sauce - 50 ml
- Vegetable oil - 2 art.l.
- Ground black pepper - to taste
- Salt - to taste
- Water (hot) – 3 l
Step-by-step cooking recipe
Rinse the rice and fill it with hot water for 10 minutes.
Peel and slice the onion. Grate the carrots on a coarse grater.
Turn on the slow cooker in the "Frying" mode and fry the onions and carrots in oil until golden brown.
Prepare the bell pepper: cut off the tops, remove the seeds, rinse.
Mix the minced meat, rice, roast, salt and ground pepper.
Fill the peppers with the filling and carefully fold them into the bowl of the slow cooker.
Pour in water mixed with salt and tomato sauce. Close the lid and cook for 50 minutes on the "Stewing" program. After the beep, do not open the lid for another 15-20 minutes.
