Minced smooth peppers in a slow cooker. How to cook peppers stuffed with meat in a slow cooker: simple recipes

A multicooker is an indispensable housewife's assistant in the kitchen. Its benefits are especially noticeable when the dish is being prepared for a long time, since all this time the housewife does not need to check the water level and worry about the dish burning. The main thing is to choose the right program and set the right time. For example, even an inexperienced cook can cook stuffed peppers in a slow cooker, and the dish will almost certainly turn out to be tasty, satisfying and beautiful.

Cooking features

Stuffed peppers are prepared in many families, and experienced cooks find the process of preparing this dish simple. However, inexperienced housewives may have questions and doubts. To make the dish tasty, you need to know a few secrets.

If you are going to stew whole stuffed peppers, give preference to medium-sized fruits, and large specimens are suitable for baking. In both cases, dishes made from brightly colored peppers look more appetizing.
Choose firm, undamaged vegetables for cooking with minced meat. Try to ensure that their size does not differ significantly, since otherwise it will take more time to cook large peppers than small ones, and this is inconvenient, especially when preparing a dish in a slow cooker.
Homemade minced meat will almost certainly taste better than store-bought minced meat. If you can't make it at home, carefully examine the packaging of the store-bought product to make sure it's fresh and high quality. You can also ask the seller to make minced meat directly from the pieces of meat you like, if, of course, your store provides such a service.
Before stuffing peppers with it, rice must be boiled until half cooked in salted water, otherwise it will remain too hard in the filling, and the taste of the entire dish will be irreparably spoiled.

Don’t forget that peppers can not only be stewed in a slow cooker, but also baked, just like in an oven.

Stuffed peppers with meat and rice

bell pepper – 1 kg;
rice – 100 g;
beef – 0.25 kg;
pork – 0.25 kg;
onions – 100 g;
carrots – 100 g;
vegetable oil – 50 ml;
tomato paste – 50 g;
salt, spices - to taste.

Cooking method:

Wash the meat, pat dry with a napkin, cut into pieces and grind them through a meat grinder, add salt, pepper and mix.
Pour salted water (to taste) over the rice, place on the stove, and cook after boiling for 15 minutes. Drain the broth and add the rice to the minced meat.
Peel the vegetables and chop. Chop the onion finely enough, it is better to grate the carrots.
Pour oil into the multicooker bowl and place vegetables in it. Turn on the baking or frying mode, fry the vegetables for 10 minutes, after which the program must be stopped.
Remove the fry from the multicooker and mix with minced meat and rice. There is no need to wash the multicooker bowl.
Wash the peppers, cut off the top, remove seeds and membranes from the middle. Stuff the peppers, pressing down the filling with a spoon.
Place the peppers “on their spouts” in the multicooker bowl so that they fit snugly against each other “sideways”.
Pour water into the multicooker bowl until it reaches the middle of the peppers.
Lower the lid and activate the “Extinguishing” program for 75 minutes.
15 minutes before the end of the program, dilute the tomato paste in half a glass of water, pour the resulting mixture into the multicooker bowl.

Recipe for the occasion::

This recipe for stuffed peppers is considered traditional. When serving, it won’t hurt to sprinkle them with sour cream.

Stuffed peppers with minced meat and mushrooms

sweet pepper – 1 kg;
minced meat – 0.5 kg;
champignons (fresh) – 0.3 kg;
tomatoes – 0.5 kg;
carrots – 100 g;
butter – 40 g;
salt, spices - to taste.

Cooking method:

Peel and chop the onion with a knife.
Peel the carrots and grate them finely.
Wash the mushrooms, dry with napkins, cut into small cubes.
Place oil in the multicooker bowl. Start the unit in baking mode. Place the onion in the oil and fry it for 5 minutes. Add the carrots and fry the vegetables together for the same amount of time.
Set half of the fry aside, add the mushrooms to the rest and fry them until the excess liquid has evaporated.
Pour boiling water over the tomatoes and remove the skins. Cut the pulp into small pieces of arbitrary shape.
Remove the mushrooms from the slow cooker and mix them with the minced meat. Don't forget to salt and season it.
Return the reserved part of the roast to the multicooker bowl and add the tomatoes to it. Fry for another 10 minutes, after which the multicooker can be temporarily turned off.
Wash the peppers, remove their tops along with seeds and membranes. Stuff the peppers with meat and mushrooms.
Without removing the sauce from the bowl, place the peppers in it. Add water until it reaches the middle of the peppers.
Lower the multicooker lid. Turn on the unit. Select the “Extinguishing” program, activate it for an hour and a half.

The peppers prepared according to this recipe turn out to be so tasty and appetizing that you can not only feed your household with them, but also treat your friends if they pay you a visit.

Stuffed pepper halves

bell pepper – 0.5 kg;
minced meat – 0.4 kg;
zucchini – 0.2 kg;
onions – 150 g;
cheese – 150 g;
salt, spices - to taste;
vegetable oil – 20 ml.

Cooking method:

Wash the peppers and cut them in half lengthwise. Carefully, so as not to damage the walls, remove the seeds and partitions from the “boats”.
Peel the zucchini, cut lengthwise, and remove the seeds with a teaspoon. Cut the pulp into small cubes.
Place the zucchini cubes in the minced meat, add salt and pepper, and stir.
Finely chop or mince the onion and mix it with the minced meat.
Place the minced meat in the pepper halves. It will lie in a heap, but that’s how it should be.
Grease the multicooker bowl with oil, pour in a quarter glass of water. Lower the lid and run the “Extinguishing” program for half an hour.
Coarsely grate the cheese and sprinkle it over the peppers. Set the “Baking” program and bake the stuffed peppers in this mode for 30 minutes.

“Boats” of peppers with minced meat and zucchini and cheese turn out very appetizing. The filling will be juicy and tender. It’s a pity that in a slow cooker it’s impossible to cook a lot of stuffed and baked pepper halves in one go.

Italian stuffed peppers

bell peppers – 0.5 kg;
cherry tomatoes – 0.4 kg;
garlic – 1 clove;
pickled cheese – 0.25 kg;
salt, pepper - to taste;
dried basil - to taste;
olive oil – 50 ml;
olives – 50 g;
lemon juice – 5 ml.

Cooking method:

Cut the pepper in half, remove the seeds and membranes from the halves.
Mix oil (30 ml) with lemon juice and sprinkle it over the peppers.
Wash the tomatoes and cut each into 4 slices.
Place the tomato slices into the peppers.
Cut the cheese into cubes and place it in “boats”.
Cut the pitted olives into rings and decorate the peppers with them.
Drizzle with remaining butter and lemon juice sauce, sprinkle with basil and seasonings, and chopped garlic.
Grease the multicooker bowl with oil. Place the pepper halves in it.
Turn on baking mode for 40 minutes.

This dish turns out very tender and light. The cheese in it can be replaced with tofu, the taste will also be interesting. Peppers stuffed with tomatoes and cheese will appeal to those who are watching their figure.

Stuffed peppers with cheese and mushrooms

bell pepper – 0.5 kg;
fresh champignons – 0.2 kg;
onions – 75 g;
processed cheese – 150 g;
hard cheese – 50 g;
butter – 20 g;
vegetable oil – 20 ml.

Cooking method:

Cut the mushrooms and onions into cubes and fry in butter until the liquid from the mushrooms evaporates.
Coarsely grate the processed cheese and mix with mushrooms.
Cut the peppers in half, remove seeds and membranes, and fill with cheese and mushroom paste.
Grease the multicooker bowl with vegetable oil. Start the Baking program.
After half an hour, sprinkle the pepper halves with hard cheese, finely grating it.
Continue cooking in the same program for another 10 minutes.

Peppers prepared in this way are an excellent holiday snack. They will be delicious even if refrigerated.

You can cook peppers with different types of minced meat in a slow cooker. It is better to stew whole peppers in a slow cooker. It is advisable to bake peppers in halves. As a result, you can make hearty dishes for every day and for holidays.

Product Matrix: 🥄

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

With the help of a multicooker you can create miracles in the kitchen without much effort and time. This device can prepare excellent fluffy biscuits, cook soups, and stew meat. All food turns out not only tasty, but also very healthy, because the products are prepared with a minimum amount of oil. Try making your favorite stuffed peppers in a slow cooker.

How to cook stuffed peppers in a slow cooker

You might think that cooking stuffed peppers in a slow cooker is very easy and simple. However, even such a simple dish has a number of aspects that give the peppers an exquisite taste and unique aroma. Experienced chefs advise:

choose only fresh and meaty vegetables of the same size for stuffing;
rice and other ingredients, except minced meat, must be boiled or fried until half cooked before filling;
always take into account the power and model of the device, since cooking stuffed peppers in a slow cooker takes a different amount of time, depending on the company;
to make a hearty dinner, you need to choose veal, lamb, pork for minced meat, but chicken is more suitable for a delicate dietary dish;
It is important not only to make the filling for stuffing correctly, but also to mix it thoroughly, otherwise it will bake unevenly;
stuffed peppers in a slow cooker will turn out tastier if you use oregano, dried dill, turmeric or suneli hops for the stuffing;
After placing the preparations on the bottom of the bowl, be sure to add sauce or boiled water, otherwise the products will be fried and not stewed.

Stuffed peppers in a slow cooker - recipe with photo

Cooking with step-by-step instructions, descriptions and photos is much easier, especially if you have just begun to master the intricacies of cooking. Such recipes help you understand the details in more detail and see the final result in advance. In addition, with the help of such master classes, you can not only learn how to cook correctly, but also how to prepare a beautiful presentation and make an effective presentation. Try any recipe for stuffed peppers from the options below and find the one that suits your taste best.

With meat

You can stuff the insides of bell peppers with almost anything you can find at hand, but the dish with the addition of meat and buckwheat is much tastier, more satisfying and more appetizing. If you don’t want to spend a lot of time preparing food, boil buckwheat porridge in the evening, pass the meat through a meat grinder and process the vegetables. In this case, the cooking time will be only half an hour.

Ingredients:

buckwheat – ½ cup;
onion – 3 heads;
pepper – 8 pods;
meat – 500 g;
pasta – 4 tbsp. l.

Cooking method:

Boil buckwheat porridge in salted water until half cooked.
Sauté finely chopped onion in a frying pan.
Combine the prepared onion with buckwheat and season with spices. Mix the porridge with meat.
Fill the prepared vegetable molds with the filling and place them on the bottom of the multicooker.
Pour the preparations with tomato sauce made from pasta and 3 glasses of warm water.
Stew the stuffed peppers with meat in the “Soup” mode for about 45 minutes.

With meat and rice

Very often, housewives use ready-made minced pork and beef as a meat component, but it can be replaced with regular chicken fillet. Cut the chicken meat into very small cubes and fry in a saucepan with onions, or grind the breast in a blender. If you want something special, new, unusual, then instead of raw fillet, take baked or smoked chicken.

Ingredients:

cooked rice – 1 ½ cups;
chicken fillet – 0.5 kg;
garlic – 2 cloves;
tomato paste – 1/3 cup;
sour cream - 1 tbsp.;
water – 4 tbsp.

Cooking method:

Using the frying mode, cook the sautéed onions.
Cut the fillet into cubes, add to the onion and fry with sour cream for 5-7 minutes.
Mix the meat mixture with rice, add garlic and spices. Fill all the peppers with filling.
Place the preparations in a slow cooker, pour in tomato sauce and water.
Close the lid of the device and select the “Soup” program.
It takes 45 minutes to stew peppers stuffed with meat and rice.

Classic

Meet stuffed peppers - a classic recipe! The taste of this dish is familiar to many from early childhood. Sometimes it may seem so elusive that it is impossible to replicate it today, but dreams always come true. You will learn how to cook delicious tender peppers stuffed with rice and minced meat from this step-by-step recipe with photos. Don’t delay cooking, please your family with your favorite dish today.

Ingredients:

pepper – 10 pcs.;
minced meat – 500 g;
boiled rice - 1 tbsp.;
onion – 3 heads;
carrots – 2 pcs.;
garlic – 2 cloves;
sour cream – 1 tbsp.

Cooking method:

Mix rice with sautéed vegetables and minced meat. Season the filling with spices and add garlic.
Fill the vegetable boxes with filling. Place the preparations in the multicooker.
Mix spices, half a glass of water with sour cream. Pour in the gravy.
Close the lid of the device and select the “Extinguishing” mode on the display for an hour and a half.

Dietary in a slow cooker

Finding a dietary recipe for stuffed peppers in a slow cooker with a photo is not such an easy task, but it is quite doable. Try replacing the main ingredients - meat and rice - with healthy vegetables. The nutritional value of such a dish is only 58 kcal. For comparison, in peppers prepared according to the classic recipe, which contains meat and rice, the energy value reaches 91 kcal.

Ingredients:

peppers – 6 pcs.;
tomatoes – 2 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
canned beans - 1 can;
garlic – 2 cloves.

Cooking method:

Sauté finely chopped vegetables with garlic and spices in vegetable oil.
Mix with canned beans, stuff the pepper halves with the vegetable mixture.
Place the ingredients on the bottom of the multicooker and fill with water.
We set the “Cooking” program on the display for half an hour.

With minced meat

A multicooker is a wonderful kitchen assistant. If this device could be compared with fairy-tale characters, then she would become a domestic Cinderella. You only need to prepare the products and put them in the bowl, the miracle machine will do the rest itself. It is equally important that the peppers in the slow cooker will never burn, and a sound signal will notify you that the dish is ready.

Ingredients:

peppers – 10 pcs.;
minced meat – 0.5 kg;
cooked rice – 1 tbsp.;
onion – 100 g;
carrots – 100 g;
tomato paste – 2 tbsp. l.

Cooking method:

Finely chop the onion and carrots, sauté in sunflower oil, and then mix with rice and minced meat.
Fill vegetables with filling. Place the pieces, tail up, on the bottom of the multicooker.
Mix tomato paste with water and pour the gravy over the vegetables.
Turn on the “Extinguishing” program and set the timer for 75 minutes.
15 minutes before the end, season the dish with spices.

With rice

Nowadays, many have begun to adhere to the Orthodox canons. When snow just begins to fall outside the window or, on the contrary, the first drops of spring begin to run, all believers face a test of the soul - fasting. During this period, it is very important not only to adhere to all church laws, but also to correctly formulate a diet. Meatless stuffed peppers will be a great addition to the menu.

Ingredients:

pepper – 6 pcs.;
mushrooms – 250 g;
onion – 1 head;
carrots – 1 pc.;
rice – 150 g;
tomato juice – 1 tbsp.

Cooking method:

First you need to cook, rinse and cool the rice.
Grind the onions and carrots in a blender, mix the vegetables with rice.
Cut the mushrooms into small cubes and sauté in sunflower oil until all the liquid is gone.
Add mushrooms to rice-vegetable mixture.
Fill the vegetables with the filling and place them upright in the slow cooker.
Pour in tomato juice or cream sauce and close the lid of the device.
For cooking, select the “Stew” mode.

With vegetables and minced meat

Another simple recipe for delicious peppers, which are additionally stuffed with vegetables. If desired, you can always modify it a little, for example, add frozen green beans, capers, and replace onions with herbs. A lot will depend on your preferences. Just remember to defrost frozen foods first and drain the water, otherwise the aromatic dish may be spoiled.

Ingredients:

pepper – 1 kg;
meat mixture – 600 g;
boiled rice – 1 tbsp.;
onion – 1 pc.;
carrots – 1 pc.;
tomato paste – 3 tbsp. l.;
sour cream – 1 tbsp.

Cooking method:

Cut half the peppers into thin strips, boil the second half in boiling water for 3 minutes.
Chop the onion and carrots into small cubes, sauté the vegetables until tender with pepper and salt.
Mix onions, carrots, rice with minced meat.
Fill the cavities in the boiled pepper with the filling.
Place the preparations on the bottom of the bowl and fill with tomato-sour cream sauce.
We will simmer on the “Soup” mode for 20-30 minutes.

No rice

Why do you need rice in the filling for peppers? It helps all the ingredients stick together and adds flavor and calories to the dish. If you are not a big connoisseur of this cereal or you simply don’t have it on hand at the moment, do not despair, but simply replace the rice with vegetables: fresh mushrooms, carrots and tomatoes. It will turn out no worse than a traditional dish.

Ingredients:

peppers – 5-7 pcs.;
minced meat – 500 g;
onions – 3 pcs.;
mushrooms – 300 g;
tomatoes – 4 pcs.;
carrots – 1 pc.

Cooking method:

Grate onions and carrots and sauté in a slow cooker on the “Fry” mode until half cooked.
Transfer half the vegetables to a bowl and add the mushrooms to the slow cooker.
Mix the fried filling with minced meat.
Pour boiling water over the tomatoes, remove the skin and finely chop.
Add the second part of the onion and carrots to the tomatoes, add half a glass of water and simmer for 5-7 minutes.
Stuff the dough with the first filling. Place in a slow cooker.
Place tomato dressing on top of them and close the lid.
To stew, select the “Soup” program and set the timer for 45 minutes.

How to cook frozen stuffed peppers

Not only kitchen appliance manufacturers are rushing to help young housewives, responsible food suppliers also want to help. That's why frozen peppers appeared on store shelves for sale. The main task of semi-finished products is to reduce the time for preparing a hearty and nutritious lunch. How to cook frozen stuffed peppers in a slow cooker correctly? This recipe will tell you about all the subtleties better than other words.

Ingredients:

minced meat – 0.25 kg;
frozen pepper – 2 pcs.;
boiled rice - ½ tbsp.;
grated cheese – 50 g;
onion - 1 head.

Cooking method:

Mix boiled rice with minced meat and finely chopped onion.
Fill the insides of the frozen peppers with the filling and place them in the steamer bowl of the multicooker.
To cook frozen vegetables, set the “Steam” mode on the display and double the cooking time.
After the beep, we open the lid, but we don’t get the pepper. Decorate the dish with grated cheese and turn on the “Baking” mode.
Fry the tops for 7-10 minutes.

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Stuffed peppers in a slow cooker: recipes

Stuffed peppers in a slow cooker can be stewed or baked, in sour cream or tomato sauce, or simply in broth. As you want it, your magic saucepan will cook it. The filling for stuffed sweet bell peppers is usually made from minced meat and rice, sometimes for juiciness I add sautéed vegetables directly into it. The taste of the usual stuffed peppers with meat can be diversified by adding cottage cheese, cheese, herbs to the minced meat, or even replacing it with a mixture of vegetables. The main thing is to be in a good mood and with love for your loved ones, put all the ingredients into a miracle pot, then you are guaranteed a delicious dish! Jokes aside, there is some truth in this and many will agree with me. For those who have not yet acquired a miracle multicooker, we prepare stuffed peppers in the traditional way on the stove or in the oven.

So today we will cook

Stuffed peppers in a slow cooker

My step-by-step photo recipe is indecently simple (for the very lazy or very busy), and also easy to digest: we prepare the dish without any preliminary frying. Mothers of small children will understand me. For those who are not yet ready to give up fried foods and dressings in the form of tomato paste, enjoy them for your health. Then you will need to spend time pre-sautéing vegetables (onions and carrots) in a frying pan or directly in the multicooker bowl. I cook my stuffed peppers in a Panasonic slow cooker with a large bowl. To fill a smaller saucepan, you need to reduce the number of peppers. The cooking time for peppers in a multicooker depends on the selected mode: “baking” or “stewing” (the first program cooks peppers faster).

For stuffing, I use fresh bell peppers, one might even say early. Instead of tomato paste, I use fresh ground tomatoes (tomato juice from them). In winter, stuffed peppers with minced meat and rice can be prepared from frozen or canned peppers from the summer.

Ingredients:

Medium size bell pepper – 10-12 pieces,
Minced meat (from mixed types of meat) – 0.8-1 kg,
Rice, boiled until half cooked - about 1 cup,
Carrots – 2 pieces,
Onion – 1 head,
Fresh tomatoes - 4-5 pieces,
Salt,
Pepper,
Bay leaf - 2 pieces,
Broth or water (boiling water) - the amount may vary depending on the cooking method.

Cooking process:

Before cooking, fresh bell peppers need to be washed, the stem cut off and the seeds removed.

Add cooked rice to the prepared minced meat (I use round rice like Krasnodar), salt and pepper, mix until smooth. If desired, you can add 2-3 cloves of garlic to the minced meat. I don’t write it in the ingredients, it’s not for everyone.

Stuff fresh peppers with meat, chop onions, grate carrots. Cut fresh tomatoes in half and grate them on a coarse grater so that the peel remains in your hands, and the pulp and juice are in the plate. Or do it simpler: make fresh tomato juice in a blender from coarsely chopped tomatoes (in this case, the skin can be left and punched together with the pulp.)

Place stuffed peppers with minced meat in a multicooker bowl. If there is any minced meat left, you can roll them into meatballs and place them together with the peppers. Top the peppers with chopped carrots and onions (fresh like mine or fried in vegetable oil). Pour tomato juice over the peppers, add salt and bay leaf.

If you cook baked stuffed bell peppers, select the “baking” mode in the multicooker, this will turn out faster. You just need to take into account that the liquid needs to be added a little more than half the height of the peppers with the filling, and it is advisable to lay the peppers not to the top of the multicooker in one layer, standing (filling up) or in a maximum of two, placing the peppers on the side.

So, the last step in preparing stuffed peppers: choosing a program and cooking time. There are several ways:

“Stew” mode, cooking time – 2 hours.
“Baking” mode 40 minutes + “Stew” program 1 hour.
“Baking” mode 40 minutes (I indicate the time for a multicooker with a large “” or “Redmond” type bowl without pressure, that is, not pressure cookers).

After the signal, we serve a delicious dish of peppers and meat; I prefer to eat greens fresh.

I also advise you to prepare baked stuffed peppers in the form of boats in French

Anyuta wishes you bon appetit.

Many people agree that stuffed peppers are one of their favorite dishes. It is not only appetizing and tasty, but also very filling. When you cook these peppers, the whole apartment is filled with simply divine aromas; you involuntarily remember the summer sun, fresh juicy vegetables and herbs. What’s very good is that you can stuff it with anything. Naturally, most often the filling is filled with minced meat and rice, but this is far from the only option. Vegetarians will love peppers stuffed with vegetables, and many will appreciate gourmet peppers with seafood and cheese.

Another very significant advantage of this dish is that it can be frozen, spending just one evening preparing homemade semi-finished products. This article will tell you how to cook frozen stuffed peppers so that everyone will enjoy this aromatic and vitamin-packed dish. For busy and working people, this is a real lifesaver, since a hearty and tasty dinner will be ready in just 20-30 minutes.

Frozen peppers in a pan

Ingredients:

frozen peppers – 5 pcs.
onion – 1 pc.
carrots – 1 pc.
sour cream – 1 glass
tomato paste – 1 tbsp. spoon
celery root – 1 teaspoon
pepper and salt - to taste
dried dill – 1 tbsp. spoon
vegetable oil – 2 tbsp. spoons

Of course, you can simply cook the peppers in the gravy, but professional housewives recommend first frying the onions and carrots. Pour the vegetables with a mixture of sour cream and tomato paste, seasoned with salt, pepper, dill and grated celery root. Let the mixture boil and pour it over the frozen peppers placed in the pan. The peppers should be almost completely covered in sauce; simmer a little more than fresh peppers, about 40-50 minutes.

Frozen peppers in the oven

Components:

frozen peppers – 5-7 pcs.
sour cream – 200 g
Italian herbs – 1 teaspoon
vegetable oil – 5 ml
grated cheese – 100 g

Grease a baking sheet with oil and place the peppers on top; you do not need to defrost them first. Pour in sour cream, season with Italian herbs, bake for 30 minutes. Then sprinkle with grated cheese and cook for about 5-7 minutes until deliciously browned.

Frozen peppers in a slow cooker

This method is suitable for those who want to minimize their efforts, but are not in a hurry.

Components:

semi-finished products – 8 pcs.
sour cream – 1 glass
ketchup – 2 tbsp. spoons
basil – 0.5 teaspoon
oregano – 0.5 teaspoon

Place the peppers in a multicooker bowl, pour in a mixture of sour cream, ketchup, water, oregano and basil. It is important that the peppers stand minced side up without falling. Simmer the dish on the “stew” mode for 2 hours.

Helpful Tips:

To prevent rice from turning into porridge during cooking, we recommend putting it in the pepper raw or semi-raw.

When preparing minced peppers, it is better to use non-lean meat, otherwise the filling will be too dry.

If you decide to defrost the peppers, you should not do this at room temperature, as this will cause them to lose their appetizing appearance. Just place them on a plate and put them in the refrigerator.

Don't be afraid to experiment with fillings, try even the most unexpected products: crushed potatoes, for example. For juiciness, you can add fried onions and carrots to the filling.

Get creative with the sauces you use to cook your frozen peppers.

If you know how to cook frozen stuffed peppers, you can enjoy the amazing taste of your favorite dish at any time of the year. In addition, you will significantly save time on preparing a hearty meal.

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How to cook stuffed peppers - recipes for cooking in a slow cooker and in the oven, preparing for the winter

Homemade vegetable-based dishes are always tasty and healthy, especially when it comes to peppers. Most housewives prepare only salads with it, but it is also perfect for hot dishes. How to make stuffed peppers tasty and quickly, and is it possible to make a frozen semi-finished product from them?

How to cook stuffed peppers

According to the general algorithm of creation, this dish has many similarities with cabbage rolls, especially the classic version, where the filling is twisted meat with the addition of rice. Even sour cream sauce, which is often used here, carries with it a similar associative series. However, even housewives familiar with the technology of preparing cabbage rolls may have a question about how to make stuffed peppers. Professionals distinguish 3 methods:

Cut the cups in half crosswise. Fill with filling, fold back - “close”. Wrap in foil and bake on a baking sheet.
Cut a hole on top and stuff through it. Cook in a saucepan.
Divide in half with a longitudinal line - boats. Make stuffed halves, place on a baking sheet, bake or steam.

Most housewives are interested in how long to cook stuffed peppers so that they do not soften to a shapeless state, but also do not remain soggy. It depends on the filling:

if it has not been thermally processed, leave it for an hour or a little more (for meat);
if the filling was fried/stewed, or only vegetables were used, the dish can be prepared in half an hour.

This block offers you the most common methods, following which you can prepare delicious stuffed peppers with a minimum number of errors. The technology of working with a multicooker, and classic cooking on the stove, and baking in the oven are considered. After reading the information given below, you will understand how to cook stuffed peppers using all available kitchen appliances. The photos will help you figure out how to add the filling and prepare it at the initial stage.

Stuffed peppers with meat and rice

Professionals recommend using a vegetable with thick walls for this dish: it will not boil too quickly. It is better to take round rice, as it is softer than long rice. A simple recipe for stuffed peppers with meat is suitable even for housewives without much culinary experience. The steps are explained step by step, and detailed photos will help you figure out how to fill and how to cook stuffed peppers correctly.

Ingredients:

minced meat – 240 g;
bell peppers – 4 pcs.;
rice – 2/3 cup;
bulb;
carrot;
tomato paste – 1 tbsp. l.;
ground pepper;
salt;
oil for frying.

Cooking method:

If you are using round rice, soak it in water for a couple of hours. For the long one, such manipulations are not necessary - it is washed until the water is clear and poured into the pan. Cook the cereal until completely cooked.
Prepare the minced meat: first fry the chopped onion in a frying pan, and when it becomes transparent, add the meat mixture to it. At maximum power, turning occasionally, fry until clearly golden brown.
Add grated carrots, pepper, a spoonful of tomato paste. Simmer for another 3-4 minutes at medium power and cover.
Cut out the stalk area of the peppers and remove the seed part. Rinse them from the inside. Fill very tightly.
How to stew stuffed peppers in a saucepan? Pour water so that it is 2 fingers below their own height. You can cook them in 50-60 minutes.

Stuffed peppers in a slow cooker

This dish is low in calories, since the food is not fried, and fatty pork is replaced with poultry. If you want to shorten the cooking time of the peppers (to maintain their crisp texture), simmer the turkey longer. The dietary recipe for stuffed peppers in a Redmond multicooker, given here, will also work well with models from the Polaris and Panasonic brands.

Ingredients:

turkey – 300 g;
tomatoes – 3 pcs.;
bulb;
peppers – 5 pcs.;
paprika;
salt;
a bunch of greenery;
sour cream – 1 tbsp. l.

Cooking method:

Cut the turkey into small cubes. Place in the multicooker bowl, add 0.5 liters of water, and set the “quenching” mode. Prepare in 40-45 minutes.
Chop the onion and cut the tomatoes in the same way as turkey. Add torn herbs, sour cream, stewed meat.
Fill the pepper halves with the resulting filling and place them on the bottom of the multicooker. Add 3 glasses of water and salt it. Cook on “simmer” for 45 minutes.

Pepper stuffed with vegetables

Tasty, healthy and fast - the ideal definition for this recipe. If you like light but nutritious meals, you should learn how to make stuffed peppers with vegetables. Mushrooms are an optional element: for a dietary dish they are excluded, in other situations you can take either fresh, salted or pickled. It is not necessary to fry the latter.

Ingredients:

mushrooms – 210 g;
bell peppers – 4 pcs.;
black olives – 7-9 pcs.;
cherry tomatoes – 10-12 pcs.;
bulb;
ground sweet red pepper;
crackers;
cheese – 100 g;
butter – 30 g + for frying.

Cooking method:

Fry mushrooms with chopped onion.
Cut olives and cherry tomatoes into halves.
Grate the cheese coarsely.
Prepare peppers for stuffing: cut in half lengthwise, remove seeds.
Fill each boat with a mixture of mushrooms, olives, tomatoes, onions, croutons and cheese. Season with paprika.
Cook the stuffed peppers for half an hour, oven temperature – 200 degrees.

Stuffed peppers in the oven

This Lenten recipe is appreciated in vegetarian cuisine. There is no meat, but peppers stuffed with vegetables and rice in the oven are filling, especially when served hot. If desired, you can sprinkle the dish with hard cheese in the last minutes of baking, turn on the “grill” mode and wait for a golden brown crust to appear as in the photo. You don't even need a side dish for this stuffed pepper.

Ingredients:

bell peppers – 8 pcs.;
small carrots – 2 pcs.;
round rice - a glass;
cauliflower – 170 g;
salt, ground pepper;
tomato paste – half a glass;
vegetable oil.

Cooking method:

Rinse the rice several times and soak for half an hour.
Separate the cabbage inflorescences and grate the carrots. Fry these products in vegetable oil without adding salt. Grind with a pestle.
Wash the sweet peppers and cut them in half lengthwise. Remove seeds from inside.
Prepare the rice by boiling it in salted water.
Mix tomato paste, carrot and cabbage mixture, rice. Salt and pepper.
Stuff each half very tightly with the filling.
Place on a deep baking sheet with the back down, pour about a glass of water so that the stuffed peppers do not burn. Cover with foil and cook for about 45 minutes. Oven temperature – 190 degrees.

Stuffed peppers for the winter

For long-term storage, vegetable dishes are either frozen or canned. It is very easy to prepare peppers stuffed with vegetables for the winter in jars: select the desired filling, fill the vegetable in the same way as other recipes and pour in a light vinegar marinade. Remember that the jars must be sterilized first, and after filling, the procedure is repeated until sealing.

Ingredients:

peppers – 3 pcs.;
white cabbage – 200 g;
carrot;
salt;
vinegar 6% - 1 tbsp. l.

Cooking method:

Chop the cabbage and grate the carrots. Mix them, salt and pepper. Let stand overnight.
In the morning, drain the liquid and stuff the tops of the peppers with the cabbage-carrot mixture. Fill the jar with them.
Combine the remaining juice with vinegar and pour it over the stuffed peppers.
Cover the jars, sterilize in a saucepan, and roll up.

How to cook frozen stuffed peppers

Semi-finished products are a very convenient way to store dishes. It is important to remember here that only a small hole is cut out for this product, so the question of how to stuff peppers does not arise - there is only one way. Afterwards, you need to pay attention to packaging the semi-finished product: there should be no air or moisture inside, otherwise it will freeze.

Ingredients:

bell peppers – 10 pcs.;
young zucchini;
tomatoes – 3 pcs.;
carrots – 2 pcs.;
bulb;
tomato sauce – 2 tbsp. l.;
spices;
oil.

Cooking method:

Cut a large hole on top of each pepper.
Cut zucchini and tomatoes into cubes.
Grate the carrots and fry with chopped onion until golden brown.
Combine the filling elements, mix, add a little tomato sauce to them.
How to cook frozen stuffed peppers? Fill them with the resulting mixture, wrap them in foil, put them in a bag, tie them very tightly and put them in the freezer.

Video: stuffed peppers - classic recipe

sovets.net

Stuffed peppers in a slow cooker: recipe

Published 05/24/2014 Posted by: miracle Calories: Not specified Cooking time: Not specified

Recipe of the day: stuffed peppers in a slow cooker. Prepare a delicious, satisfying and nutritious dish with us.

Let us remind you that last time we prepared this dish in the oven.

Ingredients:

Several bell peppers (can be frozen); - onions; - carrot; - rice; - minced meat (preferably beef); - salt; - spices to taste.

For the sauce:

Sour cream 20% fat - ketchup - mustard

Preparation

1 Rinse the rice thoroughly in cold running water and soak in it for 7-10 minutes. Drain the water, transfer to a multicooker bowl, and cover with cold water.

2. In the multicooker menu, set the “Rice” or “Pilaf” program.

3. Peel the onions and cut them into small cubes.

4. Peel the carrots and grate them on a fine grater (I used frozen carrots).

5. Defrost the minced meat and add it to the bowl with the onions and carrots.

6. When the rice is cooked, cool it a little and transfer it to a bowl with vegetables and minced meat.

Add salt, spices to taste and mix gently. The filling for stuffed peppers is ready.

7. Now you need to wash the peppers, clean them of grains and stalks. Since I like to prepare vegetables for future use (I freeze them), I used frozen peppers. It turns out very convenient and economical. In the fall, when vegetables are very cheap on the market, I immediately buy several kilograms of peppers, wash them, peel them from stems and seeds, dry them on a towel and put them in the freezer. Then I stack them like cups to save space. There is no need to defrost them before cooking; we stuff them straight from frozen.

8. Place the stuffed peppers in a multicooker bowl in 2-3 layers.

9. Prepare the sauce: in a bowl mix sour cream, ketchup or tomato paste and mustard in a ratio of 4:2:1, i.e. Take 4 parts sour cream, 2 ketchup or tomato paste and 1 part mustard, add salt and pepper to taste.

10. Pour the resulting sauce over the peppers, trying to cover all the peppers. If your multicooker model is very powerful and you are afraid that the stuffed peppers may burn, you can add a little water to the bowl.

11. Set the multicooker to the “Baking” mode for 1 hour.

12. Stuffed peppers in a slow cooker are ready! Bon appetit!

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namenu.ru

Stuffed peppers - a dish of Bulgarian cuisine

Stuffed peppers are a fairly popular dish, both among meat lovers and vegetarians. You will learn how to cook stuffed peppers to please even the most avid critics by reading a selection of recipes with photos, videos and detailed descriptions of cooking.

The most popular stuffed pepper recipe

Despite all the variety of fillings for stuffing, the most popular is the recipe for stuffed peppers with rice and meat.

For 10 pieces take:

500 g minced veal and pork;
half a cup of rice grains;
2 pieces of onion and carrot;
100 g tomato paste;
100 ml cream;
50 g flour;
½ cup of water;
young parsley leaves;
salt, freshly ground and allspice, bay leaf;
oil for frying.

Detailed description of cooking:

Boil water in a large saucepan, add 1 teaspoon of salt and vinegar. We clean the sweet pods from stalks and seeds. Pierce it not very tightly with a fork. We lower them one at a time into the boiling water for just a little bit and put them in a colander to cool.
Chop the peeled vegetables. Fry them until golden in well-heated oil. Add them to the meat.
To make peppers stuffed with meat and rice cook faster, it is better to use already cooked cereal. But you can also cook it from raw. Cook the rice as usual and mix it into the minced meat.
The resulting mixture must be kneaded well, adding spices and adding salt to taste. Fill each pepper well with the filling and place it in a deep roasting pan with the open edge up. We also put bay leaves and sweet peas there.
Now let's make a delicious gravy in which our dish will be stewed. Fry the flour until golden in a hot, dry frying pan.
Heat the cream in a saucepan. Add tomato paste and stir until smooth. Then add flour and water alternately. Stir thoroughly, heat the resulting mass, but do not boil.
Pour the gravy into the roasting pan. Stuffed peppers with rice and meat should be simmered, covered, over low heat for approximately 40 minutes. When you serve, don’t forget to sprinkle parsley leaves on top and pour over the juice that formed during cooking.

Freezing stuffed peppers

Freezing stuffed peppers at home is very easy. And unlike store-bought, you can eat with complete peace of mind, as you will be completely confident in the quality of the product. It is better to freeze semi-finished products made according to the previous classic recipe.

Detailed instructions:

Boil the pods and cool.
We prepare minced rice and fried vegetables.
We fill the “grinders” with it, compacting the filler tightly.
Place them on a baking sheet and put them in the freezer until they are completely hardened. Then we put everything into a tight bag and store it in the freezer. Now all you need to do is defrost it, put everything in a roasting pan, pour in the sauce and simmer until done. Very simple and convenient.

Stuffed peppers in a slow cooker

Our food, cooked in a miracle device, will be especially juicy and tasty. Due to the fact that it will simmer for quite a long time in the multicooker bowl, the middle will turn out fluffy and soaked in gravy. Of course, you can fill the pepper “cups” with meat and rice, as in the previous version, but we suggest you try replacing with millet.

Necessary components for 10 “cups”:

pork – 500 g;
millet – 100 g;
carrots and onions - 2 pieces each;
cilantro leaves - a handful;

For the sauce:

tomato juice – 0.5 liters;
carrots and onions – 1 piece each;
sweet paprika pods – 2 pcs.;
a little chili;
cloves of garlic – 1-2 pieces;
Oleina for frying;
salt, spices as desired.

Detailed instructions for the cooking process:

We will not brew “glasses”. We just pierce them in several places with a toothpick.
Grind the meat and vegetables using a blender. Add washed millet and cilantro leaves to them. Mix the minced meat with salt and spices. If it turns out too dense, add a little water (50 grams).
Fill the grinders with the resulting mass and place them in the multicooker bowl.
Cut the vegetables for the sauce into thin strips and fry them until golden in a heated Olein. Fill with tomato, add pieces of chili and garlic. Simmer for 10 minutes.
Pour the resulting sauce and close the device. Cook for about an hour in the “stew” mode. Place the finished stuffed bell pepper on a plate and be sure to pour the sauce over it.

Stuffed peppers in the oven

If you love experimenting in the kitchen and can't resist making innovative additions to already ordinary dishes, then you should definitely like this method of cooking.

For 10 large peppercorns you will need:

chicken – 600 g;
fresh mushrooms – 500 g;
onion - 2 heads;
tomatoes – 3 pcs.;
cheese – 200 g;
dill greens - a bunch;
frying oil;
sour cream – 300 ml;
flour – 70 g;
salt, seasonings to taste.

Description of cooking step by step:

Chop the onion and fry until golden. Add mushrooms, previously cut into cubes, to it. Fry until done and set aside to cool.
Grind the chicken in a meat grinder. Add fried onion and mushrooms, any spices, and salt to it.
Pour boiling water over the tomatoes and remove the skins. Finely chop and add to mince. Add half the cheese there, which needs to be grated.
We cut the grinders lengthwise, remove the seeds and fill them with filling. Place them in a wide and deep baking tray.
Warm up the sour cream and gradually add fried flour into it. Stir well until smooth. Bring to a boil, but do not boil. Add finely chopped dill. Pour everything into a baking tray.
Cook in sour cream sauce for at least 40 minutes. The oven should be heated to 180 degrees. Before finishing baking, take it out, sprinkle with cheese and keep in the oven until it melts.

Stuffed peppers in a pan

This dish is easy to make low-calorie; you just need to exclude meat from the composition. Try it with vegetables and rice.

List of necessary products for 10 pieces:

2 cups boiled rice;
2 onions;
1 large carrot;
half a cup of sour cream;
100 g creamy spread;
1 liter of seedless tomato puree;
a handful of basil leaves;
a couple of garlic cloves;
salt, curry, bay leaf.

Detailed description of the preparation process:

Melt the spread in a frying pan and fry vegetables in it. Add boiled cereal, sour cream, curry to them. If desired, add some salt. Mix everything well and let cool.
We form the pepper into cups and boil them in boiling water for a little while.
Boil tomato puree with bay leaves and garlic. Add salt and basil leaves.
Fill the peppers with the rice mixture and place them in a saucepan. Pour in the tomato and simmer, covered, at low temperature for about half an hour. Peppers made in this way will be tasty both hot and cold.

Stuffed peppers for the winter

There are many ways to preserve it. Of course, they fill it not with meat, but with vegetables. Most often they are canned with cabbage and carrots. Brine or tomato juice is used as a marinade. We want to tell you a method of canning in tomatoes.

Required products for 20 pods:

peeled carrots and onions - half a kilogram each;
cabbage – 1 medium head;
salt, pepper, bay leaf;
30 g sugar;
seedless tomato juice - about 3 liters.

Description of the cooking process:

Grind the carrots on a medium grater, finely chop the onion. Shred the cabbage into thin strips.
In a large frying pan, fry the onions and carrots.
Add some salt to the cabbage and crush it a little with sugar. Fry in heated oil until soft and mix with the rest of the vegetables.
In a large container, bring the water to a boil, dissolve the salt (for 3 liters - 1 tablespoon). Place the peeled peppers here and cook for about half an hour. Place them in a colander and leave to cool.
Fill each pod with the vegetable mixture and place it in a jar with the open cut side up.
Boil tomato juice and add salt to taste. Pour this boiling water over our canned food. Place in a deep bowl of water to sterilize for 30 minutes.
Roll up the cleaned lids and place upside down overnight. Be sure to wrap yourself in a warm blanket. Store as usual in a cool place out of direct sunlight.

Peppers stuffed with different fillings will be a great addition to your daily diet. The dish is quite simple to make and affordable. Be sure to try cooking it - you will like the result.

Video: Homemade stuffed peppers

Stuffed peppers

Step-by-step recipe for cooking stuffed peppers in a slow cooker

We will need:

Red sweet bell pepper - 1200 gr.
Minced beef - 500 gr.
Minced chicken - 200 gr.
Short grain rice - 100 gr.
Carrots - 2 pcs.
Onions (preferably sweet) - 2 pcs.

For the tomato sour cream sauce:

Tomato paste - 2 tbsp.
Sour cream - 3 tbsp.
Flour - 1 tbsp.
Olive oil - 2 tbsp.
Approximately 3 glasses of water
Salt to taste
Black pepper to taste

For the sour cream and garlic sauce:

Sour cream - 3 tbsp.
Fresh dill - bunch
Garlic - 3 cloves
Approximately 3 glasses of water
Salt to taste
Black pepper to taste

For Homemade Italian Basil Sauce:

Garlic - 2 cloves
Tomatoes in their own juice - 800 g
Olive oil - 2 tbsp.
Salt to taste
Ground black pepper to taste
Fresh basil leaves - 3 tablespoons (dry basil - 1 tablespoon)
Red pepper flakes

How to choose vegetables for stuffed peppers

When purchasing peppers for stuffing, try to choose peppers that are the same size, preferably medium. For a brighter and more beautiful dish, use multi-colored bell peppers. There are no special requirements for carrots, but you need to choose onions that are not bitter or spicy. The ideal onion flavor is sweet, the sweeter the better. Some even use red sweet onions.

Preparing vegetables

Peel the onions (you can set them aside for coloring Easter eggs), finely chop the onion, and set aside for now. Carrots must be thoroughly washed, peeled and grated on a coarse grater. Then you need to mix the onions with carrots, add salt and ground black pepper to taste and fry the vegetables in olive oil, after adding a spoonful of tomato paste. You can fry it either in a frying pan (over low heat and stirring constantly so as not to burn), or in a slow cooker using the “Frying” or “Baking” mode. Some multicookers heat the bowl very hot in the “Frying” mode, so it is better to constantly stir the vegetables during the cooking process. Once the frying is ready, you can start making the filling for the peppers.

How to make stuffing for stuffed peppers

To do this, you need to divide the frying into two parts. One part of the onions and carrots in vegetable oil should remain in the slow cooker, the second part of the frying should be placed in the cup where the filling will be prepared.

It is best to use short-grain rice for stuffing stuffed peppers, as long-grain varieties can quickly boil over. Before adding the cereal to the filling, rinse thoroughly several times until the water becomes completely clear. After this, clean rice should be mixed with onions and carrots.

Then you need to put the pre-prepared minced meat into the cup. You can use either purchased minced meat or make it yourself.

Homemade minced meat can be made from one type of meat, for example: beef, pork, turkey or chicken; and combined minced meat from several types of meat. You can also add your favorite spices, then the stuffed peppers will turn out with a brighter taste. The most common option is minced beef and pork in approximately equal proportions. If you want a more dietary version of the stuffed peppers recipe, prepare minced turkey or white meat chicken (breast). In this case, stuffed peppers with turkey can even be used as a children's dish. For example, at a children's birthday party it is very convenient to arrange them in portions on plates.

To prepare minced meat, take the meat of your choice, cut it into pieces convenient for your model of meat grinder and grind it. You can add a little white bread when rolling, this will make the taste of the minced meat more delicate. If you are using ready-made store-bought minced meat, simply add the required amount of minced meat to the cup with the filling. Add salt, ground black pepper or other spices of your choice to the filling. Then all the ingredients should be mixed very well.

Now let's move on to the bell peppers. Vegetables must be thoroughly washed and all seeds removed. It doesn't hurt to taste the peppers before stuffing them so you don't miss pollinated peppers. If you come across such peppers, and they taste very bitter, the dish will be hopelessly spoiled. It is better to cut the stalks of the peppers very carefully, in a circle - then it will be more convenient to put the prepared minced meat inside the vegetables. In some recipes, the stalks are not thrown away, but baked in the oven and covered with the finished stewed peppers like lids. This serving option can be seen in the photo.

How to stuff bell peppers

After this you can stuff the peppers. It is most convenient to add the filling using a teaspoon. Do not try to stuff the peppers very tightly to the top; they may burst if the rice swells too much during stewing. It is better to place the filling so that there is some space left on top. In this case, the peppers will not lose their shape during cooking, and the dish will be very beautiful when served.

All that remains is to place the stuffed peppers in the slow cooker on a layer of the remaining onion and carrot fry. Additionally, there is no need to lubricate the multicooker bowl with anything, since the peppers will be covered in sauce, in which they will be stewed.

Try to place the stuffed peppers upright, with the stems facing up, so more of them will fit in. Do not pack the stuffed peppers too tightly; they will expand slightly as they cook.

Sauce options for stuffed bell peppers. Tomato-sour cream sauce.

According to the classic recipe, stuffed bell peppers are stewed in tomato-sour cream sauce - made from water, sour cream, flour and tomato paste. The tomato-sour cream sauce is prepared as follows: mix the listed ingredients well, and then add salt and black pepper to taste. After the sauce is made, you can put a small amount of it in a separate container. When serving the dish, it is good to use it either as a gravy, or put it separately in a gravy boat (as seen in the photo).

If you want to prepare a dietary version of stuffed bell peppers, then instead of sauce it is better to simmer the vegetables in water.

All that remains is to pour the prepared sauce over the peppers almost to the very top so that the sauce reaches the edges of the peppers and set the multicooker to the desired mode - “Stewing” - for an hour and a half.

As soon as the final beep of the multicooker sounds, the peppers are ready. You can serve them with gravy from the slow cooker, or you can put a separate gravy boat with different sauces.

You can serve stuffed peppers with very tasty sauces - this will only benefit the dish, and the taste of the pepper will be revealed even better. You can choose any one according to your taste. Sour cream and garlic sauce is more spicy and piquant, tomato and sour cream sauce is soft and classic. And the whole family will love homemade Italian sauce!

Sauce options for stuffed bell peppers. Sour cream and garlic sauce.

The sour cream and garlic sauce is prepared like this. You need to take a bunch of fresh dill, rinse and sort it so that only small greens remain. We don't need thick stems; they can be set aside for autumn pickling and pickling of vegetables. Then finely chop the selected small sprigs of dill and lightly crush them with a knife to release the juice. After this, you need to pour the dill into a cup with sour cream and mix gently. Take out the garlic, peel a few cloves and squeeze through a garlic press. If you don’t have this tool at hand, then you need to chop the garlic very finely, the finer the better. Then mix all the ingredients thoroughly again. If you are going to stew stuffed peppers in this sauce, you need to dilute it with water. If you use this sauce to serve a dish, you do not need to dilute the sauce with water. For this sauce it is important that it sits a little.

Sauce options for stuffed bell peppers. Homemade Italian basil sauce.

Homemade Italian basil sauce is also great with stuffed peppers. It is prepared simply:

Prepare the greens. Wash fresh basil herbs well, rinse under running water, then dry with paper towels or in a special herb dryer. Do not neglect this advice; it will be easier for you to chop dried herbs. If you have dry basil, you don’t need to wash it, just chop it additionally if you come across large dry leaves.

Take garlic, peel a few cloves and chop it. If possible, put the garlic through a garlic press; if not, just finely chop. Next, heat a small amount of extra virgin olive oil (about 2 tablespoons) in a small saucepan or ladle over medium heat. Once the oil is hot, add the minced garlic. You need to fry lightly, for a maximum of five minutes, and during this time you need to make sure that the garlic does not brown.

After this you need to add chopped tomatoes. You can use both fresh tomatoes and tomatoes from a can in their own juice. Make both recipes and choose the one that suits your taste best. After adding the tomatoes, increase the heat under the pan and wait until the future sauce boils. After the mixture boils, the heat must be reduced. Then you need to add salt, ground black pepper to the sauce (it is better to grind it just before adding it in a special spice grinder), red hot pepper flakes and finely chopped basil. Continue cooking the sauce over low heat, stirring constantly for another three to five minutes, then remove from heat.