Cooking peppers stuffed in a multivark

Traditional for almost every home dish - pepper stuffed. The recipe in the multivarquet is even more simple and tasty than the usual one, extinguished on a stove in a saucepan or baked in an oven. And how much benefit from it ... After all, Bulgarian pepper is a champion in the content of vitamins. It contains a record amount of vitamins C and E, as well as beta-carotene. Due to this, pepper is in the forefront of the list of products containing antioxidants, which are necessary to preserve beauty, youth and health. And on it its vitamin and mineral composition does not end. In pepper there are almost all the useful substances needed by our body.

Everyone knows that with heat treatment, most of the vitamins and minerals are lost, and it is better to consume vegetables in fresh form. Thanks to the fact that we will prepare the Bulgarian pepper in a multivarquet, we will be able to save more than we would save while cooking on the stove.

The preparation process, including preparation, will take a little over an hour. So, let's prepare peppers stuffed in a multivarquet. The number of peppers, which will fit in the bowl of the multivark, is 7-8 pieces, which is quite enough to feed a family of three or four people, perhaps, will remain on the additive.

Preparation of stuffing can be done in a multivark, using for preparation of frying mode "Vyppe Cha. "And in order to speed up the process a little, you can turn to the usual frying pan for help.For the preparation of stuffing with the recipe" Peppers stuffed in a multivark "we will need the following products:

• A glass cooked to half-cooked and chilled rice;
• One onion;
• Two carrots (from more of it, the peppers will become sweeter);
• Meat minced meat (sorts of meat - at your discretion, most often use mixed of pork and beef);
• greenery.

To begin with, you must pass on the vegetable oil finely chopped onions and grated carrots on a large grater. As mentioned above, you can use a bowl of multivarks for this, but it is more convenient to use a frying pan. So it will be faster, and the bowl will not have to be washed several times. Next to the frying, add cooked rice, minced meat and greens, as well as salt and pepper. Everything, the filling is ready. A little more effort, and the peppers stuffed in the multivarquet will be ready.

The next stage is the preparation of the peppers themselves. To do this, they need to be thoroughly rinsed, carefully cut the hats and remove all the seeds from the inside, trying not to spoil the appearance. After all, they are "containers" for our future chic dishes. Hat can be thrown away, but can be used Cover them with stuffed peppers.

Next, it is necessary to fill each pepper tightly with minced meat, also gently, without hurrying. So it's time to put peppers stuffed in a multivark. You need to do this by installing each on the tail, top with minced meat. All prepared peppers should fit. Perhaps they will be very closely there, but it is necessary to preserve their stability.
Now you need to pour a slightly salted sauce consisting of water, tomato paste and, if desired, sour cream, half the height of the peppers, close the multivark cover and turn on the "Quenching" mode for 45 minutes.

That's all. Serve on the table, sprinkling with the sauce remaining from the stew and sprinkling with herbs.