Peppers stuffed with quinoa, cooked in a multicooker
Description
The dish is prepared without unnecessary complications. Diversify the pepper filling with grains. Not only rice, but also millet, buckwheat, quinoa, or bulgur—the choice is vast! Also, add some vegetables to the filling—this will make it juicier. I make extra sauce and use it the next day over boiled rice—it turns out delicious. The finished dish can now be served.
Instructions
- 1
Step 1
For the filling, mix cooked crumbly quinoa with beef and pork mince. Add grated zucchini, finely chopped onion, paprika, and garlic powder. Season with pepper and salt to taste, and thoroughly mix the filling.
- 2
Step 2
Cut off the "lids" of the peppers, remove the seeds and partitions. Firmly stuff with the filling.
- 3
Step 3
Slice the onion thinly and grate the carrot on a coarse grater. In the multicooker bowl, using the "Sauté" mode, lightly brown the vegetables in oil.
- 4
Step 4
Add the sieved tomatoes and simmer for 3-4 minutes, stirring. If the tomatoes are too sour, add a pinch of sugar.
- 5
Step 5
Place the peppers in the sauce, trying to stand them upright. Pour in the salted broth, add some coarsely crushed black pepper and a couple of bay leaves.
- 6
Step 6
Simmer for about an hour. If there is a "Multi-Cook" mode, set the temperature to 95 degrees and cook for an hour and a half – the peppers will turn out very juicy.
- 7
Step 7
Serve the peppers with sauce and soft bread.