Stuffed vegetables in a multicooker

Name: Stuffed vegetables in a multicooker
Ingredients: 300 g mixed ground beef and pork; 2 medium zucchinis (600 g); 4 medium tomatoes (600 g); 2 green bell peppers (300 g); 3 tablespoons round-grain rice (45 g); 1 egg; 1 teaspoon iodized salt; 1 teaspoon sweet paprika; 1 g freshly ground pepper; 100 g sour cream (optional)

Diverse - Stuffed vegetables in a multicooker by Florentina B. - Recipia

Stuffed vegetables in a multicooker stay intact if I leave a little flesh at the base of each zucchini. The zucchini, tomatoes, and peppers stuffed with meat and rice soften in their own sauce, and the scooped-out flesh goes into the sauce too; the multicooker keeps the heat in the pot without warming the kitchen like an oven, and the vegetables are served hot with bread. Prep: 25 minutes. Cook: 90 minutes. Total time: 115 minutes. Servings: 2. About 610 kcal and 39 g protein per serving.

Ingredients

300 g mixed ground beef and pork
2 medium zucchinis (600 g)
4 medium tomatoes (600 g)
2 green bell peppers (300 g)
3 tablespoons round-grain rice (45 g)
1 egg
1 teaspoon iodized salt
1 teaspoon sweet paprika
1 g freshly ground pepper
100 g sour cream (optional)

Preparation

1. Peel the zucchinis and cut each into three pieces. Scoop them out with a teaspoon, leaving some flesh at the base; set the flesh and seeds aside for the sauce. 2. Wash the tomatoes and peppers. Cut the tops off the peppers and remove the seeds, then cut 3 tomatoes into slices and set one whole tomato aside for the sauce. Vigorously mix 300 g ground meat with 3 tablespoons rice, the egg, 1/2 teaspoon salt, 1 teaspoon sweet paprika, and 0.5 g pepper. Fill the zucchini pieces and peppers with the mixture. 3. Arrange the vegetables in the multicooker pot and cover them with the tomato slices. Blend the zucchini flesh, pepper tops, and whole tomato. Add 1/2 teaspoon salt and 0.5 g pepper, then pour the sauce over the vegetables. 4. Set the STEW program for 90 minutes, until the vegetables are soft and the meat is cooked through. Turn off the appliance and unplug it. Serve the vegetables hot, with 100 g sour cream if you like.

Notes

I put them on the table with homemade bread, so you can mop up the sauce left on the plate too. Leftovers keep in a sealed container in the fridge for up to 3 days; reheat them with the sauce so the filling doesn't dry out. The mixed meat can be replaced with 300 g ground turkey. The filling contains egg, and the sour cream adds dairy. Choose zucchinis of a similar thickness, with firm skin and no soft spots, so the pieces fit well in the pot. Very large zucchinis often have more developed seeds; remove them before blending the flesh for the sauce. Meaty tomatoes make a thicker sauce, while very juicy ones leave it thinner. If the peppers are narrow, cut their tops off close to the shoulders, leaving room for the filling. I prefer to leave a thin strip of skin on each zucchini piece so it keeps its shape when served.