Stuffed peppers in the Philips multicooker

Name: Stuffed peppers in the Philips multicooker
Ingredients: 8 medium bell peppers; 1 teaspoon olive oil; 1 medium onion (150 g); 1 medium carrot (100 g); 600 g mixed ground meat; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 tablespoons tomato paste; 90 g rice; 120 ml water; 2 tablespoons flour; 1500 ml water

Diverse - Stuffed peppers in the Philips multicooker by Jeana D. - Recipia

Stuffed peppers in the Philips multicooker are usually served for lunch, with meat and rice, and the peppers turn soft after cooking. The filling of mixed meat, rice and vegetables stays enclosed under a layer of flour, and cooking juices collect in the pot for serving. I choose peppers of similar height so they sit well in the pot. Prep: 25 minutes. Cook: 135 minutes. Rest: 20 minutes. Total: 180 minutes. Serves: 4. Approximately 580 kcal and 32 g protein per serving.

Ingredients

8 medium bell peppers
1 teaspoon olive oil
1 medium onion (150 g)
1 medium carrot (100 g)
600 g mixed ground meat
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons tomato paste
90 g rice
120 ml water
2 tablespoons flour
1500 ml water

Preparation

1. Cut a lid around the stem of each of the 8 peppers, remove the seeds and ribs, then wash and drain them. Chop the onion and carrot. 2. Add 1 teaspoon of oil to the multicooker pot, add the onion and carrot, and select MENU, the FRY program, then COOKING TIME and 15 minutes. Press START and stir from time to time. After 5 minutes, add the meat, 1 teaspoon of salt and 1/2 teaspoon of pepper; after another 7 minutes, add the tomato paste, rice and 120 ml of water. Stir and let the program finish, until the water has evaporated. 3. Turn off the appliance and leave the filling to cool for 20 minutes. 4. Fill the peppers and sprinkle a thin layer of flour over the meat in each one, using 2 tablespoons in total. Arrange them upright in the inner pot. 5. Pour 1500 ml of water into the pot, up to halfway up the peppers. Select STEW, set it for 120 minutes, close the lid and press START. Check from time to time; turn off the appliance once the peppers have softened.

Notes

I serve them with polenta and a little cooking liquid from the pot. Peppers of similar size stand upright more easily and reach the same texture at about the same time. I choose ones with thick walls and a wide base, because they stay upright better while being filled. Very large peppers may need more time than medium ones, while thin-fleshed peppers soften and split sooner. Don't rush the cooling of the mixture; while it's warm, it's harder to work with and you can tear the peppers as you fill them. For a gluten-free version, replace the 2 tablespoons of flour with 1 tablespoon of cornstarch. Wheat flour contains gluten. Fattier meat may leave a layer of fat on the surface of the cooking liquid; you can skim it off with a spoon before serving. Cooked peppers keep in a closed container in the fridge for up to 3 days, and when reheating, add a little cooking liquid from the pot.