1. Soak the dried peppers in lukewarm water. After about 2 hours they will be ready to fill; remove them from the water.

2. Finely chop the onion and carrot. Preheat the multicooker on the frying setting and fry the vegetables in oil for 1 minute.

3. Add the cleaned and rinsed rice. Fry for no more than 1 minute, until translucent.

4. Sprinkle with paprika and pour in 100 ml hot water. Wait for the rice to absorb it. Add the canned tomatoes and minced meat. Season with salt, summer savory and celery.

5. Mix thoroughly.

6. Stuff the peppers with the filling and place in the multicooker. Close it and select the cabbage-roll or soup programme.

7. Serve the peppers once cooked.

8. Note: the recipe can also be made with fresh peppers. Lightly salt their insides before filling. Cook on the same programme, following the method above.

9. Additional note: with other multicooker models, cook on the soup programme for 18–20 minutes.