Stuffed peppers have been a favourite of mine as a child. Traditionally they are prepared in the oven, but with a pressure cooker you can have a meal ready in less than an hour. You may use green peppers if desired, we just love the red ones!
Ingredients
3/4 cup white basmati rice
pinch of kosher salt
2 strips of bacon
1 onion, diced small
4 cloves garlic, minced
2 oz red wine
1 1/2 lbs ground meat, I used turkey, or mix beef and pork or Italian sausage
2 tbsp Montreal seasoning or beef spice mix
1 tbsp Dijon mustard
1 tbsp Worcestershire
basil, dried
thyme, dried
oregano, dried
smoked paprika
2 egg yolks
1- 16 oz can tomatoes, diced, seasoned is good including liquid
2 tbsp sun-dried oil-packed tomatoes, (optional)
3/4 cup water
1/2 cup wine of your choice
trivet for pot or use crumpled foil
8-12 bell peppers, I prefer red, yellow, or orange
16 oz tomato sauce, divided
1 tbsp salt-free seasoning of your choice
Instructions
1. Rinse basmati rice until clear (5x) and soak in fresh water with a two finger pinch of salt. (1 hour soaking is optional)
2. Meanwhile, in the pressure cooker pot sauté two strips of bacon. Remove after fairly crispy and chop into bits. Added diced onion and garlic.
3. Then deglaze (lift up the fond/bits) with a swirl of red wine. Cook until onions and garlic soften. I happened to have a few tablespoons of sun-dried oil packed tomatoes chopped so I added those. (omit if desired).
4. In a medium size bowl evenly sprinkle: Montreal seasoning, Dijon mustard, Worcestershire, basil, thyme, oregano, egg yolks, tomatoes, and paprika along with the onion/bacon mixture, and drained rice on the ground meat. Mix gently.
5. In bottom of pot place a trivet. If you don’t have one you could crumple up some foil. Place some water and wine in bottom.
6. Prepare the peppers; slice off the top and set aside. Remove the seeds and membrane. Gently place beef and rice mixture inside peppers.Don't pack too tightly. You want some room for the rice to expand. (I had 12.)
7. Mix together tomato sauce and salt-free seasoning. Layer peppers on rack and use 8 oz of the tomato sauce; placing a few tablespoons on each and then placing the reserved pepper (stem) cap. Add remaining stuffed peppers and top with remaining sauce.
8. Lock lid per manufacturer's directions. Using Manual pressure set for 4 minutes. It takes a while to come to pressure as it should be quite full. Quick release once the timer has went off. (see manual for instructions if needed) You may do toggle the valve over 2 minutes.
We serve with creamed corn and baked potatoes. And a drizzle of sour cream.
If you have some leftover rice; pressure cook 3 minutes and natural release.
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