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LOCATION: Recipes >> Pressure Cooker >> Stuffed Peppers 01

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Stuffed Tomatoes and Peppers

6 medium green bell peppers
6 medium tomatoes
1 cup white rice
1/2 bunch chopped parsley
1 1/2lb. Ground beef
1 lb. Baby carrots
1 6 oz. can tomato paste
3 tablespoons lemon juice
Salt and pepper, to taste

For the Rice Mixture Filling: In bowl, rinse rice and ground beef
together under water. Stir in chopped parsley, salt, pepper, lemon
juice and tomato taste. Stuff peppers and tomatoes with rice mixture.


3 cups water
1 tablespoon mashed garlic
2 tablespoons lemon juice
1 tablespoon dried mint (or 1/2 cup chopped fresh mint leaves)
Salt and pepper, to taste

For the Sauce: Whisk together garlic, salt, pepper, mint and water.

Using a sharp knife, slice off the tops of peppers and tomatoes.
Scoop out the seeds and inner fleshy parts of the tomatoes. Add
rice mixture filling.

Place baby carrots evenly on bottom of pressure cooker. Placed
stuffed tomatoes and peppers on top of the carrots. Pour sauce over
tomatoes and peppers. Add a plate on top as extra weight to keep
stuffed tomatoes from floating. Close lid, bring to high pressure
then lower heat on stove and cook for 5 minutes. Release pressure
using cold-water release method or automatic pressure release (if
available) according to manufacturer's directions. Open lid, remove
to serving platter and serve with pita bread and olives.


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