Stuffed Peppers from Pressure Cooker
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced meat, half and half
- 3 large bell peppers, green
- 1 large onion (s)
- 1 egg (s)
- salt and pepper
- Paprika powder, noble sweet
- 1 can (s) tomato (s), medium-sized, chopped
- 500 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Remove the lid from the peppers, remove the seeds and the white dividers. Then wash off briefly under cold water.
- Dice the onion.
- Mix the minced meat with 3/4 of the diced onion, egg, pepper, salt and paprika powder. Now fill the meat mixture into the peppers and put the lid back on top (fix it with toothpicks if necessary).
- Now place the peppers in the pressure cooker and distribute the remaining onion, vegetable stock and the can of tomatoes evenly around them.
- Now close the lid and bring to the boil using the high pressure setting. Let the peppers cook under pressure for 20 minutes. Then switch off the stove and wait until the pressure has automatically relieved so that the lid can be opened. Please don`t be put off, the peppers need this post-cooking time.
- Rice or boiled potatoes go well with this.
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