NuWave Nutri-Po 13Q, Owner'S Manual

Page: 47 / 80

47
Recipes
Directions:
1. Press “sear” button, set to 16 minutes, then press “start/stop” button.
2. Add oil, onions and tomatoes, diced tomatoes, garlic cloves, and tomato puree to
Pressure Cooker and cook until tomatoes have blistered.
3. In separate bowl, add ground chicken, cooked rice, parsley, marjoram, basil, salt,
and pepper. Mix until combined.
4. Spoon chicken mixture into each pepper.
5. Place steamer rack in Pressure Cooker and place peppers on the rack.*
6. Close lid and lock in place.
7. Press “poultry” button, ensure its set to 20 minutes, then press “start/stop”
button.
8. Once finished, the Pressure Cooker will automatically go to the “warm” feature
and the pressure will release naturally.
9. Carefully remove lid and add shredded provolone onto each pepper.
10. Place tempered glass lid on Pressure Cooker, and let peppers sit for 2 minutes,
until cheese melts.
11. Transfer peppers to serving platter, remove rack, and top peppers with sauce.
*Note: Tomato sauce can touch rack.
Blistered Cherry Tomato Stuffed Peppers
Serves: 10
Ingredients:
2 tablespoons olive oil
1 onion, diced
2 cup cherry tomatoes, halved
2 (14-ounce) cans diced tomatoes
2 (14-ounce) cans tomato puree
2 cloves garlic
2 pounds ground chicken
3 cups cooked rice
4 teaspoons parsley
2 teaspoons marjoram
2 teaspoons fresh basil
2 teaspoons salt
2 teaspoons black pepper
10 large green peppers, tops removed,
seeded
1 cup provolone cheese