NuWave Nutri-Pot 33501, Owner'S Manual & Complete Recipe Book, Page: 47 / 82

47
Directions:
1. Press “sear” button, set to 16 minutes, then press “start/stop” button.
2. Add oil, onions and tomatoes, diced tomatoes 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 for 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 tablespoon olive oil
1 onion
2 cup cherry tomatoes, halved
2 (14-ounce) can diced tomatoes
2 (14-ounce) can tomato puree
2 clove garlic
2 pound ground chicken
3 cups cooked rice
4 teaspoons parsley
2 teaspoon marjoram
2 teaspoon fresh basil
2 teaspoon salt
2 teaspoon black pepper
10 large green peppers, tops removed,
seeded
1 cup provolone cheese
Blistered Cherry Tomato
Stuffed Peppers