28
BLISTERED CHERRY TOMATO STUFFED PEPPERS
Serves: 6 people
Ingredients:
1 tablespoon olive oil
1 ½ cups cooked rice
½ onion
2 teaspoons parsley
1 cup cherry tomatoes (halved)
1 teaspoon marjoram
1 (14 ounce) can diced tomatoes
1 teaspoon fresh basil
1 (14 ounce) can tomato puree
1 teaspoon salt
1 clove garlic (minced)
1 teaspoon black pepper
500 grams ground chicken
6 large green peppers (tops and seeds removed)
½ cup provolone cheese
Directions:
1.
Press “sear” button, set to 8 minutes, then press “start/stop” button.
2.
Add oil, onions, garlic and tomatoes 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 ingredients until combined.
4.
Spoon chicken mixture into each pepper.
5.
Place steamer rack in pressure cooker and place peppers on 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 “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 and top with sauce.
*Note: Tomato sauce can touch rack.
CLASSIC CHILI
Serves: 6-8 people
Ingredients:
1 tablespoon chili powder
1 medium white onion (small diced)
1 teaspoon dried oregano
3 cloves garlic (minced)
½ teaspoon ground, dried cumin
2-3 chipotle peppers in adobo sauce (chopped)
½ teaspoon smoked paprika
1 (28 ounce) can chopped tomatoes
3 tablespoons olive oil
1 cup low sodium beef stock
