Stuffed peppers
Time
Preparation time: 15 min.
Cooking or baking time: 8 min.
Total preparation time: 23 min.
Stuffed peppers from the pressure cooker.
ingredients
- 2 peppers
- 350 g of beef
- 1 small chopped garlic clove
- 1 small chopped onion
- 3 tsp mustard
- 1 egg
- 2 tbsp breadcrumbs
- 1 cup of rice
- 1 pckg. Passed tomatoes
- 2 teaspoon vegetable broth / powder
- 2 tablespoons tomato paste
- salt
- pepper
- marjoram
- thyme
preparation
- Add one dough of ground beef, half of the onion, egg, breadcrumbs, mustard, salt and pepper.
- Cut off the caps and cover the vegetables. The easiest way to do this is to reach into the pepper with your hand and twist the core out with your fingers. Then wash, then the last cores are washed out with. At the bottom of the bell pepper cut a slice very thinly so that the vegetables get firm in the pot.
- Now the peppers are filled with the minced meat dough and placed in the pressure cooker. Cover with the paprika lids, which are fixed with toothpicks, so that they do not slip off during the cooking process.
- Add the tomato puree to the saucepan and add the tomato puree, the remaining onions and the chopped garlic.
- Close the pressure cooker and set to level 2. After cooking, cook for 8 minutes, remove the pot from the heat and leave to evaporate. After the peppers have been removed from the pot, stir the sauce with a whisk, season with thyme, marjoram, if necessary a little more salt and pepper.
- In the meantime, add the rice (1 cup of rice plus 2 cups of water) with the brewing powder in a saucepan, bring to a boil and then set the plate to the lowest level or, depending on the stove, put out completely and allow to swell.
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