Recipe - Stuffed Peppers With Sauteed Meat

4 lg Green bell peppers
1 tablespoon Olive oil
Three fourths pound Ground beef
One half cup Onion, chopped
1 Clove garlic, minced
1 cup Longgrain white rice,
cooked
1 teaspoon Salt
1/8 teaspoon Pepper
1 Egg, beaten
1 teaspoon Worcestershire sauce
One half cup Parmesan cheese, grated
1 cup Water

STUFFING VARIATION

WITHOUT FRYING
Three fourths pound Ground veal, or beef
Three fourths cup Longgrain white rice,
cooked
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Dried minced onions
One fourth cup Milk
1/3 cup Tomato juice
1 Egg, beaten

TOMATO SAUCE
1 tablespoon Butter
1 tablespoon Flour
1 cup Tomato juice

To cook reduced quantities: reduce all ingredients proportionately except
water; do not reduce water at all.

1. Cut a hole (about 1 One half inches across) in the top of each green pepper
and lift away core. Trim and reserve caps. empty green pepper shells;
discard seeds and pith.

2. Heat oil in cooker on mediumhigh heat. Add meat, onion and garlic.
Breaking up lumps, stir fry till meat is no longer red. Remove cooker from
heat. Add remaining ingredients except water. Mix.

3. Fill peppers with mixture. Cover with caps. Wipe inside of cooker with a
paper towel.

4. Pour water into cooker. Put grid in cooker. Stand peppers on grid.

5. Close cooker. Bring to full pressure on high heat. Reduce heat, and cook
for 6 minutes.

6. Remove cooker from heat. Allow to cool naturally for 5 minutes. Press
fingertip control lightly to release pressure.

7. Open cooker. Remove peppers using 2 serving spoons. Serve hot,
surrounded with tomato sauce.

Variation: 1. Prepare peppers as given in preceding step 1.

2. In a bowl, mix meat, rice, salt, pepper and onion. Stir in milk, tomato
juice and egg. Fill peppers with mixture. Cover with caps.

3. Follow steps 4 to 7 increasing the pressure cooking time in step 5 to
15 minutes.

Tomato Sauce: Melt butter in a pan on medium heat. Sprinkle in flour and
cook on low heat, stirring constantly with a wire whisk, for about 3
minutes. Remove pan from heat. Still using whisk, gradually add tomato
juice. Return pan to medium heat. Cook, stirring constantly, until sauce
thickens (approximately 4 minutes). Continue cooking, stirring constantly
for 5 minutes.

Recipe by: Hawkins Futura Cookbook 1987 Supplement Posted to MCRecipe
Digest V1 #569 by Rooby MsRooby@sprintmail.com on Apr 15, 1997