A Perfect Pantry
Stuffed Capsicums in the Pressure Cooker
- PREP TIME
- - COOK TIME
- - READY TIME
- - SERVINGS
4
INGREDIENTS
- ½ cup long grain rice
- 500g lamb or beef mince
- 1 small onion, finely chopped
- ¼ cup chopped parsley
- 1/2 tsp dried mint
- 1 tsp Moroccan spice mix
- 1 tsp salt
- 4 small red capsicums
- 500g jar of your favourite pasta sauce
DIRECTIONS
- Pouring hot water over rice and stand 10 minutes. Drain well and combine with mince, onion, parsley, mint, spices and salt.
- Cut tops off each capsicum and reserve; remove core, seeds and membranes.
- Fill each capsicum with enough mixture so that it is 2/3rds full.
- Pour pasta sauce into removable cooking bowl, along with 1/3 cup water and position capsicums inside so that they are tightly packed.
- Securely place and seal the lid onto the Pressure Express and ensure the pressure release valve is set in the sealed position.
- Select 'WHITE RICE' setting and press timer button to 15 minutes. Press 'START/CANCEL' button.
- Allow to cook until the pressure cooking time has counted down. Release the pressure by turning the pressure release valve to the venting position.
- Carefully lift capsicums onto serving plates and spoon over sauce. Serve immediately.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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