Stuffed Capsicums in the Pressure Cooker

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

1. Pouring hot water over rice and stand 10 minutes. Drain well and combine with mince, onion, parsley, mint, spices and salt.
2. Cut tops off each capsicum and reserve; remove core, seeds and membranes.
3. Fill each capsicum with enough mixture so that it is 2/3rds full.
4. Pour pasta sauce into removable cooking bowl, along with 1/3 cup water and position capsicums inside so that they are tightly packed.
5. Securely place and seal the lid onto the Pressure Express and ensure the pressure release valve is set in the sealed position.
6. Select 'WHITE RICE' setting and press timer button to 15 minutes. Press 'START/CANCEL' button.
7. Allow to cook until the pressure cooking time has counted down. Release the pressure by turning the pressure release valve to the venting position.
8. Carefully lift capsicums onto serving plates and spoon over sauce. Serve immediately.