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RecipesRecipes
VEGGIEVEGGIESS, ,
PASTASPASTAS
& SAUCES& SAUCES
Directions:
1. Press “sear”, set to 16 minutes, and press “start/stop”.
2. Add oil, onions, tomatoes, diced tomatoes, garlic cloves, and tomato puree.
Cook until tomatoes have blistered.
3. In a separate bowl, add ground chicken, cooked rice, parsley, marjoram,
basil, salt, and pepper. Mix until combined.
4. Spoon chicken mixture into each pepper.
5. Place Rack on bottom of cooker and place peppers on the Rack.*
6. Close lid and lock.
7. Press “poultry”, set to 20 minutes, and press “start/stop”.
8. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to “Release” until all pressure is released.
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, remove Rack, and top peppers with sauce.
*Note: Tomato sauce can touch Rack.
Blistered Cherry Tomato Stuffed Peppers Serves: 10
Ingredients:
2 tablespoons olive oil
1 onion, diced
2 cups cherry tomatoes, halved
2 (14-ounce) cans diced tomatoes
2 (14-ounce) cans tomato puree
2 cloves garlic
2 pounds ground chicken
3 cups cooked rice
4 teaspoons parsley
2 teaspoons marjoram
2 teaspoons fresh basil
2 teaspoons salt
2 teaspoons black pepper
10 large green peppers, tops removed,
seeded
1 cup provolone cheese
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