Description
A tasty variation of the Greek classic stuffed peppers - See Our Video for more details.
Ingredients
1 medium Chorizo sausage (approx 75gm)
1 Tablespoon Paprika
2 Tablespoons Butter
1 Onion diced
1 large Carrot grated
1lb Beef mince 500g
½ teaspoon Salt
½ teaspoon Pepper
1 pinch Cayenne pepper to taste
2.5oz long grain rice (75g)
1 Egg beaten
3 cloves Garlic diced
1 cup Beef stock
4 Red Peppers
Instructions
- Cut the Peppers and hollow them out taking care to get rid of all the seeds
- Turn on the instant pot to saute and add the butter when hot
- First, start cooking the onions and then after about 2 minutes add the carrot and the garlic
- Then add the mince and cook browning the mince to give good flavor
- Add salt pepper and pinch cayenne pepper to taste and stir
- Takes about 10 minutes to brown
- Add the beef stock and also add the rice and cook for about 8 minutes until the rice is almost cooked. Keep stirring so the bottom does not burn
- Let the mix then cool down in the fridge
- Stuff the peppers with the cool mix
- Place the trivet in the instant pot and add 1-2 cups of water - add some peppercorns and bay leaves to the water for extra flavor if you have them
- Cook for 10 minutes on high pressure and 10 minutes of natural release.
- Now they are ready to serve - you can serve these alone or with a salad of a side dish or your choice.
Nutrition
- Calories: 255
Keywords: instant pot