Stuffed Peppers with Spicy Rice

• 4 peppers 
• 200g basmati rice
• 350cl water
• 200g feta cheese cut in cubes
• 50g black olives stoned roughly chop
• 2tbsp fresh parsley chop
• 1tbsp thyme, fresh chop
• 4 pinches cumin ground
• 4 pinches coriander ground
• 4 pinches cardamom ground
• 0.5 onion, finely chopped
• 1 garlic clove press or chop
• 10cl instant chicken stock prepare
• 400g tomato, skinned and diced 

METHOD

• Take each pepper, cut away the top and keep the tops to one side. Carefully remove the seeds and membrane.
• Rinse the basmati rice in a sieve until the water runs clear.
• Place the water in the DUROMATIC® Pressure Cooker and bring to the boil.
• Add the washed rice.
• Close the lid and cook at pressure on setting 1 for 7 minutes.
• Then release steam normally in steam release mode.
• Place the rice into a bowl and allow to cool down somewhat.
• Add the feta cheese, black olives and the spices, season with salt and pepper.
• Fill the peppers with the mass and place the lids back on top.
• In a separate pan - lightly fry the onions and garlic in olive oil.
• Add the chicken stock.
• Add the diced tomato.
• Place the stuffed peppers in a dish and pout the tomato sauce over the top.

See our range of Duromatic Pressure Cookers.