Stuffed Peppers
4 Servings
INGREDIENTS
1 pound ground beef
1 cup cooked Spanish rice 1/2 cup mozzarella cheese
4 medium peppers, cut off stem top and remove the insides 3 boullion cubes
3 cups water
1 can (14.5 ounces) tomato sauce
4 medium peppers, cut off stem top and remove the insides
METHOD
1Combine beef, rice and cheese. Mix well.
2Place meat and rice mixture inside pepper shells. Place stuffed peppers in pressure cooker. Secure lid.
3Set temperature to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 12 minutes.
4When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid. Remove peppers from pot.
5Increase temperature to 400° and reduce beef broth in uncovered pressure cooker. Add tomato sauce. Season to taste.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Chicken Stock
4 Servings
INGREDIENTS
3 pounds chicken bones, coarsely chopped
1 small carrot, peeled and quartered
1 medium onion, peeled and quartered
1 small celery stalk, cut into 2" pieces
1 small leek, cleaned, trimmed and cut into 2" pieces 1 sprig fresh thyme
1 bay leaf
1/4 teaspoon black peppercorn 4 cups water
METHOD
1Place all ingredients into the pressure cooker. Secure lid.
2Set temperature to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 30 minutes.
3When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
4Strain stock and allow to cool. Refrigerate covered for up to 3 days. Discard the hardened layer of fat before using.
Recipe Courtesy Wolfgang Puck
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