Directions:
1. Press “sear”, set to 8 minutes, then press “start/stop”.
2. Add oil, onions, tomatoes, diced tomatoes, garlic cloves, and tomato puree. Cook
until tomatoes have blistered.
3. In 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, then press “start/stop”.
8. When done, the pressure cooker will automatically go to the “warm” feature and
the pressure will release naturally.
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: 6
Ingredients:
1 tablespoon olive oil
½ onion
1 cup cherry tomatoes, halved
1 (14-ounce) can diced tomatoes
1 (14-ounce) can tomato puree
1 clove garlic
1 pound ground chicken
1½ cups cooked rice
2 teaspoons parsley
1 teaspoon marjoram
1 teaspoon fresh basil
1 teaspoon salt
1 teaspoon black pepper
6 large green peppers, tops removed,
seeded
½ cup provolone cheese
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