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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
1 Combine beef, rice and cheese. Mix well.
2 Place meat and rice mixture inside pepper shells. Place stuffed
peppers in pressure cooker. Secure lid.
3 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 12 minutes.
4 When 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.
5 Increase 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
1 Place all ingredients into the pressure cooker. Secure lid.
2 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 30 minutes.
3 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
4 Strain 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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