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Stuffed Peppers Recipe
|Onion||1 Large, skinned and chopped|
|Butter/Bacon fat||1 Ounce (25 Grams)|
|Long grain rice||3 Ounce (75 Grams)|
|Cooked ham/Bacon||2 Ounce, minced / finely chopped (50 Grams)|
|Mature cheese||2 Ounce, grated (50 Grams)|
|Freshly ground pepper||To Taste|
|Pepper||4 Medium, washed (Red / Green)|
Serving size: Complete recipe
Calories 957 Calories from Fat 401
% Daily Value*
Total Fat 45 g69.4%
Saturated Fat 28 g140%
Trans Fat 0 g
Cholesterol 61 mg
Sodium 620.2 mg25.8%
Total Carbohydrates 100 g33.5%
Dietary Fiber 6.5 g26%
Sugars 14.8 g
Protein 36 g71.6%
Vitamin A 14.4% Vitamin C 38.8%
Calcium 9.1% Iron 9.1%
*Based on a 2000 Calorie diet
Cook the rice, and drain it well, then mix it with the onion.
Stir in the chopped ham and grated cheese.
Season well with salt and pepper.
Cut the tops from the stalk end of each pepper and remove all the seeds; keep the tops for lids.
Stuff each pepper with the savoury rice mixture and put on the lids.
Stand the stuffed peppers in an ovenproof dish or on a flat vegetable separator.
Sprinkle lightly with salt.
Put 300 ml (1/2 pint) water in the pressure cooker and put in the trivet.
Place the peppers in the cooker and put on the lid.
Bring to high (15 lb) pressure.
Cook for about 5 minutes.
Reduce pressure quickly.
Put the peppers on a serving dish and serve with a well flavoured gravy.