Tonight I used some of the leftover Spanish Rice from last week and made the most delicious stuffed peppers that Tim or I have ever had. As I started to make them I realized that since I was using Spanish Rice I couldn't go with the Italian flavors that my recipe called for so I started thinking how to make the flavors fit with the mexican flavors.
Not a lot of this was done in the pressure cooker but I did steam the peppers in it before stuffing them and sticking them in the oven. After last week I wasn't sure if the stupid thing would work but it built up pressure fine and I ran a steam cycle of 3 min. I have no idea what was wrong with it last week.
Mexican Stuffed
Peppers
3 large red bell peppers
1 lb hamburger
1 pkt taco seasoning
1 8oz can tomato sauce
1 cp chunky salsa
2 cps Mexican rice
2 cps shredded cheddar
Cut the peppers in half and clean them. Place them in a steamer and steam 5
minutes. Remove them and place them in a
baking dish.
Brown the hamburger and drain excess grease. Stir in the taco seasoning, tomato sauce and
salsa. Add the rice an cheese, stir
until it’s evenly mixed together. Spoon
this mixture into the pepper halves. It
should fill them heaping full.
Bake them about 30 min at 350* to heat them through.
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