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Stuffed Peppers and Tomatoes
Makes 6 servings
3 large green bell peppers 3 large tomatoes 1-1/2 cups cooked white rice 1 onion, chopped 1/2 bunch chopped cilantro 1 tablespoon minced garlic 1 pound ground beef 1 6-ounce can tomato paste 3 tablespoons lemon juice Salt and pepper to taste ' 20-ounce can spaghetti sauce 1 28-ounce jar spaghetti sauce or homemade spaghetti sauce
In a skillet, brown the ground beef and saut� the onions, cilantro, and garlic. Add rice and lemon juice. Stir in just enough tomato sauce to make a moist mixture. Salt and pepper to taste. Using a sharp knife, slice off the tops of peppers and tomatoes. Scoop out the seeds and inner fleshy parts of the tomatoes. Scoop the rice/beef mixture into the hollows of each pepper and tomato, mounding high over the tops. Set on rack in cooker (or for easier removal, place in steamer tray). Add minimum amount of water required by your cooker, or enough water to just reach top of rack or trivet. Lock the lid and bring to full pressure. Lower heat, maintaining pressure, and cook for 5 minutes. Remove from heat. Cool naturally for 5 minutes, then quick-release any remaining pressure. Remove peppers and tomatoes using 2 serving spoons.
To serve, ladle heated spaghetti sauce on a plate and set tomato or pepper in it. Serve additional sauce over the top, as desired.
Cook's Note: If your cooker is too small to cook all the stuffed vegetables at once, cook them in batches. If peppers or tomatoes threaten to topple, place a heat-proof plate on top of them to keep them upright during cooking. Heat and serve any remaining beef/rice mixture with spaghetti sauce, or freeze for another meal.