European Stuffed Peppers Recipe
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European Stuffed Peppers

6 medium sweet green peppers
8 oz. lean ground beef
8 oz. ground veal
8 oz. kielbasa, coarsely chopped
1/2 cup raw rice
2 small onions, chopped
3/4 tea. salt
1/2 tea. pepper
1 clove garlic, finely chopped
1 egg
1 can (6 oz) tomato paste
1 can (8 oz) tomato sauce
1 cup water
1 can (16 oz.) sauerkraut

1. Cut tops from peppers; seed and derib.

2. Combine beef, vegetables; half of kielbasa, the rice, onion, salt, pepper, garlic, egg and 3 tablespoons of the tomato paste in a medium size bowl; mix well. Divide mixture evenly into prepared peppers.

3.Combine remaining tomato paste, tomato sauce and 1 cup water in small bowl; stir to mix well.

4. Drain and rinse sauerkraut with cold water; Squeeze out excess
moisture.

5. Place cooking rack in pressure cooker. Pour half the tomato sauce mixture into cooker. Spread half the sauerkraut over rack. Place peppers on top of sauerkraut. Scatter remaining kielbasa between pepper. Sprinkle remaining sauerkraut over peppers; pour tomato sauce mixture over all. Check to make certain vent pipe in lid is clear. Place lid on cooker; close securely. Place pressure regulator firmly on vent pipe.

6.Heat cooker until pressure regulator attains gentle rocking motion. Adjust heat to maintain slow, steady rocking motion of regulator to prevent to much steam from escaping. Cook for 13 minutes.

7. Remove cooker from heat. Let cool until pressure is completely reduced. (Air vent cover will drop and no steam will escape when pressure regulator is tilted.) Remove lid and serve.

Note: You can also bake the peppers in a 350 F. oven for about 60 minutes or until peppers are tender.

AUTHOR: Marla



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