What You Need:

 

4 green peppers

2 C ground chicken

1 C bread crumbs

1/4 C of onion, chopped

1 t mixed herbs

1/2 t of salt

1/4 t of pepper

1/2 C of ketchup

1 t Worcestershire sauce

2 C of water

4 cooking apples

1/4 C of honey

1 t cinnamon

12 baby red potatoes

 

How to Make It:

 

Cut off the tops of the peppers and remove the seeds being careful not to cut through the pepper.

Place the chicken and bread crumbs into a mixing bowl.

Add the onion, herbs, salt and pepper to the mixture.

Pour in the ketchup and Worcestershire sauce and mix the ingredients together.

Stuff the peppers 2/3 full with the chicken mixture leaving a 1/3 space at the top.

Pour the water into the pressure cooker and place the trivet into the water.

Core the apples leaving the bottoms intact.

Place the honey into a small mixing bowl and sprinkle in the cinnamon.

Stir until the mixture is blended together well.

Divide the honey mixture between the 4 apples spooning it into the cored area.

Place the apples into a large custard dish and cover tightly with aluminum foil.

Place the stuffed peppers on to the trivet being careful they don’t touch the sides.

Lay the potatoes around the outside of the peppers.

Place the apple packet on top.

Quickly bring the cooker to high pressure.

Cook 5 minutes then quickly release the pressure under cold water.

 

To tell when it is safe to remove the lid of the pressure cooker, watch the pressure regulator.  When it has stopped moving and hissing the air vent or lock cover will fall.  This ensures that all the steam has been released and it is safe to open the lid of the cooker.  Never open the lid until all the pressure has been completely released.

 

Makes 4 servings