Stuffed peppers

Serves 7 

Ingredients

14 medium size peppers top stem removed ( I used scissors) 

Cut off about 1/2 inch from bottom

Remove seeds set aside keeping the bottom piece

Stuffing

1 lb ground chicken

1 lb ground pork

2 onions chopped fine

2 eggs

1/2 cup bread crumbs

3 cups cooked brown rice

1 tbsp. Montreal steak spice

1 tbsp. roasted garlic and pepper flakes

1 tbsp. basil

1 tbsp. garlic powder

 1 Tbsp.worchestershire sauce

1 pinch crushed chillies

Mix well

Put stuffing into peppers

Sauce

1 -8 oz package cherry tomatoes

4 kumato tomatoes ( or dark red tomatoes)

1 onion chopped in 4

1 carrot 

1 tbsp. oregano

1 tbsp. Montreal steak spice

1 tbsp. fresh chopped garlic

2 cups water

Thickening agent

1/4 cup cold water 

2 tbsp cornstarch

Mix with hands until smooth

Put in vitamixer and use tamper

Mix for 2 minutes until everything becomes a liquid

Pressure cooking method

Place rack on bottom of insert of electric pressure cookers

Put in 5 peppers

Pour 1/3 of sauce

Put bottom of pepper on top of stuffed pepper

Set electric pressure cooker to manual 10 minutes

When time is done hit cancel and manually release steam

Do three times 

When all peppers are cooked

Place in warm oven or fridge if going to freeze some

Transfer liquid from pressure cooker into a sauce pot and bring to boil

When comes to a boil add cornstarch and water

Once boiled turn off

Place stuffed peppers on place and pour over sauce

Oven method

Place peppers in a pan

Pour sauce over peppers

Cook in oven pre-heated to 350 F

Cook for 1 1/2 hours

Pour liquid from pan into sauce pot

When comes to a boil add cornstarch and water

Once boiled turn off

Place stuffed peppers on plate and pour over sauce