Planning Time: 30 minutes
Servings: 2
Ingredients:
• 2 Red Peppers
• 1 huge Tomatoes, slashed
• 1/2 little Onion, hacked
• 1 cloves Garlic, minced
• 1/2 tbsp Olive oil
• 1/4 cup Cauli Rice
• 1/2 little Zucchini, hacked
• 1/2 cup Water, separated
• 1/4 tsp Smoked Paprika
• 1/4 cup hacked Mushrooms
• Salt and Black Pepper to taste
• 1/2 cup ground Gouda Cheese
STEPS:
• Turn on the mini-instant pot and choose Sauté mode.
• Add the olive oil to warm and then include the onion and garlic.
• Sauté for 3 minutes to mollify, blending every so often.
• Include the tomatoes, cook for 3 minutes and then include the cauli rice, zucchinis, and mushrooms.
• Season with paprika, salt, and dark pepper and mix with a spoon. Cook for 4 to 5 minutes.
• Use a blade to cut the chime peppers in equal
parts (length wise and evacuate their seeds and stems).
• Spoon the cauli rice blend into the chime peppers leaving about a quarter space at the highest point of the ringer peppers for the cheddar.
• Sprinkle with the gouda cheddar.
• Once the substance in the mini-instant pot is done, wipe the mini-instant pot clean with some paper towels, and empty the water into it.
• After, fit the steamer rack at the base of the pot.
• Place the stuffed peppers over the steamer rack, close the top, secure the weight valve, and select Steam mode on High weight for 5 minutes.
• Once prepared, do a speedy weight discharge.
• Fill in as they are or with a side of a meat dish.
