Ingredients:
For the peppers:
· 4-6 bell peppers
· 2 cloves garlic, minced
· 1 large onion, diced
· 1 tablespoon olive oil
· Salt & Pepper to taste
· 1 tablespoons Ras el Hanout
· ½ cup rice
· 1 cup tomato, chopped
· 1-pound ground lamb
· ¼ cup pine nuts, toasted
· ½ cup mint leaves
· 2 tablespoons mixed herbs of your choice
For the sauce:
· 1 cup Greek Yogurt
· ¼ cup pistachios, roasted & chopped
· 1 clove garlic, grated
· ¼ lemon, zested
· Salt to taste
Method:
1. Prepare the peppers by cutting off the tops and removing the seeds and membranes. If necessary, trim bases so that they sit flat, being careful not to make a hole in the bottom.
2. On the saute setting, add oil and saute onion and garlic until translucent. Add rice and 1 cup water. Cook on saute setting until liquid is mostly gone. Add ½ cup water and repeat. Add tomato and cook until softened.
3. Remove mixture to a large bowl and add lamb, pine nuts, mint, herbs and ras el hanout.
4. Place mixture into peppers. Place peppers into a pan that will fit into your pressure cooker.
5. Place 1 cup water in the bottom of the pressure cooker, with a rack suspended over the water. Using a sling, place pan with peppers into pressure cooker.
6. Cook on high pressure for 8 minutes. Let pressure naturally release.
7. While peppers are cooking, prepare the sauce by combining the ingredients.
8. Serve topped with sauce and enjoy!