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 Stuffed Bell Peppers with Beef and Rice

Preparation time: 30 minutes
Cooking time: 1½ hours 
Yield: 8 servings
  • ½ kg Ground beef
  • 1 Onion, grated
  • 3 Garlic cloves, minced
  • 2 tbsp Tomato paste
  • 1 tbsp Harissa (optional, but gives a great spicy kick)
  • 1 cup Rice
  • 1 tsp Cumin
  • ½ tsp Pepper
  • 1 tbsp Sweet paprika
  • ½ tsp Meatball seasoning
  • 3 tbsp Parsley\Cilantro, chopped
For the sauce:
  • 4 Crushed tomatoes
  • 1 tbsp Tomato paste
  • 1 tbsp Paprika
  • 6 Garlic cloves, sliced
  • ½ tsp Cumin
  • Water
  • Oil
  • Salt, pepper
  • A pinch of Sugar
  • Large, colorful peppers
Press the PRO setting on your EasyCook pot, and set the pot on 160*c for 1½ hours. Add all of the sauce ingredients in the pot, close the lid and cook for 10 minutes. Cut out a “lid” to each pepper and remove the insides. Wash well. Mix the stuffing ingredients together and stuff the peppers halfway up. Place the peppers in the pot and add water to reach half the height of the peppers. Lower the temperature to 100*c, close the lid and cook until the rice is ready and peeks out of the peppers.
Bon Appetit!
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.

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