Stuffed peppers with minced meat, cucumbers and Emmental cheese, prepared in a pressure cooker

Ingredients for 5 servings:

• 5 bell peppers
• 500 g minced meat
• 1 tsp, leveled sea salt
• 1 tbsp oyster sauce
• 1 medium-sized onion(s), chopped
• pepper
• 5 gherkins
• 200 g cheese (Emmental), cut into strips
• Herbs of the season
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Very good as a starter!

Chop the onion and mix it with the minced meat. Add the finely ground sea salt and a pinch of pepper, an egg, and 1-2 tablespoons of oyster sauce. Mix everything well. Now, remove the stems from the peppers, wash them, and deseed them. Press the minced meat into the peppers using a teaspoon or your fingers, leaving a hollow in the center, which is then filled with a pickle. Trim any protruding pickles. Press the cheese strips around the edges (about 4-8, depending on the size). Place the stuffed peppers side by side in the pressure cooker, sprinkle with seasonal herbs, and cook for about 20 minutes until the ring turns yellow. One stuffed pepper is sufficient as a starter. For a main course, I would make 2-3 per serving and serve with mild rice.