Bulgarian Palneni Chushki (Stuffed Peppers)
Ready in about 25 minutes | Servings 3. Classic Bulgarian bell peppers stuffed with rice and ground beef, topped with melted cheddar.
⏱️ Prep: 10 min🍳 Cook: 9 min
Nutrition
per per serving331
Calories
24.1g
Protein
36.9g
Carbs
13.5g
Fat
Ingredients
| 3 | large bell peppers, deseeded, cored and halved | |
| 1 cup | 240 ml | cheddar cheese, grated |
| 2 tablespoon | 30 ml | ketchup |
| 1 | onion, chopped | |
| 2 | garlic cloves, minced | |
| 1 | carrot, grated | |
| 1 teaspoon | 5 ml | basil |
| 0.5 teaspoon | 2.5 ml | celery seeds |
| 0.5 teaspoon | 2.5 ml | mustard seeds |
| 1 cup | 240 ml | tomato puree |
| 0.5 cup | 120 ml | parboiled rice |
| 1 pound | 455 g | ground beef |
| — | sea salt | |
| — | ground black pepper | |
| 1 teaspoon | 5 ml | cayenne pepper |
Instructions
Recipe 395. Bulgarian Palneni Chushki
Ready in about 25 minutes | Servings 3
Per serving: 331 Calories; 13.5g Fat; 36.9g Carbs; 24.1g Protein; 15.2g Sugars
- In a mixing bowl, thoroughly combine the rice, ground beef, onion, garlic, carrot, salt, black pepper, cayenne pepper, celery seeds, mustard seeds, and basil.
- Add 1 cup of water and a metal trivet to the bottom. Fill the pepper halves with the rice/meat mixture. Place the peppers in a casserole dish; add the tomato puree and ketchup.
- Lower the casserole dish onto the trivet in the Instant Pot.
- Secure the lid. Choose the "Manual" mode and cook for 9 minutes at High pressure. Once cooking is complete, use a natural pressure release for 5 minutes; carefully remove the lid.
- Afterwards, broil your peppers until the cheese melts approximately 5 minutes. Serve and enjoy!