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Help with pressure cooker stuffed peppers

B

bpetski

New member
Hello,
Am new to pressure cooking and would appreciate information on how to pressure cook stuffed bell peppers without a rack (which did not come with the pressure cooker). Thanks.
 
By "rack," do you mean the little slotted plate that goes in the bottom of the PC? My mom is a pressure cooker guru, I can ask her and get back to you. I just want to be sure I understand what you mean. :)
 
OK, my mom said she never uses the rack and cooks all kinds of things in her pressure cooker. She said she'd always find the onions stuck underneith the rack. She did say that she's never made stuffed peppers in the pressure cooker, though. She made stuffed artichokes in the PC once and all the stuffing came out, probably due to the water and pressure. I hope that helps.
 
Thanks for the information. I will let you know how it works. I am using an ancient stove one step up from my Grandmother's woodstove. Temperature varies on the burners and the initial attempts with the pressure cooker resulted in scorched meals. I now keep an eye on the burner and the last meal was good. I started out making meatballs and then changed my mind to stuffed peppers. I'm not sure what I will end up as the day passes me by today. I really appreciate how quickly you returned my "post" or whatever you call it. I have never done this "chatting" thing as I have enough trouble keeping up with my emails. I was far more organized in my younger days!
 
If you have one of those expandable little metal steamer baskets you can use it in the bottom of the pressure cooker and use it as a rack. But I like my bell peppers better when cooked right on the bottm of the cooker and swimming in the tomato sauce. Just falling apart delicious :), then I just use a slotted spoon to gently lift them to a plate for serving!;) I do use precooked rice in the meat mixture for best results!

By the way: Welcome & Enjoy our forum great to have you join us!!!! :)
 
Last edited:
bpetski said:
I am using an ancient stove one step up from my Grandmother's woodstove. Temperature varies on the burners and the initial attempts with the pressure cooker resulted in scorched meals. I now keep an eye on the burner and the last meal was good.
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I write a column on vintage food and drinks and I'm planning on doing one on vintage baking. You know, the days before ovens had temperatures. I'd love to hear your stories and any advice you have.
 
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