Stuffed Peppers with Spicy Rice

Serves: 4


  • 4 peppers 
  • 200g basmati rice
  • 350cl water
  • 200g feta cheese cut in cubes
  • 50g black olives stoned roughly chop
  • 2tbsp fresh parsley chop
  • 1tbsp thyme, fresh chop
  • 4 pinches cumin ground
  • 4 pinches coriander ground
  • 4 pinches cardamom ground
  • 0.5 onion, finely chopped
  • 1 garlic clove press or chop
  • 10cl instant chicken stock prepare
  • 400g tomato, skinned and diced 


  • Take each pepper, cut away the top and keep the tops to one side. Carefully remove the seeds and membrane.
  • Rinse the basmati rice in a sieve until the water runs clear.
  • Place the water in the DUROMATIC® Pressure Cooker and bring to the boil.
  • Add the washed rice.
  • Close the lid and cook at pressure on setting 1 for 7 minutes.
  • Then release steam normally in steam release mode.
  • Place the rice into a bowl and allow to cool down somewhat.
  • Add the feta cheese, black olives and the spices, season with salt and pepper.
  • Fill the peppers with the mass and place the lids back on top.
  • In a separate pan - lightly fry the onions and garlic in olive oil.
  • Add the chicken stock.
  • Add the diced tomato.
  • Place the stuffed peppers in a dish and pout the tomato sauce over the top.

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