I used the power chef to mince up carrots, celery, onion, and garlic. I then added a whole tray of fresh mushrooms and minced it all up last. I originally wanted to make this a purely vegetarian dish and decided at the last minute to throw in a lb of ground beef. Why not?
I cut the green bell peppers in half and seeded them. I placed them in my stack cooker. I had to cook it in 2 separate batches because I didn't think to measure them at cutting time. So some were too high and the medium bowl wouldn't fit on top of the deeper one.
After mixing all the stuffing ingredients together, (I added a little A1 steak sauce, ketchup, salt and pepper to it) I stuffed the peppers using a small spoon. I covered the stack cooker and cooked each bowl for about 15 minutes each and left it covered to stand about 5 minutes. I had a little extra meat stuffing left over so I made 3 small stuffed cabbages. See pictures.
These came out SO GOOD. I did not add water to the stack cooker. The juices came out of the meat and veggies and I couldn't believe how good this tasted and how FAST it was to cook. Had I cut the green peppers to fit the stack cooker bowls, I could've done it all in about 20 minutes.
Total prep time: 15 minutes.
Total cook time (2 separate bowls): 25-30 minutes.
I also made a quick cauliflower rice stir fry with a little sesame oil, salt and pepper to go with the stuffed peppers. As you may already know, I use the power chef to "rice" my cauliflower.
After dinner was done, we only had the stack cooker bowls, cooking utensils, power chef, and dinner plates to wash. No big and heavy pots or bakeware. And we ate dinner by 5 pm and was in bed by 8. A FIRST in this house.
Again, the stack cooker is on sale until May 29th for $75 (normally $114). As you can tell by my recent blogs, this stack cooker is worth every penny. I use it almost every day! Enjoy!