|Onion||1 Large, skinned and chopped|
|Butter/Bacon fat||1 Ounce (25 Grams)|
|Long grain rice||3 Ounce (75 Grams)|
|Cooked ham/Bacon||2 Ounce, minced / finely chopped (50 Grams)|
|Mature cheese||2 Ounce, grated (50 Grams)|
|Freshly ground pepper||To Taste|
|Pepper||4 Medium, washed (Red / Green)|
Lightly fry the onion in the fat in a small pan.
Cook the rice, and drain it well, then mix it with the onion.
Stir in the chopped ham and grated cheese.
Season well with salt and pepper.
Cut the tops from the stalk end of each pepper and remove all the seeds; keep the tops for lids.
Stuff each pepper with the savoury rice mixture and put on the lids.
Stand the stuffed peppers in an ovenproof dish or on a flat vegetable separator.
Sprinkle lightly with salt.
Put 300 ml (1/2 pint) water in the pressure cooker and put in the trivet.
Place the peppers in the cooker and put on the lid.
Bring to high (15 lb) pressure.
Cook for about 5 minutes.
Reduce pressure quickly.
Put the peppers on a serving dish and serve with a well flavoured gravy.