Balkan tuna-stuffed peppers is a grain-free take on stuffed peppers, filled with tuna and cauliflower rice and cooked quickly in a pressure cooker. Its fish-forward, low-carb filling makes it a heart-healthy snack-sized meal.
Sauté the onion in half the olive oil for 6 minutes until soft, add the cauliflower and cook for 4 more minutes, then stir in the tuna, grated tomato and salt.
Fill the cored peppers with the mixture and set the tops back on.
Stand the peppers upright in the pressure cooker, add the remaining olive oil and water, seal the lid, bring to pressure and cook over low heat for 15 minutes. Let the pressure release naturally before serving.
Do not over-process the cauliflower rice, or it will release water and loosen the filling. Stand the peppers upright in the pressure cooker, or the filling can spill out while cooking. Allergens: contains fish.
Using canned salmon instead of tuna gives the filling a richer, softer texture; reducing the salt by a pinch helps balance it.
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