Drawing on the shared culinary heritage of Russia and Central Asia, this dish blends lamb mince and rice, packs it into plump peppers, and simmers them in a tomato broth. In Kazakh homes it's served straight from the pot for big family gatherings.
Mix the lamb mince, rice, onion, paprika, salt and pepper together to make the filling.
Fill the bell peppers about two-thirds full with the mixture — don't pack them completely, since the rice expands as it cooks.
Drizzle a little oil over the base of the pressure cooker, spread the grated tomato and tomato paste, stand the peppers upright and pour the beef stock over them.
Seal the lid and cook at high pressure for 35 minutes; after the pressure releases naturally, simmer uncovered over low heat for another 15 minutes to reduce the sauce.
Don't overstuff the peppers — the rice expands as it cooks and can split the skin. Don't force-release the pressure; a sudden burst of steam can misshape the peppers.
Using beef mince instead of lamb makes the filling a touch lighter; extend the cooking time by five minutes to make sure the meat is fully tender.
Admin DadaGastro · verified in test kitchenSekiz biber tarifte yazdığı gibi tam oldu ama benim düdüklüm küçük olduğu için hepsini tek seferde sığdıramadım, iki parti yapmak zorunda kaldım. Sonuç yine güzeldi, sadece biraz zaman aldı.
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