1 T garlic powder
1 t black pepper
1 T ground cinnamon
½ t ground cloves
1½ T kosher salt, divided
3 T paprika
1½ t ground cumin
1 lb uncooked ground beef
1 small onion, peeled, finely chopped
1 c brown rice
1 c chicken stock
¼ c dry white wine
4 large bell peppers, seeds and stems, removed, tops chopped
1 c whole cashews, chopped
½ c fresh parsley, chopped
In a small mixing bowl, stir together the garlic powder, black pepper, cinnamon, cloves, 1½ t salt, paprika, and cumin; set aside. Add beef, onion, rice, stock, wine, and 2T spice mix to the pot, breaking apart meat.
Program the Duet for combo cooking: Press “COMBO COOK”. “pressure cook” will be displayed. Press “PRESSURE” and select high. Press “TIME” and set for 10 min. Press “COMBO COOK” a second time. “air fry” will be displayed. Set temperature to 360°F. Press “TIME” and set for 15 minutes. Now the recipe is set and ready to cook.
Place on Duet Pressure Cooker Lid. Make sure the pressure release valve is in the “CLOSE” position. Press “START/PAUSE” to begin pressure cooking.
When pressure cooking is complete, naturally release the pressure for 10 minutes, then quick release any remaining pressure by moving the pressure release valve to the “OPEN” position. Carefully remove lid when duet has finished releasing all pressure.
Stir meat mixture, then add chopped pepper tops, cashews, fresh parsley, and remaining salt. Using a rubber or wooden spoon, stuff mixture into the 4 bell peppers.
Place stuffed peppers in the pot.
Place on the Duet Air Fryer Lid. Press “START/PAUSE” to begin cooking for 15 minutes.