This Vegan Instant Pot Stuffed Peppers recipe is straight from the kitchens of Cyprus. A delicious medley of white rice, tomatoes, lemon, and mint is stuffed inside bell peppers and cooked directly in the Instant Pot or electric pressure cooker. Perfect for a vegetarian meal or side dish.

Why use the Instant Pot for stuffed peppers?

Ingredients

How to make

Stovetop Cypriot Stuffed Peppers

Serving

These delicious stuffed peppers pair well with shirazi salad , however they are perfect as they are.

Storage

Vegetarian Instant Pot Stuffed Peppers (Uncooked Rice) - 1

INSTANT POT CYPRIOT STUFFED PEPPERS

Ingredients

  • 4 peppers
  • 1 cup white rice
  • ¼ cup chopped tomatoes
  • 1 tbsp. tomato paste
  • 1 white onion finely chopped
  • ⅛ cup dried mint
  • ¼ cup lemon juice
  • ⅛ cup olive oil
  • Salt and pepper
  • Instant pot

Instructions

  • Rinse the rice in clean water, no need to soak.
  • In a big bowl combine all the ingredients and season with salt and pepper.
  • Arrange the stainless steel pot in the instant pot.
  • Add 1 1/2 cup water and arrange the trivet.
  • Wash the peppers and cut the tops of the peppers.
  • Fill the peppers and arrange them in a dish.
  • Cover the peppers with the pepper tops.
  • Seal the pot and select LOW PRESSURE for 2 MINUTES.
  • After 10 minutes NPR, remove the peppers and serve hot.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Vegetarian Instant Pot Stuffed Peppers (Uncooked Rice) - 2

INSTANT POT CYPRIOT STUFFED PEPPERS

Ingredients

  • 4 peppers
  • 1 cup white rice
  • ¼ cup chopped tomatoes
  • 1 tbsp. tomato paste
  • 1 white onion finely chopped
  • ⅛ cup dried mint
  • ¼ cup lemon juice
  • ⅛ cup olive oil
  • Salt and pepper
  • Instant pot

Instructions

  • Rinse the rice in clean water, no need to soak.
  • In a big bowl combine all the ingredients and season with salt and pepper.
  • Arrange the stainless steel pot in the instant pot.
  • Add 1 1/2 cup water and arrange the trivet.
  • Wash the peppers and cut the tops of the peppers.
  • Fill the peppers and arrange them in a dish.
  • Cover the peppers with the pepper tops.
  • Seal the pot and select LOW PRESSURE for 2 MINUTES.
  • After 10 minutes NPR, remove the peppers and serve hot.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

EGGLESS VANILLA CUPCAKES WITH CONDENSED MILK

✓egg allergy-friendly

✓easy to decorate

✓easy to scale the recipe up or down

✓kid-friendly

Ingredients for Condensed Milk Sponge Cake

Plain flour – all-purpose plain white flour works well here

Sugar – white granulated sugar

Condensed Milk – the special ingredient that gives us our fluffy and moist cake. The condensed milk acts as an egg substitute but without weighing the cake down. It is found in India as a milkmaid.

Sunflower Oil – or use another flavourless oil

Salt

Bicarbonate of Soda

Baking Powder

Vanilla Essence – use a good quality vanilla essence if possible – trust me, it makes all the difference!

We used buttercream to decorate:

use a 2:1 of icing sugar and unsalted butter .

Gluten-Free Eggless Cupcakes

Use a gluten-free flour that is easy to find in supermarkets and directly replace the plain flour.

Tips for

How to freeze cupcakes

It is possible to freeze cupcakes!

Once baking the cupcakes, allow to cool fully.

Place in an airtight container and freeze for up to 3 months.

Do not use a microwave or oven to thaw the cupcakes but simply remove from the freezer and they should thaw in 2 hours.

How to make Eggless Cupcakes Step by Step

Add the wet ingredients into a separate bowl and mix until incorporated (pic 1,2,3)

Other Eggless Cake Recipes

Eggless Strawberry Pastel de Tres Leches

Vegetarian Instant Pot Stuffed Peppers (Uncooked Rice) - 3

Eggless Condensed Milk Cupcakes | Fluffy and Light

Equipment

  • oven
  • Bowl
  • Whisk
  • Cupcake tray/liners
  • Wooden skewer/toothpick

Ingredients

  • 2 cup plain flour
  • 6 tbsp sugar
  • 200 ml sweet condensed milk
  • 10-12 tbsp buttermilk
  • 10 tbsp sunflower oil
  • ¼ tsp salt
  • ½ tsp soda bicarbonate
  • 1 and a half tsp baking powder
  • few drops of vanilla essence
  • Oven

Instructions

  • Preheat the oven to gas mark 4-5 or 175-180 degree C. Line 12 cupcake trays with paper cups.
  • In one bowl sift the dry ingredients together.
  • In another bowl mix all the wet ingredients together and whisk 3-4 minutes.
  • Slowly mix the dry ingredients into the wet mixture and combine, Mix well.
  • Now fill cupcakes with batter up the halfway of paper cups.
  • Bake for 20-25 minutes or until a skewer ( toothpick ) inserted into the middle of a cupcake comes out clean.
  • Remove it from the oven, remove them from the pan after a couple of minutes.
  • Let the cupcakes cool completely on a wire rack.
  • Decorate your cakes with any frosting or fondant.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.