Stuffed Tomatoes and Peppers

For the Rice Mixture Filling: In bowl, rinse rice and ground beef together under water. Stir in chopped parsley, salt, pepper, lemon juice and tomato taste. Stuff peppers and tomatoes with rice mixture. SAUCE: 3 cups water 1 tablespoon mashed garlic 2 tablespoons lemon juice 1 tablespoon dried mint (or 1/2 cup chopped fresh mint leaves) Salt and pepper, to taste For the Sauce: Whisk together garlic, salt, pepper, mint and water. Using a sharp knife, slice off the tops of peppers and tomatoes. Scoop out the seeds and inner fleshy parts of the tomatoes. Add rice mixture filling. Place baby carrots evenly on bottom of pressure cooker. Placed stuffed tomatoes and peppers on top of the carrots. Pour sauce over tomatoes and peppers. Add a plate on top as extra weight to keep stuffed tomatoes from floating. Close lid, bring to high pressure then lower heat on stove and cook for 5 minutes. Release pressure using cold-water release method or automatic pressure release (if available) according to manufacturer's directions. Open lid, remove to serving platter and serve with pita bread and olives.