Classic Stuffed Peppers recipes - Main course
Author: Robert Whitney
Learn how to make Tasty Instant Pot Stuffed Peppers (Pressure Cooker Stuffed Peppers). Instant Pot Stuffed Peppers is a set it and forget it dinner that pressure cooks in only 8 minutes.
- Instant Pot Stuffed Peppers
- Classic Stuffed Peppers
- Instant Pot Stuffed Peppers
- Instant Pot Stuffed Peppers
- How to cook stuffed green peppers in an Instant Pot?
- How do you cook stuffed peppers in a pot?
- How do you make pepper sauce in an Instant Pot?
- Can you cook stuffed peppers with cauliflower rice in Instant Pot?
Instant Pot Stuffed Peppers
Instant Pot Stuffed Peppers is a set it and forget it dinner that pressure cooks in only 8 minutes. Bell peppers are stuffed with beef and uncooked rice, then pressure cooked in a tomato, pomegranate and garlic sauce. This one pot dinner is easy to make and can be eaten as a full meal.
Provided by: Kristina
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Middle Eastern
Number of ingredients: 12
Provided by: Kristina
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Middle Eastern
Number of ingredients: 12
Ingredients:
- 6 green bell peppers
- 1 ½ lbs ground lamb (or beef)
- 1 cup uncooked white rice (parboiled preferred)
- 1 cup crushed tomatoes
- 3 tsp allspice
- 2 ½ tsp salt (divided)
- 1 tsp pepper (divided)
- 3 cups tomato sauce
- 3 tbsp pomegranate molasses
- 2 cups water
- 6 garlic cloves (crushed)
- 9 tbsp fresh mint (chopped, or 3 tbsp dried mint)
Nutrition:
- Serving Size: 5 oz
- Calories: 496 kcal
- Carbohydrate: 46 g
- Protein: 25 g
- Fat: 24 g
- Saturated Fat: 9 g
- Trans Fat: 1 g
- Cholesterol: 81 mg
- Sodium: 784 mg
- Fiber: 6 g
- Sugar: 13 g
- Unsaturated Fat: 11 g
- Cut the tops off of the peppers, wash, and remove seeds from inside. In a large mixing bowl, combine the ground beef or lamb, uncooked rice, allspice, crushed tomatoes, 1 tsp salt, and 1/2 tsp pepper. Mix well.
- Make the broth by combining the water, tomato sauce, pomegranate molasses, garlic, mint and remaining salt and pepper. Stir well.
- Fill peppers with the meat mixture, leaving about 1/2 inch of space at the top. Follow the steps below for the method you are using.
- Pour 2 cups of water into the inner pot. Follow the steps below for the method you are using.
- Trivet/Sling Method: Put a trivet or silicone sling into the inner pot and arrange stuffed peppers tightly against each other in a single layer. Pour the broth on top of the peppers, letting the extra fall to the bottom of the pot. Pour in additional water so that the broth just about covers the peppers.
- Pot-In-Pot Method: Arrange the peppers in 2 cake pans. Pour 1 cup of water into the inner pot and place a trivet on the bottom. Put 1 cake pan on top of the trivet and pour half of the broth into the cake pan and on top of the peppers. Add extra water so that the sauce just about covers the peppers. Place another trivet on top and put the second cake pan of peppers on it. Pour the remaining broth into the top cake pan and on to the peppers, adding extra water so the broth almost covers the peppers.
- Close and seal the lid. Set to pressure cook on high for 10 minutes. Naturally release the pressure for 10 minutes, then quickly release remaining pressure.
- Remove the stuffed peppers immediately by lifting the sling/trivet, using tongs or 2 wooden spoons. Be careful to support the bottom of the peppers so they do not rip.
- To serve, pour extra broth on top of peppers and enjoy with your favorite side salad or bread.
Classic Stuffed Peppers
Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.
Provided by: Chop Secrets
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Modern
Number of ingredients: 12
Provided by: Chop Secrets
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Modern
Number of ingredients: 12
Ingredients:
- 4 large bell peppers (tops removed, seeded and membranes removed)
- 1 cup Cooked rice
- 1/2 lb ground beef (preferably 93% lean, uncooked)
- 1 egg (beaten)
- 1/4 cup bread crumbs
- 2 tbsp tomato paste
- 4 tsp Worcestershire sauce
- 1 tbsp chopped parsley (additional for garnish)
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup marinara sauce
How to cook:
- Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
- In a large bowl, combine all remaining ingredients except marinara sauce.
- Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
- Pour one cup of water in the Instant Pot and insert the steam rack.
- Place peppers onto rack and divide marinara sauce in the top center of each pepper.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
- When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
- (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
- Carefully remove the peppers, garnish with additional chopped parsley and serve warm.
Instant Pot Stuffed Peppers
Learn how to make Tasty Instant Pot Stuffed Peppers (Pressure Cooker Stuffed Peppers). Cheesy smoky tomato beef rice top with melted cheese stuffed in sweet juicy roasted bell peppers. Flavorful & colorful comfort food that's great for easy dinners, parties, and entertaining guests.
Provided by: Amy + Jacky
Total time: 45 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 16
Provided by: Amy + Jacky
Total time: 45 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
- ½ - 1 cup cooked white rice
- 1 tablespoon (15ml) olive oil
- 1 pound (454g) ground beef
- 4 (166g) large cremini mushrooms (, sliced)
- 1 can (430g or 14.5oz) diced tomatoes
- 1 tablespoon (15ml) tomato paste
- 6 cloves (23g) garlic (, minced)
- 1 (235g) medium onion (, minced)
- 1 teaspoon (1.2g) dried Italian seasoning
- 1 tablespoon (15ml) regular soy sauce
- Kosher salt
- Freshly ground black pepper
- 4 - 8 bell peppers (, tops + cores removed; dice the tops (see photos))
- Finely chopped parsley (, for garnish)
- ¼ cup (48g) smoked cheddar cheese (, freshly shredded)
- ¼ cup (48g) mozzarella cheese (, freshly shredded)
Nutrition:
- Calories: 285 kcal
- Carbohydrate: 18 g
- Protein: 16 g
- Fat: 17 g
- Saturated Fat: 7 g
- Cholesterol: 51 mg
- Sodium: 339 mg
- Fiber: 4 g
- Sugar: 8 g
- Serving Size: 1 serving
- Brown Ground Beef & Mushrooms: Press "Saute" button to "Sauté More" to heat up Instant Pot. Wait until it says "HOT" (~8mins) to ensure the pot is as hot as it can be. Add 1 tbsp olive oil (15ml) in Instant Pot, and ensure the whole bottom is coated. Season one side of ground beef with salt and black pepper. Place the whole chunk of ground beef in Instant Pot (seasoned side face down), then add sliced mushrooms to the side. Let the whole chunk of ground beef brown (don't touch it for 5 minutes). Generously season the other side with salt and black pepper. After 5 minutes, chop the ground beef into 6 chunks, then flip to the other side. *Pro Tip: There will be a lot of juice coming out of the beef and mushrooms, let the juices reduce until no juice left (~10 mins). Break the ground beef into small chunks, mix them with the mushrooms, then saute for another 3 minutes.
- Saute Onion & Pepper: Add minced onions and 1 tbsp (15ml) regular soy sauce in Instant Pot, then saute for 2 minutes. Add in diced bell pepper (from pepper tops) and 1 tsp (1.2g) dried Italian seasoning, then saute for 2 minutes.
- Saute Garlic & Rice: Add in ½ cup - 1 cup cooked white rice, 1 tbsp (15ml) tomato paste, and minced garlic, then saute for 30 seconds. Break up rice clumps and ensure the rice is not sticking together. Remove the inner pot from heat.
- Stuff Bell Peppers: While the ingredients are hot, mix in shredded cheddar cheese and mozzarella cheese. Mix 1 can (430g) diced tomatoes into the stuffings. Give it a taste and season if necessary (for reference, we added ¼ tsp fine salt). Fill bell peppers with stuffings.
- Pressure Cook Stuffed Peppers: Clean and dry the inner pot. Add 1 cup (250ml) cold water and trivet in Instant Pot. Place the stuffed peppers on the trivet. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully.
- Optional - Melt Cheese on Stuffed Peppers: Sprinkle cheese on top of the bell peppers. *Air Fryer Method: Place the Air Fryer Lid on Instant Pot Duo Crisp. Press "Air Fry" button, set the temperature to 400°F and cooking time to 8 minutes.*Oven Method: Layer the stuffed bell peppers on a baking sheet, then put them under the broil function for a few minutes.
- Serve Stuffed Peppers: Garnish stuffed peppers with finely chopped parsley, then serve immediately. Enjoy :)
Instant Pot Stuffed Peppers
You can make hearty stuffed peppers without the long bake time, thanks to your Instant Pot! Just build the ground beef and rice filling in the Instant Pot itself, then stuff into large bell peppers and pressure-cook until perfectly tender. Finish off with some extra-sharp Cheddar and chopped parsley for a great weeknight meal.
Provided by: Food Network Kitchen
Total time: 35 minutes
Cook time: 25 minutes
Yields: 4 servings
Number of ingredients: 14
Provided by: Food Network Kitchen
Total time: 35 minutes
Cook time: 25 minutes
Yields: 4 servings
Number of ingredients: 14
Ingredients:
- 4 large bell peppers, preferably red, orange and/or yellow (2 to 2 1/4 pounds total)
- 2 tablespoons olive oil
- 1/2 medium yellow onion, diced
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 12 ounces lean ground beef (90 percent lean)
- 2 plum tomatoes (about 8 ounces), cored and diced
- 1/4 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons fresh thyme leaves
- 1 1/2 cups shredded sharp Cheddar
- 3/4 cup pre-cooked white or brown rice
- 1 tablespoon chopped fresh parsley
How to cook:
- If the bell peppers don't sit upright on your cutting board, trim about 1/8 inch off the bottom to make level. Cut the top 1/2 inch off each pepper. Remove and discard the stem, then finely chop the remaining flesh from the trimmed top. Scoop out the seeds and as much of the membranes as you can. Set the hollowed-out bell peppers aside.
- Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chopped bell pepper, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the ground beef, then cook, breaking up the meat with a wooden spoon into small pieces, until no longer pink, about 4 minutes more. Stir in the diced tomato, chicken broth, tomato paste, chili powder, thyme, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the tomato starts to break down and the mixture becomes thick and saucy, 3 to 4 minutes. Stir in 1 cup of the Cheddar and the rice until cheese is melted and rice is combined. Taste and adjust the seasoning with salt and black pepper. Turn off the saute function, then spoon the filling into the reserved bell peppers. Wipe out the Instant Pot bowl.
- Set the rack into the bottom of the pot, then pour in 3/4 cup water. Add the stuffed bell peppers (they should fit snuggly).
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid, then top the stuffed peppers with the remaining 1/2 cup Cheddar, dividing evenly. Place the lid back on the pot and let stand until the residual steam melts the cheese, about 1 minute. Use tongs and/or a large spoon to transfer the stuffed peppers to a plate and sprinkle with the parsley.
