Insta pot stuffed green peppers recipes - Main course

Author: Eduardo Murrell  

This Instant Pot Stuffed Peppers recipe is made with ground beef, rice, mozzarella cheese, Italian seasoning, onions and tomato sauce. Easy Instant Pot Stuffed Peppers with seasoned ground turkey or beef, rice, and tomatoes.

Instant Pot Stuffed Peppers

Easy Instant Pot Stuffed Peppers with seasoned ground turkey or beef, rice, and tomatoes. Just 10 minutes cook time! Healthy and scrumptious.
Provided by: Erin Clarke / Well Plated
Total time: 35 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American,Mexican
Number of ingredients: 14

Ingredients:

• 4 large bell peppers - any colors you like (our favorites are red and green)
• 1 pound ground turkey (or ground chicken or lean ground beef)
• 1 tablespoon ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, if you like your peppers extra spicy)
• 1 10-ounce can diced tomatoes and green chiles in their juices (such as Rotel)
• 1 4-ounce can diced green chiles in their juices
• 1 1/2 cups cooked brown rice (or cooked grain of choice, such as quinoa )
• 1 1/4 cup shredded cheese - Monterey Jack (pepper jack, cheddar, or similar cheese, divided (I used sharp cheddar))
• Cilantro (salsa, non-fat plain Greek yogurt, or any of your favorite toppings (optional, for serving))

Nutrition:

• Serving Size: 1 (of 4)
• Calories: 408 kcal
• Carbohydrate: 31 g
• Protein: 40 g
• Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 94 mg
• Fiber: 6 g
• Sugar: 7 g

How to cook:

1. Pour
2. Place the trivet in your Instant Pot. Pour in 1 cup water (if using a 6-quart model) or 1 ½ cups water (if using an 8-quart model).
3. Cut off the tops of the peppers. With your fingers, gently pull out the seeds and membranes so that you have hollowed out pepper “shells.” If you are having trouble loosening the inner membranes of the peppers, use a dull butter knife to gently press them loose.
4. Stand the peppers up in the Instant Pot, nestling them beside each other so that they stay upright.
5. Sprinkle
6. In a large mixing bowl, place the turkey. Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper over the top.
7. Pour
8. Next, pour in the diced tomatoes in green chiles and the can of green chilis.
9. Add
10. Last, add the rice and ¾ cup shredded cheese (doing the ingredients in this order makes them easier to combine).
11. Stir
12. With a fork, gently stir to combine all of the ingredients as evenly as possible, being careful not to compact or overwork the meat. Make sure the spices are evenly distributed.
13. Scoop
14. With a spoon, scoop the filling and lower it down into the peppers by heaping spoonfuls. Divide it evenly between the peppers and fill the peppers all the way to the top. The peppers will be very full.
15. Cook
16. Close and seal the Instant Pot. Cook on high (manual) pressure for 10 minutes (depending upon your model, the button may also say “pressure cook”). Once the pressure has built and the 10-minute timer has elapsed, immediately vent to release any remaining pressure.
17. Sprinkle
18. Carefully open the Instant Pot. The meat should be completely cooked through at this point, but if you want to be 100% certain, test it with an instant read thermometer - it should be at 165 degrees F (if it is not for some reason, reseal and cook 1 to 2 additional minutes; if it's close (160 or more) a few minutes rest without cooking further should carry it over to a safe temperature. Sprinkle the remaining 1/2 cup cheese on top of the peppers. Replace the lid (no need to seal) and let sit for a minute to allow the cheese to melt.
19. Serve
20. With tongs, gently lift the peppers onto serving plates (some water may drip off as you lift; this is moisture that built as the peppers cooked; simply let it drip back into the pot as you lift out the peppers). Serve hot, sprinkled with fresh cilantro and any of your favorite toppings.

Notes: Pressure-Cooker Stuffed Peppers Recipe, Ingredients · 4 medium sweet red peppers · 1 can (15 ounces) black beans, rinsed and drained · 1 cup shredded pepper jack cheese · 3/4 cup salsa · 1 small onion,

Tags:

instant pot stuffed bell peppers insta pot stuffed green peppers

INSTANT POT STUFFED PEPPERS

This Instant Pot Stuffed Peppers recipe is made with ground beef, rice, mozzarella cheese, Italian seasoning, onions and tomato sauce.
Provided by: Brandie @ The Country Cook
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 5 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

• 6 bell peppers, (divided use)
• 1 onion, (diced)
• 1 tomato, (diced)
• 1 lb extra lean ground beef, (90/10)
• 1 boil-in-bag white or brown rice, (uncooked)
• 1 egg, (beaten)
• 2 tsp salt
• 1 tsp pepper
• 1 1/2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 (15 oz) can tomato sauce, (divided use)
• 2 cups shredded mozzarella or cheddar cheese, (divided use)
• 1/2 cup water
• dried parsley, (for garnish (optional))

Nutrition:

• Calories: 451 kcal
• Carbohydrate: 39 g
• Protein: 35 g
• Fat: 16 g
• Saturated Fat: 8 g
• Cholesterol: 124 mg
• Sodium: 1741 mg
• Fiber: 5 g
• Sugar: 11 g
• Serving Size: 1 serving

How to cook:

1. Slice tops off green peppers and hollow out the peppers.
2. Dice the remaining pepper (this recipe makes 5 stuffed peppers)
3. Mix diced peppers, onion and tomato with ground beef, egg, rice, salt, pepper, Italian seasoning, garlic powder, 1/4 cup tomato sauce and 1 cup shredded mozzarella cheese.
4. Fill peppers evenly with meat mixture.
5. Pour 1/2 cup tomato sauce into the bottom of a 6 quart or larger Instant Pot and stir in 1/2 cup of water.
6. Put trivet into the Instant Pot and place stuffed peppers on top. Then take remaining tomato sauce left in the can and pour it on top of the stuffed peppers.
7. Lock lid, making sure the nozzle is turned to “sealing” and cook on high pressure for 20 mins.
8. Note: It will take about 10-15 minutes for the Instant Pot to come to full pressure before cooking.
9. Once finished cooking, do a quick release of the pressure (be very careful, steam will come out fast and hot).
10. Open lid and sprinkle remaining cup of shredded mozzarella cheese on top of each pepper.
11. Close lid for a couple of minutes to melt cheese.
12. Serve stuffed peppers with some of the tomato “broth” and sprinkle with a bit of chopped parsley or basil.

Notes: Instant Pot Stuffed Peppers, Place trivet in Instant Pot. If using a 6-quart Instant Pot, pour in 1 cup water. · Secure lid on Instant Pot and set to Manual High Pressure for

Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers is made with the traditional filling of rice, meat and a savory tomato sauce just with less than half the cook time!
Provided by: Kristen Chidsey
Total time: 55 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 4 large or 5 medium peppers
• 1 1/2 cups cooked rice
• 1 pound ground meat (beef, turkey, or chicken)
• 14 ounces tomato sauce (divided)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground pepper
• 1 teaspoon salt
• 2 teaspoons paprika
• 1 tablespoon Worcestershire sauce
• 1 large egg, beaten (optional)

Nutrition:

• Calories: 196 kcal
• Carbohydrate: 20 g
• Protein: 19 g
• Fat: 4 g
• Saturated Fat: 2 g
• Cholesterol: 47 mg
• Sodium: 816 mg
• Fiber: 3 g
• Sugar: 5 g
• Serving Size: 1 serving

How to cook:

1. To Prepare Rice
2. Prepare Rice
3. Rinse and drain 1 cup dry rice. Add the rice and 1 cup of cold water to the Instant Pot. Cook on HIGH pressure for 3 minutes for white rice, 22 minutes for brown rice. Let pressure release naturally. Remove the rice from the inner pot and rinse and return the inner pot to the pressure cooker.
4. For the Stuffed Peppers
5. Mix Filling
6. Once the rice has cooled slightly, measure out 1 1/2 cup cooked rice into a large mixing bowl. Add in the ground meat, seasonings, Worcestershire Sauce, and 1 cup of the tomato sauce. Mix well to combine.
7. Prepare Pot
8. Place a trivet inside the Instant Pot and then pour in 1 and 1/2 cups cold water.
9. Stuff Peppers
10. Cut off the tops of each pepper and remove seeds and core. Divide the rice mixture evenly between the peppers.
11. Assemble
12. Place the peppers on the rack and then top each pepper with 1-2 tablespoons of the remaining tomato sauce.
13. Set Cook Time
14. Place lid on pressure cooker and be sure vent knob is pointed to sealed. Cook on high pressure for 15 minutes, by selecting manual or pressure cook and using the +/- buttons to adjust the time.
15. Let Pressure Release
16. Once cook time has elapsed let pressure release naturally, or for at least 10 minutes. Test the internal temperature to be sure that 165 degrees has been reached. If not, cook for an additional 3-5 minutes.

Notes: Classic Stuffed Peppers, 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

Instant Pot Stuffed Bell Peppers

Making Instant Pot Stuffed Bell Peppers can’t get any easier than this! No pre-cooking of peppers or sautéing onion is needed. Simply fill with them and cook under pressure. Easy-peasy comfort food ready in no time!
Provided by: Julia
Total time: 24 minutes
Cook time: 9 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 4 medium Bell Peppers
• 1 small Onion
• ½ pound Ground Beef ((220 grams))
• 2 cups Cooked Rice (, packed (300 grams))
• 1½ tablespoon Marjoram
• 1 teaspoon Salt
• ¼ teaspoon Black Pepper
• 2 Garlic Cloves
• 3 tablespoons Breadcrumbs
• 1 can Tomatoes ((14 ounces/400 grams))
• ½ cup Water

Nutrition:

• Calories: 328 kcal
• Carbohydrate: 38 g
• Protein: 14 g
• Fat: 12 g
• Saturated Fat: 4 g
• Cholesterol: 40 mg
• Sodium: 683 mg
• Fiber: 3 g
• Sugar: 6 g
• Serving Size: 1 serving

How to cook:

1. Rinse the peppers. Cut off the top parts and remove all the membranes and seeds.
2. In a bowl, combine together finely chopped onion, ground beef, cooked rice, marjoram, salt, pepper, minced garlic, breadcrumbs and ½ can of tomatoes (without their juice). Mix well using your hand or spoon.
3. Fill each pepper with the mixture.
4. Add water and the remaining tomatoes (with juices) to the inner pot of the Instant pot. Insert the steam rack and place the stuffed peppers onto it.
5. Lock the lid. Turn the steam release to SEALING and press MANUAL. Adjust the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the lid.
6. Let the peppers cool down slightly before serving.

Notes: Instant Pot Stuffed Peppers, Set the peppers on the rack in the pot. Lock the lid and cook on high pressure for 10 minutes (“manual” or “pressure cook” mode in an Instant