Pressure Cooker Cajun-Spiced Stuffed Peppers recipes - Main course

Author: Georgette Little  

Instant Pot Stuffed Peppers are made with seasoned ground beef and rice, topped with marinara sauce and melty cheese. Instant Pot Stuffed Peppers are packed with ground beef, rice, and onions, then cooked to perfection in the Instant Pot in just 15 minutes.

Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers are packed with ground beef, rice, and onions, then cooked to perfection in the Instant Pot in just 15 minutes.
Provided by: Laura
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

• 6 medium bell peppers
• 1 1/2 pounds ground beef (85/15 (750g))
• 1 cup cooked rice (150 g)
• 1/4 cup tomato sauce (55 g)
• 1 small onion (diced)
• 1 clove garlic (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon oregano
• Parsley or basil for garnish

Nutrition:

• Calories: 370 kcal
• Carbohydrate: 17 g
• Protein: 22 g
• Fat: 23 g
• Saturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 81 mg
• Sodium: 329 mg
• Fiber: 3 g
• Sugar: 6 g
• Unsaturated Fat: 11 g
• Serving Size: 1 serving

How to cook:

1. Cut the tops off the peppers. Take the seeds and membranes out. Poke a few holes in the bottoms of the peppers with a fork to allow built up water to escape.
2. In a bowl, combine the ground beef with the remaining ingredients. Mix well to fully combine.
3. Stuff the mixture evenly into each pepper.
4. Pour 1 cup of water into the bottom of your Instant Pot and insert the trivet. Place the peppers upright on the trivet. Lock the lid and set the vent to sealing.
5. Set the Instant Pot to Pressure Cook for 10 minutes. Manually release the pressure.
6. Test the internal temperature of the peppers to make sure it reached 165 degrees F (74 degrees C).
7. Serve with fresh parsley or basil for garnish.

Notes: Instant Pot Stuffed Bell Peppers, 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

Tags:

pressure cooker cajun-spiced stuffed peppers cooker cajun-spiced stuffed peppers

Pressure Cooker Stuffed Peppers Recipe {Instant Pot}

Insert the steam rack and place the stuffed peppers onto it. Lock the lid. Turn the steam release Duration: 1:06

Pressure Cooker Cajun-Spiced Stuffed Peppers

These Cajun-Spiced Stuffed Peppers are packed with ground beef, onion, rice, and corn, and spices! This meal is ready in the pressure cooker in a half an hour.
Provided by: Coco Morante
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

• For the stuffed peppers:
• 4 small- to medium-sized bell peppers, any color
• 3/4 pound 93% to 96% lean ground beef
• 3/4 cup corn kernels (fresh or frozen)
• 1 cup cooked rice (any variety)
• 3/4 cup diced red onion
• 1 1/2 teaspoons Cajun seasoning blend
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon paprika
• 3/4 teaspoon kosher salt
• To serve:
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons chopped parsley or cilantro

Nutrition:

• Calories: 342 kcal
• Carbohydrate: 26 g
• Cholesterol: 83 mg
• Fiber: 3 g
• Protein: 30 g
• Saturated Fat: 5 g
• Sodium: 794 mg
• Sugar: 4 g
• Fat: 13 g
• Serving Size: 4 servings
• Unsaturated Fat: 0 g

How to cook:

1. Prepare the bell peppers: Cut off the tops of the bell peppers and discard (or save for another purpose). Use your hands to remove any seeds and white membranes so the peppers are clean and ready for stuffing.
2. Make the filling and stuff the peppers: In a mixing bowl, combine the beef, corn, rice, red onion, and seasonings. Use your hands to mix everything together well, and then spoon the filling into the peppers, packing it in firmly. As you stuff the peppers, place them next to each other in the cake pan, sitting upright like cups.
3. Pressure cook the peppers: Pour a cup of water into the inner pot of a 6-quart electric pressure cooker. Use the wire metal trivet to lower the cake pan into the pot. It should be resting on top of the trivet, a little bit above the water. Secure the lid on the pressure cooker and make sure the lid is set to its “Sealing” position. Select the “Manual” or “Pressure Cook” setting, and set the time to 15 minutes at high pressure. The pot will take about 10 minutes to come up to pressure, and then the cooking time will begin.
4. Release the pressure: When the cooking program ends, perform a quick pressure release by moving the pressure vent to its “Venting” position. When the pressure has fully released, open the pot and sprinkle the peppers with the cheese and chopped fresh herbs.
5. Serve the stuffed peppers: Wearing a pair of heatproof mitts, lift the trivet with the cake pan out of the pot. Don’t worry if some liquid has settled in the cake pan. Use a pair of serving spoons to remove the peppers from the pan and transfer to individual plates. Serve hot.

Notes: Instant Pot Stuffed Pepper Casserole recipe, Ingredients · 1 pound ground beef · 1 small yellow onion, diced (about ½ cup) · 2 cloves garlic, minced · 2 green bell peppers, diced · 1 can (14 oz) diced tomatoes

Instant Pot Stuffed Peppers

These stuffed bell peppers are filled with a classic combination of seasoned ground beef and rice. The Instant Pot has dinner ready in a flash.
Provided by: Diana Rattray
Total time: 33 minutes
Cook time: 8 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 18

Ingredients:

• 5 medium bell peppers, or 4 large
• 1 pound lean ground beef
• 1/2 cup cooked rice
• 1/2 cup onion, finely chopped
• 2 clove garlic, minced
• 1 plum tomato, diced
• 1/4 cup Parmesan cheese
• 1 tablespoon tomato paste
• 1 (15-ounce) jar marinara sauce
• 1 large egg
• 2 tablespoons breadcrumbs
• 1/2 teaspoon kosher salt
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon Worcestershire sauce
• 2 tablespoons parsley, chopped, plus more for optional garnish
• 6 ounces mozzarella cheese, sliced or shredded
• Fresh basil, thinly sliced, for garnish, optional

Nutrition:

• Calories: 623 kcal
• Carbohydrate: 29 g
• Cholesterol: 189 mg
• Fiber: 5 g
• Protein: 48 g
• Saturated Fat: 15 g
• Sodium: 1245 mg
• Sugar: 10 g
• Fat: 35 g
• Serving Size: 4 servings
• Unsaturated Fat: 0 g

How to cook:

1. Gather the ingredients.
2. Slice the tops off the bell peppers. Remove the seeds and carefully scrape out the white veins. Chop some of the tops for the filling.
3. In a large bowl, combine the ground beef with the cooked rice, chopped pepper tops, onion, minced garlic, diced tomato, Parmesan cheese, tomato paste, 1/3 cup of the tomato sauce, the beaten egg, breadcrumbs, salt, basil, oregano, Worcestershire sauce, and 2 tablespoons of chopped parsley. Mix the ingredients until well blended. Stuff the pepper shells with the mixture.
4. Add 2/3 cup of water to the Instant Pot and place a trivet (with handles) or baking sling in the pot. Arrange the stuffed peppers on the trivet and pour the remaining tomato sauce over them.
5. Lock the lid in place and turn the steam release valve to the sealing position. Select the pressure cook or manual function (high pressure) and set the time to 8 minutes.
6. When the time is up, wait for 5 minutes and then turn the steam release valve to the venting position to release any remaining pressure before removing lid.
7. Top each of the peppers with a generous amount of mozzarella cheese and place the lid back on for a minute or two, or just long enough to melt the cheese.
8. Remove the peppers and trivet and set aside. Choose the sauté function and simmer the liquids for about 5 minutes to reduce slightly. Taste and adjust the seasonings. Serve the peppers with the reduced sauce and garnish with thinly sliced basil leaves or chopped fresh parsley.

Notes: Instant Pot Stuffed Peppers Recipe, 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

Best Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers are made with seasoned ground beef and rice, topped with marinara sauce and melty cheese.
Provided by: Catalina Castravet
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 24

Ingredients:

• 1 cup basmati rice (uncooked)
• 2 cups water
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 5 medium or 4 large bell peppers
• 1 lb ground beef (chicken or turkey)
• 1 - 1 1/2 cups cooked rice* (see notes)
• 1 small sweet onion (diced)
• 1 small tomato (diced)
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (or more based on preference)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 tablespoon breadcrumbs
• 2 tablespoons fresh parsley (chopped)
• 1 cup water
• 8 tablespoons marinara sauce
• 8 tablespoons shredded mozzarella cheese
• Fresh parsley (chopped)

Nutrition:

• Calories: 426 kcal
• Carbohydrate: 55 g
• Protein: 23 g
• Fat: 22 g
• Saturated Fat: 8 g
• Cholesterol: 69 mg
• Sodium: 651 mg
• Fiber: 4 g
• Sugar: 9 g
• Serving Size: 1 serving

How to cook:

1. Perfect Instant Pot Rice:
2. Add the rice, olive oil, salt, and 1 cup of water to an Instant Pot safe dish. Stir to combine. Cover with foil and pinch a few holes or use my favorite Stackable Pot.
3. Add a long-legged trivet to the Instant Pot and the remaining 1 cup of water.
4. Add the pot with the rice onto the trivet.
5. Close lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
6. Carefully remove the dish with the rice from the Instant Pot. Let it stand for 10 minutes, remove the foil and fluff up the rice using 2 forks.
7. Measure 1 - 1 1/2 cups of cooked rice for the Stuffed Peppers and store the rest.
8. Rinse the Instant Pot stainless steel insert.
9. Stuffed Peppers:
10. Wash the peppers, cut off their tops (I like to keep them to use when serving the peppers), remove the seeds and clean the inside well by removing gently all the veins.
11. You can brown the beef in a skillet or in the Instant Pot before mixing it with the rest of the ingredients. I prefer to skip this step and save time by using raw ground beef.
12. In a large bowl combine all the ingredients starting with the ground beef - up to the chopped parsley. Stir well to fully combine.
13. Stuff the prepared peppers equally with the mixture.
14. Cook:
15. Add a trivet with handles to the IP or a steamer basket.
16. Add 1 cup of water and arrange the peppers onto the trivet.
17. Close the lid and pressure cook at High Pressure for 7 minutes + 5 minutes Natural Release. Turn off the heat. Release the remaining pressure manually and carefully open the lid.
18. Using the handles of the trivet or steamer basket, carefully remove the peppers from the pot.
19. Optional Garnish and Broiling:
20. Turn on the oven broiler.
21. Add stuffed peppers to a baking dish.
22. Top each pepper with 2 tablespoons of marinara sauce and 2 tablespoons of shredded mozzarella cheese.
23. Transfer the baking dish into the oven under the broiler and cook for 1-2 minutes, until the cheese is fully melted.
24. Remove from oven, garnish with freshly chopped parsley and serve.

Notes: Pressure Cooker Stuffed Peppers Recipe, Ingredients · 3 large bell peppers · 1/2 lb ground beef (uncooked) · 1x bag Success Boil In Bag White Rice (uncooked) · 1/2 cup chopped raw onion · 3/4 cup tomato or