Instant Pot Stuffed Peppers Recipe

Instant pot stuffed peppers recipe. Ground beef, rice, and cheese-stuffed bell pepper cooked in an instant pot. Very easy and delicious recipe. You may also like Classic Carrot Cake

Instant Pot Stuffed Peppers Recipe

Stuffed peppers are a classic dish that has been enjoyed for generations. However, making them can be time-consuming and requires multiple steps. Fortunately, with the Instant Pot, you can make this delicious meal in no time! This recipe combines ground beef, rice, and cheese to create a flavorful and satisfying dish that is perfect for any occasion.

So, get ready to impress your family and friends with this tasty and effortless meal!

Ingredients and Preparation

To make stuffed peppers with ground beef, rice, and cheese, you will need a few simple ingredients. You’ll need six large bell peppers, preferably red or green, one pound of ground beef, one cup of uncooked Mexican rice, one can of tomato sauce, one teaspoon of garlic powder, Colby Jack cheese, smoked paprika, one teaspoon of dried oregano, one teaspoon of dried basil, salt, pepper, and one cup of water.

To prepare the peppers, start by cutting off the tops and removing the seeds and membranes. Rinse them under cold water and set them aside. Next, rinse the rice under cold water until the water runs clear. Brown the ground beef in a skillet over medium heat, breaking it up into small pieces as it cooks. Drain any excess fat and set the beef aside.

In a mixing bowl, combine the cooked ground beef, uncooked rice, tomato sauce, garlic powder, paprika, oregano, basil, salt, and pepper. Mix everything together until well combined. Stuff each pepper with the mixture, making sure to pack it tightly.

Once the peppers are stuffed, pour one cup of water into the Instant Pot and place the trivet inside. Arrange the stuffed peppers on top of the trivet. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes, followed by a quick release of pressure.

After the cooking process is complete, carefully remove the peppers from the Instant Pot using tongs. Serve hot and enjoy your delicious Instant Pot stuffed peppers!

 Cooking Instructions in the Instant Pot

Once you have prepared the stuffed peppers, it’s time to cook them in the Instant Pot. Start by pouring one cup of water into the Instant Pot and placing the trivet inside. Then, carefully place the stuffed peppers on top of the trivet. Close the lid and make sure the valve is set to sealing.

Next, select the manual setting and adjust the pressure to high. Set the timer for 10 minutes and let the Instant Pot do its job. Once the timer goes off, allow the pressure to release naturally for 5 minutes before turning the valve to venting to release any remaining pressure.

Carefully remove the stuffed peppers from the Instant Pot using tongs or a slotted spoon. If desired, sprinkle some shredded cheese on top of each pepper and let it melt for a few minutes under the broiler in the oven.

Your delicious and easy Instant Pot stuffed peppers with ground beef, rice, and cheese are now ready to be served!

Serving and Enjoying the Delicious Stuffed Peppers

Once your Instant Pot stuffed peppers are cooked and ready, it’s time to serve and enjoy this delicious dish. Carefully remove the peppers from the Instant Pot using tongs or a slotted spoon, and place them on a serving plate. Garnish with fresh herbs like parsley or cilantro for added flavor and presentation.

These stuffed peppers can be served as a main course or as a side dish. They pair well with a simple green salad or roasted vegetables. You can also top them with some shredded cheese or sour cream for an extra creamy texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the microwave or oven until heated through.

Overall, this easy and delicious Instant Pot stuffed peppers recipe is a perfect meal option for busy weeknights or when you’re craving something hearty and satisfying. Enjoy!

Instant Pot Stuffed Peppers Recipe

Ingredients

• 4 bell peppers, top removed, stemmed and deseeded
• 1 pound (480 g) ground beef
• 1/2 cup finely diced yellow onion
• 8 oz (240 ml) can tomato sauce
• 3/4 cup cooked Mexican rice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1½ teaspoons chili powder
• 1¼ cups shredded Colby Jack cheese, divided
• kosher salt and freshly ground black pepper, to taste

Method