Instant Pot Burrito Bowl Stuffed Peppers
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5.0
39 reviews
Excellent
Instant Pot Burrito Bowl Stuffed Peppers
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Stuffed Peppers Ingredients
- 4 medium to large bell peppers (red, orange, or yellow)
- 1 1/2 cups cooked brown rice (can substitute another cooked grain of choice)
- 4 cloves garlic, crushed
- 1/2 cup sweet corn
- 1 (15- ounce) can black beans, drained and rinsed
- 1 teaspoon EACH: ground chili powder, onion powder, cumin, and paprika
- 3 tablespoons nutritional yeast
- 1 tablespoon agave nectar (or organic cane sugar)
- 1/2 cup salsa of choice, plus more for serving
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup Vegan Mexican Cheese Sauce (recipe below, or store-bought shredded vegan cheese)
- 1 lime, juiced
- Chopped cilantro for serving
Vegan Mexican Cheese Sauce Ingredients
- 1 cup (~120g) raw cashews, soaked in water overnight (or soaked in boiling water for 1 hour; soak overnight if you don’t have a high-powered blender)
- 1/2 cup (~112g) vegan unsweetened plain yogurt
- 2 tablespoons water or vegetable broth
- 1/2 cup (~120g) salsa of choice, (I used this one)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 tablespoons nutritional yeast
Instructions
Stuffed Peppers Directions
- In a bowl, mix together the cooked brown rice, garlic, black beans, corn, spices, nutritional yeast, agave, salsa, salt and pepper. Taste the mixture and adjust seasonings accordingly.
- Cut off the top parts of each bell pepper and remove the membranes and seeds. Fill each pepper with the rice filling, but do not overstuff.
- Pour 1/2 cup of water in the inner pot of the Instant Pot. Place the stuffed peppers on top of a steamer rack and place inside the inner pot.
- Secure the lid and select the Pressure Cook or Manual setting at high pressure and reduce the cook time to 5 or 6 minutes (use 5 minutes for medium peppers, 6 minutes for larger peppers).
- Once the timer is done, perform a quick pressure release by switching the Pressure Release knob from Sealing to Venting.
- Open the lid and spoon some of the Vegan Cheese Sauce or shredded vegan cheese on top of each stuffed pepper. Close the lid for 2 minutes to heat up the cheese. Or, transfer the cheese-topped peppers to an ovenproof dish and place under your oven’s broiler for a few minutes until the cheese has melted.
- Sprinkle on some lime juice and chopped cilantro. Serve with salsa of choice.
Vegan Mexican Cheese Sauce Directions
- Drain the soaked cashews and pat dry. Add the cashews, along with the remaining cheese sauce ingredients, to a high-powered blender (or food processor). Blend until thick, creamy, and smooth. The sauce should be quite thick and creamy. Taste for seasonings.
Nutrition Information
Show Details
Calories
336kcal
(17%)
Carbohydrates
60g
(20%)
Protein
16g
(32%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
960mg
(40%)
Potassium
988mg
(28%)
Fiber
14g
(56%)
Sugar
12g
(24%)
Vitamin A
4028IU
(81%)
Vitamin C
160mg
(178%)
Calcium
86mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 960mg | 40% |
| Potassium | 988mg | 21% |
| Fiber | 14g | 56% |
| Sugar | 12g | 24% |
| Vitamin A | 4028IU | 81% |
| Vitamin C | 160mg | 178% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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