Instant Pot Burrito Bowl Stuffed Peppers
User Reviews
5
Instant Pot Burrito Bowl Stuffed Peppers
Description
This recipe uses medium to large bell peppers hollowed out and filled with a mixture of cooked brown rice, crushed garlic, black beans, sweet corn, nutritional yeast, agave nectar, salsa, and a blend of chili powder, cumin, smoked paprika, salt, and pepper. The filling combines savory, sweet, and smoky elements, providing a complex flavor.
The stuffed peppers are placed on a steamer rack inside an Instant Pot with water below, then pressure cooked for 5 to 6 minutes to achieve tender peppers and warmed filling. After cooking, a vegan Mexican cheese sauce made by blending soaked cashews, vegan yogurt, salsa, spices, and nutritional yeast is spooned over each pepper to add creaminess and extra flavor.
This dish functions as a complete meal suitable for those seeking a vegan or dairy-free option, balancing protein from beans and cashews with the grain base and vegetables. It works well as a hearty lunch or dinner.
Ingredients
Stuffed Peppers Ingredients
- 4 bell pepper red, orange, or yellow, medium to large
- 1 1/2 cups brown rice can substitute another cooked grain of choice, cooked
- 4 cloves garlic crushed
- 1/2 cup sweet corn
- 1 (15- ounce) black beans drained and rinsed, canned
- 1 teaspoon ground chili powder onion powder, cumin, and paprika
- 3 tablespoons nutritional yeast
- 1 tablespoon agave nectar (or organic cane sugar)
- 1/2 cup salsa plus more for serving, of choice
- 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
- cilantro chopped, for serving
Vegan Mexican Cheese Sauce Ingredients
- 1 cup raw cashews ~120g, soaked in water overnight or in boiling water for 1 hour (soak overnight if no high powered blender
- 1/2 cup vegan unsweetened plain yogurt ~112g
- 2 tablespoons water or vegetable broth
- 1/2 cup salsa ~120g, of choice
- 1 teaspoon cumin ground
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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