Instant Pot Stuffed Pepper Casserole Recipe
User Reviews
4.7
42 reviews
Excellent
Instant Pot Stuffed Pepper Casserole Recipe
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Looking for a delicious, easy weeknight dinner idea? This Instant Pot Stuffed Pepper Casserole recipe is the perfect comfort food, and ready in under 30 minutes!
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Ingredients
- 1 pound ground beef
- 1 small yellow onion diced (about 1/2 cup)
- 2 cloves garlic minced
- 2 green bell peppers diced
- 1 can diced tomatoes 14 oz (don't drain)
- 1 can tomato sauce 15 oz
- ⅔ cup beef broth
- ⅔ cup jasmine rice
- 1 Tablespoon Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar-jack cheese
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Instructions
- For the pressure cooker, select "browning/saute" to preheat the pot. Once hot, add the ground beef and onion and saute for about 5 minutes, stirring constantly until beef is browned. I drained out any extra fat/oil.
- Next, add the garlic and bell peppers, saute for 1 full minute.
- Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
- Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.
- Serve and enjoy hot!
Equipments used:
Notes
- We tested this recipe using a 6 quart Instant Pot.
- Feel free to use frozen green peppers and onion. Since we cook the vegetables to soften them, this is a great place to use frozen veggies.
- No need to cook the rice first, as it will cook during the pressure cooking process.
- Want to serve it in a pretty dish? I get it. Not everyone loves serving dinner from the pot. Transfer the cooked casserole to a serving dish BEFORE adding the cheese. Top with cheese and let it melt naturally (or place in oven to melt cheese).
- Store leftovers in refrigerator for up to 3 days. Reheat in microwave until warm.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Calories
435kcal
(22%)
Carbohydrates
13g
(4%)
Protein
32g
(64%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
11g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
765mg
(32%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 765mg | 32% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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