Instant Pot Stuffed Peppers
User Reviews
5
-
Prep Time
5 mins
-
Servings
5
-
Calories
333 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Stuffed Peppers
Description
The recipe starts by combining turkey mince, half the shredded mozzarella, cooked rice, a quarter cup of tomato sauce, beaten egg, chopped spring onions, herbes de Provence, garlic puree, smoked paprika, salt, and black pepper in a bowl for the filling. The base of hollowed bell peppers is pricked to prevent bursting, then filled with the meat mixture.
The filled peppers are placed upright on a trivet inside the Instant Pot with water and covered with the remaining tomato sauce. They are cooked on high pressure for 10 minutes, followed by a natural pressure release. After cooking, the remaining mozzarella is sprinkled on top and allowed to melt sitting with the lid loose inside the pot.
This method produces bell peppers with a tender but intact pepper shell, with a moist and well-seasoned filling. The melted mozzarella topping adds a creamy texture. The combination of herbs and paprika provides subtle warmth and earthiness.
Suggestions include serving the peppers with side dishes like garlic green beans or a fresh salad. Using lean turkey mince prevents greasiness, and any bell pepper color works. Substitutions may include extra meat or vegetables instead of rice for lower carb options. Times do not include pressure build or release phases.
Ingredients
- 5 bell pepper tops removed and deseeded
- 450 g Turkey mince or lean beef mince, 1 lb
- 1 1/2 cups mozzarella cheese divided use, shredded
- 3/4 cup rice cooked
- 250 ml tomato sauce 1 cup
- 1 egg beaten
- 3 spring onions scallions finely chopped
- 1 1/2 tsp herbes de provence dried mixed herbs
- 1 tsp Garlic puree
- 0.5 tsp smoked paprika
- salt
- black pepper ground
- 250 ml water 1 cup
Instructions
- Mix together the mince, half the shredded mozzarella, rice, 60 ml (1/4 cup) tomato sauce, egg, spring onion, herbs, garlic, paprika, salt and black pepper in a bowl until well combined.
- Prick the base of the peppers with a fork and fill with seasoned meat mixture
- Pour the water into the Instant Pot Insert and place a trivet into the Instant Pot.
- Place the peppers on the trivet, to they are standing upright (you could also put the peppers standing upright in a shallow dish) and cover the peppers with the remaining tomato sauce.
- Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 10 mins.
- When done allow the pot to undergo natural pressure release, open and sprinkle the remaining mozzarella cheese over the peppers, and cover the Instant Pot (but not seal) and let stand for 2-3 mins until the cheese melts.
- Switch off the heat and serve.
Notes
- Use lean turkey or beef mince to avoid greasy filling.
- Prick pepper bases to prevent splitting under pressure cooking.
- Any color bell pepper can be used; red peppers have the highest vitamin C content.
- Rice can be substituted with extra meat or vegetables for a low-carb version.
- Pressure cooker times exclude time for reaching pressure and natural pressure release.
- Suggested sides include garlic green beans, baked tomatoes, or sesame spinach salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 125mg | 42% |
| Sodium | 556mg | 23% |
| Potassium | 674mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 4465IU | 89% |
| Vitamin C | 157.2mg | 175% |
| Calcium | 222mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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