Instant Pot Stuffed Peppers
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Servings
5
-
Calories
333 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Stuffed Peppers
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You will love these comforting and tasty stuffed peppers in your Instant Pot!
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Ingredients
- 5 bell peppers, tops removed and deseeded
- 450 g 1 lb turkey or lean beef mince
- 1 1/2 cups shredded mozzarella divided use
- 3/4 cup cooked rice
- 250 ml 1 cup tomato sauce
- 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
- ground black pepper
- 250 ml 1 cup water
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
- Recipe Notes
- Tips
- What to Serve with this Easy Stuffed Bell Peppers Recipe
- Garlic Green Beans.
- Baked Tomatoes.
- Sesame Spinach Salad.
- Weight Watchers Points in Instant Pot Stuffed Peppers
- There are 5 Freestyle points in each serving of these pressure cooker stuffed peppers.
- The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release.
- Place stuffed peppers on pan with holes so the water drips out. Not necessary and you can drain the liquid without the use of the pan.
- Using lean mince will prevent your stuffed peppers from becoming too greasy.
- Red bell peppers pack the most Vitamin C and nutritional value but any colour bell pepper will do.
- Substitute rice for more mince or vegetables to enjoy a low carb meal.
- The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release.
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
18g
(6%)
Protein
28g
(56%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
125mg
(42%)
Sodium
556mg
(23%)
Potassium
674mg
(19%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
4465IU
(89%)
Vitamin C
157.2mg
(175%)
Calcium
222mg
(22%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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