Instant Pot Stuffed Peppers

Name: Instant Pot Stuffed Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Ingredients: 4 bell peppers; 1 pound ground beef; 1 cup tomato sauce; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 4 ounces onion; 2 cloves garlic; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; 1.5 cups cooked rice; 4 ounces mozzarella cheese

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4
Calories
450 kcal
Course
Main Course
Cuisine
American

Instant Pot Stuffed Peppers

Benson Grant

Report

Instant Pot stuffed peppers are a convenient one pot meal requiring little effort to make a delicious weeknight meal. Oven and slow cooker instructions included!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

4 bell peppers any color
1 pound ground beef
1 cup tomato sauce divided
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
4 ounces onion diced
2 cloves garlic finely minced
2 teaspoons Italian seasoning
1 teaspoon kosher salt
1.5 cups cooked rice
4 ounces mozzarella cheese

Add to Shopping List

Instructions

Prepare the peppers by cutting off the tops and removing the seeds from the inside.
In a large bowl combine raw ground beef, tomato sauce, 3/4 cup of tomato sauce, tomato paste, worcestershire sauce, diced onion, minced garlic, Italian seasoning, and salt. Mix until combined.
Add cooked rice and gently mix into the ground beef until well combined.
Stuff each pepper with ¼ of the ground beef mixture. It’s ok if it is slightly overfilled as the mixture will shrink as it cooks.
Pour 1 cup of water into your Instant Pot pot.
Place a trivet in the bottom of the pot and set your stuffed peppers on the trivet. Place a piece of foil over the pepper. This doesn’t have to wrap them completely I just like to cover the top of the pepper to keep water condensation from getting into the meat as it cooks.
Lock lid in place and turn valve to SEALING.
Set to HIGH pressure for 9 minutes.
When the timer goes off do a 10 minute natural release. After 10 minutes carefully turn valve to VENTING and release the remaining pressure.
When the pin drops remove the lid. Take the foil off of the peppers and use an instant read thermometer to check the the internal temperature of the peppers has reached 165 degrees F.
Top each pepper with 1 tablespoon of the remaining tomato sauce and 1 ounce of cheese on top of each pepper.
Place the lid back on the pot and let sit for 5 minute or until cheese is melted. If you like your cheese to brown a bit you can remove the peppers from the pot and place in an oven safe dish. Bake until the oven broiler set to HI for 5-7 minutes or until cheese is melted and lightly browned.
Serve immediately.

Nutrition Information

Show Details

Serving 1pepper Calories 450kcal (23%) Carbohydrates 36g (12%) Protein 34g (68%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 96mg (32%) Sodium 1237mg (52%) Potassium 1090mg (31%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 5674IU (113%) Vitamin C 218mg (242%) Calcium 214mg (21%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 450 kcal

% Daily Value*

Serving	1pepper
Calories	450kcal	23%
Carbohydrates	36g	12%
Protein	34g	68%
Fat	19g	29%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	96mg	32%
Sodium	1237mg	52%
Potassium	1090mg	23%
Fiber	6g	24%
Sugar	12g	24%
Vitamin A	5674IU	113%
Vitamin C	218mg	242%
Calcium	214mg	21%
Iron	5mg	28%