Instant Pot Stuffed Peppers

Name: Instant Pot Stuffed Peppers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 People
Ingredients: 1/2 cup white rice; 1 cup water; 1 1/4 teaspoons salt; 1 pound 93% ground beef; 1/2 cup grated Mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/3 cup onion; 1/4 cup fresh parsley; 2 teaspoons Italian seasoning; 1 teaspoon fresh garlic; pinch of ground nutmeg; 15 ounces fire-roasted crushed tomatoes; 4 very large red bell peppers

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 People
Calories
436 kcal
Course
Main Course
Cuisine
American

Instant Pot Stuffed Peppers

Xochitl Lang

Report

Deliciously satisfying and easy, Instant Pot Stuffed Peppers will be a dinner-time hit for the whole family.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1/2 cup white rice (I used jasmine)
1 cup water
1 1/4 teaspoons salt divided
1 pound 93% ground beef
1/2 cup grated Mozzarella cheese (2 oz) divided
1/2 cup grated Parmesan cheese (2 oz) divided
1/3 cup onion minced
1/4 cup fresh parsley minced (plus additional for garnish)
2 teaspoons Italian seasoning
1 teaspoon fresh garlic minced
pinch of ground nutmeg
15 ounces fire-roasted crushed tomatoes
4 very large red bell peppers

Add to Shopping List

Instructions

Combine the rice, water and 1/4 teaspoon of the salt in a large pot and bring to a boil. Once boiling, cover and reduce the heat to simmer for 20 minutes, or until the rice is tender.
Once cooked, mix the rice and the raw ground beef in a large bowl. Add in 1/4 cup of each cheese, the onion, parsley, Italian seasoning, garlic, nutmeg and remaining 1 teaspoon of salt and mix well.
Add in the crushed tomatoes and mix well.
Cut the tops off the peppers and gently remove the seeds and membranes from inside.
Place 1 cup of water in your Instant Pot, and then place the trivet inside. Place the peppers, cut side up, in the pot.
Fill the peppers to the brim (they will be really full) with the filling.
Cover, make sure the lid is set to 'Sealing', and cook for 9-10 minutes (if you want your peppers on the softer side, do 10 minutes).
Do an instant steam release and sprinkle on the rest of the cheese. Cover the lid to let the cheese melt for a minute or two. Sprinkle with fresh parsley and enjoy!

Nutrition Information

Show Details

Calories 436kcal (22%) Carbohydrates 29.8g (10%) Protein 40g (80%) Fat 19.5g (30%) Saturated Fat 10g (50%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1.7g Cholesterol 104mg (35%) Sodium 1000mg (42%) Potassium 355mg (10%) Fiber 5.2g (21%) Sugar 6.4g (13%) Vitamin A 235IU (5%) Vitamin C 599mg (666%) Calcium 45mg (5%) Iron 11mg (61%)

Nutrition Facts

Serving: 4People

Amount Per Serving

Calories 436 kcal

% Daily Value*

Calories	436kcal	22%
Carbohydrates	29.8g	10%
Protein	40g	80%
Fat	19.5g	30%
Saturated Fat	10g	50%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	1.7g	9%
Cholesterol	104mg	35%
Sodium	1000mg	42%
Potassium	355mg	8%
Fiber	5.2g	21%
Sugar	6.4g	13%
Vitamin A	235IU	5%
Vitamin C	599mg	666%
Calcium	45mg	5%
Iron	11mg	61%