Instant Pot Unstuffed Peppers
User Reviews
5.0
108 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
55 mins
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Servings
4 Servings
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Calories
383 kcal
-
Course
Main Course
Instant Pot Unstuffed Peppers
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All the great flavours of stuffed peppers, but easier than ever! These Instant Pot unstuffed peppers, AKA stuffed pepper casserole is hearty, comforting and completely and utterly delicious.
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Ingredients
- 1 yellow onion sliced
- 3 cloves garlic minced
- 3 bell peppers sliced (any colours)
- 8 ounce (227 grams) cremini or white mushrooms sliced (approx. 6-8 mushrooms)
- ¾ cup walnut pieces
- 1 cup uncooked brown rice
- 1 ¼ cup low sodium vegetable broth
- 1 cup tomato sauce or tomato purée of choice
- 1 teaspoon cumin
- 1.5 teaspoon chili powder
- 1.5 teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper optional
Instructions
- Turn your Instant Pot to the sauté function and add a couple tablespoons of water or broth to the pot. Place the onion, garlic, peppers, mushrooms, walnuts and all the seasoning inside. Then sauté for 2-3 minutes, until slightly softened.
- Add the remaining ingredients (broth, tomato sauce and rice), mix well and close the lid. Set the valve to the sealing position pressure cook for 22 minutes. (It will take about 8 minutes to build pressure before the pot begins counting down.) Once the timer is complete, let it naturally release for 10 minutes. Then quick release the remaining pressure and remove the lid when safe to do so. Enjoy.
Equipments used:
Notes
- Do not slice your veggies too thin. They will cook for a while in the pot, so they'll withstand cooking best, if they are thick cuts.
- Alternatively, if you prefer your veggies crisp, remove from the pot once sautéed, pressure cook your rice in the broth and tomato sauce, then add the veggies back in and mix well.
- Make sure to push down any loose grains of rice on the sides of your pot before pressure cooking. Everything should be covered in the liquid for even cooking.
- If you already released pressure and forgot to do a 10 minute natural release, just hit sauté and stirring often, continue cooking for 3-5 minutes to absorb excess liquid. Or, set aside for about 10 minutes or so. The rice will continue absorbing the liquid as it rests and cools.
- Leftovers keep refrigerated for up to 3 days, and you may reheat on stove top or in your Instant Pot.
Nutrition Information
Show Details
Calories
383cal
(19%)
Carbohydrates
52g
(17%)
Protein
11g
(22%)
Fat
16g
(25%)
Saturated Fat
1g
(5%)
Sodium
443mg
(18%)
Potassium
766mg
(22%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
3204IU
(64%)
Vitamin C
125mg
(139%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383cal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Sodium | 443mg | 18% |
| Potassium | 766mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 3204IU | 64% |
| Vitamin C | 125mg | 139% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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