INSTANT POT® BEEF-STUFFED PEPPERS
Since today's electric pressure cookers are so versatile, you can make versatile recipes in them such as these stuffed bell peppers. Top your bell peppers with your favorite garnish, such as pico de gallo. The stuffing can also be used for taco salads as well as tacos or burritos.
Provided by bd.weld
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Add olive oil to the inner liner of a multi-functional electric pressure cooker (such as Instant Pot®) and select Saute function. Add beef and onion to the hot oil and cook until beef is browned and no longer pink, about 5 minutes. Remove from pot and drain.
- Return beef and onion to the pot, still on Saute mode. Stir in water, tomato paste, and taco seasoning. Bring mixture to a simmer and cook until thickened, 8 to 10 minutes. Fill bell peppers with the mixture.
- Pour 1 cup of water into the inner liner; set trivet inside and place stuffed bell peppers on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 22.1 g, Cholesterol 68.5 mg, Fat 19.3 g, Fiber 4.2 g, Protein 22.9 g, SaturatedFat 6.7 g, Sodium 1052.7 mg, Sugar 10.7 g
INSTANT POT STUFFED BELL PEPPERS
I have made stuffed peppers regularly since I got married 52 years ago. But when I got my IP, I sought out new recipes and found this one, by Sandy Clifton, that I have modified slightly for my family's tastes. I love that it cooks so quickly!
Provided by Judy Garcia
Categories Beef
Time 40m
Number Of Ingredients 15
Steps:
- 1. Pour the cup of water into the Instant Pot. Place a trivet in the pot for the peppers to sit on. They will be sitting above the water.
- 2. Cut off the tops of the peppers. Deseed and remove the membrane.
- 3. Add the rice to a bowl. Add raw ground beef and all other ingredients (EXCEPT for 1/2 of the tomato sauce and 1/2 of the cheese) to the bowl. Mix well to combine with rice.
- 4. Loosely fill each pepper with enough meat mixture to just above the rim of the pepper. Place stuffed peppers on the trivet in the Instant Pot. (I use my wire mesh basket so that I can just lift it out without the peppers falling off.)
- 5. Pour remaining tomato sauce on top of the peppers.
- 6. Place lid on the pot and lock in place; set the steam release knob to the sealing position.
- 7. Press the Pressure Cook/Manual button, and set the time to 9 minutes on high pressure.
- 8. When the cooking cycle ends, do a quick release by carefully turning the steam vent knob to the venting position. When the pin in the lid drops and all of the remaining pressure is released, you can open the lid.
- 9. Using an instant read thermometer, check the internal temperature of the peppers. The temperature should be at least 160^.
- 10. If the peppers are not at 160^, put the lid back on and wait for 2-5 minutes and then check again.
- 11. When peppers are finished cooking, sprinkle the reserved cheese on top and close the lid for a few minutes until the cheese melts.
- 12. To serve, remove peppers from the Instant Pot with tongs.
INSTANT POT STUFFED PEPPERS
You can make hearty stuffed peppers without the long bake time, thanks to your Instant Pot! Just build the ground beef and rice filling in the Instant Pot itself, then stuff into large bell peppers and pressure-cook until perfectly tender. Finish off with some extra-sharp Cheddar and chopped parsley for a great weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- If the bell peppers don't sit upright on your cutting board, trim about 1/8 inch off the bottom to make level. Cut the top 1/2 inch off each pepper. Remove and discard the stem, then finely chop the remaining flesh from the trimmed top. Scoop out the seeds and as much of the membranes as you can. Set the hollowed-out bell peppers aside.
- Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chopped bell pepper, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the ground beef, then cook, breaking up the meat with a wooden spoon into small pieces, until no longer pink, about 4 minutes more. Stir in the diced tomato, chicken broth, tomato paste, chili powder, thyme, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the tomato starts to break down and the mixture becomes thick and saucy, 3 to 4 minutes. Stir in 1 cup of the Cheddar and the rice until cheese is melted and rice is combined. Taste and adjust the seasoning with salt and black pepper. Turn off the saute function, then spoon the filling into the reserved bell peppers. Wipe out the Instant Pot bowl.
- Set the rack into the bottom of the pot, then pour in 3/4 cup water. Add the stuffed bell peppers (they should fit snuggly).
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid, then top the stuffed peppers with the remaining 1/2 cup Cheddar, dividing evenly. Place the lid back on the pot and let stand until the residual steam melts the cheese, about 1 minute. Use tongs and/or a large spoon to transfer the stuffed peppers to a plate and sprinkle with the parsley.
More about "instant pot beef stuffed peppers recipes"
INSTANT POT STUFFED PEPPERS RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
5/5 (3)Total Time 30 minsCategory DinnerCalories 348 per serving
- Arrange the peppers, cut side up, on a flat work surface. Season the inside lightly with salt and pepper. Set aside.
- In a large bowl, combine the ground beef, bread crumbs, onion, egg, worcestershire sauce, garlic, parsley, italian seaoning, garlic powder, salt and pepper being careful not to overwork the meat.
- Divide the stuffing mixture evenly between the bell peppers. Gently pack the meat into the cavity of the bell peppers to fill.
INSTANT POT STUFFED PEPPERS - EASY PRESSURE COOKER RECIPE!
From kristineskitchenblog.com
5/5 (1)Total Time 45 minsCategory Main CourseCalories 298 per serving
- Slice the tops off of the bell peppers. Use a knife and/or your fingers to remove the membranes and any seeds. If the bell peppers won't stand up on their own, you can slice a tiny bit off of the bottom to make them stand.
- OPTIONAL Step: Brown the ground beef in your Instant Pot using the Saute function (or in a hot skillet on the stove). You can add the onion to the pan to saute along with the beef, if desired. Crumble the beef as it cooks and turn off the heat once the beef has browned. Transfer the meat to a large bowl and wash out the Instant Pot.
- In a large bowl, combine the ground beef (either browned or uncooked, depending on your preference), cooked rice, onion, diced tomatoes, ¼ cup of the tomato sauce, Italian seasoning, garlic powder, salt, pepper and half of the cheese. Stir until everything is mixed together well. Refrigerate the remaining ½ cup cheese to use after the peppers are cooked.
- Add 1 cup of water to the bottom of the Instant Pot inner pot (use 1 ½ cups water for an 8 quart pot). Place the metal trivet in the pot.
INSTANT POT STUFFED PEPPERS RECIPE - BOULDER LOCAVORE®
From boulderlocavore.com
Ratings 18Servings 4Cuisine AmericanCategory Main Course
- Cut the bell peppers open around the top by the stem. Remove the seeds and membrane. NOTE: a spoon can be used to scrape out the membrane if needed.
- In a medium bowl combine the ground beef, onion, garlic, egg, rice, paprika powder, Italian Seasonings, Worcestershire sauce, salt and pepper. Stir together to fully combine.
- Using a spoon divide the ground beef mixture evenly between the prepared bell peppers, set aside.
- Combine the tomato paste and the beef broth into the Instant Pot and whisk/stir until combined.
INSTANT POT STUFFED PEPPERS - MADE WITH RAW HAMBURGER
From makeyourmeals.com
Servings 4Category Main Dish
- Cut around the stem of 2 of the 4 top sections of the peppers that you cut off. Dice the peppers and set aside.
- In a medium size bowl, add the diced green pepper tops, onion, ground beef, cooked rice, Italian seasoning, salt, pepper, garlic, breadcrumbs and tomatoes. Mix well.
INSTANT POT STUFFED PEPPERS {BEST RECIPE!} – WELLPLATED.COM
From wellplated.com
4.6/5 (17)Total Time 35 minsCategory Main CourseCalories 408 per serving
- Place the trivet in your Instant Pot. Pour in 1 cup water (if using a 6-quart model) or 1 ½ cups water (if using an 8-quart model).
- Cut off the tops of the peppers. With your fingers, gently pull out the seeds and membranes so that you have hollowed out pepper “shells.” If you are having trouble loosening the inner membranes of the peppers, use a dull butter knife to gently press them loose.
- Stand the peppers up in the Instant Pot, nestling them beside each other so that they stay upright.
- In a large mixing bowl, place the turkey. Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper over the top.
INSTANT POT STUFFED PEPPERS - AILEEN COOKS
From aileencooks.com
4.7/5 (3)Total Time 28 minsCategory Main Dish RecipesCalories 368 per serving
- Combine beef, rice, tomato sauce, worcestershire, garlic salt, italian seasoning, onion powder, and black pepper in a large bowl.
- Slice the tops of the bell peppers off and remove the seeds from inside the peppers. Discard the tops.
INSTANT POT STUFFED PEPPERS - THE COUNTRY COOK
From thecountrycook.net
Ratings 15Category Main CourseServings 5Total Time 45 mins
- Mix diced peppers, onion and tomato with ground beef, egg, rice, salt, pepper, Italian seasoning, garlic powder, 1/4 cup tomato sauce and 1 cup shredded mozzarella cheese.
INSTANT POT STUFFED PEPPERS - TESTED BY AMY + JACKY
From pressurecookrecipes.com
5/5 (32)Total Time 45 minsCategory Dinner, Lunch, MainCalories 285 per serving
- Brown Ground Beef & Mushrooms: Press "Saute" button to "Sauté More" to heat up Instant Pot. Wait until it says "HOT" (~8mins) to ensure the pot is as hot as it can be. Add 1 tbsp olive oil (15ml) in Instant Pot, and ensure the whole bottom is coated. Season one side of ground beef with salt and black pepper. Place the whole chunk of ground beef in Instant Pot (seasoned side face down), then add sliced mushrooms to the side. Let the whole chunk of ground beef brown (don't touch it for 5 minutes). Generously season the other side with salt and black pepper. After 5 minutes, chop the ground beef into 6 chunks, then flip to the other side. *Pro Tip: There will be a lot of juice coming out of the beef and mushrooms, let the juices reduce until no juice left (~10 mins). Break the ground beef into small chunks, mix them with the mushrooms, then saute for another 3 minutes.
- Saute Onion & Pepper: Add minced onions and 1 tbsp (15ml) regular soy sauce in Instant Pot, then saute for 2 minutes. Add in diced bell pepper (from pepper tops) and 1 tsp (1.2g) dried Italian seasoning, then saute for 2 minutes.
- Saute Garlic & Rice: Add in ½ cup - 1 cup cooked white rice, 1 tbsp (15ml) tomato paste, and minced garlic, then saute for 30 seconds. Break up rice clumps and ensure the rice is not sticking together. Remove the inner pot from heat.
- Stuff Bell Peppers: While the ingredients are hot, mix in shredded cheddar cheese and mozzarella cheese. Mix 1 can (430g) diced tomatoes into the stuffings. Give it a taste and season if necessary (for reference, we added ¼ tsp fine salt). Fill bell peppers with stuffings.
CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES
From recipes.instantpot.com
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INSTANT POT STUFFED PEPPERS RECIPE [VIDEO] - SWEET AND ...
From sweetandsavorymeals.com
4.8/5 (15)Calories 426 per servingCategory Main Course
- Add the rice, olive oil, salt and the 1 cup of water to an Instant Pot safe dish. Stir to combine. Cover with foil and pinch a few holes or use my favorite Stackable Pot.
- Wash the peppers, cut off their tops (I like to keep them to use when serving the peppers), remove the seeds and clean the inside well by removing gently all the veins.
INSTANT POT STUFFED PEPPERS - FAMILY FRESH MEALS
From familyfreshmeals.com
Ratings 3Calories 445 per servingCategory Dinner
- In a bowl, combine together onion, tomatoes, ground beef, cooked rice, egg,1.5 cups of shredded cheese, salt, pepper, Italian seasoning, and minced garlic. Mix well to combine.
- Add your broth or water to the inner pot of the Instant pot. Insert the steam rack and place the stuffed peppers on top of the rack.
INSTANT POT STUFFED PEPPERS - COOK THE STORY
From cookthestory.com
Servings 4Total Time 40 minsEstimated Reading Time 3 minsCalories 441 per serving
- In a large bowl, combine the beef, rice, 1/2 cup tomato sauce, 1 cup mozzarella, onion, Italian seasoning, garlic powder, salt, and pepper and mix thoroughly.
- Divide the beef mixture between the 4 peppers, stuffing loosely. If the stuffing comes over the top of the pepper, it’s OK.
- Arrange the peppers upright on the trivet and place 2 tablespoons of tomato sauce over each of the peppers. Place the tops of the peppers on top.
MEXICAN INSTANT POT STUFFED PEPPERS - EATING INSTANTLY
From eatinginstantly.com
Ratings 3Calories 300 per servingCategory Main Dish
- Turn Instant Pot onto saute mode. Add olive oil and heat for 1-2 minutes. Add ground beef, onions, chili powder and cumin, sauteeing until beef is browned; about 5 minutes. Stir in salsa and remove beef mixture.
- Wipe inner pot clean with a paper towel and add 1 cup of water. Stuff peppers with beef mixture and place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 2 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
INSTANT POT STUFFED PEPPERS | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (4)Total Time 25 minsCategory Main Course, DinnerCalories 519 per serving
- Wash bell peppers. Remove stem (cutting JUST around the stem) and slice horizontally (see notes above). Remove seeds and membranes.
- Combine remaining ingredients in a large bowl (except shredded cheese for garnish) and mix until well combined.
- Place trivet in Instant Pot and pour in 1 cup water, covering the bottom of the Instant Pot. Place 4 of the stuffed peppers onto the trivet (I did this in my 6qt).
INSTANT POT STUFFED BELL PEPPERS - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
4.7/5 (9)Total Time 33 minsCategory Main CourseCalories 389 per serving
- Pour 1 cup of water into the bottom of your Instant Pot and insert the trivet. Place the peppers upright on the trivet. Lock the lid and set the vent to sealing.
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From courtneyssweets.com
5/5 (1)Category Main CourseCuisine AmericanCalories 338 per serving
- To make the peppers you'll start by cutting the tops off the peppers. Then you'll want to remove the core and seeds from each of the peppers and set aside.
- Use a slotted spoon to remove 1/4 cup of the tomatoes from the can and place into a large bowl.
- Pour the remaining tomatoes and juice into the liner of the pressure cooker along with the water and 1 teaspoon of the dried seasonings.
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