Instant Pot Beef Stuffed Peppers Recipes

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INSTANT POT® BEEF-STUFFED PEPPERS



Instant Pot® Beef-Stuffed Peppers image

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

1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, diced
1 ½ cups water
1 (6 ounce) can tomato paste
1 (1.25 ounce) package taco seasoning mix
4 green bell peppers, tops and seeds removed

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



Instant Pot Stuffed Bell Peppers image

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

1 c water (for instant pot)
4 medium bell peppers, any color
1 c cooked or parboiled rice
1/2 lb lean ground beef
1 egg, beaten
1 1/2 tsp garlic powder
1/2 small onion, diced
1 tsp salt
1/2 tsp black pepper
3 Tbsp dry bread crumbs (can use seasoned)
2 tsp italian seasoning
2 tsp paprika (optional)
2 tsp worcestershire sauce
1 c shredded cheese, divided in half (i use colby jack)
14 oz can tomato sauce, divided in half

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



Instant Pot Stuffed Peppers image

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

4 large bell peppers, preferably red, orange and/or yellow (2 to 2 1/4 pounds total)
2 tablespoons olive oil
1/2 medium yellow onion, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
12 ounces lean ground beef (90 percent lean)
2 plum tomatoes (about 8 ounces), cored and diced
1/4 cup low-sodium chicken broth
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons fresh thyme leaves
1 1/2 cups shredded sharp Cheddar
3/4 cup pre-cooked white or brown rice
1 tablespoon chopped fresh parsley

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.

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