Pressure Cooker Stuffed Peppers Recipes
PRESSURE-COOKER MEXICAN STUFFED PEPPERS
These pressure-cooker stuffed peppers get a southwestern twist! The filling also makes a delicious meat loaf that we like cold as a sandwich with cheddar cheese, mayo and salsa. —Traci Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker., Cut and discard tops from peppers; remove seeds. In a small bowl, combine egg, chips, salsa, onion, cilantro, cumin, chili pepper and garlic. Crumble beef over mixture and mix well; spoon into peppers. Set peppers on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Sprinkle peppers with cheese. Serve with sour cream and, if desired, additional salsa.
Nutrition Facts : Calories 319 calories, Fat 15g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
PRESSURE-COOKER STUFFED PEPPERS
Here's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. -Michelle Gurnsey, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker., Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Set peppers on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. If desired, serve with sour cream.
Nutrition Facts : Calories 333 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 582mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
PRESSURE COOKER STUFFED PEPPERS RECIPE - (4/5)
Provided by á-11135
Number Of Ingredients 10
Steps:
- Cut the tops off the green peppers, core, and remove seeds, rinse out. Combine meat, rice, egg, 1/2 cup of the crushed tomatoes, onion, and seasonings. Fill the peppers with the meat mixture. Add 1/2 cup water and remaining crushed tomatoes. Place peppers in the Pressure Cooker. Place lid on Pressure Cooker making sure it is set on seal, not vent. Set pressure on HIGH and cook for 12 minutes following your pressure cookers directions. Let pressure down for 5 minutes before venting, be careful when venting, steam is very hot. It was recommended to use the rack for stuffed peppers, but my peppers were too big to use with the rack, so I just placed them on the bottom of the cooker and they turned out fine.
PRESSURE COOKER STUFFED GREEN PEPPER CASSEROLE
This Instant Pot / Pressure Cooker Stuffed Green Pepper Casserole has all the flavors of stuffed green peppers BUT it's much easier to make in this Instant Pot casserole.
Provided by Barbara Schieving
Categories Beef
Time 24m
Number Of Ingredients 13
Steps:
- Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
- Stir in green peppers, spinach, tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
- Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.
Nutrition Facts : Calories 292 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 608 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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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.
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5/5 (8)Total Time 40 minsCategory Sunday DinnerCalories 295 per serving
- Cut the caps from the peppers and scrape out the seeds and white veins with a spoon. In a large bowl, break up the ground beef into small pieces. Sprinkle with the minced pepper caps, onions, garlic, Italian seasoning, salt, and pepper. Stir gently until everything is evenly mixed. Spread the tomato paste, diced tomatoes with chilies, and rice over the top, then mix again, working everything together without packing it tight. (Overworking the meat results in tough peppers.) Stuff the peppers with the meat mixture.
- Put a rack in the pressure cooker and pour in 1 cup of water. Set the peppers on the rack in the pot. Lock the lid and cook on high pressure for 10 minutes (“manual” or “pressure cook” mode in an Instant Pot), then quick release the pressure. (Timing is the same for both stovetop and electric pressure cookers.)
- Carefully remove the peppers, sprinkle the tops with minced parsley, and serve. (The peppers are fall-apart tender; it helps to have a pressure cooker rack with handles, so you can lift the whole rack to get at the peppers.)
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From thefoodieeats.com
4.6/5 (8)Total Time 35 minsCategory Main CourseCalories 393 per serving
- Using sauté setting – Add ground beef, onions, salt, pepper, and garlic powder. Cook until beef is fully browned and onions have softened. Drain off excess fat and return beef to cooker.
- Add tomatoes, rice, Worcestershire, and sugar and mix well until fully combined. Then add 1/2 cup of parmesan, mix well, then pour meat sauce into a bowl.
- Cut off tops of 5 bell peppers, then remove seeds and ribs from peppers. Ladle beef/tomato mixture into peppers.
- Add 1 1/2 cups water to pressure cooker and add trivet. Do not rinse out pressure cooker prior to adding water. (see note) Place filled peppers on top of trivet. Cook for 4 minutes at high pressure. Once cook time is complete, allow pressure release naturally (about 6 minutes).
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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.
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- Remove the seeds from the peppers and clean out the insides, then set aside upside down to allow any excess water to drain.
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- In a bowl, combine together finely chopped onion, ground beef, cooked rice, marjoram, salt, pepper, minced garlic, breadcrumbs and ½ can of tomatoes (without their juice). Mix well using your hand or spoon.
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- 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.
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PRESSURE COOKER MEXICAN STUFFED PEPPERS
From thekitchenwhisperer.net
Estimated Reading Time 9 mins
- Add half of the black beans and 2 Tbl of water in a food processor and process til mashed (does not have to be creamy/smooth).
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- Stuff the peppers tightly with the mixture. This mixture made 4 large peppers or 6 medium sized ones (*note my pressure cooker only held 4 peppers so I had to make 2 batches).
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Cuisine AmericanCategory Pressure CookerServings 4Total Time 40 mins
- Prepare the bell peppers: Cut off the tops of the bell peppers and discard (or save for another purpose). Use your hands to remove any seeds and white membranes so the peppers are clean and ready for stuffing.
- Make the filling and stuff the peppers: In a mixing bowl, combine the beef, corn, rice, red onion, and seasonings. Use your hands to mix everything together well, and then spoon the filling into the peppers, packing it in firmly. As you stuff the peppers, place them next to each other in the cake pan, sitting upright like cups.
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- Release the pressure: When the cooking program ends, perform a quick pressure release by moving the pressure vent to its “Venting” position. When the pressure has fully released, open the pot and sprinkle the peppers with the cheese and chopped fresh herbs.
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