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Instant Pot Pressure Cooker Bell Pepper Recipe

Updated: Sep 2

Texas Round Pen

Bell Pepper Recipes


Want excellent stuffed bell peppers in 15 minutes! Insta-Pot stuffed peppers can’t get any easier! No sauteing onions or pre-cooking peppers needed. Very little prep time!

Insta-Pot Bell Pepper Recipe

Course:

American Servings: 4

Calories: 328

You Will Need:

4 Medium Bell Peppers (small bell peppers for 3 quart or large peppers for 6-8 quart Insta-Pot)

1 Onion

1/2 pound Ground Beef

2 cups Cooked Rice

1 tsp Salt

1/4 tsp Pepper

3 Chopped Garlic Cloves

1 tbsp of Oregano

1/4 cup Milk

1/4 cup of Ketchup

1/4 cup Parmesan Cheese

Crushed Red Peppers Seeds (optional)

1 Can Of Drained Crushed or Diced Tomatoes

1/2 cup Water

Shredded Cheese

Preparation:

Cut off the top of peppers and remove all the seeds. Wash cut peppers.

In a bowl, add together chopped onion, ground beef, cooked rice, salt, pepper, chopped garlic, oregano, milk, ketchup and Parmesan. Optional: Add crushed peppers seeds for heat. Mix all ingredients well.

Fill each pepper with the mixture. Add water and crushed/diced tomatoes to the pot of the Instant-pot. Insert the rack and put the stuffed peppers onto it. Lock the lid.

Press manual and turn steam release to sealing. Adjust the time to 15 minutes. After 15 minutes, let the pressure release naturally for 3 minutes before lifting the lid. For moist peppers, let peppers sit to cool a few minutes. Lift carefully out of pot. Add shredded cheese on top of peppers.


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