Instant Pot Stuffed Peppers
These stuffed bell peppers are filled with a classic combination of seasoned ground beef and rice. The Instant Pot has dinner ready in a flash.
- Serves: 4 persons
- 5bell peppers (medium, or 4 large)
- 1pound ground beef (90/10 or leaner)
- ½cup rice (cooked)
- ½cup onion (finely chopped)
- 2cloves garlic (minced)
- 1plum tomato (diced)
- ¼cup Parmesan cheese
- 1tablespoon tomato paste
- 1(15-ounce) can tomato sauce (or marinara sauce, divided use)
- 1large egg (beaten)
- 2tablespoons breadcrumbs
- ½teaspoon kosher salt
- 1teaspoon dried basil
- ½teaspoon dried oregano
- 1teaspoon Worcestershire sauce
- 2tablespoons parsley (chopped)
- 6ounces mozzarella cheese (sliced or shredded)
- Optional garnish: chopped parsley or thinly sliced fresh basil
Step 1Gather the ingredients.
Step 2Slice the tops off the bell peppers. Remove the seeds and carefully scrape out the white veins. Chop some of the tops for the filling.
Step 3In a large bowl, combine the ground beef with the cooked rice, chopped pepper tops, onion, minced garlic, diced tomato, Parmesan cheese, tomato paste, 1/3 cup of the tomato sauce, the beaten egg, breadcrumbs, salt, basil, oregano, Worcestershire sauce, and 2 tablespoons of chopped parsley. Mix the ingredients until well blended. Stuff the pepper shells with the mixture.
Step 4Add 2/3 cup of water to the Instant Pot and place a trivet (with handles) or baking sling in the pot. Arrange the stuffed peppers on the trivet and pour the remaining tomato sauce over them.
Step 5Lock the lid in place and turn the steam release valve to the sealing position. Select the pressure cook or manual function (high pressure) and set the time to 8 minutes.
Step 6When the time is up, wait for 5 minutes and then turn the steam release valve to the venting position to release any remaining pressure before removing lid.
Step 7Top each of the peppers with a generous amount of mozzarella cheese and place the lid back on for a minute or two, or just long enough to melt the cheese.
Step 8Remove the peppers and trivet and set aside. Choose the sauté function and simmer the liquids for about 5 minutes to reduce slightly. Taste and adjust the seasonings. Serve the peppers with the reduced sauce and garnish with thinly sliced basil leaves or chopped fresh parsley.