Instant Pot Stuffed Bell Peppers
Instant Pot Stuffed Bell Peppers make a delicious balanced meal of beef, rice, and vegetables. An Instant Pot pressure cooker speeds the cooking process, making getting on the table quicker and more stress-free.
Servings 4 servings
Calories 347kcal
Ingredients
- 5 bell peppers any color
- 1 small white onion diced
- 1 small tomatoes diced
- 1 pound lean ground beef
- 1 boil-in-bag white or brown rice uncooked
- 1 large eggs beaten
- 1 and 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 and 1/2 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 15 ounces tomato sauce divided
- 1/2 cup water
- 2 cups mozzarella shredded, or cheddar cheese
- 1 teaspoon fresh parsley optional
Instructions
- Slice the top off the peppers and remove the seeds.
- Dice the tops that you cut off and mix with onion, tomato, ground beef, egg, rice, salt, pepper, Italian seasoning, garlic powder, 1/4 cup tomato sauce, and 1 cup shredded cheese
- Stuff the peppers with the meat mixture
- Pour 1/2 cup tomato sauce and 1/2 cup water in the bottom of a 6 quart Instant Pot.
- Place a trivet in the Instant Pot and sit the stuffed peppers on the trivet
- Lock the Instant Pot Lid and make sure it is turned to 'sealing'
- Cook on high pressure for 20 to 25 minutes.
- Allow the pressure to release naturally
- Open the lid and pour remaining tomato sauce on top of the peppers followed by the shredded mozzarella cheese.
- Close the lid and allow the cheese to melt.
- Serve the peppers with the tomato liquid in the bottom of the cooker
- Garnish with parsley, if desired.
Nutrition
Calories: 347kcal | Carbohydrates: 19g | Protein: 36g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 145mg | Sodium: 1710mg | Potassium: 1187mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5573IU | Vitamin C: 202mg | Calcium: 194mg | Iron: 5mg
