Wednesday, October 4, 2017

Instant Pot: Classic Stuffed Peppers


Vegetables can be a challenge to eat for some folks... like my husband. So in an effort to encourage more vegetables in our diet, I made these Classic Stuffed Peppers overflowing with deliciousness. Oh, there was no question these were delicious, as my husband ate it all!

When was the last time you had a stuffed pepper, if at all? For me it was ages ago and from what I remember, they weren't all that great. The peppers were either too overcooked and mushy or undercooked and crunchy. Even the rice stuffing was a challenge to cook perfectly with the peppers. However, this recipe tackled those issues. The result were peppers with the perfect firmness and a tasty filling of meat and rice cooked just right.




Classic Stuffed Peppers
recipe adapted from Food

4 medium green bell peppers (about 6 oz. each)
1 (12 ounce) ground beef
Salt & pepper to your tastes
1/2 cup uncooked long grain white rice
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained, 1/4 cup juice reserved
1 cup shredded monterey jack cheese - plus 1/4 cup cheese for garnish
2 tablespoons chopped fresh parsley
salt & black pepper to your tastes
1/4 cup ketchup



In your Instant Pot:


Cut off the tops of the green peppers and remove the inner membranes; set aside.


Plug in the IP with insert set in place.

Press SAUTE and add 1 tablespoon oil. Add ground beef and brown. Season with salt and pepper to your tastes.Transfer beef to a large bowl.

In a large bowl to the ground beef, add the rice, garlic, drained tomatoes, 1 cup shredded cheese, parsley, salt and black pepper; mix to combine.


Fill each pepper with the rice and beef mixture. Transfer stuffed peppers into a 6inch springform pan.


In the now empty IP, add 1 cup of water and place trivet over the water inside the the IP.


Place springform pan filled with peppers on top of trivet.


Stir together ketchup and reserved 1/4 cup tomato juice in small bowl. Spoon 2 tablespoons ketchup mixture over each filled pepper. 


Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 15 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 15 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 15 minutes, allow your IP to naturally release pressure - about 12-15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).


Check the internal temperature of each pepper using an instant read thermometer. The temp should be at least 160 degrees for ground beef.


Sprinkle the remaining 1/4 cup cheese evenly over each pepper and secure the lid of the IP. Allow the cheese to melt for 2-4 minutes.


Remove the lid and serve immediately.


Season with salt and pepper and serve over pasta or biscuits.