Instant Pot Stuffed Peppers Recipe
Get dinner on the table fast with this Instant pot stuffed peppers recipe. In just 30 minutes, your family can enjoy delicious instant pot stuffed peppers.
Servings: 6
Cost: $19.28 Recipe, $3.21 per Serving
Ingredients
- 6 Bell Peppers (any color)
- 1 ½ pound Ground Beef
- ½ Onion (finely diced)
- 2 teaspoons Minced Garlic
- 1 can Tomatoes with Green Chilies (10 ounces)
- 6 oz Tomato Paste
- ¼ cup Brown Sugar
- 1 tsp Salt
- ½ tsp Pepper
- ½ cup Cooked White Rice
- 1 ½ cups Cheddar Cheese (shredded)
- 1 cup Water
Instructions
- Cut the tops off 6 bell peppers and remove the seeds and membranes. Gently trim a small amount from the bottoms so they can stand upright in the Instant Pot.
- Set the Instant Pot to the Sauté setting. Add 1½ pounds ground beef and ½ finely diced onion. Cook, breaking up the beef as it cooks, until the beef is no longer pink.
- Add 2 teaspoons minced garlic and cook for 1 minute, until fragrant.
- Stir in 1 can (10 ounces) tomatoes with green chilies, 6 ounces tomato paste, ¼ cup brown sugar, 1 teaspoon salt, and ½ teaspoon pepper. Stir until thoroughly combined.
- Add ½ cup cooked white rice and ¾ cup shredded cheddar cheese (half of the total cheese). Stir until evenly mixed. Turn off the Instant Pot.
- Spoon the beef mixture evenly into the 6 prepared bell peppers.
- Remove the filling mixture if necessary and clean out the Instant Pot insert.
- Pour 1 cup water into the Instant Pot and place the trivet in the bottom.
- Arrange the stuffed bell peppers on top of the trivet. Depending on the size of your Instant Pot, you may need to cook them in batches.
- Secure the lid, set the valve to the sealing position, and cook on High Pressure for 5 minutes.
- When the cooking time is complete, carefully perform a quick release by moving the valve to the venting position.
- Immediately top the peppers with the remaining ¾ cup shredded cheddar cheese and allow the residual heat to melt the cheese.
- Serve warm and enjoy.
Notes
Refrigerate the leftovers in an airtight container for up to 3-5 days.
Nutrition
Calories: 527kcal | Carbohydrates: 30g | Protein: 30g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 889mg | Potassium: 1032mg | Fiber: 5g | Sugar: 19g | Vitamin A: 4523IU | Vitamin C: 166mg | Calcium: 275mg | Iron: 4mg
