Description
Instant Pot stuffed bell peppers with ground beef and cooked rice, simmered in a simple tomato sauce. No pre-baking, and plenty of sauce to spoon over.
Ingredients
- 4 medium bell peppers
- 1 small onion, finely chopped
- ½ pound ground beef
- 2 cups cooked rice
- 1½ tablespoons marjoram
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 3 tablespoons breadcrumbs
- 1 can (14 ounces) tomato sauce
- ½ cup water or chicken stock
- ½ teaspoon sugar (optional)
- 1 teaspoon olive oil (optional)
Instructions
- Step 1: Rinse all the peppers. Cut off the tops, then remove the membranes and seeds.
- Step 2: In a medium bowl, combine 1 small finely chopped onion, ½ pound ground beef, 2 cups cooked rice, 1 tablespoon marjoram, 1 teaspoon salt, ¼ teaspoon black pepper, 2 minced cloves garlic, 3 tablespoons breadcrumbs and 4 tablespoons of tomato sauce (reserve the rest for later). Mix with a fork or hand until well combined.
- Step 3: Fill each pepper with the mixture.
- Step 4: Pour water (or chicken stock) and the remaining tomato sauce to the inner pot of a 6-quart (6-liter) Instant Pot. Stir in ½ teaspoon sugar (optional), ½ teaspoon marjoram, generous pinch of salt (skip it if using salty stock) and a drizzle of olive oil (optional).
- Step 5: Insert the trivet and arrange the stuffed peppers on top.
- Step 6: Lock the lid and set the steam release valve to SEALING. Press MANUAL (older models) or PRESSURE COOK (newer models) and set to 8 minutes on High Pressure. When done, let the pressure release naturally for 5 minutes, then carefully turn the valve to VENTING to release the remaining pressure. Or wait until the pin drops itself (natural release).
- Step 7: Let the peppers rest for a few minutes before serving.
- Step 8: Serve the peppers in the sauce or ladle the sauce over each portion.
Notes
For large peppers, add 1 to 2 minutes to the pressure cook time. Marjoram can be substituted with oregano or Italian seasoning.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 353 kcal
- Sugar: 10 g
- Sodium: 1444 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 40 mg