Instant Pot Stuffed Peppers
Ingredients
The base
The peppers
-
4
med-large
Bell Peppers
-
1
cup
Cooked Rice
-
½
lb
Lean Ground Turkey or Beef
-
1
unit
Egg, beaten
-
1
teaspoon
Garlic Powder
-
½
small
Onion, diced
-
1
teaspoon
Salt
-
½
teaspoon
Pepper
-
3
Tbsp
Bread Crumbs
-
2
teaspoons
Italian Seasoning
-
2
teaspoons
Paprika
-
2
teaspoons
Worcestershire Sauce
-
1
cup
Shredded Cheese
-
1
(14 oz) can
Tomato Sauce
Instructions
- Add water to the inner liner of the pressure cooker and place the trivet inside.
- Prepare the bell peppers by cutting off the tops, deseeding, and removing the membranes.
- In a mixing bowl, combine the cooked rice, raw ground turkey or beef, and all other ingredients except half of the tomato sauce and cheese.
- Stuff each pepper with the meat mixture, filling them slightly above the top without packing tightly.
- Place the stuffed peppers on the trivet in the pot and pour the remaining tomato sauce on top.
- Close the lid and set the steam release knob to the sealing position.
- Select the Pressure Cook/Manual setting and set the timer for 9 minutes.
- After cooking, perform a quick release by turning the steam release knob to the venting position.
- Check the internal temperature of the meat; it should be at least 165°F for turkey and 160°F for beef.
- If not fully cooked, reseal and cook for an additional 2 to 5 minutes.
- Sprinkle the reserved cheese on top of each pepper and cover to melt.
- Carefully remove the peppers with tongs to serve.
Nutrition Facts (estimated)
Servings
4
Calories
208
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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