Instant Pot Stuffed Peppers

Making Instant Pot Stuffed Peppers

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1. Set the Instant Pot to sauté. Heat the oil, cook the onion for 4 minutes, add the garlic and beef and brown for 6 minutes. Drain off excess fat.

   Mark done Start 4 min timer

2. Mix the beef with the rice, half of the tomatoes, cumin and salt. Spoon the filling into the peppers.

   Mark done

3. Pour the water and remaining tomatoes into the pot and set the trivet inside. Stand the peppers upright on it.

   Mark done

4. Seal and cook on high pressure for 20 minutes. Release naturally for 5 minutes.

   Mark done Start 20 min timer

5. Top the peppers with the mozzarella, put the lid back on loosely for 3 minutes until melted, and serve.

   Mark done Start 3 min timer

Notes for Getting It Right

• Pack the peppers tightly so they stay upright.
• Use cooked rice in the filling.
• Lift the peppers out from underneath with a spatula and spoon.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve with Instant Pot Stuffed Peppers

• Green salad
• Garlic bread
• Soured cream
• Crusty bread

Storing & Reheating Instant Pot Stuffed Peppers

Keeps for 3 days in the fridge. Reheat in the microwave for 2 minutes.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a cooked weight is worked out with raw figures, so those lines run high. How the figures are worked out.