Deliciously satisfying & easy Instant Pot Stuffed Peppers will be a dinner-time hit for the whole family! A flavorful, cheesy, filling meal!
Course Main Course
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Pressurizing 10 minutesminutes
Total Time 50 minutesminutes
Servings 4People
Calories 436kcal
Author FoodFaithFitness
Ingredients
1/2CupWhite rice(i used jasmine)
1CupWater
1 1/4tspSalt,divided
1Lb93% ground beef
1/2CupGrated Mozzarella cheese, divided(2 oz)
1/2CupGrated Parmesan cheese, divided (2 oz)
1/3CupOnion,minced
1/4CupFresh parsley,minced (+ additional for garnish)
2tspItalian seasoning
1tspFresh garlic,minced
Pinch of ground nutmeg
15ozFire roasted crushed tomatoes
4Very large red bell peppers
Instructions
Combine the rice, water and 1/4 tsp of the salt in a large pot and bring to a boil. Once boiling, cover and reduce the heat to simmer for 20 minutes, or until the rice is tender.
Once cooked, mix the rice and the raw ground beef in a large bowl. Add in 1/4 cup of each cheese, onion, parsley, Italian seasoning, garlic, nutmeg and remaining 1 tsp of salt and mix well.
Add in the crushed tomatoes and mix well.
Cut the tops off the peppers and gently remove the seeds and membranes from inside.
Place 1 cup of water in your Instant Pot, and then place the trivet inside. Place the peppers, cut-side up, in the pot.
Fill the peppers to the brim (they will be really full) with the filling.
Cover, make sure the lid is set to sealing, and cook for 9-10 minutes (if you want your peppers on the softer side, do 10 minutes)
Do an instant steam release and sprinkle on then rest of the cheese. Cover the lid to let the cheese melt for a minute or two.