Instant Pot Stuffed Peppers
Deliciously satisfying & easy Instant Pot Stuffed Peppers will be a dinner-time hit for the whole family! A flavorful, cheesy, filling meal!
Servings 4 People
Calories 436kcal
Ingredients
- 1/2 Cup White rice (i used jasmine)
- 1 Cup Water
- 1 1/4 tsp Salt, divided
- 1 Lb 93% ground beef
- 1/2 Cup Grated Mozzarella cheese, divided (2 oz)
- 1/2 Cup Grated Parmesan cheese, divided (2 oz)
- 1/3 Cup Onion, minced
- 1/4 Cup Fresh parsley, minced (+ additional for garnish)
- 2 tsp Italian seasoning
- 1 tsp Fresh garlic, minced
- Pinch of ground nutmeg
- 15 oz Fire roasted crushed tomatoes
- 4 Very 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.
- Sprinkle with fresh parsley and DEVOUR!
Video
Nutrition
Calories: 436kcal | Carbohydrates: 29.8g | Protein: 40g | Fat: 19.5g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1.7g | Cholesterol: 104mg | Sodium: 1000mg | Potassium: 355mg | Fiber: 5.2g | Sugar: 6.4g | Vitamin A: 235IU | Vitamin C: 599mg | Calcium: 45mg | Iron: 11mg