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Pressure Cooker Stuffed Peppers

Pressure Cooker Stuffed Peppers | The Foodie Eats
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Pressure Cooker Stuffed Peppers

Do I Have to Brown the Meat?

Despite the popularity of dump-and-go pressure cooker recipes, I’m a firm believer that, in some cases, using the dump-and-go method of cooking can compromise the quality of the recipe. In the case of pressure cooker stuffed peppers – putting raw meat in a pepper will never yield the amazing result of browning the meat first.

Pressure cookers are tools for us to make things easier and/or faster. But when we try to apply the same shortcut to every single pressure cooker recipe, the results can be disappointing. I don’t know about you, but I’m willing to take an extra step if it makes the difference between food that tastes great, and food that’s just okay.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Are All Bell Peppers Created Equally?

So here’s a little secret I learned about bell peppers. Some peppers are better raw, some are better cooked. Here’s how to tell the difference…

Bell peppers will either have 3 or 4 lobes (bumps). People refer to the 3-bumped peppers as male and the 4-bumped ones as female. While bell peppers technically do not have a gender (read more here), counting the lobes is still a useful tool in selecting the best pepper for your purposes. The 3-lobed peppers (males) are best for cooking and the 4-lobed peppers (females) are better raw.

 

The Process

Pressure Cooker Stuffed Peppers | The Foodie Eats

Using sauté setting – Add ground beef, onions, salt, pepper, and garlic powder.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Cook until beef is fully browned and onions have softened. Drain off excess fat and return to cooker.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Add tomatoes, rice, Worcestershire, and sugar.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Mix well until fully combined.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Then add 1/4 cup of parmesan and 1/4 cup fontina. Mix well then pour sauce into a bowl.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Add 1 1/2 cups water to pressure cooker and add trivet. DO NOT rinse out the pressure cooker before adding the water. The remaining residue from the meat and sauce mixture will add additional flavor to the peppers.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Cut off tops of 4 bell peppers.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Remove seeds and ribs from peppers.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Ladle beef/tomato mixture into peppers.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Place filled peppers on top of trivet. Cook for 4 minutes at high pressure.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Once cook time is complete, allow pressure release naturally (about 6 minutes).

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Top cooked peppers with 1/4 cup parmesan and 1/2 cup fontina (not pictured). Place lid back on top of pressure cooker and leave for a few minutes to allow cheese to melt.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

 

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Pressure Cooker Stuffed Peppers | The Foodie Eats

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Pressure Cooker Stuffed Peppers | The Foodie Eats
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Pressure Cooker Stuffed Peppers

Fully flavored stuffed peppers with melty cheese.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 440 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. lean ground beef
  • 1/2 cup yellow onions diced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 28 oz. crushed tomatoes
  • 1 cup cooked rice
  • 3 Tbsp. Worcestershire sauce
  • 1 tsp. sugar
  • 1/2 cup parmesan cheese divided
  • 3/4 cup fontina cheese divided

Instructions

  1. Using sauté setting – Add ground beef, onions, salt, pepper, and garlic powder. Cook until beef is fully browned and onions have softened. Drain off excess fat and return beef to cooker.

  2. Add tomatoes, rice, Worcestershire, and sugar and mix well until fully combined. Then add 1/4 cup of parmesan and 1/4 cup fontina. Mix well then pour meat sauce into a bowl. 

  3. Cut off tops of 4 bell peppers, then remove seeds and ribs from peppers. Ladle beef/tomato mixture into peppers.

  4. Add 1 1/2 cups water to pressure cooker and add trivet. Do not rinse out pressure cooker prior to adding water. (see note) Place filled peppers on top of trivet. Cook for 4 minutes at high pressure. Once cook time is complete, allow pressure release naturally (about 6 minutes).

  5. Top cooked peppers with 1/4 cup parmesan and 1/2 cup fontina (not pictured). Place lid back on top of pressure cooker and leave for a few minutes to allow cheese to melt.

  6. Serve and enjoy!

Recipe Notes

You do not need to rinse out the pressure cooker before adding the water. The remaining residue from the meat and sauce mixture will add additional flavor to the peppers.

Also, this filling is very saucy. We like that! But if you prefer, you can reduce the amount of crushed tomatoes to fit your liking.

Nutrition Facts
Pressure Cooker Stuffed Peppers
Amount Per Serving
Calories 440 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 107mg 36%
Sodium 1322mg 55%
Potassium 1132mg 32%
Total Carbohydrates 32g 11%
Dietary Fiber 4g 16%
Sugars 12g
Protein 39g 78%
Vitamin A 15%
Vitamin C 25.7%
Calcium 38.5%
Iron 34.2%
* Percent Daily Values are based on a 2000 calorie diet.
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8 Comments

  • Reply
    Mark
    July 17, 2018 at 12:22 pm

    Tried this recipe (7/26/18) The meat mix was delish, but the time on the instant pot turned my peppers to mush! They fell apart trying to get them out, creating a fine soup as it disintergrated into the water below the trivet…

    • Reply
      Chef Gary
      July 17, 2018 at 1:15 pm

      Wow, sorry to hear that. That’s interesting because we had the exact opposite thing happens. Our peppers were on the “crunchy” side. I guess I need to update the notes of the recipe to state that if your peppers are very ripe to reduce the cook time. And vice versa. I hope you enjoyed your unintentional soup!

  • Reply
    Mark
    July 17, 2018 at 1:59 pm

    Thanks for the reply! Theres a typo on my date- I made the peppers today, not the future! lol.. what ever fell in the water I strained and threw it in with the rest of the ‘mush’- took me 5 min or so getting it all out the pot, cause every time I tried to grab a pepper with tongs, they’d collapse!.. well nothing went to waste cause my wife and daughter gobbled up all the mush, (all 4 peppers) and left me nothing! Good thing I had just enough meat mixture to make at least 2 more peppers!… Wife would blanch them on stovetop 5 min, then finish off in oven.. So i’m thinking, maybe cut the time in half in the pc?? Maybe 4 min instead of 8?

  • Reply
    Kristy
    August 31, 2018 at 2:41 pm

    These were easy enough to make and quite tasty! I really enjoyed them and will make them again for sure. 🙂

    The filling was definitely too “wet” for my liking, so I added some Italian seasoned GF breadcrumbs. I had a shredded blend of cheeses on hand (fontina, parm, etc) so I used that which was perfect! PS- I LOVE that you used Worcestershire Sauce. I think it’s a great but under used ingredient.

  • Reply
    Vicki Soto
    October 30, 2018 at 7:40 am

    Like the recipe….trying to figure out why the sodium was so high in the nutrition facts. What was the culprit?

    • Reply
      Gary
      October 30, 2018 at 8:46 am

      Glad you like the recipe! Most recipes would call this 8 servings (2 servings per pepper), which I should probably switch it to for it to make more sense. The only sodium comes from the teaspoon of salt and the cheese.

  • Reply
    Barb Tarcza
    November 4, 2018 at 6:07 pm

    We tried this recently, delucious! I used the leftover filling as a base for enchiladas.

    • Reply
      Gary
      November 4, 2018 at 8:57 pm

      Glad you enjoyed it!

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