Best 4 Instant Pot Beef Stuffed Peppers Recipes

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Are you ready to tantalize your tastebuds with a culinary masterpiece that combines the flavors of tender beef, succulent peppers, and aromatic spices? Look no further than instant pot beef stuffed peppers! This delectable dish is a symphony of flavors and textures that will leave you craving more. With the convenience of an instant pot, you can create this hearty and comforting meal in a fraction of the time it would take using traditional methods. Get ready to embark on a culinary journey as we explore the best recipe for instant pot beef stuffed peppers, a dish that will surely become a new family favorite.

Let's cook with our recipes!

INSTANT POT STUFFED PEPPERS



Instant Pot Stuffed Peppers image

You can make hearty stuffed peppers without the long bake time, thanks to your Instant Pot! Just build the ground beef and rice filling in the Instant Pot itself, then stuff into large bell peppers and pressure-cook until perfectly tender. Finish off with some extra-sharp Cheddar and chopped parsley for a great weeknight meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 large bell peppers, preferably red, orange and/or yellow (2 to 2 1/4 pounds total)
2 tablespoons olive oil
1/2 medium yellow onion, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
12 ounces lean ground beef (90 percent lean)
2 plum tomatoes (about 8 ounces), cored and diced
1/4 cup low-sodium chicken broth
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons fresh thyme leaves
1 1/2 cups shredded sharp Cheddar
3/4 cup pre-cooked white or brown rice
1 tablespoon chopped fresh parsley

Steps:

  • If the bell peppers don't sit upright on your cutting board, trim about 1/8 inch off the bottom to make level. Cut the top 1/2 inch off each pepper. Remove and discard the stem, then finely chop the remaining flesh from the trimmed top. Scoop out the seeds and as much of the membranes as you can. Set the hollowed-out bell peppers aside.
  • Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chopped bell pepper, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the ground beef, then cook, breaking up the meat with a wooden spoon into small pieces, until no longer pink, about 4 minutes more. Stir in the diced tomato, chicken broth, tomato paste, chili powder, thyme, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the tomato starts to break down and the mixture becomes thick and saucy, 3 to 4 minutes. Stir in 1 cup of the Cheddar and the rice until cheese is melted and rice is combined. Taste and adjust the seasoning with salt and black pepper. Turn off the saute function, then spoon the filling into the reserved bell peppers. Wipe out the Instant Pot bowl.
  • Set the rack into the bottom of the pot, then pour in 3/4 cup water. Add the stuffed bell peppers (they should fit snuggly).
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid, then top the stuffed peppers with the remaining 1/2 cup Cheddar, dividing evenly. Place the lid back on the pot and let stand until the residual steam melts the cheese, about 1 minute. Use tongs and/or a large spoon to transfer the stuffed peppers to a plate and sprinkle with the parsley.

INSTANT POT® BEEF-STUFFED PEPPERS



Instant Pot® Beef-Stuffed Peppers image

Since today's electric pressure cookers are so versatile, you can make versatile recipes in them such as these stuffed bell peppers. Top your bell peppers with your favorite garnish, such as pico de gallo. The stuffing can also be used for taco salads as well as tacos or burritos.

Provided by bd.weld

Categories     100+ Everyday Cooking Recipes

Time 55m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, diced
1 ½ cups water
1 (6 ounce) can tomato paste
1 (1.25 ounce) package taco seasoning mix
4 green bell peppers, tops and seeds removed

Steps:

  • Add olive oil to the inner liner of a multi-functional electric pressure cooker (such as Instant Pot®) and select Saute function. Add beef and onion to the hot oil and cook until beef is browned and no longer pink, about 5 minutes. Remove from pot and drain.
  • Return beef and onion to the pot, still on Saute mode. Stir in water, tomato paste, and taco seasoning. Bring mixture to a simmer and cook until thickened, 8 to 10 minutes. Fill bell peppers with the mixture.
  • Pour 1 cup of water into the inner liner; set trivet inside and place stuffed bell peppers on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 353.7 calories, Carbohydrate 22.1 g, Cholesterol 68.5 mg, Fat 19.3 g, Fiber 4.2 g, Protein 22.9 g, SaturatedFat 6.7 g, Sodium 1052.7 mg, Sugar 10.7 g

PRESSURE-COOKER STUFFED PEPPERS



Pressure-Cooker Stuffed Peppers image

Here's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. -Michelle Gurnsey, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded pepper jack cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1-1/4 teaspoons chili powder
1/2 teaspoon ground cumin
Reduced-fat sour cream, optional

Steps:

  • Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker., Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Set peppers on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. If desired, serve with sour cream.

Nutrition Facts : Calories 333 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 582mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

INSTANT POT® PHILLY CHEESESTEAK STUFFED PEPPERS



Instant Pot® Philly Cheesesteak Stuffed Peppers image

This takes the Philly cheesesteak to new levels, plus it cooks in the Instant Pot® for a quick meal.

Provided by thedailygourmet

Categories     100+ Everyday Cooking Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
1 (8 ounce) package sliced crimini mushrooms
1 small onion, diced
1 tablespoon minced garlic
1 ½ pounds sirloin steak, thinly sliced
2 teaspoons Italian seasoning
1 teaspoon garlic salt
¼ teaspoon ground black pepper
½ cup water
8 slices provolone cheese
2 green bell peppers, halved and seeded

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
  • Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
  • Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
  • Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
  • Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.

Nutrition Facts : Calories 567 calories, Carbohydrate 8.9 g, Cholesterol 127.9 mg, Fat 37.6 g, Fiber 2.9 g, Protein 47.6 g, SaturatedFat 18.1 g, Sodium 1077.7 mg, Sugar 2.5 g

This blog post provides a detailed guide on making Instant Pot Beef Stuffed Peppers, a flavorful and convenient meal that combines the classic stuffed pepper dish with the ease of an Instant Pot. Here are the key tips and a conclusion summarized from the article:

Tips:

  • Choose the Right Peppers: Select large, firm, and brightly colored bell peppers to ensure they can hold the filling and withstand the cooking process.
  • Cook the Beef Thoroughly: Brown the ground beef in a skillet before stuffing the peppers to ensure it is cooked through and evenly browned.
  • Use a Variety of Vegetables: Incorporate a mix of vegetables such as chopped onions, garlic, bell peppers, and corn into the filling for added flavor and texture.
  • Season Generously: Use a combination of herbs and spices to season the filling, such as chili powder, cumin, paprika, and salt and pepper, to enhance the overall taste.
  • Pack the Peppers Tightly: Fill the peppers tightly with the filling to prevent them from falling apart during cooking.
  • Add Liquid: Pour in a small amount of liquid, such as beef broth or water, into the Instant Pot to create steam and help cook the peppers evenly.
  • Cook at High Pressure: Set the Instant Pot to cook at high pressure for the recommended time, typically around 15-20 minutes, to ensure the peppers are tender and the filling is cooked through.
  • Let it Rest: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before carefully opening the Instant Pot to prevent splattering.
  • Top with Cheese: Sprinkle shredded cheese on top of the stuffed peppers before serving for an extra layer of flavor and melted goodness.

Conclusion:

Instant Pot Beef Stuffed Peppers offer a convenient and flavorful meal that combines the classic stuffed pepper dish with the ease of an Instant Pot. By following these tips, you can create tender peppers filled with a flavorful beef and vegetable filling, all cooked to perfection in your Instant Pot. This dish is not only delicious but also visually appealing, making it perfect for both weeknight dinners and special occasions. So, gather your ingredients, fire up your Instant Pot, and enjoy the ease and satisfaction of making this delicious and hearty meal.

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