Best 7 Lailanis Pressure Cooker Stuffed Pepper Casserole Recipes

PRESSURE-COOKER STUFFED PEPPERS

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.

PRESSURE COOKER STUFFED GREEN PEPPER CASSEROLE

Steps:

• Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
• Stir in green peppers, spinach, tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
• Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.

PRESSURE-COOKER MEXICAN STUFFED PEPPERS

Steps:

• Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker., Cut and discard tops from peppers; remove seeds. In a small bowl, combine egg, chips, salsa, onion, cilantro, cumin, chili pepper and garlic. Crumble beef over mixture and mix well; spoon into peppers. Set peppers on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Sprinkle peppers with cheese. Serve with sour cream and, if desired, additional salsa.

PRESSURE COOKER STUFFED PEPPERS RECIPE - (4/5)

Steps:

• Cut the tops off the green peppers, core, and remove seeds, rinse out. Combine meat, rice, egg, 1/2 cup of the crushed tomatoes, onion, and seasonings. Fill the peppers with the meat mixture. Add 1/2 cup water and remaining crushed tomatoes. Place peppers in the Pressure Cooker. Place lid on Pressure Cooker making sure it is set on seal, not vent. Set pressure on HIGH and cook for 12 minutes following your pressure cookers directions. Let pressure down for 5 minutes before venting, be careful when venting, steam is very hot. It was recommended to use the rack for stuffed peppers, but my peppers were too big to use with the rack, so I just placed them on the bottom of the cooker and they turned out fine.

STUFFED PEPPER CASSEROLE

Steps:

• In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
• Add garlic. Cook and stir 1 minute longer.
• Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
• Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
• Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.

LAILANI'S "PRESSURE COOKER" STUFFED PEPPER CASSEROLE

Steps:

• Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
• Stir in green peppers, spinach, tomatoes, tomato sauce, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
• Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.

DECONSTRUCTED STUFFED PEPPER CASSEROLE

Steps:

• Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
• Bake in the preheated oven until golden brown, 45 minutes to 1 hour.