Instant Pot Stuffed Peppers
Instant Pot Stuffed Peppers is a delicious recipe that can be made in less than 30 minutes. Green peppers stuffed with ground beef, rice, onion, condiments, and seasoning. Try this recipe when you need a tasty recipe to serve your family.
Servings: 5
Calories: 344kcal
Equipment
- Pressure Cooker (Instant Pot)
Ingredients
- 5 medium green bell peppers
- 1 pound lean ground beef
- 1 cup rice (cooked, 90-minute, or Ready Rice)
- ½ cup onion, chopped
- 1 cup ketchup
- 1 teaspoon mustard
- 1 teaspoon seasoned salt
- ½ teaspoon garlic salt
Instructions
- Begin the recipe by washing 4 to 6 green bell peppers and cutting off the tops. Gently cut the ribs and seeds from the inside of each pepper. Remove all of the seeds by rinsing the inside with water or lightly banging on the counter. Set aside.
- In a large bowl, add the lean ground beef, chopped onion, rice, ketchup, mustard, seasoned salt, garlic salt and stir together until combined.
- Spoon the meat mixture into the peppers. Pack the mixture to ensure the peppers are full. It is perfectly fine if a little of the meat mixture peaks above the peppers.
- Using an Instant Pot or pressure cooker, insert the trivet and add one cup of water. Place in the stuffed peppers careful not to overcrowd. I was able to fit 4 peppers into my 6-quart cooker.
- Place on the lid and close it. Making sure the steam release knob is set to sealing and not venting. Cook using the manual setting. Set for five minutes. Allow the pressure cooker to naturally release for five minutes when the cooking time is up.
- Using the handles of the trivet or tongs, carefully remove the stuffed peppers from the instant pot. Serve warm and store any leftovers in an airtight container in the refrigerator up to 3 days.
Nutrition
Calories: 344kcal | Carbohydrates: 49g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 1210mg | Potassium: 739mg | Fiber: 3g | Sugar: 14g | Vitamin A: 687IU | Vitamin C: 99mg | Calcium: 42mg | Iron: 3mg