Pressure Cooker Stuffed Peppers
Instant Pot Stuffed Peppers are perfect for a quick weeknight meal. Filled with flavorful ingredients, ready in minutes, and sure to become a family favorite!
Servings: 5
Calories: 355kcal
Equipment
- 1 Pressure Cooker (Instant Pot)
Ingredients
- 5 large green bell peppers
- 1 pound lean ground beef
- 1 cup cooked rice
- ½ cup onion, chopped
- 1 cup ketchup
- 1 teaspoon mustard
- 1 teaspoon seasoned salt
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup water
- 1 ½ cups mozzarella cheese, shredded
Instructions
- Begin the recipe by washing 5 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 tapping on the counter. Set aside.
- In a large bowl, add the 1 pound lean ground beef, ½ cup chopped onion, 1 cup cooked rice, 1 cup ketchup, 1 teaspoon mustard, 1 teaspoon seasoned salt, ½ teaspoon garlic salt, ½ teaspoon salt, ½ teaspoon ground black pepper and stir together until combined.
- Evenly spoon the meat mixture into the peppers. Pack the mixture to ensure the peppers are full. It's perfectly fine if some of the meat mixture peaks above the peppers.
- Using an Instant Pot or pressure cooker, insert the trivet and add 1 cup of water. Place in the stuffed peppers, careful not to stack them on top of each other. I was able to fit 5 peppers into my 6-quart cooker. If you're using an 8-quart instant pot, then you will probably be able to fit an additional pepper or two.
- Place the lid on to tightly close it in the sealing position. Make sure the steam release knob is set to sealing and not venting. Cook using the manual setting or high pressure setting. Set for five minutes.
- Use the quick release valve release option and carefully remove the lid. Evenly top each pepper with the 1 ½ cups shredded cheese.
- Immediately return the lid to the pressure cooker and allow it to sit for 1 minute. You can turn it on for another minute if you want it extra melty or if you're using a thick layer of cheese.
- Using the handles of the trivet or tongs, carefully remove the stuffed peppers from the instant pot. Serve warm and enjoy!
Nutrition
Calories: 355kcal | Carbohydrates: 32g | Protein: 30g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 1655mg | Potassium: 800mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1082IU | Vitamin C: 135mg | Calcium: 212mg | Iron: 3mg