Instant Pot Stuffed Bell Peppers Food
INSTANT POT® BEEF-STUFFED PEPPERS
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
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
INSTANT POT® PHILLY CHEESESTEAK STUFFED PEPPERS
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
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
PRESSURE-COOKER STUFFED PEPPERS
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
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
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