INSTANT POT UNSTUFFED PEPPERS
All the great flavours of stuffed peppers, but easier than ever! These Instant Pot unstuffed peppers, AKA stuffed pepper casserole is hearty, comforting and completely and utterly delicious.
Provided by Rosa
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Turn your Instant Pot to the sauté function and add a couple tablespoons of water or broth to the pot. Place the onion, garlic, peppers, mushrooms, walnuts and all the seasoning inside. Then sauté for 2-3 minutes, until slightly softened.
- Add the remaining ingredients (broth, tomato sauce and rice), mix well and close the lid. Set the valve to the sealing position pressure cook for 22 minutes. (It will take about 8 minutes to build pressure before the pot begins counting down.) Once the timer is complete, let it naturally release for 10 minutes. Then quick release the remaining pressure and remove the lid when safe to do so. Enjoy.
Nutrition Facts : Calories 383 kcal, Carbohydrate 52 g, Protein 11 g, Fat 16 g, SaturatedFat 1 g, Sodium 443 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
NOT SO STUFFED PEPPERS
Make and share this Not so Stuffed Peppers recipe from Food.com.
Provided by Vyrianna
Categories One Dish Meal
Time 35m
Yield 4 , 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef and onion, drain as needed.
- Add all additional ingredients.
- Bring to boil then turn down.
- Simmer covered for 20-25 minutes, remove cover for last 5 minutes as needed.
Nutrition Facts : Calories 659.6, Fat 23.8, SaturatedFat 9.1, Cholesterol 102.8, Sodium 969.2, Carbohydrate 75, Fiber 4.7, Sugar 8, Protein 36.2
MOM'S STUFFED BELL PEPPERS (NO MEAT)
Make and share this Mom's Stuffed Bell Peppers (No Meat) recipe from Food.com.
Provided by laurenpie
Categories Cheese
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove tops from bell peppers (retain), remove seeds. Boil bell peppers and tops in large pan of salted water for 5 minutes. Remove, drain, cool. Arrange in baking dish.
- Mix rice with cubed cheese, set aside.
- Saute onion in butter, stir in flour. Add milk, boil and stir until thick and smooth. Remove from heat and combine with rice mixture. Stuff bell peppers, and cover each with it's stem top.
- Pour 1/4" water in bottom of pan, then bake at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 319.7, Fat 13.5, SaturatedFat 8.4, Cholesterol 41.3, Sodium 388.4, Carbohydrate 39, Fiber 2.5, Sugar 3.4, Protein 11
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- Bring mixture to a simmer over medium heat. Cover and continue simmering on medium-low heat for about 25 minutes, or until rice is tender. If liquid gets too low, add an additional ½ cup water.
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