Our fall garden was the inspiration behind this comfort food casserole that mimics stuffed peppers but it much quicker . . . taking just about 30 minutes in the Instant Pot.
Since we normally cook for two, and I have a 3-quart instant pot, I cut the ingredients in half but otherwise followed the recipe poste on shurary sweets blog.
Instant Pot Stuffed Pepper Casserole Serves 6
1 pound ground beef
1 small yellow onion, diced (about ½ cup)
2 cloves garlic, minced
2 green bell peppers, diced
1 can (14 oz) diced tomatoes (don't drain)
1 can (15 oz) tomato sauce
⅔ cup beef broth
⅔ cup jasmine rice
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon black pepper
2 cups shredded Cheddar or Cheddar-Jack cheese
- For the pressure cooker, select "browning/ sauté " to preheat the pot. Once hot, add the ground beef and onion and sauté for about 5 minutes, stirring occasionally until beef is browned.
- Add the garlic and bell peppers, sauté for 1 minute.
- Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
- Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.
1 pound ground beef
1 small yellow onion, diced (about ½ cup)
2 cloves garlic, minced
2 green bell peppers, diced
1 can (14 oz) diced tomatoes (don't drain)
1 can (15 oz) tomato sauce
⅔ cup beef broth
⅔ cup jasmine rice
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon black pepper
2 cups shredded Cheddar or Cheddar-Jack cheese
- For the pressure cooker, select "browning/ sauté " to preheat the pot. Once hot, add the ground beef and onion and sauté for about 5 minutes, stirring occasionally until beef is browned.
- Add the garlic and bell peppers, sauté for 1 minute.
- Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
- Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.
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