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Instant Pot Stuffed Pepper Casserole

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

  1. 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. 
  2. Add the garlic and bell peppers, sauté for 1 minute.
  3. 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.
  4. 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. 



Recipe without photos . . . 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

  1. 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. 
  2. Add the garlic and bell peppers, sauté for 1 minute.
  3. 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.
  4. 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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