Yield: serves 6
Instant Pot Stuffed Pepper Casserole Recipe
Prep Time
5 minutes
Cook Time
11 minutes
Rest Time
10 minutes
Total Time
26 minutes
Looking for a delicious, easy weeknight dinner idea? This Instant Pot Stuffed Pepper Casserole recipe is the perfect comfort food, and ready in under 30 minutes!
Ingredients
- 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 Tbsp Worcestershire sauce
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 cups shredded Cheddar-Jack cheese
Instructions
- For the pressure cooker, select "browning/saute" to preheat the pot. Once hot, add the ground beef and onion and saute for about 5 minutes, stirring constantly until beef is browned. I drained out any extra fat/oil.
- Next, add the garlic and bell peppers, saute for 1 full 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.
- Serve and enjoy hot!
Notes
Recipe from "The Electric Pressure Cooker Cookbook" from Barbara Schieving
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 435Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 110mgSodium: 765mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 32g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.