Happy June.
I made these peppers but was short of some ingredients so changed stuff. I first cooked the rice in the Instant Pot and then mixed up everything. They worked beautifully. The second time I tried, I used way too much beef (1 lb) and ended up with split peppers - the peppers could also have been over ripe. The following recipe really works and is delicious.
Instant Pot Stuffed Bell Peppers
Making Instant Pot Stuffed Bell Peppers can’t get any easier than this! No pre-cooking of peppers or sautéing onion is needed. Simply fill with them and cook under pressure. Easy-peasy comfort food
ready in no time!
4 Medium Bell Peppers
1 Small Onion
½ lb Ground Beef (220g)
2 cups Cooked Rice , packed (300g)
1 ½ Tbs Marjoram
1 tsp Salt
¼ tsp Black Pepper
2 Garlic Cloves
3 Tbs Breadcrumbs
1 can Tomatoes (14 ounces/400 g)
½ cup Water
1. Rinse the peppers. Cut off the top parts and remove all the membranes and seeds.
2. In a bowl, combine together finely chopped onion, ground beef, cooked rice, marjoram, salt, pepper, minced garlic, breadcrumbs and ½ can of tomatoes (without their juice). Mix well using your hand or spoon.
3. Fill each pepper with the mixture.
4. Add water and the remaining tomatoes (with juices) to the inner pot of the Instant pot. Insert the steam rack and place the stuffed peppers onto it.
5. Lock the lid. Turn the steam release to SEALING and press MANUAL. Adjust the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the lid.
6. Let the peppers cool down slightly before serving.
7. Notes
8. This recipe was made in a 6-quart/6-liter Instant Pot.
9. The cooking time does not include time needed for the pot to come to the pressure and release its pressure.
10. If using large peppers you might need to adjust the cooking time slightly to make sure they are tender and the meat is cooked through.
11. Marjoram can be substituted with oregano.
12. This recipe is enough to fill 4 medium peppers. If you use large peppers you will need more filling.
13. Optional: top cooked stuffed peppers with shredded cheese. You can also add some ketchup to the tomatoes to make it thicker and richer.
14. The meat to rice ratio can be adjusted to your liking.
Servings: 4
Source
Source: Happy Foods
Have a great weekend.
I made these peppers but was short of some ingredients so changed stuff. I first cooked the rice in the Instant Pot and then mixed up everything. They worked beautifully. The second time I tried, I used way too much beef (1 lb) and ended up with split peppers - the peppers could also have been over ripe. The following recipe really works and is delicious.
Instant Pot Stuffed Bell Peppers
Making Instant Pot Stuffed Bell Peppers can’t get any easier than this! No pre-cooking of peppers or sautéing onion is needed. Simply fill with them and cook under pressure. Easy-peasy comfort food
4 Medium Bell Peppers
1 Small Onion
½ lb Ground Beef (220g)
2 cups Cooked Rice , packed (300g)
1 ½ Tbs Marjoram
1 tsp Salt
¼ tsp Black Pepper
2 Garlic Cloves
3 Tbs Breadcrumbs
1 can Tomatoes (14 ounces/400 g)
½ cup Water
1. Rinse the peppers. Cut off the top parts and remove all the membranes and seeds.
2. In a bowl, combine together finely chopped onion, ground beef, cooked rice, marjoram, salt, pepper, minced garlic, breadcrumbs and ½ can of tomatoes (without their juice). Mix well using your hand or spoon.
3. Fill each pepper with the mixture.
4. Add water and the remaining tomatoes (with juices) to the inner pot of the Instant pot. Insert the steam rack and place the stuffed peppers onto it.
5. Lock the lid. Turn the steam release to SEALING and press MANUAL. Adjust the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the lid.
6. Let the peppers cool down slightly before serving.
7. Notes
8. This recipe was made in a 6-quart/6-liter Instant Pot.
9. The cooking time does not include time needed for the pot to come to the pressure and release its pressure.
10. If using large peppers you might need to adjust the cooking time slightly to make sure they are tender and the meat is cooked through.
11. Marjoram can be substituted with oregano.
12. This recipe is enough to fill 4 medium peppers. If you use large peppers you will need more filling.
13. Optional: top cooked stuffed peppers with shredded cheese. You can also add some ketchup to the tomatoes to make it thicker and richer.
14. The meat to rice ratio can be adjusted to your liking.
Servings: 4
Source
Source: Happy Foods
Have a great weekend.
Hi Jo - good to see the recipe ... I've got some peppers which I'd better use up ... they always taste delicious ... have a good weekend - cheers Hilary
ReplyDeleteYes peppers are good Hilary, so !ong as they are not too ripe.
Delete