Instant Pot Stuffed Peppers
Flavor packed ground beef, chopped veggies, mexican rice and melty cheese are cooked and served inside colorful bell peppers. Just ten minutes on high pressure for amazing stuffed peppers in the Instant Pot!
Ingredients
- 4 bell peppers
- 1 pound 85/15 ground beef
- 1/2 cup onion finely diced
- 8 oz can of tomato sauce
- 3/4 cup mexican rice cooked use leftover mexican rice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons chili powder
- 1 1/4 cups colby jack cheese shredded and divided
- kosher salt
- freshly ground black pepper
Instructions
-
Pour tomato sauce into a heat proof bowl and add diced onion. Heat the onion/tomato sauce mixture in the microwave for about 5 minutes to soften onions. Set aside to cool.
-
Cut the tops off of bell peppers. Remove stems and seeds and dice the tops of the bell peppers. Pour 1/3 of a cup of water into the bottom of the Instant Pot, add cooking rack and place bell peppers on top.
-
In a large mixing bowl, combine one pound of uncooked ground beef, cooled onion/tomato sauce mixture, diced bell peppers, 1 cup of shredded colby jack cheese, 3/4 cup of cooked mexican rice, 1 1/2 teaspoons of kosher salt, 1/2 teaspoon of pepper, onion powder, garlic powder, cumin, smoked paprika, and chili powder.
-
Fill bell peppers with ground beef mixture and top with remaining cheese. Cook on high pressure for 10 minutes, Instant Pot will take about 10 minutes to come to pressure. Then use a Quick Pressure Release. You can test mixture for doneness with a meat thermometer. It should be cooked to 160 degrees.
Recipe Notes
You must used pre-cooked rice. I used leftover mexican rice, but you can also use cooked white rice. Just bump up your seasoning so that the mixture is not too bland.
These stuffed bell peppers are great frozen and reheated.