PRESSURE-COOKER STUFFED PEPPERS
Here's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. -Michelle Gurnsey, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker., Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Set peppers on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. If desired, serve with sour cream.
Nutrition Facts : Calories 333 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 582mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
PRESSURE COOKER STUFFED GREEN PEPPER CASSEROLE
This Instant Pot / Pressure Cooker Stuffed Green Pepper Casserole has all the flavors of stuffed green peppers BUT it's much easier to make in this Instant Pot casserole.
Provided by Barbara Schieving
Categories Beef
Time 24m
Number Of Ingredients 13
Steps:
- Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
- Stir in green peppers, spinach, tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
- Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.
Nutrition Facts : Calories 292 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 608 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PRESSURE COOKER STUFFED PEPPERS RECIPE - (4/5)
Provided by á-11135
Number Of Ingredients 10
Steps:
- Cut the tops off the green peppers, core, and remove seeds, rinse out. Combine meat, rice, egg, 1/2 cup of the crushed tomatoes, onion, and seasonings. Fill the peppers with the meat mixture. Add 1/2 cup water and remaining crushed tomatoes. Place peppers in the Pressure Cooker. Place lid on Pressure Cooker making sure it is set on seal, not vent. Set pressure on HIGH and cook for 12 minutes following your pressure cookers directions. Let pressure down for 5 minutes before venting, be careful when venting, steam is very hot. It was recommended to use the rack for stuffed peppers, but my peppers were too big to use with the rack, so I just placed them on the bottom of the cooker and they turned out fine.
LAILANI'S "PRESSURE COOKER" STUFFED PEPPER CASSEROLE
This Pressure Cooker Stuffed Green Pepper Casserole has all the flavors of stuffed green peppers in an easy-to-make casserole. If you love stuffed green peppers, you'll going to love this casserole. It will fit into a low carbohydrate or low calorie diet but it doesn't taste like it!
Provided by Lailani
Categories Pressure Cooker
Time 19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
- Stir in green peppers, spinach, tomatoes, tomato sauce, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
- Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.
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- 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.
- 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.
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4.4/5 (32)Total Time 35 minsCategory Main CourseCalories 408 per serving
- Place the trivet in your Instant Pot. Pour in 1 cup water (if using a 6-quart model) or 1 ½ cups water (if using an 8-quart model).
- Cut off the tops of the peppers. With your fingers, gently pull out the seeds and membranes so that you have hollowed out pepper “shells.” If you are having trouble loosening the inner membranes of the peppers, use a dull butter knife to gently press them loose.
- Stand the peppers up in the Instant Pot, nestling them beside each other so that they stay upright.
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