Classic Stuffed Peppers


  • 4 large bell peppers
  • 1 cup Cooked rice
  • 1/2 lb ground beef
  • 1 egg
  • 1/4 cup bread crumbs
  • 2 tbsp tomato paste
  • 4 tsp Worcestershire sauce
  • 1 tbsp chopped parsley
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup marinara sauce
  • Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
  • In a large bowl, combine all remaining ingredients except marinara sauce.
  • Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
  • Pour one cup of water in the Instant Pot and insert the steam rack.
  • Place peppers onto rack and divide marinara sauce in the top center of each pepper.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
  • When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
  • (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
  • Carefully remove the peppers, garnish with additional chopped parsley and serve warm.
Previous Next