Stuffed Bell Peppers

By: Instant Culinary Team

Stuffed Bell Peppers
cuisine icon Cooking Technique
Saute
cuisine icon Keywords
4 servings, beef, canned diced ­tomatoes, cook 25 min, cup water, diced, feta cheese as needed, fresh parsley as needed chopped, garlic, green bell pepper, ground beef, Instant Culinary Team, italian herbs, long-grain rice, marinara sauce, olive oil, onion peeled, oz italian sausage, pork, prep 15 min, red bell pepper, salt & pepper as needed, saute, shishito peppers diced, worcestershire sauce

prep icon Prep Time
15 min
cook icon Cook Time
25 min

serving icon Servings
4 Servings
Ingredients
  • 1 tbsp olive oil
  • 1 onion peeled, diced
  • 1 lb ground beef
  • Salt & pepper as needed
  • 1 tbsp garlic
  • ½ cup long-grain rice
  • 14 oz canned diced ­tomatoes
  • 2 tsp Italian herbs
  • 2 cup marinara sauce
  • 1 oz shishito peppers diced
  • 1 tbsp Worcestershire sauce
  • 2 ½ oz Italian sausage
  • 1 ¼ cup water
  • 2 red bell pepper
  • 2 green bell pepper
  • Fresh parsley as needed chopped
  • Feta cheese as needed
Instructions
  • Set the Instant Pot to Normal/Medium and Press Start.
  • Once hot, add olive oil and onion to the inner pot and cook for 3 Minutes.
  • Add the ground beef and italian sausage and season with salt and pepper then let sear until browned on the bottom, about 2-3 Minutes.
  • Break up beef, then add garlic and sauté it until you smell the garlic fragrant.
  • Once the beef is cooked, add rice, water, diced tomatoes, Italian herbs, marinara sauce, Shishito diced pepper, Worcestershire sauce, and season with salt and pepper to taste. Stir it for 2-3 Minutes then press the Cancel button.
  • Transfer content of inner pot to large mixing bowl and set aside. Clean inner pot and place in the trivet along with water.
  • Now prepare the bell peppers. Remove and discard the tops, seeds, and membranes of bell peppers. Place the bell peppers hollow side up along the trivet.
  • Scoop mixture from large mixing bowl into the individual bell peppers.
  • Pressure Cook at High pressure for 7 Minutes. When the time is up, allow for 5 Minutes Natural Release, then quick release the rest of the pressure.
  • Remove the bell peppers from the trivet. Serve while hot. Garnish with feta cheese and fresh parsley if desired!
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