Easy Instant Pot Stuffed Peppers

Instructions. 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.". 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.

a 6-quart Instant Pot® multi-cooker with a rack. If the bell peppers don't sit upright on your cutting board, trim about 1/8 inch off the bottom to make level. Cut the top 1/2 inch off each. Refrigerate the remaining ½ cup cheese to use after the peppers are cooked. Add 1 cup of water to the bottom of the Instant Pot inner pot (use 1 ½ cups water for an 8 quart pot). Place the metal trivet in the pot. Spoon the filling into the prepared bell peppers, filling them just to the top.

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In a large mixing bowl, combine the ground beef or lamb, uncooked rice, allspice, crushed tomatoes, 1 teaspoon salt, and ½ teaspoon pepper. Mix well. STEP 2: In another bowl combine the water, tomato sauce, pomegranate molasses, crushed garlic, mint, and remaining salt and pepper. Stir well.

Place the trivet inside the Instant Pot and then place your stuffed peppers onto the trivet. Cook at high pressure for about 5 minutes, depending on the size of your peppers. After cooking ends, let the pressure release naturally. Carefully take the peppers out and place them on a baking tin.

Place stuffed peppers on the trivet in the pot. They will be sitting above the water.*. Pour remaining tomato sauce on top of the peppers. Put the lid on and close it, turning the steam release knob to the Sealing position. Press the Pressure Cook/Manual button, and then the +/- button to select 9 minutes.

Mix diced peppers, onion and tomato with ground beef, egg, instant rice, salt, pepper, Italian seasoning, garlic powder, ¼ cup tomato sauce and 1 cup shredded cheese. Fill peppers evenly with meat mixture. Pour ½ cup tomato sauce into the bottom of a 6 quart or larger Instant Pot and stir in ½ cup of water. Put trivet into the Instant Pot.

Remove from pot and drain. Return beef and onion to the pot, still on Saute mode. Stir in water, tomato paste, and taco seasoning. Bring mixture to a simmer and cook until thickened, 8 to 10 minutes. Fill bell peppers with the mixture. Pour 1 cup of water into the inner liner; set trivet inside and place stuffed bell peppers on top.

Fill each pepper with rice and sausage mixture. Place 1 cup of water into the instant pot with the trivet. Add peppers, setting them on the trivet. Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 3 minutes.

Pour in cold water and place the peppers upright on the trivet. Spoon the remaining tomato sauce on top of each pepper. Set to cook on high pressure for 15 minutes. Once pressure has been released, check to be sure the filling is fully cooked, by placing an instant thermometer inside the center of the pepper.

Mix everything together, except 1 cup of water and place your meat mixture inside the peppers. Next, pour the water in the instant pot. Place the instant pot rack at the bottom. Place the stuffed peppers on top. They will be sitting above the water. Add the lid and set the pressure to sealing. Set the pressure to high pressure for 7 minutes.

Instructions. Add the trivet insert to the Instant Pot and pour the water into the Instant Pot. In a large bowl, stir together the rice diced tomatoes, 1 cup shredded cheese, minced garlic, chili powder, cumin, garlic powder, onion powder, and paprika. Stuff each of the peppers with ¼ of the rice mixture.

Add water into your Instant Pot and lower down vegetable steamer basket. Place peppers that have been cleaned out into basket with opening facing up. Add a bit of cheese into the bottoms, then fill with meat and rice mixture. Top with more cheese. Lock the lid and seal steam valve to closed.

Set the pressure cooker to manual or pressure cook on high for 8 minutes. When the cycle is complete, allow the electric pressure cooker to release naturally for 6 to 8 minutes before quick release. Top each pepper with remaining cheese and cover until melted. Carefully remove the bell peppers from the pressure cooker.

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. 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.

Sprinkle the reserved cheese on top of the bell peppers. Place the air fryer lid on the Instant Pot DUO Crisp. Air Frying Method: Press "Air Fry" button, set the temperature to 400°F and cooking time to 8 minutes. *Pro Tip: It will take roughly 6 - 8 minutes + the preheat time to melt and brown the cheese on top.

Add the reserved chopped bell pepper, onion, celery, carrot and 1 tablespoon garlic to the cooker; cook, stirring often, until softened, about 4 minutes. Press Cancel. Transfer the vegetable mixture to a large bowl; stir in ground beef, rice, Italian seasoning, salt and pepper. Do not wipe the cooker clean. Step 3.

Put the filled peppers in the Instant Pot and top each pepper with 1 tablespoon of shredded cheese. Put the lid on the Instant Pot and make sure the valve is set to Sealing. Pressure cook for 7 minutes (it takes 10-15 minutes to come to pressure). Manually release the pressure once the peppers are done cooking.

Step 1: (above) Using a sharp knife, slice the tops off of your peppers. Remove the seeds from the inside, and carefully cut out the ribs. Step 2: (below) In a large bowl combine the brown rice, lentils, 1 cup of the cheese, tomato paste, onions, and celery. Stir to combine, and season with salt and pepper.

Step 2. Prick the base of the peppers with a fork and fill with seasoned meat mixture. Step 3. Pour the water into the Instant Pot Insert and place a trivet into the Instant Pot. Step 4. Place the peppers on the trivet so they are standing upright and cover the peppers with the remaining tomato sauce. Step 5.

Instructions. Cut the tops off of the bell peppers. Remove seeds and filling. Sprinkle pepper shells with the salt and pepper. Dice the onion and jalapeño. Microwave the rice. Set the Instant Pot to Sauté. Add the onion, garlic powder and jalapeno and sauté until beginning to brown. Remove the onion mixture to a large bowl.

Pour ½ cup water into bottom of slow cooker. Add the peppers in one layer into the bottom of the slow cooker in the water. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Carefully remove the peppers and place them on a plate. Top with tomatoes, sour cream and cilantro. Serve and enjoy!

Place meat in a large bowl and mix in corn, quinoa and 1.5 cans of the enchilada sauce. Mix to combine. Return the pot to the chamber of the instant pot. Nest the peppers in the instant pot until they all fit. An 8 quart instant pot should fit 6 peppers. Fill each pepper with turkey & quinoa mixture.

Instructions. set the trivet in the Inner Pot of the Instant Pot, add one cup of water to the bottom of the pot, set aside. cut the tops off the peppers, use a paring knife to gently remove the inner membrane of the peppers, and then shake the seeds out as needed. set the peppers aside. mix the ground turkey, rice, egg, bread crumbs, onion.

Instructions. Add butter and oil to inner pot and turn on the saute mode. Add chopped onions and saute for 1-2 minutes before adding the mushrooms.

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