(Inside: A super quick and fun recipe for making Instant Pot Stuffed Peppers. No, really, it’s super easy and, if you get the kids involved in the making, they might even eat it. Maybe throw some cheese on top. That helps with the kids.)
I really wanted to make Stuffed Bell Peppers in the Instant Pot for a while, but kept forgetting when I was at the grocery store.
Fortunately for me, my husband went with me one afternoon and HE remembered that I’d wanted to make Instant Pot Stuffed Peppers.
So nice. Because, dudes, it was so worth being shown-up on the remembering-what-groceries-to-buy competition (in case there really is one).
I mean, they were moist and tender–and the stuffing was kind of awesome, too.
But the peppers. Wow.
I’ve never really been a big fan of the peppers themselves when I make stuffed peppers in the oven.
These Stuffed Bell Peppers in the Instant Pot, though.
And yeah, making stuffed peppers in the instant pot might not be the “traditional way” that my mom made them–but I am thinking this may become the only way I make them.
Just don’t tell mom.
Oh, and if you’re just here trolling, be sure to pin this so that when you’re actually ready to make these amazing Instant Pot Stuffed Peppers, you know where to find it.
Instant Pot Stuffed Peppers
- 6 medium size green bell peppers
- 1 lb ground beef
- 1 lb ground pork
- 1 medium size onion, diced small
- 2 garlic cloves, minced
- 3 cups finely chopped raw cauliflower
- 1 cup finely chopped raw carrot
- 1 can 6 oz tomato paste
- 1 Tbsp dried oregano flakes
- 1 tsp dried thyme
- 1 cup uncooked rice
- kosher salt and black pepper to taste
- 2 cups chicken broth
- Prepare the green bell peppers by cutting the tops off (save the tops) and removing all the seeds and membranes.
- Set ½ of the peppers open side up into the bottom of the Instant Pot.
- Prepare the other bell peppers on a plate--you’ll place them in the Instant Pot on top of the other peppers, once filled.
- Put the remaining ingredients EXCEPT the chicken broth in a large bowl and mix, breaking up the ground beef and pork and making sure everything is combined well.
- Fill the peppers with this mixture, then set the pepper 'tops' back on the peppers. The peppers should be over-flowing with the meat mixture, so the top will just teeter on the top of the mixture, it won't fit down all the way.
- Pour the chicken broth into the Instant Pot around the peppers.
- Set Instant Pot to High Pressure, cover and cook for 15 minutes.
- Natural release.
Nutrition InformationYield 6 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g
Party on, dude! Catch you the flip side.