Instant Pot Stuffed Bell Peppers Recipe
Instant Pot stuffed bell peppers with ground beef and cooked rice, simmered in a simple tomato sauce. No pre-baking, and plenty of sauce to spoon over.
Ingredients
Scale
- 4 medium bell peppers (see notes 1 and 2)
- 1 small onion (finely chopped)
- ½ pound ground beef (or pork, (220 grams))
- 2 cups cooked rice ((300 grams))
- 1½ tablespoons marjoram (divided, see note 3)
- 1½ teaspoons salt (divided)
- ¼ teaspoon black pepper
- 2 garlic cloves (minced)
- 3 tablespoons breadcrumbs
- 1 can tomato sauce (divided, (14 ounces/400 grams), see note 4)
- ½ cup water (or chicken stock)
- ½ teaspoon sugar (optional)
- 1 teaspoon olive oil (optional)
Instructions
- Rinse all the peppers. Cut off the tops, then remove the membranes and seeds.
- In a medium bowl, combine 1 small finely chopped onion, ½ pound ground meat, 2 cups cooked rice, 1 tablespoon marjoram, 1 teaspoon salt, ¼ teaspoon black pepper, 2 minced cloves garlic, 3 tablespoons breadcrumbs and 4 tablespoons of tomato sauce (reserve the rest for later). Mix with a fork or hand until well combined.
- Fill each pepper with the mixture.
- Pour water (or chicken stock) and the remaining tomato sauce to the inner pot of a 6-quart (6-liter) Instant Pot. Stir in ½ teaspoon sugar (optional), ½ teaspoon marjoram, generous pinch of salt (skip it if using salty stock) and a drizzle of olive oil (optional).
- Insert the trivet and arrange the stuffed peppers on top.
- Lock the lid and set the steam release valve to SEALING. Press MANUAL (older models) or PRESSURE COOK (newer models) and set to 8 minutes on High Pressure. When done, let the pressure release naturally for 5 minutes, then carefully turn the valve to VENTING to release the remaining pressure. Or wait until the pin drops itself (natural release).
- Let the peppers rest for a few minutes before serving.
- Serve the peppers in the sauce or ladle the sauce over each portion.