Description
This Instant Pot Stuffed Pepper Casserole is a quick and easy weeknight dinner. It’s a flavorful one-pot meal ready in under 30 minutes, perfect for busy families. Customize it with your favorite vegetables or proteins.
Ingredients
Scale
- 1 pound ground beef
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 green bell peppers (diced)
- 1 can diced tomatoes (14 oz)
- 1 can tomato sauce (15 oz)
- 2/3 cup beef broth
- 2/3 cup jasmine rice
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups shredded Cheddar-Jack cheese
Instructions
- Preheat the Instant Pot using the ‘browning/saute’ mode.
- Add the ground beef and diced onion, cooking until the meat is browned, about 5 minutes. Drain any excess fat.
- Stir in the minced garlic and bell peppers; sauté for an additional minute.
- Add diced tomatoes (with juice), tomato sauce, beef broth, jasmine rice, Worcestershire sauce, kosher salt, and black pepper.
- Lock the lid and cook on ‘High Pressure’ for 5 minutes.
- Allow for a natural pressure release for 10 minutes before performing a quick release to remove the lid.
- Top with shredded Cheddar-Jack cheese and let it sit to melt before serving.
Notes
- For best results, brown the beef thoroughly.
- Use fresh vegetables for added crunch and nutrition.
- Measure rice accurately as too much can make the dish mushy.
- Taste and adjust seasoning before serving.
- Allow the casserole to rest after cooking to help flavors meld.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Dishes
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 7g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg