As the weather turns cooler, the weekly meals switch to comforting casseroles and warm soups. This stuffed pepper casserole recipe deconstructs the classic version into a super easy dump-and-go meal- without sacrificing flavor! Using fresh or frozen ground meat, this dish only uses one pot and develops that rich depth of an oven-roasted pepper in a fraction of the time.
For this casserole, I used a 1 lb package of ground pork and beef blend and the flavor was amazing! I’m not typically a fan of sausage or pork, but it worked perfectly with this.
The Quick & Easy Steps:
This recipe is featured in my new downloadable eCookbook – a collection of 35 quick and easy, tried and true, Instant Pot dinners that I’ve been using for 6 years now. These are recipes that you can count on! Check it out here: https://driftwoodcorner.net/product/album-2/
Instant Pot Stuffed Pepper Casserole
Description
Deconstructed stuffed peppers are a quick and easy dinner idea when the weather turns cooler. I absolutely love the flavor of this dish using a ground beef and pork blend, but any ground meat will work.
Ingredients
1 lb ground beef, fresh or frozen.
(ground pork and beef blend, ground turkey, or ground chicken can be used instead)
1/2 medium onion, diced
or use 1 teaspoon onion powder
4 bell peppers, diced
1 -28 ounce can diced tomato (with juices)
fire-roasted diced tomatoes are a great substitute
1-28 ounce can crushed tomatoes
1.5 cups beef broth (or chicken stock/broth)
1 cup uncooked long-grain white rice
long-grain brown rice can be substituted, increase cook time to 14 minutes+NPR
1 teaspoon granulated garlic or powder
1.5 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon paprika
optional: pinch or two of red chili flakes
1 cup shredded cheddar or your favorite cheese for topping
Instructions
- Set Instant Pot to SAUTE.
- Add oil, onion, and meat.
- Cook the meat until it is no longer pink. (approx. 5 minutes)
- Turn sauté mode off by selecting the CANCEL button.
- Add the beef broth to the pot and stir, scraping any browned bits of meat from the bottom of the pot.
- Add the diced peppers, tomatoes, and spices.
- Dump in the rice last, over the other ingredients. Do not stir.
- Ensuring that the sealing ring is properly in place, close the lid and set the venting knob to sealing.
- Cook on manual high pressure for 5 minutes.
- Once the cooking time is up, allow a full natural pressure release
- Open lid and stir in shredded cheese of choice
- Enjoy!
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