Instant Pot Stuffed Pepper Casserole
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!