Servings: 8
Calories: 352kcal
Equipment
- Instant Pot electric pressure cooker
- Instant Pot Omni Plus oven
Ingredients
Ingredients for the ground beef
- 1 tablespoon olive oil
- 1 clove garlic minced
- ½ cup yellow onion diced
- 2 tablespoons tomato paste
- 1 pound ground beef
- ¼ cup seasoning Your favorite all-purpose seasoning or taco seasoning (I used Famous Dave’s Steak & Burger Seasoning.)
Ingredients for the rice
- 1 cup rice
- 1 cup water
- 1 tablespoon butter unsalted
- ¼ teaspoon olive oil
- ½ teaspoon salt
- 3 sprigs thyme 3-4 sprigs of thyme
Ingredients for the bell peppers
- 4 bell peppers cut in half lengthwise and seeds removed
- 2 tablespoons olive oil
- 1 cup tomatoes of chopped
- ½ cup mozzarella cheese shredded
- ½ tablespoon Italian seasoning
- ½ cup parsley finely chopped & divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon seasoning mixture of ½ a teaspoon of salt & ½ a teaspoon of pepper
Instructions
Instructions for the Instant Pot ground beef
- Remove the Instant Pot lid and turn on the sauté setting for 20 minutes. (Although you will not use all of this time. I like to have the extra minutes for the time it takes for the sauté to become active.)
- In the Instant Pot stainless steel inner pot, add 1 tablespoon of olive oil and garlic and onions.
- Sauté for about one minute until the onions are softened.
- Add the water, tomato paste, ground beef, and all-purpose seasoning on top of the ground beef.
- As the meat begins to cook, fold in the all-purpose seasoning and cook until the meat is browned, breaking it up with a spatula as needed.
- Sauté in the Instant Pot (with the lid off) until the ground beef is browned.
- As the meat browns, continue to fold and stir all the ingredients.
- Turn off the Instant Pot and drain the ground beef using a colander.
- Set aside the cooked ground beef mixture.
Instructions for the Instant Pot rice
- Add the rice, water, butter, olive oil, and salt to the Instant Pot stainless steel inner pot.
- Stir to mix the ingredients and make sure the rice is covered in the liquid.
- Add the fresh sprigs of thyme on top.
- Close the Instant Pot lid (make sure the valve is in the sealing position – up) and pressure cook on high for 4 minutes.
- When the cooking time is finished, allow a natural release of pressure for at least 2 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Fluff the rice with a fork.
- Remove the rice from the Instant Pot and set it aside.
Instructions for the stuffed peppers
- Preheat your oven to bake at 350 degrees F.
- Cut the bell peppers in half lengthwise and remove seeds and membrane.
- Drizzle each pepper with olive oil and rub both the inside and outside to coat.
- Sprinkle the salt and pepper mixture on the inside of each oil-coated pepper.
- Arrange the bell peppers on a casserole dish or baking sheet with the cut-out side facing down.
- Pre-bake for about 10 minutes in the Instant Pot Omni Plus oven or 15 minutes in a conventional oven.
- While the peppers are baking, combine the drained ground beef, tomatoes, ¼ cup of parsley, Italian seasoning, salt, pepper, and the cooked rice, mixing thoroughly.
- Set aside the ground beef mixture.
- Remove the bell peppers from the oven and use tongs to flip them over.
- Fill the peppers with the ground beef mixture and top by sprinkling on the mozzarella cheese.
- Place the stuffed peppers back in the oven and bake for 15 minutes in the Instant Pot Omni Plus oven, or 20 minutes in a conventional oven, or until the peppers have softened.
- Remove the stuffed peppers from the oven and top with the remaining fresh parsley.
- Serve these Southern stuffed bell peppers warm, and enjoy!
Video
Notes
- Each serving is one-half of a bell pepper stuffed.
- You can bake these stuffed bell peppers in two casserole pans or one larger sheet pan.
- Carve easy Jack-O-lantern faces into your bell peppers for a festive Halloween stuffed peppers recipe!
- If the bottom of the pepper is uneven, try cutting a small flat piece off of it.
- Avoid cutting through the peppers; otherwise, the stuffing will leak onto the pan.
Nutrition
Calories: 352kcal | Carbohydrates: 31g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 344mg | Potassium: 543mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2605IU | Vitamin C: 86mg | Calcium: 206mg | Iron: 5mg
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