Best 5 Lailanis Pressure Cooker Stuffed Pepper Casserole Recipes

**Savory and Comforting: A Culinary Journey with Pressure Cooker Stuffed Pepper Casserole**

Indulge in a culinary delight with our pressure cooker stuffed pepper casserole, a hearty and flavorful dish that combines the best of both worlds: the convenience of a one-pot meal and the comforting taste of classic stuffed peppers. This versatile casserole can be easily customized to suit your preferences, with a variety of fillings and toppings to choose from. Whether you're a seasoned home cook or a beginner in the kitchen, our step-by-step recipes will guide you through the process of creating this delicious and satisfying meal. Discover the secrets to preparing juicy ground beef, tender rice, and a flavorful tomato sauce that come together effortlessly in your pressure cooker. Explore variations such as a vegetarian stuffed pepper casserole, featuring a medley of colorful vegetables, or a spicy Mexican-inspired version with a kick of chili powder and cumin. With its vibrant flavors and ease of preparation, our pressure cooker stuffed pepper casserole is sure to become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE COOKER STUFFED GREEN PEPPER CASSEROLE

Pressure Cooker Stuffed Green Pepper Casserole image

This Instant Pot / Pressure Cooker Stuffed Green Pepper Casserole has all the flavors of stuffed green peppers BUT it's much easier to make in this Instant Pot casserole.

Provided by Barbara Schieving

Categories Beef

Time 24m

Number Of Ingredients 13

Ingredients

1 lb. lean ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 large green peppers, chopped
handful of spinach leaves, coarsely chopped
1 (14.5 oz) can diced tomatoes with juices
1 (8 oz) can tomato sauce
1/2 cup beef broth
1/2 cup long grain rice (uncooked)
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded mozzarella cheese

Steps:

Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
Stir in green peppers, spinach, tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.

Nutrition Facts : Calories 292 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 608 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

LAILANI'S "PRESSURE COOKER" STUFFED PEPPER CASSEROLE

Lailani's

This Pressure Cooker Stuffed Green Pepper Casserole has all the flavors of stuffed green peppers in an easy-to-make casserole. If you love stuffed green peppers, you'll going to love this casserole. It will fit into a low carbohydrate or low calorie diet but it doesn't taste like it!

Provided by Lailani

Categories Pressure Cooker

Time 19m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lean ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 large green peppers, chopped
handful spinach leaves, coarsely chopped
1 (14 1/2 ounce) can diced tomatoes in tomato puree
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded mozzarella cheese

Steps:

Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
Stir in green peppers, spinach, tomatoes, tomato sauce, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.

PRESSURE-COOKER STUFFED PEPPERS

Pressure-Cooker Stuffed Peppers image

Here's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. -Michelle Gurnsey, Lincoln, Nebraska

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded pepper jack cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1-1/4 teaspoons chili powder
1/2 teaspoon ground cumin
Reduced-fat sour cream, optional

Steps:

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker., Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Set peppers on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. If desired, serve with sour cream.

Nutrition Facts : Calories 333 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 582mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

PRESSURE-COOKER MEXICAN STUFFED PEPPERS

Pressure-Cooker Mexican Stuffed Peppers image

These pressure-cooker stuffed peppers get a southwestern twist! The filling also makes a delicious meat loaf that we like cold as a sandwich with cheddar cheese, mayo and salsa. —Traci Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 medium sweet red, orange and/or yellow peppers
1 large egg, beaten
1/2 cup crushed tortilla chips
1/2 cup salsa
1/4 cup finely chopped onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon seeded and finely chopped red chili pepper
1/4 teaspoon minced garlic
1/4 pound lean ground beef (90% lean)
1/4 cup shredded Mexican cheese blend
Sour cream

Steps:

Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker., Cut and discard tops from peppers; remove seeds. In a small bowl, combine egg, chips, salsa, onion, cilantro, cumin, chili pepper and garlic. Crumble beef over mixture and mix well; spoon into peppers. Set peppers on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Sprinkle peppers with cheese. Serve with sour cream and, if desired, additional salsa.

Nutrition Facts : Calories 319 calories, Fat 15g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

INSTANT POT GROUND BEEF LAZY LASAGNA RECIPE

Instant Pot Ground Beef Lazy Lasagna Recipe image

This Instant Pot ground beef lazy lasagna recipe is the perfect weeknight meal. Full of amazing Italian flavors and creamy melty cheese.

Provided by Camille Beckstrand

Categories Main Course

Time 34m

Number Of Ingredients 10

Ingredients

1 pound ground beef ((can also use Italian sausage))
½ teaspoon garlic powder
1 Tablespoon Italian seasoning
12 ounces bow tie pasta
2 cups beef broth
26 ounces spaghetti sauce
½ cup sour cream
¾ cup shredded Mozzarella cheese
½ cup shredded Parmesan cheese (optional topping)
Fresh Chopped basil (optional topping)

Steps:

Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink
Drain grease if desired.
Dump uncooked bow tie pasta on top of meat and spread evenly.
Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
Pour the spaghetti sauce on top of the pasta. Do not mix - just leave as is.
Place lid on top of Instant Pot and turn valve to SEALING (not venting).
Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
Remove the lid
Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
Dish and serve topped with Parmesan cheese and fresh basil.

Nutrition Facts : Calories 464 kcal, Carbohydrate 51 g, Protein 33 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1232 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

Tips:

For a vegetarian version of this casserole, omit the ground beef and add an extra cup of cooked rice.
To make the casserole ahead of time, cook the rice and peppers according to the recipe. Then, assemble the casserole and refrigerate it for up to 24 hours. When ready to serve, bring the casserole to room temperature and bake it according to the recipe.
For a spicier casserole, add a teaspoon of chili powder or cayenne pepper to the ground beef mixture.
To make the casserole cheesy, top it with a cup of shredded cheddar or Monterey Jack cheese before baking.
Serve the casserole with a side of sour cream, salsa, or guacamole.

Conclusion:

Laila's Pressure Cooker Stuffed Pepper Casserole is a delicious and easy-to-make meal that is perfect for a busy weeknight. The casserole is packed with flavor and can be easily customized to your liking. Plus, it's a great way to use up leftover rice and ground beef. So next time you're looking for a quick and easy dinner, give this recipe a try!