Best 3 Pressure Cooker Stuffed Peppers Recipes

Indulge in a culinary journey filled with flavors and textures as we present to you a collection of delectable stuffed pepper recipes, all bursting with unique flavors and sure to tantalize your taste buds. From the classic green bell pepper stuffed with seasoned ground beef, rice, and a medley of vegetables to the vibrant and flavorful Poblano peppers filled with a delightful combination of black beans, corn, and spices, this article offers a diverse range of options for every palate. And for those who prefer a vegetarian delight, we have tantalizing portobello mushrooms stuffed with a savory mixture of quinoa, spinach, and feta cheese. Each recipe features step-by-step instructions, cooking tips, and variations to help you create the perfect stuffed pepper dish that will impress your family and friends. So, prepare your taste buds for a flavor-packed adventure as we embark on this culinary exploration of stuffed peppers.

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

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 STUFFED PEPPERS RECIPE - (4/5)

Pressure Cooker Stuffed Peppers Recipe - (4/5) image

Provided by á-11135

Number Of Ingredients 10

Ingredients

6 large green peppers
1.5-pounds ground beef
3/4 cup uncooked rice
1 egg
2 tablespoons dried onion
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large can crushed tomatoes
1/2 cup water

Steps:

Cut the tops off the green peppers, core, and remove seeds, rinse out. Combine meat, rice, egg, 1/2 cup of the crushed tomatoes, onion, and seasonings. Fill the peppers with the meat mixture. Add 1/2 cup water and remaining crushed tomatoes. Place peppers in the Pressure Cooker. Place lid on Pressure Cooker making sure it is set on seal, not vent. Set pressure on HIGH and cook for 12 minutes following your pressure cookers directions. Let pressure down for 5 minutes before venting, be careful when venting, steam is very hot. It was recommended to use the rack for stuffed peppers, but my peppers were too big to use with the rack, so I just placed them on the bottom of the cooker and they turned out fine.

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

Tips:

Choose the right peppers: Look for bell peppers that are firm, brightly colored, and have smooth skin. Avoid peppers that are bruised or have blemishes.
Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
Cook the rice beforehand: This will save time and ensure that the rice is cooked evenly.
Use a variety of fillings: Feel free to experiment with different fillings, such as ground beef, turkey, chicken, or vegetables.
Add flavor with seasonings: Use a combination of herbs, spices, and sauces to create a flavorful filling.
Don't overcook the peppers: They should be tender but still slightly firm.

Conclusion:

Pressure cooker stuffed peppers are a delicious and easy meal that can be enjoyed by the whole family. With a little planning and preparation, you can have a healthy and flavorful meal on the table in no time. So next time you're looking for a quick and easy dinner, give pressure cooker stuffed peppers a try. You won't be disappointed!