Instant Pot Stuffed Pepper Casserole
A warm, hearty dish featuring savory ground beef, aromatic spices, and colorful bell peppers, enveloped in a rich tomato sauce and topped with gooey melted cheese. Perfect for families and quick weeknight dinners.
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken.
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium green bell peppers, diced Can substitute with red, yellow, or orange bell peppers for a sweeter flavor.
- 14 oz can diced tomatoes
- 15 oz can tomato sauce
- 2/3 cup beef broth
- 2/3 cup jasmine rice Can substitute with long-grain white rice or brown rice, adjusting cooking times.
- 2 cups shredded Cheddar-Jack cheese Can use a mix of different cheeses or spicy pepper jack for added flavor.
Instructions
Preparation
- Preheat your Instant Pot by setting it to the sauté mode.
- Brown the ground beef and diced onion in the pot for about 5 minutes.
- Add minced garlic and diced bell peppers; sauté for 1 more minute.
- Incorporate diced tomatoes, tomato sauce, beef broth, jasmine rice, salt, and pepper. Stir well.
- Seal the lid on the Instant Pot and set to cook on high pressure for 5 minutes.
- Allow a natural release of pressure for 10 minutes, then perform a quick release by turning the valve.
- Sprinkle shredded cheese over the casserole and let sit for a few minutes to melt.
- Serve hot and enjoy!
Notes
For best results, do not skip the browning of the meat. Store leftovers in an airtight container for up to 3-4 days in the refrigerator. This casserole also freezes well. Reheat in the microwave or oven.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 6g
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