Description
Here’s a flavorful recipe for Instant Pot Stuffed Bell Peppers, perfect for a gluten-free meal
Ingredients
Units
Scale
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 pound ground beef or turkey
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa or rice (make sure it’s gluten-free)
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar or mozzarella), divided
- 1 cup chicken or vegetable broth (gluten-free)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Sauté Filling Ingredients: Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the onion and sauté until translucent. Stir in the garlic and cook for another minute. Add the ground beef or turkey and cook until browned.
- Mix Filling: Turn off sauté mode and add the cooked quinoa or rice, diced tomatoes, Italian seasoning, salt, pepper, and half of the shredded cheese to the meat mixture. Stir until well combined.
- Stuff the Peppers: Fill each bell pepper with the meat and quinoa mixture, packing it tightly.
- Cook in the Instant Pot: Pour the chicken or vegetable broth into the Instant Pot. Place the stuffed peppers on the trivet inside the pot. Close the lid, ensuring the valve is set to the sealing position, and set the Instant Pot to high pressure for 10 minutes.
- Quick Release Pressure: Once the cooking cycle is complete, perform a quick release of the pressure.
- Add Cheese and Serve: Carefully remove the peppers from the Instant Pot and top them with the remaining shredded cheese. Garnish with chopped parsley if desired.