Steam curls up from the valve and your stomach starts talking back. You open up your pressure cooker, and the smell of warm spices hits you right in the face. Y'all know when the steam cued right, it means your meal is just about ready to dive into, and you can kinda feel the anticipation building up. Filling your kitchen with that comforting aroma, you gonna love how easy this is to whip up on a weeknight or even for friends over. It's a simple dish but packed with flavor, and, girl, you can't get it wrong if ya follow these steps. Just make sure your sealing ring is snug, and you'll get that tender pull every dang time.
Italian Stuffed Peppers in the Pressure Cooker
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Equipment
- 1 Pressure cooker Large capacity
- 1 Knife For cutting peppers
- 1 Sauté spoon For sautéing
Ingredients
Main ingredients
- 1 Bell peppers Large and colorful
- ½ cup Cooked rice Short-grain preferred
- 1 cup Ground beef or turkey
- 1 cup Shredded cheese Mozzarella or Italian blend
- 1 can (14 oz) Tomato sauce
- 1 small Onion Diced
- 2 cloves Garlic Minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- to taste Salt and pepper
- 1 cup Water
- 1 tablespoon Olive oil
Instructions
Instructions
- Prepare the bell peppers by cutting off the tops and removing seeds.
- Heat olive oil in the pressure cooker and sauté diced onion and minced garlic until fragrant.
- Add ground beef (or turkey) to the pot, cook until browned.
- Stir in cooked rice, tomato sauce, oregano, basil, salt, and pepper. Mix well and simmer for 5 minutes.
- Stuff the prepared bell peppers with the meat mixture and place in the pressure cooker.
- Add water into the pressure cooker, place the lid on, and cook under pressure for 30 minutes.
- After cooking, release pressure carefully. Remove peppers, top with shredded cheese, and serve hot.
- Garnish with extra basil or cheese if desired.
Notes
Serve hot with extra cheese or herbs if desired.
