Italian Stuffed Peppers in the Pressure Cooker
This Italian stuffed pepper recipe is loaded with sausage, spinach, tomatoes and bulgur wheat for a filling and complete weeknight meal. Finish with a little melted cheese and dinner is served!
Ingredients
Main ingredients
- 4 large bell peppers any color
- ½ cup fine bulgur wheat
- 2 teaspoons extra virgin olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 pound mild Italian turkey sausage casing removed
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 can diced tomatoes 15 ounces
- 4 ounces fresh baby spinach
- ¼ cup chopped fresh parsley
- ¾ cup fontina or mozzarella cheese shredded
Instructions
Instructions
- First, preheat your pressure cooker on sauté and heat up the olive oil. Toss in the diced onion and garlic till the onion gets translucent and smells amazing, about 3-4 mins.
- Then, add the mild Italian turkey sausage. Break it up good with your spoon and cook until browned and no pink spots remain.
- Next, stir in the cooked bulgur wheat, spices, and canned tomatoes. Let it all mix together so the flavors start mingling while you prep your peppers.
- Cut the tops off the bell peppers and scoop out seeds and membranes so they’re ready to hold the filling.
- Stuff each pepper with your sausage mixture, packing it gently but firmly.
- Place the stuffed peppers upright in your pressure cooker. Add about a cup of broth, lock the lid with sealing ring in place, set to high pressure, and cook for 10 minutes. Then do a quick release to avoid overcooking. Carefully remove, top with cheese, and optionally broil briefly.
Notes
Serve warm with sauce of choice. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.