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Instant Pot Stuffed Pepper Casserole
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
Calories:
413
kcal
Author:
AshleyThompson
Calories:
413
kcal
|
Carbohydrates:
54
g
|
Protein:
23
g
|
Fat:
10
g
|
Fiber:
2
g
|
Sugar:
3
g
Ingredients
1
pound
Lean Ground Beef
2
cups
Basmati Rice
1/2
cup
Onion
1
tablespoon
Minced Garlic
2
cups
Chopped Bell Peppers
2
cups
Beef Broth
1
cup
tomato sauce
1/2
cup
diced tomatoes
1
teaspoon
oregano
1/2
teaspoon
Kosher Salt
1/4
teaspoon
Ground Black Pepper
1/2
cup
shredded mozzarella cheese
Instructions
Set the Instant Pot to saute and add the ground beef, onions, peppers, and garlic.
Heat the ground beef until cooked thoroughly, breaking it up into small pieces as it cooks.
Add beef broth to the Instant Pot liner and use a spatula to deglaze the bottom of the pan to avoid a burn notice.
Rinse the rice until the water runs clear and add it to the Instant Pot on top of the cooked ground beef mixture.
Layer on the tomato sauce, diced tomatoes, salt, pepper, and oregano. DO NOT STIR.
Place the lid on your Instant Pot and cook under high pressure for 5 minutes.
Allow the pressure to release naturally and remove the Instant Pot lid.
Stir and allow to sit for an additional 2-3 minutes for the sauce to thicken.
Cover with additional mozzarella, serve, and enjoy!