Risotto with Lemon and Shrimp
Classic Stuffed Peppers
| By : |
Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 4 large bell peppers tops removed, seeded and membranes removed
- 1 cup Cooked rice
- 1/2 lb ground beef preferably 93% lean, uncooked
- 1 egg beaten
- 1/4 cup bread crumbs
- 2 tbsp tomato paste
- 4 tsp Worcestershire sauce
- 1 tbsp chopped parsley additional for garnish
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup marinara sauce
Ingredients
|
Instructions
- Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
- In a large bowl, combine all remaining ingredients except marinara sauce.
- Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
- Pour
one cup of water in the Instant Pot and insert the steam rack. - Place peppers onto rack and divide marinara sauce in the top center of each pepper.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
- When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least
160°F degrees. - (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
- Carefully remove the peppers, garnish with additional chopped parsley and serve warm.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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