I am a lover of stuffed pepper, but always find them to be such a long meal to prep and cook. They are not normally something I consider to be weeknight friendly, and many time I reserve them for a Sunday dinner. However, it is a completely different story with my Instant Pot because this dish is prepped and cooked in under 30 minutes. You heard me right. 30 minutes for stuffed peppers! It is amazing when a meal that, for years, was on my weekend meal list, and completely turn around to dinner in under 30 minutes.
Right now you can enter in my giveaway for a chance to win one of three Instant Pots! Click here for the post to bring you to the Rafflecopter and giveaway details.
There are so many variations to stuffed peppers, and mine is very simple and uses many ingredients that you likely have on hand in your pantry and fridge. I use a mixture of lean ground beef, brown rice, seasonings, and a little ketchup. My topping is a simple tomato sauce and a little brown sugar. Topped with cheddar cheese, and this is one of my favorite meals. The peppers I use are pretty large and I use all of the prepared filling. However, if you use a smaller pepper it might impact if you have leftover filling. If you are using a smaller pepper you may want to add an additional pepper- plus you don’t want the peppers tipping in the Instant Pot as they cook. I love adding a little tomato sauce on top, and pouring over a little extra over the peppers when they finish cooking. The cooking rack is not necessary to make this meal, but it can be tricky to get the peppers out of the Instant Pot after they are done cooking.
Last night, Rowan had his first swim class of the fall. Rowan and I have been taking a few sessions of parent/child swim class, and I am so proud of him to watch him improve. My Rowan can be timid sometimes, but he loves the water and was quick to kick his legs tonight. He also reminded me that he needed to reach him arms when we were practicing kicking and reaching on his tummy. I think our trip to the Dells and a few rides down the slides with Grandma gave him a big boost in his confidence. Next session he will be able to have class on his own in a group without me in the pool. Kellen takes a private lesson, and he will start his lessons again in the next few weeks. It is so fun to watch these boys grow their swimming skills. I have always thought expose to water and swimming from an early age was important. I think it is easy to be scared for the kids when they swim (which I am sometimes!), but it is also important to allow them to build confidence to when they need to use their skills they can do so with calm confidence. I have tried to do that with the boys and, so far, it has allowed us to enjoy the water- and learn lessons because I have had to jump in after Kellen once after he was a little too confident in the deep end.
I am sad that outdoor swimming has come to an end, but Kellen is already plotting our trips to the indoor pools in the area this winter. I know as the weather gets cold floating around the pool will feel incredible!
Instant Pot Stuffed Peppers
- 4 medium-large bell peppers
- 2 cups cooked brown rice
- 1 lb lean ground beef
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp seasoning salt
- 1 tsp oregano
- 1 tsp garlic powder
- 4 Tbl ketchup
- 1/4 cup water
- 8 oz canned tomato sauce
- 1 Tbsp brown sugar
- 1/2 cup shredded cheddar cheese
- Slice the top of the bell pepper off and gently pull out the seeds and membranes. Set aside.
- In a medium bowl, mix the rice, beef (raw), seasoning, egg, and 2 Tbl ketchup together. I find this is best to do by hand until all evenly mixed together.
- Divide the meat mixture into each pepper. Make sure the press the meat and rice into the pepper bottom.
- Place the water into the Instant Pot. Place cooking rack in pot and arrange peppers in the pot.
- Whisk tomato sauce, 2 tablespoons of ketchup, and brown sugar together. Pour the tomato sauce over the peppers. Seal the lid and cook on high pressure for 10 minutes. Allow the Instant Pot to naturally release pressure (about 5-6 minutes).
- Top peppers with cheese, and serve.