Stuffed Bell Peppers Instant Pot - easy stuffed bell peppers with beef, bacon & rice.

Stuffed Bell Peppers Instant Pot




For Rice – 1 cup basmati rice or any rice of your choice – 1 cup water Stuffed Bell Pepper Sauce – 2 tablespoons avocado oil or any oil of your choice – 1 medium onion finely chopped – 2 cups marinara sauce I used tomato and basil marinara sauce – 1 cup chicken broth homemade – 1 tablespoon  balsamic vinegar Stufffed Peppers – 1 lb ground beef – 2 teaspoons McCormick Montereal Steak Seasoning or any of your favorite meat spices – 5 slices bacon finely chopped – 1/4 cup parsley more for garnish – 3 cloves garlic minced – 2 teaspoon sea salt – 1/2 teaspoon black pepper or to taste – 4-5 medium bell peppers red color, washed - tops and seeds removed – sharp cheddar cheese for garnish

6 servings

40 minutes

Step 1

Add 1 cup of rice and 1 cup of water into the Instant Pot. Cover and cook on Rice setting for 10 minutes, after it's done cooking quick release pressure. Transfer rice into a big mixing bowl and wash Instant Pot.

Step 2

Pour 2 tablespoons of oil into the Instant Pot and turn on a Saute Mode. Add 1 chopped onion and saute for 5 minutes, stirring few times.

Step 3

Into a mixing bowl add 2 cups of tomato and basil marinara sauce, 1 cup of homemade chicken broth and  1 tablespoon balsamic vinegar. After 5 minutes, remove 1/2 of onion and transfer it into a mixing bowl with sauce.

Step 4

Next add finely chopped bacon and saute with the rest of the onion for 5-7 minutes or until bacon turns brownish color.

Step 5

Transfer cooked bacon into a bowl with rice, add 1 lb ground beef, 2 teaspoons McCormick Montereal Steak Spice, 1/4 cup of chopped parsley, 3 cloves of minced garlic, 2 teaspoons sea salt & 1/2 teaspoon of black pepper. Using hands (with gloves) mix until everything is combined.

Step 6

Pour sauce into the Instant Pot. Stuff bell peppers with meat filling and place them into the Instant Pot over the sauce (If bell peppers are falling on the side, cut off a little bit of base to make them stand straight up).

Step 7

Cover Instant pot and turn the steam release to SEALING and press meat/stew setting for 10-12 minutes (depends on the size of the bell pepper). Naturally release pressure for 5 minutes. Quick release the pressure and carefully open the lid.

Step 8

Pour sauce into a bowl, place stuffed bell pepper over the top, sprinkle with cheese and parsley. Enjoy!