Instant Pot Stuffed Pepper Casserole Recipe

• 份量: 6 servings
• 准备时间: 5 minutes
• 总时间: 26 minutes

配料

1 pound ground beef

1 small yellow onion (diced, about 1/2 cup)

2 cloves garlic (minced)

2 green bell peppers (diced)

1 can diced tomatoes (14 oz, don't drain)

1 can tomato sauce (15 oz)

2/3 cup beef broth

2/3 cup jasmine rice

1 Tablespoon Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

2 cups shredded Cheddar-Jack cheese

步骤

For the pressure cooker, select "browning/saute" to preheat the pot. Once hot, add the ground beef and onion and saute for about 5 minutes, stirring constantly until beef is browned. I drained out any extra fat/oil.

Next, add the garlic and bell peppers, saute for 1 full minute.

Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.

Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.

Serve and enjoy hot!

营养

• 卡路里: 435 kcal
• 总脂肪: 28 g
• 饱和脂肪: 13 g
• 不饱和脂肪: 11 g
• 反式脂肪: 1 g
• 胆固醇: 110 mg
• 钠: 765 mg
• 总碳水化合物: 13 g
• 膳食纤维: 1 g
• 总糖: 4 g
• 蛋白质: 32 g