InstantPot Stuffed Pepper Stew Recipe

Ingredients

• 1 Yellow, 1 Red, 1 Orange Bell Peppers cut into about 1/2” to 1” squares
• 3/4 cups Jasmine Rice
• 1 lb Ground Beef, Ground Sausage, or Ground Turkey (your choice)
• 1 Onion (chopped fine)
• 1 tbsp Garlic (or two garlic cloves minced)
• 8 oz jar of favorite Tomato Sauce
• 15 oz crushed or diced tomatoes
• 2 tbsp Tomato Paste (optional)
• 2 tbsp Olive Oil to sauté meat (optional)
• 1/2 tbsp Paprika
• 1 tsp Italian Seasoning
• 1 tsp Oregano
• 1/2 tbsp Ground Black Pepper
• 1/2 tsp Red Pepper Flake (up to 1 tsp if you like it spicy)
• 2 tbsp Worcestershire Sauce
• 5 cups of Stock (1 used 1 can Chicken Stock & 3 Cups Beef Stock)

Instructions

1. Turn InstantPot to the Sauté Function and cook meat until it’s nice and browned.
2. Add Onion, Garlic and other seasonings. Sauté until onions are clear.
3. Pour in Stock to de-glaze the bottom of the pot. Try to get as much off the bottom as possible to prevent the “BURN ERROR”.
4. Add Jasmine Rice, Bell Peppers, Tomato Sauces and Worcestershire Sauce. Give it a good stir. PRESSURE COOK ON HIGH FOR ONLY 3 MINUTES.
   1. At the end of the 3 minutes QUICK RELEASE PRESSURE, using your wooden spoon. Push the RED pressure button until all pressure is released. 
5. Add salt to taste, garnish with fresh parsley.
6. Turn off InstantPot to keep everything from continuing to cook, you are ready to eat!

This recipe was a part of a challenge I gave myself to cook in my Instant Pot for 30 days in March of 2021. To see all the recipes, click here. And remember to save this to your PINs on Pinterest.

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