#yummy #instan #pot bell pepper

INSTANT POT BELL PEPPERS

Making instant stuffed peppers couldn't be easier than that! There is no need to pre-cook the peppers or fry the onion. Simply fill them and cook under pressure. Comfortable dishes easy to prepare ready in no time!

Ingredients

4 medium peppers
1 small onion
½ pound ground beef (220 grams)
2 cups cooked rice, packed (300 grams)
1½ tablespoon marjoram
1 teaspoon of salt
¼ teaspoon black pepper
2 cloves garlic
3 tablespoons breadcrumbs
1 can of tomatoes (14 ounces / 400 grams)
½ cup of water

Instructions

Rinse the peppers. Cut off the upper parts and remove all membranes and seeds.
In a bowl, combine the finely chopped onion, ground beef, cooked rice, marjoram, salt, pepper, chopped garlic, breadcrumbs and ½ can of tomatoes (without their juice). Mix well by hand or spoon.
Fill each pepper with the mixture.
Add water and the rest of the tomatoes (with juice) to the inner pot of the Instant pot. Insert the steam rack and place the stuffed peppers in it.
Lock the cover. Set the steam output to SEALING and press MANUAL. Set the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the cover.
Let the peppers cool slightly before serving.
Remarks
This recipe was made in an instant pot of 6 pints / 6 liters.
The cooking time does not include the time necessary for the pot to reach pressure and release its pressure.
If you are using large peppers, you may need to adjust the cooking time slightly to make sure they are tender and the meat is cooked through.
Marjoram can be replaced by oregano.
This recipe is enough to fill 4 medium peppers. If you are using large peppers, you will need more garnish.
Optional: stuffed peppers cooked with grated cheese. You can also add ketchup to the tomatoes to make them thicker and richer.
The meat / rice ratio can be adjusted as desired.