No need to turn on the oven & heat up the place to have yummy stuffed peppers as a summer dish.
Stuffed peppers in the pressure cooker is a difficult feat to pull off, as the peppers are going to be super done, but it can be pulled off with success. Don’t crowd your peppers. You can either slide the spatula under them, with your tongs helping to remove them, or slide them off the veggie steamer insert.
That is, if your insert has a handle or way of lifting it from the pressure cooker. For mine, I had to use the slide the spatula method. One pepper got wasted, well fell apart, the other three survived alright.
I know, a few recipes say to put the peppers on the bottom & fill it with water. I don’t think they actually made stuffed peppers to suggest doing that. The water is going to boil over the stuffing, & the peppers are going to really get water logged that way. I, opted to use the veggie insert.
Now on my pressure cooker, it doesn’t leave a heck of a lot of room from the max line, doing that. I had to trim the tops of the peppers some, & couldn’t put the actual tops of the peppers in the pressure cooker. Which you’ll see, in the pix, as the orange pepper, turned yellow when it was cooked.
I’ve cooked a few peppers, & wanted to torch the ends, & insides for flavor (see pix). I didn’t just want a soggy steamed pepper that tastes like any other steamed pepper. Baking will add a little bit of browning, but not a whole bunch. If you broil the last five minutes, the stuffing will get a nice browning to it, but it doesn’t help the pepper much.
You can cut the peppers sideways & stuff them, which is a great alternative. It’s also a nice visual treat when you’re serving something else with the peppers, & not looking to over stuff your guests. Just slice each pepper lengthwise, lay them on their side, & put the stuffing on top.
I added about 2 tablespoons of sauce to the bottom of each pepper. I also do this when baking, to help the bottom get cooked, & give a little extra sauce.
I used Minute Rice, because I wanted to see how it would hold up. It did rather well actually.
1/2 Tbsp rosemary
1 tsp thyme
1 tsp marjoram
1 tsp rubbed sage
1 tsp garlic powder
1 medium yellow onion
4 large sweet bell peppers
2 cups cooked rice
4 large Roma tomatoes
30 ounces tomato sauce* or 1 large jar
3/4 lb ground beef
1/4 lb ground pork
*also a great recipe for your sun dried tomatoes instead
Also depending on where your yellow onions come from, they can be “off” a little in the summer months, just not having that yellow onion taste or bite.
That’s pretty much it, the rest is putting the ingredients together. If you want, you can use a jar of spaghetti sauce & leave out the spices. You can build (the peppers) from the cooked rice, & work your way down the list. Two cups (cooked) rice gives you a better rice to meat ratio. You will have more than you need for five large peppers. You can add more to the finished peppers, as you may not want them too stuffed in the pressure cooker, or have a little extra on the side.
Prep the rice, brown the meat, add the seasonings, salt & pepper to taste. Mix with sauce.
Fill each pepper to the rim if you can. You can finish off with torching or broiling the top, or as I did, just serving. Of course I poured some extra sauce over the top, because I like my peppers saucy. A little shredded Parm is always nice as a garnish. You can see it started melting as I snapped the pic.
Plate & serve.