Instant Pot Stuffed Peppers
Make these vegetarian Instant Pot Peppers in minutes ... they're healthy and delicious!
Servings: 4 people
Calories: 365kcal
Ingredients
For Stuffed Peppers:
- 3 cups cooked white rice (cold)*
- 1 cup grape tomatoes, quartered
- ⅓ cup diced feta cheese
- ¼ cup Kalamata olives chopped
- 3 large basil leaves, chopped
- salt
- pepper
- 4 medium bell peppers
For Tomato Sauce:
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 (14-ounce) can tomato sauce
- ½ cup water
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- salt
- pepper
For Serving:
- ¼ cup shredded mozzarella
- 1 tablespoon chopped basil
Instructions
Prepare Stuffed Peppers:
- Combine rice, tomatoes, feta, olives, and basil. Season mixture to taste with salt and pepper.
- Slice tops off peppers, then remove seeds and membranes.
- Fill peppers with rice mixture. Set aside.
Prepare Tomato Sauce:
- Press Saute button on Instant Pot.
- Add olive oil and garlic to pot. Mix constantly as pot heats and cook just until garlic is fragrant. Do not burn.
- Turn off Instant Pot (press Cancel), then carefully stir in tomato sauce, water, basil, oregano, and crushed red pepper. Season sauce to taste with salt and pepper.
Cook Peppers:
- Place a rack in the Instant Pot (over sauce), then place peppers on rack.
- Secure lid and set pressure release valve to sealing. Select Pressure Cook (or Manual) button, then set to High Pressure for 8 minutes.
- When time is up, do a Quick Release, then open lid.
- Top each pepper with 1 tablespoon mozzarella, then replace lid and let peppers sit for 1 minute.
- Carefully remove peppers from Instant Pot and transfer to plates. Season sauce with additional salt and pepper, if desired.
- Serve peppers with tomato sauce, sprinkled with basil. Enjoy!
Notes
*To make rice in Instant Pot: rinse 1 ¼ cups long grain white rice in a fine mesh strainer until water runs clear. Drain well. Combine rice and 1 ¼ cups water, plus ½ teaspoon salt, in Instant Pot. Secure lid and set pressure release valve to sealing. Select Pressure Cook (or Manual) button, then set to High Pressure for 3 minutes. When time is up, let pressure release naturally for 10 minutes. After 10 minutes, do a quick release to let out any remaining pressure. Open Instant Pot and remove inner pot. Fluff rice with a fork, then let cool completely before using.
Nutrition
Calories: 365kcal
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