Lailani's Pressure Cooker Stuffed Pepper Casserole
Discover the ultimate comfort food with Lailani's Pressure Cooker Stuffed Pepper Casserole, a hearty one-pot meal that's as flavorful as it is easy to make! This vibrant dish combines the smoky sweetness of bell peppers, savory ground beef, tender white rice, and a rich medley of tomatoes and spices, all cooked to perfection in a pressure cooker in just 20 minutes. Topped with melted cheddar cheese and a sprinkle of fresh parsley, this casserole packs the irresistible flavors of classic stuffed peppers into a fuss-free, family-friendly recipe. Perfect for busy weeknights, it’s an all-in-one meal that brings bold taste, vibrant color, and satisfying textures to your dinner table. Try this pressure cooker recipe today for a delicious, time-saving twist on a beloved classic!
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Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 3 bell peppers (any color), diced
- 1 cup uncooked white rice
- 1 can diced tomatoes (14.5 oz can)
- 1 can tomato sauce (8 oz can)
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional)
Directions
Step 1
Turn on the pressure cooker to 'Sauté' mode and heat the olive oil.
Step 2
Add the ground beef to the pressure cooker and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease if needed.
Step 3
Add the diced onion and minced garlic to the ground beef. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Step 4
Stir in the diced bell peppers and cook for another 2 minutes.
Step 5
Add the uncooked white rice, diced tomatoes (with their juice), tomato sauce, beef broth, Italian seasoning, paprika, salt, and black pepper. Stir everything together to combine.
Step 6
Secure the lid on the pressure cooker and set the valve to the sealing position. Cook on high pressure for 8 minutes.
Step 7
Once the pressure cooker beeps, perform a quick release by carefully turning the valve to the venting position. When all the pressure has been released, open the lid.
Step 8
Stir the casserole to mix everything evenly. Taste and adjust the seasoning if needed.
Step 9
Sprinkle the shredded cheddar cheese over the top and close the lid (without turning on the pressure cooker) for 2-3 minutes to allow the cheese to melt.
Step 10
Serve the casserole warm, garnished with fresh parsley if desired.
Nutrition Facts
| Serving size | (2122.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2596.0 |
| Total Fat 134.8g | 0% |
| Saturated Fat 59.5g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 442.2mg | 0% |
| Sodium 5913.1mg | 0% |
| Total Carbohydrate 219.2g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 32.7g | |
| Protein 133.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1087.7mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 3379.9mg | 0% |
Source of Calories