Red Meat Allergy Friendly Instant Pot Stuffed Peppers
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Learn more →Ingredients
4 servings
- 4 large bell peppers (any color)
- 1 lb ground beef (85% lean)
Chef's tipSimilar leanness - use the same amount. Cook ground chicken fully - to 165°F (74°C). - ½ cup long-grain white rice, uncooked
- 1 can (15 oz) tomato sauce, divided
- ½ cup low-sodium beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp dried italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 cup shredded mozzarella cheese
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
- 2
Add the ground beef to the pot and cook, breaking it up with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–7 minutes. Drain any excess fat if needed.
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