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Pressure Cooker Cajun-Spiced Stuffed Peppers

Pressure Cooker Cajun-Spiced Stuffed Peppers


These Cajun-Spiced Stuffed Peppers are packed with ground beef, onion, rice, and corn, and spices! This meal is ready in the pressure cooker in a half an hour.

Photography Credit:Coco Morante

Stuffed peppers look so colorful on a plate, and they’re delicious, too! I love that you can adapt the fillings and spices any way you like (think chili powder, black beans, and corn for Mexican-style peppers, or oregano, lemon, orzo, and feta for Greek-style peppers).

The ones I’m sharing today are stuffed with a spicy filling of ground beef, rice, corn, and Cajun seasonings. If you can’t track down a Cajun spice blend, Old Bay and a pinch of cayenne works, too!

FAST DINNER IN THE PRESSURE COOKER!

I use my electric pressure cooker (I love my Instant Pot!) to make these stuffed peppers in about 40 minutes from start to finish.

Oven versions can take upwards of an hour to prepare (and sometimes use an extra skillet), and slow cooker versions, like the recipe I’m riffing today, can be a little tricky to time correctly. Now that I’ve gotten the quantities and method down, I really prefer the pressure cooker.

  • New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.

A GREAT WAY TO USE LEFTOVER RICE

The filling for these peppers includes a cup of precooked rice—you can use any kind of leftover rice, or grab a bag or bowl of the precooked kind at the store. You can also quickly make a batch of rice in the pressure cooker, if you need to!

In my house, we often freeze leftover rice so it can be microwaved iI’m n minutes for recipes like this one.

HOW MUCH GROUND BEEF TO BUY

In order to get the filling quantity just right, I used 3/4 pound of ground beef. You can either ask your butcher for this amount of meat, or just buy a full pound. You can either freeze the leftover 1/4 pound, or cook it separately for use in another meal. (Hint: It’s really good in egg scrambles!)

LOOK FOR SMALL-SIZED BELL PEPPERS

This recipe makes four small- to medium-sized stuffed peppers. Use any color of bell peppers that you like, just make sure they’re small enough to fit snugly inside a 7-inch cake pan, sized specifically for the job since it fits neatly inside the Instant Pot.

The Instant Pot comes with a trivet with handles, which makes it really easy to lower the cake pan right into the pot, then lift it out again (using heatproof mitts, of course). You can also steam the peppers right on the trivet, but they’ll be much trickier to remove after cooking.

I really prefer the pan-in-pot way of cooking them—it eliminates variables!

SERVE YOUR STUFFED PEPPERS RIGHT AWAY!

You’ll want to take the peppers out of the pot right when they finish cooking so they don’t get too soft. Sprinkle them with cheese and fresh herbs, and then serve them on their own or with a big salad.

More Pressure Cooker Favorites

  • How to Make Chicken Soup in the Pressure Cooker
  • Pressure Cooker Weeknight Paella with Chicken and Sausage
  • Pressure Cooker Ground Beef Chili
  • Pressure Cooker Chicken and Rice Casserole
  • Pressure Cooker Chicken Lettuce Wraps

Pressure Cooker Cajun-Spiced Stuffed Peppers Recipe

Stove-top Pressure Cooker: Cook this for 12 minutes—the rule of thumb is for about 85 percent of the electric pressure cooker’s specified cook time

Ingredients

  • 4 small- to medium-sized bell peppers, any color
  • 3/4 pound 93% to 96% lean ground beef
  • 3/4 cup corn kernels (fresh or frozen)
  • 1 cup cooked rice (any variety)
  • 3/4 cup diced red onion
  • 1 1/2 teaspoons Cajun seasoning blend
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon paprika
  • 3/4 teaspoon kosher salt

To serve:

  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped parsley or cilantro
  • 6-quart pressure cooker
  • Wire metal trivet with handles
  • 7-inch round cake pan (2 to 3 inches tall)

Method

1 Prepare the bell peppers: Cut off the tops of the bell peppers and discard (or save for another purpose). Use your hands to remove any seeds and white membranes so the peppers are clean and ready for stuffing.

2 Make the filling and stuff the peppers: In a mixing bowl, combine the beef, corn, rice, red onion, and seasonings. Use your hands to mix everything together well, and then spoon the filling into the peppers, packing it in firmly.

As you stuff the peppers, place them next to each other in the cake pan, sitting upright like cups.

3 Pressure cook the peppers: Pour a cup of water into the inner pot of a 6-quart electric pressure cooker. Use the wire metal trivet to lower the cake pan into the pot. It should be resting on top of the trivet, a little bit above the water.

Secure the lid on the pressure cooker and make sure the lid is set to its “Sealing” position. Select the “Manual” or “Pressure Cook” setting, and set the time to 15 minutes at high pressure. The pot will take about 10 minutes to come up to pressure, and then the cooking time will begin.

4 Release the pressure: When the cooking program ends, perform a quick pressure release by moving the pressure vent to its “Venting” position.

When the pressure has fully released, open the pot and sprinkle the peppers with the cheese and chopped fresh herbs.

5 Serve the stuffed peppers: Wearing a pair of heatproof mitts, lift the trivet with the cake pan out of the pot. Don’t worry if some liquid has settled in the cake pan. Use a pair of serving spoons to remove the peppers from the pan and transfer to individual plates. Serve hot.

Note: These stuffed peppers are best served right away, or cooled and reheated later in the microwave. Do not keep warm on the pressure cookers Warm setting or by covering the cooked peppers with foil, since this causes the peppers to overcook and split when served.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!


Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers are easy to make, with a delicious filling of seasoned ground beef, rice and tomato sauce. The whole family loves these pressure cooker stuffed peppers!

Stuffed peppers are a classic family dinner favorite. They are well loved because, not only do they taste delicious, but they’re a complete meal in one colorful little package: the fresh bell pepper.

With these Instant Pot stuffed peppers we’re taking some help from our pressure cooker to make this wholesome dinner especially quick and easy. For this recipe, I took some inspiration from my favorite classic Stuffed Peppers recipe, filling these stuffed peppers with the same Italian seasonings and flavors.

You can make this stuffed peppers recipe with ground beef or ground turkey, and white rice or brown rice. For the peppers themselves, use your favorite color of bell pepper or do as I often do and use a mix of colors.


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Pressure Cooker Stuffed Green Pepper Casserole

This (Instant Pot) Pressure Cooker Stuffed Green Pepper Casserole has all the flavors of stuffed green peppers in an easy-to-make casserole. If you love stuffed green peppers, you&rsquore going to love this Insta Pot casserole.

I&rsquove made so many sweet online friends because of Pressure Cooking Today. One of them is Genene Abraham. Genene shares my passion for pressure cooking, and she often shares recipes with me that she thinks would make great pressure cooker recipes.

Genene found a Stuffed Pepper Casserole recipe on Brooklyn Farm Girl and thought it would be easy to change into a pressure cooker recipe. She asked me if I thought there was enough liquid in the original recipe to pressure cook it, and what I thought the cook time should be.

Since there was only 1/2 cup rice in the recipe we agreed that there probably was enough liquid. I suggested a 4 minute cook time since white rice cooks quickly. Genene tested the recipe and her and her husband fell in love with it.

After her rave review, I decided I needed to make it and share it with you. I&rsquom glad I did. It&rsquos hearty, flavorful and quick and easy. A perfect weeknight meal for the cold winter months ahead. I hope you&rsquoll give it a try too.


Time to make Cheesy Instant Pot Stuffed Peppers!


Instant Pot Stuffed Peppers Recipes

Stuffed peppers are such a tasty idea for an Instant Pot dinner! Not only are peppers widely available all year, but stuffed peppers are a meal with endless variations, and there are so many fun ideas in this collection of Instant Pot Stuffed Peppers Recipes! And making stuffed peppers in the Instant Pot turns them into a quick meal without much fuss.

This collection has stuffed peppers with South-of-the-border flavors, Stuffed Green Pepper Casserole, classic stuffed peppers with ground beef and rice, stuffed peppers with cauliflower rice, vegetarian stuffed peppers, “unstuffed” peppers, cheesy peppers, Mexican Stuffed Peppers topped with avocado and sour cream, and more. Be sure to scroll down past the photos to see all the 14 options for stuffed peppers made in the Instant Pot! Any of these would make a dinner idea which one would you make first?

These Pressure Cooker Mexican Stuffed Bell Peppers with Chipotle Lime Sauce from Pressure Cooking Today start with lean ground turkey, chopped green chiles, jalapeno pepper, and a few Mexican spices. After a few minutes in the Instant Pot these stuffed peppers are ready to be drizzled with Chipotle Lime Sauce and served. Sounds yummy!

Instant Pot Mexican Stuffed Peppers from Simply Happy Foodie are loaded with South of the Border inspired flavor and cook in under an an hour. Looks delicious don’t you think?

Easy Instant Pot Stuffed Peppers from The Typical Mom are classic stuffed peppers with cheesy ground beef and rice. These stuffed peppers are packed with flavor and have only 6 ingredients.

Sheryl from The CentsAble Shoppin says “These Instant Pot Unstuffed Peppers are a quick and easy alternative to oven-baked stuffed peppers and take minutes to make in the Instant Pot!”

In this Instant Pot Stuffed Peppers from The Country Cook there is no pre-cooking of the ground beef or the rice so it’s super easy to put together. You could also use ground turkey, chicken or lean ground pork or sausage.

And Instant Pot Stuffed Peppers from Family Fresh Meals are the Instant Pot version of a super-popular slow cooker stuffed pepper recipe, so choose the cooking method you prefer!


Stuffed Peppers

Combine pork sausage, cracker crumbs, onion, egg, salt and pepper. Mix well. Wash peppers, remove top and seeds. Fill cavity with meat mixture. Place on rack in cooker and pour tomato juice over peppers. Place cover on cooker. Allow steam to flow from vent pipe to release all air from cooker. Place indicator weight on vent pipe and cook 15 minutes with stem at COOK position. Cool cooker at once. Thicken sauce in cooker with 2 tablespoons cornstarch dissolved in 1/4 cup water.

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Pressure Cooker Mexican Stuffed Peppers

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HuntsHasHeart #CollectiveBias

No longer do you have to slave over a hot oven for hours to get seriously delicious stuffed peppers! All you need is a pressure cooker and 10 minutes! These Pressure Cooker Mexican Stuffed Peppers are easy, heart healthy and delicious!

Growing up stuffed peppers were a staple in my house. Since we had a huge garden Mom would grow rows upon rows of peppers &ndash green ones, never the good kind like red, orange or yellow. (I hate green ones). It&rsquos a personal thing &ndash to me they taste more bitter or it could simply just be my inner 7-year old acting up because I hated them then so I must hate them now. Anyway, we&rsquod pick our peppers (and now I&rsquom literally citing &lsquopeter piper picked a peck of pickled peppers&rsquo over and over in my head.. nice &ndash and you&rsquore welcome for it being stuck in your head now too). Yeah.. as I was saying, we&rsquod pick the peppers and Mom would set at the kitchen table with 3-4 large roasters set up ready to do their magic. She would stuff pepper after pepper after pepper. There was one point she had so many we couldn&rsquot give them away! Now where Mom&rsquos Stuffed Peppers and mine differ is I love adding tomatoes into mine. They add such a rich flavor to filling plus seriously, all those healthy benefits are a huge bonus for me! Tomatoes fit into my lifestyle perfectly &ndash I want deliciousness and healthy!

Tomatoes are heart healthy. Tomatoes are low in calories, high in fiber, and have many nutrients that are good for your overall health, including: lycopene, folate, potassium and vitamins A, B, C, and E. So what&rsquos that all mean? Lycopene is a natural occurring chemical that gives the tomatoes their red color. It&rsquos a powerful antioxidant that, studies have shown, can help prevent cells from being damage. Additionally it&rsquos been shown that it can help lower cholesterol.

For me growing up this was extremely important. My bus stop was pretty far from my house so my Dad would drive me to and from the bus stop daily. However one spring day when I got off the bus, Dad wasn&rsquot there. I walked home and when I went into the house there sat my Mom, eyes all swollen and red. You could tell she had been crying hard. That&rsquos when she told me &ndash Dad had suffered a massive heart attack. I was 13 years old and I stood there speechless &ndash confused, scared to cry. How could this happen? Dad was a Super Hero. Nothing could touch him. But it did. Dad didn&rsquot exactly lead a healthy life &ndash smoker and overweight but none the less he was my dad and Dad&rsquos are well, our own Supermen. I didn&rsquot quite understand all that happened but what I did understand was that changes needed to be made to his diet and lifestyle. Thankfully God answered our prayers and gave Dad a second chance and he lived another 9 years. While that doesn&rsquot sound like a lot as God knows I&rsquod give anything to have him here with me, I never for one took advantage of a day I got to have him in my life after that.

With that Dad gave up smoking and started eating healthier, more heart healthy. Now Mom, she was beside herself trying to health-&ldquoify&rdquo everything. She&rsquod read all of the literature Dad would get from the heart surgeons on foods he should/should not eat and Mom would tweak her recipes. Thankfully we had our gardens with tons of fresh veggies, like those peppers and tons of tomatoes. I swear there was a time she made stuffed peppers every day for like 3 weeks because we had that many. Truth me told it took me decades before I&rsquod eat them &ndash even without the pepper. Like I said, she only made hers with green peppers. It wasn&rsquot until I discovered the &lsquocool&rsquo peppers that I realized just how awesome stuffed peppers were.

However the downfall of making her stuffed peppers&hellip THEY TOOK FOREVER COOK.

Well they &ldquodid&rdquo take forever the old fashioned way but not anymore! Just 10-12 minutes under pressure followed by a natural release and you have some seriously delicious stuffed peppers! Mom&rsquos stuffed peppers were simple &ndash ground meat, cooked white rice, tomato soup and sauce, chunky onions and some seasoning. Nothing too fancy. The filling was awesome (covered in about 4 cups of ketchup &ndash shush, I&rsquom a ketchup girl). However this recipe, I&rsquom mixing it up a bit and adding some personal touches on it. One is a selfish reason &ndash my tummy is having fits with eating rice now. And 2 I really wanted to incorporate more tomatoes into the mix other than just as a say sauce.

But before I go into the recipe I really can&rsquot stress how happy I am to be a part of this right now. This really holds a personal meaning to me. When I think heart healthy I think of my Dad. Being heart healthy is important and Hunt&rsquos wants to help! Hunt&rsquos is donating $50,000 to the American Heart Association in the support of American Heart Month during the month of February. How incredible is that?! It&rsquos true &ndash Hunt&rsquos Has Heart! Check them out! Plus right now if you use the iBotta app (that I SERIOUSLY LOVE. ) there is an offer right now of &lsquoBuy 4 Get $1 off&rsquo Hunt&rsquos! Oh trust me, as soon as that offer showed up in my app I clicked &lsquoUnlock&rsquo so I could redeem it with purchase! Now if you&rsquore not a member of the TKW iBotta family make sure you sign up and use our code to join the family! rkhavaw

Now as you all know by now I get most of my groceries at my local Super Walmart. It&rsquos clean, the people are friendly and the aisles are easily marked. I never worry about them not having something in stock.

So okay this recipe as I said is a spin on the traditional stuffed pepper. First you&rsquoll notice there&rsquos no rice. Now in the recipe you can use cooked rice if you want. I prefer cauliflower rice only because it&rsquos easy on my stomach. Next you&rsquoll see whole beans, mashed beans, salsa, tomatoes, cilantro&hellip yeah I went South of the Border on you guys. I wanted Mexican. And for the meat you really can use any type &ndash I went with a mixture of ground turkey (white and dark meat).

Another thing you&rsquoll notice about this recipe &ndash no binder. No eggs, no bread crumbs, no cheese. And that&rsquos where you have 2 variations in the recipe. If you make it without a binder (egg or bread crumbs) you&rsquoll have a more looser meat filling almost crumbly like say a taco filling. It&rsquos amazing and honestly, if you take a cooked pepper with a loose filling, it&rsquos to die for on a salad all chopped up just sayin&hellip But if you add bread crumbs (or like me I went with oats) it keeps it binded together. Since I wanted that tighter texture I added oats in mine but you can totally omit. Now if you add in an egg you most certainly have to add in breadcrumbs or oats.

Depending on the size of your pressure cooker you may have to cook these in 2 batches. My 6qrt pressure cooker held 4 medium sized peppers or 4 huge large ones. My 8 quart one hold 5 huge peppers or 6 medium sized ones. But honestly these cook up a bajillion times faster than the oven so I&rsquom cool going with 2 batches. Any way, when it comes to me I&rsquom old school &ndash just measure it out and then mix it with your hands. If you hate getting your hands dirty you can certainly use a sturdy spoon. Either way just mix until combined. Don&rsquot mix and mix and mix else you risk the meat getting tough.

And if your peppers don&rsquot stand up straight DO NOT slice the bottom of. If one point is larger than the other just take off a sliver but be sure the bottom stays in tact. Then the piece that you cut off, put that down inside the pepper where you just cut it from. You&rsquore just reinforcing it from the inside out. Next just stuff the peppers to where the meat is just slightly mounded over. Pop them in the steamer basket and put the basket down in the pressure cooker. One word of advise with that. If your steamer basket sits up high and if you go to put the lid on your peppers almost touch the lid (or do) you need to create an aluminum foil ring to set down in the pressure cooker and then set the steamer basket on top of that. This allows you to put the steamer basket further down in the container without putting it in the water (do not let it hit the water) and without touching the lid.

10-12 minutes under pressure then you let it do a natural release &ndash let it release for 15 minutes. At that point it&rsquos safe to remove the lid and carefully lift the steamer basket out. Carefully lift out your peppers by using a spoon assist and plating. I personally like to top mine with some more tomato salsa, some chopped cilantro and if I&rsquom feeling in the mood some sour cream (it&rsquos Mexican after all) and a couple of crispy tortilla strips.


Recipe Summary

  • 6 large green bell peppers
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • 1 tablespoon Creole seasoning
  • black pepper to taste
  • ¾ pound shrimp, peeled and deveined
  • 1 ½ links of andouille sausage, diced
  • 1 cup uncooked long-grain white rice
  • 2 ½ cups chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1 lemon - cut into wedges, for garnish (Optional)
  • Louisiana-style hot sauce (Optional)

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.

Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.

Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.


4 slices bacon, diced
1/2 pound ground beef
1/4 cup onion, chopped
1/2 cup cooked rice
1 egg, beaten
1/8 teaspoon poultry seasoning
salt and pepper, to taste
4 bell peppers, any color
1 cup water

Combine the bacon, ground beef, and onion in a skillet over medium-high heat. Cook, stirring frequently, until the beef is no longer pink. Drain off any excess grease.

Combine the beef, rice, egg, poultry seasoning, salt, and pepper. Mix well then set aside.

Slice the tops off the bell peppers and remove the seeds. Divide the beef mixture between the peppers.

Place a trivet in the bottom of the pressure cooker. Add the water to the pressure cooker. Place the stuffed peppers, cut side up, on the trivet.

Close the lid of the pressure cooker and bring to high pressure. Cook for 5 minutes after the pressure cooker reaches full pressure.

When done, use the quick-release method to release the steam. Serve immediately.


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