Stuffed Green Pepper Casserole | Instant Pot recipe
Instant Pot Stuffed Green Pepper Casserole is so much easier than traditional stuffed peppers, featuring all of your favorite flavors—a cheesy top, tender white rice, lean ground beef, and a savory tomato sauce!
Why You’ll Love This Recipe
This pressure cooker recipe is so much easier than making individual stuffed peppers, but you still get all of the delicious flavors and textures from the original dish. Even better, you can get it on your table quickly .
My sweet friend Genene helped refine her family-favorite recipe to make it quicker and easier in the pressure cooker.
Since then, it’s become one of our favorites, so we included it in our first cookbook, the Electric Pressure Cooking Cookbook (published in 2017). Over the years, we’ve kept tweaking the recipe, so we thought we’d give this post a good update with our latest cooking methods, so you can make the best green pepper casserole at home.
This is one of our most popular Instant Pot recipes with ground beef, right up there with Easy Ground Beef Tacos and American Chop Suey (Beefaroni).
If you’re looking for a traditional stuffed pepper recipe, we also have you covered with this great stuffed pepper meal!
INGREDIENTS YOU NEED
Here’s what you need for great Instant Pot stuffed pepper casserole:
- Ground beef. We like to use lean ground beef for this casserole.
- Onion and garlic. For a nice flavor base.
- Peppers. Use green peppers for the classic flavor.
- Spinach. We like to add spinach for extra veggies and color.
- Tomatoes. You’ll need a can of diced tomatoes with their juices.
- Tomato sauce. Use your favorite canned or jarred smooth sauce.
- Broth. Beef broth is the most classic flavor, but in a pinch, chicken will work.
- Rice. Use long-grain white rice so it cooks at the same rate as the veggies and meat.
- Worcestershire sauce. This adds a ton of umami to the casserole.
- Cheese. We top the dish with plenty of melty mozzarella.
How to Make Stuffed Pepper Casserole in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
First, you’ll brown the beef. Use the Sauté setting to heat the pressure cooking pot, then add the ground beef and diced onion and break it up into small crumbles. Cook until the beef is broken up and browned, then add the garlic and cook for another minute or so, until it’s fragrant.
Next, add the remaining vegetables (your green peppers and spinach), along with the canned tomatoes, tomato sauce, broth, rice, Worcestershire sauce, and some salt and pepper. Now you’re ready to cook on high pressure for four minutes. Let the pressure release naturally for 10 minutes, then use a quick pressure release and open the lid.
Now carefully transfer the casserole into an oven-safe baking dish and cover it with the shredded cheese. Stick the baking dish under the broiler and broil (keeping a close eye on it) until the cheese is fully melted and starting to brown.
Remove the baking dish from the oven and let it cool for a few minutes before serving it up and digging in!
Important Tips for Making Rice and Pepper Casserole
- The first step of browning the beef is important because it helps break the beef up for even cooking. Otherwise, you may end up with a burn notice or undercooked beef after pressure cooking.
- If you don’t want to use the oven at all, you can keep the casserole in the Instant Pot, cover it with cheese, and put the lid on for a few minutes to let the cheese melt. It won’t get quite as browned and crispy, however.
- Be sure to carefully watch the baking dish under the broiler, as all broilers differ and it can burn quickly.
- You can use a different melty cheese if you prefer, such as cheddar or Monterey jack.
Products
Here are some helpful products to use when making this Instant Pot ground beef recipe:
- OXO Good Grips Ground Meat Chopper. We love this tool for easily breaking ground meat up into crumbles. It’s also safe to use in an Instant Pot and won’t scratch the bottom.
- If you want to avoid the broiler, we love using our Instant Pot Air Fryer Lid to finish the casserole right in the pressure cooking pot.
- On the other hand, this Pyrex square dish is our favorite oven-safe baking dish for broiling the casserole.
Frequently Asked Questions about Stuffed Green Pepper Casserole
The cooking time for brown rice is 22 minutes, which is too long for the peppers. Instead of cooking the rice with the meat, I’d recommend cooking the rice first, then stirring in cooked brown rice at the before adding the cheese. Then just let it sit, covered, to allow the rice to absorb the flavors.
(If I want to make the casserole ahead of time, I’ll often stir in the brown rice, cool to room temperature, then cover and refrigerate until I’m ready to finish the dish. )
Certainly, if you’re not a fan of green peppers, you can make this recipe with red, orange, or yellow bell peppers with no changes.
Keep leftovers in an airtight container in the fridge for up to four days. You can reheat the casserole in the Instant Pot, in the oven, or in the microwave.
Yes, you can freeze leftovers for up to six months. Note that the rice may have a slightly softer texture after it’s defrosted.
This recipe is designed for a 6-quart Instant Pot. If you’d like to make it in an 8-quart pot, you’ll need to add more liquid. You could start with another 1/2 cup of beef broth to avoid the burn notice.
MORE Instant Pot Casserole Recipes
Make these other crowd-pleasing casseroles next:
- Cheesy Hashbrown Casserole is a popular breakfast (or breakfast-for-dinner) dish with golden hashbrowns and lots of cheese.
- Poppy Seed Chicken Casserole is a creamy, cheesy rice dish with tender chicken and a crispy Rtiz cracker topping.
- Instant Pot Caprese Breakfast Casserole is an eggy dish packed with tomatoes and mozzarella.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Stuffed Green Pepper Casserole
This Instant Pot Stuffed Green Pepper Casserole is a tasty dinner made with ground beef, white rice, tomato sauce, and lots of mozzarella on top. And it's SO much easier to make than traditional stuffed peppers!
Ingredients
- 1 pound lean ground beef
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt, divided
- 1/2 cup chopped onion
- 2 cloves garlic, finely minced
- 2 large green bell peppers, chopped into bite-sized pieces
- Handful of spinach leaves, coarsely chopped
- 1 can (14.5 oz) petite diced tomatoes with juices
- 1 can (8 oz) tomato sauce
- 1/2 cup beef broth
- 1/2 cup uncooked long grain white rice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon pepper
- 1 cup shredded mozzarella cheese
Instructions
- If using 85% lean ground beef, in a large bowl, combine beef, 1 tablespoon water, 1 teaspoon salt, and 1/2 teaspoon baking soda. Mix until well combined, then let sit for 20 minutes. (This step helps the beef release less liquid. If you're in a hurry or if your ground beef is leaner than 85%, you can skip this step.)
- Select Sauté to preheat the pressure cooking pot. When hot, add the ground beef and onion, and cook until the beef is browned and crumbled (about 5 minutes). Add the garlic and sauté 1 minute more.
- Stir in the beef broth, green peppers, spinach, diced tomatoes, rice, Worcestershire sauce, salt, and pepper. Stir until well combined.
- Layer the tomato sauce on top and do not stir. Lock the lid in place, select High Pressure and 4 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
TO FINISH IN THE OVEN
- Grease a 9x13-inch baking dish and preheat the broiler. Transfer the casserole to the baking dish and sprinkle with the mozzarella cheese. Place under the broiler until the cheese is melted and starting to bubble and brown.
TO FINISH WITH AN AIR FRYER LID
- Sprinkle the top of the casserole with the mozzarella cheese. Set the lid temperature to 350°F and bake for 2 to 4 minutes, until the cheese is melted and browned.
Notes
Adapted from Brooklyn Farm Girl Stuffed Pepper Casserole recipe.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 316Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 1064mgCarbohydrates: 22gFiber: 2gSugar: 9gProtein: 27g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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Delicious recipe. I uaed hot italian sausage and added dolops of sour cream. After the fact I realized that i should have stired the contents before adding the cheese and lowering the lid on the air fryer. The rice had settled to the bottom and was not mixed in. My husband had 2 and one half servings. lol
Thanks Mary! Hot Italian Sausage sounds like a great addition.
Can you add corn? Loved the recipe BTW. Came out perfect. We remember corn alsofrom our “youth”. LOL.
Hi Linda – I think corn sounds like a great addition. Glad you loved the recipe!
I will be making this recipe soon! BUT – Is there a reason that I shouldn’t finish this with my Air Fryer lid?
Hi Rick – you definitely can finish it with your air fryer lid. Enjoy!
I love this dish! It is so good. I add just a bit more rice to absorb the extra liquid.
Thanks Blanca!
HI. I use brown rice. Would the cook time be the same? Planning to make today!
Thanks.
Hi Andrea – the cook time for brown rice is 22 minutes, which is too long for the peppers. I’d recommend stirring in cooked brown rice at the end. Then just let it sit covered for a while to absorb the flavors https://www.pressurecookingtoday.com/pressure-cooker-brown-rice-and-a-giveaway/
I made this as the recipe was written and it was a little bit soupy, but I just let it sit on the low sauté function for a little bit. It was really good! My husband and I are both big fans of stuffed peppers and this was delicious! I think I’ll double the recipe next time, so we have more leftovers! 😋
Thanks Kristin! So glad you both enjoyed it.
I just prepared it today ,followed the recipe exactly, everyone in the family loved it!!!!!this recipe is a keeper, thanksssss
Thank you! So glad it was a big hit with your family.
This was really tasty! Per comments from others, I cooked the meat and onion in a skillet then added to the IP, layering ingredients without stirring. It was a little soupy, but I skimmed off a little juice before serving and it was great! Fed 3 hungry adults perfectly! I did add in half a zucchini that needed to be used up. The flavor was great, it hit the spot on a cool evening. I will be making this again.
Glad it was a hit – thanks for sharing Greta!
I made this recipe exactly as directed and it came out perfect! It was delicious.
All the flavors of stuffed peppers without much work.
Thanks Joy!
Hi! I’ve tried a few of your recipes and LOVE them!!! I’m excited to try this one, but quick question. I just upgraded my 6qt IP to the 8qt duo crisp +air fry. Could I just swap lids once the casserole has completed pressure cooking and broil/roast the cheese right in the pot? If so, which setting and for how long would you suggest? I’m still new to air frying.. got this new IP 2 days ago.
Thanks for your help!
So nice to hear you love my recipes! How fun to have a new Duo Crips. Yes, you definitely can use the air fryer lid to melt and brown the cheese. I would do it similar to this recipe https://www.pressurecookingtoday.com/instant-pot-pressure-cooker-american-chop-suey-aka-beefaroni/ Select Air Crisp, set the temperature to 400°F, and set the cook time to 5 minutes. Push Start. When the cook time ends, remove the cooking pot to cool for 5 minutes before serving.
Hi, the rice is in ingredients but left out of the directions part. I’m assuming it goes in during step 2 with all other items.
Hi Cassie – the rice is listed in step 2 right between the broth and Worcestershire sauce. Enjoy!
For some reason I missed the rice and stuff too also LOL thank you for your comment
I would like to use cauliflower rice. I am thinking I will cook that separately. Should any of the liquids be adjusted since there is no rice to soak them up?
Hi Pamela – no, you’ll need enough liquid to come to pressure, so I wouldn’t reduce it. You can thicken it at the end with a cornstarch slurry if you want the broth a little thicker.
That was supposed to say the rice in step two
This recipe burnt so bad several times. I even took everything out and cleaned the burnt stuff off the bottom twice each time adding more water and it still burnt 4 times before I gave up and figured out how to drain all the extra water I had added and finished it in my oven. I think the only way to make this work is to cook the rice separately, cook the peppers and sauce and meat in the instant pot and combine it all before the cheese/broiler phase. That is how I will make this in the future. Super disappointed in what was supposed to be a great fast meal took me longer than if I had just made normal stuffed peppers.
Hi Patrick – sorry you had trouble with the recipe. What size pressure cooker did you use?
I also had trouble with the “burn notice”. I’m not sure what the problem was. My pot was deglazed before sealing and I even added a bit more water to compensate after reading other people’s reviews. I got the burn notice 3 times so in the end I just popped it into the oven to finish it off.
Just a question, I made this in the newer IP Duo Nova Plus. Do people get a burn notice more often with the newer flat bottom pot than with the old domed pot?
Hi Melissa – sorry you had trouble. The new Instant Pots can cook hotter and the Burn notice is more sensitive. What size pressure cooker are you using? If you’re using an 8 quart, you will need to add more liquid.
I only have 5 minute rice, can I use that?
Hi Laurie – I haven’t tried it, but I think it should work well.
I made this just like it said but my was more like soup. What went wrong.
Hi Vanessa – was the rice tender? The rice should absorb a lot of the liquid.
I made this exactly as instructed and it was perfect. I think I will try adding more rice next time though.
Thanks Carla – so glad it was a big hit.
Anyone know the fat grams for 1 serving?
Hi Diane – about 2 grams. I’ve updated the post with the nutrition information. Thanks!
I made this twice and both times the peppers are mushy. I tried cutting the peppers into 1 inch pieces both times. First time I used red peppers 2nd time green same results for both. I don’t think I can cut down on NPR since the rice wouldn’t be cooked enough. Any suggestions? There wasn’t a lot of grease from my hamburg and I did what the recipe said stirring everything in. My family loves the flavor! Thanks!
Hi Debbie – if you want crisp peppers, you’ll want to saute the peppers first in a little oil and then set them aside and don’t pressure cook them. Or, saute the peppers first and add half of them to flavor the casserole and stir in half after pressure cooking.
I also got the burn notice 3 times before I gave up. The first two times, I scraped the bottom and added more broth. By the time I got the third notice, the rice was pretty much cooked so I just stopped. There was very little rice, so I cooked up an extra cup of rice in my rice cooker, and threw in even more I had left over in the fridge. In the end, we really enjoyed it, but we might use the original method of cooking this, because it really didn’t work for us in the Instant Pot.
Tried it again because I loved the final product so much! This time we tripled the rice and broth, and did as someone else suggested and didn’t stir in the ingredients. We just layered everything on top of the beef and then finished it off with the tomato and tomato sauce at the very top. No burn notice and it turned out great!
Thanks for sharing your tips Ruth! Glad it was a success.
IMPORTANT: When ever you are Browning any meat in the Insta Pot and when your done, pour some liquid in and scrap the bottom of the Insta pot. Get everything scraped off. If you don’t then the Insta pot thinks something is burning. That’s why you get the burn notice. Then when your done put everything else in and don’t stir it. Put the lid on and continue with instructions. ENJOY
Thanks for the tip Patti – deglazing is so important.
Thanks for this information, very helpful. After seeing so many reviews about getting burn notice, I was almost afraid to try this recipe.
Hi Margie – a few people had problems but the recipe has 4 1/2 stars from 120 reviews, so those who had problems probably didn’t get a good seal.
I made this today and it was yummy but it seemed a bit “soupy” so I added a small slurry to thicken it a bit. Did use stewed tomatoes (what I had) instead of plain diced tomatoes. Think it added a bit more flavor. Unfortunately, I can’t eat green peppers so I used red ones. I used everything else per the recipe. According to my DH, the casserole didn’t have as much pepper flavor as regular stuffed peppers but he still liked it. Wondering how to add more pepper flavor and not have it come out so soupy. Any suggestions? Thanks.
Hi Suzanne – what type of rice did you use? Was the rice fully cooked? For a stronger pepper flavor, you can double the peppers. If you used long grain rice and it was fully cooked, next time you could try adding more rice.
Hi Barbara, I did use long grain rice but it was Uncle Ben’s. However, it was cooked perfectly. I think I’ll add a bit more rice as you suggest and more peppers too. Do I have to increase the time for more rice? Thanks for replying.
Thanks for the additional information. Uncle Ben’s is converted rice. Rice that has been parboiled and dried. It may not absorb as much liquid as regular long grain white rice. So if you do add more rice, be sure you’re using Uncle Ben’s again.
I made this and it’s delicious. The only problem is the rice is still hard. I recommend making the rice in pot of water and then adding the rice to the food when it’s done.
Glad you enjoyed it. No need to make the rice pot in pot. If you have a good seal the rice will get tender. If it isn’t as tender as you’d like, use the Saute function to simmer the rice a little longer until it is tender. You may need to add a little water as it sautes.
I was nervous to try as I read a lot of people got the burn notice. I followed the recipe exactly, except for the mixing step. I added the tomatoes and tomato sauce last, and just left them sitting on top without mixing into the other ingredients. Not sure if that was the trick or not lol will definitely make this again!
Thanks Rebecca – glad it was a hit!
Serves 6 but how much is 1 serving?
Hi Lisa – typically I consider 1 1/2 cups a serving.
I love this recipe, one of my favorites. However my IP has given me a “burn” notice each time I’ve cooked it. I get around it by releasing pressure, stirring, then starting again, letting it natural release the 2nd time. Love it enough to keep trying. What am I missing? I scrap the pot removing hamburger bits, one time I even cooked the hamburger in a seperate pan. Any Ideas? Love your cookbook too, thanks for great, easy meals.
Hi Sharon – if you’re sure you have a good seal, you may just need to add a little extra liquid. So nice to hear you love the recipe.
This recipe is awesome but is it supposed to be so liquidy/runny?
Hi Michael – no the rice should absorb most of the liquid. Was your rice done?
Even the video looks like it’s runny. I tried 3/4 cup rice, and let it sit longer and it was perfect. I also browned the stuff on the stovetop first, and put the cheese in during the let sit phase. in other words, the IP is very forgiving, and you can adjust lots of recipes to fix it the way you like it.
Thanks for sharing your tips Cathy! Glad you enjoyed the recipe.
This recipe completely sold me on my boyfriend’s Instant Pot!!! I add red pepper flakes in with the garlic and also add a bell pepper and usually more onion. I’ve also found that I can add more rice as long as I match it with stock. One of the first times I made this, I bought a whole chuck steak and cubed it really small (our grocery store was out of ground meat before a snowstorm.) It worked perfectly and is actually the way I usually make it now!! Thank you for a super versatile, awesome recipe!
Thanks for sharing your tips Katie – glad you enjoy the recipe. Using cubed chuck steak sounds delicious!
This country boy made this tonight and owee it was good.
I made a few changes. I used ground 3/4 lbs of ground turkey and 1/4 lb of hot sausage also instead of the beef stock i used
low sodium tomato juice. Turned out great. Low fat, low sodium and great taste.
Love love this recipe, so much easier than stuffing peppers. First time I made it my nephew ate half the pot and went back for more. Mashed potatoes on the side and I’m in 7th heaven. I’ve made it 4 times now with on problem in my 6qt UP, since it’s just me now I’m going to make it in my new 3qt and I assume the time will be the same.
Thanks Donna – yes, the cook time will be the same 🙂
Do you drain the grease after cooking the beef?
No, but if your beef isn’t lean then you could.
How would I go about doubling this recipe? I need to feed a family of 8! Thank you so much, i think my family is going to love it!
Hi Kari – you double all the ingredients, but keep the same cook time. If you have an 8 quart pressure cooker, you won’t have any problem doubling it. If you have a 6 quart, make sure you don’t fill it more than 2/3’s full. Enjoy!
If I double the recipe size do i also double time. Thanks
Hi Katheryn – no, you don’t increase the time when doubling a recipe unless the meat is twice as thick. Be sure you don’t fill your pot more than 2/3’s full. Enjoy!
Please find a way to convert this French Apple Cake recipe so that it can be finished in a pressure cooker. It should fit into a 7 inch diameter pan. Thanks. I took it from Facebook.
Preparation Time : 10 mins
Baking Time : 40 mins
Makes : 8 slices
Recipe Source: Once upon a chef
Ingredients:
Soft Unsalted Butter – 1/2 cup / 110 grams
Sugar – 1/2 cup / 100 grams
Vanilla Essence – 2 tsp
Large Eggs – 2
Rum – 2 tblspn (optional)
All Purpose Flour / Maida – 1 cup / 120 grams
Baking Powder – 1 tsp
Salt a pinch
Apples – 2 peeled and chopped ( I used gala variety)
Sugar – 1.5 tblspn for sprinkling over cake
(My 1 cup measure 240 ml)
Method:
Preheat oven to 180 degree C. First prepare a 18 cm cake pan by oiling it well and dusting it with flour..
Take flour, baking powder, salt in a bowl and mix well. Set aside.
Take butter, sugar, vanilla in a bowl and use a beater to whip till it gets creamy. Add one egg at a time and beat till cream.
Add in rum and flour mix. Beat till mixed.
Add in the chopped apples and fold gently.
Spoon this into the pan and smooth the top.
Sprinkle with the 2 tblspn of sugar and bake for 40 mins untill a toothpick inserted comes clean and top is golden.
Remove from oven and let it cool completely.
Remove it from pan and slice and serve.
Hi Ann – my guess is your cook time in the pressure cooker would be 30 minutes covered with foil. Check it with an instant read thermometer. You want an internal temperature of about 210 degrees. Let me know how it goes.
My husband in on a very low sodium heart diet. I modified this receipe for us. I used no salt added tomatoes and sauce. Used 1/4 tsp of lemon juice in place of salt, no sodium beef broth and Swiss cheese instead of mozzarella and 93% lean ground beef. It was so good, this is definitely a keeper thank you. ?
Thanks for sharing your changes Heather! Glad you enjoyed it!
I have organic short grain brown rice. Any idea if that requires longer cooking time than long grain rice? Thanks.
Hi Dawn – I typically cook brown rice for 22 minutes which is probably too long for the veggies. You could stir in the pepper and spinach after pressure cooking for 22 minutes and just simmer on the saute setting until they’re as tender as you’d like. You’ll need to add extra beef broth for brown rice – I’d use 1 cup. Let me know how it goes.
We made this the other night and it was very yummy. But I had to stop the cycle the 1st time and end early the 2nd time because it said burn on the display. So about 1/2 way through when we started it said burn, so i turned it off, let it vent and checked it. No burning, smelled great but rice wasn’t quite ready. So I stirred it and started the cycle again. At about the same point it said burn again, so I stopped it again. This time the rice was done but the bottom of the pan had a burned layer. It was still yummy and we finished the rest of the recipe. Any suggestions on the “burn” part?
Hi Barbara – sorry you had trouble with the recipe. Often when the liquid cooks off too quickly, it’s because you don’t have a good seal and too much liquid is lost. If this should happen again, I would recommend adding additional liquid and finishing the dish on the saute setting, just simmering it until the rice is as tender as you’d like.
This needs to be tweaked. I got that burn msg and a burned layer as well and there was still plenty of liquid. If this many of us are taking the time to comment about this I guarantee many more are and will have the same issue.
What size pressure cooker were you using?
I had the exact same thing happen to me.
It happened to me as well, and I had added an extra 1/2 cup of liquid at start. Strange as I’ve never had a ‘burn’ warning before, and there seemed to be plenty of liquid in the pot. I had used Better Than Bouillon for my broth — not sure if the solids from that had anything to do with it. I ended up finishing on sauté, adding more liquid as needed. Tasted great!
I haven’t made this yet, but I’m definitely going to. I’m fairly new to the IP, but I’ve gotten the burn warning with other recipes with similarities. I’ve discovered that if you have tomato products, you shouldn’t mix everything together, just pour the tomatoes on top. For some reason, tomatoes will frequently cause the “burn”.
This looks great but we don’t eat rice? Do you think it would be good without, or that we could substitute quinoa for rice? I’m not a pressure cooker pro yet ! Thanks 🙂
Yes – you could make it without the rice or substitute quinoa. I haven’t tried it with quinoa, so let me know how it goes.
Thank you – I will! I was thinking cooked lentils might work too, but will probably try with quinoa first. Hope to make this next week.
Made this tonight and everyone loved it. My kids had thirds! I used quinoa and it was yummy (nice crunch). Also left out the beef broth. Thanks for the great recipe!
This is a keeper! I have three kids age 6 and under and two of them had seconds (need I say more!).
That’s great – thanks Rachael!
I made this tonight. Followed the recipe exactly and melted the cheese under the broiler. It was very good. Thank you for helping me put a quick meal on the table.
That’s so nice – thanks Maegen!
I loved it! I think its the best thing I have fixed in my Pot. I just got a mini and it worked great in it. I didn’t put in a casserole dish and put cheese on it. Can’t wait to try more of your recipes.
Thanks Denise! Good to know it worked well in the Mini.
Barbara…Thank you for another awesome recipe. I can’t wait to try this one. I don’t post very often but I wanted to let you know how much I love your recipes. We are now traveling in a very small fiberglass ‘egg’ travel trailer and the recipes you provide here are perfect for a minimally supplied kitchen with limited space. They keep us well fed as we travel along our way. I use so many of the recipes its hard to say which is my favorite. I haven’t had a failure yet!. Thank you so much for providing all of your easily accessible and well organized recipes….don’t know what we would do without you! Smiles…Kathy
Thanks so much Kathy! Sounds like a fun way to travel. We hope to spend more time in our RV in the coming year 🙂
This definitely sounds like something I’d love! Thanks for the shout-out for my goulash soup too.
I made this stuffed pepper recipe for dinner today. It turned out wonderful. Hubby and I liked it very much. It’s a keeper.
Hi Barbara, I have had the 6qt IP for few years and love it! But often times found it kind of big for just the two of us. Was thrilled to see 3qt IP and just bought it! Now I am wondering the timings of the recipes. If I half a recipe, do I half the timing?
Love many of your recipes, many thanks ?
I’ve been making this for a while now. I don’t like the peppers so mushy though, so I don’t add them until after the 4 minute cook. I do a Quick Release, throw in the peppers, cook for 1 minute and then the 10 minute natural release. So yummy!!
Thanks for sharing your tips Sue!
I just made it with black eyed beans instead of the meat. Pre cooked the beans 15mins & mashed them up a bit. Followed the rest of the recipe adding ready cooked brown rice & the beans at the end. Only cooked for 3mins as I got the overheat alarm even though I was careful to deglaze. Tastes great going to be a regular in our house. Thanks.
I just made it! And it tastes great 🙂 I added a couple of things to make it more spicy too 🙂
Thank you for sharing
This is definitely a keeper! Was so delicious. If hubby loves it, it must be good!
Could I double the recipe in an 8 at. pressure cooker?
Hi Victoria – I haven’t tried it, but I think you could double the recipe in an 8 quart pressure cooker without any changes in cook time.
It worked well for us! We added a bit more tomato sauce and crushed tomatoes since I wanted to use up the whole cans, and it turned out just a little bit more watery than in your photo. Thanks Barbara!
Can I use instant rice? If so, so the liquid and or cook time be adjusted? Can wait to try this!
Hi Misha – I haven’t tried it, but I would use the same liquids and reduce the cook time to 1 minute. Let me know how it goes.
I don’t have beef or veggie broth. Would chicken broth work? Or just water?
Hi Jessica – yes, chicken broth would be a great option.
Any thoughts on making this ahead and popping in the freezer? What adjustments would need to be made?
Hi Julie – it should freeze fine without making any changes. I’d freeze it flat so it thaws easier.
I made this today exactly as written and it was delicious! I will definitely be making this again .
Thanks Carol!
I would like to make this with brown rice…how would i adjust the time it needs to cook?
I’d love to hear if you tried it with brown rice. Did you try it?
I haven’t received a response yet but I really want to try it with brown rice!
You need a longer cook time (22 minutes) if you want to use brown rice and a little bit more liquid (3/4 cup beef broth) as well. The longer cook time may be too much for the peppers and spinach, so you may want to steam or saute the peppers first and then stir the peppers and the spinach in at the end. Or, another option is to cook the brown rice first and then stir the rice in after pressure cooking the meat and sauce. Or, you could try the longer cook time and see if you’re happy with the texture of the veggies.
This question has been asked and answer several times in the comments, but no one has come back to report on how they did it. I’d love it if you took a minute to let us know how it turns out. Thanks!
I finally tried out this recipe with brown rice and it was a success! However it was a bit runny so not sure if the extra broth (3/4 cup instead of 1/2 cup) is needed. I added all the ingredients except the green peppers and spinach and cooked at high pressure for 18 minutes then did a quick release. Added the peppers and spinach, mixed them in and cooked for 4 minutes with the 10 minute NPR. The brown rice was done and the veggies weren’t ovecooked….delicious!
Thanks so much for taking the time to let us know how it turned out with brown rice!
Do i have to bake it at the end of could I just throw the cheese over the top at the end?
Hi Karen – you can just throw the cheese over the top at the end. Or even omit the cheese if you prefer.
Do I need to adjust anything for a 8 quart ip? Thanks
Hi Elizabeth – I haven’t tried it in an 8 quart, but you shouldn’t have to make any changes. Enjoy!
I made it tonight in an 8 qt and it came out perfect!
This was delicious!. I did not put the cheese on it or put it under the broiler. Also did not put in the spinach or salt. Other than that I followed the recipe and it turned out perfect
I am a big fan of stuff peppers. I decided to try this receipe since I wanted a quick dinner. It was the best decision I made. It was delicious and very satifying. Love the blend of the ingredients. Only change I made was used turkey was hard to tell the difference. Thank you again for another wonderful pressure cooker receipe.
Thanks Josie! So nice to hear it was a hit.
I’m not the biggest fan of stuffed green peppers, but this sounded good so I thought I’d give it a try. It was awesome! It will be a regular meal at my house. Thank you so much!
Thanks! I felt the exact same way.
can I double this recipe? My boys love this and it goes so fast in our house. wasn’t sure if it should be doubled or not.
Hi Stacy – so nice to hear they love it. I think you could easily double it without making any changes in timing. Let me know how it goes.
I double it every time I make it. The only adjustment I make is to use 3/4 cup beef broth. I was afraid there would be too much liquid if I doubled the broth. I love this casserole!
Thanks for sharing Carol!
Made this tonight and loved it I couldn’t find my rice, my kitchen got rearranged, all I had was the boil in bag. I used that added a little extra broth and used pasta sauce instead of plain tomato sauce and it turned out perfectly. Recipe is definitely a keeper
Thanks Donna – it’s always great when you can use what you have on hand.
I’m new to cooking with a pressure cooker. I just got the farberware one. There isn’t an option for high power. There are just menus with different things like fish steam or soups and stews. What setting would I put it on the get the right affect?
Hi Sharon – Generally if there’s not a low pressure button, the default is high pressure. So all you need to do is select a button with a similar cook time to the recipe time and adjust it to the time in the recipe. There’s a Facebook group https://www.facebook.com/groups/1504189313216326/ for the Farberware pressure cooker if you’re interested.
Anything that could be substituted for the rice? That’s not something I eat on a LCHF lifestyle.
I was thinking the same thing, I’m going to try this without adding the rice and just add riced cauliflower after it’s cooked but before I put in the oven. I buy riced cauliflower in the frozen section at Sam’s.
Is the long grain rice the kind that takes 20 minutes to cook on the stove top?
Hi Mary – yes, long grain white rice does take 20 minutes on the stove top.
This is a great casserole! I love stuffed peppers and this version was really easy to make!
I just got my IP yesterday and haven’t actually had a chance to try it out yet. This looks so good I wish I could dive through my screen into it! Will definitely be trying it out soon! Thank you!
How exciting – have so much fun!
Fantastic quick and easy meal! I used a can of Ro*tel tomatoes original in place of the tomatoes. Added just the right amount of kick. I also added 1 tsp. of basil leaves, & 1/2 tsp, of oregano to the pot before bringing to pressure. They were even better the next day!
Thanks for sharing your tweaks Susan. Sounds delicious.
I made this for dinner tonight and thought it was delicious! It came out perfectly and will make great leftovers. Are you going to do a cookbook someday? All of your recipes are perfect.
That’s great! Thanks so much for the sweet compliment. I am working on a cookbook right now and it will be available in the fall of 2017! Thanks for asking 🙂
In the
UK…can you please tell me what the tomato sauce is? Is it what we call passata which is blended tomatoes? Many thanks. Ev
Hi Evelyn, I believe they’re similar but tomato sauce may be slightly thicker.
Is there anyway to get the nutrition information for this dish?
Hi Allison – here’s a site I like to use https://www.caloriecount.com/cc/recipe_analysis.php
Made this Thursday night for Friday night’s dinner. When it finished cooking in the Instant Pot, I transferred it to a baking dish, and then Friday night heated it in the oven with the cheese on top. Steve said “that’s a keeper!” Thanks for another fab recipe, and thanks for a great Instant Pot resource.
Thanks so much Brenda! How smart to make it a day ahead.
Hi Barbara and Brenda !
I made mine ahead yesterday . What temp should the oven be when I reheat it, and how long should I leave it in the oven ? ??
I made this and I loved it. Just like I love my pressure cooker and this site.
So nice – thanks Karen!
Something was off with this recipe. I followed it to the letter and after the given cooking times it looked like soup and not casserole. I ran it through another four minute cook time, releasing the pressure right away to check it. That helped a little, but the bottom burned. The flavor was delicious, but I’m disappointed in my first attempt from this website.
Hi Christine – sounds like maybe you forgot to do the natural pressure release at the end. Here’s info on pressure releases https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/.
It came out like a soup for me as well, and I did the natural release. It tasted good though, just wasn’t really a pleasant consistency and required bowls instead of plates.
Thanks for the feedback Jason. Did you try letting it rest to absorb the excess liquid?
I had the same issue, I used long grain brown rice which takes 20 min in IP to cook. I should have known 4 minutes is definitely not enough time for the rice. I will try again with some tweaks because we did like the taste.
Thanks for the feedback Julie. You’ll definitely need a longer cook time if you want to use brown rice and a little bit more liquid as well. The longer cook time may be too much for the peppers and spinach, so you may want to steam or saute the peppers first and then stir them in at the end.
Really delicious! I doubled the rice, tomato sauce and beef broth. Also added a red pepper. Thanks!
Thanks Tracy!
This sounds great, but I’d prefer to use brown rice. What adaptations would I need to do?
Oops, missed the earlier comments about brown rice and quinoa; got it!
I made this the other day and it was FANTASTIC!!! Enough for 2 meals for me and the hubby. Tasted just as good if not better the second time around. Thank you for the great and easy recipe! Keep them coming. 🙂
Thanks so much Carol! Glad it was a big hit 🙂
Can you double this?
Hi Misty – yes, I think this recipe would double without any problem.
Just made this exactly as described and it burned – managed to scrub the pot and it tastes a little smoky, not unsalvageable, but no idea what happened?
Hi Marcy – which pressure cooker were you using? Did it release more steam than usual when it was coming to pressure? Any change you forgot to add the beef broth or tomato juices?
Hi Barbara – instant pot and I added everything. It came to pressure properly but I did start with frozen beef so it was on sauté for a while…would that matter?
I don’t think it would matter that it was on saute for a while. Maybe the rice you used was old or absorbed more water than usual?
Hmm. Maybe? Baffling. Think I will try it again with a little more broth.
Sorry! I missed the previous comments on the brown rice.
🙂
I like lots of your recipes but I have a problem because I use short grain brown rice. Any suggestions on adapting the timing? So far I’ve been cooking the rice separately for less than fully cooked and proceeding with the recipe from there.
Do you drain the (14.5 oz. can) diced tomatos, or include the liquid and tomatos from the can?
Hi Loren – no, you don’t drain the tomatoes. I’ve updated the recipe. Thanks!
Thank you! Can’t wait to try this!
Do you think this will work with vegetarian crumbles (Morningstar) in place of the beef?
Hi Brandie – I haven’t tried it, but I assume it would work just fine.
I’ll swap out the rice for quinoa to make it bariatric friendly for me!
This looks and sounds sooooo yummy! My hubby cannot have spinach, will this be okay without it or do I need something else for moisture? I am going to make this in a few days….Thanks for the recipe….Claudia
Hi Claudia – you’re fine to omit the spinach. Enjoy!
The recipe looks amazing!!
Just like Diana and Denise Smith, I do not eat white rice. What would you do for brown rice or even quinoa?
Thanks!
Hi Jas – I think you could add quiona with no changes.
OK I have this in my IP right this minute! I’m probably not adding the cheese and broiling/baking,,, but I picked up some veggie foccacia’s to have on the side with it. Only thing was, I was out of Worcestershire sauce, so I added a drop of Gravymaster instead.
House smells so good right now!
Hi Nancy – love that you made it the day it was posted. Veggie focaccia sounds like a perfect side. Let us know how you liked it.
Can you use brown rice? Also is there a way you can make this in a crock pot if you don’t have a pressure cooker? I want to get a pressure cooker but I haven’t found the size I want plus the price I can afford.
Hi Laura – here’s a link to the original recipe that she made in the oven. I’m guessing you could use brown rice but would need to increase the cook time. http://brooklynfarmgirl.com/2013/08/08/stuffed-pepper-casserole/
Wow! Barbara and Genene, this sounds absolutely yummy! Instead of the cheese, I think seasoned panko crumbs or stuffing mix would be good, too, and give it a little crunch. This dish definitely belongs in the Comfort Food category!
Great suggestion Jan – I love a panko topping. Thanks!
I don’t need to drain the beef grease after brown/saute?
Hi Vicky – I use 92% lean beef and didn’t drain it in this recipe, but if you prefer, you definitely could.
This casserole sounds delicious. Would I be able to just bake it in the oven? No instant pot here. Would I have to adjust the liquid?
Thank you.
Hi Patrica – check out Brooklyn Farm Girl’s recipe to bake it in the oven http://brooklynfarmgirl.com/2013/08/08/stuffed-pepper-casserole/
Barbara AND Genene! What a great combo! I’m going to try this one too. Your collaboration on the chicken parmesan, ranch meatballs is a winner also.?
Thanks Janet – so nice of you to remember!
Hi Barbara….this recipe sounds yummy!! We don’t eat white rice…..do u have any idea how much the cooking time would be if using brown rice? Would it be better to cook the brown rice separately then add to casserole before putting in oven? Thanks for any advice…Diana
Hi Diana – you’ll need to increase the cook time if you use brown rice and I’d increase the liquid a little bit too. I’m not sure how the peppers would hold up to a 22 minute cook time. I’d be tempted to cook the brown rice first, then add cooked brown rice to the dish instead of the uncooked white rice. Let me know if you give it a try.
We don’t eat white rice but love brown rice (all grain sizes). Would it be possible to change this recipe to brown rice? I am still learning all of this so I wouldn’t know how to change the liquid or the timing. Could you tell me how to do this? I have a lot of bell peppers right now and this recipe sounds wonderful for our busy week.
Hi Denise you’ll need to increase the cook time if you use brown rice and I’d increase the liquid a little bit too. I’m not sure how the peppers would hold up to a 22 minute cook time. I’d be tempted to cook the brown rice first, then add cooked brown rice to the dish instead of the uncooked white rice. Let me know if you give it a try. https://www.pressurecookingtoday.com/pressure-cooker-brown-rice-and-a-giveaway/
Yaaaaaassssssssss!!!! This looks fabulous – can’t wait to try!!!!
Thanks Brenda!
If I don’t want to add the cheese, do I need to do anything else to it after I take it out of the pressure cooker? My husband is on a very low fat/cholesterol diet and I don’t want to have meat and cheese in one meal.Thanks.
Hi Ann – no need to add the cheese if you’d rather not.
I’m thinking that you could put the cheese on top of the ingredients in the PC after it’s cooked and the pressure released as indicated. Then you could put the lid on the mixture for a couple of minutes (not using pressure) and the cheese would likely melt. No it wouldn’t look as beautiful as Barbara’s casserole photo and the cheese wouldn’t begin to brown, but I think it would be an acceptable substitute if in a hurry or you don’t want to dirty another dish. If there isn’t enough residual heat in the pot, you could put the IP in warm mode.
Great tip Sigrid – definitely an option if you don’t want to use the oven or dirty a dish. Thanks!
Looks yummy! Do you think I can leave out spinich as I don’t care for it?
Hi Winnie – absolutely, just leave it out. Although I don’t think you’d taste it in the casserole and it does add extra nutrition 🙂
Well wouldn’t you know…I used up just about all of my garden bell peppers last night in regular stuffed peppers….this would have been PERFECT-AND easier than what I made for dinner last night. We do love stuffed peppers so I know this casserole will hit the spot-it looks and sounds delicious.
Thanks so much Genene and Barbara!
Thanks Carol – you’re definitely one of the sweet online friends I’ve been lucky enough to meet through blogging too 🙂