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’re going to love this casserole.
I’ve 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’m glad I did. It’s hearty, flavorful and quick and easy. A perfect weeknight meal for the cold winter months ahead. I hope you’ll give it a try too.
Pressure Cooker Stuffed Green Pepper Casserole
Ingredients:
- 1 lb. lean ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 large green peppers, chopped
- handful of spinach leaves, coarsely chopped
- 1 (14.5 oz) can diced tomatoes with juices
- 1 (8 oz) can tomato sauce
- 1/2 cup beef broth
- 1/2 cup long grain rice (uncooked)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella cheese
Directions:
Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
Stir in green peppers, spinach, tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.
Adapted from Brooklyn Farm Girl Stuffed Pepper Casserole recipe
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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!