PRESSURE-COOKER STUFFED PEPPERS
Here's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. -Michelle Gurnsey, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker., Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Set peppers on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. If desired, serve with sour cream.
Nutrition Facts : Calories 333 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 582mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
LAILANI'S "PRESSURE COOKER" STUFFED PEPPER CASSEROLE
This 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'll going to love this casserole. It will fit into a low carbohydrate or low calorie diet but it doesn't taste like it!
Provided by Lailani
Categories Pressure Cooker
Time 19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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, 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.
INSTANT POT GROUND BEEF LAZY LASAGNA RECIPE
This Instant Pot ground beef lazy lasagna recipe is the perfect weeknight meal. Full of amazing Italian flavors and creamy melty cheese.
Provided by Camille Beckstrand
Categories Main Course
Time 34m
Number Of Ingredients 10
Steps:
- Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink
- Drain grease if desired.
- Dump uncooked bow tie pasta on top of meat and spread evenly.
- Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
- Pour the spaghetti sauce on top of the pasta. Do not mix - just leave as is.
- Place lid on top of Instant Pot and turn valve to SEALING (not venting).
- Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
- Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
- Remove the lid
- Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
- Dish and serve topped with Parmesan cheese and fresh basil.
Nutrition Facts : Calories 464 kcal, Carbohydrate 51 g, Protein 33 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1232 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
STUFFED PEPPER CASSEROLE
Get the taste of stuffed peppers without the fuss by making this easy casserole.
Provided by By Corey Valley
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
- Add garlic. Cook and stir 1 minute longer.
- Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
- Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
- Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1490 mg, Sugar 5 g, TransFat 0 g
PRESSURE-COOKER MEXICAN STUFFED PEPPERS
These pressure-cooker stuffed peppers get a southwestern twist! The filling also makes a delicious meat loaf that we like cold as a sandwich with cheddar cheese, mayo and salsa. —Traci Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker., Cut and discard tops from peppers; remove seeds. In a small bowl, combine egg, chips, salsa, onion, cilantro, cumin, chili pepper and garlic. Crumble beef over mixture and mix well; spoon into peppers. Set peppers on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Sprinkle peppers with cheese. Serve with sour cream and, if desired, additional salsa.
Nutrition Facts : Calories 319 calories, Fat 15g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
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INSTANT POT UNSTUFFED PEPPER CASSEROLE RECIPE
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Estimated Reading Time 4 mins
- Turn the Instant Pot to Sauté mode. Once the display reads HOT, add the oil and ground beef or chicken. Once the meat is almost browned, add the onion and garlic and continue to sauté until the meat is cooked through.
- Add the bell pepper, rice, diced tomatoes, tomato sauce, broth, and Worcestershire sauce to the ground meat mixture.
- Stir the mixture and loc the lid in place with the valve in the Sealing position. Pressure Cook/Manual on HIGH for 5 minutes.
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Ratings 12Calories 364 per servingCategory Entree, Main Course
- Add olive oil. Set your Instant Pot to saute, normal or low and start to brown your ground beef. When it is still slightly pink add in diced bell peppers and onion and continue to cook together so onions/peppers soften and beef is browned. Turn Instant Pot off to avoid burn notice.
- Leave ground beef on bottom of pot. Pour in spaghetti sauce, diced tomatoes, spices, chiles, uncooked rice, and either water or vegetable broth on top (broth is better). DO NOT STIR!
- Close the lid on your Instant Pot or pressure cooker, close steam valve, and set to manual, pressure cook, low for 10 minutes cook time. (if you don't have the ability to put it on low set for 7 minutes on high)Allow to naturally release steam for 5 minutes, then let out rest.Stir and serve topped with mozzarella cheese.
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- 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.
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