Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g) (80/20 blend recommended)
  • 1 medium yellow onion, finely chopped (approx. 1 cup) (approx. 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons) (approx. 6g)
  • 1 teaspoon dried oregano (5 ml)
  • 1 teaspoon dried basil (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (8 ounce) can tomato sauce (227g)
  • 1 cup cooked white rice (200g) (long-grain or medium-grain)
  • 4 medium bell peppers (various colours), tops removed and seeded (approx. 600-800g total)
  • 1/2 cup shredded mozzarella cheese (50g) (optional)
  • 1 cup beef broth (240ml)

Instructions:

  1. Sauté ground beef in a large skillet over medium-high heat until browned. Drain excess grease.
  2. Add chopped onion and minced garlic to the skillet with the browned beef. Cook until softened and fragrant.
  3. Stir in oregano, basil, salt, pepper, diced tomatoes (undrained), and tomato sauce. Simmer for 5 minutes.
  4. Stir in cooked rice into the beef mixture.
  5. Spoon the beef and rice mixture into the prepared bell peppers, packing firmly.
  6. Pour beef broth into the Instant Pot. Arrange the stuffed peppers upright in the Instant Pot, ensuring they don't topple over.
  7. Close the Instant Pot lid, ensuring the valve is set to Sealing. Cook on high pressure for 8 minutes. Allow for a natural pressure release for 10 minutes, then quick-release any remaining pressure.
  8. Carefully remove the peppers from the Instant Pot. Sprinkle with shredded mozzarella cheese (if using) and let it melt from the residual heat, or briefly broil in the oven.
  9. Serve the stuffed peppers hot, garnished as desired. Instant Pot Stuffed Peppers are best served immediately.