Stuffed Bell Peppers in the Instant Pot
4 medium bell peppers
1/4 pound ground beef, turkey, chicken or pork
1 cup TVP, rehydrated, divided
1 small onion, finely chopped, divided
2 cupped cooked brown rice, divided
1 tablespoon oregano, divided
2 teaspoons salt. divided
1 teaspoon black pepper. divided
2 garlic cloves, minced. divided
3 tablespoons bread crumbs, divided
1 – 14oz. can diced tomatoes, drained and divided (save tomato liquid)
1/2 cup water
Wash the peppers, cut off tops and remove membranes and seeds. In 1 medium bowl combine ground meat, half of the following ingredients-TVP, onion, rice, oregano, salt, pepper, garlic bread crumb and ¼ of drained tomatoes; mix together. In another medium bowl combine remaining TVP, rice, oregano, salt, pepper, garlic and bread crumb and ¼ of drained tomatoes; mix together. Fill 2 peppers with meat mixture, fill 2 peppers with TVP mixture.
Add remaining tomatoes with liquid and water to the bottom of an Instant Pot (or other multicooker or pressure cooker). Insert steam rack; place peppers on it. Lock the lid. Turn steam release to Sealing. Press the Manual button and toggle to 8 minutes. When done cooking, let pressure release naturally (about 5 minutes). Remove the lid.
Take peppers out. Pour tomatoes and liquid into a bowl to serve with peppers.
Optional: Place the peppers in the broiler or air fryer for just a few minutes to brown the top.
Hint: To keep track of which peppers have meat in them, use 2 different colors of peppers: i.e. green peppers have TVP in them, yellow peppers have meat and TVP in them.
Hint: Make the stuffed peppers ahead, refrigerate covered, cook in Instant Pot when needed.