Stuffed Green Peppers

For a slightly different taste, substitute an equal amount of pasta sauce for the tomato sauce or add a little sugar and some Italian seasoning to the tomato sauce.


4 medium green bell peppers

1 pound lean ground beef

1 cup cooked rice

2 large eggs

3 cloves garlic, peeled and minced

1 small yellow onion, peeled and diced

Salt and freshly ground black pepper, to taste

Optional: Pinch allspice or nutmeg

½ cup chicken broth

½ cup tomato sauce

  • Cut the tops off the green peppers. Remove and discard the seeds and use a spoon to scrape out and discard some of the white pith inside the peppers. Set aside.

  • Dice any of the green pepper that you can salvage from around the stem and mix well with ground beef, rice, eggs, garlic, onion, salt, pepper, and allspice or nutmeg if using.

  • Evenly divide the meat mixture between the green peppers. Place the rack in the pressure cooker and pour the broth into the cooker.

  • Place the peppers on the rack and pour the tomato sauce over the peppers. Lock the lid into place and bring to low pressure; maintain pressure for 15 minutes.

  • Quick-release the pressure. Remove the peppers to serving plates. Remove the rack and pour the pan juices into a gravy boat to pass at the table.

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