• Soyfoodscouncil

Stuffed Bell Peppers in the Instant Pot

Ingredients 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


Instructions: 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 multi cooker 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.


Notes: 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.

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