Post by Loupy on Nov 9, 2017 0:01:12 GMT -7
Easy Cheesy Stuffed Peppers (Oven & Instant pot directions)
From: Judy @ wonderfullymadeanddearlyloved.com/easy-cheesy-stuffed-peppers/
Easy Cheesy Stuffed Peppers that take minutes to prepare. These Easy Cheesy Stuffed Peppers are on our menu often. I make batches of these and freeze them so that we can have dinner in a jiffy when using my Instant Pot.
Stuffed peppers are a budget friendly meal that when my kids were growing was on our meal rotation often. being able to stretch 1 pound of ground beef to feed three hungry boys and two adults can be a trick sometimes. But using things like mushrooms or cauliflower rice or brown rice you can make this meal one that can feed a crowd without breaking the bank. just add 8 ounces of chopped mushrooms or 2-3 cups of riced cauliflower or brown rice and double up those wonderful peppers and the cheese.You can easily feed 8-12 people with those modifications. You would have to bake these in the oven for that amount or process in batches in your Instant Pot. (I’d bake them in the oven, less muss and less fuss that way)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Serves: 6
Ingredients:
Italian Seasoned Ground Beef
1 15 ounce can diced tomatoes
2 tablespoons tomato paste
4 ounces water
8 ounces mozzarella cheese (shredded and divided)
3 whole bell pepper (cut in halves)
Instructions
Oven Baking:
Preheat oven to 350.
Spray a 13 x9 pan with cooking spray.
Set aside.
Cut peppers in ½ and scoop out the seeds and membranes, rinse in cool water and pat dry.
Set aside.
Mix ground beef, tomatoes, tomato paste and water in a large skillet, warm through.
Stir in ⅓ of cheese.
Place about ¼ of sauce in bottom of pan, place bell pepper halves into pan and fill with meat mixture.
Top with cheese.
Cover pan with foil and bake for 15 minutes.
Remove foil and bake until cheese is melted and golden.
Instant Pot Directions:
Place 1 cup of water into your liner, place trivet into liner.
Assemble peppers as directed for oven baking using 2 6" pans or a 1⅕ quart round casserole dish.
Stack 6" pans at an angle to one another and process of 10 minutes on high.
(I use a foil sling to lower pans into my liner as well as to remove them.)
Nutritional Information
Serving size: 1/2 pepper
Calories: 412
Carbs: 11g
Sodium: 267mg
Fiber: 2g
Protein: 22g
Cholesterol: 98mg
From: Judy @ wonderfullymadeanddearlyloved.com/easy-cheesy-stuffed-peppers/
Easy Cheesy Stuffed Peppers that take minutes to prepare. These Easy Cheesy Stuffed Peppers are on our menu often. I make batches of these and freeze them so that we can have dinner in a jiffy when using my Instant Pot.
Stuffed peppers are a budget friendly meal that when my kids were growing was on our meal rotation often. being able to stretch 1 pound of ground beef to feed three hungry boys and two adults can be a trick sometimes. But using things like mushrooms or cauliflower rice or brown rice you can make this meal one that can feed a crowd without breaking the bank. just add 8 ounces of chopped mushrooms or 2-3 cups of riced cauliflower or brown rice and double up those wonderful peppers and the cheese.You can easily feed 8-12 people with those modifications. You would have to bake these in the oven for that amount or process in batches in your Instant Pot. (I’d bake them in the oven, less muss and less fuss that way)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Serves: 6
Ingredients:
Italian Seasoned Ground Beef
1 15 ounce can diced tomatoes
2 tablespoons tomato paste
4 ounces water
8 ounces mozzarella cheese (shredded and divided)
3 whole bell pepper (cut in halves)
Instructions
Oven Baking:
Preheat oven to 350.
Spray a 13 x9 pan with cooking spray.
Set aside.
Cut peppers in ½ and scoop out the seeds and membranes, rinse in cool water and pat dry.
Set aside.
Mix ground beef, tomatoes, tomato paste and water in a large skillet, warm through.
Stir in ⅓ of cheese.
Place about ¼ of sauce in bottom of pan, place bell pepper halves into pan and fill with meat mixture.
Top with cheese.
Cover pan with foil and bake for 15 minutes.
Remove foil and bake until cheese is melted and golden.
Instant Pot Directions:
Place 1 cup of water into your liner, place trivet into liner.
Assemble peppers as directed for oven baking using 2 6" pans or a 1⅕ quart round casserole dish.
Stack 6" pans at an angle to one another and process of 10 minutes on high.
(I use a foil sling to lower pans into my liner as well as to remove them.)
Nutritional Information
Serving size: 1/2 pepper
Calories: 412
Carbs: 11g
Sodium: 267mg
Fiber: 2g
Protein: 22g
Cholesterol: 98mg
