Stuffed peppers is always a really popular, easy dinner meal in almost every home – kids love it, it makes wonderful leftovers and it’s incredibly versatile – make them meatless, make them with ground beef, or use shredded chicken.
I’ll admit .. I have done them all – and the family has always loved them, no matter what they were made with.
If you are looking for a switch on that traditional recipe, I think you’ll love this easy meal for [un]-stuffed peppers, made in just minutes in your Instant Pot. This recipe rocks – you don’t have to turn on an oven, and you cna crank it out in a fraction of the time as regular stuffed peppers.
Awesome – right?!
This recipe takes just a single [large] bell, or two smaller bell peppers – cut into slices, and those slices into thirds.
Brown some ground beef in the Instant Pot with some diced onion and garlic using the saute feature – don’t forget to season well! Then add in a little rice, your bell peppers, Worcestershire sauce, a few pantry staples and some chicken or beef broth and within minutes you’ll have a quick and easy (might I say delicious?) dinner that everyone will love.
I’d totally jump at the chance to eat this with garlic bread and a side salad… this is almost too good to believe that it only took you a few minutes in your Instant Pot.
These types of dinner recipes can truly transform your busy weeknights!
(If you are looking for more meal ideas, find over 100 deliciously yummy Instant Pot recipes!)
*We prefer not to use soy sauce, and we aim for soy-free Worcestershire sauce in our home – if you aren’t as concerned about soy in your Worcestershire, feel free to use regular varieties. If you, like us, prefer to make your own, feel free to use this recipe, below — it keeps for 7 days within your refrigerator.
Soy-free Worcestershire Sauce alternative:
- 4 tsp balsamic vinegar
- 1 1/2 C. organic beef broth
- 2 tsp unsulphured molasses
- 1/4 tsp ground ginger
- pinch garlic powder
- pinch white pepper
- optional: salt, to taste
Combine all ingredients with the exception of salt and bring to a boil. Reduce to a simmer until reduced by half. Pour into a glass bottle. Refrigerate for up to 7 days.
This Soy-free substitute also works wonderful with this Beef and Broccoli Instant Pot recipe, too!