Bake/Roast
Dinner
Easy
Gluten-Free

Stuffed Peppers

A new take on a classic dish, these Stuffed Peppers are a delicious and easy dinner to serve your family. A tasty filling made with beef, rice, herbs and spices baked into whole bell peppers.
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Item No. REC4641
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  • Contains Nuts
Easy
6
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Ingredients

  • garlic powder (1 tablespoon)
  • Ground black pepper, as desired
  • ground cinnamon (1 tablespoon)
  • ground cloves (1/2 teaspoon)
  • Kosher salt, as desired
  • paprika (3 tablespoon)
  • ground cumin (1 1/2 teaspoon)
  • ground beef (1 pound)
  • small onion, peeled, finely chopped (1)
  • brown rice (1 cup)
  • chicken stock (1 cup)
  • dry white wine (1/4 cup)
  • large bell peppers, seeds and stems removed, tops chopped (7)
  • whole cashews, chopped (1 cup)
  • fresh parsley, chopped (1/2 cup)

Utensils needed

  • Silicone Tipped Spatula
  • Small Bowl

Instructions

Step 1
1. In a small mixing bowl, stir together the garlic powder, black pepper, cinnamon, cloves, salt, paprika, and cumin; set aside.

Step 2
2. Add beef, onion, rice, stock, wine, and 2 tablespoons spice mix to the pot, breaking meat apart. Close lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position.

Step 3
3. The temperature will default to HIGH, which is the correct setting. Set time to 15 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 9 minutes before cooking begins).

Step 4
4. When cooking is complete, naturally release the pressure for 10 minutes. Then quick release pressure by turning the pressure release valve to the VENT position. Move slider to AIR FRY/STOVETOP to unlock the lid, then carefully open it.

Step 5
5. Stir meat mixture, then add chopped pepper tops, cashews, fresh parsley, and salt. Use a rubber or wooden spoon to stuff mixture into the 7 bell peppers.

Step 6
6. Place stuffed peppers in the pot. Close lid and keep slider in the AIR FRY/STOVETOP position. Select BAKE/ROAST, set temperature to 360 °F, and set time to 15 minutes. Select START/STOP to begin cooking.

Step 7
7. When cooking is complete, serve immediately.

Step 8
8. In a small mixing bowl, stir together the garlic powder, black pepper, cinnamon, cloves, 1 1/2 teaspoons salt, paprika, and cumin; set aside.

Step 9
9. Add beef, onion, rice, stock, wine, and 2 tablespoons spice mix to the pot, breaking apart meat. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.

Step 10
10. Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin.

Step 11
11. When pressure cooking is complete, naturally release the pressure for 10 minutes, then quick release any remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

Step 12
12. Stir meat mixture, then add chopped pepper tops, cashews, fresh parsley, and remaining salt. Using a rubber or wooden spoon, stuff mixture into the 4 bell peppers.

Step 13
13. Place stuffed peppers in the pot. Close crisping lid. Select BAKE/ROAST, set temperature to 360 °F, and set time to 15 minutes. Select START/STOP to begin.

Step 14
14. When cooking is complete, serve immediately.