STUFFED BURRITOS RECIPES
CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES
Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.
Provided by Chop Secrets
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
- In a large bowl, combine all remaining ingredients except marinara sauce.
- Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
- Pour one cup of water in the Instant Pot and insert the steam rack.
- Place peppers onto rack and divide marinara sauce in the top center of each pepper.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
- When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
- (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
- Carefully remove the peppers, garnish with additional chopped parsley and serve warm.
STUFFED MEXICAN PEPPERS RECIPE | ALLRECIPES
This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.
Provided by Jasgirl
Categories Mexican Recipes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
- Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
- Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
- Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
Nutrition Facts : Calories 321.8 calories, CarbohydrateContent 17.3 g, CholesterolContent 73 mg, FatContent 18.5 g, FiberContent 3.1 g, ProteinContent 21.2 g, SaturatedFatContent 9.9 g, SodiumContent 1182.2 mg, SugarContent 7.1 g
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