Get ready for Instant Pot perfection with our delectable Instant Pot Stuffed Peppers (with uncooked rice) recipe! Each time I whip up a new Instant Pot creation, the excitement is real, and this Parmesan Risotto Stuffed Peppers recipe is a gem. Packed with the goodness of fresh Parmesan, a savory embrace of mushrooms, and a rice-filled delight, it’s a dish you’ll want on repeat every week.
Table of Contents
Why You’ll Love Instant Pot Stuffed Peppers
- Gourmet at Home: This recipe offers a high-end dining experience from your own kitchen.
- Flavorful and Filling: The Parmesan risotto stuffing is a deliciously satisfying treat.
- Effortless Cooking: Using the Instant Pot means less effort and more flavor.
Recipe Ingredients
- Butter & Olive Oil: Used to sauté the onions and mushrooms, adding richness and flavor.
- Arborio Rice (Risotto): Known for its creamy texture when cooked.
- Chopped Mushrooms: Add a savory, earthy flavor that complements the risotto.
- Small Yellow Onion: Adds a sweet and slightly tangy flavor, enhancing the overall taste.
- Chicken Stock: Used to cook the risotto, providing a savory depth of flavor.
- Bell Peppers: The bell pepper serves as the vessel for the risotto, adding color, texture, and a sweet flavor.
- Freshly Grated Parmesan Cheese: Shredded cheese gives the risotto a salty, nutty flavor and creamy texture.
- Water: Needed for the Instant Pot to pressure cook properly.
How To Make Instant Pot Stuffed Peppers
Here is a step by step guide for cooking Instant Pot stuffed bell peppers:
Step One: Add butter and oil to the inner pot and turn on the saute mode. Add chopped onions and saute for 1-2 minutes before adding the mushrooms. Stir the mushrooms in and saute for another minute.
Step Two: Pour the rice into the inner pot and stir on saute mode for 2-3 minutes.
Step Three: Add in the chicken stock a little at a time, scraping the bottom of the pot.
Step Four: Cut the tops off of the peppers, and remove the seeds. Arrange peppers in a pan that will fit in the inner pot.
Step Five: Pour water into the inner pot, and then add the trivet to the pot. Scoop risotto mixture into the peppers. It will have a lot of liquid in it. Add any extra mixture to additional peppers, to the pan the peppers are in, or to an extra pan. Lower the pan with the peppers into the Instant Pot with a sling.
Step Six: Set the pressure valve to sealing, and then set for a manual high-pressure time of 5 minutes. At the end of the cooking time, allow for a quick pressure release. Sprinkle a little parmesan and fresh cilantro on top of your stuffed peppers.
Using Uncooked Rice
- Incorporating uncooked rice into your Instant Pot Stuffed Peppers is a game-changer for efficiency and flavor absorption. The rice will absorb the savory juices from the other ingredients during the pressure cooking process, infusing each grain with a rich, aromatic taste.
- To enhance saute the uncooked rice in the Instant Pot. This adds a nutty depth to the rice and amplifies the overall flavor profile of your stuffed peppers.
Deglazing The Pot
- Deglazing is a crucial step that elevates the taste of your Instant Pot Stuffed Peppers. After sautéing aromatic ingredients like onions, garlic, and mushrooms, there will likely be flavorful bits stuck to the bottom of the pot. To capture this essence, deglaze with the stock while the pot is still hot.
- Scrape the flavorful bits with a wooden spoon, incorporating them into your mixture. This not only cleans the pot but also infuses your dish with an extra layer of complexity and depth. The deglazing process ensures that no flavor is left behind, contributing to a richer, more nuanced taste in your stuffed peppers.
Variations
- Mediterranean Quinoa Stuffed Peppers: Substitute rice with quinoa for a protein-packed twist. Mix in ingredients like feta cheese, Kalamata olives, and cherry tomatoes. Season with freshly ground black pepper and Mediterranean herbs like oregano and thyme.
- Tex-Mex Black Bean Stuffed Peppers: Infuse a Southwestern flair by adding black beans, corn, and diced tomatoes. Spice it up with cumin, chili powder, and a hint of lime. Top with shredded cheddar or pepper jack cheese.
- Caprese Stuffed Peppers: Embrace Italian flavors with a Caprese-inspired version. Use fresh mozzarella, cherry tomatoes, tomato sauce and basil. Drizzle with balsamic glaze before serving. You can also add chopped bell pepper into the mix.
How To Store Stuffed Peppers?
- Cooling: Allow the stuffed peppers to cool to room temperature for about 30 minutes after cooking.
- Refrigeration: Once cooled, transfer the stuffed peppers to an airtight container or cover the baking dish with plastic wrap. Refrigerate within 2 hours of cooking. Consume within 3-4 days for optimal freshness.
- Freezing (Unbaked): If you have unbaked stuffed peppers, assemble them, wrap tightly in plastic wrap or aluminum foil, and place them in a freezer-safe bag or container. Label with the freezing date and store for up to 2-3 months. Bake from frozen, adding extra time to the baking process.
- Freezing (Baked): To freeze stuffed peppers, allow them to cool completely. Wrap each pepper individually or place them in a single layer in a freezer-safe bag or container. Label with the freezing date and store for up to 2-3 months.
- Thawing and Reheating: When ready to enjoy frozen stuffed peppers, thaw them in the refrigerator overnight. Reheat in the oven at a low temperature until warmed through for the best texture.
What To Serve With Stuffed Peppers?
If you feel like your dish needs something else to go with it, try some of these ideas:
- Chinese Chicken Salad
- Low Carb Broccoli Salad
- Avocado Caprese Salad
- Salmon Cakes
- Avocado Salad
- Baked Sweet Potato Fries
- Zucchini Fritters
FAQ’s
Absolutely! Feel free to experiment with cheeses like feta, cheddar, or pepper jack to customize the flavor to your liking.
Yes, if you want you can add any ground meat to your bell peppers. Whether it’s ground turkey, lean ground beef, or ground pork, saute the meat beforehand to lock in the flavor before combining it with the uncooked rice.
Consider a mix of quinoa, cauliflower rice, black beans, vegetables, and your favorite cheese for a delicious and meat-free stuffing.
Toast the rice without precooking. This way, it will reach the perfect texture during the pressure cooking process without becoming overly soft.
Instant Pot Stuffed Bell Peppers With Uncooked Rice
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 2 cups Arborio Rice risotto
- 1 cup Chopped Mushrooms
- 1 Onion chopped
- 4 cups Chicken Stock
- 4 Bell Peppers any color
- ½ cup Parmesan Cheese Grated
- 1 ½ cups Water
Instructions
- Add butter and oil to the inner pot and turn on the saute mode. Add chopped onions and saute for 1-2 minutes before adding the mushrooms.
- Stir the mushrooms in and saute for another minute.
- Pour the rice into the inner pot and stir on saute mode for 2-3 minutes.
- Add in the chicken stock a little at a time, scraping the bottom of the pot.
- Cut the tops off of the peppers, and remove the seeds. Arrange peppers in a pan that will fit in the inner pot.
- Pour water into the inner pot, and then add the trivet to the pot. Scoop risotto mixture into the peppers. It will have a lot of liquid in it.
- Add any extra mixture to additional peppers, to the pan the peppers are in, or to an extra pan. Lower the pan with the peppers into the Instant Pot with a sling.
- Set the pressure valve to sealing, and then set for a manual high-pressure time of 5 minutes.
- At the end of the cooking time, allow for a quick pressure release.
- Sprinkle a little parmesan on top of your stuffed peppers.
