Monday, August 21, 2017

Instant Pot Stuffed Peppers

1 pound hamburger (uncooked)
1 cup instant brown rice
4 green peppers-tops cut off and "gutted"-stab the bottoms to let liquid drain out while cooking
1 onion, diced
2 cloves garlic
1 can diced tomatoes
1 TBL chia seed in 1/3 cup water (or 1 normal egg)
spices (I used Italian seasonings but more Mexican style would be tasty too)
4 oz shredded cheese-topping

Mix together the hamburger, rice, onion, garlic, tomatoes, egg, spices and diced pepper tops.  Stuff into the pepper. Place the stuffed peppers in the instant pot on the trivet.  Pour 1 cup cold water into the instant pot. Cook on manual for 15 minutes high pressure with natural pressure release.  Once finished top with cheese if you want, and let melt.  Serves 4.  10 smart points per pepper (assuming you have enough stuffing for 2 more peppers for a total of 6 servings)



I had extra stuffing leftover.  I'm going to pick up some more pepper to finish it up for another dinner this week because Phil loved them.  I had found a couple other recipes for stuffed peppers but they didn't suit me and the family so I changed it up.  I thought it needed salt and pepper while eating.



No comments: