Ingredients
Units
Scale
- 8–10 Green or Red Peppers
- 2 lbs Ground Beef
- 1 cup of rice
- 2 TLB dried Onion Flakes
- 3–4 Cans of Tomato Soup
- 2 cans of Water
- Salt and Pepper
- 1 cup of water for the bottom of the pot
Instructions
- Cut the tops off the peppers, and clean out the inside.
- Mix the ground beef, onion flakes, rice, salt, and pepper.
- Stuff the peppers with the meat mixture, and set aside.
- First, add 1 cup of water. Next, set the stuffed peppers in the pot on top of the water. Next, mix together the cans of tomato soup and the cans of water and pour over the top of the peppers.
- DO NOT MIX
- Secure the lid and set to lock. Set the Instant Pot on low pressure for 20 minutes. When time is up, do a fast release.
- Use a food thermometer to ensure that the temperature inside the peppers of meat is at 160° F. If not yet at this temperature, close the Instant Pot and cook for another 10 minutes.
- If cooking on the stove, mix the soup with the 4 cans of soup and the 2 cans of water, set the peppers in the soup mixture, and cook on the stovetop in a large soup pan for 2 hours, or until the internal temperature is at 160°F.
Notes
- If you like a thick sauce, cooking on the stove gives you a much thicker sauce. However, after the Instant Pot is done, you can remove the peppers and set the Instant Pot on saute for 20 minutes to boil some of the water down for a thicker sauce.
- I purchased the new Ultra this spring and had to adjust my cooking method so as not to have the safety burn function trigger.
- You will have to use low pressure and have more water so that the burn function does not come on. To help this not happen, layer the food in the Instant Pot with the water on the bottom.
- You can also make this recipe just on the stove top in a large soup pot, this is how my mother-in-law made it for years.
- Prep Time: 20
- Cook Time: 20
- Category: Main Dish
- Method: Instant Pot
Nutrition
- Serving Size: 6
