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
- Wash the green peppers. Cut around the stem and remove it, keeping as much of the pepper intact as possible. Remove the seeds and white membrane from inside each pepper.
- In a large bowl, combine the ground beef, uncooked rice, salt, pepper, and dried onion flakes. Mix well with your hands until fully combined.
- Fill each pepper firmly with the meat and rice mixture. Roll any leftover filling into small meatballs.
- Add the tomato soup and water to the Instant Pot and stir to combine.
- Stand the stuffed peppers upright in the Instant Pot. Add any meatballs around the peppers. All peppers should be submerged in the soup.
- Seal the lid and cook on HIGH pressure for 40 minutes.
- Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Check the internal temperature of the largest pepper — beef should read at least 165°F, ideally 190°F.
- Serve in a deep bowl with plenty of the tomato soup sauce spooned over the top. Season with salt and pepper to taste.
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.
- Stovetop method: Follow steps 1–3 above. Arrange stuffed peppers upright in a large deep pot. Pour tomato soup and water over the peppers until fully submerged. Bring to a boil, then reduce to low, cover, and simmer 60–90 minutes until beef reaches 165°F.
- Prep Time: 20
- Cook Time: 20
- Category: Main Dish
- Method: Instant Pot
Nutrition
- Serving Size: 1 serving
- Calories: 288
- Sugar: 15 g
- Sodium: 728.5 mg
- Fat: 4.3 g
- Carbohydrates: 31.7 g
- Fiber: 4.6 g
- Protein: 28.5 g
- Cholesterol: 67.8 mg
