Instant Pot Stuffed Bell Peppers

Based on https://www.wellplated.com/instant-pot-stuffed-peppers/ and ingredients from this Washington Post Recipe

Personal rating:

Ingredients

• 4 large bell peppers (any color)
• (Optional) 1/2 lb ground turkey, ground chicken, or lean ground beef
• 1 can (15 oz) black beans (or Navy/Great Northern), rinsed
• 1 tbsp ground chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 (10 oz) can Rotel diced tomatoes and green chiles (with juices)
• 1 (4 oz) can diced green chiles in their juices
• 1.5 cups cooked brown rice, quinoa, etc.
• 1.25 cup shredded cheese (Monterey Jack, pepper jack, sharp cheddar, or similar), divided in 3/4 and 1/2 cup
• Cilantro, salsa, non-fat plain yogurt, or other toppings

Recipe

• Pour 1 cup of water (1.5 cups for 8 qt) and place the trivet in the Instant Pot
• Cut off the tops of the peppers. Gently pull out the seeds and hollow out
• Stand the peppers up in the Instant Pot, nestling them beside each other so that they stay upright
• In a large glass mixing bowl, place the ground meat and beans
  • Sprinkle on the chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper
    • Flip a few times to coat
  • Pour in the cans of tomatoes/green chilies
  • Add the rice and 3/4 cup shredded cheese
  • Stir with a fork, but don’t overwork the meat
• Using a spoon, scoop the filling into the peppers until each is full to the top
• Cook on high pressure for 10 minutes
• Quick Release
• Sprinkle the remaining 1/2 cup cheese on top of the peppers
• Replace the lid and let sit for the cheese to melt (~1 min)
• With tongs, gently lift the peppers onto serving plates
• Serve hot, sprinkled with fresh cilantro and any of your favorite toppings