Stuffed peppers have always been a favourite of mine. They’re relatively low in calories, for a comforting, hearty meal that is sure to satisfy. These unstuffed peppers, or stuffed pepper casserole offers the same great flavours, with a little less prep work. No need to hollow out peppers and fill them up. Plus, being made in the Instant Pot makes this dish a hands off, super easy, quick weeknight meal option.
If you don’t have an Instant Pot, you can easily adapt this recipe to a stove top version. Just sauté your veggies in a large sauce pan. Then add all remaining ingredients, plus an extra cup of water or broth and simmer for 35-40 minutes, until liquids are mostly evaporated. It will take a few extra minutes of cooking, but the taste will be just as great!
Alternatively, if you have a rice cooker, you may cook your rice as usual in your cooker. Meanwhile sauté your veggies, and then add the tomato sauce and seasonings. Once the rice is cooked, just mix everything together. No matter what appliances you have, you can make this dish! And you should, it’s delicious!
So what constitutes a stuffed pepper? (Or unstuffed peppers)
- Peppers, duh
- A grain, typically rice, barley, or quinoa
- Protein, often ground meat, veggie grounds or nuts/seeds
Pretty simple! This time I’ve gone with brown rice and walnuts. For seasoning, I’m using cumin and smoked paprika to give this dish some “meaty” flavours. In fact, hubby took a bite and asked “Is there meat in this?” So yes, I think this unstuffed peppers recipe is a winner for well balanced, yummy flavour!
Want more delicious, EASY recipes you can make in your hands off Instant Pot? Try these!
- Instant Pot Spicy Thai Peanut Noodles
- Vegan Sloppy Joes (Soup or Sandwich!)
- Easy Vegetable Lentil Soup to Feed the Lot
- Instant Pot Vegetable Soup with Quinoa
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