These unstuffed peppers, or stuffed pepper casserole offer the same great flavours of your favourite stuffed peppers, with a little less prep work. They’re hearty, comforting and totally satisfying. Plus, it’s made in your hands off Instant Pot for a super easy, super quick weeknight meal.
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!
What makes up a stuffed pepper? (Or unstuffed peppers)
- Peppers, duh.
- A grain, typically rice, barley, or quinoa.
- Protein, often ground meat, veggie grounds or nuts/seeds. To make this plant based, I’m using walnuts here.
- Some kind of sauce to hold it all together.
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
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1 yellow onion sliced
- 3 cloves garlic minced
- 3 bell peppers sliced (any colours)
- 8 ounce (227 grams) cremini or white mushrooms sliced (approx. 6-8 mushrooms)
- 3/4 cup walnut pieces
- 1 cup uncooked brown rice
- 1 1/4 cup low sodium vegetable broth
- 1 cup tomato sauce or tomato purée of choice
- 1 teaspoon cumin
- 1.5 teaspoon chili powder
- 1.5 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper optional
- Turn your Instant Pot to the sauté function and add a couple tablespoons of water or broth to the pot. Place the onion, garlic, peppers, mushrooms, walnuts and all the seasoning inside. Then sauté for 2-3 minutes, until slightly softened.
- Add the remaining ingredients (broth, tomato sauce and rice), mix well and close the lid. Set the valve to the sealing position pressure cook for 22 minutes. (It will take about 8 minutes to build pressure before the pot begins counting down.) Once the timer is complete, let it naturally release for 10 minutes. Then quick release the remaining pressure and remove the lid when safe to do so. Enjoy.