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 tsp avocado oil or 2 tbsp of water or broth for oil free
- 1 yellow onion thinly sliced
- 2 cloves garlic minced
- 3 bell peppers sliced (any colours)
- 6 cremini mushrooms sliced
- 3/4 cup walnut pieces
- 1 cup uncooked brown rice
- 1 1/4 cup low sodium vegetable broth or water
- 1 cup tomato sauce or tomato purée of choice
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1/4 tsp sea salt
- Turn your Instant Pot to the sauté function and add the oil, onion, garlic, peppers, mushrooms, and walnuts. Sauté for about 5 minutes until veggies are softened.
- Then add all remaining ingredients, close the lid, locking to the sealing position. Set your Instant Pot to high pressure for 20 minutes. (It will take about 10 minutes to build pressure before the pot begins counting down.) Once timer is complete, let it naturally release for 10 minutes, and then you may quick release the remaining pressure. When the pin drops, open the lid, serve and enjoy.