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Pressure Cooker Cajun-Spiced Stuffed Peppers
Pressure Cooker Cajun-Spiced Stuffed Peppers
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious Cajun-Spiced Stuffed Peppers filled with beef, rice, corn, and spices cooked quickly in a pressure cooker in just 30 minutes!
Ingredients:
  • For the stuffed peppers:
  • 4 small- to medium-sized bell peppers, any color
  • 3/4 pound 93% to 96% lean ground beef
  • 3/4 cup corn kernels (fresh or frozen)
  • 1 cup cooked rice (any variety)
  • 3/4 cup diced red onion
  • 1 1/2 teaspoons Cajun seasoning blend
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • To serve:
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped parsley or cilantro
Instructions:
  • Prepare the bell peppers by cutting off the tops and discarding them. Remove the seeds and white membranes using your hands to clean the peppers for stuffing.
  • Prepare the filling by mixing beef, corn, rice, red onion, and seasonings in a bowl until well combined. Use your hands to pack the filling into the peppers firmly. Place the stuffed peppers upright in a cake pan, side by side.
  • Pressure cook the peppers in the electric pressure cooker: Place the wire metal trivet in the inner pot and pour in a cup of water. Set the cake pan on top of the trivet, slightly elevated above the water level. Seal the pressure cooker and set it to "Manual" or "Pressure Cook" mode for 15 minutes on high pressure. Allow the pot to come to pressure for about 10 minutes before the cooking starts.
  • When the cooking program is complete, quickly release pressure by switching the pressure vent to "Venting." Once the pressure is fully released, open the pot and top the peppers with cheese and chopped fresh herbs.
  • To serve the stuffed peppers, carefully remove the trivet with the cake pan from the pot using heatproof mitts. Don't be concerned if there is some liquid in the cake pan. Use serving spoons to transfer the peppers from the pan to individual plates. Serve while hot.

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