id="recipe">
Instant Pot Chicken Stuffed Peppers
id="recipe">
Instant Pot Chicken Stuffed Peppers
Spiced chicken with rice and veggies tucked into a green pepper and served with sharp cheddar cheese and parsley. Don't like chicken? No problem, replace the chicken with white beans.
Servings: 4
Calories: 339kcal
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Ingredients
- 1.5 cup rice
- ½ white onion small diced
- 4 green peppers tops removed
- 4 green pepper tops small diced
- 1 stalk celery small diced
- 1 lb ground chicken or 15.5 oz of white beans
Spice Mixture
- 1 tablespoon Franks Red Hot Original
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 teaspoons paprika
- 1 tablespoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ cup marinara
- 3 dashes liquid smoke
Toppings
- 4 tablespoons extra sharp white cheddar shredded
- 4 teaspoons fresh parsley
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Instructions
- Clean and wash all vegetables. Cut the tops off of the green peppers and set aside. Note: this meal can be made into 8 servings by cutting the pepper in half length wise instead of cutting the pepper at the top. When this is done, there will be no green pepper tops to include in the mixture but, there will be more to share!
- Small dice celery, onion, and green pepper tops and place into a large bowl. Add the rice, spice mixture, and chicken (or white beans). Mix until combined. Spoon the mixture into each green pepper “container.”
- Put the instant pot trivet into the bottom of the pot and add the minimum amount of water necessary to run the pot (for an 8 quart instant pot this is 2 cups of water). Nestle each green pepper “container” into the pot. If you have 4 peppers they should fit well. When serving 8, stack the ones that don’t fit on the bottom of the pot on top of the others.
- Seal up the Instant Pot and cook 12 min on high pressure cook. Do a 10 min natural release.
- Add cheddar cheese to the top of each pepper and Broil in your oven on high for 3-4 minutes until crispy. Serve topped with fresh parsley
Nutrition
Calories: 339kcal
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