The Perfect Instant Pot Stuffed Pepper Recipe
I love my instant pot, a multiuse countertop cooker (pressure cooker, slow cooker, and steamer in one) that may be the world's first viral kitchen appliance. I use it so much that it has earned itself a permanent space on my kitchen counter because, hey, what's not to love about dinner cooked in half the time?
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Here's another fun fact: As much as I love cooking, I do not enjoy washing the dishes.
New Year. New Food. Healthy eating starts here, with the Cooking Light Diet.
My husband, Tommy, is the official dishwasher in our house, but since I'm cooking all day long developing and testing new recipes, I dirty a lot of dishes! So when it comes to preparing weeknight dinners, I really love a meal that uses only one pot.
WATCH: For another easy one-pot meal, try this pasta with spinach and tomato
These stuffed peppers are perfect in the pressure cooker—they take about 15 minutes to cook (that's about a third of the time they take in the oven), and they always come out super tender and packed with flavor. I always keep homemade marinara sauce on hand in my freezer, so this dish is that much easier to whip up whenever the mood strikes. But a good-quality jarred sauce is a helpful alternative.
View the recipe: Instant Pot Turkey-Stuffed Peppers
Don't have an Instant Pot? No worries! Make this recipe in your Dutch oven instead. Preheat the oven to 350°F, make the peppers as instructed, then place in your Dutch oven with ½ to 1 cup water (depending on the pot size). Cover and bake until cooked through, about 45 to 50 minutes. If you like your cheese browned, remove the lid after cooking and turn on the broiler for a few minutes.