Do you like your peppers soft or a bit crunchy? 8, 10, or 12 min? 12 being super soft. My favorite is usually 8 with 2 min NPR. Cheese or no Cheese? Your choice. I have pics of all for you and have several recipes… scroll through to see which suits you and your family best.
I like PIP (Pot in Pot) best. Use the amount of water that is recommended for your size of IP. I make the fillings in a seperate frying pan before filling the Peppers. Your filling should be hot.
Several recipes below:
FILLING:
This will fill 4 Peppers.
4 slices Swiss Cheese divided (2 chopped in small pieces for the filling, 2 for the tops).
1 tsp Salt.
1 tsp Pepper.
3 cloves Garlic minced.
2 bratwurst (casings removed ) or 1/2 lb Italian Sausage.
1 c each of the following. Chop it all into small pieces
Rice
Green Pepper chopped
Red, Yellow, & Orange Pepper tops chopped
Onion
Tomatoes
Garbonzo Beans ( for homemade link here.. Hummus).
Have your Cake Pan that will fit your Peppers and your IP standing by.
pour the recommended amount of Water in the Stainless Liner and add a long handled Trivet.
Wash and dry Peppers. Using a Sharp knife, carefully cut the tops off and save them while you remove seeds and veins of the Peppers, then poke a small hole in each of the bumps on the bottom of the Peppers, to allow for the liquid to drain out during cooking. Set Peppers aside .
Take the tops of the Peppers and cut around the Stem end to remove the green part into smaller pieces to use in the filling. Do not skip this step, the Pepper tops add to the filling.
Use a Frying Pan on Medium Hi heat to cook the filling.
Add the Sausage to the Pan and sauté until just cooked it’s ok to have a little pink in the meat because it keeps cooking.
Add the Onion and Garlic, sauté for a minute. Add Peppers, sauté for just til hot. Add the Rice and heat, then the tomatoes and Garbonzo Beans, as well as the rest of the ingredients. Heat though. Turn off the Burner and remove Pan from the heat. Add the chopped Cheese and stir.
Quickly fill your Peppers and pack it tightly but not too tight, don’t split the Peppers. As you finish filling your Peppers fit them into the Cake Pan. The Fourth one will be tight.
When all Peppers are filled and in the Pan, you can either take the long handled Trivet out of the Pot and fit the cake pan and lower it all back into the IP or carefully lower the cake pan onto the Trivet in the Pot.
Put the lid on and set the Time to 8 min. When your Pot Beeps and time is done, at this point, if you like your Peppers hot and crunchy then QR (quick release) and take them out now, or in my case I like them with body and some crunch so I let them NPR for a couple of minutes before I QR. Use Tongs and a large Spoon to remove the Peppers from the Cake Pan to serve.
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Another Batch
FILLING #2.
3 or 4 Larger Bell Peppers. Different colors are fun.
1/2 lb each of Sausage and Hamburger, ( for non pork eaters skip the sausage, but season the Hamburger).
1 finely chopped Onion,
4-6 cloves Garlic minced
1/2 jar Spaghetti Sauce
Chopped Pepper tops (if you don’t want to use them to top the peppers)
1-2 tsp Italian Seasoning
Salt and Pepper to taste
1/2 cup Parmesean Cheese
2 cups cooked Rice.
1/2 c Mozzarella cheese for the tops.
DIRECTIONS:
Poke holes in bottom bumps of cleaned out Peppers.
Work with hot Filling.
Sauté Hamburger/Sausage until almost done and add the Onions, Sauté till translucent, mix the rest of the Ingredients together and heat until hot.
Fill Peppers.
Carefully fill Peppers tightly with filling…be careful not to split them.
Either way you choose to cook them, If you do them straight in the Pot, pour 1 cup Water in inner pot, add the trivet. Set all the Peppers directly on the trivet.
Pour a couple of Tbsp of Spaghetti Sauce on top of each filled Pepper. Sprinkle with Mozzarella.
I like to use a Cake Pan that fits in pot, so if you want to do that, set the filled Peppers in the Cake pan and set it onto the trivet.
Put the Lid on and Vent to Sealing. The time you set depends on how big your Peppers are and how done you like them, so keep that in mind when you set the time…. 4” Peppers will need 10 min for the filling to be hot.
Set Manual/Pressure Cook for
12 min for really soft and QR,
10 min for medium Or
8 min for a bit crunchy, ..(soft Peppers fall apart easy). QR. Lift out with a serving spoon and tongs.spoon goes under them and tongs steady them.
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Simple Simon… FILLING #3:
I have made these several times and even as “Unstuffed Peppers”. So im giving y’all this. While the others are from scratch, start to finish…
this one is just thrown together: What’s in the frig???♀️
This Filling was from Leftovers and fresh Ingredients.
FILLING:
3 fresh Peppers cored with holes poked in the bottom
Cut the top off and chop up the edges off of the top.
1/2 Onion chopped.
3 cloves Garlic minced.
1/2 lb Hamburger.
1/2 lb leftover Pork Roast cut up.
1 cup cooked Rice or Rice a Roni (See here. Rice a Roni IP with or without Chicken)
Salt & Pepper
Jarred Spaghetti sauce
Italian Seasoning.
1/2 c shredded Mozzerella Cheese
1/2 more Mozzarella for tops
DIRECTIONS:
Sauté Hamburger until almost done. Toss in the Onion, Garlic, and Peppers. Saute until Onions are slightly translucent.
Add the chopped Pork and Rice a Roni. (Or leftover Rice).
Pour in about 1/3 jar of Spaghetti sauce.
Add Mozzarella .
Pour 1 c Water in the Pot
Add long handled Trivet with the handles up. You can also use a sling for lifting. Put the filled Peppers in a container that fits in the ip. .
Pour about 3/4 cup of sauce in the bottom of the pan. I used a stainless bowl or Cake Pan.
Fit Peppers inside the pan or bowl.
Lower the bowl into the IP using a sling or the bands.
Put 1/2 c Mozzerella on top of Peppers.
For Pip:
Pour some Sauce (about 1/4 of the Jar) into the bottom of a stainless Bowl that fits the pot.
Put peppers In the sauce, top with Sauce and Cheese.
Put the Trivet in the bottom. Pour 1 c Water in the Pot.
Lid on, Vent to sealing.
Set Manual 8 min, QR. Serve. Using tongs and a big Spoon underneath Peppers to get them out. You need the Tongs and a Spoon to lift them out. Put the large Spoon underneath the Peppers to pick them up and steady them with the tongs .
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Another idea for filling and PIP … I Used a Cake pan on a long handled trivet with 1 1/2 c water in the bottom …
FILLING#4:
1 1/2 c chopped leftover Pulled Pork, (mixed in after cooking together the following in the IP…),
1 c precooked Brown Rice.
1 c Water.
1 c chopped Onion.
1/2 Tsp Garlic Powder.
1 Tbsp Cumin.
3 stems full of chopped Kale.
a few dashes of Salt.
1 Tbsp low Sodium Better than Bullion Chicken.
Set the Time for 8 min and 20 min NPR.
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And one more … just pics of this one, I think you can see it….Mixed with the Pulled Pork and stuffed into the 2 large Costco Peppers and topped with a couple Tbsp Catsup, mixed with 1 tsp Shriracha, and 2 Tbsp water, poured on top before PIP cooking for 9 min with 2-3 min NPR.
