Stuffed peppers is one of my favorite dish. These Pressure Cooker Sausage and Rice Stuffed Peppers is like a complete meal in an edable bowl. Perfect right.
There’s just something really satisfying about this dish. I’m not sure if it’s my love for edable bowls or the combination of savory meat with the hint of sweetness from the colored peppers. I really like how easy this recipe is so I decided to try it in the pressure cooker. I wondered if the flavors would hold up to steam or whether a recipe like this really needed to be roasted. Below is the pressure cooker I used to make these pressure cooker sausage and rice stuffed peppers.
The only portion of this dish that is precooked is the rice. I love recipes that make use of what’s already in your house. Especially, if that means I can incorporate leftovers. I typically make this dish when i see peppers on sale at the supermarket or in the Summer when our garden is doing well. These were a hit with my oldest.
For my friends that do not eat pork I would suggest adding a bit of worcestershire sauce to build a bit more flavor into the rice filling.
Using a variety of bell peppers because different people in our family have pepper preferences. that’s funny right? Pepper preferences. Not always … but kind of. This is actually of those recipes that I specifically went out and got the bag of multicolored peppers. Each pepper has it’s own flavor which adds even more depth to this dish. It’s also for this reason that I stay away from green peppers. They have a tendency to be a bit bitter. Whereas the orange and red peppers have a tendency to be a bit sweeter. This pressure cooker sausage and rice stuffed peppers recipe is comfort food at it’s best and I wanted everyone to enjoy it.
Speaking of everyone enjoying this, this is great recipe for an afterwork cocktail hour. If you are looking for some more simple and easy party foods, sign up for my 10 Super Easy Party Foods.
Pressure Cooker Sausage and Rice Stuffed Peppers
Makes 6 servings
- 6 bell peppers
- 1 cup cooked rice
- 1 pound ground sausage (turkey)
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon paprika
- 15 ounces diced tomato, drained
- 1 egg, beaten
- 1 cup shredded mozzarella cheese
Tools: large bowl, spoon, pressure cooker
Slice off top of bell peppers, remove membranes and seeds.
In a large bowl mix rice, sausage garlic onions, seasoning and tomatoes.
Add beaten egg into sausage mixture until completely incorporated.
Add 3/4 to 1 cup of water and place trivet in pressure cooker.
Using a spoon fill peppers with sausage mixture and place peppers on trivet.
Close lid and lock. Set pressure cooker to manual (high pressure) for 20 minutes.
Open lid and sprinkle shredded mozzarella cheese on top of each pepper.
Quick pressure release and carefully remove lid.
Add cheese, then close lid and allow cheese to melt (3 to 5 minutes).
If you are looking for other recipes that make use of leftover rice, this bacon and shrimp fried rice is tasty and just as good as what you get from your local takeout restaurant.