Stuffed Peppers

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Like most recipes in my blog, this recipe is a blend of others and has my own unique (or not) twist. Stuffed Peppers is a simple meal that is made easier by using rice leftover from another night and cooked in a pressure cooker to put it on the table even faster! Enjoy!

1 lb. ground beef (note differences in preparation depending upon cooking method)
1/2 C uncooked rice (or substitute 1 C cooked rice)
1 1/2 C water
6 green or other color bell peppers
2 8 oz. cans tomato sauce
1 T Worcestershire sauce
1/4 t garlic powder
1/4 t onion powder
Salt and pepper to taste
1 t Italian seasoning

Oven Instructions
  1. Preheat oven to 350 degrees F.
  2. Place the rice and 1 C water in a saucepan and bring to a boil. Reduce heat, cover, and cook 20 minutes.
  3. In a skillet over medium heat, cook the beef until evenly browned.
  4. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.
  5. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce, water and Italian seasoning in a bowl and pour over the stuffed peppers.
  6. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Pressure Cooker/One Pot Instructions
  1. Place the rice and 1 C water in a saucepan and bring to a boil. Reduce heat, cover, and cook 20 minutes.
  2. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers on rack in pressure cooker with the hollowed sides facing upward.
  3. In a bowl, mix the raw ground beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce, water and Italian seasoning in a bowl and pour over the stuffed peppers.
  4. Cook for 7 minutes at high pressure. Allow pressure to release naturally for 5 minutes and then do a quick release.

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