Pressure-Cooker Stuffed Peppers

Name: Pressure-Cooker Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 green peppers cleaned; 1 pound ground beef; 1 egg; 1 cup cornmeal; 1 teaspoon salt; 1 teaspoon black pepper; 1 onion small, chopped; 1 quart tomato juice; 1 pint water; cabbage leaves

Eats Now Editorial Team · 437 kcal · Meat & Poultry

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Pressure-Cooker Stuffed Peppers – a delicious recipe with green peppers, ground beef, egg, cornmeal, salt, black pepper. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

6 green peppers cleaned
1 pound ground beef
1 egg
1 cup cornmeal
1 teaspoon salt
1 teaspoon black pepper
1 onion small, chopped
1 quart tomato juice
1 pint water
cabbage leaves

1
Combine ground beef, egg, cornmeal, salt, pepper, and onion in a bowl. Stuff mixture into peppers.
2
Place stuffed peppers on top of cabbage in a 6 quart pressure cooker. Add tomato juice and water. Cover and cook 15 minutes at 10 pounds of pressure. Let set until pressure goes to zero. Remove lid and enjoy with mashed potatoes.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 green peppers cleaned, 1 pound ground beef, 1 egg, 1 cup cornmeal, and more.

Yes, Pressure-Cooker Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
437 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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