Average Rating: 5TOTAL TIME: Prep: 35 min. Cook: 10 min.
YIELD: 4 servings.Ingredients
- 4 large sweet bell peppers
- 1 pound bulk spicy pork sausage
- 4 green onions, sliced
- 1 garlic clove, minced
- 1 cup cooked brown rice
- 1/3 cup pasta sauce
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup crumbled blue cheese
- 1 cup beef broth
Instructions
- 1. Cut tops from peppers and remove seeds. Finely chop enough tops to measure 1/4 cup for filling.
- 2. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage, green onions, chopped peppers and garlic until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking up sausage into crumbles; drain. Press cancel.
- 3. Return to pressure cooker. Stir in rice, pasta sauce, oregano, salt and pepper. Gently stir in blue cheese. Fill peppers with sausage mixture. Wipe pressure cooker clean.
- 4. Place trivet insert and broth in pressure cooker; place peppers on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure.
Nutrition Facts
1 stuffed pepper: 509 calories, 35g fat (14g saturated fat), 87mg cholesterol, 1336mg sodium, 27g carbohydrate (6g sugars, 5g fiber), 23g protein.