Instant Pot Stuffed Peppers (Summer Veggie Filling)
Instant Pot Stuffed Peppers with Summer Veggie Filling are a vibrant and flavorful dish that captures the essence of summer in every bite. These colorful bell peppers are filled with a savory blend of cooked quinoa, fresh vegetables, and melted cheese, creating a delightful meal perfect for family dinners or casual get-togethers. Quick to prepare and easy to customize, this recipe is sure to impress your guests while delivering wholesome nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
- 4 bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup diced tomatoes (canned or fresh)
- 1 small zucchini (chopped)
- 1 cup shredded sharp cheddar cheese
- 1 tsp Italian herbs
- 1 cup water
Instructions
- Prepare the peppers by washing them, slicing off the tops, and removing the seeds.
- In a mixing bowl, combine cooked quinoa, diced tomatoes, chopped zucchini, half of the cheddar cheese, and Italian herbs. Mix well.
- Stuff each pepper generously with the filling and place them upright in the Instant Pot on the trivet.
- Add 1 cup of water to the bottom of the Instant Pot.
- Secure the lid and set to manual mode at high pressure for 5 minutes. Perform a quick release afterward.
- Carefully remove the peppers using tongs, sprinkle with remaining cheddar cheese, allow it to melt slightly, and serve.
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 25mg
Keywords: - Customize your filling by swapping out vegetables based on your preferences or what's in season. - For added spice, consider incorporating jalapeños or a dash of hot sauce into the filling.