Simple Summer Suppers Episode 2-Stuffed Pepper Casserole

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella cheese

Reduced-fat cheese lowers calories, while mozzarella is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

rice

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is a protein-rich alternative, while couscous is often less expensive.

Chop 1/2 of a large onion and 4 peppers (1 orange, 1 yellow, 1 red, and 1 green).

Turn on the Instant Pot to the sauté setting.

Add a tiny bit of olive oil to the pot and wait for it to heat up.

Once hot, add the ground beef and sauté until browned.

Add 2 cloves of minced garlic and sauté for a few minutes.

Add the chopped onions and peppers to the pot and cook for a few minutes until softened.

Stir in 28 oz can of crushed tomatoes and 1 can of Italian style stewed tomatoes with juice.

Add 1 tablespoon of Worcestershire sauce.

Add 2/3 cup of beef broth made from Better Than Bouillon and about 2/3 cup of water.

Season with salt and pepper to taste.

Add 2/3 cup of plain long grain rice to the mixture.

Cancel the sauté setting and set the Instant Pot to pressure cook on high for 5 minutes.

Once cooking is complete, release the pressure and open the lid.

Spoon some of the casserole into a dish for a taste test.

Top the casserole with a mixture of cheddar and Mexican blend cheese and close the lid to let it melt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens