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I've been obsessed with my Instant Pot lately, and this stuffed pepper recipe has become my go-to weeknight dinner. Combining hearty mushrooms, fluffy couscous, and gooey Parmesan cheese, these peppers are a flavor explosion. Plus, they're a breeze to make! No more slaving over a hot stove for hours. Just toss everything in, set it, and forget it. Trust me, your taste buds will thank you for trying this delicious, fuss-free meal.
Ingredients for Mushroom Couscous Stuffed Peppers
- Bell peppers: Adds sweetness and crunch, serving as the edible bowl for the flavorful mushroom couscous stuffing.
- Couscous: Quick-cooking grain that absorbs flavors well, providing a hearty and satisfying base for the stuffed peppers.
- Vegetable broth: Infuses the couscous with savory depth, enhancing the overall taste of the dish.
- Olive oil: Sautes the onions, garlic, and mushrooms, adding richness and depth of flavor to the stuffing mixture.
- Onion: Provides aromatic flavor and texture to the stuffing, complementing the earthiness of the mushrooms.
- Garlic: Adds a pungent kick and depth of flavor to the stuffing mixture, enhancing the overall savory profile.
- Mushrooms: Brings a meaty texture and umami richness to the stuffing, elevating the dish's overall flavor profile.
- Dried thyme: Infuses the stuffing with a warm, herbaceous flavor, adding depth and complexity to the dish.
- Parmesan cheese: Melts into a gooey, savory topping, adding a salty kick and creamy richness to the finished stuffed peppers.
Read more: Instant Pot Italian Stuffed Peppers Recipe
Kitchen Tools Needed for This Recipe
- Instant Pot: Speeds up cooking time and infuses flavors efficiently.
- Knife: Essential for cutting and preparing ingredients like peppers, onions, and mushrooms.
- Cutting board: Provides a stable surface for chopping vegetables and prepping ingredients.
- Measuring cup: Ensures accurate measurement of couscous and vegetable broth for the recipe.
Instant Pot Mushroom Couscous Stuffed Peppers Recipe
A delicious and easy-to-make recipe for stuffed bell peppers with a savory mushroom couscous filling, cooked to perfection in an Instant Pot.
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Equipment
- Instant Pot
- Trivet
- Knife
- Cutting board
- Bowl
Ingredients:
Main Ingredients
- 4 large bell peppers
- 1 cup couscous
- 1 ½ cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
Read more: Instant Pot Stuffed Pepper Soup Recipe
Instructions:
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a bowl, combine couscous and vegetable broth. Let it sit for 5 minutes.
- Turn on the Instant Pot to sauté mode. Add olive oil, onion, and garlic. Cook until softened.
- Add mushrooms, thyme, salt, and pepper. Cook for 3-4 minutes.
- Stir in the couscous mixture and cook for another 2 minutes.
- Stuff the bell peppers with the couscous mixture and place them in the Instant Pot.
- Add 1 cup of water to the pot. Place the trivet inside and stack the stuffed peppers on top.
- Close the lid, set to high pressure for 5 minutes.
- Quick release the pressure and sprinkle Parmesan cheese on top before serving.
Notes:
You can substitute the Parmesan cheese with a vegan alternative to make this recipe vegan-friendly.
Nutrition value:
Calories: 320kcalCarbohydrates: 53gProtein: 11gFat: 7gSaturated Fat: 2gCholesterol: 5mgSodium: 450mgPotassium: 600mgFiber: 7gSugar: 8gVitamin A: 120IUVitamin C: 80mgCalcium: 150mgIron: 3mg
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Read more: Instant Pot Stuffed Peppers Recipe Guide
Can You Make These Stuffed Peppers Ahead of Time?
Make Ahead Instructions
- Prepare the stuffed peppers as directed but do not cook them in the Instant Pot.
- Store the uncooked stuffed peppers in an airtight container in the refrigerator for up to 2 days.
- When ready to eat, follow the cooking instructions from step 7 onwards.
Freezing Instructions
- After stuffing the peppers, place them on a baking sheet and freeze until solid.
- Once frozen, transfer the stuffed peppers to a freezer-safe bag or container.
- Label with the date and freeze for up to 3 months.
- When ready to cook, thaw the peppers in the refrigerator overnight and then follow the cooking instructions from step 7 onwards.
One unique twist to this recipe is that you can swap the couscous with quinoa for a higher protein option without compromising on flavor. It adds a nutty taste and a bit of crunch to the dish.
Common Questions About Making Instant Pot Stuffed Peppers
FAQ:
Can I use a different type of grain instead of couscous?
Yes, you can substitute couscous with quinoa, rice, or bulgur for a different flavor and texture.
How can I make this recipe vegan?
To make this recipe vegan, simply omit the parmesan cheese or use a dairy-free alternative.
Can I add other vegetables to the stuffing?
Absolutely! Feel free to add diced zucchini, carrots, or spinach to the mushroom mixture for added flavor and nutrients.
How long can I store the leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze the stuffed peppers?
Yes, you can freeze the stuffed peppers. Wrap them individually in plastic wrap and aluminum foil before placing them in a freezer-safe bag. They can be frozen for up to 3 months.
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