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Instant Pot Mushroom Couscous Stuffed Peppers Recipe Instant Pot Mushroom Couscous Stuffed Peppers Recipe

Recipe

Instant Pot Mushroom Couscous Stuffed Peppers Recipe

Written by: Lucas Johnson

Whipped up these stuffed peppers in my trusty Instant Pot. Savory couscous, earthy mushrooms, all tucked inside vibrant bell peppers. Topped with parmesan, they're a hit! Quick, easy, and oh-so-tasty.

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Pepper lovers, prepare for a feast! Bell peppers, bursting with vibrant colors, meet our kitchen today. We're stuffing them with delectable mushroom couscous, seducing your taste buds straight to food paradise. Cooking up this delightful dish, your home fills with irresistible aromas, the kind that make your neighbors envy. This isn't just a recipe. No, my friends, it's an invitation. One bite and you'll be hooked; a feast of flavors dancing in harmony on your palate. Look no further for your next meal adventure, dive into this delicious culinary journey with me. Let's get cooking, shall we?

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.

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.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

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

Instructions:

  1. Cut the tops off the bell peppers and remove the seeds and membranes.
  2. In a bowl, combine couscous and vegetable broth. Let it sit for 5 minutes.
  3. Turn on the Instant Pot to sauté mode. Add olive oil, onion, and garlic. Cook until softened.
  4. Add mushrooms, thyme, salt, and pepper. Cook for 3-4 minutes.
  5. Stir in the couscous mixture and cook for another 2 minutes.
  6. Stuff the bell peppers with the couscous mixture and place them in the Instant Pot.
  7. Add 1 cup of water to the pot. Place the trivet inside and stack the stuffed peppers on top.
  8. Close the lid, set to high pressure for 5 minutes.
  9. Quick release the pressure and sprinkle Parmesan cheese on top before serving.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 53 g | Protein: 11 g | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 5 mg | Sodium: 450 mg | Dietary Fiber: 7 g | Sugar: 8 g | Calcium: 150 mg | Potassium: 600 mg | Iron: 3 mg | Vitamin A: 120 µg | Vitamin C: 80 mg

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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