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
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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