Instant Pot Dirty Rice & Stuffed Peppers

Dirty rice and stuffed peppers were both a staple in my house growing up. I combined the two to make one easy, filling dinner that is on the table in under an hour!

Dirty rice is a Creole classic, the white rice in the dish gets “dirty” from being cooked with ground beef, peppers, onions and spices.

While dirty rice is perfect on it’s own, I like to use it to stuff bell peppers, making it a hearty summer dinner. I hope you enjoy this dish as much as I do!

Dirty Rice paired with a green salad make a great dinner.

Instant Pot Dirty Rice Stuffed Peppers

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Yield: 8

Author: Telly

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

A Creole favorite stuffed into a bell pepper

Ingredients

• 1 1/2 lbs. ground beef
• 1 medium onion chopped
• 2 stalks celery chopped
• 1 green bell pepper chopped
• 1 tablespoons minced garlic
• 1 tablespoons creole seasoning (use more if you would like it spicier)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 2 cups white rice rinsed
• 2 ¼ cup beef broth
• 1 bay leaf
• 4 bell peppers, any color
• 1 tablespoon olive oil
• kosher salt
• 1 batch instant pot dirty rice, cooled
• 1/3 cup parmesan cheese
• 2 tablespoons parsley, optional

Instructions

1. Select Sauté on the Instant Pot. When indicator reads “HOT”, add your ground beef. Stir until the meat has broken up, continue cooking and stirring until all the meat has browned.
2. Add onion, celery, green bell pepper, minced garlic, creole seasoning, Worcestershire sauce, and hot sauce. Stir and cook until onions and bell peppers have softened, about 2-3 minutes.
3. Add rice, beef broth and stir with wooden spoon, scraping all the brown bits from the bottom. Put the bay leaf on top of mixture if you're using it.
4. Press Cancel on the Instant Pot. Cover with lid, make sure the valve is set to “Sealing.” cook on high pressure for 6 minutes, then allow it to natural release for 10 minutes. Release the remaining pressure by turning the Valve to “Venting.”
5. Once all pressure is released, open and remove bay leaf. Fluff with fork before serving

To make stuffed peppers

1. Preheat oven to 400 degrees
2. Cut the peppers in half, drizzle with olive oil and sprinkle with salt and pepper and bake uncovered for 10 minutes.
3. Lower the oven temperature to 375 degrees.
4. Let the peppers cool until you are able to touch them, then fill with 1/2 cup of the dirty rice, use more if needed to fill fully.
5. Bake, covered for 25 minutes then uncover, sprinkle with parmesan and bake for an additional 10 minutes.
6. Let the stuffed peppers cool for 5 minutes before sprinkling with parsley and serving.

Notes

If you like your peppers more on the crisp tender side, don't pre cook them. Simply cut them, rub with olive oil and salt and then fill and bake.

Nutrition Facts

Calories

377.40

Fat (grams)

18.16 g

Sat. Fat (grams)

6.59 g

Carbs (grams)

24.78 g

Fiber (grams)

1.53 g

Net carbs

23.25 g

Sugar (grams)

3.01 g

Protein (grams)

27.58 g

Sodium (milligrams)

881.47 mg

Cholesterol (grams)

79.24 mg