Name: Beef Stuffed Red Peppers
Prep time: 30 min
Cook time: 15 min
Ingredients: 1 medium Chorizo sausage (approx 75gm); 1 Tablespoon Paprika; 2 Tablespoons Butter; 1 Onion diced; 1 large Carrot grated; 1 lb Beef mince 500g; ½ teaspoon Salt; ½ teaspoon Pepper; 1 pinch Cayenne pepper to taste; 2.5 oz long grain rice (75g); 1 Egg beaten; 3 cloves Garlic diced; 1 cup Beef stock; 4 Red Peppers; 

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DELICIOUS RED PEPPERS STUFFED WITH BEEF

Table of Contents

Pressure Cooker Greek Style Stuffed Red Peppers Or Capsicum

This is a yummy and tasty Greek twist on the stuffed pepper classic. This exciting version is packed with a delicious flavor. Your Kids will love this colorful recipe and it is family-friendly made in a pressure cooker – so it is easy and quick to make.

One of the great things about this dish it is very flexible with the type of filling you can put in. Vegetarian mushroom-based fillings are also great alternatives. Children just love the vibrant colors and will enjoy this.

Print Recipe

Beef Stuffed Red Peppers

A tasty variation of the Greek classic stuffed peppers – See Our Video for more details.

Prep Time30 mins

Cook Time15 mins

Course: Lunch

Cuisine: greek

Keyword: instant pot

Calories: 255kcal

Author: Rosie

Ingredients

1 medium Chorizo sausage approx 75gm
1 Tablespoon Paprika
2 Tablespoons Butter
1 Onion diced
1 large Carrot grated
1 lb Beef mince 500g
½ teaspoon Salt
½ teaspoon Pepper
1 pinch Cayenne pepper to taste
2.5 oz long grain rice 75g
1 Egg beaten
3 cloves Garlic diced
1 cup Beef stock
4 Red Peppers

Instructions

Cut the Peppers and hollow them out taking care to get rid of all the seeds
Turn on the instant pot to saute and add the butter when hot
First, start cooking the onions and then after about 2 minutes add the carrot and the garlic
Then add the mince and cook browning the mince to give good flavor
Add salt pepper and pinch cayenne pepper to taste and stir
Takes about 10 minutes to brown
Add the beef stock and also add the rice and cook for about 8 minutes until the rice is almost cooked. Keep stirring so the bottom does not burn
Let the mix then cool down in the fridge
Stuff the peppers with the cool mix
Place the trivet in the instant pot and add 1-2 cups of water – add some peppercorns and bay leaves to the water for extra flavor if you have them
Cook for 10 minutes on high pressure and 10 minutes of natural release.
Now they are ready to serve – you can serve these alone or with a salad of a side dish or your choice.