A new take on a classic dish, these Stuffed Peppers are a delicious and easy dinner to serve your family. A tasty filling made with beef, rice, herbs and spices baked into whole bell peppers.
This dish contains the following allergens: Tree Nuts
Cooking mode
Step-by-step instruction without your screen going to sleep
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Utensils
Small Bowl
Silicone Tipped Spatula
Step 1
In a small mixing bowl, stir together the garlic powder, black pepper, cinnamon, cloves, salt, paprika, and cumin; set aside.
Step 2
Add beef, onion, rice, stock, wine, and 2 tablespoons spice mix to the pot, breaking meat apart. Close lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position.
Step 3
The temperature will default to HIGH, which is the correct setting. Set time to 15 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 9 minutes before cooking begins).
Step 4
When cooking is complete, naturally release the pressure for 10 minutes. Then quick release pressure by turning the pressure release valve to the VENT position. Move slider to AIR FRY/STOVETOP to unlock the lid, then carefully open it.
Step 5
Stir meat mixture, then add chopped pepper tops, cashews, fresh parsley, and salt. Use a rubber or wooden spoon to stuff mixture into the 7 bell peppers.
Step 6
Place stuffed peppers in the pot. Close lid and keep slider in the AIR FRY/STOVETOP position. Select BAKE/ROAST, set temperature to 360°F, and set time to 15 minutes. Select START/STOP to begin cooking.
Step 7
When cooking is complete, serve immediately.
Step 1
In a small mixing bowl, stir together the garlic powder, black pepper, cinnamon, cloves, 1 1/2 teaspoons salt, paprika, and cumin; set aside.
Step 2
Add beef, onion, rice, stock, wine, and 2 tablespoons spice mix to the pot, breaking apart meat. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Step 3
Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin.
Step 4
When pressure cooking is complete, naturally release the pressure for 10 minutes, then quick release any remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 5
Stir meat mixture, then add chopped pepper tops, cashews, fresh parsley, and remaining salt. Using a rubber or wooden spoon, stuff mixture into the 4 bell peppers.
Step 6
Place stuffed peppers in the pot. Close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 15 minutes. Select START/STOP to begin.
In a small mixing bowl, stir together the garlic powder, black pepper, cinnamon, cloves, salt, paprika, and cumin; set aside.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Step 2 of 7
Add beef, onion, rice, stock, wine, and 2 tablespoons spice mix to the pot, breaking meat apart. Close lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Step 3 of 7
The temperature will default to HIGH, which is the correct setting. Set time to 15 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 9 minutes before cooking begins).
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Step 4 of 7
When cooking is complete, naturally release the pressure for 10 minutes. Then quick release pressure by turning the pressure release valve to the VENT position. Move slider to AIR FRY/STOVETOP to unlock the lid, then carefully open it.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Step 5 of 7
Stir meat mixture, then add chopped pepper tops, cashews, fresh parsley, and salt. Use a rubber or wooden spoon to stuff mixture into the 7 bell peppers.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Step 6 of 7
Place stuffed peppers in the pot. Close lid and keep slider in the AIR FRY/STOVETOP position. Select BAKE/ROAST, set temperature to 360°F, and set time to 15 minutes. Select START/STOP to begin cooking.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Step 7 of 7
When cooking is complete, serve immediately.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
In a small mixing bowl, stir together the garlic powder, black pepper, cinnamon, cloves, 1 1/2 teaspoons salt, paprika, and cumin; set aside.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Step 2 of 7
Add beef, onion, rice, stock, wine, and 2 tablespoons spice mix to the pot, breaking apart meat. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Step 3 of 7
Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Step 4 of 7
When pressure cooking is complete, naturally release the pressure for 10 minutes, then quick release any remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Step 5 of 7
Stir meat mixture, then add chopped pepper tops, cashews, fresh parsley, and remaining salt. Using a rubber or wooden spoon, stuff mixture into the 4 bell peppers.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Step 6 of 7
Place stuffed peppers in the pot. Close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 15 minutes. Select START/STOP to begin.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
1 cup
whole cashews, chopped
1/2 cup
fresh parsley, chopped
Step 7 of 7
When cooking is complete, serve immediately.
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
0.45kg
ground beef
1
small onion, peeled, finely chopped
190g
brown rice
236mL
chicken stock
60mL
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
150g
whole cashews, chopped
30g
fresh parsley, chopped
1 tablespoon
garlic powder
Ground black pepper, as desired
1 tablespoon
ground cinnamon
1/2 teaspoon
ground cloves
Kosher salt, as desired
3 tablespoon
paprika
1 1/2 teaspoon
ground cumin
1 pound
ground beef
1
small onion, peeled, finely chopped
1 cup
brown rice
1 cup
chicken stock
1/4 cup
dry white wine
7
large bell peppers, seeds and stems removed, tops chopped
