Stuffed Bell Peppers

Loaded with veggies, beans, and rice, these peppers are cooked to tender perfection in the Instant Pot®. Use this recipe as a substantial side dish or even as a meal on its own.

• Hands-On Time: 15 minutes

• Cook Time: 15 minutes

Serves 4

4 large bell peppers

2 cups cooked white rice

1 medium onion, peeled and diced

3 small Roma tomatoes, diced

1/4 cup marinara sauce

1 cup corn kernels (cut from the cob is preferred)

1/4 cup sliced black olives

1/4 cup canned cannellini beans, rinsed and drained

1/4 cup canned black beans, rinsed and drained

1 teaspoon sea salt

1 teaspoon garlic powder

1/2 cup vegetable broth

2 tablespoons grated Parmesan cheese

1 Cut off the bell pepper tops as close to the tops as possible. Hollow out and discard seeds. Poke a few small holes in the bottom of the peppers to allow drippings to drain.

2 In a medium bowl, combine remaining ingredients except for broth and Parmesan cheese. Stuff equal amounts of mixture into each of the bell peppers.

3 Place trivet into the Instant Pot® and pour in the broth. Set the peppers upright on the trivet. Lock lid.

4 Press the Manual button and adjust time to 15 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.

5 Serve immediately and garnish with Parmesan cheese.