Multi Cooker Stuffed Baby Peppers with Beef Rice


    Stuffed Baby Peppers with Beef Rice are my kids favorite Stuffed Peppers Recipe. They are filled with flavorful mixture of fluffy rice and delicious beef, then oven cooked until tender perfection. Top with cheese for melty perfection or sour cream for extra creaminess.

    Stuffed Baby Peppers with Beef Rice
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    Stuffed Baby Peppers with Beef Rice
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    Servings Prep Time Cook Time
    6 30minutes 45minutes
    Servings Prep Time
    6 30minutes
    Cook Time
    Servings: Units:
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      How to make Stuffed Mini Peppers
      1. Precook the rice - add the rice, broth and salt to a medium sized pot, cover with lid and bring to a boil. Cook for about 10 minutes or until the water evaporates. Open the lid, fluff with a fork and allow to cool.
      Make the Filling for the Mini Peppers
      1. Heat a couple tablespoons of oil in a skillet. Add diced onions and saute until slightly browned, stirring often, about 5 minutes. Next, add the shredded carrots, stir and saute another 5 minutes. Add the diced tomatoes and garlic and cook with the lid until the tomatoes are well softened, about 10 minutes. Remove from the skillet to a large bowl and allow to cool.
      2. While the mixture is cooking, prepare the peppers: Wash the baby peppers with a brush under running water. Hollow out the peppers by removing and discarding the tops and seeds.
      3. To the bowl add the ground beef, cooled rice, parsley, salt, pepper and paprika. Stir.
      4. Fill each pepper with the prepared filling by spooning it or by filling a ziplock bag, snipping the end and squeezing it into the mini peppers. Place the peppers into a 9in x12in baking dish.
      5. Combine the broth and salt until the salt dissolves. Pour the liquid around the peppers until it comes halfway to the peppers. Cover the baking dish with foil and bake for about 45 minutes or until the rice and peppers are soft.
      Make the Creamy Tomato Sauce
      1. Prepare the sauce while the peppers are baking. Heat a couple tablespoons of oil in a skillet. Add the diced onions and saute until slightly browned, about 5 minutes.
      2. Next, add the carrots and saute another 5 minutes. Follow by adding the tomatoes, wine and garlic and cook/simmer with the lid on until the tomatoes are almost puree-like, about 10 minutes.
      3. Lastly, add 1 cup of sour cream and bring the mixture to a boil. If the mixture is too thick, add cream or broth to thin. If too thin, continue cooking until it reduces. Finish by seasoning with salt and pepper, to taste.
      Serve the Stuffed Bell Peppers
      1. Add 6-7 baby bell peppers to a bowl, then top with the creamy tomato sauce or some sour cream. Finish with a sprinkling of chopped parsley.


      Substitute for beef-

      chicken breast/thighs, ground pork, ground turkey or breakfast sausage.

      Crock Pot Cooking Time -

      Instead of baking the Stuffed Mini Peppers can be cooked in the crock pot (slow cooker). If making in the slow cooker, place the peppers into the insert of the slow cooker, add the cooking liquid and cook on High for about 3-4 hours or Low for about 6 hours. The peppers are cooked when the rice and peppers are soft. Sprinkle with cheese and allow to melt. Serve.

      Instant Pot Cooking Time -

      The recipe will need to be reduced to 4 servings to fit in one layer along the bottom of a 6 qt Instant Pot (Pressure Cooker).
      Add the peppers and the liquid to the Instant pot. Cover with lid and turn the steam valve to "seal". Set the cooking time for "Manual" on "High" for 25 minutes. Then, open the steam valve and allow the pressure to release. Open the lid. Sprinkle the peppers with cheese and allow to melt. Serve.

      Nutrition Facts
      Stuffed Baby Peppers with Beef Rice
      Amount Per Serving
      Calories 545 Calories from Fat 216
      % Daily Value*
      Total Fat 24g 37%
      Saturated Fat 10g 50%
      Cholesterol 73mg 24%
      Sodium 2061mg 86%
      Potassium 1427mg 41%
      Total Carbohydrates 56g 19%
      Dietary Fiber 9g 36%
      Sugars 19g
      Protein 21g 42%
      Vitamin A 286.7%
      Vitamin C 505.4%
      Calcium 12.9%
      Iron 22.3%
      * Percent Daily Values are based on a 2000 calorie diet.
      Mike Pirano, chef who is specialized in Italian cuisine. Throught his travels accros all regions of Italy he mastered vast viriety of pasta dishes. Besides his undisputed cooking skills, his sence of humor is something that gets us all going every single day. His love of football and wine is now well known, but exact ingrediens of his marinara sauce is something he will not share with anyone.

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