Instant Pot Unstuffed Peppers
Equipment
- Instant Pot
Ingredients
- 1 1/2 cup vegetable broth
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 medium red bell peppers cut into large pieces
- 8 oz mushrooms thickly sliced
- 3/4 cup walnut pieces
- 1 tsp cumin
- 1 1/2 tsp chili powder
- 1 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 cup brown rice uncooked
- 8 oz can of tomato sauce
Instructions
- Turn your Instant Pot on to SAUTE. Add a couple tablespoons of the broth and then add the onions, garlic, peppers and mushrooms, walnuts and all the seasonings. Saute for 2-3 minutes, just until all the veggies begin to become soft.
- Add the remaining broth, the rice and tomato sauce and stir to combine flavors. Make sure everything is pushed down and covered by the liquid. Close and lock the lid. Set the venting knob to SEALING. Under PRESSURE COOK, select high and set the timer for 22 minutes (remember it will take 10-15 minutes for the pressure to build).
- When the timer goes off, allow the Instant Pot to release the pressure naturally (this may take 10 minutes). Carefully open and remove the lid. Serve immediately.
Nutrition with Essential Amino Acids
Nutrition Facts
Instant Pot Unstuffed Peppers
Amount Per Serving (1 cup)
Calories 295.47
Calories from Fat 140
% Daily Value*
Fat 15.58g24%
Saturated Fat 1.64g10%
Sodium 346.27mg15%
Potassium 708.24mg20%
Carbohydrates 44.98g15%
Fiber 7.16g30%
Sugar 10.7g12%
Protein 7.79g16%
Vitamin A 2673.26IU53%
Vitamin B1 0.28mg19%
Vitamin B2 0.19mg11%
Vitamin B3 3.2mg16%
Vitamin B5 0.87mg9%
Vitamin B6 0.85mg43%
Vitamin C 126.56mg153%
Vitamin E 3.14mg21%
Vitamin K 13.73µg13%
Calcium 79.83mg8%
Copper 0.51mg26%
Folate 77.61µg19%
Iron 3.19mg18%
Manganese 1.58mg79%
Magnesium 86.07mg22%
Phosphorus 204.01mg20%
Selenium 5.58µg8%
Zinc 1.61mg11%
Ess-Arginine 656mg
Ess-Histidine 150mg
Ess-Isoleucine 233mg
Ess-Leucine 429mg
Ess-Lysine 205mg
Ess-Methionine 93mg
Ess-Phenylalanine 297mg
Ess-Threonine 230mg
Ess-Tryptophan 72mg
Ess-Valine 294mg
* Percent Daily Values are based on a 2000 calorie diet.
