Pressure Cooker Stuffed Green Pepper Casserole

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 2 cloves Garlic
  • 2 Green peppers, large
  • 1/2 cup Onion
  • 1 handful Spinach, leaves
  • 1 (14.5 oz can Tomatoes, with juices

• Canned Goods

  • 1/2 cup Beef broth

• Condiments

  • 1 (8 oz can Tomato sauce
  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 1/2 cup Rice, long grain

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 cup Mozzarella cheese

Found on pressurecookingtoday.com

Description

Ingredients

• 1 lb. lean ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 large green peppers, chopped
• handful of spinach leaves, coarsely chopped
• 1 (14.5 oz) can diced tomatoes with juices
• 1 (8 oz) can tomato sauce
• 1/2 cup beef broth
• 1/2 cup long grain rice (uncooked)
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded mozzarella cheese

Directions

• Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
• Stir in green peppers, spinach, tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
• Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.