Prep: 35 min. Cook: 10 min.
4 large sweet bell peppers
1 pound bulk spicy pork sausage
4 green onions, sliced
1 garlic clove, minced
1 cup cooked brown rice
1/3 cup pasta sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup crumbled blue cheese
1 cup beef broth
Cut tops from peppers and remove seeds. Finely chop enough tops to measure 1/4 cup for filling.
Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage, green onions, chopped peppers and garlic until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking up sausage into crumbles; drain. Press cancel.
Return to pressure cooker. Stir in rice, pasta sauce, oregano, salt and pepper. Gently stir in blue cheese. Fill peppers with sausage mixture. Wipe pressure cooker clean.
Place trivet insert and broth in pressure cooker; place peppers on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure.
1 stuffed pepper: 509 calories, 35g fat (14g saturated fat), 87mg cholesterol, 1336mg sodium, 27g carbohydrate (6g sugars, 5g fiber), 23g protein.
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