Instant Pot Burrito Bowl Stuffed Peppers

Name: Instant Pot Burrito Bowl Stuffed Peppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 medium to large bell peppers ((red, orange, or yellow)); 1 1/2 cup cooked brown rice ((can substitute another cooked grain of choice)); 4 clove garlic, (crushed); 1/2 cup sweet corn; 1 (15- ounce) can black beans, (drained and rinsed); 1 tsp EACH: ground chili powder, (onion powder, cumin, and paprika); 3 tbsp nutritional yeast; 1 tbsp agave nectar ((or organic cane sugar)); 1/2 cup salsa of choice, (plus more for serving); 3/4 tsp kosher salt; 1/2 tsp black pepper; 1/2 cup Vegan Mexican Cheese Sauce ((recipe below, or store-bought shredded vegan cheese)); 1 lime, (juiced); Chopped cilantro for serving; 1 cup (~120g) raw cashews, soaked in water overnight (or soaked in boiling water for 1 hour; soak overnight if you don’t have a high-powered blender); 1/2 cup (~112g) vegan unsweetened plain yogurt; 2 tbsp water or vegetable broth; 1/2 cup (~120g) salsa of choice, (I used this one); 1 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1 tsp kosher salt; 2 tbsp nutritional yeast

By Nisha Vora · Rainbow Plant LifePublic

Your rating · the average is public, yours is not

All the things you love about burritos and burrito bowls, conveniently stuffed into a healthy bell pepper!

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4

Vegetarian

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This recipe was taken from Instant Pot Burrito Bowl Stuffed Peppers · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

4medium to large bell peppers ((red, orange, or yellow))
1.5 cupcooked brown rice ((can substitute another cooked grain of choice))
4 clovegarlic, (crushed)
0.5 cupsweet corn
1(15- ounce) can black beans, (drained and rinsed)
1 tspEACH: ground chili powder, (onion powder, cumin, and paprika)
3 tbspnutritional yeast
1 tbspagave nectar ((or organic cane sugar))
0.5 cupsalsa of choice, (plus more for serving)
0.75 tspkosher salt
0.5 tspblack pepper
0.5 cupVegan Mexican Cheese Sauce ((recipe below, or store-bought shredded vegan cheese))
1lime, (juiced)
—Chopped cilantro for serving
1 cup(~120g) raw cashews, soaked in water overnight (or soaked in boiling water for 1 hour; soak overnight if you don’t have a high-powered blender)
0.5 cup(~112g) vegan unsweetened plain yogurt
2 tbspwater or vegetable broth
0.5 cup(~120g) salsa of choice, (I used this one)
1 tspground cumin
0.5 tspchili powder
0.5 tspsmoked paprika
1 tspkosher salt
2 tbspnutritional yeast

Steps

1
In a bowl, mix together the cooked brown rice, garlic, black beans, corn, spices, nutritional yeast, agave, salsa, salt and pepper. Taste the mixture and adjust seasonings accordingly.
2
Cut off the top parts of each bell pepper and remove the membranes and seeds. Fill each pepper with the rice filling, but do not overstuff.
3
Pour 1/2 cup of water in the inner pot of the Instant Pot. Place the stuffed peppers on top of a steamer rack and place inside the inner pot.
4
Secure the lid and select the Pressure Cook or Manual setting at high pressure and reduce the cook time to 5 or 6 minutes (use 5 minutes for medium peppers, 6 minutes for larger peppers).
5
Once the timer is done, perform a quick pressure release by switching the Pressure Release knob from Sealing to Venting.
6
Open the lid and spoon some of the Vegan Cheese Sauce or shredded vegan cheese on top of each stuffed pepper. Close the lid for 2 minutes to heat up the cheese. Or, transfer the cheese-topped peppers to an ovenproof dish and place under your oven’s broiler for a few minutes until the cheese has melted.
7
Sprinkle on some lime juice and chopped cilantro. Serve with salsa of choice.
8
Drain the soaked cashews and pat dry. Add the cashews, along with the remaining cheese sauce ingredients, to a high-powered blender (or food processor). Blend until thick, creamy, and smooth. The sauce should be quite thick and creamy. Taste for seasonings.

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Per portion

Calories: ~5.3 kcal
Protein: ~2.1 g
Fat: ~0.4 g
Carbs: ~16.6 g
Fiber: ~2.6 g
Sodium: ~1016 mg

12 ingredients still need USDA food links. cooked brown rice ((can substitute another cooked grain of choice)), sweet corn, EACH: ground chili powder, (onion powder, cumin, and paprika), black pepper, Chopped cilantro for serving, ground cumin, chili powder are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

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