Pressure Cooker Cajun-Spiced Stuffed Peppers Recipe

Pressure Cooker Cajun-Spiced Stuffed Peppers Recipe

How To Make Pressure Cooker Cajun-Spiced Stuffed Peppers

Cajun-spiced beef, corn, rice, onions, & herbs are loaded in these stuffed peppers. The best part is they only take 30 minutes to cook in a pressure cooker.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 4bell peppers,(small to medium-sized), any color
  • ¾lblean ground beef,(93% to 96%)
  • ¾cupcorn kernels,(fresh or frozen)
  • 1cupcooked rice,(any variety)
  • ¾cupred onion,diced
  • tspcajun seasoning blend
  • ½tspdried oregano leaves
  • ½tsppaprika
  • ¾tspkosher salt

To Serve:

  • ½cupmozzarella cheese,shredded
  • 2tbspparsley or cilantro,chopped


  1. Cut off the tops of the bell peppers and discard (or save for another purpose). Use hands to remove any seeds and white membranes so the peppers are clean and ready for stuffing.

  2. In a mixing bowl, combine the beef, corn, rice, red onion, and seasonings. Use your hands to mix everything together well, and then spoon the filling into the peppers, packing it in firmly.

  3. Place peppers next to each other in the cake pan, sitting upright like cups.

  4. Pour a cup of water into the inner pot of a 6-quart electric pressure cooker. Use the wire metal trivet to lower the cake pan into the pot. It should be resting on top of the trivet, a little bit above the water.

  5. Secure the lid on the pressure cooker and make sure the lid is set to its “Sealing” position. Select the “Manual” or “Pressure Cook” setting, and set the time to 15 minutes at high pressure.

  6. When the cooking program ends, perform a quick pressure release by moving the pressure vent to its “Venting” position. When the pressure has fully released, open the pot and sprinkle the peppers with the cheese and chopped fresh herbs.

  7. Wearing a pair of heatproof mitts, lift the trivet with the cake pan out of the pot. Don’t worry if some liquid has settled in the cake pan. Use a pair of serving spoons to remove the peppers from the pan and transfer to individual plates. Serve hot.


  • Calories: 457.75kcal
  • Fat: 25.99g
  • Saturated Fat: 11.65g
  • Trans Fat: 1.00g
  • Monounsaturated Fat: 9.94g
  • Polyunsaturated Fat: 0.97g
  • Carbohydrates: 29.48g
  • Fiber: 4.13g
  • Sugar: 7.57g
  • Protein: 25.31g
  • Cholesterol: 89.30mg
  • Sodium: 648.38mg
  • Calcium: 233.69mg
  • Potassium: 658.25mg
  • Iron: 3.29mg
  • Vitamin A: 273.33µg
  • Vitamin C: 156.78mg
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