By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
501 cal · 40 min
Pressure Cooker Cajun-Spiced Stuffed Peppers
Recipe GLPR0cee08bd4abe08
Vibrant bell peppers filled with seasoned lean ground beef, corn, and rice, cooked quickly in a pressure cooker. This Cajun-inspired main course is naturally lean, flavorful, and ready in just 40 minutes. Top with mozzarella cheese and fresh herbs for a satisfying one-pot meal.
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Ingredients
4 small- to medium-sized bell peppers, any color
3/4 pound lean ground beef (93% to 96% lean)
3/4 cup corn kernels, fresh or frozen
1 cup cooked rice, any variety
3/4 cup diced red onion
1 1/2 teaspoons Cajun seasoning blend
1/2 teaspoon dried oregano
1/2 teaspoon paprika
3/4 teaspoon kosher salt
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley or cilantro
Directions
Cut the top 1/2 inch off each bell pepper and remove the seeds and membranes. Reserve the pepper tops.
In a large bowl, combine the lean ground beef, corn kernels, cooked rice, diced red onion, Cajun seasoning blend, dried oregano, paprika, and kosher salt. Mix gently but thoroughly until evenly blended.
Stuff each bell pepper with the beef and rice mixture, packing it down slightly. Replace the pepper tops on each stuffed pepper.
Add 1 cup of water to your pressure cooker and place the trivet or steamer basket inside. Arrange the stuffed peppers upright on the trivet.
Close and seal the pressure cooker lid. Cook at high pressure for 12 minutes.
Allow the pressure to release naturally for 5 minutes, then carefully release any remaining pressure using the quick-release valve. Remove the lid.
Using tongs, carefully remove the stuffed peppers from the pressure cooker and transfer to serving plates.
Top each pepper with shredded mozzarella cheese and fresh chopped parsley or cilantro. Serve warm.
Comments
This is a solid weeknight recipe that hits ingredient availability and cost well for Charlotte; everything is routine at Harris Teeter or Food Lion, and the ground beef and peppers typically run $8–10 total for four servings, or about $2–2.50 per plate. The stated 40 minutes is fair if you buy a spice blend, though manual seasoning or missing the blend adds five minutes. The real strength is household fit: a pressure cooker dish that needs almost no attention once sealed, reheats perfectly, and feeds a family cleanly. Southern Louisiana flavour lands naturally here, though the recipe is generic enough that it misses the chance to use local cornmeal or a collard-and-rice variation that would feel more rooted.
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