Hot, Hot Summer Nights & Life with the Instant Pot…

The steady buzzzzzzz of the Katydid chorus, and the bass solo of the croaking Frog – a summer night’s serenade.
Michael P. Garofalo

Lazy day cooking, some leftovers, and the good old Instant Pot to the rescue…with an overload of sweet bell peppers and the thought of turning on the oven not even registering it was either the grill the or the instant pot as the preferred appliance of the night.

Of course, the first item on the list, the leftover peppers, and onions from Giada’s sausage and pepper recipe or at least a version of them.  I had a cup left and knowing that I add the same ingredients to the meat stuffing mix I was already ahead of thing as they also had the added garlic and basically ready without having to start with raw ingredients.

By all means, start with your own recipe for the peppers, but remember the short cooking time that the Instant Pot offers a big advantage for a weeknight dinner.  You can do all of the prep work a day or so ahead and cook the day of, for 8 minutes on High pressure and a 4 or so minutes rest, then release the pressure.  A lot of recipes say to use water in the bottom of the pot, well my thought is that even a pressure cooker can’t make water add any flavor to the dish.  So I added about 1/4 cup water and 3/4 cup marinara sauce as well as a little drizzle of sauce on the top of the peppers.

Also once the peppers were stuffed I gave it a little coating of the lovely shaved cheese blend before replacing the pepper lid…I have a recipe in the files here, but as I said make one of your own recipes the first go round.

Today’s recipe included:

1 cup peppers and onions, precooked
2 diced Campari tomatoes
fresh thyme leaves
fresh oregano
2 Italian sausage links
3/4 cups ground beef, or half beef and veal
1/4 cup water
3/4 cup marinara
Belgioiseo Shaved cheese blend…we love it!  What a time saver for everything!
*Instant Pot removable rack
Clean and stuff the peppers…

Add the water and sauce to the pot, place the rack in the pot,  “situate” your peppers on the rack, top with a little shaved cheese, top with pepper lit, drizzle with a bit of marinara.
Close the lid and close the vent, manually set IP to 8 minutes high pressure…when done, allow pressure to come down about 4 minutes, release pressure.  Carefully lift the peppers out, place on plates or platter, allow the sauce to simmer for 2-3 minutes, drizzle over hot peppers and serve.

 

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