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Pressure-Cooker Spicy Sausage and Blue Cheese Peppers

I inherited an old pressure cooker from my aunt many years ago, before I was married. I made this delicious recipe often back then, and I have since incorporated a few easy tweaks to adapt it to my modern pressure cooker. These pressure-cooker stuffed bell peppers are quick and easy, and make a delicious meal. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 35 min. Cook: 10 min.
  • Makes
    4 servings


  • 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 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.
Nutrition Facts
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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