PRESSURE-COOKER SPICY SAUSAGE AND BLUE CHEESE PEPPERS

Pressure-Cooker Spicy Sausage and Blue Cheese Peppers image

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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

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

Steps:

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 : Calories 509 calories, Fat 35g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 1336mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 23g protein.