Pimentões recheados na Instant Pot

Ingredientes

• 3/4 cup water
• 2 cups cooked and cooled rice (white or brown)
• 1 (10 ounce) can diced tomatoes
• 1 1/2 cups shredded cheese, divided (see notes)
• 2 cloves garlic, minced
• 2 teaspoons ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 4 large bell peppers, seeds and stems removed

Modo de preparo

1. 1

   Add the trivet insert to the Instant Pot...: Add the trivet insert to the Instant Pot and pour the water into the Instant Pot.

2. 2

   In a large bowl, stir together the rice...: In a large bowl, stir together the rice diced tomatoes, 1 cup shredded cheese, minced garlic, chili powder, cumin, garlic powder, onion powder, and paprika. Stuff each of the peppers with ¼ of the rice mixture.

3. 3

   Place the peppers in the Instant Pot, making...: Place the peppers in the Instant Pot, making sure they stand upright so the filling doesn’t spill out. Divide the remaining ½ cup of cheese over the top of the peppers.

4. 4

   Attach the lid and ensure the valve is...: Attach the lid and ensure the valve is in the sealing position. Cook on Pressure Cook-High for 10 minutes. Then allow the pressure to release naturally for 10 minutes. Switch the valve to venting and allow any additional pressure to release.

5. 5

   Serve the peppers garnished with chopped cilantro or...: Serve the peppers garnished with chopped cilantro or parsley. Enjoy immediately or store in an airtight container in the fridge for up to three days.