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Instant Pot Burrito Bowl Stuffed Peppers on baking tray.
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Instant Pot Burrito Bowl Stuffed Peppers

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4
Calories: 336kcal
Author: Nisha Vora

Ingredients

Stuffed Peppers Ingredients

  • 4 medium to large bell peppers (red, orange, or yellow)
  • 1 1/2 cups cooked brown rice (can substitute another cooked grain of choice)
  • 4 cloves garlic, crushed
  • 1/2 cup sweet corn
  • 1 (15- ounce) can black beans, drained and rinsed
  • 1 teaspoon EACH: ground chili powder, onion powder, cumin, and paprika
  • 3 tablespoons nutritional yeast
  • 1 tablespoon agave nectar (or organic cane sugar)
  • 1/2 cup salsa of choice, plus more for serving
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Vegan Mexican Cheese Sauce (recipe below, or store-bought shredded vegan cheese)
  • 1 lime, juiced
  • Chopped cilantro for serving

Vegan Mexican Cheese Sauce Ingredients

  • 1 cup (~120g) raw cashews, soaked in water overnight (or soaked in boiling water for 1 hour; soak overnight if you don’t have a high-powered blender)
  • 1/2 cup (~112g) vegan unsweetened plain yogurt
  • 2 tablespoons water or vegetable broth
  • 1/2 cup (~120g) salsa of choice, (I used this one)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons nutritional yeast

Instructions

Stuffed Peppers Directions

  • In a bowl, mix together the cooked brown rice, garlic, black beans, corn, spices, nutritional yeast, agave, salsa, salt and pepper. Taste the mixture and adjust seasonings accordingly.
  • Cut off the top parts of each bell pepper and remove the membranes and seeds. Fill each pepper with the rice filling, but do not overstuff.
  • Pour 1/2 cup of water in the inner pot of the Instant Pot. Place the stuffed peppers on top of a steamer rack and place inside the inner pot.
  • Secure the lid and select the Pressure Cook or Manual setting at high pressure and reduce the cook time to 5 or 6 minutes (use 5 minutes for medium peppers, 6 minutes for larger peppers).
  • Once the timer is done, perform a quick pressure release by switching the Pressure Release knob from Sealing to Venting.
  • Open the lid and spoon some of the Vegan Cheese Sauce or shredded vegan cheese on top of each stuffed pepper. Close the lid for 2 minutes to heat up the cheese. Or, transfer the cheese-topped peppers to an ovenproof dish and place under your oven’s broiler for a few minutes until the cheese has melted.
  • Sprinkle on some lime juice and chopped cilantro. Serve with salsa of choice.

Vegan Mexican Cheese Sauce Directions

  • Drain the soaked cashews and pat dry. Add the cashews, along with the remaining cheese sauce ingredients, to a high-powered blender (or food processor). Blend until thick, creamy, and smooth. The sauce should be quite thick and creamy. Taste for seasonings.