Here is a recipe that will keep you feeling stuffed all day. My Instant Pot Mushroom Couscous Stuffed Peppers! Hi friends, this is Jennifer from JENRON DESIGNS. Today I am sharing a tasty favorite from my meatless Monday recipe box. This is my Instant Pot Mushroom Couscous Stuffed Peppers.

You can check out other meatless Monday recipes like my Amazing Apricot Tagine and Mediterranean Couscous!

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Do you like hummus? Are you looking for a new stuffed pepper recipe to spice up those weeknight meals? My Instant Pot Mushroom Couscous Stuffed Peppers is low calorie, savory vegetarian dish that utilizes both the Instant Pot and Ninja Air Fryer all in one recipe.

If you have the Ninja Foodi all in one, it will make this recipe even easier. The Mealthy Crisplid is also a wonderful addition to the Instant Pot 6 or 8 Qt.

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Ingredients

Make sure to clean and wash all your lovely veggies. This recipe is not short on fresh produce and it really shows in the end results. It also has a delicious drizzle that is made from mixing hummus and sour cream with 2 tbsp of Harissa Tunisian Spice.

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Melt 1 tbsp butter in Instant Pot on the saute setting. Add in your almonds, scallion whites, couscous, 1 tsp Harissa or Tunisian Spice, and a pinch of salt. Cook, stirring until scallion whites are softened and couscous is lightly toasted 2-3 minutes.

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Then stir in 2 cups of stock, tomatoes, and mushroom slices. Seal and set your Instant Pot to cook at manual high pressure, for 8 minutes. Allow venting naturally, if you find there is excess liquid use a slotted Spurtle to remove the couscous mixture, for stuffing the pepper. Bake at 390 degrees for 10 minutes in the Ninja Air Fryer.

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*Note:

If you have extra couscous leftover. Keep warm in your Instant Pot and then use extra to make a bed for the peppers on your serving plate.

Remove peppers once the cooking time is complete with tongs. Drizzle with hummus sauce. Top with feta and reserved scallion greens before serving.

Harissa Tunisian Spice:

  • ground caraway seed
  • ground coriander
  • smoked paprika
  • turmeric
  • cayenne pepper
  • cinnamon
  • chili powder
  • garlic powder
  • ground black pepper 

You may also enjoy my other recipes made in the 3 Qt. Instant Pot HERE. It may be mini, but it does the job! Enjoy.

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Instant Pot Mushroom Couscous Stuffed Peppers

Instant Pot Mushroom Couscous Stuffed Peppers

Jennifer G
Prep Time 10 mins
Cook Time 20 mins
Resting Time 10 mins
Total Time 40 mins
Course Dinner, Lunch, Main Course, side, Side Dish
Cuisine American, Mediterranean, Morrocan, Vegetarian
Servings 4 people
Calories 640 kcal

Equipment

  • Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
  • Ninja Foodi or Air Fryer Or Mealthy CrispLid
  • Spurtles

Ingredients
  

  • 2  Green Bell Peppers Halved and seeded
  • 8 oz Mushrooms Rinsed and Sliced
  • 1 cup Feta Cheese Crumbles
  • 1 1/2 cup Israeli Couscous
  • 2 cup  Vegetable Stock
  • Scallions chopped (reserve the green tops for garnish)
  • 1 oz Almond Slices
  • 8 oz Hummus
  • 2 Roma Tomatoes Diced
  • 8 tbsp Sour Cream
  • 1 tbsp Olive oil for peppers
  • 4 tbsp Butter
  • 2 tbsp Harissa or Tunisian Spice plus 1 tsp for the couscous (attached recipe)
  • salt and pepper to taste

Instructions
 

  • Clean and wash all your lovely veggies.
  • Melt 1 tbsp butter in Instant Pot on saute. Add almonds, scallion whites, couscous, 2 tsp Tunisian Spice, and a pinch of salt. Cook, stirring until scallion whites are softened and couscous is toasted 2-3 minutes.
  • Stir in 2 cups of stock, tomato and mushroom slices seal and cook at manual high pressure, cook for 8 minutes.
  • Allow venting naturally, if you find there is excess liquid use a slotted spurtle to remove couscous mixture to stuff pepper.
  • While cooking couscous, combine hummus, sour cream, and remaining Tunisian Spice in a second small bowl. You can add water 1 tsp at a time until the mixture reaches a dressing consistency to drizzle. Season with salt and pepper.
  • Brush the outside of each bell pepper half with olive oil, and stuff as much filling as will fit inside. Top with 1/2 a pat of butter per pepper
  • Bake at 390 degrees for 10 minutes in the Ninja Air Fryer. If you have extra couscous use a bed for the peppers on a serving plate.
  • Remove pepper once the cooking time is complete with tongs. Drizzle with hummus sauce. Top with feta and reserved scallion greens and serve.

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More Meatless Options

Check out our Instant Pot Lentil Chili or our Roasted Moroccan Chickpea Tomato Soup.

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