Servings: 4 large servings @6 SP per serving (Add SP if using cheese for a topping)

1 lb. lean ground beef 1 lb. lean ground beef
1/2 chopped onion ½ chopped onion
1 cloves garlic, minced 1 cloves garlic, minced
1 large green pepper, chopped 1 large green pepper, chopped
handful of spinach leaves, coarsely chopped handful of spinach leaves, coarsely chopped
1 (14.5 oz) can diced tomatoes with juices 1 (14.5 oz) can diced tomatoes with juices
1 (8 oz) can tomato sauce 1 (8 oz) can tomato sauce
1/2 cup beef broth ½ cup beef broth
1/2 cup long grain brown rice (uncooked) ½ cup long grain brown rice (uncooked)
1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
1/2 teaspoon salt ½ teaspoon salt
optional veggies: subheading: optional veggies:
1 cup mushrooms, chopped 1 cup mushrooms, chopped
1/2 Cup carrots, chopped ½ Cup carrots, chopped

Sauté ground beef in pressure cooker. When brown drain juice. Add onions and sauté for 2 minutes. Add remaining veggies and seasonings. Stir in uncooked rice.
Lock lid in place. Close vent. Set timer to 15 minutes. At end of cooking time do a 15 min NPR.
Serve with cheese for an optional topping.  I prefer pepper jack when topping with cheese.

Adapted from Barbara S at pressure cooking today "Stuffed Green Pepper Casserole".  Adapted from Barbara S at pressure cooking today "Stuffed Green Pepper Casserole".