If you love this recipe, you’ll also love these easy ground beef recipes: ground beef tacos, sheet pan mini meatloaves, Instant Pot bolognese, ground beef taquitos, Instant Pot Swedish Meatballs, Instant Pot meatballs and sauce, and stuffed peppers.

Simple Ingredients Needed

This easy quesadilla recipe makes 4 quesadillas using pantry staple ingredients.

• 1lb ground beef (85/15 or 90/10 fat content)
• 1 package of taco seasoning or 2 tablespoons homemade taco seasoning
• 1/3 cup water
• 4 large flour tortillas (6 or 8-inch size)
• 1 cup shredded cheddar cheese
• Spray cooking oil (I use avocado oil spray)

My favorite tortilla brands: Siete almond flour, Maria & Ricardo, and Vista Hermosa. Or make your own homemade tortillas.

Pro Cheese Tip: You can use pre-shredded cheese (cheddar cheese or a Mexican blend); however, I recommend buying cheese in a block and grating at home. This is not only cheaper, but also tastes better and melts perfectly. Or, use sliced cheese. You’ll need 1-2 slices per quesadilla (4-8 slices total).

Equipment

• 1 large skillet for browning the ground beef
• 1 sheet pan, baking sheet, or cookie sheet for cooking the quesadillas in the oven

How to Make Your Own Taco Seasoning

I use a taco seasoning packet to make this ground beef quesadilla recipe, but you can also make homemade taco seasoning. To make your own taco seasoning, mix together…

• 1 tablespoon chili powder
• 1/2 tablespoon ground cumin
• 3/4 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon black pepper

How to Make Ground Beef Quesadillas

Turn on your oven broiler to medium heat (400F).

Step 1: Brown & Season Ground Beef

• Spritz a large skillet with cooking oil (I use avocado oil spray). Or add a drizzle of olive oil.
• Turn on the stove-top burner to medium-high heat. Add the ground beef to the hot skillet. Break up the ground beef with a wooden spoon and cook, stirring every couple of minutes, for 5 minutes.
• Once mostly cooked, with just a bit of pink left in the ground beef, drain grease/fat from the skillet.
• Evenly sprinkle the taco seasoning over the beef, then add 1/3 cup of water. Stir the seasoning and water into the ground beef until well incorporated.
• Simmer for 3-4 minutes, until the water has cooked out. Turn off the heat.

Step 2: Assemble Quesadillas

• Place the tortillas on a sheet pan.
• Sprinkle cheese (2 tablespoons) over half of each tortilla.
• Add 1/2 cup cooked ground beef mixture over the top of the cheese, followed by 2 more tablespoons of cheese over top the ground beef. Fold each tortilla half over the filling.

Step 3: Broil the Quesadillas for 3-4 Minutes on Each Side

• Spritz the top of each quesadilla with oil (just a spritz). This is how you make a crispy tortilla!
• Place the quesadillas in the oven, under the broiler.
• Cook for 3-4 minutes on one side, or until the tops of the tortillas appear golden and crisp.
• Remove from the oven and use a spatula to flip the tortillas. You shouldn’t need to spritz this side with oil.
• Place the quesadillas back under the broiler and cook for another 3-4 minutes, or until the tops are golden brown and crisp and the cheese has fully melted.
• Remove from the oven and enjoy warm!
• Enjoy whole, or allow the quesadillas to cool for a few minutes (about 3-4 minutes), then use a sharp knife to cut the quesadillas into 2-4 pieces.

Topping Ideas

Enjoy the quesadillas as-is, or here are great options for toppings…

• salsa, pico de gallo, salsa verde, or fermented salsa
• sour cream
• chopped fresh cilantro (how to store cilantro so it stays fresh for weeks)
• chopped radishes (finely chop, then sprinkle with lime juice and salt)
• cilantro-lime slaw
• avocado slices
• guacamole

How to Store & Reheat 

• Fridge: Store leftover quesadillas in an air-tight container for up to 2 days.
• Reheat the quesadillas in the microwave or the stove-top until warm.
• Leftover Ground Beef: If you have leftover cooked ground beef (or make a big batch of the meat by doubling the recipe), store the meat in an air-tight container for up to 4-5 days. Use the meat mixture to make taco salads, more quesadillas, tacos, or taquitos.

What to Serve With a Beef & Cheese Quesadilla

• Instant Pot Cuban Black Bean Soup
• Instant Pot Black Beans or Pinto Beans
• Instant Pot Rice (stir in chopped fresh cilantro and lime juice after cooking for a Chipotle-style rice)
• Individual Fruit or Fruit Salad
• Tortilla chips with salsa or guacamole
• Cilantro-Lime Slaw
• Kale Slaw
• Roasted Frozen Vegetables (like broccoli)
• Roasted Green Beans & Carrots
• Roasted Sweet Potato
• Green Salad with Vinaigrette Dressing

If you love easy Instant Pot recipes like this hearty sauce, you’ll also love: Instant Pot chicken fried rice, Instant Pot beef vegetable soup, Instant Pot meatballs and spaghetti sauce, and Instant Pot Swedish Meatballs.

Ingredients Needed to Make The Best Bolognese Recipe

• 1 1/2 pounds ground beef (preferably 85/15 or 90/10 fat content)
• 1 medium white or yellow onion, diced
• 3 large carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon paprika
• 3 bay leaves
• 1- 28 ounce can of crushed tomatoes
• 1-6 ounce can of tomato paste
• 1/2 cup red wine (any variety) or beef broth
• 1/4 cup chopped fresh parsley

How to Make: Step-By-Step Instructions

Step 1: Saute the Vegetables and Meat

• Turn the Instant Pot to Saute (press the sauté setting button on the front of the pot).
• Once hot, add olive oil. Add the vegetables, sprinkle with a pinch of salt, and saute until the onion begins to turn translucent.
• Add the ground beef and cook until browned and cooked through.
• Add all seasonings (except the bay leaves) and stir to combine well.
• Cancel saute mode.
• Make sure there aren’t any browned bits stuck to the bottom of the pan as this will cause a burn notice while pressure cooking. Use a wooden spoon to scrape up any bits left on the bottom of the pot before proceeding with step 2.

Step 2: Add the Tomato Paste, Crushed Tomatoes, Wine, and Bay Leaves

• Add the tomato paste and stir to combine.
• Then add the crushed tomatoes and wine or broth to the top of the mixture. DO NOT stir. Add the bay leaves.

Step 3: Pressure Cook for 20 Minutes

• Place the lid on the Instant Pot (or electric pressure cooker of choice), turning to seal the top on the pot.
• Turn the pressure valve on top of the lid to Sealed.
• Set the pot to Manual/Pressure Cook on high pressure for 20 minutes.

Step 4: Natural Pressure Release for 10 Minutes, Then Quick Release

• When cooking is complete, let pressure release naturally from the pot for 10 minutes (no need to do anything).
• Then release the remaining pressure by turning the valve from Sealed to Venting. The remaining pressure will spew from the top of the lid. Once the pressure has been fully released, open the lid.

Step 5: Remove Bay Leaves & Taste Test

• Remove bay leaves and stir. Add the fresh parsley, and stir again.
• Taste and salt accordingly (adding more salt if needed). If you add pecorino romano cheese or parmesan cheese, these ingredients will also add to the saltiness of the dish.

How to Serve With Pasta

When we were in Italy last year, we took a pasta-making class where we learned how to properly serve pasta and sauce. Turns out, I’ve been doing this wrong for years.

Here’s how to authentically serve pasta with my version of traditional bolognese sauce…

• Cook the Pasta: While the sauce is pressure cooking, cook the pasta of choice on the stove-top. I recommend a thicker pasta that will hold up to thick sauces like this recipe: a wide pasta like tagliatelle is the traditional choice, spaghetti, or a tube-shaped pasta.
• Separate Pasta From Water: When the pasta is al-dente (cooked, but with a firm bite), use a fine mesh sieve strainer to remove the pasta from the cooking water. Do NOT dump the water.
• Reserve 1/2 Cup Pasta Cooking Water: Use a measuring cup to scoop out some of the pasta water from the pot (about 1/2 cup).
• Add Pasta & Cooking Water to Sauce: When the sauce is ready, add the cooked pasta directly to the Instant Pot, along with a small amount of the pasta water. The starchy water will bind the sauce to the pasta.
• Toss to Combine: Combine the pasta and sauce, adding more water if needed.
• Serve: Now, toss the remaining pasta water and serve the spaghetti bolognese perfectly married with the pasta in bowls or plates.

How to Store & Reheat 

• Store the leftover sauce (with or without pasta) in an airtight container for up to 4-5 days in the fridge.
• Or freeze the sauce in an air-tight, freezer-safe container or bag for up to 3 months. Defrost in the fridge before reheating.
• Reheat in the microwave for a couple of minutes, until warm. Or, warm on the stove-top in a skillet.

What to Serve With This Sauce

Whether you’re serving the sauce with pasta, zucchini noodles, or spaghetti squash, here are some side dishes to serve with this delicious recipe.

• Salad with Vinaigrette Dressing
• Frozen Roasted Vegetables (like broccoli)
• Caprese Salad (fresh mozzarella, basil, and sliced tomatoes with a sprinkle of salt, drizzle of olive oil and balsamic vinegar)
• Garlic Bread
• Warm Sourdough Bread
• Panzanella Salad

The Instant Pot makes the absolute best healthy soup recipes, from quick chicken noodle soup to chicken and rice soup and Instant Pot broccoli cheese soup to classic beef chili.

Equipment Needed

• 1 6 or 8 Quart Instant Pot for browning the beef, sautéing the veggies, and cooking the soup
• 1 medium bowl for whisking the broth ingredients

Step 1: Season Beef With Salt

Sprinkle the beef with 1/2 teaspoon of salt. Let the salt rest on the beef while chopping the veggies. 

Step 2: Combine Broth & Seasonings

In a medium-size bowl, whisk the broth, tomato paste, oregano, thyme, remaining salt, and pepper. 

Step 3: Brown the Beef Using the Saute Function

Add 1 tablespoon of olive oil to the Instant Pot. Turn on the Saute function (press the Saute button on the front of the pot).

Once hot, add half the beef. You’ll have to work in batches, probably two batches since all the beef won’t fit in the pot. Brown the beef on each side for just a couple of minutes. Set aside on a plate.

Add the additional olive oil and remaining beef. Brown again. Set the meat aside on the plate. 

Step 4: Saute Veggies Using the Saute Function

Add the butter to the hot Instant Pot. Add all the veggies, saute for 4-5 minutes until they begin to sweat. You don’t want the veggies to stick to the bottom of the Instant Pot, so don’t let the veggies brown. This is just a quick saute.

Once done, press Cancel to turn off the saute function. 

Step 5: Add Broth, Loosen Bits, & Add Beef

Add the broth mixture to the Instant Pot, scraping up any bits on the bottom of the pot with a wooden spoon. This is very important. If bits are left on the base of the pot, the Instant Pot may flash a burn notice when coming to pressure. 

Add the beef to the pot, don’t stir. 

Step 6: Pressure Cook for 35 Minutes

Secure the lid on the pot. Turn the steam valve on the lid to Sealed.

Set the Instant Pot to Manual, High Pressure for 35 minutes. On new models, the Manual button is labeled, Pressure Level. 

Step 7: Naturally Release Pressure, Then Perform a Quick Release

Once the soup is done cooking (the Instant Pot will beep), let the pressure naturally release from the pot for 10 minutes. Don’t touch the Instant Pot during this time. The screen on the front of the pot will begin counting up, until it reads 10:00.

At this time, quickly move the steam valve on top of the lid from Sealed to Venting. The remaining steam/pressure will quickly spew from the valve (careful with your hand).

Once all the pressure has been released, open the lid. Your soup is ready to enjoy.

How to Thicken Instant Pot Beef Stew

If you’d prefer a thicker stew, add arrowroot starch or cornstarch, both are thickening ingredients.

• Use 1 tablespoon of arrowroot starch mixed with 2 tablespoons of water in a small bowl.
• For a thicker stew, use 2 tablespoons of arrowroot starch mixed with 3 tablespoons of water.
• Mix the ingredients in a small bowl, then add to the cooked soup to make a thicker stew.
• Once added, press Saute, and allow the soup to simmer for a few minutes (about 3-5 minutes) to slightly thicken. Stir frequently during this time. 

What to Serve With Homemade Vegetable Beef Soup

This comforting soup is the perfect meal on its own, or add a side. Here are a few of my go-to sides.

How to Store and Reheat

• Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
• This soup also freezes well. Store in the freezer for up to 3 months. Defrost in the fridge or at room temperature before reheating.
• Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. This soup is a fantastic option to pack in a thermos for school lunch (or work).

If you love this easy Instant Pot recipe, you’ll love also: Instant Pot chicken fried rice, Instant Pot beef vegetable soup, Instant Pot meatballs and spaghetti sauce, and Instant Pot Spaghetti Bolognese.

Instant Pot Swedish Meatballs are a Quick, Family-Friendly Dinner

Instant Pot recipes are one of the easiest and best ways to get a quick family meal on the table during the busy week. Usually something like a from-scratch chicken soup, Italian meatballs and homemade sauce, or delicious Swedish meatballs would take hours to prepare.

But not with the Instant Pot!

Keeping a few electric pressure cooker recipes in your meal rotation, like today’s easy Instant Pot recipe, is a great way to simplify family meals.

What are Swedish Meatballs? Traditional Swedish meatballs are made with allspice, then served in a creamy sauce (made with sour cream). The allspice gives the meatballs a distinct, unique flavor. This homemade recipe sticks to the traditional version as closely as possible, giving the meatballs and sauce that unique flavor that we all love about this classic Swedish dish!

Ingredients Needed

Meatballs

• 1 lb ground beef (85/15 or 90/10 fat content)
• 1 lb ground turkey (93/7 fat content)
• 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)
• 1/3 cup whole milk (or unsweetened plant-based milk)
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh parsley (or 1½ teaspoons dried parsley)
• 1 teaspoon salt (this is based on taste preference)
• 1/2 teaspoon black pepper
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 2 Tablespoons extra virgin olive oil or avocado oil

Sauce

• 2 cups beef stock or beef broth
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons cornstarch or arrowroot starch
• 2 Tablespoons cold water
• 1/2 cup full-fat sour cream

Equipment Needed

• 6 or 8 Quart Instant Pot or electric pressure cooker of choice to cook the sauce and meatballs
• 1 large bowl for combining the meatball ingredients
• cookie scoop (optional) for forming the meatballs

Step 1: Form the Meatballs

Add all the meatball ingredients (except the olive oil) to a large bowl. Using clean hands, combine the ingredients: ground beef, turkey, panko breadcrumbs, milk, garlic, parsley, salt, pepper, allspice, and nutmeg. Roll the meatball mixture into 1-inch balls, making them tight (approx. 24-30 meatballs).

Step 2: Brown the Meatballs

Set the Instant Pot to the saute function (press the saute button on the front of the Instant Pot). Once hot, add the 2 tablespoons of oil.

Brown the meatballs in a single layer for 2-3 minutes on each side. Remove the meatballs to a plate once brown on each side. Work in batches as not all 24-30 meatballs will fit in the Instant Pot to brown at one time. Once all the meatballs are brown, turn off the saute function on the Instant Pot.

Step 3: Add the Sauce Ingredients to the Instant Pot

Add a splash of the beef broth to the Instant Pot. Use a wooden spoon to stir the sauce and scrape up any of the bits stuck to the bottom of the Instant Pot liner. The bits add great flavor to the sauce! Then add the remaining broth and Worcestershire sauce and gently stir to combine.

Step 4: Return the Meatballs to the Instant Pot

Add all the meatballs to the sauce in the Instant Pot.

Step 5: Cook the Meatballs and Sauce for 8 Minutes

Close the lid on the Instant Pot. Set the valve, located on top of the lid, to Sealed. Turn on the Instant Pot to Manual/Pressure Cook (high pressure) for 8 minutes.

Step 6: Naturally Release Pressure, Then Perform a Quick Release

When the cooking time is up, the Instant Pot will beep. Let the pressure release naturally for 10 minutes (let the Instant Pot sit undisturbed during this time).

Then, after 10 minutes, move the valve on top on the lid from Sealed to Venting. This will release all the remaining pressure/steam from the Instant Pot. Once all the steam has been released, open the lid.

Step 7: Finish Making the Sauce

• Remove the cooked meatballs from the Instant Pot to a clean plate.
• Set the Instant Pot to Saute.
• Add the cornstarch (or arrowroot starch) and water to a small bowl. Whisk the ingredients to create a slurry, then add to the sauce in the Instant Pot. Allow the sauce to thicken with the heat, stirring occasionally, for a few minutes.
• Now it’s time to add the sour cream. If you add the sour cream directly to the hot liquid it will curdle. Instead, temper the sour cream by adding the sour cream to a small bowl, then add a small amount of the hot sauce from the Instant Pot (about 2 tablespoons of the hot liquid). Whisk the mixture, then slowly pour it into sauce, stirring to combine.
• Finally, return the meatballs to the thickened sauce in the Instant Pot.

Now the meatballs and sauce are ready to enjoy!

How to Serve

Serve this Instant Pot Swedish meatballs recipe over cooked egg noodles, mashed potatoes (I love to make Instant Pot mashed potatoes), rice (the Instant Pot is the best way to cook rice), or polenta. You may want to add a side as well; however, you don’t need one.

Pro Cooking Tips

• Avoid the Burn Warning: After using the saute function to brown the meatballs in the Instant Pot, add a small amount of broth and use a wooden spoon to scrape up all the bits that are stuck to the bottom of the Instant Pot liner. Removing the bits from the bottom of the liner will ensure you don’t get a burn notice during the pressure cooking step.
• Make Juicy Meatballs: The higher the fat content in the ground beef, the juicer the meatballs will be. Using 85/15 or 90/10 ground beef will result in the juiciest meatballs. Also, don’t over mix the meatball mixture when combining the ingredients. The milk and breadcrumbs also help to create tender meatballs, so don’t skip these ingredients.
• Check the Sealing Ring: Check the silicone ring that lines the interior of the Instant Pot lid before closing the lid and cooking the sauce and meatballs. It’s easy for this lid to loosen after cooking or in storage. If the ring isn’t on top, the Instant Pot won’t ever come to pressure and cook the food.

Step by Step Instructions

Step 1: Add the Sauce to the Instant Pot

Add all the sauce ingredients to the Instant Pot. Stir to combine the ingredients.

Step 6: Natural Pressure Release for 10-15 Minutes

How to Serve

There are many other ways to serve this Instant Pot meatballs recipe and the sauce. Here are a few of my favorite options.

• Meatball Subs: Cut a baguette in half, spoon the meatballs and sauce over the baguette, then top with fresh mozzarella cheese and basil. Melt the cheese under the oven broiler, on a sheet pan, for just a couple of minutes.
• Over Spaghetti Squash: This is a great option if you’re eating low carb. Cook spaghetti squash in the oven (you can do this ahead of time), then spoon the sauce and meatballs over the “noodles.”
• Over Zucchini Noodles: Another great low-carb option. Saute zucchini noodles in a skillet, then add the sauce and meatballs over the “zoodles.”

Pro Tips for Making the Best Meatballs and Spaghetti Sauce in the Pressure Cooker

If you’re new to Instant Pot cooking, check out 16 Must-Know Instant Pot Tips and Tricks. Here are a few tricks to keep in mind when making this recipe.

• Avoid the Burn Warning: The best way to avoid the burn notice is to make sure there’s nothing stuck to the bottom of the Instant Pot liner. This is why the sauce is added first, then the meatballs. Follow this order and you’ll avoid this malfunction error known as the “burn warning.”
• Make Juicy Meatballs: The higher the fat content in the ground beef, the juicer the meatballs will be. Using 80/20 or 85/15 ground beef will result in the juiciest meatballs. Also, don’t over-mix the meatball mixture when combining the ingredients. The milk and oats (or breadcrumbs) also help to create tender meatballs, so don’t skip these ingredients.
• Check the Silicone Ring: Check the silicone ring that lines the interior of the Instant Pot lid before closing the lid and cooking the sauce and meatballs. It’s easy for this lid to loosen after cooking or in storage which can result in a cooking malfunction.

Storing, Freezing, and Reheating Instructions

• How to Freeze Raw Meatballs: Combine the meatball ingredients, then shape into balls. Line the shaped meatballs on a sheet pan that’s lined with parchment paper. Freeze the raw meatballs on the sheet pan. Once frozen, dump the meatballs into a gallon-size freezer bag. Freeze for up to 2 months. When you’re ready to cook the meatballs, place them on a sheet pan or plate and defrost in the fridge overnight. Some folks cook frozen meatballs in the Instant Pot, but this isn’t something I’ve had good experience with.
• How to Freeze Cooked Meatballs and Sauce: Spoon the cooked meatballs and sauce in a freezer-safe bag or container (once cool). Freeze for up to 2 months. Defrost in the fridge, then reheat in a skillet over the stove-top, or in the oven at 300F in a baking dish for about 10-15 minutes.
• Reheating: Reheat cooked meatballs and sauce in the microwave or on the stove-top (in a skillet) over low-medium heat. I like to serve the reheated meatballs and sauce with leftover pasta for a hot school lunch. (How to serve a hot lunch for school and hot school lunch ideas.)

What are Short Ribs?

Beef short ribs are from the beef chuck of a cow, taken near the breastbone. Short ribs are narrow cuts of beef that are tough until slowly braised for a long time. Short ribs are best treated like other tough cuts of meat (like a chuck roast used to make Instant Pot beef roast and veggies) braised at a low temperature for several hours (in this case about 2 1/2 hours using the oven cooking method). The end result is flavorful, fall-off-the-bone beef.

This short ribs recipe is simple and mostly a hands-off process. All the magic happens during the slow braising process. As long as you have 20 minutes to chop and brown the meat and veggies, and a bit of patience (for the 2 1/2 hour braising time), you can easily make this short ribs recipe.

Short ribs are easy to find at the grocery store. The ribs are inexpensive compared to other cuts of beef, like ribeye or New York Strip steak. This recipe will feed 4 people for about $3-5 per person. That’s not bad, especially considering that a braised short rib can easily cost $25+ at a restaurant.

Short ribs are not the same as back ribs. Back ribs, as is typical with barbecue recipes, are elongated and the meat is found between the bones. With short ribs, the meat is found on the top and bottom of the bone.

Ingredients Needed

• 2 tablespoons extra virgin olive oil
• 3 pounds bone-in beef short ribs
• 1 medium onion (white or yellow sweet onion)
• 7 carrots
• 6 cloves of garlic
• 2-3 fresh rosemary sprigs (alternatively, you could use a medley of fragrant herbs like fresh sprigs of thyme and rosemary sprigs)
• salt
• ground pepper
• 1 cup chicken broth/stock or beef broth/stock
• 1 cup red wine (any kind, no need to get a fancy bottle of wine)
• 2 tablespoons all purpose flour (whole wheat, all-purpose white, or einkorn-used to thicken the sauce)

Step 1: Salt The Meat

Generously sprinkle the bone-in short ribs with salt, on all sides. I use a fine salt (Real Salt is my favorite brand). There’s no need to trim excess fat away from the short ribs. The fat adds so much flavor and it’s what makes this cut of meat so desirable.

Step 2: Brown The Short Ribs

Add 2 tablespoons of olive oil to a large Dutch oven or braiser pot. Heat oil over high heat. Place ribs in the hot oil, browning on two sides for about 4-5 minutes each. I recommend browning on each side with the fat as this is where the flavor is. You may need to work in batches to brown all the meat. Once brown, remove the browned ribs from the pot and let rest on a cutting board or plate.

Step 3: Cook The Onions, Carrots, and Garlic

If there’s a lot of excess fat/juices in the pot, drain the fat, leaving behind just about a tablespoon of fat. Over medium-high heat, add yellow onion slices, about 7 halved carrots, and 6 cloves of garlic to the hot pot. Sprinkle with a pinch or two of salt and saute for about 5 minutes. Then sprinkle the veggies with 2 tablespoons of all-purpose flour, stirring to coat the veggies.

Step 4: Add The Stock/Broth, Red Wine, and Rosemary

Pour 1 cup of either chicken or beef stock (or homemade broth) to the pot, along with 1 cup of red wine (any kind; no need for expensive stuff). Give everything a stir, until the flour is mostly dissolved.

Add the short ribs back to the pot, nestling the meat in the liquid (they shouldn’t be submerged), along with 2-3 fresh rosemary sprigs and a few turns of black pepper and more salt. Bring the ingredients to a boil, then reduce to a simmer and place the lid on the pot.

Step 5: Braise The Short Ribs in The Oven

Place the Dutch oven in a preheated 325F oven and braise for 2 1/2 hours. The low heat and long cooking time allow the ribs to cook to perfection in the braising liquid. Once done, remove the pot from the oven. The short ribs should be bone tender and fall right off the bone with a fork.

How to Make Short Ribs in The Slow Cooker

The good news is you don’t have to be home all day to make this recipe.

Instead of braising short ribs in the oven, you can use the slow cooker instead. This is a great way to turn this recipe into a quick weeknight meal. Follow steps 1-4, then pour everything in a slow-cooker. Cook on low for 7-8 hours or high for 3-5 hours.

How to Store and Reheat

Store leftover ribs in an airtight container with a little bit of the sauce along with any leftover carrots. Reheat in a skillet on the stove-top or the microwave with the sauce. The sauce will keep the meat from drying out when reheated.

How to Serve

Short ribs can be prepared for a dinner recipe all year-long, but I think they’re perfect to keep on rotation during the colder months when we all want a warm, cozy, and hearty dish. This meal checks all the boxes. (Here are 64 meal ideas to keep on rotation.)

To serve, carefully spoon as many short ribs onto a plate or bowl, spoon the thickened juices over the top, along with the carrots and onions. And serve with a side…

• Crusty Bread: Homemade crusty bread is so easy to make and it’s the perfect way to soak up some of the sauce as well.
• Biscuits: Make buttery einkorn biscuits to serve with the beef and carrots.
• Salad: Serve a side salad with homemade vinaigrette.
• Instant Pot Mashed Potatoes: I think the best part of this recipe, besides the tender meat, is the red wine sauce. Make Instant Pot mashed potatoes before the short ribs are done cooking, then add the ribs and mashed potatoes to a plate and spoon the delicious sauce over top the potatoes.
• Creamy Polenta: Make polenta and spoon the beef and potatoes and sauce over the top.
• Roasted Sweet Potatoes: Cook up the easiest and best sweet potatoes to serve as a starchy side.
• Roasted Vegetables: I love to make frozen roasted vegetables, which are cheap and easy to roast. Serve the frozen vegetables, like roasted cauliflower or broccoli on the side.

How to Store Leftovers or Meal Prep

Store the leftovers in the fridge, in an airtight container, for up to 5 days.

Meal Prep Tip: If you want an easy and healthy lunch or dinner option that you can grab from the fridge and reheat, make this recipe on the weekend, then divide into meal prep containers with rice, quinoa, or cauliflower rice on the side. Pack alongside one of my favorite 31 healthy and easy snacks and you have a complete lunch!

How to Reheat

Reheat leftovers in the microwave, or warm up in a skillet on the stove-top (stirring until warm).

What Makes This Recipe So Good?

• Sheet Pan Meal: After a long day, the last thing I want is to wash a bunch of dirty dishes. Sheet pan meals (like this baked ranch chicken and potatoes) and Instant Pot meals (like Instant Pot fried rice) are my go-to for easy, nourishing dinners with minimal clean up. This meal, which tastes similar to a beef stir fry recipe, is made on just ONE sheet pan = minimal dishes.
• Easy & Quick: Whisk the homemade sauce ingredients in under 5 minutes, cut the steak (or buy pre-cut steak), and marinate for 30 minutes. Then add the beef to a sheet pan, along with the broccoli and bake. Such an easy beef recipe, right?!
• Inexpensive: I LOVE steak, and beef in general. Beef is a nutrient-dense, real food. And if you can find grass-fed beef, there’s additional nutrient (and environmental) benefits. But steak isn’t the cheapest protein, particularly cuts like ribeye or New York strip. Sirloin steak, which is used to make this easy meal, is a leaner and cheaper cut of steak. It’s a great way to enjoy steak without spending a fortune. The rest of the ingredients are pantry staples and, of course, broccoli.
• Family Favorite: The whole family loves this meal (it reminds us of a homemade version of Chinese takeout), which is always a major win!
• Macro-Friendly: I count macros, meaning I aim to get in a specific amount of protein, carbs, fiber, and fat each day. This has helped me lose over 20 lbs of fat and build muscle and body composition in 6 months. It’s become a lifestyle that I LOVE (I’m part of Faster Way to Fat Loss). This meal is a great macro-friendly meal, covering all the major macros in a balanced way!

More Healthy Sheet Pan Meals

If you love the convenience of this sheet pan meal, here are a few more favorite recipes to add to your meal planning rotation.

• Sheet Pan Chicken Fajitas
• Sheet Pan Mini Meatloves with Broccoli
• Sheet Pan Salmon with Brussel Sprouts and Butternut Squash
• Sheet Pan Honey Mustard Chicken with Potatoes
• Sheet Pan Baked Ranch Chicken and Potatoes

And quick and easy healthy meals.

• Instant Pot Chicken Fried Rice
• Instant Pot Chicken Teriyaki
• Instant Pot Spaghetti and Meatballs
• Easy Stuffed Peppers with Ground Beef and Rice

How to Make, Step By Step Instructions & Video

The stuffed bell peppers come together easily and quickly. You’ll also find a printable version of the recipe and full instructions in the recipe card.

Step 4: Cook the Ground Beef

Add the ground beef to the skillet and cook until brown. Meanwhile, make the tomato sauce for the peppers (next step).

Step 5: Combine Tomato Sauce and Seasonings

While the beef cooks, add the tomato sauce and all the seasonings to a bowl. Mix well to combine.

Step 7: Stuff Peppers

Evenly stuff peppers with the beef and rice mixture, packing the filling in if necessary.

Step 8: Bake 30-35 Minutes

Cover (with foil or the lid) and bake the peppers for 30-35 minutes, until the peppers are cooked to your desired texture, testing with a knife inserted in the side.

Step 9: Top with Cheese

And now for the best part…melty cheese! Sprinkle cheese over the stuffed peppers and return to the oven, uncovered, for five minutes to melt. Serve warm. Top with chopped cilantro or parsley, sour cream, chopped green onions, or serve without any additional toppings.

Variations

This is a great base recipe that allows you to add your own variations for a low-carb recipe, a different protein option, or cooked in the slow-cooker so the stuffed peppers are ready when you get home from work.

• Keto, Paleo, Low-Carb: Use cauliflower rice instead of white or brown rice. Cauliflower rice can be purchased frozen or fresh and is simply finely chopped cauliflower florets that resemble rice.

• Slow Cooker: If you’re short on time in the evening and want the peppers to cook in the slow cooker all day, use this recipe as a guide. Cook the ground beef, then combine the cooked rice and beef mixture with the tomato sauce. Fill the peppers, then add everything to the slow cooker along with water or chicken broth to cook and steam the peppers. The slow cooker will slowly cook the peppers until they’re tender. Or, cook the peppers in the Instant Pot.

• Use a Different Protein: Ground proteins work best, like ground turkey, ground pork, Italian sausage (ground), or ground chicken. As the reader above noted, you could also try other proteins.

• Use Poblano Peppers: Poblano peppers are a spicy pepper variety with medium heat. Instead of bell peppers, stuff poblano peppers with the filling and bake. Look for large poblano peppers and cut them in half to easily fill the peppers.

• Vegetarian Bell Peppers: If you want to make a vegetarian stuffed pepper, I recommend making my Tex Mex Vegetarian Peppers, which use rice or quinoa and black beans for a delicious, meat-free filling.

How to Freeze Stuffed Peppers

Let’s say that you fall in love with this meal. Which I think you will since this is truly the best stuffed bell pepper recipe. And now you want to do some meal prep to save time in the future. The good news: You can easily freeze the peppers and bake later! Here’s how…

1. Brown the ground beef. Then combine the rice, beef, and tomato mixture per the recipe card (below).
2. Stuff the peppers with the ground beef mixture and freeze in a freezer-safe baking dish (the disposable baking dishes work great for this since you don’t need to worry about glass breaking in the freezer). Do NOT add cheese before freezing.
3. Store the peppers, in a freezer container with a lid, for up to 3 months in the freezer.