How to make Bell Pepper Chicken Rice Casserole with Spinach + Peas in Instant Pot. VR 180 3D Cooking

This video is VR 180 3D, best viewed in a VR headset such as the Oculus Quest 2.

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In this video, Geoff from shows how to make a Bell Pepper Chicken Rice Casserole with Spinach and Peas in the Instant Pot pressure cooker. This was recorded in 3D 180 VR using the Vuze XR – a 180 3D VR camera.

Stuffed Bell Pepper Casserole – Geoff’s version

Cookbook Author Barbara Scheiving writes:
“This casserole has all the flavors of stuffed green peppers. We adapted this recipe from one that takes more than an hour to make in the oven.”


1 pound (454 g) raw ground turkey or raw ground chicken
1 onion, chopped
3 cloves garlic, minced
2 or 3 large green bell peppers, chopped (could use other colors if cheaper)
Handful fresh spinach, coarsely chopped, or a bag of frozen spinach
1 cup of frozen peas
1 can (14.5 ounces, or 411 g) diced tomatoes with juices
1 can (8 fluid ounces, or 235 ml) tomato sauce
1 cup (120 ml) reduced-sodium beef or chicken broth
1 cup uncooked long-grain white rice, rinsed
1 tablespoon (15 ml) Worcestershire sauce
1/2 teaspoon salt (can use less, or omit, if desired)
1/4 teaspoon freshly ground black pepper

Important note: Please do *not* stir the pot after adding the rice. Keeping the rice on top without stirring, is a good way to prevent the dish from burning on the bottom.

Select Sauté on Normal heat to preheat the pressure cooking pot. When hot, add the ground beef and onion. Sauté for about 5 minutes, stirring occasionally, until the beef is crumbled and browned. Add the garlic and sauté for 30 seconds more. Add the bell peppers, tomatoes, tomato sauce, beef broth, Worcestershire sauce, salt, and pepper. Stir the pot. Add the rice on top and pat down but do *not* stir. Lock the lid in place. Select High Pressure and 4 minutes cook time.

When the cook time ends, turn off the pressure cooker. Use a natural release for 12 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid away from your face. Add the spinach and frozen peas, and stir the pot. Let the dish sit for 5 minutes with lid askew for the flavors to blend.

– Recipe adapted from Barbara Scheiving
Visit Barbara’s website, Pressure Cooking Today, at:

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Technical notes:
VR 180 3D video was captured in manual exposure setting (shutter 1/60, ISO 200), and exported in Auto/Optimal ProRes 422 from Vuze XR Studio. Video edited in Adobe Premiere (Legal Creative Cloud license) and exported as a 5.7k 3D stereoscopic side-by-side VR 180 H.264 video using “target bitrate” of 135 Mbps and “maximum bitrate” of 240 Mbps, at maximum rendering depth and maximum render quality.

For filming cooking videos I highly recommend using manual exposure on the Vuze XR (as the auto exposure often seems to overexpose the ingredients in the Instant Pot in cooking videos).

Live Sound during cooking was recorded using on-camera audio. Voiceover Audio was recorded later, using a Zoom H1 with Sennheiser ME-2 Lavalier microphone. Background music was created by Geoff Peters.

This VR 180 3D video was filmed using a Vuze XR camera.
Please watch using the Youtube App on an Oculus Quest 2 VR (Virtual Reality) headset for the best 3D experience!

Thanks for watching!

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