If you’re looking for a meal that combines wholesome ingredients, bold flavors, and the convenience of modern cooking, then this Instant Pot Stuffed Peppers Recipe is going to become your new go-to dinner. Vibrant bell peppers stuffed with a savory mix of ground beef, rice, tomatoes, and a melty cheese surprise create a comforting dish that’s both hearty and visually stunning. Plus, the Instant Pot makes it ridiculously easy to pull together a satisfying meal on busy weeknights without sacrificing taste or texture. Let me walk you through this delightful recipe that’s as inviting as it is simple to make.
Ingredients You’ll Need
Getting the ingredients just right is key to making this Instant Pot Stuffed Peppers Recipe shine. Each component plays an important role—from the sweet crunch of bell peppers to the fragrant, seasoned filling that makes each bite memorable.
- Bell peppers (5): Choose multiple colors for a beautiful, vibrant presentation that also adds slight flavor variations.
- Small white onion (1, diced): Adds a mild sweetness and subtle crunch when mixed into the filling.
- 15 oz can diced tomatoes: Brings juiciness and bright acidity, perfectly balancing the richness of the beef and cheese.
- Extra lean ground beef (1 pound): Provides a protein-packed base while keeping the dish lighter and less greasy.
- Cooked rice (2 cups): Helps bind the mixture and offers satisfying texture.
- Egg (1): Acts as a natural binder to hold the filling together without needing artificial ingredients.
- Shredded cheese blend (2 cups, divided): I recommend cheddar jack for melty, gooey goodness and balanced flavor.
- Salt (1 teaspoon): Enhances all the natural flavors in the filling.
- Pepper (1/2 teaspoon): Adds subtle warmth without overpowering the dish.
- Italian seasoning (1 tablespoon): A fragrant herbal mix that brings depth and character.
- Garlic (3 cloves, minced): For aromatic, savory notes that you’ll love.
- Broth or water (1/2 cup): Necessary for pressure cooking and keeping peppers tender and juicy.
- Optional dried or fresh parsley: A bright, fresh garnish to finish the dish beautifully.
How to Make Instant Pot Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by rinsing your bell peppers thoroughly. Carefully cut off the tops and remove all the membranes and seeds inside. This creates a hollow vessel ready to be filled with delicious goodness, and prepping them this way ensures they will cook evenly in the Instant Pot.
Step 2: Make the Filling
In a mixing bowl, combine diced onion, canned tomatoes, ground beef, cooked rice, egg, 1.5 cups of shredded cheese, salt, pepper, Italian seasoning, and minced garlic. Mix everything thoroughly so each bite bursts with flavor and perfectly blended textures. This filling is the heart of the Instant Pot Stuffed Peppers Recipe, and you want every ingredient working in harmony.
Step 3: Stuff the Peppers
Gently spoon the prepared filling into each pepper cavity, filling them generously but without overpacking to allow steam to circulate during cooking. These stuffed peppers are going to come out juicy, tender, and just bursting with savory goodness.
Step 4: Add Liquid and Arrange Peppers
Pour your broth or water into the Instant Pot’s inner pot. Place the steam rack inside, then arrange the stuffed peppers upright on top of the rack. Adding liquid creates the necessary steam for pressure cooking, ensuring your peppers become tender without drying out.
Step 5: Cook Under Pressure
Secure the Instant Pot lid and ensure the steam release valve is set to Sealing. Select the Manual setting and set the timer to 9 minutes. After cooking, allow the pressure to release naturally for 5 minutes before carefully doing a quick release. This method allows the flavors to meld and the texture to become perfect—soft peppers and a fully set filling without losing moisture.
Step 6: Add Cheese Topping
Sprinkle the remaining shredded cheese on top of each pepper. For ooey-gooey melted cheese, place the lid back on the Instant Pot or cover the peppers for a couple of minutes. The melty topping adds a luscious finishing touch that pulls the whole dish together beautifully.
How to Serve Instant Pot Stuffed Peppers Recipe
Garnishes
A sprinkle of fresh or dried parsley brightens up the finished dish with a pop of color and fresh herbal notes. You can also add a dollop of sour cream or a drizzle of your favorite hot sauce to add a creamy or spicy contrast to the rich stuffing.
Side Dishes
Serve these stuffed peppers alongside a crisp green salad or roasted vegetables to keep the meal balanced and nutritious. Garlic bread or warm crusty rolls also complement the hearty flavors perfectly, soaking up any delicious juices left behind.
Creative Ways to Present
For a festive occasion, arrange the peppers in a colorful circle on a large serving platter, garnished with chopped herbs and a scattering of extra cheese. Alternatively, serve them individually with a small side bowl of marinara or pesto sauce for dipping to elevate the dining experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your Instant Pot Stuffed Peppers Recipe, wrap leftover peppers tightly in airtight containers and store them in the refrigerator for up to 3 days. This keeps them fresh without drying out, so you can enjoy them again without losing any flavor or texture.
Freezing
If you want to save time in the future, freeze stuffed peppers before cooking by wrapping them individually in plastic wrap and placing them in a freezer-safe container. When ready, thaw overnight in the fridge and cook according to the recipe instructions, adjusting the cooking time slightly if necessary.
Reheating
Reheat leftovers in the microwave or oven until warmed through. If reheating in the oven, cover with foil to prevent drying out and bake at 350°F (175°C) for about 15 minutes. Adding a little water to the dish before reheating can help maintain moistness.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner option that works beautifully in this Instant Pot Stuffed Peppers Recipe. Just keep an eye on the cooking time, as it may require a slight adjustment depending on your Instant Pot model.
Do I have to precook the rice before stuffing the peppers?
Yes, it’s best to use cooked rice in the filling to ensure the texture is just right. Raw rice won’t fully cook inside the peppers during the pressure cooking process, so pre-cooking guarantees a tender, well-integrated filling.
Can I make this recipe vegetarian?
Certainly! Swap the ground beef for a plant-based protein like cooked lentils, quinoa, or crumbled tofu. Adjust the seasoning to taste, and this Instant Pot Stuffed Peppers Recipe will be just as satisfying for vegetarians.
How spicy is this recipe?
This recipe is generally mild, but you can easily add some heat by mixing in crushed red pepper flakes, diced jalapeños, or your favorite hot sauce to the filling before stuffing the peppers.
Is it necessary to use the steam rack inside the Instant Pot?
Yes, the steam rack keeps the peppers elevated above the liquid, allowing steam to circulate and cook the peppers evenly without them sitting directly in the broth. This helps maintain their shape and texture perfectly.
Final Thoughts
There is something truly special about a meal that combines fresh veggies, savory filling, and simple cooking. The Instant Pot Stuffed Peppers Recipe hits all those marks with ease, delivering vibrant colors and hearty flavors in every bite. It’s a dish that feels like a warm hug, ready to brighten your dinner table any day of the week. I can’t wait for you to try it and make it your own favorite!
Print
Instant Pot Stuffed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Stuffed Peppers recipe delivers a flavorful and hearty meal featuring bell peppers filled with a savory mixture of ground beef, cooked rice, vegetables, and cheese. Cooked quickly under pressure, these stuffed peppers are tender, juicy, and perfect for a satisfying weeknight dinner.
Ingredients
Vegetables
- 5 bell peppers (multiple colors)
- 1 small white onion, diced
- 3 cloves garlic, minced
- Dried or fresh parsley for garnish (optional)
Main Filling
- 15 oz can diced tomatoes
- 1 pound extra lean ground beef
- 2 cups cooked rice
- 1 egg
- 2 cups shredded cheese blend (cheddar jack, divided)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon Italian seasoning
Liquid
- 1/2 cup broth or water
Instructions
- Prepare the peppers: Rinse the bell peppers thoroughly. Cut off the tops and carefully remove all membranes and seeds from inside each pepper to create space for the stuffing.
- Make the filling: In a large bowl, combine the diced onion, canned tomatoes, ground beef, cooked rice, egg, 1.5 cups of shredded cheese, salt, pepper, Italian seasoning, and minced garlic. Mix everything well until fully incorporated.
- Stuff the peppers: Carefully fill each hollowed pepper with the prepared meat and rice mixture, pressing gently to pack the filling evenly.
- Prepare Instant Pot: Pour the broth or water into the inner pot of the Instant Pot. Insert the steam rack inside and arrange the stuffed peppers on top of the rack, ensuring they sit upright.
- Pressure cook: Secure the lid and set the steam release valve to the sealing position. Select Manual (Pressure Cook) mode and set the timer for 9 minutes. After cooking, allow the pressure to naturally release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
- Finish with cheese: Sprinkle the remaining 0.5 cups of shredded cheese over the tops of the hot stuffed peppers. Cover with the Instant Pot lid or a separate lid for a few minutes to melt the cheese thoroughly.
- Serve: Optionally garnish with dried or fresh parsley before serving warm.
Notes
- You can use any color bell peppers based on your preference.
- For a lower-fat version, substitute ground turkey or chicken instead of beef.
- If you prefer spicier peppers, add red pepper flakes or hot sauce to the filling mix.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
