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
Scale
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.
