If you’re looking for a simple, hearty, and flavorful dinner that comes together in no time, then these Instant Pot Stuffed Peppers are exactly what you need. With tender bell peppers stuffed with a savory mix of ground beef, rice, tomatoes, and spices, all cooked to perfection in your Instant Pot, this dish is both easy and satisfying. You can have dinner on the table in less than 30 minutes, and it’s a family-friendly meal everyone will love. Let’s dive right in!
Why You’ll Love This Recipe
Stuffed peppers are one of those classic comfort foods that are both filling and nutritious. By cooking them in the Instant Pot, the peppers get perfectly tender without losing their shape, and the filling is wonderfully flavorful. The best part? Everything cooks together in one pot, making cleanup a breeze. Plus, you can customize the stuffing with your favorite ingredients—whether you’re a fan of beef, turkey, or even a vegetarian version!
Ingredients
Here’s a quick preview of what you’ll need (full list below):
- Bell peppers (any color you like)
- Ground beef (or ground turkey)
- Cooked rice
- Canned diced tomatoes
- Onion, garlic, and seasonings like oregano and cumin
- Tomato sauce and broth (for cooking)
- Shredded cheese (optional, for topping)
Directions
Step 1: Prepare the Peppers
Start by cutting the tops off the bell peppers and removing the seeds and membranes. You want to leave the peppers whole, so be careful not to cut them in half. Set them aside while you make the filling.
Step 2: Cook the Filling
Turn your Instant Pot to “Sauté” mode and add a little olive oil. Once it’s hot, add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant. Next, add the ground beef (or turkey) and cook until browned, breaking it up as it cooks. Season the meat with salt, pepper, oregano, and cumin, then stir in the cooked rice and diced tomatoes. Give everything a good mix to combine.
Step 3: Stuff the Peppers
Now it’s time to stuff the peppers! Spoon the meat and rice mixture into each pepper, packing it tightly. You can leave a little room at the top for the sauce. Arrange the stuffed peppers in the Instant Pot on top of the trivet (or directly in the pot if you don’t have one) and pour the tomato sauce and broth around the peppers.
Step 4: Pressure Cook the Peppers
Close the lid of the Instant Pot and set the valve to “Sealing.” Cook on high pressure for 8 minutes, then allow for a natural pressure release for 5 minutes. After that, quick release any remaining pressure.
Step 5: Add the Cheese (Optional)
Once the pressure is released, carefully remove the peppers from the Instant Pot. If you’re using cheese, sprinkle some shredded cheese on top of each stuffed pepper. You can put the peppers back into the Instant Pot on the “Sauté” mode for a few minutes to melt the cheese, or place them under a broiler for a minute or two.
Step 6: Serve and Enjoy
Serve the stuffed peppers hot with a side of your favorite vegetables or a simple green salad. Enjoy the warm, flavorful filling inside those tender peppers!
Expert Tips and Tricks
- Rice Tip: If you prefer to use uncooked rice, you can add it to the meat mixture before stuffing the peppers. Just add a little extra broth to the Instant Pot to cook the rice along with the peppers. It will absorb the flavors beautifully!
- Vegetarian Version: Swap the ground meat for a plant-based protein (like lentils or crumbled tofu) and use vegetable broth for a vegetarian version. You can also add beans or extra vegetables like zucchini or spinach for a more hearty filling.
- Make Ahead: You can prepare the stuffed peppers ahead of time, stuff them, and store them in the fridge for up to a day before cooking. Just pop them into the Instant Pot when you’re ready to cook!
Recipe Variations and Possible Substitutions
- Different Meat Options: If you’re not a fan of ground beef, ground turkey or chicken also work great in this recipe. You could also try using sausage for an extra burst of flavor.
- Spicy Kick: If you like a little heat, add some chopped jalapeños or a pinch of red pepper flakes to the filling. You can also sprinkle some hot sauce on top before serving.
- Grain-Free Option: If you want to skip the rice, try using quinoa or cauliflower rice for a lighter, gluten-free version.
Serving and Pairing Suggestions
These Instant Pot Stuffed Peppers are hearty enough to be a meal on their own, but they also pair beautifully with a simple side dish. Try serving them with a green salad, roasted vegetables, or even some crispy breadsticks. For a more filling option, serve with mashed potatoes or a light pasta on the side.
For drinks, a light white wine like Chardonnay or Sauvignon Blanc would pair nicely with the savory flavors of the stuffed peppers. Alternatively, a cold glass of sparkling water with a squeeze of lemon is always refreshing!
Storage and Reheating Tips
If you have leftovers (lucky you!), store the stuffed peppers in an airtight container in the fridge for up to 3 days. When reheating, you can microwave the peppers or reheat them in the oven at 350°F for 10-15 minutes. If the peppers seem a little dry after reheating, add a spoonful of broth or tomato sauce to keep them moist.
You can also freeze these stuffed peppers! Just place them in a freezer-safe container and freeze for up to 3 months. To reheat from frozen, bake at 375°F for about 30-35 minutes, or until they’re heated through.
4 FAQs
- Can I use uncooked rice in this recipe?
Yes, you can! Just add the uncooked rice to the filling and make sure to add extra liquid (broth or tomato sauce) to the Instant Pot to help the rice cook along with the peppers. - Can I make this recipe without the Instant Pot?
Definitely! You can make stuffed peppers in the oven by baking them at 375°F for about 45 minutes. Just cover the peppers with foil and remove the foil for the last 10 minutes to allow the cheese to melt. - How do I know when the stuffed peppers are done?
The peppers should be tender, and the filling should be hot all the way through. If you’re unsure, you can use a meat thermometer—your filling should reach 160°F for ground beef or turkey. - Can I double the recipe?
Yes! If you’re cooking for a crowd or want leftovers, you can easily double the recipe. Just make sure your Instant Pot is large enough to fit all the peppers, and cook them in batches if necessary.
Conclusion
These Instant Pot Stuffed Peppers are the perfect quick and easy meal for busy nights, and they’re sure to become a family favorite. With tender peppers filled with savory ground beef, rice, and tomatoes, they’re deliciously hearty without being too heavy. Whether you’re cooking for yourself or a crowd, this dish is a winner every time. Enjoy!
Print
Instant Pot Stuffed Peppers
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus natural pressure release)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
These Instant Pot Stuffed Peppers are a simple, hearty, and flavorful dinner that comes together in no time. Tender bell peppers are stuffed with a savory mix of ground beef, rice, tomatoes, and spices, then cooked to perfection in your Instant Pot. This family-friendly meal is quick, easy, and filling!
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef (or ground turkey)
- 1 cup cooked rice
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 cup tomato sauce
- 1/2 cup beef broth (or vegetable broth)
- Salt and pepper to taste
- Shredded cheese (optional, for topping)
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Cook the Filling: Set the Instant Pot to “Sauté” mode and add a little olive oil. Sauté chopped onion and garlic for 2-3 minutes until softened. Add ground beef (or turkey) and cook until browned. Season with salt, pepper, oregano, and cumin. Stir in cooked rice and diced tomatoes, mixing well.
- Stuff the Peppers: Spoon the beef and rice mixture into each pepper, packing it tightly. Place stuffed peppers in the Instant Pot on top of the trivet or directly in the pot.
- Pressure Cook: Pour tomato sauce and broth around the peppers. Close the lid and set the valve to “Sealing.” Cook on high pressure for 8 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
- Add Cheese (Optional): Remove peppers and sprinkle with shredded cheese. Optional: Place peppers back in the Instant Pot on “Sauté” mode for a few minutes to melt cheese.
- Serve: Serve the stuffed peppers hot with a side of vegetables or a green salad.
Notes
- Rice Tip: You can use uncooked rice by adding it to the meat mixture before stuffing the peppers. Just make sure to add extra liquid (broth or tomato sauce) for cooking.
- Vegetarian Version: Use lentils, crumbled tofu, or beans instead of ground meat for a vegetarian option.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 570mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg