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
Units
Scale
- 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