Go Back
Instant Pot Stuffed Peppers: Easy, Flavorful Dinner

Instant Pot Stuffed Peppers

Tender bell peppers are filled with seasoned ground beef, cooked rice, tomato sauce, and Italian-blend cheese, then pressure-cooked until deliciously soft. This cozy one-pot dinner serves four large stuffed peppers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pepper Shells
  • 4 Large bell peppers
Filling
  • 1 pound Lean ground beef or ground turkey
  • 1 cup Cooked white or brown rice
  • 1/2 medium Yellow onion, finely chopped
  • 2 Garlic cloves, minced
  • 1 cup Tomato sauce, divided
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Topping
  • 1/2 cup Shredded mozzarella or Italian-blend cheese
Instant Pot
  • 1 cup Water or low-sodium beef broth
  • 1 tablespoon Olive oil, if sautéing beef and onion

Method
 

Step-by-Step
  1. Cut the tops from the bell peppers and remove the seeds and membranes. Keep the peppers upright so they can hold their filling and sit securely on the trivet.
  2. Set the Instant Pot to Sauté and add the olive oil, onion, and ground beef or turkey. Cook until the meat is no longer pink, breaking it into small pieces as it cooks.
  3. Add the minced garlic and cook for about 30 seconds, just until fragrant. Turn off Sauté and drain excess fat if necessary.
  4. Stir the cooked rice, about 1/2 cup of the tomato sauce, Italian seasoning, kosher salt, and black pepper into the cooked meat. Mix until the filling is evenly seasoned.
  5. Spoon the filling into the peppers, leaving a little room at the top. Do not pack the mixture tightly, because a gently filled pepper cooks more evenly.
  6. Pour the water or low-sodium beef broth into the Instant Pot inner pot. Place the trivet inside, arrange the peppers upright on it, and spoon the remaining tomato sauce over the peppers.
  7. Lock the lid and cook on High Pressure for 10 minutes. Allow a 10-minute natural release, then carefully release any remaining pressure before opening the lid.
  8. Sprinkle the shredded cheese over the peppers. Cover briefly with the lid, or use the Sauté function for one to two minutes, until the cheese melts.

Notes

Use the trivet and at least 1 cup of water or broth to create pressure and help prevent a burn warning. For firmer peppers, cook for 8 minutes; for very soft peppers, cook for 12 minutes. Six smaller peppers can replace four large peppers if they fit without being tightly crowded. Refrigerate leftovers in a covered container and reheat until hot.