Instant Pot Stuffed Peppers (original) (raw)

Instant Pot Stuffed Peppers is a delicious recipe that can be made in less than 30 minutes. Green peppers stuffed with ground beef, rice, onion, condiments, plus a few seasonings. Try making this recipe for those times when you need a fuss-free meal the whole family will enjoy!

If you're craving a classic recipe with a similar flavor, then try making my Easy Meatloaf Recipe. Try pairing these delicious stuffed peppers with some Creamy Mashed Potatoes or Cornbread.

Instant Pot Stuffed Peppers has become one of my absolute favorite recipes!

It's really a complete meal in one with protein, carbohydrates, and vegetables. This recipe is my classic recipe for stuffed peppers with a few adjustments to make in the instant pot or pressure cooker.

The best part about this recipe is that it doesn’t require cooking the beef or green peppers beforehand. The pressure cooker takes care of all that for you. It’s like magic!

Let's get started!

What Ingredients Are Needed For Instant Pot Stuffed Bell Peppers?

1. Green Bell Peppers - Try to choose bell peppers that are large with a flat bottom. I love using green bell peppers, but any color of fresh bell pepper will work.
2. Ground Beef - The main ingredient to form the meat-based stuffing for the peppers. Be sure to go with lean ground beef, but you can also use ground turkey or any lean ground meat that you prefer. For a vegetarian option, black beans would be a great option.
3. Onion - Adds an earthy and slightly sweet flavor to the stuffing mixture. Choose any yellow onion or white onion. Shallot works too!
4. Rice - Adds in starch and helps to hold the meat mixture together. Today I'm using cooked white rice, but cooked brown rice or cauliflower rice will work.
5. Ketchup - Gives the meat mixture a slightly sweet flavor similar to meatloaf.
6. Mustard - Provides a tangy flavor to the mixture, use prepared yellow mustard, brown mustard, or even grainy mustard.
7. Seasoned Salt - A savory spicy flavor that gives a little more flavor than regular salt.
8. Garlic Salt - A much needed intense salty garlic flavor.
9. Cheese - Use any shredded cheese that you prefer to top each pepper during the last few minutes of cooking. I love using mozzarella cheese, but cheddar cheese or any melty cheese is a great option.

See the recipe card below for exact ingredient quantities and instructions for the pepper recipe.

What Kind Of Rice Do You Need For Stuffed Peppers?

For this particular instant pot stuffed peppers recipe, you will need to use 1 cup of cooked rice or ready rice. I used cooked and cooled basmati rice (a long grain rice). Feel free to use any cooked rice, ready rice, or 90-minute rice that you prefer. Leftover rice also works perfectly for this recipe.

Do You Have To Blanch Peppers For Stuffed Peppers?

It is not necessary to blanch the peppers before stuffing them for this easy recipe. Cooking the stuffed peppers in an instant pot will soften the peppers and cook the stuffing mixture at the same time. This recipe does not require the extra step or the use of another pot.

How Do I Make Easy Instant Pot Stuffed Peppers?

Begin the recipe by washing/cleaning 4 to 6 green bell peppers and use a sharp knife to cut off the tops of each pepper. Gently remove the ribs and seeds from the inside of each pepper. Remove all of the seeds by rinsing the inside with water or lightly tapping the pepper on the counter. Set aside.

In a large bowl, add the lean ground beef, chopped onion, rice, ketchup, mustard, seasoned salt, and garlic salt.

Stir together until combined.

Evenly spoon the meat mixture into the peppers. Pack the mixture to ensure the peppers are full. It is perfectly fine if a little of the meat mixture peaks above the top of the peppers.

Using an Instant Pot or pressure cooker, insert the trivet and add one cup of water. Place in the stuffed peppers, careful not to stack them on top of each other. I was able to fit 5 peppers into my 6-quart cooker. If you're using an 8-quart instant pot, then you will probably be able to fit an additional pepper or two.

Place the lid on to tightly close it in the sealing position. Make sure the steam release knob is set to sealing and not venting. Cook using the manual setting or high pressure setting. Set for five minutes.

Use the quick release valve or quick pressure release option and carefully remove the lid. Evenly top each pepper with the shredded cheese.

Immediately return the lid to the pressure cooker and allow it to sit for 1 minute. You can turn it on for another minute if you want it extra melty or if you're using a thick layer of cheese.

Using the handles of the trivet or tongs, carefully remove the stuffed peppers from the instant pot. Serve warm and enjoy!

Storage

Storage. If you have any leftover stuffed peppers, allow them to cool to room temperature before storing them in an airtight container or plastic storage bag in the refrigerator for up to 3 days.

Reheat. When you're ready to serve the peppers again, reheat them in the oven at 300 degrees F. until warmed thoroughly. You may also reheat them in the microwave or air fryer for a quicker option.

Make Ahead. These peppers are a great make ahead option to save you time. Simply prepare the peppers up until they're stuffed with the meat and rice mixture. Place them in an airtight container or baking dish covered with aluminum foil or tightly wrapped with plastic wrap and store in the refrigerator for up to 24 hours in advance. Pop them in the pressure cooker right before you're ready to serve them. This is a great Sunday night prep option to get a head start on Monday night dinner.

Freezing. I do not recommend freezing cooked or uncooked stuffed peppers. They're best enjoyed shortly after making them.

What Do I Serve With Stuffed Bell Peppers? Try These:

• Creamy Mashed Potatoes

• Fried Okra

• Oven Roasted Broccoli

• Southern Cornbread

• Cheddar Herb Biscuits

• Everyday Salad

• Old Fashioned Yeast Rolls

• Quick Pickled Red Onions

• Easy White Chicken Chili

• One Pot Creamy Alfredo with Peas and Bacon

• Easy Shrimp Boil in Oven

• Chicken Nuggets and Fries

Have any comments, questions, or other delicious ideas for this Easy Stuffed Bell Peppers Recipe? Please share them in the comments below!

📖 Recipe

Pressure Cooker Stuffed Peppers

Instant Pot Stuffed Peppers are perfect for a quick weeknight meal. Filled with flavorful ingredients, ready in minutes, and sure to become a family favorite!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Course Main Course

Cuisine American

Servings 5

Calories 355 kcal

• 1 Pressure Cooker (Instant Pot)

• 5 large green bell peppers

• 1 pound lean ground beef

• 1 cup cooked rice

• ½ cup onion, chopped

• 1 cup ketchup

• 1 teaspoon mustard

• 1 teaspoon seasoned salt

• ½ teaspoon garlic salt

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 1 cup water

• 1 ½ cups mozzarella cheese, shredded

• Begin the recipe by washing 5 green bell peppers and cutting off the tops. Gently cut the ribs and seeds from the inside of each pepper. Remove all of the seeds by rinsing the inside with water or lightly tapping on the counter. Set aside.

• In a large bowl, add the 1 pound lean ground beef, ½ cup chopped onion, 1 cup cooked rice, 1 cup ketchup, 1 teaspoon mustard, 1 teaspoon seasoned salt, ½ teaspoon garlic salt, ½ teaspoon salt, ½ teaspoon ground black pepper and stir together until combined.

• Evenly spoon the meat mixture into the peppers. Pack the mixture to ensure the peppers are full. It's perfectly fine if some of the meat mixture peaks above the peppers.

• Using an Instant Pot or pressure cooker, insert the trivet and add 1 cup of water. Place in the stuffed peppers, careful not to stack them on top of each other. I was able to fit 5 peppers into my 6-quart cooker. If you're using an 8-quart instant pot, then you will probably be able to fit an additional pepper or two.

• Place the lid on to tightly close it in the sealing position. Make sure the steam release knob is set to sealing and not venting. Cook using the manual setting or high pressure setting. Set for five minutes.

• Use the quick release valve release option and carefully remove the lid. Evenly top each pepper with the 1 ½ cups shredded cheese.

• Immediately return the lid to the pressure cooker and allow it to sit for 1 minute. You can turn it on for another minute if you want it extra melty or if you're using a thick layer of cheese.

• Using the handles of the trivet or tongs, carefully remove the stuffed peppers from the instant pot. Serve warm and enjoy!

Calories: 355kcalCarbohydrates: 32gProtein: 30gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 83mgSodium: 1655mgPotassium: 800mgFiber: 3gSugar: 15gVitamin A: 1082IUVitamin C: 135mgCalcium: 212mgIron: 3mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword instant pot stuffed peppers, stuffed peppers

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_Original post date 09/16/2019. Updated 04/22/2024.