Instant Pot Stuffed Peppers
A hearty, one-pot meal featuring colorful bell peppers filled with a savory mix of ground meat, rice, tomatoes, and herbs. Quick to prepare and bursting with flavor, this dish makes a perfect weeknight dinner that’s both comforting and nutritious—all thanks to the magic of the Instant Pot!
Equipment
- Instant Pot (Pressure Cooker)
- Large mixing bowl
- Cutting Board & Sharp Knife
- Measuring cups/spoons
- Sauté Function Pan or a Small Skillet (optional)
- Tongs or a Slotted Spoon
- Trivet (for the Instant Pot)
Ingredients
- Bell Peppers: 4 large any color – red, yellow, orange, or green
- Olive Oil: 1 tablespoon
- Ground Meat: 1 lb beef, turkey, or your preferred substitute
- Onion: 1 medium finely chopped
- Garlic: 2 cloves minced
- Long-Grain White Rice: 1 cup uncooked; rinsed
- Diced Tomatoes: 1 can 14.5 oz with juice
- Beef or Chicken Broth: 1 cup low-sodium preferred
- Dried Oregano: 1 teaspoon
- Dried Basil: 1 teaspoon
- Salt & Black Pepper: To taste
- Shredded Cheese: ½ cup cheddar or mozzarella works well
- Optional Extras: A pinch of red pepper flakes a dash of paprika, or chopped fresh parsley for garnish
Instructions
- Prepare the Peppers:
- Wash the bell peppers. Slice off the tops and remove the seeds and membranes. If needed, trim a small piece from the bottom so the peppers stand upright. Set aside.
- Sauté the Filling:
- Turn your Instant Pot on the Sauté mode and add 1 tablespoon of olive oil.
- Once the oil is hot, add the chopped onion. Sauté for about 2–3 minutes until it begins to soften.
- Add the minced garlic and stir for another 30 seconds until fragrant.
- Add the ground meat. Cook, stirring occasionally, until it’s browned and fully cooked. Break up the meat as it cooks.
- Mix in Rice & Seasonings:
- Stir in the uncooked rice, canned diced tomatoes (with juices), dried oregano, dried basil, salt, pepper, and any optional spices (like red pepper flakes or paprika). Allow the mixture to combine evenly for about 1 minute.
- Stuff the Peppers:
- Spoon the filling into each bell pepper generously, packing the mixture in but not overfilling. (Reserve a little extra filling if you like a “deconstructed” side dish.)
- Prepare the Instant Pot:
- Pour the broth into the Instant Pot.
- Place the trivet inside the pot and gently set the stuffed peppers on the trivet. If you have extra filling, you can dollop it around the peppers (it will help flavor the broth).
- Pressure Cook:
- Secure the Instant Pot lid and ensure the valve is set to Sealing.
- Set the pressure cooker to High Pressure for 10 minutes.
- Once the cooking time is complete, perform a Quick Release by carefully turning the valve to Venting (be cautious of the hot steam).
- Final Touches:
- Open the lid and, if desired, sprinkle the shredded cheese over the peppers.
- Replace the lid (without sealing) for a minute or two to allow the cheese to melt from the residual heat.
- Optionally, garnish with freshly chopped parsley before serving.
- Serve:
- Carefully remove the peppers from the Instant Pot using tongs or a slotted spoon.
- Serve warm and enjoy your flavorful, one-pot meal!
- Details
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes (depending on your Instant Pot and desired rice texture)
- Total Time: Approximately 30 minutes
- Yield: 4 servings (1 stuffed pepper per serving)
- Category: Dinner, Entree
- Method: Pressure Cooking / Instant Pot
- Cuisine: American with Italian influences
- Diet: High-Protein, Gluten-Free (ensure broth is gluten-free); can be adapted for other dietary needs
- Keywords
- Instant Pot, stuffed peppers, pressure cooker meal, one-pot dinner, easy weeknight dinner, comfort food, healthy recipe, family-friendly.
- Nutrition (per serving; approximate values)
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
- Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.
Notes
Variations: For a vegetarian version, substitute the ground meat with a mix of beans (such as black beans or kidney beans) or a plant-based meat alternative. You can also add finely diced zucchini or mushrooms to the filling.
Rice Tip: While uncooked rice works well, you can pre-cook the rice to ensure an extra tender texture inside the peppers. Adjust the broth accordingly if pre-cooking.
Pressure Release: Always use caution when performing a Quick Release—the steam can be very hot.
Cheese Option: If you prefer a crispier cheese topping, you can transfer the peppers to a broiler-safe dish after pressure cooking, sprinkle with cheese, and broil for 2–3 minutes.
Make Ahead: Prepare the filling and stuff the peppers ahead of time. Store them in the refrigerator and cook in the Instant Pot when ready.
Rice Tip: While uncooked rice works well, you can pre-cook the rice to ensure an extra tender texture inside the peppers. Adjust the broth accordingly if pre-cooking.
Pressure Release: Always use caution when performing a Quick Release—the steam can be very hot.
Cheese Option: If you prefer a crispier cheese topping, you can transfer the peppers to a broiler-safe dish after pressure cooking, sprinkle with cheese, and broil for 2–3 minutes.
Make Ahead: Prepare the filling and stuff the peppers ahead of time. Store them in the refrigerator and cook in the Instant Pot when ready.