If you are searching for a dish that blends vibrant colors, hearty flavors, and a comforting homestyle touch, then this Instant Pot Stuffed Peppers Recipe is about to become your new go-to! Stuffed peppers are a classic for a reason—they’re a beautiful way to serve a well-balanced meal all in one colorful package. What makes this version extra special is how effortlessly the Instant Pot speeds things up while locking in juicy goodness and rich flavors. With tender bell peppers filled to the brim with seasoned ground beef, rice, aromatic herbs, and melty cheese, this is a meal that warms both the stomach and soul, and it’s perfect any day of the week.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each one plays a vital role in creating the perfect balance of taste and texture in this Instant Pot Stuffed Peppers Recipe. From the fresh bell peppers that bring sweetness and color, to the cheese that adds gooey richness, everything comes together so beautifully and simply.
- 5 bell peppers (multiple colors): Choose vibrant colors like red, yellow, and green for a stunning presentation and a variety of subtle sweetness levels.
- 1 small white onion, diced: Provides a mild sharpness that complements the beef and adds depth to the filling.
- 15 oz can diced tomatoes: Brings a juicy and tangy element that keeps the filling moist and flavorful.
- 1 pound extra lean ground beef: The hearty protein that makes the dish filling while keeping it lean and healthy.
- 2 cups cooked rice: Adds texture and helps bulk up the filling for a perfect bite every time.
- 1 egg: Acts as the binding agent to hold the filling mixture together perfectly.
- 2 cups shredded cheese blend (cheddar jack blend, divided): Half melts inside the filling and the other half tops the peppers for that irresistible cheesy finish.
- 1 teaspoon salt: Enhances all the flavors in the dish.
- 1/2 teaspoon pepper: Adds a subtle kick to balance the savory ingredients.
- 1 Tablespoon Italian seasoning: Infuses the filling with fragrant herbs like basil, oregano, and thyme.
- 3 cloves garlic, minced: Gives a punch of savory aroma that is impossible to resist.
- 1/2 cup broth or water: Used in the Instant Pot to generate steam ensuring peppers cook perfectly tender.
- Dried or fresh parsley for garnish (optional): Adds a fresh and colorful garnish that brightens up the final dish.
How to Make Instant Pot Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by rinsing your bell peppers under cold water. Then, carefully cut off the tops and remove all the membranes and seeds inside. This preps the peppers like little edible bowls, ready to be filled with all that delicious goodness. Taking the time to clean and hollow out each pepper perfectly will ensure they cook evenly and stay firm but tender.
Step 2: Mix the Filling
In a large bowl, combine diced onion, canned diced tomatoes, ground beef, cooked rice, egg, 1.5 cups of shredded cheese, salt, pepper, Italian seasoning, and minced garlic. Mix everything thoroughly so each bite delivers a burst of flavor and texture. This mixture is the heart of your stuffed peppers, balancing juicy meatiness with creamy cheese and aromatic seasonings.
Step 3: Stuff the Peppers
Carefully spoon your filling mixture into each prepared bell pepper until they are nice and full. Don’t be shy about packing them tightly – this is what makes every mouthful substantial and satisfying. The colorful peppers act as a natural bowl, holding in that delicious filling while also softening during cooking.
Step 4: Set Up the Instant Pot
Pour your broth or water into the inner pot of the Instant Pot. Place the steam rack or trivet inside, then arrange the stuffed peppers upright on top of the rack. This setup allows the steam to circulate all around the peppers, cooking them evenly while keeping the filling juicy and tender.
Step 5: Cook the Peppers
Lock the Instant Pot lid into place and turn the steam release valve to sealing. Select the Manual (or Pressure Cook) setting and set the timer for 9 minutes. Once done, allow the pressure to release naturally for 5 minutes, which lets the cooking finish gently, then carefully perform a quick release to vent any remaining pressure. This method ensures your peppers are perfectly cooked without being overdone or mushy.
Step 6: Add Cheese Topping
After opening the lid, sprinkle the remaining 0.5 cup of shredded cheese on top of each pepper. To get that cheese melted to cheesy perfection, simply place the lid back on the pot for 2-3 minutes – the residual heat will do the magic, creating a bubbly, golden cheesy crown your family and friends will adore.
How to Serve Instant Pot Stuffed Peppers Recipe
Garnishes
Fresh parsley is a simple yet elegant touch for garnishing these stuffed peppers. The bright green color adds a pop of freshness and the slight herbal note helps balance the richness of the cheese and ground beef. A sprinkle of extra shredded cheese or a dash of crushed red pepper flakes can also add an exciting twist to the presentation and flavor.
Side Dishes
While the stuffed peppers already provide a balanced meal, pairing them with a crisp side salad or crusty garlic bread can elevate the dinner experience. For a lighter option, a fresh cucumber and tomato salad or steamed green beans complement the richness wonderfully. For something heartier, creamy mashed potatoes or a warm bowl of soup can round out the plate beautifully.
Creative Ways to Present
Serve your Instant Pot Stuffed Peppers Recipe straight from the pot for a warm, rustic feel that invites everyone to dig in family-style. Alternatively, plate each pepper on a white dish to highlight the vibrant colors, and drizzle a bit of extra tomato sauce or a dollop of sour cream on the side. If you’re hosting a dinner party, popping individual peppers into mini cast iron skillets or decorative bowls can make the presentation feel extra special and charming.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers store beautifully in an airtight container in the refrigerator for up to 3 days. They actually taste even better after the flavors have a chance to meld overnight. When you’re ready to enjoy them again, just reheat gently to maintain the pepper’s texture and the filling’s juiciness.
Freezing
This Instant Pot Stuffed Peppers Recipe freezes well, making it perfect for meal prep. Wrap each stuffed pepper individually in plastic wrap and aluminum foil or place them in a freezer-safe container. They can be frozen for up to 2 months. When you want to eat one, thaw it overnight in the fridge before reheating to achieve the best taste and texture.
Reheating
To reheat, place the peppers in a microwave-safe dish and cover loosely with a damp paper towel to keep moisture in. Heat in increments of one minute to avoid overheating. For a crispier top, pop them in a preheated oven at 350°F for about 10 minutes, especially if you want to re-melt the cheese topping to that perfect gooey stage.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are great lean alternatives that will still work wonderfully in this Instant Pot Stuffed Peppers Recipe. Just keep the seasoning the same to maintain the flavor balance.
Do the peppers get mushy in the Instant Pot?
When cooked for the suggested time of 9 minutes with a natural release, the peppers come out tender yet still hold their shape nicely. Overcooking can make them mushy, so sticking to the recipe’s timing is key.
Can I make this recipe vegetarian?
Yes! Swap out the ground beef for cooked lentils, beans, or a plant-based meat substitute. Adding extra vegetables like mushrooms or zucchini diced finely will add texture and flavor to the filling.
Do I need to precook the rice for this recipe?
Yes, the rice should be fully cooked before mixing it into the filling. Since the peppers are only in the Instant Pot for a short time, using uncooked rice would result in undercooked grains and an uneven texture.
What’s the best way to prevent the peppers from tipping over during cooking?
Using the steam rack or trivet inside the Instant Pot creates a stable platform to keep the peppers upright. Arranging the peppers snugly against each other also helps prevent tipping.
Final Thoughts
There is something truly satisfying about pulling a batch of these Instant Pot Stuffed Peppers Recipe out of the pot—a dish full of vibrant color, rich flavor, and comforting textures that can brighten any mealtime. It’s easy enough for a busy weeknight but special enough to serve guests with pride. Give this recipe a try and watch as it quickly becomes a beloved favorite in your home, making dinnertime both simple and extraordinary!
Print
Instant Pot Stuffed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This Instant Pot Stuffed Peppers recipe offers a colorful and hearty meal with bell peppers filled with a flavorful mix of extra lean ground beef, rice, tomatoes, and cheese. Perfectly cooked in an Instant Pot, the dish delivers tender peppers and a juicy, cheesy filling in just under 30 minutes, making it an excellent choice for a quick and nutritious dinner.
Ingredients
Peppers
- 5 bell peppers (multiple colors)
Filling
- 1 small white onion, diced
- 15 oz can diced tomatoes
- 1 pound extra lean ground beef
- 2 cups cooked rice
- 1 egg
- 1.5 cups shredded cheese blend (cheddar jack blend), divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon Italian seasoning
- 3 cloves garlic, minced
Cooking Liquid & Garnish
- 1/2 cup broth or water
- Dried or fresh parsley for garnish (optional)
- Remaining 0.5 cups shredded cheese blend for topping
Instructions
- Prepare the Peppers: Rinse the bell peppers thoroughly. Cut off the tops and carefully remove all membranes and seeds from inside the peppers to create hollow shells ready for stuffing.
- Make the Filling: In a mixing bowl, combine the diced onion, canned diced tomatoes, extra lean ground beef, cooked rice, egg, 1.5 cups shredded cheese, salt, pepper, Italian seasoning, and minced garlic. Mix everything well until fully incorporated.
- Stuff the Peppers: Evenly fill each hollowed bell pepper with the prepared mixture, packing it gently but firmly to ensure each one holds a good filling.
- Set Up Instant Pot: Pour the broth or water into the inner pot of the Instant Pot. Place the steam rack inside, then carefully arrange the stuffed peppers on top of the rack in a single layer.
- Pressure Cook: Lock the Instant Pot lid and set the steam release valve to the sealing position. Select the Manual (Pressure Cook) setting and set the cooking time to 9 minutes. After cooking, allow a natural pressure release for 5 minutes, then perform a quick release to fully release the remaining pressure.
- Add Cheese Topping: Remove the lid, carefully top each pepper with the remaining 0.5 cups shredded cheese blend. Place the lid back on the Instant Pot for a couple of minutes to let the cheese melt thoroughly.
- Serve: Optionally garnish with dried or fresh parsley before serving for a fresh, colorful touch.
Notes
- To speed up prep, precook rice ahead or use leftover rice.
- You can substitute ground turkey or chicken for the beef for a leaner option.
- If you don’t have broth, water works fine but broth adds more flavor.
- Adjust seasoning to taste or add a pinch of red pepper flakes for heat.
- Leftovers store well in the fridge for up to 3 days and reheat easily.
