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
Scale
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.
