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–+ servings
Instant pot stuffed peppers in aa white serving tray

Instant Pot Stuffed Peppers

These delicious stuffed peppers are made easily in the Instant Pot and are packed full of flavor! With ground beef, rice, plenty of cheese, tomato sauce, and Italian herbs, this quick dinner recipe is so good!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Yield:4

Equipment

  • Instant Pot
  • Trivet
  • Sharp knife
  • Medium bowl
  • Tongs

Ingredients

  • 1-1 ½ cups water
  • 4 large bell peppers any color
  • 1 teaspoon salt
  • ½ pound lean ground beef at least 80/20
  • 1 ½ teaspoons Italian seasoning
  • 2 cloves garlic finely chopped
  • 1 8-ounce can tomato sauce organic preferred
  • 1 14-ounce can diced tomatoes drained
  • 1 cup cooked rice white or brown
  • 1 ½ cups shredded cheese divided
  • fresh parsley chopped, for garnish

Instructions

  • Place trivet in Instant Pot. If using a 6-quart Instant Pot, pour in 1 cup water. If using an 8-quart Instant Pot, pour in 1 ½ cups water.
  • Trim approximately ¼-inch from top of bell peppers, then remove stems, ribs, and seeds. Salt insides of bell peppers, then place empty peppers on trivet inside instant Pot.
    Empty bell peppers inside an Instant Pot
  • In medium bowl, mix together ground beef, Italian seasoning, salt, garlic, tomato sauce, and diced tomatoes, until mostly combined. Add in rice and 1 cup shredded cheese. Gently combine mixture, then spoon filling into peppers.
    Stuffed peppers inside in Instant Pot
  • Secure lid on Instant Pot and set to Manual High Pressure for 9 minutes. Instant Pot will take approximately 10 minutes to come to pressure, then 9 minute cook-time will start.
  • When cook-time is finished, carefully turn venting knob to quick release pressure.
  • Remove lid. Sprinkle remaining cheese on tops of bell peppers. Return lid to pot and allow cheese to melt.
  • Using tongs, carefully remove peppers from Instant Pot. Garnish with fresh parsley if desired and serve immediately.

Notes

  • Make it Gluten Free: Make sure the shredded cheese you're using doesn't include any gluteny starches to keep it from clumping. Your best bet is to shred your own cheese. Double check your tomato products, too, but most brands should be fine.
  • Make it Lower Carb: Use cauliflower rice instead of rice.
  • Make it Vegetarian: Use a plant-based meat substitute, chopped mushrooms, or black beans.
 
Recipe yields 4 stuffed peppers. Nutritional values shown are general guidelines, and reflect information for one stuffed pepper. Macros may vary slightly depending on specific types and brands of ingredients used.
This recipe was tested and perfected using a 6-quart Instant Pot.

Nutrition

Serving Size: 1stuffed pepper | Calories: 388cal | Protein: 27g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1330mg | Potassium: 1025mg | Total Carbs: 30g | Fiber: 6g | Sugar: 12g | Net Carbs: 24g | Vitamin A: 6258IU | Vitamin C: 228mg | Calcium: 374mg | Iron: 4mg
Recipe By:Cheryl Malik