Easy Instant Pot Stuffed Peppers: From Classic to Creative

Instant Pot stuffed peppers are the perfect blend of comfort and convenience, ideal for busy home cooks looking to quickly add a burst of flavor to their dinner tables. This recipe seamlessly combines traditional flavors with modern efficiency, turning a beloved classic into a practical weeknight staple. Let’s get started and see how simple and satisfying making this family favorite can be.

Instant Pot Stuffed Peppers

Creating delicious Instant Pot stuffed peppers starts with one key ingredient: the peppers themselves. Selecting the right peppers is crucial for creating flavorful and nutritious meals. Here’s how to choose the best bell peppers, whether they’re from your garden, a farmers’ market, or a grocery store shelf.

Growing your own bell peppers can profoundly enhance the flavor and quality of your stuffed peppers. We grow a variety of bell peppers, from classic green and red to vibrant yellow and orange, each adding its unique taste and texture to every dish. The taste of homegrown peppers offers a more flavorful and nutritious dish. You can learn how to grow your own peppers in our companion article.

If homegrown bell peppers aren’t available, you could purchase them at your local farmers’ market when they’re in season. If neither is an option, grocery store bell peppers are perfectly fine and will still yield delicious results.

Begin by choosing the right peppers for your Instant Pot stuffed peppers—the main attraction of your dish. Opt for plump, vibrant peppers with taut, glossy skins that feel heavy for their size. The fresher the peppers, the better the taste. Using fresh vegetables is not just about flavor but about bringing the true taste of the garden to your table.

Ingredient Variations

Instant Pot stuffed peppers are incredibly versatile and can be tailored to suit any palate. Whether you’re a meat lover or a vegetarian, there are plenty of options. We usually use ground beef or sausage, but you could try ground turkey or chicken for a hearty filling.

If you prefer something lighter, a mixture of quinoa, black beans, corn, and diced tomatoes offers a delicious and satisfying filling. Don’t forget to incorporate a variety of cheeses, such as mozzarella for its meltiness or feta for a tangy kick. The beauty of stuffed peppers is that they can be adapted to include whatever ingredients you have on hand, making them a great dish for using up leftovers.

Preparing Peppers: To Blanch or Not to Blanch?

Blanching peppers before stuffing and cooking them in your Instant Pot isn’t mandatory and may not always be necessary. While blanching can affect the texture and cooking time, I find that the texture of the peppers when cooked directly in the Instant Pot is quite similar to when they are blanched. Therefore, to save time, I skip the blanching step.

Blanching softens the peppers slightly, which can be beneficial if you prefer a tender texture. In my opinion, the Instant Pot does that really well. It also helps ensure that the peppers and the filling cook more evenly. Additionally, blanching tends to enhance the vibrant color of the peppers and can reduce any bitter flavors in the skin.

You will want to skip this step if you enjoy a firmer pepper. Experimenting with both methods may help you decide which you prefer based on your taste and the specifics of your recipe.

Easy Instant Pot Stuffed Peppers Recipe

Ingredients:

• 4 large bell peppers (choose a mix of colors for visual appeal)
• 1 pound ground beef (or the substitute you choose like those we talked about earlier)
• 1 cup cooked rice or quinoa
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup tomato sauce
• 1 cup shredded cheese (mozzarella, cheddar, or a blend)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning or your choice of herbs
• Optional: chili flakes, fresh herbs for garnishing

Instructions:

1. Prepare the Peppers:
   • Wash the bell peppers, cut off the tops, and remove the seeds and membranes.
   • Optional: You may choose to blanch the peppers by boiling them for 3-4 minutes and then quickly cooling them in ice water. I don’t blanch my peppers since the Instant Pot softens them, saving time and effort.
2. Prepare the Filling:
   • Over medium heat, cook the ground meat (or your chosen filling) in a skillet until brown.
   • Add the onion and cook until translucent.
   • Add the garlic and cook just until you can smell it. Don’t overcook the garlic, as it will become bitter.
   • Stir in the cooked rice or quinoa, diced tomatoes, salt, pepper, and Italian seasoning. Cook for an additional 5 minutes. Let the mixture cool slightly, then stir in half of the cheese.
3. Stuff the Peppers:
   • Spoon the filling into each pepper, pressing down lightly to pack it in.
   • Spoon a layer of tomato sauce over the filled peppers.
   • Top with the remaining cheese.
4. Cook in the Instant Pot:
   • Pour 1 cup of water into the bottom of the Instant Pot and insert the trivet.
   • Place the stuffed peppers on the trivet.
   • Lock the lid in place and set the valve to ‘Sealing.’
   • Cook on high pressure for 8-10 minutes (8 for firmer peppers, 10 for softer).
   • When cooking time is complete, let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.
   • Open the lid away from your face to prevent steam burns.
5. Serve:
   • Allowing the peppers to cool for a few minutes in the pot after the lid is removed can help firm them up slightly, making them easier to handle.
   • Carefully remove the peppers from the Instant Pot.
   • If the peppers are too soft or beginning to fall apart, support the bottom with a spatula or an additional spoon. I used two long-handled spoons to remove the peppers before I bought a special trivet.
   • Garnish with fresh herbs if desired, and serve hot. We like fresh parsley and thyme on ours.

Tips:

• Use specialty tools for the Instant Pot that can be handy for removing peppers. This trivet with handles is amazing! I love it.
• If there’s any liquid inside the peppers or they seem overly moist, gently tilt them to drain the liquid before serving. This will prevent them from being soggy.
• For a crispy top, remove the peppers from the Instant Pot and place them under a broiler for a few minutes until the cheese is bubbly and golden. I always do this with my Instant Pot stuffed peppers.

Instant Pot Tips for Beginners

If you’re unfamiliar with pressure cooking, using an Instant Pot can seem intimidating. Here are a few tips to ensure success with your Instant Pot stuffed peppers.

• Seal Properly: Always check that the lid is sealed correctly and the valve is set to ‘Sealing’ to ensure the pressure can build.
• Proper Placement: Keep the peppers on the trivet and not directly in the water when adding your ingredients. This prevents them from getting soggy.
• Adjust Time for Size: The size of your peppers can affect cooking time. Larger or thicker peppers might need an additional minute or two under pressure.
• Quick Release vs. Natural Release: Use a natural release for about 10 minutes to allow the peppers to settle and the flavors to meld, followed by a quick release to prevent overcooking.
  • Quick release of the pressure in an Instant Pot stops cooking immediately, which is great for delicate foods. However, the sudden pressure change can also make moisture-rich items mushy, as it quickly softens textures.
• Check for Doneness: If your peppers aren’t quite tender enough, you can put the lid back on and cook under pressure for another minute or two.

Troubleshooting Common Issues

Even with straightforward recipes, issues can arise. Here are solutions to some common problems when making stuffed peppers in an Instant Pot:

• Peppers Too Soft: If your peppers come out too soft, reduce the cooking time by a couple of minutes, or skip the blanching step before stuffing.
• Filling Not Cooked Evenly: To ensure even cooking, the filling should not be packed too tightly. It needs space to expand slightly and heat through. This is why we precook the filling in my recipe.
• Excess Water Inside the Peppers: If you blanch your peppers before stuffing, drain them upside down to remove any trapped water.

Make-Ahead and Storage Tips

Stuffed peppers are excellent for preparing ahead of time. You can assemble them completely and refrigerate them for up to a day before cooking them in the Instant Pot.

For longer storage, you can freeze the assembled, uncooked peppers. To freeze them, place them on a baking sheet individually and place the baking sheet in the freezer. Once frozen, transfer to a freezer-safe bag or container. They can be cooked directly from frozen, adding about 10 minutes to the usual cooking time in the Instant Pot.

To store leftovers, keep them in an airtight container in the refrigerator for up to three days. Reheat in the Instant Pot or, for best results, in the oven at 350 degrees F until thoroughly warmed. Depending on your oven, this should take about 15-20 minutes.

Wrap Up

Instant Pot stuffed peppers are more than just a meal; they represent a perfect blend of tradition and modern convenience. This dish invites you to enjoy the deep flavors and wholesome goodness of a time-honored recipe with the speed and simplicity of today’s technology.

With the tips and variations I shared, you can easily customize the peppers to suit any taste or occasion, making them a versatile dish. Who doesn’t love that? Whether you’re a beginner looking to try out new recipes in your Instant Pot or an experienced cook aiming to refine a classic, these Instant Pot stuffed peppers promise delicious results every time.

Share your creations, experiment with different fillings, and, most importantly, gather around the table to enjoy the vibrant flavors and delightful textures of your homemade Instant Pot stuffed peppers.