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.
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Servings: 4
Calories: 480kcal
Equipment
Ingredients
- 4 large bell peppers choose a mix of colors for visual appeal
- 1 pound ground beef or the filling you choose like those we talked about in the article
- 1 cup cooked rice or quinoa
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 cup diced tomatoes canned or fresh
- ½ cup tomato sauce
- 1 cup shredded cheese mozzarella, cheddar, or a blend
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning or your choice of herbs
- Optional: chili flakes fresh herbs for garnishing
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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
Nutrition
Nutrition Facts
Easy Instant Pot Stuffed Peppers: From Classic to Creative
Amount per Serving
Calories
480
Calories from Fat 261
% Daily Value*
Fat
29
g
45
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
12
g
Cholesterol
103
mg
34
%
Sodium
990
mg
43
%
Potassium
809
mg
23
%
Carbohydrates
25
g
8
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
29
g
58
%
Vitamin A
843
IU
17
%
Vitamin C
106
mg
128
%
Calcium
219
mg
22
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.