Name: Instant Pot Stuffed Peppers: The Easiest Way to Make a Classic Comfort Meal
Prep time: 10 min
Cook time: PT-485012H11M30S
Total time: 20 min
Cuisine: American
Ingredients: 4 bell peppers (your choice of colors); 1 lb (450g) ground beef, turkey, or a vegetarian substitute; 1 cup cooked rice (white or brown); 1 medium onion, chopped; 2 cloves garlic, minced; 1 (14.5 oz) can crushed tomatoes; 2 tablespoons tomato paste; 1 tablespoon Italian seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup water or broth (for pressure cooking); Optional: 1 cup shredded cheese (for topping)

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Stuffed peppers are the kind of dish that’s equal parts cozy and satisfying. With a savory filling of rice, ground meat, and seasonings, these Instant Pot stuffed peppers take all the classic flavors we love and make them even easier to prepare. Perfect for busy weeknights or a simple, filling weekend meal.

Why You’ll Love This Recipe

Quick and Easy: The Instant Pot cuts down on the cooking time while still delivering tender, flavorful stuffed peppers.
Customizable: Fill these peppers with your choice of meat or a vegetarian version for a meal everyone can enjoy.
Comfort Food: This dish brings all the cozy feels, and it’s perfect for the cooler months.
One-Pot Meal: Less mess and minimal cleanup—just one pot to wash!

Ingredients

Here are the basics for making these stuffed peppers. Find the full list below:

Bell peppers (your choice of colors)
Ground beef, turkey, or a vegetarian substitute
Cooked rice (white or brown)
Onion and garlic
Crushed tomatoes and tomato paste
Italian seasoning, salt, and pepper

Directions

Prep the Peppers

Start by cutting off the tops of the bell peppers and removing the seeds. You want them to be nice and hollow, ready to hold all the delicious filling!

Sauté the Filling

Using the Instant Pot’s sauté function, brown your choice of meat along with onions and garlic. Once the meat is cooked, stir in rice, crushed tomatoes, and seasoning. Cook for a couple of minutes, allowing the flavors to come together.

Stuff the Peppers

Stuff each pepper with the meat mixture, packing them in gently but firmly. Place the peppers into the Instant Pot on top of the trivet.

Pressure Cook

Add a little water or broth to the bottom of the Instant Pot, seal the lid, and cook on high pressure for 8-10 minutes (depending on the size of your peppers). Let the pressure release naturally for 5 minutes before doing a quick release.

Serve and Enjoy

Carefully remove the peppers from the pot. Top with cheese (if desired), and serve hot for a cozy meal that’ll please the whole family!

Expert Tips and Tricks

Try different fillings: Experiment with ground chicken, pork, or even quinoa for a lighter twist.
Add cheese: If you’re a cheese lover, sprinkle shredded cheese on top of the peppers before cooking to make them extra gooey and delicious.
Don’t skip the trivet: It helps to keep the peppers from getting soggy while they cook.

Recipe Variations and Substitutions

Vegetarian version: Swap out the meat for black beans, lentils, or tofu for a plant-based stuffed pepper.
Swap the rice: You can use quinoa, couscous, or cauliflower rice as a low-carb alternative.
Spice it up: Add some chopped jalapenos or a sprinkle of crushed red pepper flakes for a little heat.

Serving and Pairing Suggestions

Pair with a crisp side salad or a batch of roasted vegetables for a well-rounded meal.
Serve with a dollop of sour cream or a side of guacamole for a little extra flavor.
Wine pairing: A light red wine like Pinot Noir or a glass of sangria would complement the meal beautifully.

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: You can freeze the stuffed peppers for up to 3 months. Just be sure to let them cool completely before freezing.
Reheating: Reheat in the microwave or in the oven at 350°F until warmed through.

FAQs

Can I use frozen peppers? Yes, you can use frozen bell peppers. Just thaw them before stuffing and cooking in the Instant Pot.

Can I make this recipe ahead of time? Absolutely! Prepare the stuffed peppers, store them in the fridge, and cook them the next day in your Instant Pot.

Can I add beans to the filling? Yes, beans like black beans or kidney beans make a great addition for extra texture and flavor.

What if I don’t have a trivet? No worries! You can just place the peppers directly in the pot with a bit of water underneath.

Conclusion

These Instant Pot stuffed peppers are the easiest way to enjoy this classic dish in no time. Packed with flavor, simple to make, and easy to customize, they’ll quickly become a go-to meal in your weekly rotation. Enjoy!

Instant Pot Stuffed Peppers: The Easiest Way to Make a Classic Comfort Meal

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Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 8-10 minutes (Pressure cooking)
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pressure Cooking (Instant Pot)
Cuisine: American, Comfort Food
Diet: Gluten Free

Instructions

Prep the Peppers:
Cut off the tops of the bell peppers and remove the seeds, ensuring they are hollow to hold the filling.
Sauté the Filling:
Use the Instant Pot’s sauté function to brown your choice of meat along with onions and garlic. Once the meat is cooked, stir in rice, crushed tomatoes, and seasoning. Cook for a couple of minutes to allow the flavors to come together.
Stuff the Peppers:
Stuff each pepper with the meat mixture, packing it gently but firmly. Place the stuffed peppers into the Instant Pot on top of the trivet.
Pressure Cook:
Add a little water or broth to the bottom of the Instant Pot, seal the lid, and cook on high pressure for 8-10 minutes, depending on the size of the peppers. Let the pressure release naturally for 5 minutes before doing a quick release.
Serve and Enjoy:
Carefully remove the peppers from the pot. Top with cheese (if desired), and serve hot.

Notes

Try different fillings: You can experiment with ground chicken, pork, or quinoa for a lighter twist.
Add cheese: For extra gooeyness, sprinkle shredded cheese on top before cooking.
Don’t skip the trivet: It prevents the peppers from getting soggy.