Instant Pot Stuffed Peppers Recipe
Tender, juicy Stuffed Peppers in minutes. Easy Instant Pot Stuffed Peppers are simple to make with just a few ingredients and your favorite tomato sauce. Add rice for a classic stuffed pepper recipe or leave it out! Either way, it’s a complete dinner the whole family will love.
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I’m sharing all my favorite quick and easy dinners this week with the hope that you’ll all find them helpful during this wild time in the world. I still can’t get over the surreal feeling that’s swirling around, it’s like a dream. And not a good one. You all know what I’m talking about.
Virtual classes are starting this week and I feel like I have a good handle on the homeschooling thing. Enough to keep Landon from falling behind but not so much that I’m going to quit my day job. I’m still going to be here making easy family recipes for everyone to gather around the dinner table with. I’m just going to have to figure out how to fit our new way of life into my workday.
These easy Instant Pot Stuffed Peppers are one of my favorite things to make when I’m tight on time. Or when I’m feeling super lazy. They can be prepped in advance and chilled in the refrigerator for up to a day. So, they’re essentially meal prepping magic.
INSTANT POT STUFFED PEPPERS
Stuffed Peppers were not always my favorite but over the years I’ve come to love their versatility. Hollowed out red, orange and green bell peppers are stuffed with a savory filling of ground beef, onions and seasonings.
You can also include rice in your filling, which is traditional in most stuffed pepper recipes, but I forgot to add it when making this specific version for the Instant Pot. These are accidentally Keto Stuffed Peppers because they’re extremely low carb. But they’re still packed with flavor.
The pressure cooker is a great way to cook stuffed peppers because they cook in a fraction of the time it takes to bake them in the oven. THIS is the Instant Pot I own and love, there are other versions available too but this is the most versatile in my opinion.
HOW TO MAKE STUFFED PEPPERS
Pressure Cooker Stuffed Peppers are really, crazy easy to make and you won’t need a ton of ingredients to get them on the table quickly.
Simply cut the tops off of your bell peppers and hollow them out by removing the seeds. Be sure to remove the white membrane, as well, while you’re in there.
In a large bowl, combine the ground beef, chopped onion and seasonings. Divide the beef mixture evenly among the bell pepper and lightly pack into the cavity of the pepper. Be sure not to pack it too tightly or your beef will become tough instead of juicy and tender.
Arrange the bell peppers filling side up on the rack inside the Instant Pot, top with sauce and lock the lid in place.
Cook the stuffed peppers on high pressure.
Use the quick release valve to release the pressure and then remove the lid. Top the peppers with shredded cheese, if desired.
That’s it….so easy!
WHAT TO SERVE WITH STUFFED PEPPERS
TIPS FOR PERFECT INSTANT POT STUFFED PEPPERS
- To ensure juicy, tender beef, use RAW ground beef for this recipe. Do not cook the ground beef ahead of time.
- Also, DO NOT PRE-COOK the bell peppers before stuffing them with the ground beef mixture. The peppers cook perfectly in the instant pot or while baking.
- To add rice to your stuffed peppers, mix in 1 cup of cooked medium grain rice into the stuffing mixture before stuffing into the bell peppers.
- Don’t have ground beef? You can also use ground turkey or ground chicken in place of the beef for the stuffing.
HOW TO COOK STUFFED PEPPERS IN THE OVEN
If you don’t have an Instant Pot, you can place your stuffed peppers in a baking dish and bake them at 350˚F for 1 hour. They turn out just as perfect as they do in the Instant Pot, they just take a while longer to cook.
I baked these Greek Stuffed Peppers in the oven but you can also cook them in the pressure cooking using this same cooking method.
HOW TO FREEZE STUFFED PEPPERS
You can prep your stuffed peppers in advance. Wrap each uncooked stuffed bell pepper in plastic wrap and then transfer them to a freezer bag. Press out the air and freeze for up to 3 months.
To cook your frozen stuffed peppers, remove from the plastic wrap and place in a baking dish. Bake your stuffed peppers from frozen at 350˚F for 40 minutes, then top with the sauce and cheese. Continue baking for an additional 20-30 minutes or until cooked through.
We love this recipe so much and it’s a hit with the kids, too. Kid friendly meals are easier to come by these days because my son will, literally, eat anything I put in front of him because he thinks DoorDash has closed down. Whatever works, right?
If you’re looking for more stress free dinners, we LOVE this easy Baked Chicken recipe. It’s on repeat every single week because it’s so versatile and leftovers are great for so many things. You’ll also like these Stuffed Poblano Peppers, they’re so flavorful and healthy.
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Get the Recipe: Instant Pot Stuffed Peppers Recipe
- 4 whole bell peppers, Tops cut off and seeds/membranes removed.
- 1 lb lean ground beef
- 1/2 cup panko bread crumbs
- 1 cup finely diced onion
- 1 large egg, lightly beaten
- 1 1/2 tbsp worcestershire sauce
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp Italian Seasoning Blend
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Pressure Cooker
- Instant Pot
- Place the trivet in the bottom of the pressure cooker.
- Arrange the peppers, cut side up, on a flat work surface. Season the inside lightly with salt and pepper. Set aside.
- In a large bowl, combine the ground beef, bread crumbs, onion, egg, worcestershire sauce, garlic, parsley, italian seaoning, garlic powder, salt and pepper being careful not to overwork the meat.
- Divide the stuffing mixture evenly between the bell peppers. Gently pack the meat into the cavity of the bell peppers to fill.
- Pour 1 cup of water into the pressure cooker and arrange the peppers, filling side up, on the trivet inside the pressure cooker. Top each pepper with 1/2 cup sauce. Lock the lid in place.
- Turn the steam release knob to the sealing position. Cook on high pressure for 9 minutes.
- When the cooking cycle ends, carefully quick release the pressure. Remove the lid and top each pepper with 1/4 cup of cheese. Replace the lid.
- Allow the cheese to melt for 2 minutes and then serve immediately. Use tongs to remove the peppers from the pressure cooking to a platter or plate.