Stuffed peppers are a classic comfort food, but making them the traditional way can be time-consuming. With this Instant Pot stuffed pepper recipe, you get all the savory flavors and tender texture you love in a fraction of the time. It’s a fuss-free, family-friendly meal that’s perfect for busy weeknights.
Ingredients
- 6 medium bell peppers (red, yellow, or green)
- 1 pound lean ground beef (or ground turkey)
- 1 cup cooked white rice (can substitute brown rice or quinoa)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 cup low-sodium beef broth (or vegetable broth)
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim a thin slice off the bottom so they stand upright. Set aside the tops for later use if desired.
- Sauté the filling: Set the Instant Pot to Sauté mode. Add olive oil, then the diced onion. Cook for 2-3 minutes, until softened, then add garlic and cook for 1 minute more.
- Add the ground beef (or turkey) to the pot. Cook, breaking up with a spatula, until browned and no longer pink, about 5-6 minutes. Drain excess fat if needed.
- Stir in tomato paste, Italian seasoning, salt, black pepper, smoked paprika, and red pepper flakes. Mix in the drained diced tomatoes and cooked rice. Cook for 2 minutes, stirring to combine.
- Turn off Sauté mode. Stir in 2/3 cup of the mozzarella and all the Parmesan cheese. Taste and adjust seasoning if needed.
- Stuff the peppers: Spoon the filling evenly into each prepared bell pepper, pressing down gently to pack.
- Prepare the Instant Pot: Pour 1 cup beef broth into the bottom of the Instant Pot. Arrange the stuffed peppers upright on the trivet (or directly in the pot if they fit snugly). If desired, place the reserved pepper tops back on.
- Pressure cook: Lock the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. When the timer is up, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Cheese topping: Carefully open the lid. Sprinkle the remaining 1/3 cup mozzarella over the tops of the peppers. Close the lid (but do not seal) and let sit for 2-3 minutes to melt the cheese with residual heat.
- Serve: Use tongs to carefully lift peppers onto plates. Garnish with fresh parsley and serve hot.
Tips
- Substitutions: Swap ground beef for ground turkey or chicken for a lighter version. Quinoa or cauliflower rice can replace the white rice for a lower-carb option.
- Make ahead: Prepare the filling up to 2 days in advance and refrigerate. Stuff the peppers just before cooking.
- Common mistakes: Avoid overfilling peppers, as this can cause uneven cooking. Don’t skip draining the tomatoes or excess fat—too much liquid can make the filling soggy.
- Extra tender peppers: For very soft peppers, add 2 extra minutes to the pressure cook time.
Serving Suggestions
- Pair with a crisp green salad or simple arugula dressed with olive oil and lemon.
- Serve with crusty bread or garlic knots for a heartier meal.
- Add a dollop of sour cream or a drizzle of pesto for extra flavor.
- Roasted vegetables or steamed green beans make a bright, healthy side.
Variations
- Vegetarian stuffed peppers: Omit the meat and add canned black beans, lentils, or extra vegetables like mushrooms and zucchini to the filling.
- Mexican-inspired: Use taco seasoning, pepper jack cheese, and add corn and black beans. Top with salsa and avocado.
- Greek-style: Swap in feta cheese, add chopped spinach and fresh dill, and use ground lamb or turkey.
- Mini peppers: Use mini sweet peppers for appetizer-sized portions. Reduce pressure cook time to 4 minutes.
Storage and Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, place peppers in a microwave-safe dish, cover, and microwave on medium power for 2-3 minutes per pepper, or until heated through. Alternatively, reheat in a 350°F (175°C) oven, covered with foil, for 15-20 minutes. If freezing, wrap each cooled pepper tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as above.
Frequently Asked Questions
- Can I use uncooked rice in the filling?
It’s best to use cooked rice, as the pressure cooking time is too short to fully cook raw rice and could leave it crunchy. If you want to use uncooked rice, par-cook it for 10 minutes first or increase the liquid and pressure cook time, but this may affect the texture of the peppers. - Do I need to pre-cook the bell peppers?
No, there is no need to pre-cook the peppers—pressure cooking softens them perfectly. If you like very tender peppers, add 1-2 minutes to the pressure cook time. - How do I prevent the peppers from falling over in the Instant Pot?
Use the trivet that comes with your Instant Pot to help support the peppers. If you have extra room, wedge a crumpled ball of foil between peppers to keep them upright. Trimming a flat base on each pepper also helps. - Can I double the recipe?
You can double the filling and cook more peppers as long as they fit in your pot in a single layer. Do not stack peppers, as this can result in uneven cooking. For an 8-quart Instant Pot, you can usually fit 8-10 medium peppers. - What size Instant Pot is best for this recipe?
This recipe is designed for a 6-quart Instant Pot, which fits 6 medium peppers comfortably. For a smaller 3-quart model, halve the recipe; for an 8-quart, you may be able to fit more peppers or larger ones. - Can I use brown rice or another grain?
Yes, cooked brown rice, quinoa, or even farro work well. Make sure the grain is fully cooked before adding to the filling, as the pressure cooking time is not enough to cook raw grains.
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Instant Pot Stuffed Pepper Recipe: Easy, Flavorful & Fast Dinner