Get dinner on the table fast with this Instant Pot Stuffed Peppers Recipe. In under 30 minutes, your family can enjoy these flavorful instant pot stuffed bell peppers. Yum!
Take the stress out of dinner and make this Instant Pot Stuffed Pepper Recipe tonight. The combination cheesy beef mixture with the rice all stuffed in bell peppers to create a delicious meal idea.
Everyone loves our Instant Pot Stuffed Pepper Soup because of all the flavors of traditional stuffed peppers but in a tasty soup recipe. This is a must try recipe if you love chicken stuffed poblano peppers!
What's in this post: Instant Pot Stuffed Peppers Recipe
Why We Love This Recipe
Using the instant pot has been a game changer for my family. This stuffed peppers recipe makes it easy to enjoy my favorite low carb recipe in under 20 minutes.
The ingredients are simple and it is easy to make. I love how tender the peppers cook and how the delicious meat mixture center melts for the perfect weeknight meal.
Ingredients
- Bell Peppers – Use Green, Yellow or Red Peppers to make this recipe
- Lean Ground Beef – Make this recipe with ground turkey or a mixture of ground beef and turkey
- White Rice – You can also use brown rice, quinoa, or no rice at all.
- Onion – Check out these Best Onion Substitute if you are out.
- Minced Garlic – If using fresh garlic cloves, then learn How to Mince Garlic Cloves
- Diced Tomatoes with Green Chilies – I usually a can of Rotel
- Tomato Paste – This helps to thicken the sauce
- Brown Sugar – If you are out, The Best Brown Sugar Substitutes
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Optional Additions
- Black Beans
- Fresh Herbs – Thyme, Basil and Oregano
- Corn
- Mozzarella Cheese
- Feta Cheese
- Chopped Bacon
How to Make Instant Pot Stuffed Peppers
Step 1 – Cut the tops off of the bell peppers and remove any of the seeds and membranes inside the peppers. Then gently cut off the bottom of the peppers to make them level so that they can stand up right in the instant pot.
Step 2 – Put the instant pot on the sauté setting. Add the ground beef and diced onions to the instant pot. Sauté, breaking up the beef as it cooks, until the ground beef is not longer pink.
Step 3 – Add in the minced garlic and cook for 1 minute until the garlic is aromatic. Stir in the diced tomatoes with green chilies, tomato paste, brown sugar, salt and pepper. Stir until thoroughly combined.
Step 4 – Mix in the cooked rice and half of the shredded cheese. Turn the instant pot off.
Step 5 – Spoon the mixture evenly into the prepared bell peppers. Clean out the instant pot insert. Pour the water into the instant pot and put the trivet into the bottom of the instant pot. Place the bell peppers into the instant pot on top of the trivet (you may have to cook in batches based on the size of your instant pot).
Step 6 – Seal the instant pot and cook on high pressure for 5 minutes. Then do a quick release on the instant pot by moving the valve on the lid to the venting position. Top each of the bell pepper with the remaining shredded cheese immediately to allow the heat from the peppers to melt the cheese. Then serve and enjoy!
Expert Tips
- Peppers – Prepare the bell peppers by slicing the tops and cleaning the inside. Make sure that they are even so they stand up in the instant pot.
- Ground Beef – There is no need to cook the ground beef before stuffing in the peppers. The instant pot will cook the ground beef stuffed in the peppers.
- Rice – Cook rice before adding mixing with the ground beef mixture.
Serving Suggestions
This really is a complete meal since you have the ground beef, rice and veggie. There isn’t much need for a bunch of side dishes. I usually just serve it with a simple salad and call it a day. These are some additional ideas.
Frequently Asked Questions
You can use cauliflower rice instead of white rice in this recipe if you are eating low carb. It is still so delicious and tasty.
These stuffed peppers cook in less than 10 minutes.
No, there is no need to pre cook the peppers before stuffing them.
Yes, you can freeze stuffed peppers. After they have cooled to room temperature, wrap in plastic wrap and store in a freezer bag. They will stay fresh for up to 2 months.
Store the leftover stuffed peppers in an airtight container for up to 3-4 days. Reheat in the oven or microwave for a quick lunch the next day.
More Easy Bell Pepper Recipes
We love to hear from you. If you make this Instant Pot Stuffed Peppers Recipe, please leave us a comment or a star review.
Instant Pot Stuffed Peppers Recipe
Ingredients
- 6 Bell Peppers (any color)
- 1 ½ pound Ground Beef
- ½ Onion (finely diced)
- 2 teaspoons Minced Garlic
- 1 can Tomatoes with Green Chilies (10 ounces)
- 6 oz Tomato Paste
- ¼ cup Brown Sugar
- 1 tsp Salt
- ½ tsp Pepper
- ½ cup Cooked White Rice
- 1 ½ cups Cheddar Cheese (shredded)
- 1 cup Water
See how we calculate recipe costs.
Instructions
- Cut the tops off 6 bell peppers and remove the seeds and membranes. Gently trim a small amount from the bottoms so they can stand upright in the Instant Pot.
- Set the Instant Pot to the Sauté setting. Add 1½ pounds ground beef and ½ finely diced onion. Cook, breaking up the beef as it cooks, until the beef is no longer pink.
- Add 2 teaspoons minced garlic and cook for 1 minute, until fragrant.
- Stir in 1 can (10 ounces) tomatoes with green chilies, 6 ounces tomato paste, ¼ cup brown sugar, 1 teaspoon salt, and ½ teaspoon pepper. Stir until thoroughly combined.
- Add ½ cup cooked white rice and ¾ cup shredded cheddar cheese (half of the total cheese). Stir until evenly mixed. Turn off the Instant Pot.
- Spoon the beef mixture evenly into the 6 prepared bell peppers.
- Remove the filling mixture if necessary and clean out the Instant Pot insert.
- Pour 1 cup water into the Instant Pot and place the trivet in the bottom.
- Arrange the stuffed bell peppers on top of the trivet. Depending on the size of your Instant Pot, you may need to cook them in batches.
- Secure the lid, set the valve to the sealing position, and cook on High Pressure for 5 minutes.
- When the cooking time is complete, carefully perform a quick release by moving the valve to the venting position.
- Immediately top the peppers with the remaining ¾ cup shredded cheddar cheese and allow the residual heat to melt the cheese.
- Serve warm and enjoy.
