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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!

Stuffed Peppers in a white dish topped with melted cheese
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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!

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

Ingredients - bowl of shredded cheese, tomato paste, rice, green, red, orange bell peppers, minced garlic, brown sugar, ground beef, diced tomatoes with green chilies, diced onions, salt, pepper
  • 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

Slice the tops off the bell peppers on a cutting board with a knife

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. 

Ground beef topped with chopped onions in a 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. 

Cooked ground beef in the instant pot topped with diced tomatoes, tomato paste, brown sugar and seasoning

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. 

Ground beef mixture in instant pot topped with rice and shredded cheese with a wooden spoon

Step 4 – Mix in the cooked rice and half of the shredded cheese.  Turn the instant pot off. 

Bell Peppers stuffed with ground beef mixture in a instant pot

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). 

Bell peppers topped with ground beef mixture topped with melted cheese in 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.
Bell peppers in instant pot stuffed with ground beef mixture and melted cheese

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.

Stuffed peppers in instant pot stuffed with ground beef mixture and topped with melted cheese

Frequently Asked Questions

How to Make Instant Pot Stuffed Peppers Low Carb?

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.

How Long To Cook Stuffed Peppers in the Pressure Cooker?

These stuffed peppers cook in less than 10 minutes.

Should Bell Peppers be Pre Cooked before adding Stuffing?

No, there is no need to pre cook the peppers before stuffing them.

Can I Freeze Stuffed Peppers?

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.

How to Store Leftover Stuffed Peppers?

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

5 from 3 votes
Get dinner on the table fast with this Instant pot stuffed peppers recipe. In just 30 minutes, your family can enjoy delicious instant pot stuffed peppers.
Prep Time 15 minutes
Cook Time 5 minutes
Pressure Releasing: 10 minutes
Total Time 30 minutes
Servings 6
Cuisine American
Course Main Course
Calories 527

Ingredients

  • 6 Bell Peppers (any color)
  • 1 1/2 pound Ground Beef
  • 1/2 Onion (finely diced)
  • 2 teaspoons Minced Garlic
  • 1 can Tomatoes with Green Chilies (10 ounces)
  • 6 oz Tomato Paste
  • 1/4 cup Brown Sugar
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 cup Cooked White Rice
  • 1 1/2 cups Cheddar Cheese (shredded)
  • 1 cup Water
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Instructions

  • 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. 
  • 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. 
  • 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. 
  • Mix in the cooked rice and half of the shredded cheese.  Turn the instant pot off. 
  • 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). 
  • 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. 
  • Once melted, the peppers are ready to serve and enjoy!  

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 3-5 days.  

Nutrition Facts

Calories 527kcal, Carbohydrates 30g, Protein 30g, Fat 33g, Saturated Fat 14g, Polyunsaturated Fat 1g, Monounsaturated Fat 12g, Trans Fat 1g, Cholesterol 109mg, Sodium 889mg, Potassium 1032mg, Fiber 5g, Sugar 19g, Vitamin A 4523IU, Vitamin C 166mg, Calcium 275mg, Iron 4mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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