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