Best Instant Pot Stuffed Peppers
As someone born in Eastern Europe, I grew up with my fair share of stuffed peppers. They remain one of my favorite meals ever, with just 20 minutes of prep time, and cooking them in the Instant Pot in a fraction of the time made preparing this comfort food so much easier.
Since I got my Instant Pot, I have cooked dozens of meals in it. I even taught my kids how to make some simple dump-and-cook recipes. One of my most popular Instant Pot recipes is this Orange Chicken, the perfect choice for a quick, easy, and delicious weeknight meal.
Table of contents
I am always looking at how to cut shortcuts in the kitchen while still keeping the best flavor! These indeed are the best Instant Pot stuffed peppers, with a rice and meat filling that has been perfectly seasoned. What’s more, I only have one pot to clean, which is one of the best perks of cooking meals in a pressure cooker.
Why you will love this recipe
- Easy to do: Toss it all in a bowl, no browning, sautéing, or stirring.
- Foolproof: I am also sharing my easy and foolproof rice recipe!
- One pot: Everything is made in one pot, so you have fewer dishes to wash.
- Fast to cook: Only takes 7 minutes to cook.
- Stores well: Great freezer meal, I recommend cooking a few extra peppers to freeze for later.
What you will need
- Bell peppers – I look for medium bell peppers to fit 4-5 in my pot.
- Rice – I cooked my own; my leftover rice is a great alternative.
- Onion and garlic – I prefer sweet yellow onion and freshly minced garlic.
- Tomatoes and tomato paste – I like Roma tomatoes because they are beefy and rich-flavored. I also use Cento Tomato Paste, which is thick and tangy with a sweet flavor profile I love.
- Worcestershire sauce – Adds just a bit of a bite, some saltiness, and extra boldness.
- Breadcrumbs – Seasoned or plain, to hold everything together.
- Garlic – I prefer and recommend freshly minced garlic cloves rather than powder for a sweet rich flavor without bitterness.
- Seasoning – I added my homemade Italian seasoning, oregano, paprika, parsley, and red pepper flakes for extra flavor.
- Toppings – I like to top the stuffed peppers with homemade marinara sauce and shredded mozzarella cheese.
How to make
When I cook using my Pressure Cooker, I don’t want to turn on the stove to cook the rice. I am also not a fan of directly cooking the rice in the pressure cooker’s stainless steel insert, as it sticks to it sometimes.
I have my foolproof method of cooking rice in the Instant Pot, which is how I made the rice for this recipe. The secret is NOT to add the rice directly into the pot, but to use a dish, I always use one of my Stackable Pots. My method requires a tiny investment, but the rice always comes out perfect.
Making the peppers:
Prepare the bell peppers: First, I wash, clean, and core the pepper. Also, with a very sharp knife, I level the bottom of the peppers. Tip: Make sure to save the tops of the peppers; you will use them when serving.
Filling: Next, I combine all the filling ingredients, stirring well and making sure that its well incorporated.
Stuff: After that, I stuff the peppers with the prepared filling.
Pressure cook: Then, I add water and a trivet to the pressure cooker insert. Arrange the peppers in a single layer on the trivet, cover with the lid, and lock and seal the valve. I pressure cook them on high pressure for 7 minutes.
Natural pressure release: Next, when the pressure cooker beeps that it’s done cooking, I do a 5-minute natural release.
Quick pressure release: Then, I do a quick release to release the remaining pressure. I carefully open the instant pot and transfer the peppers to a baking dish.
Broil: I top them with marinara sauce or tomato sauce and sprinkle some mozzarella cheese on top. Next, I broil them for a few minutes for the cheese to melt. I sprinkle some chopped parsley and serve them.
Expert tip
Not cutting the pepper lengthwise
One of the most important tips for this recipe is not to cut the peppers lengthwise. They cook under such intense pressure that if the filling is not protected, it will end up all over the pot. Even if you stack the peppers on a trivet, since the filling is exposed, it will turn into a mushy mess because of the condensation.
I recommend thinly slicing the bottom of all the peppers to make them flat so they can stand up when arranged in the pressure cooker. This way, they get cooked evenly.
More tips to consider:
- After this recipe, you will have leftover rice. Use it for other recipes, or stuff a small pepper and cook it.
- Refrain from precooking the peppers, or they will end up overcooked.
- If the peppers are small, lower the cooking time to five minutes with a three-minute natural release.
- The internal temperature of your instant pot stuffed peppers should be between 150 degrees F and 160 degrees F.
Recipe variations and add-ins:
- Hot peppers: I like to make these stuffed peppers spicy by chopping up some jalapenos and adding cayenne pepper to the filling.
- Seasoning: I recommend playing with flavors and trying to add cajun seasoning or taco seasoning to the filling.
- Beans: As an alternative, I add more protein by stirring in some black beans or pinto beans into the filling.
- Other cheese: I use any cheese I have on hand as a topping, but cheddar cheese and pepper Jack cheese are my favorites.
- Use pork: For a more robust flavor, use ground pork instead of beef.
- Barbecue stuffed peppers: Rather than topping them with marinara sauce, use barbecue sauce.
- Hawaiian peppers: Use chopped ham instead of beef and add some chopped pineapples for a tropical touch.
Serving suggestions:
I enjoy setting a topping bar selection with chopped basil, parsley, sour cream, shredded parmesan cheese, red pepper flakes, hot sauce, guacamole, and salsa. On the side, I like my famous crack corn salad.
Another way to enjoy this dish is to finish it with a light, sweet dessert that will not overwhelm you. I usually opt for something easy, like grilled peaches made with just five ingredients. You do not have to serve anything special to drink with this meal, but it would go great with a nice glass of Chianti Classico.
How to store leftovers:
- Cool: First, let the meal cool to room temperature fully.
- Refrigerate: After that, add the peppers to an airtight container or resealable plastic bag. Properly stored, cooked stuffed peppers will last for 3 to 5 days in the refrigerator.
- Prep for freezing: I freeze the peppers by wrapping each one in aluminum foil and adding them to individual freezer-safe Ziploc bags. Properly frozen they can be stored in the freezer for up to 3 months at 0 degrees F or less.
- Reheat: When ready to serve, either microwave them or bake at 380 degrees F for about 10 minutes.
How to cook frozen stuffed peppers:
- If you have time, thaw peppers in the refrigerator for several hours before cooking. It’s ok if you don’t, you can cook frozen stuffed peppers as well.
- Preheat oven to 350 degrees F.
- Then, remove the wrapping from the peppers and add them to a baking dish, leaving enough room between them.
- Bake for about 20-30 minutes for frozen peppers or until heated through and about half the time for thawing.
- Use a fork to taste the stuffing, to ensure that it has been heated through.
Frequently asked questions
If you precook the peppers before stuffing them, they will become mushy. It can also happen if you cook them for too long. Follow the cooking time precisely. It is also important to choose peppers that are about the same size. If the peppers are small, lower the cooking time to five minutes with a three-minute natural release.
According to the USDA, the internal temperature with an instant-read thermometer should read between 150 and 160 degrees F. The thermometer should be inserted into the center of the stuffing.
I remove mine from the instant pot right away and then check it. It most often reads 150 degrees F or above. By the time I broil them to melt the cheese, they are close to 160 degrees F. If yours are not that hot, cover them with foil and let them rest for 10 minutes.
Precooking the peppers makes them too soft and hard to stuff without tearing them. Also, after pressure cooking them, they will most certainly be overcooked. I recommend using raw California bell peppers for instant pot stuffed peppers.
More delicious Instant pot recipes:
Best Instant Pot Stuffed Peppers
Equipment
- Instant Pot
- Trivet
- Stackable pots or oven-safe small dish
Ingredients
Perfect Instant Pot Rice:
- 1 cup basmati rice uncooked
- 2 cups water
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Stuffed Bell Peppers:
- 5 medium or 4 large bell peppers
- 1 lb ground beef chicken or turkey
- 1 – 1 1/2 cups cooked rice* see notes
- 1 small sweet onion diced
- 1 small tomato diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or more based on preference
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon breadcrumbs
- 2 tablespoons fresh parsley chopped
- 1 cup water
Optional Garnish:
- 8 tablespoons marinara sauce
- 8 tablespoons shredded mozzarella cheese
- Fresh parsley chopped
Instructions
Perfect Instant Pot Rice:
- Add the rice, olive oil, salt, and 1 cup of water to an Instant Pot-safe dish. Stir to combine. Cover with foil and pinch a few holes, or use my favorite Stackable Pot.
- Add a long-legged trivet to the Instant Pot and the remaining 1 cup of water. Add the pot with the rice onto the trivet.
- Close the lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat, release the remaining pressure, and open the lid.
- Carefully remove the dish with the rice from the Instant Pot. Let it stand for 10 minutes, remove the foil, and fluff the rice using 2 forks.
- Measure 1 – 1 1/2 cups of cooked rice for the Stuffed Peppers and store the rest.
- Rinse the Instant Pot stainless steel insert.
Stuffed Peppers:
- Wash the peppers, cut off their tops (I like to keep them to use when serving the peppers), remove the seeds, and clean the inside well by gently removing all the veins.
- You can brown the beef in a skillet or the Instant Pot before mixing it with the rest of the ingredients. I prefer to skip this step and save time using raw ground beef.
- In a large bowl, combine all the ingredients, starting with the ground beef and ending with the chopped parsley. Stir well to combine thoroughly.
- Stuff the prepared peppers equally with the mixture.
Cook:
- Add a trivet with handles to the IP or a steamer basket. Add 1 cup of water and arrange the peppers onto the trivet.
- Close the lid and pressure cook at High Pressure for 7 minutes + 5 minutes Natural Release. Turn off the heat. Release the remaining pressure manually and carefully open the lid.
- Using the trivet or steamer basket handles, carefully remove the peppers from the pot.
Optional Garnish and Broiling:
- Turn on the oven broiler.
- Add stuffed peppers to a baking dish.
- Top each pepper with two tablespoons of marinara sauce and two tablespoons of shredded mozzarella cheese.
- Transfer the baking dish to the oven under the broiler and cook for 1-2 minutes until the cheese is fully melted.
- Remove from oven, garnish with freshly chopped parsley, and serve.