Best Instant Pot Stuffed Peppers [VIDEO]

Instant Pot Stuffed Peppers are made with seasoned ground beef and rice, topped with marinara sauce and melty cheese. They’re a great weeknight meal cooked to perfection in a fraction of the time in the Instant Pot. 

Stuffed peppers are so easy to make in the instant pot, you will never want to make them the regular way again. You don’t even have to cook the hamburger first. Mix it all together, stuff the peppers, put them in the pot, and cook them. Then, stick it in the broiler to melt the cheese and you are ready to serve. Full of tender rice and ground beef seasoned with onions, garlic, tomatoes, and a bevy of Italian seasonings, these peppers are perfect. 

Instant Pot Stuffed Peppers recipe is one of my favorite dishes to make in my multi-cooker. I grew up eating lots of stuffed peppers, they are highly popular in Eastern Europe. But lately, I started making this easy comfort food in the pressure cooker, and could not be happier.

This is a homecooked meal that you stick in a pot, close it up, and wait for. You do not have to stir or check anything when cooking in the instant pot, which is why I love this recipe so much. You cannot even mess up the rice if you follow the directions. 

What’s more, you only have one pot to clean because it is all cooked in the instant pot. I love any meal that does not include tons of dishes to wash. The ingredients are all easy to find at your local grocery store if you do not already have them in your kitchen. 

This meal can feed quite a few people. If you are worried about needing more, make a double batch. You may have to make two batches if you only have one instant pot, but since it only takes about 30 minutes, that should not be a problem. And if you have leftovers, that is not a big deal either. You can store them in the refrigerator for up to three days or freeze them for up to three months.

Instant Pot meals are a staple around here, because of the convenience and the perfect end result that it’s so easy to control. Among my most popular dinner recipes is this Orange Chicken, Instant Pot Ribs, and this Stuffed Pepper Soup recipe. 

Why you will love this recipe

• Easy to do: Toss it all in a pot, no browning, sautéing, or stirring.
• Foolproof: If you follow the steps, you can even make perfect rice.
• One pot: Everything is made in one pot, so you only have one pot to wash.
• Fast to cook: Only takes 30 minutes to cook.
• Stores well: You can store it for up to three months.

What you’ll need to make instant pot stuffed peppers

Special items:

• Instant pot – Mine is a Duo Plus Instant Pot but you can use any kind. 
• Trivet – to place in the instant pot so the peppers are not covered in water.
• Stackable pots – if you decide to use my food-proof method of cooking rice in the IP, details below.
• Cooking utensils

Ingredients:

For the rice:

• Basmati rice – I use basmati rice because I like the flavor, but you can use any long-grain rice for this dish.
• Oil
• Salt
• Water

For the peppers:

• Bell peppers – Each color has its own flavors, so I like to use them all.
• Rice – From the recipe above.
• Onion – I prefer sweet yellow onion, chopped roughly so I can taste them when I bite into them.
• Tomato – I like Roma tomatoes because they are beefy and rich-flavored.
• Tomato paste – Cento Tomato Paste 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.
• Italian seasoning – You can make my homemade Italian seasoning in just a few minutes for a fresh taste that will last months.
• Oregano – I have to have extra oregano for the authentic Italian flavor and aroma.
• Parsley – I also like to add extra parsley to my Italian seasoning.
• Paprika – Adds a sweet, peppery, and smoky taste.
• Red pepper flakes – For just a hint of a spicy kick. Skip it if you do not like spicy food.
• Salt
• Pepper
• Water

For the garnish:

• Marinara sauce – Try my easy-to-make marinara sauce with just a handful of ingredients.
• Mozzarella cheese – Shred your own for the freshest taste and the best meltability.
• Parsley – Chopped fresh parsley for garnishing.

How to make Instant Pot Stuffed Peppers?

Cook the rice:

Using my trick for cooking perfect rice in the Instant Pot this recipe becomes so easy to make. Many pressure cooker recipes for Stuffed Peppers require you to have pre-cooked rice on hand. Well, that makes sense, but the problem is, when I cook using my Pressure Cooker, I really don’t want to turn on the stove and cook the rice.

I am also not a huge fan of directly cooking the rice in the pressure cooker’s stainless steel insert, as it sticks to it sometimes. Also, the water to rice ratio has to be perfect, that drives me mad sometimes, as in some cases it just does not work as I intend it to! Therefore, when you use my method, you will NOT have any of these problems.

The only way I cook rice in the Instant Pot is using a fool-proof method, that requires just a small investment – I always use one of my Stackable Pots. It comes out perfect all the time. Also, this way you can cook instant pot brown rice.

Because you add the right amount of water to the Stackable Pot and you add water to the IP, for it to come to pressure and do its own thing. This way, the rice gets steamed to perfection, every grain is perfectly cooked. Bonus points for the pot being super easy to clean. 

Make the Peppers:

This electric pressure cooker recipe is very easy to follow, and if you use my rice cooking fool-proof method, you are guaranteed to have a fantastic meal when you are done. Making this delicious dish in the pressure cooker, you can control the temperature, time, and moisture, so you end up with perfectly cooked stuffed peppers.

1. Prepare the bell peppers: First, you have to wash, clean, and core them. Also, with a very sharp knife level the bottom of the peppers. Make sure to save the tops of the peppers, you will use them when serving.
2. Stuffing: The next step is combining all the ingredients and make the pepper filling. After that, stuff the peppers.
3. Pressure cook: Then, add the water and a trivet to the pressure cooker. Arrange the peppers in a single layer on the trivet, cover with the lid, lock and seal the valve. Pressure cook on high pressure for 7 minutes.
4. Natural pressure release: Next, when the pressure cook beeps that it’s done cooking, do a 5-minute natural release.
5. Quick pressure release: Then, do a quick release to release the remaining pressure. Carefully open the instant pot and transfer the pepper to a baking dish.
6. Broil: Top them with marinara sauce or tomato sauce and sprinkle some mozzarella cheese on top. Next, broil them for a few minutes for the cheese to melt.
7. Serve: Garnish with parsley and serve.

Expert tip

The best way to cut your bell peppers for instant pot stuffed peppers

There have been a lot of questions about why some people keep peppers whole when cooking them in the instant pot and slice them lengthwise when they bake them. Well, I can tell you why I do it; it makes perfect sense. First of all, I cut them lengthwise when baking them because they cook better and are easier to eat that way. They also look better. I have tried baking them whole, but they are difficult to stuff, take longer to cook, and like to fall apart.

You cannot cut your peppers lengthwise and cook them in the Instant Pot unless you want to stack them on top of each other, which is not a good idea. So, I have to keep them whole to cook them in the Instant Pot. But they cook just fine that way because the Instant Pot cooks under such intense pressure that everything cooks well. I cannot speak for everyone, but that explains the mystery.

That may not tell you the best way to cut your pepper. When you cook it in a baking dish or a pan, it just makes sense to cook it on its back so you do not have to try to balance it standing up. In the instant pot (or slow cooker), your peppers are supported so they can stand up all day long. I hope this answers everyone’s questions.

Recipe variations and add-ins:

• Hot peppers: To make your stuffed peppers spicy, chop up some jalapenos and add some cayenne pepper to the mixture.
• Seasoning: In addition, to add extra flavor, mix into the stuffing garlic powder, onion powder, chili powder. You can even use cajun seasoning or taco seasoning to make Mexican stuffed peppers.
• Grains: Also, try making this recipe with other grains, like bulgur and quinoa.
• Beans: As an alternative, add more protein by stirring in some black beans or pinto beans into the filling.
• Other cheese: Try this recipe with sharp cheddar instead of mozzarella. The rich, tangy flavor really stands out.
• Use pork: For a more robust flavor, use ground pork instead of ground beef. Just make sure you drain the grease all the way.
• Barbecue stuffed peppers: Rather than topping your peppers with marinara sauce, use barbecue sauce to make them barbecue stuffed peppers.
• Hawaiian peppers: Use chopped ham instead of beef and add some chopped pineapples for a tropical touch.

Serving suggestions:

Serve your instant pot stuffed peppers with a side dish, as a side dish, or try one of these ideas.

• These instant pot stuffed peppers pair perfectly with this addictive crack corn salad.
• I enjoy setting a topping bar selection fr these: chopped basil and parsley, sour cream, shredded parmesan cheese, red pepper flakes, hot sauce, guacamole, salsa.
• A light cabbage soup before this hearty meal would taste great.
• Another way to enjoy this dish is with a light and sweet dessert that will not overwhelm you. Try my grilled peaches that have 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. 

Frequently asked questions

Should I precook my peppers?

Although some people say you should precook your peppers to keep them from getting mushy, I find that cooking them first makes them too soft. In fact, it is really hard to stuff them without tearing them when they are already cooked. If you plan to cook them first, only cook them a bit. And then be sure to drain them well, let them cool completely, and stuff them carefully so they do not tear.

Why are my stuffed peppers mushy?

If you precook your peppers before stuffing them, they will likely end up mushy. It can also happen if you cook them for too long. Follow the cooking time precisely. It would be best if you also were sure your peppers are about the same size as the ones used in my recipe. If not, lower your cooking time. For example, I am using large peppers. If your peppers are small, I would cook them for five minutes with a three-minute natural release. They should be undercooked rather than overcooked because you can always cook them longer.

Why is my rice not cooked all the way?

The only way that this can happen is if you do not follow the directions correctly. If you did not let it cook long enough or did not add enough water, that could be a problem. When you are making rice for any other recipe, you cook it at a 2:1 water-to-rice ratio. However, if you are going to be cooking your rice afterward, such as with this recipe, you will use one cup. Also, if you use the wrong kind of rice, it may need to be cooked longer. Read the directions on the package for more details.

What should the internal temperature of a stuffed pepper be?

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 or let them sit in the oven as it cools.

How long to cook Stuffed Peppers with raw meat?

• If baking in the oven – you will need to bake for about one hour until the pepper is tender, but not mushy.
• If cooking in the Instant Pot or other electric pressure cookers – you need to cook for 7 minutes on High Pressure followed by 5 minutes Natural Pressure Release. Follow the recipe notes below for detailed steps.
• If cooking in the slow cooker – cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.

Leftover stuffed peppers:

How to store:

• Cool: First, let the meal fully coom to room temperature.
• 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.
• Reheat: When ready to serve, either microwave them or bake at 380 degrees F for about 10 minutes.

How to freeze:

• Cook: Fully cook the Instant Pot Stuffed Peppers, and if you intend on freezing them, do not top with marinara sauce and cheese.
• Cool: Then, fully cool them before freezing.
• Prep for freezing: You can freeze the peppers by adding them to a freezer-safe dish. Cover well in aluminum foil and then wrap the dish fully in plastic wrap or better if you have freezer wrap. Make sure the dish is fully covered in freezer wrap to avoid exposing the peppers directly to the cold. You can also freeze each pepper individually by wrapping it in freezer wrap and adding it to a freezer bag.
• Freeze: Properly frozen the stuffed peppers can be stored in the freezer for up to 3 months at 0 degrees F or less.

How to cook frozen stuffed peppers:

1. 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.
2. Preheat oven to 350 degrees F.
3. Then, remove the wrapping from the peppers and add them to a baking dish, leaving enough room between them.
4. Bake for about 20-30 minutes for frozen peppers or until heated through and about half the time for thawing.
5. Use a fork to taste the stuffing, to ensure that it has been heated through.

More delicious Instant pot recipes:

Recipe tips:

• After this recipe, you will have leftover rice. You can use it for other recipes or make an extra-small pepper.
• Refrain from precooking your peppers or they will end up overcooked.
• If your peppers are small, lower the cooking time to five minutes with a three-minute natural release.
• Ensure you follow the instructions for cooking the rice exactly, or it may end up hard or chewy.
• The internal temperature of your instant pot stuffed peppers should be between 150 degrees F and 160 degrees F.