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Best Instant Pot Stuffed Peppers

ByCatalina Castravet
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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. 

cooked instant pot stuffed peppers topped with melted cheese in a casserole dish

Table of contents

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.
stuffed pepper with ground beef and rice

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.
four stuffed peppers in the instant pot

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. 
Instant pot stuffed peppers garnished with melted cheese

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.
red stuffed pepper with beef and rice topped with melted cheese and chopped parsley on a wooden spoon

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:

instant pot pork chops with mushroom gravy and mashed potatoes

Instant Pot Pork Chops Recipe

Easy Instant Pot Italian Meatball Soup is made in one pot in your Instant Pot, with budget friendly ingredients and in just 30 minutes.

Instant Pot Italian Meatball Soup

Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

Instant Pot Tuscan Chicken Pasta

Instant Pot Tuscan Chicken Pasta

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.
instant pot stuffed peppers

Best Instant Pot Stuffed Peppers

Catalina Castravet
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. 
4.80 from 15 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 6 servings
Calories 426 kcal

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.

Notes

*The recipe makes enough mixture to stuff 4-5 large bell peppers. You can cook them in batches, if you have more medium bell peppers that won’t fit all in the Instant Pot. To make less filling, just enough to stuff 4 medium bell peppers, either use 1 cup of cooked rice instead of two, or use less ground beef, instead of 1 lb.

Nutrition

Serving: 0gCalories: 426kcalCarbohydrates: 55gProtein: 23gFat: 22gSaturated Fat: 8gCholesterol: 69mgSodium: 651mgPotassium: 727mgFiber: 4gSugar: 9gVitamin A: 3835IUVitamin C: 136.6mgCalcium: 173mgIron: 3.4mg
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4.80 from 15 votes

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51 Comments

  1. Stuffed peppers are one of my favorite meals! I wish my husband liked them more haha. I also really need to get an Instant Pot . . . I have heard so much praise for them and there are tons of recipes online that I am dying to try!5 stars

    Reply

  2. I LOVE pot stuffed peppers. I learned a recipe from a greek friend of mine and it was a pain in the ass. I’ll definitely tey yours!

    Reply

  3. I don’t have an insta-pot but these do sound and look delicious. I too grew up eating a lot of stuffed peppers. My mom made them all the time. I loved them. It’s so weird that I never make them. Your recipe looks so delicious that I am pretty sure that I will be making them soon. Great recipe and photos.

    Reply

  4. This makes me want to use my insta pot. I will be honest. I have had one since last Christmas and have not opened it. I am so ashamed. This recipe looks fabulous! We have baked stuffed peppers in the past but this looks so much better.

    Reply

    1. Bring it out, you will love it. Mine arrived last week from QVC and we have already used it at least 3 times a week. Google Instant Pot recipes and watch how easy the dinners are to make.5 stars

      Reply

  5. One of my favorite kitchen gadgets is my instant pot – I’ve perfected my rice in there and now I whip some up every Sunday to have on hand for easy meals. This recipe looks great – I never thought of making stuffed peppers in there. I love how easy the instant pot is cook with. My bff on the other hand can’t get the hang of her instant pot and rarely uses it 🙁 I’ll have to send her this recipe to try.

    Reply

      1. I only make my rice in the IP with an insert, otherwise I find it sticks to the pot. You don’t need that insert, do you have a glass container like Pyrex? Those work well, even better if you have a round one. Add the rice per recipe directions to it, cover the dish tightly with foil, and make a few holes with a fork.

        Reply

  6. What, this is amazing, I never ever thought of this. We haven’t made stuffed peppers in forever and I was just lamenting on how I never use my instapot anymore. So giving this a try this weekend!5 stars

    Reply

  7. I have had an instant pot for almost a year now. I did not know that I could make stuffed peppers. Awesome. Now, all I need to get are the stackable pots for my instant pot.

    Reply

  8. I love stuffed peppers they are yummy and pretty healthy. I tried your recipe in the Instant Pot and really fell in love with it. Its so easy and quick compared to conventional way. Great recipe will be making it more often now!5 stars

    Reply

  14. oh my goodness! i never thought about making these in the instant pot before! such a great idea!

    Reply

  15. Did you cover the peppers in the pot? I made these and they had so much water in them from the steam I had to pour it out just to eat. About to try again will foil over them. 

    Reply

  16. so I made this once in the past and didn’t have any issues making this. I made it again today…followed the directions and each time with the rice and the peppers, I got the burn message. I know from reading previous posts that this tends to happen when there’s not enough liquid. I did exactly like it said to do…added one CUP of water to the pot for when I made the rice and the peppers and I got the burn message both times! What in the world went wrong here? Can anyone help???

    Reply

    1. Casi, After using my Instant Pot a few times I got the ‘burn’ message also and finally figured out that the seal was not in place all the way, so the liquid boils out and thus the ‘burn’ message. Make sure the seal is in place all the way around before closing the lid and closing the valve. Hope this helps.5 stars

      Reply

  17. I just go an Instant Pot for Christmas, and am very excited to try this recipe! I would prefer to use the raw ground beef instead of cooking it in advance. How long would you cook using the High Pressure setting if cooking raw ground beef?

    Reply

    1. The recipe has all the details, I also used raw beef. You cook for 5 mins on HP followed by 5 min NPR. Hope you like these 🙂

      Reply

  18. An easy way to handle the rice part of the peppers is to buy a pkg of frozen brown rice. It’s $1.00 all the time at the market. Brown your meat, add the cooked rice ( I take mine out of the freezer the night before if I’ve thought of it or nuke it for 3 min if not, add spices, onions and sauce. Stuff peppers and place in instant pot on the trivet with 1 cup water. Cook 5 min on high and let natural release. I make dinner early morning every day before work and it’s ready to serve when I get home. I did scalloped potatoes with ham this morning in 1 minute this morning. Broiling it now to serve with sautéed spinach. I’m making these peppers tonight so the flavors will blend overnight and i’ll Finish them under the broiler with cheese and sauce and serve with corn tomorrow night.

    I fix dinner every day in just a couple of minutes with leftovers for lunches. Please don’t be afraid of it. I use it every day including making my cheesecakes and dessert in it. Lot of leftovers become soup. Throw everything in and press”soup..”

    So start with these peppers and go from there.

    Reply

    1. Maybe refresh the page or try a different browser? I see the video at the end of the post, before the recipe card.

      Reply

  20. My pot just arrived and I plan to cook this recipe. I’m a little nervous about the raw meat in the peppers. Where does the meat grease go? Do they become soggy with the hamburger grease?

    Reply

  21. I haven’t made stuffed peppers in years but someone gave me some peppers out of their garden so I made them using my instant pot. Thank you so much for the instructions on “baking” them In the instant pot because I don’t own an oven. I browned the hamburger and added a steamable package of rice and all the seasonings and they came out delicious.5 stars

    Reply

  22. It has been quite warm here the last several days but I had bought a bunch of peppers because they were on sale and needed to get them cooked. Knew I was going to use my instant pot but wasn’t sure how long to cook them. Didn’t quite use this recipe (browned the beef with the onion, garlic and the tops of the peppers then added a cup and a half of spaghetti sauce that we needed to use to the beef mixture). Half had Jasmine rice added to it for my husband and the other half of the mixture had riced cauliflower in it for me. I have an 8 quart and a 3 quart so did 4 peppers in the 8 and 2 in the 3 so I could keep track of my cauliflower ones. Holy peppers, Batman! These came out so tender and delicious! Yummy!5 stars

    Reply

  26. I know this response is a little late, but didn’t seem like anybody answered. So here is my perfected rice in the IP….
    First let me say, I never could cook rice on the stove in a pot. I know there is a step that I always failed to do.
    OK.. Here’s my version of white rice (brown rice requires more cooking time and I haven’t tried it yet).

    1 cup white rice
    1 + 1/4 cup water (or any flavored broth)

    1. Rinse rice (if you don’t want it sticky), then drain. Make sure you cook the rice immediately after rinsing.
    2. Add water. You can also add any seasoning and/or oil. Note: Oil changes the texture to the rice. Try with and without (you can decide which way you like it).
    3. Set timer to 3 min. (On my PPC XL, I use the Fish/Vegetables Steam button and add 1 more min).
    4. After timer goes off, wait 10 min and then open the pressure nozzle (should be depressurized by then).
    VOILA!! Should have PERFECT rice.
    NOTE: You can double or triple but keep timer at 3 min and wait 10 min. But when you add the liquid, keep liquid amount same as rice and then add the extra 1/4 cup of liquid (hope that makes sense).
    Sorry so long. Good Luck.

    Reply

  27. These were sooooo good. Even my picky husband liked them (without the cheese). I browned my meat before mixing it with the other ingredients. The only problem I had was the one green pepper I used fell apart when I was removing it from the IP. This is definitely going into my mealtime rotation.

    Reply

  28. I’m new to the Insta pot and These peppers came out perfect!! I was so afraid they would be raw in the middle but they weren’t. The only thing I’ll do different next time is add more red sauce to the mixture. It was like meatloaf inside the pepper and I prefer a runnier inside. But all in all it was delicious!

    Reply

  30. I tried a different recipe for stuffed peppers a few nights ago but they were really mushy. Cooked to temp but mushy and unpleasant. I’m going to give your recipe a try because yours doesn’t add the sauce to the meat mixture.

    Reply

  31. Easy recipe, tasty! I did have to cook my peppers on high pressure for 17 minutes in order to get the beef cooked through. Very easy recipe.4 stars

    Reply

  32. I use my pot in pots all the time. Cook, quinoa, coucous, rice, porridge, especially if the recipe calls for a small amount, or you’re just 2 people at home. Heat up leftovers. Lots of uses.
    Recipe sounds very good, I intend to make it, thx.

    Reply

  33. I make my stuffed pepppers in a lot of sauce. Can I just add sauce to this recipe?? Please reply. I’m kind of leary of the instant pot. Am I making to much out of it??

    Reply

  34. I phoned InstantPot today about a different recipe and he said always use 1 1/2 cups liquid in my 6 qt pot. Could that be why?

    Reply

  36. as a flavor tip, cut up the tops of the peppers to put in the stuffing. or leave intact and place ontop after stuffing.

    Reply