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instant pot stuffed peppers

Best Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers are made with seasoned ground beef and rice, topped with marinara sauce and melty cheese.
Course Main Course
Cuisine American, Italian
Keyword Instant Pot Stuffed Peppers
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 426kcal
Author Catalina Castravet


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


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 lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. 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 up 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 removing gently all the veins.
  • You can brown the beef in a skillet or in the Instant Pot before mixing it with the rest of the ingredients. I prefer to skip this step and save time by using raw ground beef.
  • In a large bowl combine all the ingredients starting with the ground beef - up to the chopped parsley. Stir well to fully combine.
  • Stuff the prepared peppers equally with the mixture.


  • 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 handles of the trivet or steamer basket, 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 2 tablespoons of marinara sauce and 2 tablespoons of shredded mozzarella cheese.
  • Transfer the baking dish into 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.



*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.


Serving: 0g | Calories: 426kcal | Carbohydrates: 55g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 651mg | Potassium: 727mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3835IU | Vitamin C: 136.6mg | Calcium: 173mg | Iron: 3.4mg