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Instant Pot Stuffed Peppers


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These Instant Pot Stuffed Peppers are so easy to put together and to customize to your own taste.  Plus, kids get a kick out of edible bowls, which the peppers serve the role of in this dish, so you have good odds of no complaints from the kids.

a collage of a stuffed pepper topped with cheese, slice of jalapeno and green onions on a white plate on a blue and white linen with a white casserole dish with more peppers, and an instant pot in the background with title text reading Instant Pot Stuffed Peppers

Benefits of Bell Peppers

I love cooking with bell peppers because they add so much vibrant color to a meal. This is especially true in this Stuffed Peppers recipe because they’re the main attraction!

green, yellow, red and orange bell pepper on a white background

Aside from being pretty, they’re also really good for you. They have a full day’s worth of Vitamins A and C. Plus, they contain antioxidants that help prevent cancer.

The vitamin A, along with certain enzymes you’ll find in bell peppers, contribute to healthy eyes. And the vitamin E contained in bell peppers is great for your skin and hair.

You can use any bell peppers to make Instant Pot Stuffed Peppers, but I used red, yellow and orange because I have one child who automatically dislikes any food that looks too much like a vegetable (the color green usually being the giveaway).

How to Make Instant Pot Stuffed Peppers

Stuffed peppers are one of those dishes that I think look harder to make than they really are. To make the process less intimidating though, I’ll break it down with some in-process photos.

Step 1: Prepare the Peppers

Slice off the top of each bell pepper and remove the seeds from inside. Rinse them off and pat them dry with a clean dish towel.

Step 2: Prepare the Stuffing

In a large bowl, combine diced onion, ground beef, cooked rice, chili powder, cumin, minced garlic, salt, and panko.

a glass bowl of diced onion, ground beef, cooked rice, chili powder, cumin, minced garlic, salt, and panko with a spoon in it next to yellow, orange and red bell peppers on a wood cutting board on a white brick surface with an instant pot in the background

Next, you’ll add HALF a can of fire roasted tomatoes to the beef mixture and mix them in.

Step 3: Stuff the Peppers

Now it’s time to stuff the peppers! Fill each pepper with the beef mixture. Go ahead and fill them all the way to the top edge.

Step 4: Prepare Instant Pot

Add 1/2 cup of water to the bottom of your Instant Pot liner. Then pour in the remaining half can of fire roasted tomatoes. Place the steam rack on top of the tomatoes.

water and fire roasted tomatoes in an instant pot with a steam rack on top of it on a red and white checked cloth on a white brick surface with an instant pot in the background

Carefully set the peppers on top of the steam rack.

stuffed peppers in an instant pot on a white brick surface

It’s okay if you can’t get them to all squeeze in to have the tops even. As you can see, my center pepper wouldn’t squeeze down all the way in between the others.

closeup view of stuffed bell peppers in an instant pot

Step 5: Pressure Cook

Secure the Instant Pot lid, make sure the valve is set to sealing, and press “manual.” Set the time to 8 minutes.

Allow the pressure to release naturally. When the float valve has dropped (indicating the pot is no longer at pressure), carefully remove the lid and turn the pot off.

If you want to melt some cheese on top of your peppers, remove them from the Instant Pot and place them in a baking dish.

stuffed bell peppers topped with shredded cheese in a white casserole dish on a white brick background

Broil in the oven for 4-5 minutes.

I like to top mine with fresh jalapenos too.

a stuffed pepper topped with cheese, slice of jalapeno and green onions on a white plate on a blue and white linen with a white casserole dish with more peppers, and an instant pot in the background

 

Instant Pot Stuffed Peppers Recipe

Here’s the recipe card with exact measurements for the ingredients in these Instant Pot Stuffed Peppers:

Instant Pot Stuffed Peppers

Packed full of veggies and protein!
4.5 from 8 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner
Cuisine American
Servings 6
Calories 533 kcal

Ingredients
  

  • 6 medium bell peppers Red, Orange and Yellow
  • 1 yellow onion
  • 1 lb ground beef or ground turkey
  • 2 cups long grain rice cooked
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 tsp. minced garlic
  • 3 tbsp panko bread crumbs
  • 1 14.5 oz can fire roasted tomatoes
  • ½ cup water

Garnish: ( Optional )

  • 1/2 cup Colby Jack cheese
  • chopped cilantro
  • sliced jalapeños
  • sliced green onions
  • sour cream

Instructions
 

  • Prepare your peppers by cutting the top off with the stem. Removed the seeds inside. Rinse the peppers and pat dry.
  • Finely dice the onion and place in a large bowl. Add ground beef/turkey, rice, spices, salt, pepper, minced garlic, and panko crumbs.
  • Add HALF of the fire roasted tomatoes to beef mixture and lightly toss to combine.
  • Fill peppers with beef mixture.
  • Add water to the bottom of the Instant Pot and top with the remaining fire roasted tomatoes. Place the steam rack over the tomatoes.
  • Now place the stuffed peppers on top of the steam rack.
  • Secure the lid. Turn the steam release to SEALING and press MANUAL. Set the time to 8 minutes.
  • Let the pressure release naturally before removing the lid.

Garnishing:

  • Remove each pepper and place in a baking dish. Top with cheese.
  • Place in oven on broil for 4-5 minutes. Top with cilantro, jalapeños, green onions, sour cream or any other ingredients you desire!

Notes

Weight Watchers Freestyle = 4 Points per serving. Calculation does not include cheese or sour cream.

Nutrition

Calories: 533kcalCarbohydrates: 63gProtein: 22gFat: 20gSaturated Fat: 8gCholesterol: 64mgSodium: 566mgPotassium: 614mgFiber: 4gSugar: 6gVitamin A: 4089IUVitamin C: 154mgCalcium: 141mgIron: 4mg
Keyword healthy dinner, instant pot, stuffed peppers
Tried this recipe?Let us know how it was!

Instant Pot Stuffed Peppers Variations

I love Mexican flavors so I flavored this Instant Pot Stuffed Peppers recipe that way. But, it’s super easy to adapt the recipe if you prefer other flavors. Here’s how:

  • Italian: Replace the chili powder and cumin with basil and oregano, garnish with mozzarella and/or parmesan and fresh basil
  • American: Replace the chili powder and cumin with Worcestershire sauce and onion powder, garnish with cheddar cheese and fresh parsley
  • Cajun: Replace ground beef with diced andouille sausage, replace chili powder and cumin with Cajun seasoning, garnish with Monterey jack cheese and Louisiana hot sauce

 

Instant Pot Itallian Stuffed Peppers

An easy, healthy and delicious recipe!
5 from 5 votes
Prep Time 20 mins
Cook Time 10 mins
5 mins
Total Time 35 mins
Course Dinner
Cuisine American
Servings 6
Calories 374 kcal

Ingredients
  

  • 6 medium bell peppers Red Orange and Yellow
  • 1 yellow onion
  • 1 lb ground beef or ground turkey
  • 2 cups long grain rice cooked
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 tsp. minced garlic
  • 3 tbsp panko bread crumbs
  • 1 14.5 oz can fire roasted tomatoes
  • ½ cup water

Garnish: ( Optional )

  • 1/2 cup mozzarella or parmesan cheese
  • fresh basil

Instructions
 

  • Prepare your peppers by cutting the top off with the stem. Removed the seeds inside. Rinse the peppers and pat dry.
  • Finely dice the onion and place in a large bowl. Add ground beef/turkey, rice, spices, salt, pepper, minced garlic, and panko crumbs.
  • Add HALF of the fire roasted tomatoes to beef mixture and lightly toss to combine.
  • Fill peppers with beef mixture.
  • Add water to the bottom of the Instant Pot and top with the remaining fire roasted tomatoes. Place the steam rack over the tomatoes.
  • Now place the stuffed peppers on top of the steam rack.
  • Secure the lid. Turn the steam release to SEALING and press MANUAL. Set the time to 8 minutes.
  • Let the pressure release naturally before removing the lid.

Garnishing:

  • Remove each pepper and place in a baking dish. Top with cheese.
  • Place in oven on broil for 4-5 minutes. Top with fresh basil or any other ingredients you desire!

Nutrition

Calories: 374kcalCarbohydrates: 32gProtein: 19gFat: 18gSaturated Fat: 7gCholesterol: 61mgSodium: 654mgPotassium: 534mgFiber: 4gSugar: 8gVitamin A: 4139IUVitamin C: 155mgCalcium: 126mgIron: 3mg
Keyword instant pot, italian stuffed peppers, stuffed peppers
Tried this recipe?Let us know how it was!

 

Instant Pot Classic Stuffed Peppers

I grew up eating stuffed peppers and this recipe is spot on!
4.8 from 5 votes
Prep Time 20 mins
Cook Time 10 mins
5 mins
Total Time 35 mins
Course Dinner
Cuisine American
Servings 6
Calories 525 kcal

Ingredients
  

  • 6 medium bell peppers Red, Orange and Yellow
  • 1 yellow onion
  • 1 lb ground beef or ground turkey
  • 2 cups long grain rice cooked
  • 1 tsp. Worcestershire sauce
  • 1 tsp. onion powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 tsp. minced garlic
  • 3 tbsp panko bread crumbs
  • 1 14.5 oz can fire roasted tomatoes
  • ½ cup water

Garnish: ( Optional )

  • 1/2 cup cheddar cheese
  • fresh parsley

Instructions
 

  • Prepare your peppers by cutting the top off with the stem. Removed the seeds inside. Rinse the peppers and pat dry.
  • Finely dice the onion and place in a large bowl. Add ground beef/turkey, rice, spices, salt, pepper, minced garlic, and panko crumbs.
  • Add HALF of the fire roasted tomatoes to beef mixture and lightly toss to combine.
  • Fill peppers with beef mixture.
  • Add water to the bottom of the Instant Pot and top with the remaining fire roasted tomatoes. Place the steam rack over the tomatoes.
  • Now place the stuffed peppers on top of the steam rack.
  • Secure the lid. Turn the steam release to SEALING and press MANUAL. Set the time to 8 minutes.
  • Let the pressure release naturally before removing the lid.

Garnishing:

  • Remove each pepper and place in a baking dish. Top with cheese.
  • Place in oven on broil for 4-5 minutes. Top with fresh parsley or any other ingredients you desire!

Nutrition

Calories: 525kcalCarbohydrates: 63gProtein: 22gFat: 19gSaturated Fat: 8gCholesterol: 64mgSodium: 552mgPotassium: 593mgFiber: 4gSugar: 6gVitamin A: 3820IUVitamin C: 154mgCalcium: 127mgIron: 3mg
Keyword easy dinner, instant pot, stuffed peppers
Tried this recipe?Let us know how it was!

 

Instant Pot Cajun Stuffed Peppers

If you prefer your recipes on the spicier side, you'll like this one for sure!
5 from 4 votes
Prep Time 20 mins
Cook Time 10 mins
5 mins
Total Time 35 mins
Course Dinner
Cuisine American
Servings 6
Calories 588 kcal

Ingredients
  

  • 6 medium bell peppers Red, Orange and Yellow
  • 1 yellow onion
  • 1 lb andouille sausage diced
  • 2 cups long grain rice cooked
  • 2 tsp. Cajun seasoning
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 tsp. minced garlic
  • 3 tbsp panko bread crumbs
  • 1 14.5 oz can fire roasted tomatoes
  • ½ cup water

Garnish: ( Optional )

  • 1/2 cup Monterey Jack cheese
  • Louisiana hot sauce

Instructions
 

  • Prepare your peppers by cutting the top off with the stem. Removed the seeds inside. Rinse the peppers and pat dry.
  • Finely dice the onion and place in a large bowl. Add sausage, rice, spices, salt, pepper, minced garlic, and panko crumbs.
  • Add HALF of the fire roasted tomatoes to beef mixture and lightly toss to combine.
  • Fill peppers with beef mixture.
  • Add water to the bottom of the Instant Pot and top with the remaining fire roasted tomatoes. Place the steam rack over the tomatoes.
  • Now place the stuffed peppers on top of the steam rack.
  • Secure the lid. Turn the steam release to SEALING and press MANUAL. Set the time to 8 minutes.
  • Let the pressure release naturally before removing the lid.

Garnishing:

  • Remove each pepper and place in a baking dish. Top with cheese.
  • Place in oven on broil for 4-5 minutes. Top with hot sauce or any other ingredients you desire!

Nutrition

Calories: 588kcalCarbohydrates: 63gProtein: 24gFat: 26gSaturated Fat: 9gCholesterol: 72mgSodium: 1163mgPotassium: 633mgFiber: 4gSugar: 6gVitamin A: 4639IUVitamin C: 154mgCalcium: 126mgIron: 3mg
Keyword cajun stuffed peppers, instant pot, stuffed peppers
Tried this recipe?Let us know how it was!

More Instant Pot Resources

Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.

Do more with your Instant Pot with these helpful Instant Pot Accessories:

 Genuine Instant Pot Stainless Steel Inner Cooking Pot - 6 Quart Genuine Instant Pot Sealing Ring 2-Pack - 6 Quart Red/Blue Genuine Instant Pot Silicone Lid 5 and 6 Quart Hiware 7 Inch Non-stick Springform Pan/Cheesecake Pan/Leakproof Cake Pan Bakeware - Fits 6, 8 Qt Pressure Cooker Hatrigo Steamer Basket for Instant Pot Accessories 6 qt [3qt 8qt Avail] fits InstaPot, Ninja Foodi, Other Pressure Cookers, Strainer Insert for Insta Pot Ultra, Silicone Handle, for Instant Pot 6 Qt Aozita Stackable Steamer Insert Pans with Sling for Instant Pot Accessories 6/8 qt - Pot in Pot, Baking, Casseroles, Lasagna Pans, Food Steamer for Pressure Cooker, Upgrade Interchangeable Lids Aozita Multipurpose Stackable Egg Steamer Rack Trivet for Instant Pot Accessories Aozita Silicone Egg Bites Molds for Instant Pot Accessories - Fits Instant Pot 5,6,8 qt Pressure Cooker, Reusable Storage Container and Freezer Tray with Lid, Sous Vide Egg Poacher

 

 

6 thoughts on “Instant Pot Stuffed Peppers”

  1. 5 stars
    The variations are absolutely brilliant, but can they be added into the Recipe print box after the Recipe, that would be so much easier.

    Many thanks for the lovely Recipes.

    Reply
    • Hi Sally, thanks for the suggestion. I don’t have a way to add the variations to the recipe box, but I think I can create separate recipe cards for each variation and link them. I’ll work on that today.

      Reply
    • Thanks for catching that omission Mike! It’s a 14.5 ounce can (I used Hunt’s). I’ll add it to the recipe card too.

      Reply

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