Instant Pot Stuffed Peppers – A Quick & Flavorful Comfort Food

Stuffed peppers are a classic comfort food, loved for their balance of savory filling and naturally sweet, tender bell peppers. Traditionally baked in the oven, they can take a while to cook, which isn’t always ideal for busy weeknights. That’s where the Instant Pot comes to the rescue! With its ability to steam and pressure cook simultaneously, the Instant Pot transforms stuffed peppers into a quick, hearty, and delicious meal without sacrificing flavor.

In this guide, we’ll dive deep into making Instant Pot Stuffed Peppers with detailed step-by-step instructions, variations, expert tips, and storage ideas. Whether you’re looking for a family-friendly dinner, a healthy make-ahead meal, or a crowd-pleasing potluck dish, these stuffed peppers will hit the mark.

Why Make Stuffed Peppers in the Instant Pot?

There are several reasons why the Instant Pot is perfect for stuffed peppers:

Faster Cooking Time – What normally takes 45 minutes to an hour in the oven can be done in just 10–12 minutes of pressure cooking.
Even Cooking – The peppers steam perfectly, becoming tender without collapsing.
One-Pot Meal – You can sauté, cook the filling, and pressure cook the peppers all in the same pot.
Moisture Retention – The pressure-sealed environment ensures the filling stays juicy and flavorful.

Ingredients for Instant Pot Stuffed Peppers

Here’s a classic version, but feel free to tweak based on your preferences.

For the Peppers

6 medium bell peppers (any color – red, yellow, orange, or green)
1 cup water (for the Instant Pot)

For the Filling

1 lb (450 g) ground beef, turkey, or chicken
1 cup cooked rice (white, brown, or cauliflower rice for low-carb)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup canned diced tomatoes (with juices)
1 cup tomato sauce (plus more for topping)
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp dried Italian seasoning (or oregano + basil mix)
1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)

Step-by-Step Instructions

Step 1: Prepare the Peppers

Wash the bell peppers and cut off the tops.
Remove seeds and membranes, keeping the pepper shells intact.
If necessary, slice a thin layer from the bottom to help them stand upright.

Step 2: Make the Filling

Set the Instant Pot to Sauté Mode.
Add a drizzle of olive oil, then sauté onion and garlic until fragrant.
Add ground beef (or turkey/chicken) and cook until browned.
Stir in cooked rice, diced tomatoes, tomato sauce, and seasonings.
Mix until combined, then turn off sauté mode.

Step 3: Stuff the Peppers

Fill each bell pepper with the prepared mixture, packing it down gently.
Sprinkle shredded cheese on top (or save cheese for after cooking).

Step 4: Pressure Cook

Place the trivet inside the Instant Pot. Add 1 cup of water to the bottom.
Arrange peppers upright on the trivet. You may need to layer them depending on size.
Close the lid, set valve to Sealing, and cook on High Pressure for 10 minutes.
Allow a 5-minute natural release, then quick release remaining pressure.

Step 5: Serve

Carefully remove peppers with tongs.
Top with extra tomato sauce and a sprinkle of cheese.
Garnish with fresh parsley or basil for color.

Tips for Perfect Instant Pot Stuffed Peppers

Pre-Cook the Rice – Using cooked rice ensures even cooking and prevents excess moisture.
Don’t Overstuff – Leave a little space for expansion while cooking.
Use a Sling – A silicone sling or aluminum foil helps lift peppers out easily.
Customize Seasoning – Try taco seasoning, Cajun spice, or curry powder for new flavors.
Cheese Topping – For gooey, melty cheese, add it after cooking and let it melt with residual heat.

Variations

1. Vegetarian Stuffed Peppers

Swap meat with black beans, chickpeas, or lentils.
Add corn, zucchini, or spinach for extra veggies.

2. Low-Carb Keto Stuffed Peppers

Replace rice with cauliflower rice.
Use more cheese and ground meat for a high-protein filling.

3. Italian Style Stuffed Peppers

Use Italian sausage instead of ground beef.
Add Parmesan and mozzarella for a rich cheesy taste.
Top with fresh basil and marinara sauce.

4. Mexican Style Stuffed Peppers

Use taco-seasoned ground beef or chicken.
Add black beans, corn, and pepper jack cheese.
Serve with sour cream, salsa, and guacamole.

5. Breakfast Stuffed Peppers

Use scrambled eggs, cooked bacon/sausage, and cheese as filling.
A fun meal-prep idea for mornings!

What to Serve with Instant Pot Stuffed Peppers

Stuffed peppers are filling enough to be a standalone dish, but you can serve them with:

A fresh green salad
Garlic bread or naan
Mashed potatoes
Steamed vegetables
Soup (like minestrone or tomato basil)

Storage and Meal Prep

Refrigerator: Store cooked peppers in an airtight container for up to 4 days.
Freezer: Wrap each pepper individually in plastic wrap, then freeze in a zip-top bag for up to 2 months.
Reheating: Reheat in the microwave or in the Instant Pot on the "Steam" setting for 3–4 minutes.

Nutritional Benefits

Bell Peppers – Rich in Vitamin C, antioxidants, and fiber.
Lean Protein – Supports muscle repair and keeps you full.
Rice/Grains – Provides energy and makes the dish hearty.
Customizable – Can be tailored for gluten-free, vegetarian, or low-carb diets.

Common Questions (FAQ)

1. Can I cook stuffed peppers without rice?
Yes! Use quinoa, cauliflower rice, or just add more veggies and protein.

2. Do I need to pre-cook the meat?
Yes, sautéing the meat first prevents greasy or undercooked filling.

3. Can I make these peppers dairy-free?
Of course! Just skip the cheese or use a plant-based alternative.

4. Can I cook frozen stuffed peppers in the Instant Pot?
Yes. Add 2–3 extra minutes to cooking time, no need to thaw.

5. How many peppers fit in the Instant Pot?
A 6-quart Instant Pot usually fits 4–6 medium peppers. An 8-quart can hold 6–8.