The Ultimate Instant Pot Stuffed Peppers: A Quick & Delicious Italian-Inspired Meal

Transform your weeknight dinner routine with this incredibly simple yet satisfying Instant Pot Stuffed Peppers recipe. Bursting with savory ground beef, tender rice, melted mozzarella cheese, aromatic Italian seasoning, fresh onions, and rich tomato sauce, this dish delivers classic comfort with modern convenience. The best part? You don’t need to pre-cook the beef or rice beforehand, making it a true one-pot wonder that minimizes prep and maximizes flavor!

Why Choose the Instant Pot for Stuffed Peppers?

The Instant Pot isn’t just a kitchen gadget; it’s a game-changer, especially for recipes like stuffed peppers that traditionally require longer cooking times. Using a pressure cooker simplifies the process immensely, allowing you to achieve perfectly cooked peppers and a flavorful, tender filling in a fraction of the time. The sealed environment of the Instant Pot locks in moisture and infuses every component with rich Italian flavors, resulting in a deeper taste profile than conventional baking methods. It’s an ideal solution for busy evenings when you crave a homemade, hearty meal without the fuss.

Mastering the Perfect Stuffed Pepper: Key Tips & Tricks

Creating exceptional Instant Pot Stuffed Peppers is easy, especially with a few expert tips. From selecting the right ingredients to smart preparation techniques, these pointers will ensure your dish turns out perfectly moist, flavorful, and a hit with the entire family.

Selecting Your Bell Peppers

While green bell peppers are traditional for their slightly bitter, earthy flavor that beautifully complements the rich meat filling, feel free to experiment with other colors. Red, yellow, or orange bell peppers offer a sweeter, milder taste and a vibrant pop of color, enhancing both the flavor and visual appeal of your dish. No matter the color, ensure your peppers are firm, blemish-free, and large enough to hold a generous amount of filling. For this particular recipe, we’ll be using six bell peppers, ensuring five are hollowed for stuffing and one is diced for the filling.

The Importance of Lean Meat

When cooking in the Instant Pot, choosing extra lean ground beef (90/10 or higher) is crucial. Unlike stovetop cooking where excess grease can be drained, the Instant Pot’s sealed environment means any fat rendered during cooking remains in the pot. Using leaner beef prevents the final dish from becoming overly greasy or oily. If you prefer, ground turkey, ground chicken, or a lean ground pork/sausage can also be excellent substitutes, just ensure they are lean to maintain the dish’s optimal texture and flavor balance.

The Right Rice Matters

For the filling, instant rice is key. Its quick-cooking nature allows it to perfectly absorb the savory juices and cook through within the Instant Pot’s short pressure cooking cycle. Long-grain rice, on the other hand, would likely remain undercooked and firm. If you happen to have leftover, pre-cooked rice on hand, you can certainly use it; just be aware it might alter the texture slightly and reduce the overall liquid absorption from the filling. White or brown boil-in-bag rice varieties work wonderfully here for their convenience and appropriate cooking characteristics.

Customizing Your Filling & Toppings

The beauty of stuffed peppers lies in their versatility. While mozzarella cheese offers a classic Italian melt, consider topping your peppers with shredded cheddar, a spicy pepper jack, or a blend of Italian cheeses for a different flavor profile. Don’t stop there! Enhance your filling with additional vegetables like finely chopped mushrooms, zucchini, or spinach. A pinch of red pepper flakes can add a subtle kick, while a sprinkle of fresh herbs like basil or oregano after cooking will brighten the dish. Feel free to adjust the seasoning to your family’s preferences, making this recipe truly your own.

Gather Your Ingredients for Italian-Inspired Stuffed Peppers

Before you begin, ensure you have all your components ready. A well-prepared mise en place makes the cooking process smooth and enjoyable.

Essential Components:

• Green Bell Peppers: 6 large peppers, with 5 used for stuffing and 1 diced for the filling.
• Onion: 1 medium onion, finely diced, to add a foundational savory depth.
• Tomato: 1 ripe tomato, diced, contributing fresh acidity and moisture to the filling.
• Extra Lean Ground Beef (90/10 or higher): 1 pound, ensuring a flavorful yet not greasy result.
• Boil-in-Bag White or Brown Rice: 1 package, uncooked (equivalent to about 1 cup of cooked rice), essential for its quick-cooking properties.
• Large Egg: 1, beaten, acting as a binder to hold the filling together.
• Salt and Pepper: 2 teaspoons salt and 1 teaspoon pepper, seasoned to taste.
• Italian Seasoning: 1 ½ teaspoons, the heart of our Italian flavor profile.
• Garlic Powder: 1 teaspoon, for a warm, aromatic kick.
• Tomato Sauce: 15-ounce can, divided for both the filling and the Instant Pot liquid base.
• Water: ½ cup, combined with tomato sauce for the cooking liquid.
• Shredded Mozzarella or Cheddar Cheese: 2 cups, divided, for both the filling and topping.
• Dried Parsley: For garnish (optional), adding a fresh, herbaceous touch.

Step-by-Step Guide: How to Make Instant Pot Stuffed Peppers

Follow these simple instructions to create delicious, perfectly cooked stuffed peppers in your Instant Pot.

1. Prepare the Peppers: Carefully slice the tops off five of the green bell peppers. Using a spoon or your hands, hollow out the peppers, removing all seeds and membranes. This creates a clean cavity for your savory filling.



2. Dice Remaining Pepper: Take the sixth bell pepper and dice it finely. This diced pepper will be incorporated directly into the meat mixture, adding extra texture and flavor to the filling.
3. Mix the Filling: In a large mixing bowl, combine the diced peppers, diced onion, diced tomato, extra lean ground beef, beaten egg, uncooked instant rice, salt, pepper, Italian seasoning, garlic powder, ¼ cup of tomato sauce, and 1 cup of shredded mozzarella cheese. Mix everything thoroughly until all ingredients are well combined.



4. Stuff the Peppers: Evenly distribute the meat mixture among the five hollowed bell peppers. Ensure they are well-filled but not overflowing.



5. Prepare the Instant Pot Base: Pour ½ cup of tomato sauce into the bottom of a 6-quart or larger Instant Pot. Stir in ½ cup of water. This liquid base will create steam for pressure cooking and form a delicious “broth” for serving.



6. Arrange Peppers in Pot: Place the trivet into the Instant Pot. Carefully arrange the stuffed peppers on top of the trivet. They should sit upright, elevated above the liquid.



7. Add More Sauce: Take the remaining tomato sauce from the can and pour it generously over the tops of the stuffed peppers.



8. Pressure Cook: Secure the Instant Pot lid, ensuring the sealing valve is set to “Sealing.” Cook on high pressure for 20 minutes. Remember, it will take approximately 10-15 minutes for the Instant Pot to build to full pressure before the actual cooking time begins.
9. Release Pressure: Once the cooking cycle is complete, perform a quick release of the pressure. Be extremely cautious as hot steam will vent rapidly. Keep your hands and face clear of the valve.



10. Add Final Cheese: Carefully open the lid. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of each hot stuffed pepper.



11. Melt Cheese: Close the Instant Pot lid again for a few minutes. The residual heat will perfectly melt the cheese, creating a gooey, irresistible topping.



12. Serve: Carefully remove the stuffed peppers from the Instant Pot. Serve them warm with a generous spoon of the flavorful tomato “broth” from the pot. Garnish with a sprinkle of fresh or dried parsley or basil for an added touch of freshness.



Serving Suggestions & Variations

These Instant Pot Stuffed Peppers are a complete meal on their own, but they also pair wonderfully with a simple side salad, a loaf of crusty garlic bread to soak up the delicious sauce, or some steamed green beans. For those who enjoy a little extra, consider adding a dollop of sour cream or a sprinkle of freshly grated Parmesan cheese before serving.

Beyond the Italian twist, you can easily adapt this recipe to other cuisines. Try a Mexican-inspired version with ground chicken, black beans, corn, cumin, chili powder, and topped with Monterey Jack cheese. Or, for a Mediterranean flair, use ground lamb, quinoa instead of rice, spinach, feta cheese, and a pinch of dried mint. The possibilities are endless!

Storing and Reheating Leftovers

Leftover stuffed peppers are fantastic for meal prepping! Allow them to cool completely before transferring to an airtight container. They will keep well in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for a quick warm-up, or place them in an oven preheated to 350°F (175°C) for about 15-20 minutes, or until heated through, to retain a crisper pepper texture. You can also freeze individual stuffed peppers for longer storage; wrap them tightly in plastic wrap and then foil, and they’ll last for up to 3 months. Thaw in the refrigerator overnight before reheating.

Frequently Asked Questions (FAQ)

We’ve answered some common questions to help you perfect your Instant Pot Stuffed Peppers experience.

• Can I use frozen bell peppers? While fresh bell peppers are highly recommended for their texture, you can use frozen bell pepper halves. However, they might become softer during pressure cooking and release more water, so adjust the cooking liquid accordingly if needed.
• What if I don’t have instant rice? Instant rice is crucial for this recipe’s timing. If you only have regular white or brown rice, you would need to pre-cook it partially before adding it to the filling. Alternatively, consider using pre-cooked quinoa or couscous for similar results.
• Can I make this recipe vegetarian? Absolutely! Substitute the ground beef with plant-based ground meat alternatives, lentils, or a mixture of mushrooms and rice for a delicious vegetarian option.
• How do I prevent the peppers from falling over in the Instant Pot? The trivet helps, but if your peppers are particularly wobbly, you can try to nestle them closely together. If you have a steamer basket, that can also work to keep them upright.
• Can I double the recipe? This recipe is designed for a 6-quart Instant Pot and makes 5 stuffed peppers. Doubling the recipe might require a larger Instant Pot (8-quart or more) and careful stacking to ensure even cooking. The cooking time will likely remain the same, but the time to come to pressure might increase.

Conclusion: Your New Favorite Weeknight Meal

Instant Pot Stuffed Peppers offer a fantastic solution for a delicious, healthy, and easy-to-prepare meal. With its vibrant flavors, hearty filling, and minimal cleanup, it’s destined to become a staple in your culinary repertoire. Whether you stick to the classic Italian-inspired version or get creative with your own variations, the Instant Pot makes achieving perfectly cooked stuffed peppers simpler than ever. Enjoy the convenience and savor the taste of this incredible dish!

Craving More Instant Pot Delights?

If you loved the ease and flavor of these Instant Pot Stuffed Peppers, you’ll be thrilled to explore more pressure cooker recipes. The Instant Pot is incredibly versatile, making everything from soups to roasts a breeze. Here are some other favorites to inspire your next meal:

• Stuffed Pepper Soup
• Stuffed Pepper Casserole
• Crock Pot Stuffed Peppers
• Chicken Stuffed Peppers
• Instant Pot Meatloaf
• Instant Pot Cubed Steak and Gravy
• Instant Pot Smothered Pork Chops
• Instant Pot Beef Stew
• Instant Pot Sausage Mac and Cheese
• Instant Pot Crack Chicken
• Instant Pot Chicken Scampi
• Instant Pot Vegetable Soup
• Instant Pot Pot Roast
• Instant Pot Chicken Noodle Soup
• Instant Pot Meatballs
• Instant Pot Spaghetti and Meatballs
• Instant Pot American Goulash
• Instant Pot BBQ Chicken
• Instant Pot Mac & Cheese
• Instant Pot Chicken and Rice Soup


Instant Pot Stuffed Peppers Recipe

This Instant Pot Stuffed Peppers recipe features a hearty filling of ground beef, instant rice, mozzarella cheese, Italian seasoning, onions, and tomato sauce, all cooked to perfection in your pressure cooker.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 5

Author: Brandie Skibinski

Ingredients

• 6 bell peppers, divided use
• 1 onion, diced
• 1 tomato, diced
• 1 pound extra lean ground beef (90/10)
• 1 boil-in-bag white or brown rice, uncooked
• 1 large egg, beaten
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 15 ounce can tomato sauce, divided use
• 2 cups shredded mozzarella or cheddar cheese, divided use
• ½ cup water
• Dried parsley, for garnish (optional)

Instructions

1. Slice tops off green peppers and hollow out the peppers.
2. Dice the remaining pepper (this recipe makes 5 stuffed peppers).
3. Mix diced peppers, onion and tomato with ground beef, egg, rice, salt, pepper, Italian seasoning, garlic powder, 1/4 cup tomato sauce and 1 cup shredded mozzarella cheese.
4. Fill peppers evenly with meat mixture.
5. Pour 1/2 cup tomato sauce into the bottom of a 6-quart or larger Instant Pot and stir in 1/2 cup of water.
6. Put trivet into the Instant Pot and place stuffed peppers on top.
7. Then take remaining tomato sauce left in the can and pour it on top of the stuffed peppers.
8. Lock lid, making sure the nozzle is turned to “sealing” and cook on high pressure for 20 mins.
9. Note: It will take about 10-15 minutes for the Instant Pot to come to full pressure before cooking.
10. Once finished cooking, do a quick release of the pressure (be very careful, steam will come out fast and hot).
11. Open lid and sprinkle remaining cup of shredded mozzarella cheese on top of each pepper.
12. Close lid for a couple of minutes to melt cheese.
13. Serve stuffed peppers with some of the tomato “broth” and sprinkle with a bit of chopped parsley or basil.

Notes

• You need to use extra lean beef for this or it will produce too much grease while cooking in the Instant Pot.
• It’s also important that you use instant rice. Long grain rice won’t cook properly in this recipe. You can, however, use leftover, pre-cooked rice in this recipe.
• You could also use ground turkey, chicken, or a lean ground pork or sausage – just make sure you use a lean meat.
• Top with cheddar cheese instead of mozzarella. Whatever your family enjoys.
• Red or yellow bell peppers can be substituted for the green peppers.

Course: Main Course

Cuisine: American

Nutrition Information

Calories: 451kcal | Carbohydrates: 39g | Protein: 35g | Fat: 16g | Sodium: 1741mg | Fiber: 5g | Sugar: 11g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.