Instant Pot Stuffed Peppers Recipe

If you’re craving a cozy, flavor-packed dinner that feels like a warm hug, Instant Pot Stuffed Peppers are about to become your go-to dish. These beauties are vibrant, hearty, and loaded with a savory beef and rice filling that soaks up all the best seasonings, then topped with melty mozzarella for that irresistible finish. Thanks to the Instant Pot magic, you get the comfort of perfectly cooked peppers in a fraction of the time, with every bite brimming with homey goodness. Whether it’s a family weeknight or a weekend dinner party, this is the kind of recipe you’ll want on repeat!

Ingredients You’ll Need

Instant Pot Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

Get ready for a lineup of simple, everyday ingredients that come together to make something truly special! Each piece adds a pop of flavor, texture, or color, turning humble pantry staples into a dinner worth celebrating.

  • Ground beef: The heart of the filling, providing rich flavor and satisfying protein in every bite.
  • White onion (diced): Adds gentle sweetness and a mild savoriness that infuses the stuffing.
  • Tomato (diced): A fresh, juicy layer that brings brightness and a mild acidity to the filling.
  • Garlic (minced): Five cloves deliver aromatic depth that makes the whole dish pop.
  • Tomato paste: Packs an umami punch and intensifies the tomato flavor for ultimate coziness.
  • Paprika: Brings subtle smokiness and a sweetly earthy note.
  • Oregano: A classic herb that adds signature Mediterranean warmth.
  • Ground cumin: Contributes a gentle, nutty warmth that blends beautifully with the other seasonings.
  • Garlic powder: Boosts the garlic flavor for a robust taste in each bite.
  • Salt: Just the right amount for balance—it’s essential for drawing out all the best flavors.
  • Black pepper: A hint of mild heat and surface complexity.
  • Crushed red pepper flakes: Adds a touch of heat—you can adjust to taste depending on your spice preference.
  • Worcestershire sauce: An underrated hero for depth and savory complexity.
  • Basmati rice (cooked): Light, fluffy grains that soak up all that seasoning and beefy goodness.
  • Fresh parsley (chopped): Lends bright, herby freshness to both the filling and the final dish.
  • Bell peppers: The edible “bowls”—choose a rainbow mix for an extra-joyful presentation.
  • Water: Essential for creating steam in the Instant Pot and perfectly cooking your peppers.
  • Bolognese sauce: A savory topper that melts into the cheese and peppers for extra flavor.
  • Shredded mozzarella: Melted to a bubbly, golden finish—who could resist?
  • Chopped fresh parsley: For a final dash of color and freshness just before serving.

How to Make Instant Pot Stuffed Peppers

Step 1: Make the Filling

Start by combining all the stuffing ingredients in a large mixing bowl. That means your ground beef, diced onion, tomato, garlic, tomato paste, seasonings, Worcestershire sauce, cooked rice, and fresh parsley all come together to create a mixture that’s bursting with flavor and ready to be packed into those peppers.

Step 2: Prep the Bell Peppers

Slice the tops off your bell peppers and carefully scoop out the seeds and interior membranes. Give them a thorough rinse—they should be clean and ready to go, with a hollowed-out interior just waiting to be filled.

Step 3: Stuff the Peppers

Spoon the beef and rice mixture firmly into each prepared pepper. Don’t be shy about overfilling—pack that goodness in until each pepper is satisfyingly plump, using up all the stuffing so every bite is hearty.

Step 4: Instant Pot Magic

Place the trivet into your Instant Pot insert and arrange the stuffed peppers upright on top. Carefully pour one cup of water into the pot, aiming for the center so it doesn’t wash all over your hard work. Secure the Instant Pot lid, set the valve to sealing, and pressure cook on high for 7 minutes. Then let the pressure release naturally for another 7 minutes before doing a manual release for any remaining steam.

Step 5: Remove and Top

Once your Instant Pot stuffed peppers are cooked, use the trivet handles to lift them out gently. Preheat your oven’s broiler. Top each pepper with a generous tablespoon of Bolognese sauce and a generous handful of shredded mozzarella.

Step 6: Broil to Perfection

Pop the peppers under the broiler for 2 to 3 minutes—just enough to melt and lightly brown the cheese for that irresistible final touch. When the cheese is bubbly and golden, take them out and sprinkle with chopped fresh parsley.

How to Serve Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers Recipe

Garnishes

For the perfect finish, always add a sprinkle of chopped fresh parsley over your Instant Pot Stuffed Peppers right before serving. Not only does it bring a pop of color, but it adds a bright, fresh flavor that wakes up the entire dish. If you’re feeling extra, try an extra dusting of paprika or a drizzle of olive oil for maximum shine.

Side Dishes

These stuffed peppers are a meal on their own, but they’re also fantastic with some crusty bread to soak up the saucy goodness, a simple green salad to cut through the richness, or a bowl of creamy mashed potatoes for the ultimate comfort combo. Steamed veggies or a tangy cucumber salad work wonders, too!

Creative Ways to Present

Show off the color parade by using an assortment of red, yellow, orange, and green bell peppers and nestling them side by side on a large platter. For parties, slice the peppers in half and arrange them on a tray for easy serving. Don’t forget those cheesy, saucy tops—that golden finish really steals the show!

Make Ahead and Storage

Storing Leftovers

Let your Instant Pot Stuffed Peppers cool down to room temperature before transferring them to an airtight container. They’ll keep happily in the fridge for up to 3 days, making for delicious, ready-to-go lunches or speedy weeknight dinners.

Freezing

To freeze, wrap each cooled pepper individually in plastic wrap or foil before placing them in a freezer bag or container. They’ll keep for up to 3 months and are perfect for quick freezer-to-table meals on busy days.

Reheating

Reheat your Instant Pot Stuffed Peppers in the microwave (covered loosely) for 2–3 minutes, or cover and warm them in a 350°F oven until hot and bubbly throughout. If frozen, thaw overnight in the fridge for best results before reheating.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Both ground turkey and ground chicken work beautifully in Instant Pot Stuffed Peppers. Just note that you may want to add a splash of olive oil to keep leaner meats juicy and flavorful.

Is it possible to make these vegetarian?

Yes! Replace the ground beef with a plant-based ground or cooked lentils and skip the Worcestershire (or use a vegetarian version). The rice and seasonings will still give you that classic stuffed pepper taste.

What kind of rice is best?

Basmati rice is wonderfully aromatic and doesn’t get mushy, but any cooked rice you have on hand—white, brown, or even cauliflower rice—can work in Instant Pot Stuffed Peppers.

Do I need to pre-cook the peppers before stuffing?

No pre-cooking required! The Instant Pot steams the peppers perfectly as they cook, so you can skip any extra steps and go straight to the filling.

Can I prep these ahead of time?

You sure can! Stuff and assemble your peppers a day ahead and keep them covered in the fridge. When you’re ready, just pop them into the Instant Pot and follow the cooking directions as usual.

Final Thoughts

There’s something so satisfying about sitting down to a colorful plate of Instant Pot Stuffed Peppers with that gooey cheese on top and all those cozy, savory flavors inside. Trust me, once you try this recipe, it will become a cherished favorite in your kitchen. Don’t hesitate—grab those peppers and let your Instant Pot do the heavy lifting!

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Instant Pot Stuffed Peppers Recipe

Instant Pot Stuffed Peppers Recipe


  • Author: Sophie
  • Total Time: 35 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free

Description

Delicious and easy Instant Pot Stuffed Peppers recipe that’s perfect for a comforting meal. These bell peppers are filled with a flavorful mixture of ground beef, rice, and aromatic spices, topped with gooey cheese, and baked to perfection.


Ingredients

Scale

Stuffing

  • 1 lb ground beef
  • 1 small white onion, diced
  • 1 small tomato, diced
  • 5 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp Worcestershire sauce
  • 1 cup basmati rice, cooked
  • 2 tbsp fresh parsley, chopped

Bell Peppers

  • 5 bell peppers
  • 1 cup water
  • 5 tbsp Bolognese sauce
  • Shredded mozzarella
  • Chopped fresh parsley

Instructions

  1. Stuffing – Combine all of the stuffing ingredients in a large bowl.
  2. Bell Peppers – Cut off the tops of your bell peppers, remove the seeds and all the veins. Wash them and stuff each pepper with the mixture. Place the trivet in the Instant Pot, add water, place the peppers, pressure cook for 7 minutes, then naturally release for 7 minutes.
  3. For Topping – Preheat the broiler. Top each pepper with Bolognese sauce and mozzarella. Broil for 2-3 minutes until cheese melts. Garnish with parsley before serving.

Notes

  • You can customize the stuffing with your favorite herbs and spices.
  • Feel free to add more cheese or adjust the spice level to suit your taste.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Instant Pot, Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 320
  • Sugar: 4g
  • Sodium: 590mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 50mg

Keywords: Instant Pot, Stuffed Peppers, Bell Peppers, Ground Beef, Comfort Food

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