5 from 1 vote
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Easy Instant Pot Stuffed Peppers Recipe

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This Instant Pot Stuffed Peppers recipe is the perfect way to eat green peppers! Loaded with flavor that the whole family will love! If you’re a fan of instant pot recipes, be sure to add these tender peppers to the top of your list!

Bell pepper stuffed with rice and ground beef sitting on a white plate.

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The next time that you’re looking for a simple instant pot meal, this is the easy way to make an easy dinner, period! Stuffed bell peppers are an easy-peasy comfort food with minimal cooking time!

Want more delicious spicy recipes to try out?  If you love this idea, why not try some Chorizo-Stuffed Poblano Peppers for a spicier alternative? Or go with some pepperoni and make your own Pull Apart Pepperoni & Mozzarella Pizza Monkey Bread that works perfectly with other appetizers such as these stuffed peppers.

If you love cooking in the Instant Pot, you may also love this Instant Pot Chicken Marsala recipe as well!

Why You’ll Love This Recipe…

  • It’s a great weeknight meal with loads of flavor
  • This easy pepper recipe is hearty and delicious
  • Perfect for anyone looking for a healthy meal

What’s In This Instant Pot Stuffed Peppers Recipe

  • Green peppers: Essential for this dish, any color pepper adds vibrancy and a slightly different flavor. They serve as the delicious, edible bowls holding the flavorful filling.
  • Ground beef: The main protein, offering a rich flavor that complements the peppers. For a healthier option, lean ground beef or substitute ground turkey or chicken can be used.
  • Salt & Pepper: Simple seasonings that enhance the natural flavors of the other ingredients. They act as the foundational spices for this delicious recipe.
  • Onion: Adds a subtle sweetness and texture to the filling, becoming soft and flavorful once cooked.
  • French onion soup: This ready-made soup contributes depth and an extra layer of flavor to the meat mixture, making it juicier and more delicious.
  • Water: Used to help cook the rice within the peppers, ensuring they come out perfectly tender.
  • Rice: Acts as a filler to add heartiness to the peppers, absorbing the flavors of the other ingredients.
  • Coconut oil: Used for sautéing, it adds a hint of sweetness and ensures the filling doesn’t stick to the pot. Vegetable oil is a suitable alternative for those who prefer it.

Substitutions and Variations

  • Add taco seasoning – If you want to mix in taco seasoning, do so!
  • Change up the meat – Using ground chicken or ground turkey is a great way to cut down on the fat content. The pepper filling will be amazing no matter what.
  • Use colorful bell peppers – A red bell pepper is delicious for this recipe! Any type of fresh bell peppers will work.

How To Make Instant Pot Stuffed Green Peppers

  1. Activate the Sauté function on your Instant Pot.
  2. Once it’s heated, pour in some oil, followed by the chopped onions, cooking them until they’re golden and soft.
  3. Next, incorporate the ground meat seasoned with salt and pepper, ensuring it’s thoroughly browned and crumbled into fine pieces.
  4. Stir in the French onion soup, rice, and a bit of water into the mix, taking care to not overly saturate the mixture since the meat will release some liquid as well.
  5. Turn off the Sauté function, seal the lid properly, and switch the steam release valve to a sealing position.
  6. Adjust the Instant Pot settings to cook under high pressure for 8 minutes.
  7. Once the cooking cycle completes, perform a quick release of the pressure, then stir the meat and rice filling.
  8. Use this filling to stuff the green peppers generously.
  9. After removing any leftover filling from the pot, pour ¼ cup of water to the bottom of the instant pot.
  10. Place the stuffed peppers back into the pot and set your Instant Pot to cook them under high pressure steam for 4 minutes.
  11. Wrap up the process with either a quick or natural pressure release based on your preference.
Stuffed bell peppers sliced in half sitting on a white plate.

Recipe Tips

  • Prep the Peppers Ahead – To save time, you can prep the green peppers ahead of time. Simply wash, cut the tops off, and remove the seeds, then store them in the refrigerator until you’re ready to stuff them.
  • Sauté the Meat Well – Make sure to brown the ground beef (or whichever meat you’re using) well during the sauté step. This enhances the flavor of the meat and ensures that it’s cooked through before pressure cooking.
  • Check the Rice Doneness – Different types of rice may require slight adjustments in water quantity or cooking time. After the initial pressure cook, check if the rice is done to your liking; if not, you can adjust accordingly.
  • Adjust Seasonings – Taste the filling before stuffing the peppers, and adjust the salt, pepper, or add more of your favorite seasonings if needed. This is crucial for ensuring each bite is flavorful.
  • Pressure Cooking Time – If your peppers are on the larger side, you might need to increase the final pressure cooking time by a minute or two to ensure they are perfectly tender.
  • Adding Cheese – If you’re a cheese lover, consider adding a generous amount of shredded cheddar cheese on the tops of the peppers 1-2 minutes before the end of the final pressure cook time. This will give you perfectly melted cheese without overcooking the peppers.
  • Serving Suggestion – Serve these stuffed peppers with a side of sour cream or Greek yogurt for an added tangy flavor that complements the richness of the meat and cheese.
  • Garnish with Fresh Herbs – For a burst of fresh flavor and a vibrant presentation, garnish the cooked stuffed peppers with chopped fresh parsley, cilantro, or basil just before serving.

Alternative Cooking Methods

You can absolutely use alternative cooking methods for this recipe, such as a slow cooker, which is perfect for those who prefer a “set-it-and-forget-it” approach. 

To adapt this recipe for a slow cooker, first, sauté the onions and ground meat with salt and pepper in a pan. Once browned, mix in the French onion soup, rice, and a small amount of water. Then, stuff the peppers and place them in the slow cooker. 

Pour in ¼ cup of water around the peppers, cover, and set to cook on low for about 6 hours or on high for about 3 hours, until the peppers are tender and the filling is cooked through. 

This method infuses the peppers with flavor slowly, resulting in incredibly tender and delicious stuffed peppers.

Closeup of a slice of stuffed bell pepper.

Storing Tips 

The best thing about this recipe is that the leftovers are awesome! Store the leftover rice and peppers in an airtight container and keep them stored in the fridge.

Instant Pot Stuffed Peppers freeze beautifully, making them perfect for meal prep or for those days when you just need a quick and easy dinner option. To freeze, allow the cooked peppers to cool completely after cooking. Then, place them in a single layer on a baking sheet to freeze individually. Once they are frozen solid, transfer the peppers to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.

When you’re ready to enjoy your frozen stuffed peppers, there’s no need to thaw them first. Preheat your oven to 350°F (175°C). Place the frozen peppers in a baking dish and cover it with aluminum foil to prevent drying out. Bake for about 45-55 minutes, or until the peppers are heated through. If you prefer, you can uncover them in the last 10 minutes and add cheese on top, returning them to the oven for the cheese to melt. 

Serving Suggestions

For a truly delightful dining experience, accompany your Instant Pot Stuffed Peppers with a Heirloom Tomato Salad with Balsamic & Feta or another tasty salad. This combination balances the rich flavors of the stuffed peppers with the crisp, refreshing taste of the salad. 

Alternatively, consider serving them alongside a portion of pull-apart garlic bread or a creamy polenta for those seeking a more indulgent meal. Both sides offer a comforting texture and flavor that perfectly complements the savory and aromatic stuffed peppers.

Recipe FAQs

What else can you add to stuffed peppers?

You can literally add in anything that you’d like. Diced veggies are always a great idea – and so is cheese!

Should peppers be precooked before stuffing?

Not for this instant pot recipe! The pressure cooker cooks the peppers perfectly without needing to be cooked beforehand.

Can I use any type of rice for this recipe?

Yes, you can use different types of rice, though cooking times and water ratios may vary. White rice is the quickest to cook. For brown rice or other whole grains, you might need to adjust the cooking time and add a little more liquid to ensure they’re fully cooked.

Is it possible to make these stuffed peppers vegetarian?

Absolutely! You can easily make this recipe vegetarian by substituting the ground meat with a plant-based meat alternative, lentils, or additional vegetables. Just be sure to adjust seasonings as needed to complement your choice of filling.

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A plate of stuffed bell peppers.
5 from 1 vote

Easy Instant Pot Stuffed Peppers Recipe


Author: Kim Schob
Course: Instant Pot
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yields 4 Servings
Instant Pot Stuffed Peppers are extremely easy to make and very tasty! An easy weeknight meal.  These Stuffed Bell Peppers will become your new family favorite.

Ingredients 

  • 4 green peppers cut and deseeded
  • 1 lb (453 ⅗ g) ground beef or ground turkey
  • ½ tsp Salt
  • ¼ tsp black pepper
  • 1 onion diced
  • 1 French onion soup can
  • ¼ cup (59 ⅐ ml) water
  • 1 ½ cups (277 ½ g) rice uncooked
  • 1 tbsp coconut oil or any cooking oil

Instructions

  • Activate the Sauté function on your Instant Pot.
  • Once it’s heated, pour in some oil followed by the chopped onions, cooking them until they’re golden and soft.
    1 onion,1 tbsp coconut oil
  • Next, incorporate the ground meat seasoned with salt and pepper, ensuring it’s thoroughly browned and crumbled into fine pieces.
    1 lb ground beef,½ tsp Salt,¼ tsp black pepper
  • Stir in the French onion soup, rice, and a bit of water into the mix, taking care to not overly saturate the mixture since the meat will release some liquid as well.
    1 French onion soup,1 ½ cups rice
  • Turn off the Sauté function, seal the lid properly, and switch the steam release valve to a sealing position.
  • Adjust the Instant Pot settings to cook under high pressure for 8 minutes.
  • Perform a quick release of the pressure once the cooking cycle completes, then stir the meat and rice filling.
  • Use this filling to stuff the green peppers generously.
    4 green peppers
  • After removing any leftover filling from the pot, pour ¼ cup of water to the bottom of the instant pot.
    ¼ cup water
  • Place the stuffed peppers back into the pot and set your Instant Pot to cook them under high pressure steam for 4 minutes.
  • Wrap up the process with either a quick or natural pressure release based on your preference.

Notes

  • Prep the Peppers Ahead – To save time, you can prep the green peppers ahead of time. Simply wash, cut the tops off, and remove the seeds, then store them in the refrigerator until you’re ready to stuff them.
  • Sauté the Meat Well – Make sure to brown the ground beef (or whichever meat you’re using) well during the sauté step. This enhances the flavor of the meat and ensures that it’s cooked through before pressure cooking.
  • Check the Rice Doneness – Different types of rice may require slight adjustments in water quantity or cooking time. After the initial pressure cook, check if the rice is done to your liking; if not, you can adjust accordingly.
  • Adjust Seasonings – Taste the filling before stuffing the peppers, and adjust the salt, pepper, or add more of your favorite seasonings if needed. This is crucial for ensuring each bite is flavorful.
  • Pressure Cooking Time – If your peppers are on the larger side, you might need to increase the final pressure cooking time by a minute or two to ensure they are perfectly tender.
  • Adding Cheese – If you’re a cheese lover, consider adding a generous amount of shredded cheddar cheese on the tops of the peppers 1-2 minutes before the end of the final pressure cook time. This will give you perfectly melted cheese without overcooking the peppers.
  • Serving Suggestion – Serve these stuffed peppers with a side of sour cream or Greek yogurt for an added tangy flavor that complements the richness of the meat and cheese.
  • Garnish with Fresh Herbs – For a burst of fresh flavor and a vibrant presentation, garnish the cooked stuffed peppers with chopped fresh parsley, cilantro, or basil just before serving.

Nutrition Information

Calories: 606kcal (30%) Carbohydrates: 64g (21%) Protein: 26g (52%) Fat: 27g (42%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 1g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 81mg (27%) Sodium: 377mg (16%) Potassium: 637mg (18%) Fiber: 3g (13%) Sugar: 4g (4%) Vitamin A: 442IU (9%) Vitamin C: 98mg (119%) Vitamin D: 1µg (7%) Calcium: 59mg (6%) Iron: 3mg (17%)

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