Instant Pot Stuffed Peppers recipe
Stuffed peppers are a comforting classic, but with the help of an Instant Pot, you can make this hearty dish in a fraction of the time. Vibrant bell peppers are filled with a flavorful combination of ground beef, rice, and sharp Cheddar.
This recipe brings together the rich flavors of sautéed onions, garlic, tomatoes, and spices, creating a savory filling that pairs perfectly with the tender, juicy peppers. The Instant Pot ensures that each bite is packed with flavor and cooked to perfection.
Topped with melted extra-sharp Cheddar and a sprinkle of fresh parsley, these stuffed peppers make an ideal weeknight meal. Easy, delicious, and satisfying, it’s a recipe the whole family will love.
Instant Pot Stuffed Peppers: Key Ingredients
Bell Peppers
These vibrant bell peppers serve as the perfect edible vessels, offering a sweet contrast to the savory filling and becoming tender and juicy in the Instant Pot.
Lean Ground Beef
Rich in flavor yet light, lean ground beef is the heart of the filling, providing a satisfying meaty texture that complements the peppers.
Sharp Cheddar
Melted sharp Cheddar adds a bold, tangy finish to the stuffed peppers, enhancing the dish with a touch of creamy indulgence.
Garlic and Onion
This aromatic duo forms the flavorful base, infusing the beef and vegetables with a savory depth that ties all the ingredients together.
Plum Tomatoes
Juicy and fresh, plum tomatoes bring a subtle acidity and sweetness, balancing the richness of the beef and cheese with bright, refreshing notes.
Pre-Cooked Rice
The perfect binder, pre-cooked rice adds heartiness to the stuffing, absorbing all the wonderful flavors from the beef, vegetables, and spices.
Chili Powder and Fresh Thyme
These seasonings elevate the dish, with chili powder adding warmth and a hint of spice, while thyme delivers earthy, aromatic undertones.
Recipe Tips
- Choosing the Right Peppers
When selecting bell peppers for this recipe, opt for red, yellow, or orange varieties. These peppers are sweeter than green ones and balance the savory filling with a subtle sweetness. Make sure to pick peppers that are large and uniformly shaped to ensure even cooking and an easy stuffing process. - Don’t Overstuff the Peppers
While it’s tempting to pack as much filling into each pepper as possible, overstuffing can prevent even cooking. Fill each pepper just to the top to avoid spills and to ensure the filling cooks through properly. This also leaves room for the cheese topping to melt and settle beautifully without overflowing. - Quick Sauté for Enhanced Flavor
Take the time to sauté the onions, garlic, and ground beef in the Instant Pot before pressure cooking. This step deepens the flavor of the filling by caramelizing the onions and garlic and browning the beef. The result is a richly flavored stuffing that brings out the best in the other ingredients.
What to Serve with Instant Pot Stuffed Peppers
- Simple Green Salad
A crisp, refreshing green salad pairs beautifully with the richness of stuffed peppers. Toss together some arugula, cucumbers, and cherry tomatoes with a light vinaigrette. The freshness and acidity of the salad will cut through the hearty flavors of the peppers and beef. - Garlic Bread
Serve the stuffed peppers alongside slices of warm garlic bread for a satisfying, crunchy contrast. The buttery garlic flavor will complement the cheese and meat filling, adding a comforting, homestyle touch to your meal. - Roasted Vegetables
For a heartier, vegetable-packed side dish, consider serving the peppers with roasted vegetables such as zucchini, eggplant, or carrots. The caramelized, earthy flavors of the roasted vegetables will harmonize with the savory beef and rice stuffing.
FAQ
- Can I use a different type of meat?
Yes! Ground turkey or chicken can be used in place of ground beef for a lighter version. You can also try ground pork for a slightly richer flavor. - Can I make this recipe vegetarian?
Absolutely. Substitute the ground beef with a plant-based ground meat alternative or sautéed mushrooms for a delicious vegetarian variation. You can also increase the rice or add lentils for added texture and heartiness. - How do I store leftover stuffed peppers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them or warm them in the oven at 350°F until heated through. - Can I freeze stuffed peppers?
Yes! To freeze, allow the peppers to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe container. They can be stored for up to 3 months. Thaw in the fridge before reheating.
Instant Pot Stuffed Peppers
Ingredients
- 4 large bell peppers red, orange, or yellow preferred
- 2 tablespoons olive oil
- 1/2 medium yellow onion finely diced
- 4 garlic cloves minced
- 12 ounces lean ground beef 90% lean
- 2 plum tomatoes approximately 8 ounces, cored and diced
- 1/4 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons fresh thyme leaves
- 1 1/2 cups shredded sharp Cheddar cheese
- 3/4 cup pre-cooked white or brown rice
- 1 tablespoon freshly chopped parsley
- Kosher salt and freshly ground black pepper to taste
Instructions
- If your bell peppers do not sit upright on the cutting board, trim about 1/8 inch from the bottom to create a level surface. Remove the top 1/2 inch of each pepper, discard the stems, and finely chop the remaining tops. Remove the seeds and inner membranes, setting the hollowed peppers aside.
- Using a 6-quart Instant Pot, select the high sauté setting. Add olive oil to the pot and, once it shimmers, sauté the chopped bell pepper tops, onion, garlic, 1/2 teaspoon salt, and several grinds of black pepper. Stir occasionally and cook for about 4 minutes until the vegetables are softened. Add the ground beef and continue cooking, breaking it into small pieces with a spoon until it is no longer pink, about 4 minutes.
- Stir in the diced tomatoes, chicken broth, tomato paste, chili powder, thyme, 1 teaspoon salt, and a few more grinds of pepper. Continue to cook, stirring occasionally, until the tomatoes soften and the mixture thickens to a saucy consistency, approximately 3-4 minutes. Mix in 1 cup of the shredded Cheddar and the pre-cooked rice, stirring until the cheese melts and everything is well combined. Adjust seasoning if needed. Turn off the sauté function.
- Fill the reserved bell peppers with the beef mixture. Clean the Instant Pot bowl and place the rack at the bottom. Pour in 3/4 cup of water. Arrange the stuffed peppers snugly in the pot.
- Follow your Instant Pot’s instructions to lock the lid and set it to pressure cook on high for 5 minutes. Once the cooking cycle finishes, use the quick-release method as outlined in the manufacturer’s guide (this will take approximately 1 minute). After releasing the pressure, carefully remove the lid, top each pepper with the remaining 1/2 cup of shredded Cheddar, and place the lid back on. Allow the residual steam to melt the cheese for about 1 minute. Use tongs or a large spoon to carefully transfer the stuffed peppers to a plate and garnish with freshly chopped parsley.
