Hey there! Have you ever had one of those days when you want something hearty, healthy, and downright comforting—but fast? That’s exactly where these Instant Pot Stuffed Bell Peppers come in! They’re the perfect mix of fresh, wholesome ingredients and rich, satisfying flavors, all wrapped up in colorful bell peppers. Plus, they cook up in a snap in the Instant Pot, making them a weeknight dream.
Hook: “Think of these as your classic stuffed peppers… but in half the time. And yes, they’re just as delicious as the ones grandma used to make!”
Why You’ll Love This Recipe
- Quick & Effortless: Thanks to the Instant Pot, these stuffed peppers cook in just 8 minutes of pressure cooking!
- Nutritious & Balanced: Packed with protein, whole grains, and veggies, this dish ticks all the boxes for a complete meal.
- Customizable: Whether you’re team beef, turkey, or veggie, these peppers adapt beautifully to your preferences.
- Perfect for Meal Prep: Make a batch, and enjoy them for lunch or dinner throughout the week. They reheat like a dream.
Ingredients Breakdown
Essentials:
- Bell Peppers: Choose firm, medium-sized ones in any color you like! Red, orange, and yellow are naturally sweeter, while green is a more earthy option.
- Ground Meat: I love ground beef or turkey for their juicy texture and flavor, but swap in veggie “meat” for a vegetarian spin!
- Cooked Rice: Use white, brown, or even cauliflower rice if you’re going low-carb. Leftovers are perfect here!
- Diced Tomatoes: A can of diced tomatoes adds a saucy, tangy base to keep the filling moist.
- Spices: Garlic powder, onion powder, smoked paprika—these pantry classics bring the filling to life.
Pro Tips:
If you want an extra hit of flavor, toss in a tablespoon of Worcestershire sauce or hot sauce to your filling mixture. It’s a total game-changer!
Step-by-Step Instructions
Follow these simple steps to create your stuffed pepper masterpiece:
- Prep the Bell Peppers: Slice off the tops of the peppers and scoop out the seeds and membranes. Keep the tops to use as “lids” if you’d like!
- Make the Filling: In a mixing bowl, combine your ground meat (or veggie alternative), cooked rice, diced tomatoes, spices, and a pinch of salt and pepper. Stir it all up until well mixed.
- Stuff the Peppers: Generously fill each pepper with the mixture, pressing it in slightly to ensure every nook is packed with goodness.
- Prepare the Instant Pot: Pour 1 cup of water into the Instant Pot, and place a trivet inside. Arrange the stuffed peppers upright on the trivet.
- Cook: Close the lid, set the valve to “sealing,” and pressure cook on high for 8 minutes. Once done, let the pressure naturally release for 5 minutes, then manually release any remaining pressure.
- Cheesy Finish (Optional): Sprinkle shredded cheese on top of each pepper while still hot, and let it melt for a gooey, indulgent finish.
Chef’s Tips and Tricks
- Avoid Overstuffing: Make sure the tops of the peppers are flat so they don’t tip over during cooking.
- Keep it Juicy: If your filling seems dry, add a splash of chicken or veggie broth to keep things moist.
- Handling Leftovers: Store any extras in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
Recipe Variations and Serving Suggestions
Variations:
- Mexican-Style: Add black beans, corn, and chili powder to the filling for a fiesta twist.
- Vegetarian: Use crumbled tofu or lentils instead of meat—so hearty and delicious!
- Spicy Kick: Stir in diced jalapeños or a splash of hot sauce for extra heat.
Serving Suggestions:
- Pair with a crisp green salad and some crusty bread for a balanced meal.
- Serve with a dollop of sour cream or a drizzle of your favorite hot sauce for extra flair.
FAQs
- Can I freeze these stuffed peppers? Absolutely! Wrap each pepper in foil and store in an airtight container. Freeze for up to 3 months—just thaw and reheat when ready to enjoy.
- What’s the best way to reheat? Pop them in the microwave for 2-3 minutes or bake at 350°F (175°C) until warmed through.
- Can I make this without an Instant Pot? Definitely! Bake the stuffed peppers in a casserole dish at 375°F (190°C) for 35-40 minutes, covering with foil to prevent drying out.
Printable Recipe
Instant Pot Stuffed Bell Peppers
Prep Time: 10 minutes | Cook Time: 8 minutes | Servings: 4-6
Ingredients:
- 4-6 medium-sized bell peppers
- 1 lb ground beef or turkey
- 1 cup cooked rice (white, brown, or cauliflower)
- 1 can diced tomatoes (14 oz)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 cup water (for the Instant Pot)
- Shredded cheese (optional, for topping)
- Salt and pepper to taste
Instructions:
- Slice tops off bell peppers and remove seeds. Set aside.
- Mix filling ingredients: ground meat, rice, diced tomatoes, spices, salt, and pepper.
- Stuff mixture into peppers. Arrange upright on a trivet in the Instant Pot with 1 cup of water.
- Pressure cook on high for 8 minutes, with a 5-minute natural release.
- (Optional) Top with cheese while hot and serve warm. Enjoy!
I hope you love these Instant Pot Stuffed Bell Peppers as much as I do! They’re easy, delicious, and just the right balance of cozy and fresh. If you make them, I’d love to see your creations—tag me with #TheKitchensAid or leave a comment below. Happy cooking!
