Think comforting, colorful, and completely satisfying—that’s what we’re serving up with these Instant Pot Stuffed Bell Peppers. It’s one of those recipes that feels a little fancy but is secretly a busy-night lifesaver. I’ve got all the tricks to make it quick, nutritious, and packed with flavor. Let’s get cozy and cook these beauties together!
Why You’ll Love This Recipe
Stuffed peppers were one of those weeknight staples I grew up eating—and now, I’ve put a modern twist on them using the Instant Pot. These beauties are ready in a flash and taste like you’ve been simmering away all afternoon.
- Perfect one-pot dinner with minimal cleanup
- Great way to sneak in extra veggies
- Customizable with your favorite fillings
- Meal-prep and freezer friendly
- Ready in under 30 minutes!
Ingredients Breakdown
Essentials
- 4 large bell peppers (any color), tops cut and seeds removed
- 1 lb ground beef or ground turkey
- 1 cup cooked white or brown rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup shredded mozzarella cheese (optional topping)
- 1 cup water (for Instant Pot bottom)
Pro Tips
- Swap rice for quinoa or cauliflower rice for a low-carb option
- Use jarred marinara instead of diced tomatoes for a saucier filling
- Add chopped spinach or zucchini to boost the veggie count
- Mild Italian sausage adds extra flavor in place of ground beef
Step-by-Step Instructions
- Press “Sauté” on your Instant Pot. Add a drizzle of oil, then cook the onion for 2-3 minutes until translucent. Add garlic, ground meat, Italian seasoning, paprika, salt, and pepper. Cook until meat is browned, breaking it up as you go.
- Stir in the cooked rice and diced tomatoes (with juice). Cook for another minute, then turn the Instant Pot off.
- Stuff each bell pepper with the meat and rice filling, pressing down gently so they’re nice and full.
- Pour 1 cup of water into the bottom of the Instant Pot. Place a trivet or steamer rack inside, and arrange the stuffed peppers on top (open side up).
- Secure the lid, set valve to sealing, and cook on high pressure for 8 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
- Carefully remove lids from peppers, sprinkle with mozzarella (if using), and place lid back on (no cooking) for 2 minutes to melt the cheese.
- Serve warm, garnished with fresh herbs or a dollop of sour cream if desired.
Chef’s Tips and Tricks
- Use same-size peppers so they cook evenly
- Pre-cook your filling for more flavor and perfectly cooked meat
- Don’t overstuff—leave a bit of room so filling doesn’t overflow under pressure
- If your peppers won’t stand, slice a tiny bit off the bottoms (just avoid cutting into the cavity)
Recipe Variations and Serving Suggestions
- Make it vegetarian: sub meat with black beans and corn
- Spicy twist: add a pinch of red pepper flakes or use spicy sausage
- Kid-friendly: use mild flavors and top with plenty of cheese
- Serve with a side of garlic bread or a fresh green salad
- Use leftovers as a taco filling or chop up in a burrito bowl
FAQs
Can I use uncooked rice?
For the best texture, I recommend using pre-cooked rice. Uncooked rice will need adjusted liquid and cook time which can affect the peppers.
Can I freeze stuffed peppers?
Absolutely! Assemble and cook, let cool, then wrap individually. Reheat from frozen in your oven or microwave.
Will this work with other meats?
Yes! Ground chicken, turkey, sausage, or even plant-based crumbles all work beautifully.
Recipe Card
Prep Time: 15 minutes
Cook Time: 8 minutes (plus pressure release)
Total Time: 30 minutes
Ingredients:
- 4 large bell peppers
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt and pepper
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup shredded mozzarella (optional)
- 1 cup water (for pressure cooking)
Instructions:
- Sauté onion and garlic in Instant Pot, add meat and seasonings, cook until browned.
- Stir in rice and diced tomatoes, then stuff filling into peppers.
- Add water to pot, place peppers on trivet, and pressure cook on high for 8 minutes.
- Release pressure, top with cheese, rest until melted, and serve.
Nutrition: ~340 calories per serving
If you try this recipe, let me know how it turned out in the comments below! Tag me on Instagram @TheKitchensAid so I can see your delicious creations—it always makes my day!
