by Sandy 76 Comments
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Instant Pot Stuffed Peppers are so easy to make, and very tasty! A great weeknight meal. Nicely seasoned ground beef and rice in fresh bell peppers make pressure cooker Stuffed Peppers a win in my house!
Instant Pot Stuffed Peppers
Stuffed Peppers are total comfort food. I have fond memories of Mom making these in the tiny kitchen of my childhood.
The pressure cooker is a great way to cook stuffed peppers because they cook much quicker than in the oven.
If you don't want to turn on the oven and heat up your kitchen, the Instant Pot is a great option, and cooks these stuffed peppers perfectly, keeping your kitchen cool.
Add the sauce to the peppers right before you close the lid.
If you want cheese melted on top, add that after pressure cooking.
Is the meat and rice cooked or uncooked to start?
For these pressure cooker stuffed peppers, the meat goes in uncooked, but the rice is already cooked. You can use parboiled white rice if you'd like.
Here I am using the "Pot-in-Pot" or PIP method, which means I put the peppers in a separate dish to cook in, and that dish goes into the pressure cooker's cooking pot.
I like to do this when I have a sauce that I don't want to get watered down. Normally, you will put the peppers directly on the trivet. PIP cooking requires a bit longer cook time.
When choosing your peppers for this recipe, try to get the smaller sized bell peppers so they will fit in your pot.
I can usually get 4 small or 3 medium sized bell peppers into my 6 qt pressure cooker.
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If you make this yummy pressure cooker stuffed peppers recipe, please leave me a comment below. Let me know how you liked it!
4.75 from 27 votes
Instant Pot Stuffed Peppers
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
Delicious Instant Pot Stuffed Peppers are made with ground beef or turkey and rice, and are easy to make, and very tasty! A great weeknight meal.
Course:Dinner, Main Course
Cuisine:American, Slavic
Keyword:instant pot stuffed bell peppers
Servings: 4
Calories: 208 kcal
Author: Sandy Clifton
Ingredients
- 1cupWater,for the Pressure Cooker
For the Peppers
- 4med-largeBell Peppers(any color, I like red)
- 1cupCooked Rice(or parboiled rice)
- ½lbLean Ground Turkey or Beef(85% to 93% lean)
- 1Egg,beaten
- 1teaspoonGarlic Powder
- ½smallOnion,diced (or ½ tsp Onion Powder)
- 1teaspoonSalt
- ½teaspoonPepper
- 3TbspBread Crumbs
- 2teaspoonsItalian Seasoning
- 2teaspoonsPaprika(optional)
- 2teaspoonsWorcestershire Sauce
- 1cupShredded Cheese,divided in half
- 1(14 oz) canTomato Sauce,divided in half
Instructions
Put the cup of water into the inner liner of the pressure cooker. Also place the trivet in the pot for the peppers to sit on.
Rinse the peppers and cut the tops off. Deseed and remove the membrane.
Add the rice to the mixing bowl.
Add the ground turkey or beef (raw) and all other ingredients (except for half of the tomato sauce and half the cheese) to the mixing bowl.Mix to combine thoroughly with the rice.
Fill each pepper with enough of the meat mixture to come a little bit above the top of the pepper. Don't pack them too tightly or they won't cook evenly.
Place stuffed peppers on the trivet in the pot. They will be sitting above the water.*
Pour remaining tomato sauce on top of the peppers.
Put the lid on and close it, turning the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button, and then the +/- button to select 9 minutes. High Pressure (Cook time may vary by size of peppers and how full they are stuffed).
After the cooking cycle ends, turn the steam release knob to the Venting position to do a Quick Release of the pressure.
When the pin in the lid drops and all of the remaining pressure is released you can open the lid.
Check the internal temperature using an instant read thermometer. The temp should be at least 165° for ground turkey, and 160° for ground beef.
If they aren't fully cooked, put the lid back on and wait for 2 to 5 minutes, then check again.
Sprinkle reserved cheese on top of each pepper and put the lid on to melt it.
Remove peppers with tongs to serve.
Recipe Notes
*If using the "pan in pot" method where the peppers are cooked in a stainless pan that sits on the trivet, add about 2 minutes cook time. This may vary with size of peppers, etc.
Updated 6/2019
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Reader Interactions
Comments
Maureen
Can I freeze any leftover peppers?
Reply
Sandy
Yes, put in an airtight container and freeze up to 3 months. Thaw in the fridge before reheating.
Reply
Christine M
Was unsure about raw meat, but this recipe works and tastes great. Added parmesean cheese, garlic, and onion powder, had diced tomatoes I used instead of sauce. Yummy recipe that I've made several times. Quick meal using fresh peppers in season!
Reply
Joanna Bowling
I pre-cooked my meat mixture (only half way) then filled my peppers and set pressure for 8 minutes. Came out perfect. Peppers not falling apart. Really delicious!
Reply
Sharon
Good flavor. Adjusted the spices some... only 1/2 tsp. of kosher salt, 1 tsp. paprika, and used Italian bread crumbs. Diced the pepper tops and added it to the mixture. The peppers were softer than expected. Will try 8 minutes next time.
Reply
Sharon
Made again using ground chicken (used 1 lb. by mistake) and it was delicious. Used red, yellow and orange peppers. Also cut a small x in the bottom of the peppers and sprinkled the cavities lightly with salt and pepper.
Reply
Paul
These were delicious. But I would made adjustments. Fresh garden peppers seem to cooke faster. My smaller peppers fell apart when I tried to remove them.
First: I would make small aluminum cups for ea h pepper
Second, I would reduced the cooking time to 7 minutes.
Third, I would not use onion powder but regular onion finely chopped similarly fresh garlic minced.
The combination of herbs and spices is excellent. Very fflavorful.
Liz
When you say "1 cup Cooked Rice (or parboiled rice)" in the recipe, do you mean that you don't need to pre cook the parboiled rice as it's technically already partially cooked? I am going to try these this week. Thanks!
Reply
Sandy
Yes, that is what I mean!
Reply
Jean
When using your PIP method how long do you cook them?
Reply
Sandy
You may need to add 2 minutes. This can vary.
Charles
Turned out really good, ev en the grandkids liked it, took 15 min to get it done, 5 peppers..
Reply
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