The stuffing used in these Instant Pot Stuffed Peppers is the traditional blend of meat, rice, spices, and tomato paste.
It is so tasty and will be approved by one and all! Making Instant Pot Stuffed Bell Peppers can’t get any easier than this.
No pre-cooking of peppers or sautéing onion is needed. Simply fill with them and cook under pressure. Easy-peasy comfort food ready in no time!
How to make Instant Pot Stuffed Peppers:
In a mixing bowl, combine raw meat, cooked rice, onion, tomato, garlic, tomato paste, seasonings, Worchestershire sauce, breadcrumbs, and parsley. Mix well to combine.
Stuff the bell peppers equally with the mixture.
Add a trivet or steamer basked to the Instant Pot. Add 1 cup of water and place the peppers onto the trivet/steamer basket.
Close the lid, lock in place, and turn the knob to sealing. Hit the manual or pressure cook button and set for 5 minutes. Allow a 5 minutes natural release when cook time is up.
Using the handles of the trivet or steamer basket, carefully remove the peppers from the pot.
If desired, you can garnish with marinara sauce and mozarella cheese. We recommend broiling them for melty cheese.
Turn on the oven broiler. Place cooked peppers in a baking dish.
Top each pepper with 2 Tablespoons marinara sauce and 2 Tablespoons shredded mozzarella cheese. Broil for 1-2 minutes, watching carefully. Remove when cheese is melted.
Top with fresh parsley and serve.
Related Recipe: Try our Ground Turkey Lasagna Stuffed Peppers
How to make rice for this Stuffed Pepper Recipe:
You can use your Instant Pot to cook the rice used in these Instant Pot Stuffed Peppers. We love using the Instant Pot for making perfect, fluffy, sticky rice.
Follow our step by step instructions for How to Cook White Rice in the Instant Pot or watch how on our Youtube Channel.
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
Can I really use Raw Meat in this Recipe?
Yes! This is one of the reasons this recipe comes together so quickly!
The time it takes for the pot to come to pressure, plus the 5 minute cook time and 5 minute natural release is plenty of time for the meat to cook through.
Not having the brown the meat ahead of time makes this dish quick and easy. However, if desired, you can brown the meat prior to mixing the stuffing. Use the sauté function on the Instant Pot or brown on the stove.
Have you seen our Newest Cook Book?
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Looking for more tasty Instant Pot meals? Check these out:
- Instant Pot Shredded Chicken Tacos
- Instant Pot Kalua Pork Roast
- Instant Pot Honey Garlic Chicken
- Instant Pot Hawaiian Meatballs
Instant Pot Stuffed Peppers Recipe
Ingredients
- 1½ cups cooked rice
- 5 medium red bell peppers, (or 4 large ones)
- 1 pound ground beef, (or ground turkey)
- 1 small sweet onion, diced
- 1 small tomato, diced
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon breadcrumbs
- 2 Tablespoon fresh parsley, chopped
- 1 cup water
Equipment
Instructions
- Wash peppers, remove tops, remove seeds, and clean the inside well by removing gently all the veins.
- In a mixing bowl, combine raw meat, cooked rice, onion, tomato, garlic, tomato paste, seasonings, Worcestershire sauce, breadcrumbs, and parsley. Mix well to combine.
- Stuff the bell peppers equally with the mixture.
- Add a trivet or steamer basket to the Instant Pot.
- Add 1 cup of water and place the peppers onto the trivet/steamer basket.
- Close the lid, lock in place, and turn the knob to sealing. Hit the manual or pressure cook button and set for 5 minutes. Allow a 5 minutes natural release when cook time is up.
- Using the handles of the trivet or steamer basket, carefully remove the peppers from the pot.
Optional Garnish and Broiling:
- Turn on the oven broiler.
- Place cooked peppers in a baking dish.
- Top each pepper with 2 Tablespoons marinara sauce and 2 Tablespoons shredded mozzarella cheese.
- Broil for 1-2 minutes, watching carefully. Remove when cheese is melted.
- Top with fresh parsley and serve.
Notes
- Not having the brown the meat ahead of time makes this dish quick and easy. However, if desired, you can brown the meat prior to mixing the stuffing. Use the sauté function on the Instant Pot or brown on the stove.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube
Would this work still without the rice inside?
I would like to cook these,s in my oven, What temperature and how long to cook them?
Can you sautee them first and finish with pressure cooking? What would be the adjustment needed in cooking time?
I always used uncooked jasmine rice. Is there anyway I could use this recipe with my instant pot. Plus I always dump stewed tomatoes and 1 can of tomato sauce over the stuffed peppers and extra meatballs.
Jasmine rice will work fine in this recipe too.
Ok…had to try this just to see if you could really get peppers & raw meat to cook thoroughly in such a small amount of time. Fantastic! I only did 2 peppers & made large meatballs with the extra filling. Didn’t use the trivet& used a couple cups of sauce. I’m still amazed at the cook/release time!
Tried this tonight with 4 large peppers but have a ton of the filling left over!! Any ideas what I can use the leftover filling for?
I made this with 4 large peppers but have a lot of filling leftover!! Any ideas what I could use the leftover filling for? Don’t think it would freeze well…. Ideas are very much appreciated!!!
I made this with 4 large peppers but have a lot of filling leftover!! Any ideas what I could use the leftover filling for? Don’t think it would freeze well…. Ideas are very much appreciated!!!
You could save it for more stuffed peppers, or make a mini meat loaf (depending on how much filling you had leftover). We love meat loaf sandwiches.
Printable Stuffed Pepper version says pressure cook 5 min, video says 10? Which is more correct?
Set it for 5 minutes and then a natural release for another 5 minutes.
Will the time change if I make these a freezer meal? I’m making some for my mom. Frozen individually, for her to take out one at a time to put in her 3 qt.
Thank you