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    You are here: Home / Recipes / Instant Pot Recipes / Instant Pot Stuffed Peppers

    Instant Pot Stuffed Peppers

    BY: Courtney PUBLISHED: Jun 24, 2019 3 Comments UPDATED ON: Sep 6, 2022

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    JUMP TO RECIPE
    Instant Pot Stuffed Peppers - quick and easy comfort food dinner recipe made in a pressure cooker.

    Instant Pot Stuffed Peppers make for a quick and easy dinner! Perfectly stuffed with ground beef and topped with gooey mozzarella cheese.

    stuffed pepper on a plate with fresh tomato sauce

    Stuffed Peppers are comfort food and perfect to use up fresh peppers from the garden. We love making stuffed peppers year round! What makes stuffed peppers the best? I love that everyone can have their own pepper. It makes it so much easier to serve.

    HOW TO MAKE INSTANT POT STUFFED PEPPERS

    To make this recipe you’ll need:

    bell peppers in a bowl with ingredients to stuff

    • bell peppers
    • salt + pepper
    • dried basil, oregano, and parsley
    • water
    • can of diced tomatoes
    • ground beef
    • cooked rice
    • garlic
    • bread crumbs
    • shredded mozzarella

    step by step photos instant pot stuffed pepper recipe

    1. To make the peppers you’ll start by cutting the tops off the peppers. Then you’ll want to remove the core and seeds from each of the peppers and set aside.
    2. In a small bowl combine the seasonings.
    3. Use a slotted spoon to remove 1/4 cup of the tomatoes from the can and place into a large bowl.
    4. Pour the remaining tomatoes and juice into the liner of the pressure cooker along with the water and 1 teaspoon of the dried seasonings.
    5. Place the trivet over the sauce.
    6. In the bowl with the tomatoes add in the ground beef, onion, garlic, remaining seasonings, rice, bread crumbs, and 1/2 cup of the mozzarella.
    7. Mix the stuffing mixture until combined, do not overwork the meat mixture.
    8. Scoop the mixture into the bottoms of the peppers and place the stuffed peppers onto the trivet inside the electric pressure cooker.
    9. Close the pressure cooker and set the value to sealing.
    10. Set the pressure cooker to manual or pressure cook on high for 8 minutes.
    11. When the cycle is complete, allow the electric pressure cooker to release naturally for 6 to 8 minutes before quick release.
    12. Top each pepper with remaining cheese and cover until melted.
    13. Carefully remove the bell peppers from the pressure cooker.
    14. Spoon the tomato sauce over peppers and serve as desired.

    green stuffed pepper with chunky tomato sauce

    CAN I FREEZE STUFFED PEPPERS?

    Stuffed Peppers should last about 3-4 days in the fridge, but if you won’t eat them up right away we suggest freezing for another day. You can either use a reusable glass container or silicone bag to freeze. To prevent freezer burn you could also use a device that removes the air, like a food saver.

    HOW TO REHEAT STUFFED PEPPERS

    You can reheat in the instant pot, the oven, or the microwave.

    WHAT TO SERVE WITH STUFFED PEPPERS

    We love to serve this with a fresh salad, extra white rice, garlic bread, bowtie pasta, or drop biscuits.

    instant pot stuffed pepper on a plate covered in chunky tomato sauce

    RECIPE NOTES

    • We use an electric instant pot pressure cooker. You can easily find this online or in stores.
    • Use the trivet, otherwise, you can overcook the bottoms of the peppers.
    • We use our homemade bread crumb recipe, you can use storebought if you prefer.

    This article was written by Courtney’s Sweets, the recipe is from our guest chef Tabitha.

    instant pot stuffed pepper on a plate covered in chunky tomato sauce

    Instant Pot Stuffed Peppers

    Author: Courtney
    Instant Pot Stuffed Peppers make for a quick and easy dinner! Perfectly stuffed with ground beef and topped with gooey mozzarella cheese.
    5 from 8 votes

    click the stars to rate this recipe

    Print Pin Recipe 🖤 Save Saved!
    Course: Main Course
    Cuisine: American
    Keyword: ground beef stuffed peppers, instant pot stuffed peppers, stuffed peppers
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 5
    Calories: 338kcal

    Ingredients

    • 5 bell peppers
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1/2 teaspoon parsley
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • ½ cup water
    • 1 14 oz can diced tomatoes divided
    • ½ pound ground beef
    • 1 onion finely diced
    • 2 cups cooked rice
    • 2 cloves garlic minced
    • 3 tablespoons bread crumbs
    • 1 cup shredded mozzarella divided
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    Instructions

    • To make the peppers you'll start by cutting the tops off the peppers. Then you'll want to remove the core and seeds from each of the peppers and set aside.
    • In a small bowl combine the seasonings.
    • Use a slotted spoon to remove 1/4 cup of the tomatoes from the can and place into a large bowl.
    • Pour the remaining tomatoes and juice into the liner of the pressure cooker along with the water and 1 teaspoon of the dried seasonings.
    • Place the trivet over the sauce.
    • In the bowl with the tomatoes add in the ground beef, onion, garlic, remaining seasonings, rice, bread crumbs, and 1/2 cup of the mozzarella.
    • Mix the stuffing mixture until combined, do not overwork the meat mixture.
    • Scoop the mixture into the bottoms of the peppers and place the stuffed peppers onto the trivet inside the electric pressure cooker.
    • Close the pressure cooker and set the value to sealing.
    • Set the pressure cooker to manual or pressure cook on high for 8 minutes.
    • When the cycle is complete, allow the electric pressure cooker to release naturally for 6 to 8 minutes before quick release.
    • Top each pepper with remaining cheese and cover until melted.
    • Carefully remove the bell peppers from the pressure cooker.
    • Spoon the tomato sauce over peppers and serve as desired.

    Tried this recipe?

    We’d love to know what you think! Please leave a rating and comment to share your thoughts on this recipe. Your feedback helps us continue sharing free, high-quality recipes with you. Thank you so much!

    Notes

    We use an electric instant pot pressure cooker. You can easily find this online or in stores.
    Use the trivet, otherwise, you can overcook the bottoms of the peppers.
    We use our homemade bread crumb recipe, you can use storebought if you prefer.

    Nutrition

    Calories: 338kcal | Carbohydrates: 33g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 724mg | Potassium: 459mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3890IU | Vitamin C: 153.9mg | Calcium: 165mg | Iron: 2.3mg

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    nutrition disclaimer
    Tried this recipe?Mention @courtneyssweets or tag #courtneyssweets!

    POSTED IN: Beef Instant Pot Recipes Main Course Recipes

    About Courtney

    Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog. She is happily married to her husband Chris and together they have two amazing kiddos!

    Reader Interactions

    Comments

    1. Zack

      June 22, 2021 at 6:39 pm

      I love how quick and simple this recipe was. I actually used a bunch of Chinese food leftovers from the weekend to make this as a quick dinner lol. The flavors were a bit different than the original recipe! But it was a fun tasty way to rework my leftovers. Going to try the recipe as is later this week after I go grocery shopping tomorrow 🙂 Thanks!

      Reply
    2. Mary Seigfreid

      November 15, 2023 at 8:35 pm

      Very good. Tender and very flavorful. Added sauted spinach

      Reply
      • Courtney

        November 20, 2023 at 5:00 pm

        So glad you enjoyed!

    5 from 8 votes (6 ratings without comment)

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