Instant Pot Stuffed Peppers

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

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

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.

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.

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 Peppers

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

5 from 1 vote

Print Rate

Course: Main Course

Cuisine: American

Keyword: ground beef stuffed peppers, instant pot stuffed peppers, stuffed peppers

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 5

Calories: 338kcal

Author: Courtney

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

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.

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

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