Instant Pot Stuffed Peppers are my secret dinner fix when life gets busy and everyone is staring at me like I’m the takeout menu. You know those nights when you want something cozy and homemade, but the clock says nope? This recipe saves me every time. It’s fast, it’s colorful, and the filling is hearty without being heavy. Best part: the Instant Pot does the hard work while you tidy up the kitchen and sneak a bite of cheese. If you’re new to pressure cooking, don’t stress, I’ll walk you through it in simple steps. If you want more quick wins, peek at my Instant Pot recipes collection for more easy ideas.
How To Make Instant Pot Stuffed Peppers
These beauties are classic comfort food with a speed boost. I make a savory filling with ground meat, cooked rice, tomato sauce, and spices, stuff it into sweet bell peppers, then let the Instant Pot steam them to tender perfection. It’s the kind of dinner that looks impressive but couldn’t be easier.
Ingredients
- 4 to 6 medium bell peppers, tops sliced off and seeds removed
- 1 pound ground beef or turkey
- 1 cup cooked rice, white or brown
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce, plus extra for topping
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded mozzarella or Monterey Jack, plus more for topping
- 1 cup water for the Instant Pot
Directions
- Prep the peppers: Cut off the tops, scoop out the seeds, and trim the bottoms if needed so they stand up. Don’t slice off too much or the filling will spill.
- Cook the filling: In a skillet over medium heat, cook the ground meat with onion and garlic until browned. Drain if needed. Stir in cooked rice, tomato sauce, Italian seasoning, smoked paprika, salt, pepper, and cheese. Taste and adjust seasoning. The filling should be savory with a hint of warmth from the paprika.
- Stuff the peppers: Pack the filling into each pepper. Add a spoonful of extra tomato sauce on top if you like a saucy finish.
- Set up the pot: Pour 1 cup water into the Instant Pot. Place the trivet inside. Arrange the peppers on the trivet, standing upright. If a pepper leans, tuck a little foil to help it stand.
- Pressure cook: Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. Let pressure release naturally for 5 minutes, then quick release the rest.
- Cheesy top: Sprinkle more cheese over the peppers, close the lid for 1 to 2 minutes on Keep Warm to melt, or broil quickly in the oven for a bubbly top.
- Serve: Spoon any juices from the pot over the peppers for extra flavor. Dinner is ready.
Timing note: If your peppers are very large or very thick, go to 9 to 10 minutes. If you like them more crisp-tender, 7 minutes works.
Pro move: If you’re cooking for two, freeze extra stuffed peppers before cooking and save them for next week’s “what’s for dinner” moment.
Recipe Tips and Tricks
Let’s make these come out perfect every time. First, use cooked rice in the filling. It keeps the texture fluffy and predictable, and you won’t risk undercooked grains. If all you have is uncooked rice, par-cook it or use parboiled rice to be safe. Second, choose peppers that are similar in size so they cook evenly. I also aim for flat-bottomed peppers that stand up easily.
For flavor, browned meat plus onion and garlic is classic and delicious. Want to lighten it up? Swap in ground turkey and use part-skim cheese. If you’re craving veggie vibes, skip the meat and double the rice with chopped mushrooms and spinach. Keep the seasoning and tomato sauce the same, and you’ll still get that cozy stuffed pepper flavor. If you love other pepper recipes, these are cousins to the ones here: paleo stuffed bell peppers and they’re great for meal prep too.
Liquid matters in pressure cooking, so stick with 1 cup of water in a 6 quart pot. Too much and the peppers may feel wet. Too little and the pot can give a burn notice. Also, don’t skip the trivet. It keeps the peppers out of the water.
And cheese. I fold some into the filling for creamy bites and add a little extra on top for the full cozy effect. If you’re dairy-free, you can skip it or use a melty dairy-free cheese.
“I made these on a Wednesday night and my kids actually cheered. Prep took 15 minutes, and the peppers were tender and juicy. Instant favorite.”
Finally, these Instant Pot Stuffed Peppers reheat like a dream. If you plan leftovers, you can serve them alongside simple sides like creamy Instant Pot mashed potatoes for a comfort plate that feels like Sunday dinner even on a weeknight.
Recommended Tools to Make This Recipe
What you’ll need
- Instant Pot 6 quart or larger
- Trivet or steamer rack
- Large skillet for browning the meat
- Mixing bowl and spoon
- Measuring cups and spoons
- Silicone tongs for easy lifting
- Foil, optional, to help peppers stand
That’s really it. No fancy gear. If you have a glass dish that fits on the trivet, you can place peppers in it to catch juices, but it’s optional. Most nights I keep it simple with the trivet and a spoon.
How To Store Instant Pot Stuffed Peppers
Fridge: Let the peppers cool, then store them in an airtight container for up to 4 days. I like to spoon any extra sauce over the top so they stay juicy.
Freezer: Wrap each pepper individually or place them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently.
Reheat: Microwave covered for 1 to 2 minutes per pepper until hot, or bake at 350 F for 15 to 20 minutes. In the Instant Pot, you can steam on the trivet with 1 cup water for about 3 to 5 minutes to warm through.
What to Serve with Instant Pot Stuffed Peppers
Let the peppers be the star and keep sides easy. A cozy soup plus a bright salad is perfect. Try a warm bowl like Instant Pot chicken noodle soup for a classic combo. If you want something starchy, fluffy rice is always welcome. I keep a batch ready using this method for perfect Instant Pot brown rice. A simple green salad with lemon vinaigrette rounds everything out.
Quick side ideas
Garlic bread for dipping into the tomatoey juices, a handful of olives for a salty bite, or a quick cucumber tomato salad. If you’re feeding a crowd, add a pot of the soup above and let everyone build their plate. It all plays nicely with the savory, slightly sweet notes of the peppers and the cheesy filling.
Common Questions
Can I use uncooked rice in the filling?
It’s possible, but I don’t recommend it here. Use cooked rice for consistent texture and timing. If you must use uncooked, parboil it first.
Do I need to pre-cook the peppers?
No. The pressure cooking steams them until tender. If you want very soft peppers, add 1 to 2 extra minutes of cook time.
Can I stack the peppers?
Yes, as long as they’re stable. Place the biggest on the bottom and tuck the smaller ones on top. Avoid overpacking so steam can circulate.
What meat works best?
Ground beef or turkey are classics. Sausage adds big flavor but can be richer, so balance with extra rice or veggies.
How do I make them vegetarian?
Skip the meat and use mushrooms, zucchini, or lentils with the rice. Keep the same sauce and spices.
Ready to make dinner easy and delicious
That’s the power of a weeknight-friendly recipe that feels like a Sunday meal. With a handful of pantry staples and a few bell peppers, Instant Pot Stuffed Peppers become your dependable, delicious dinner plan. If you want another take or more pro tips, I like how this resource breaks it down too: Instant Pot Stuffed Peppers – DadCooksDinner. Keep this on rotation and you’ll have a colorful, make-ahead friendly dish everyone can get behind. Now go grab those peppers and press Start.
Instant Pot Stuffed Peppers
Ingredients
For the Peppers
- 4-6 pieces medium bell peppers, tops sliced off and seeds removed
For the Filling
- 1 pound ground beef or turkey
- 1 cup cooked rice, white or brown
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce, plus extra for topping
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- to taste Salt and pepper
- 1 cup shredded mozzarella or Monterey Jack, plus more for topping
- 1 cup water for the Instant Pot Essential for steaming
Instructions
Preparation
- Cut off the tops of the peppers, scoop out the seeds, and trim the bottoms if they need to stand up.
- In a skillet over medium heat, cook the ground meat with onion and garlic until browned. Drain if needed.
- Stir in cooked rice, tomato sauce, Italian seasoning, smoked paprika, salt, pepper, and cheese into the meat mixture.
- Pack the filling into each pepper and add a spoonful of extra tomato sauce on top if desired.
Cooking
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Arrange the peppers on the trivet, standing upright. If any pepper leans, tuck a small piece of foil to help it stand.
- Lock the lid, set the valve to ‘Sealing’, and cook on High Pressure for 8 minutes.
- Let pressure release naturally for 5 minutes, then quick release the remaining pressure.
Finishing Touch
- Sprinkle more cheese over the peppers, close the lid for 1 to 2 minutes on Keep Warm to allow it to melt, or broil quickly in the oven for a bubbly top.
Serving
- Serve the peppers spooning any juices from the pot over them for extra flavor.
