Instant Pot Stuffed Peppers are so easy to make, and very tasty! A great weeknight meal. Thank goodness for the electric pressure cooker! I use My Instant Pot several times a week. Stuffed Bell Peppers are always a win in my house.
Instant Pot Stuffed Peppers
Oh boy, was I excited to make these Instant Pot Stuffed Peppers! This is comfort food. I have fond memories of Mom making these in the tiny kitchen of my childhood. Mom was a wiz at stuffed foods. Everything from stuffed peppers to stuffed cabbage rolls, and she could feed a crowd! She made hers in the oven, and I do too sometimes. But… if I don’t want to turn on the oven and heat up my kitchen, my Instant Pot is a great option, and cooks these stuffed peppers perfectly and keeps my kitchen cool.
For these 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 method, which means I put the peppers in a separate dish to cook in, and that goes into the pressure cooker’s cooking pot. I like to do this when I have a sauce. You can just put the peppers directly on the trivet if you’d like.
Add the sauce to the peppers right before you close the lid.
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Instant Pot Stuffed Peppers are easy to make, and very tasty! A great weeknight meal.
- 1 cup Water for the Pressure Cooker
- 6 small Bell Peppers any color, I like red
- 1 cup Cooked White Rice (or any cooked rice)
- 1 lb Lean Ground Turkey or Beef (around 85% to 93% lean)
- 1 Egg beaten
- 2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Thyme Leaves
- 1/2 tsp Oregano
- 1 Tbsp Paprika
- 1 Tbsp Worcestershire Sauce
- 3/4 cup Shredded Cheese, optional
- (1) 15oz can Tomato Sauce, divided in half
- 1/2 cup Ketchup
Put the cup of water into the inner liner of the pressure cooker.
Rinse the peppers and cut the tops off. Deseed and remove the membrane (Then use a small knife or a fork to poke a few holes in the bottoms of the peppers so they can drain the liquid).
Optional: Remove the stems from the tops and finely dice them. Add to a mixing bowl.
Add the rice to the mixing bowl.
Add the ground turkey or beef (raw) and all other ingredients (except tomato sauce and ketchup) to the mixing bowl.
Combine tomato sauce and ketchup and add half of it to the meat mixture. Mix to combine thoroughly with 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.
Place stuffed peppers on a trivet in the Instant Pot. They will be sitting above the water. *See note.
Pour remaining 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 the + or - button to select 20 minutes. Make sure High Pressure is selected. If not, press Cancel/Keep Warm, press Pressure Cook/Manual, then the Adjust button to select High Pressure.
After the cooking cycle ends, let the pot sit and it will enter the Natural Pressure Release phase, and let it count up to 10 minutes.
Manually release the remaining steam by turning the knob to the venting position (carefully). When the pin in the lid drops and all of the remaining pressure is released, open the lid, facing it away from your face.
Check the internal temperature using an instant read thermometer. The temp should be at least 165 degrees for ground turkey, and 160 for ground beef.
If they aren't fully cooked, put the lid back on and cook for 5 more minutes, then check again.
Remove peppers with tongs to a plate and serve.
*You can cook this pot in pot if you don't want to set the peppers directly on the trivet. Just put them in the pan and use the trivet with handles to lower it into the pot, as well as lifting it out of the pot. Use caution when removing as it will be hot, and could slip off of the trivet.
You might have to cook the 6 peppers in two batches if you can't fit them all in the pot. You can try stacking them, though if they are too large they may not fit.
Resources to Make This Recipe and More
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