This Instant Pot Stuffed Peppers recipe is made with ground beef, mozzarella cheese, Italian seasoning, onions and tomato sauce.
INSTANT POT STUFFED PEPPERS
For this Instant Pot Stuffed Pepper recipe I decided to go with an Italian twist. This is one of the simplest recipes for stuffed peppers! You don't even need to pre-cook the ground beef or rice beforehand!
TIPS FOR MAKING STUFFED PEPPERS:
- You need to use an extra lean beef for this or it will produce too much grease while cooking in the instant pot.
- It's also important that you use instant rice. Long grain rice won't cook properly in this recipe. You can, however, use leftover, precooked rice in this recipe.
- You could also use ground turkey, chicken or a lean ground pork or sausage - just make sure you use a lean meat.
- Top with cheddar cheese instead of mozzarella. Whatever your family enjoys.
- Red or yellow bell peppers can be substituted for the green peppers.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
green bell peppers
onion
tomato
extra lean ground beef (90/10 or higher)
boil-in-bag white or brown rice
large egg
salt and pepper
Italian seasoning
garlic powder
tomato sauce
shredded mozzarella or cheddar cheese
water
basil or parsley, for garnish (optional)
HOW TO MAKE INSTANT POT STUFFED PEPPERS:
- Slice tops off green peppers and hollow out the peppers.
- Dice one of the peppers (this recipe makes 5 stuffed peppers)
- Mix diced peppers, onion and tomato with ground beef, egg, rice, salt, pepper, Italian seasoning, garlic powder, ¼ cup tomato sauce and 1 cup shredded cheese.
- Fill peppers with meat mixture.
- Pour ½ cup tomato sauce into the bottom of a 6 quart or larger Instant Pot and stir in ½ cup of water. Then take remaining tomato sauce left in the can and pour it on top of the stuffed peppers.
- Put trivet into the Instant Pot and place stuffed peppers on top.
- Lock lid, making sure the nozzle is turned to “sealing” and cook on high pressure for 20 mins. Note: It will take about 10-15 minutes for the Instant Pot to come to full pressure before cooking.
- Once finished cooking, do a quick release of the pressure (be very careful, steam will come out fast and hot).
- Open lid and sprinkle shredded mozzarella cheese on top of each pepper.
- Close lid for a couple of minutes to melt cheese.
- Serve stuffed peppers with some of the tomato “broth” and sprinkle with a bit of dried parsley.
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
INSTANT POT GARLIC MASHED POTATOES
INSTANT POT CUBED STEAK & GRAVY
INSTANT POT MEATLOAF & POTATOES
INSTANT POT SPINACH ARTICHOKE CHICKEN
INSTANT POT STUFFED PEPPER SOUP
INSTANT POT STUFFED PEPPERS
This Instant Pot Stuffed Peppers recipe is made with ground beef, mozzarella cheese, Italian seasoning, onions and tomato sauce.
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Servings: 5
Calories: 451kcal
Ingredients
- 6 bell peppers, divided use
- 1 onion, diced
- 1 tomato, diced
- 1 lb extra lean ground beef, 90/10
- 1 boil-in-bag white or brown rice, uncooked
- 1 egg, beaten
- 2 tsp salt
- 1 tsp pepper
- 1 ½ tsp Italian seasoning
- 1 tsp garlic powder
- 1 (15 oz) can tomato sauce, divided use
- 2 cups shredded mozzarella or cheddar cheese, divided use
- ½ cup water
- dried parsley, for garnish (optional)
Instructions
- Slice tops off green peppers and hollow out the peppers.
- Dice one of the peppers (this recipe makes 5 stuffed peppers)
- Mix diced peppers, onion and tomato with ground beef, egg, rice, salt, pepper, Italian seasoning, garlic powder, ¼ cup tomato sauce and 1 cup shredded mozzarella cheese.
- Fill peppers evenly with meat mixture.
- Pour ½ cup tomato sauce into the bottom of a 6 quart or larger Instant Pot and stir in ½ cup of water.
- Put trivet into the Instant Pot and place stuffed peppers on top. Then take remaining tomato sauce left in the can and pour it on top of the stuffed peppers.
- Lock lid, making sure the nozzle is turned to “sealing” and cook on high pressure for 20 mins.
- Note: It will take about 10-15 minutes for the Instant Pot to come to full pressure before cooking.
- Once finished cooking, do a quick release of the pressure (be very careful, steam will come out fast and hot).
- Open lid and sprinkle remaining cup of shredded mozzarella cheese on top of each pepper.
- Close lid for a couple of minutes to melt cheese.
- Serve stuffed peppers with some of the tomato “broth” and sprinkle with a bit of chopped parsley or basil.
Notes
- You need to use an extra lean beef for this or it will produce too much grease while cooking in the instant pot.
- It's also important that you use instant rice. Long grain rice won't cook properly in this recipe. You can, however, use leftover, precooked rice in this recipe.
- You could also use ground turkey, chicken or a lean ground pork or sausage - just make sure you use a lean meat.
- Top with cheddar cheese instead of mozzarella. Whatever your family enjoys.
- Red or yellow bell peppers can be substituted for the green peppers.
Nutrition
Calories: 451kcal | Carbohydrates: 39g | Protein: 35g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 124mg | Sodium: 1741mg | Potassium: 1040mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5395IU | Vitamin C: 193.3mg | Calcium: 282mg | Iron: 6mg
Nutritional Disclaimer
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I learn something new to make in my instant pot. Yay
I love your recipies! Everything I have tried in the crock pot or Instant Pot has been a huge success! My husband says getting it for me was the best idea he ever had! Thanks so much. Keep up the good work.❤️
So sweet! Thanks so much Debbie!!
I also like the boil in bag rice. The bag of rice is just opened and added to the recipe?
Hi Rose! Yes, that is correct!
Can this be made in a crock pot slow cooker?
What if I don't have boil in a bag rice? Can I just use regular rice? Do I need to cook it first? And how much should I use? Thanks!
What size IP did you use? I couldn’t fit 5 in my 6 at.....
This was a 6 quart IP. Just the standard one. You might've had really large peppers...
The package of rice has 4 individual bags.
How many bags do I use
I followed the recipe and these were delicious! I have been looking for more one pot meals that are easy and quick with the instant pot and I'll definitely make this again! Can't believe it takes out all the steps of boiling the peppers, browning the meat, cooking the rice, etc and lets you do it all in one.
I love this recipe. Made one with a th Turkey. Absolutely delicious. Using sausage today. Bu th was wondering should my pressure time be longer with the raw ground sausage?
Enjoying your recipes. I am an instant pig newbie.
I made the stuffed peppers, Absolutely delicious. Will make it again!!
I'm really looking forward to making this recipe. However, I have a question. Some boxes of boil in bag rice have 2 pouches, some have 4 pouches. Which size do I use?
I am fairly new to Instant Pot cooking. (In fact my brand is Yedi) It is made by Instant Pot manufacturer ,I believe. That said, I am very happy with it & have had no problems using it.
I just finished fixing your Italian Stuffed Peppers. They are delicious! My husband enjoyed them too! I will definitely make them again.
Thank you so much for the recipe. I am sure I will be making more of your recipes in the future.
Hi Gloria!! This is so awesome to hear. I actually love hearing how recipes turn out with different brand pressure cookers. It can help others too. Thanks so much!
Hi Gloria! Thank you so much for coming back and taking the time to comment! This really made my day to hear. I am so thrilled you love this recipe - yay!
Does anyone know what size of boil in bag rice I'm suppose to use for this recipe? Some boxes have 2 bags, some 4 bags.
I've found that stuffed peppers work fine with widely varying amounts of rice. Anywhere from 1/3 to 1 cup of raw rice.
This was absolutely yumm-o! And you can't get any easier. You just throw everything in and the Instant Pot does the rest! This was my first meal cooked in my new Instant Pot and I thank you Brandi for walking me through step by step and explaining what to expect! Wouldn't change a thing!
Our air conditioner is out right now so needed something that wouldn't heat up the whole house. I came upon this recipe, made it, and it IS delicious. Definitely a Keeper, thanks so much! I did sub spaghetti sauce for the tomato sauce because thought we were out of tomato sauce, which I did find a can of after I made it. .