Instant Pot Stuffed Peppers are filled with cheese, meat, and rice, making an easy meal that’s packed with flavor. These peppers make a great dinner, perfect for serving at parties and special occasions.
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Why this Instant Pot Stuffed Peppers Recipe is a Keeper
These Instant Pot stuffed peppers are made with ground turkey, large bell peppers, and a delicious rice filling. If you love stuffed peppers, here are a few reasons why you’ll want to try this yummy recipe:
- 25 Minute Meal: Have these Insta Pot stuffed peppers ready in less than half an hour.
- Easy Ingredients: All of the ingredients for these stuffed green peppers can be found in your kitchen or local grocery store.
- Adaptable: Easily adjust the ingredients in this instant pot recipe to your tastes or dietary needs.
If you love these stuffed peppers and are looking for more easy Instant Pot recipes, try our great recipes for Instant Pot Hawaiian Meatballs, Instant Pot Fajitas, and Instant Pot Meatloaf.
Should the Rice Be Cooked or Uncooked?
It’s better to use cooked rice when making stuffed peppers, as it will have a light and fluffy texture. Uncooked rice may not cook all the way, and will result in a dry filling.
Ingredient Notes to Make Instant Pot Stuffed Peppers
- Ground Turkey or Beef: Use ground turkey to fill the peppers to add a healthy protein to this comfort food. You can also make Instant Pot stuffed peppers with ground beef and rice. Use raw ground meat; it will cook in the Instant Pot.
- Italian Seasoning: Make your own Italian seasoning with our recipe.
- Bread Crumbs: Mix breadcrumbs into the filling for these classic stuffed peppers.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for Italian Stuffed Peppers
- Rice: Cook your rice before stuffing the peppers. This will ensure that the stuffing mixture is light and fluffy.
- Onions: Dice the onions and mince the garlic before cooking.
Special Equipment Needed to Make Stuffed Peppers
- Instant Pot: Set the instant pot to high pressure for a quick and easy meal. Using an instant pot gives you the same great taste as a crock pot, but greatly reduces the cook time.
Favorite Recipe Pro Tip
Choose thick-walled peppers, which will hold their shape better during cooking.
How to Make Instant Pot Stuffed Bell Peppers
These are the basic steps for making stuffed peppers in the Instant Pot. Refer to the full, printable recipe card below for detailed instructions.
1. Make the Filling Mixture
Cut off the tops of the peppers. Remove the membranes as well as the seeds. Then, in a medium bowl, add the ground beef or turkey, onion, cooked rice, salt and pepper, garlic, and breadcrumbs. Drain the tomatoes, save the juice, and add half of the tomatoes in. Then, scoop the mixture into each of the bell peppers.
2. Place Stuffed Peppers in Instant Pot
Add the half cup of water and the rest of the can of tomatoes, including the liquid, into your inner pot. Place the trivet inside the bottom of the pot and place the bell peppers on top of the trivet. Lock the lid in place on your instant pot and set the sealing valve to seal.
3. Cook the Peppers
Set your instant pot to high-pressure for eight minutes. Allow it to naturally release for 10 minutes, followed by a manual release. Then, top the peppers with shredded cheese. Close the lid on your instant pot and pressure cook on high pressure for one more minute. Afterwards, do a quick release and remove the bell peppers with tongs, as they will be hot.
How to Store, Reheat and Use Leftover Instant Pot Stuffed Peppers
- Storing: Store leftover peppers in the fridge in an airtight container for 3-5 days.
- Reheating: Reheat stuffed peppers in the oven. Cover in foil and reheat at 350 degrees for 5 minutes.
- Using Leftovers: Enjoy leftover peppers as a meal after reheating.
Variations and Substitutions for Making Pressure Cooker Stuffed Bell Peppers
- Seasoned Ground Beef or Chicken: Feel free to use lean ground beef or ground chicken instead of turkey.
- Cheeses: This recipe uses mozzarella cheese, but you can use Manchego or feta cheese instead.
- Tomato Paste: Use tomato paste or tomato sauce instead of diced tomatoes if you want a different texture.
- Spices: Use your favorite spices, or chili powder for a kick.
- Brown Rice: If you want, swap white rice for brown rice or cauliflower rice.
Instant Pot Stuffed Peppers FAQs
Because these stuffed peppers are so filling, they’re best served with a light side dish. Try our glazed carrots or risotto, which can both be made in the Instant Pot.
Green bell peppers are firmer, while red bell peppers have a milder taste. Whichever kind you use for filled peppers depends on what you like best.
You can double or half this recipe by decreasing or increasing the ingredients proportionally, such as using 1 cup of rice instead of 2. However, depending on the size of your Instant Pot, you may not be able to cook a larger number of peppers all at once.
Expert Tips for Making Stuffed Peppers in the Instant Pot
- Sauce: Add a sauce on top of your peppers when you add the cheese.
- Toppings: Add more toppings, like mushrooms, chopped spinach, or even raisins.
- Mexican Seasoning: Add Mexican seasoning or chili powder for a little heat, or use a Mexican cheese blend.
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Instant Pot Stuffed Peppers
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Ingredients
- 4 Medium Bell Peppers
- 1 Small Onion, diced
- ½ pound Ground Turkey, or can substitute for beef or chicken
- 2 cups Cooked Rice, packed
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Garlic, minced
- 3 tablespoons Breadcrumbs
- 14 ounces Tomatoes, divided
- ½ cup Water
- 1 tablespoon Italian Seasoning, for garnish, optional
- 1 ½ cup Mozzarella, shredded
Instructions
- Cut the tops of your bell peppers. Remove the membranes as well as the seeds.
- In a medium-size bowl mix together your onion, ground turkey, cooked rice, salt and pepper, garlic, breadcrumbs, and half of the can of tomatoes (drained – save the tomato liquid and the remaining can of tomatoes).
- Scoop the mixture into each of the bell peppers.
- Add your water and the rest of the can of tomatoes, including the liquid, into your inner part of the instant pot. Place the trivet inside. Place the bell peppers on top of the trivet.
- Lock the lid in place on your instant pot and set the sealing valve to sealed.
- Set your instant pot to high pressure for eight minutes. Allow it to naturally release for 10 minutes, followed by a manual release.
- Place your mozzarella cheese on top of the meat mixture of your bell pepper. Close the lid on your instant pot and set to high pressure for one more minute.
- Once that minute is done, do a quick release.
- Remove the bell peppers with tongs, as they will be hot.
Christina’s Notes
- Sauce: Add a sauce on top of your peppers when you add the cheese.
- Toppings: Add more toppings, like mushrooms, chopped spinach, or even raisins.
- Mexican Seasoning: Add Mexican seasoning or chili powder for a little heat, or use a Mexican cheese blend.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.