Easy Instant Pot Stuffed Peppers recipe is easy and fast to make, too! Look no further for a delicious, healthy recipe that’s going to be a hit every time you serve it! This
We love Instant Pot ground beef recipes including Instant Pot Beef Stew and Instant Pot Beef & Broccoli Rice!
Easy Instant Pot Stuffed Peppers Recipe
After a long day of school, chores, and work, the last thing I want to have to do is make a super difficult recipe. However, my family sure likes to eat – and needs something filling!
That’s why this recipe is such a hit! Easy to make and filled with protein and nutrients, it’s sure to keep all those hungry bellies in your family super happy all day and night!
What pairs well with this Easy Instant Pot Stuffed Peppers Recipe?
It’s honestly filling enough on its own that you don’t need much when it comes to a side dish – that’s another thing I love so much about this recipe! But, on days when I want to fill my plate up, I will have a nice green leafy salad or another vegetable side of some kind. My favorite is probably steamed broccoli.
WANT MORE EASY INSTANT POT BEEF RECIPES?
- Instant Pot Beef & Cheesy Potatoes
- Instant Pot Spanish Rice with Ground Beef
- Instant Pot Roast Beef Recipe
- Instant Pot Cheesy Ground Beef & Shells
How do I prevent the grease from the beef from settling at the bottom of the peppers?
It’s super easy – just poke a few holes in the bottom of the peppers before you start filling them up. A fork usually does the trick, and no more than just a few holes – you don’t want to make the bottom weak! Or you could buy the leanest beef that you can find and use that, for little to no grease while cooking.
Can I add a different type of rice?
Sure! You might want to try brown rice, Jasmine rice or another type and that’s all fine! You may want to try my Instant Pot Rice instructions so you can have the best rice ever!
Easy Instant Pot Stuffed Peppers Recipe
Ingredients
- 6 medium bell peppers
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ cup water
- 1 14 oz can diced tomatoes divided
- ½ pound ground chuck
- 1 onion finely diced
- 2 cups cooked rice
- 2 cloves garlic minced
- 3 tablespoons Italian bread crumbs
- 1 cup shredded mozzarella divided
Instructions
- Remove the tops, core, and seeds from each bell pepper.
- In a small bowl, stir together salt, black pepper, basil, and oregano. Measure 1 teaspoon and set aside for the sauce.
- Using a slotted spoon remove about ¼ cup of the diced tomatoes from the can and place in a large bowl. Pour remaining tomatoes and juice into the liner of the electric pressure cooker. Stir in water and 1 teaspoon dried seasonings. Add the trivet over the sauce.
- In the large bowl with the strained diced tomatoes, add the ground chuck, onion, garlic, remaining, dry seasonings, rice, bread crumbs, and ½ cup mozzarella cheese. Blend together well with hands. Divide into equal portions according to the number of bell peppers.
- Stuff the meat mixture into each bell pepper. Position bell peppers on 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. (Long handled tongs are especially useful.) Spoon sauce over peppers and serve.
Notes
- May want to use a lean ground beef to avoid any grease or you could poke holes in the bottom of the bell pepper to allow grease to escape.
- Use any type of rice you like, just make sure it's precooked.
Nutrition
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