Best Instant Pot Stuffed Peppers

Prep time: 20 mins | Cook time: 40 mins | Total time: 1 hr | Serves: 6

A beautiful dish in one made with the perfect blend of ground beef seasoning and rice stuffed in colourful bell peppers with melty cheese. Easy to throw together in the Pressure Cooker.

Ingredients

Instant Pot Rice:

1 c. basmati rice (uncooked)

2 c. water

1 tbsp olive oil

1/4 tsp salt

Stuffed Bell Peppers:

5 medium or 4 large bell peppers

1 pound ground beef (chicken or turkey)

1 – 1 1/2 c. cooked rice

1 small sweet onion (diced)

1 small tomato (diced)

1 tbsp minced garlic

1 tbsp tomato paste

1 tsp paprika

1 tsp oregano

1 tsp Italian seasoning

1/2 tsp salt (or more based on preference)

1/2 tsp ground black pepper

1/4 tsp red pepper flakes

1 tbsp Worcestershire sauce

1 tbsp breadcrumbs

2 tbsp fresh parsley (chopped)

1 c. water

Garnish (Optional):

8 tbsp marinara sauce

8 tbsp shredded mozzarella cheese

Fresh parsley (chopped)

How to make Best Instant Pot Stuffed Peppers

Instant Pot Rice:

Step 1: Into the Instant Pot safe dish, add the rice, olive oil, salt, and a cup of water. Mix well, then tent with foil. Pinch a couple of holes or use a stackable pot.

Step 2: To the IP, add a long-legged trivet and the rest of the 1 cup water.

Step 3: Onto the trivet, add the pot of rice.

Step 4: Close the IP with the lid, set at High Pressure, and cook for about 5 minutes. Do a natural release after 10 minutes. Turn the heat off, release the rest of the pressure, and open the lid.

Step 5: From the IP, carefully take the dish with rice out. Allow it to stand for at least 10 minutes before removing the foil. Use 2 forks, fluff the rice up.

Step 6: For the stuffed peppers, measure 1 to 1 1/2 cups cooked rice.

Step 7: Then, rinse the IP stainless steel insert.

Stuffed Peppers:

Step 1: Discard the seeds and veins of the washed peppers.

Step 2: Cook the beef until brown in a skillet or IP.

Step 3: Add all the ingredients into a large mixing bowl. Stir until well mixed.

Step 4: With the mixture, equally stuff the prepared peppers.

Cook:

Step 1: Place a trivet to a steamer or Instant Pot.

Step 2: Pour 1 cup of water and place the pepper onto the prepared trivet.

Step 3: Seal the Instant Pot and cook for 7 minutes on high pressure.

Step 4: Turn the heat off and gently remove the cover.

Step 5: Remove the peppers from the Instant Pot.

Garnish (optional) and Broiling:

Step 1: Broil the stuffed peppers topped with 2 tbsp of shredded cheese and 2 tbsp of marinara sauce for 2 minutes or until the cheese has melted completely.

Step 2: Serve and enjoy!

Nutrition Facts:

Calories: 426 | Carbohydrates: 55 | Protein: 23 | Fat: 22 | Saturated Fat: 8 | Cholesterol: 69 | Sodium: 651 | Potassium: 727 | Fiber: 4 | Sugar: 9 | Vitamin A: 3835 | Vitamin C: 136.6 | Calcium: 173 | Iron: 3.4

Best Instant Pot Stuffed Peppers

Rebecca Prep time: 20 mins | Cook time: 40 mins | Total time: 1 hr | Serves: 6 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin A… General Recipes Best Instant Pot Stuffed Peppers European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 426 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Instant Pot Rice:
• 1 c. basmati rice (uncooked)
• 2 c. water
• 1 tbsp olive oil
• 1/4 tsp salt
• Stuffed Bell Peppers:
• 5 medium or 4 large bell peppers
• 1 pound ground beef (chicken or turkey)
• 1 - 1 1/2 c. cooked rice
• 1 small sweet onion (diced)
• 1 small tomato (diced)
• 1 tbsp minced garlic
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp Italian seasoning
• 1/2 tsp salt (or more based on preference)
• 1/2 tsp ground black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp Worcestershire sauce
• 1 tbsp breadcrumbs
• 2 tbsp fresh parsley (chopped)
• 1 c. water
• Garnish (Optional):
• 8 tbsp marinara sauce
• 8 tbsp shredded mozzarella cheese
• Fresh parsley (chopped)

Instructions

Instant Pot Rice:

Step 1: Into the Instant Pot safe dish, add the rice, olive oil, salt, and a cup of water. Mix well, then tent with foil. Pinch a couple of holes or use a stackable pot.

Step 2: To the IP, add a long-legged trivet and the rest of the 1 cup water.

Step 3: Onto the trivet, add the pot of rice.

Step 4: Close the IP with the lid, set at High Pressure, and cook for about 5 minutes. Do a natural release after 10 minutes. Turn the heat off, release the rest of the pressure, and open the lid.

Step 5: From the IP, carefully take the dish with rice out. Allow it to stand for at least 10 minutes before removing the foil. Use 2 forks, fluff the rice up.

Step 6: For the stuffed peppers, measure 1 to 1 1/2 cups cooked rice.

Step 7: Then, rinse the IP stainless steel insert.

Stuffed Peppers:

Step 1: Discard the seeds and veins of the washed peppers.

Step 2: Cook the beef until brown in a skillet or IP.

Step 3: Add all the ingredients into a large mixing bowl. Stir until well mixed.

Step 4: With the mixture, equally stuff the prepared peppers.

Cook:

Step 1: Place a trivet to a steamer or Instant Pot.

Step 2: Pour 1 cup of water and place the pepper onto the prepared trivet.

Step 3: Seal the Instant Pot and cook for 7 minutes on high pressure.

Step 4: Turn the heat off and gently remove the cover.

Step 5: Remove the peppers from the Instant Pot.

Garnish (optional) and Broiling:

Step 1: Broil the stuffed peppers topped with 2 tbsp of shredded cheese and 2 tbsp of marinara sauce for 2 minutes or until the cheese has melted completely.

Step 2: Serve and enjoy!