Deliciously satisfying and easy, Instant Pot Stuffed Peppers will be a dinner-time hit for the whole family.
You better believe these are the most LOADED stuffed peppers that will ever grace your mouth. They’re also cheesy and carby and juicy and just so freaking satisfying. There’s a time and a place for Cauliflower Rice Stuffed Peppers, but sometimes you need some “real” rice, you feel me? Needless to say, the combination of loaded and satisfying is going to make these little gems your new favorite dinner.
I’m all for a new recipe that uses one of my favorite kitchen gadgets – the Instant Pot – and this recipe is one of those! That’s right, these stuffed peppers are delicious, comforting, healthy, AND easy to make thanks to our trusty Instant Pot. I figured if you can make stuffed peppers in the air fryer, why not try cooking them in the Instant Pot? You’ll feel good about cooking up a pot of them for your crew because of the healthy ingredients used to make them and how quick they are to throw together in a pinch on one of those nights you totally forgot to meal plan for dinner. Stuffed peppers to the rescue!
Are Instant Pot Stuffed Peppers Healthy?
This recipe is not only quick to prepare, it’s hearty and healthy as well. The peppers and tomatoes are rich in vitamins and antioxidants, while the ground beef and cheese lend a healthy dose of protein. To make these fit a low-carb or keto diet, swap in cauliflower rice instead of the white rice. And for a dairy-free version, swap out the mozzarella and Parmesan for your favorite plant-based cheeses.
The Best Way to Prepare Stuffed Peppers
When preparing your ingredients to make Instant Pot stuffed peppers, you might be wondering how to cut the peppers. I recommend keeping the bell peppers whole and just slicing off the tops and then thoroughly removing all the membranes and seeds from inside. For this recipe try to use uniformly sized peppers so they all fit side-by-side in the Instant Pot. The beauty of using an Instant Pot to cook your stuffed peppers is that it is SO snug that the peppers won’t fall over while cooking!
When cooking stuffed peppers in the Instant Pot, you don’t need to cook the meat first, which is nice because it skips a step. If you cook them in the oven, however, you’ll need to cook the meat first.
How to make ahead and store
Once cooked, these stuffed peppers can be stored in an airtight container in the fridge for 4 to 5 days. To reheat, slice them in half and then heat up in the oven at 350°F until hot. To freeze, store the peppers in an airtight freezer-safe container for up to 3 months.
Serving Suggestions
The sides to a tasty, filling main dish can really make the meal! Alongside these stuffed peppers, I love serving some healthy greens to finish it off such as an easy Caesar Salad, Cobb Salad (minus the chicken), or a Raw Summer Roll Salad.
If you enjoyed this recipe and want to try out something similar again in future, take a look at these Stuffed Jalapeños, these Stuffed Portobello Mushrooms, or these Mediterranean Grilled Stuffed Peppers.
Ingredients
- 1/2 cup white rice (I used jasmine)
- 1 cup water
- 1 1/4 teaspoons salt divided
- 1 pound 93% ground beef
- 1/2 cup grated mozzarella cheese (2 oz) divided
- 1/2 cup grated Parmesan cheese (2 oz) divided
- 1/3 cup onion minced
- 1/4 cup fresh parsley minced (plus additional for garnish)
- 2 teaspoons Italian seasoning
- 1 teaspoon fresh garlic minced
- Pinch of ground nutmeg
- 15 ounces fire-roasted crushed tomatoes
- 4 very large red bell peppers
Instructions
- Combine the rice, water and 1/4 teaspoon of the salt in a large pot and bring to a boil. Once boiling, cover and reduce the heat to simmer for 20 minutes, or until the rice is tender.
- Once cooked, mix the rice and the raw ground beef in a large bowl. Add in 1/4 cup of each cheese, the onion, parsley, Italian seasoning, garlic, nutmeg and remaining 1 teaspoon of salt and mix well.
- Add in the crushed tomatoes and mix well.
- Cut the tops off the peppers and gently remove the seeds and membranes from inside.
- Place 1 cup of water in your Instant Pot, and then place the trivet inside. Place the peppers, cut side up, in the pot.
- Fill the peppers to the brim (they will be really full) with the filling.
- Cover, make sure the lid is set to 'Sealing', and cook for 9-10 minutes (if you want your peppers on the softer side, do 10 minutes).
- Do an instant steam release and sprinkle on the rest of the cheese. Cover the lid to let the cheese melt for a minute or two. Sprinkle with fresh parsley and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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