This post may contain affiliate links. Please see our disclosure policy.
This Instant Pot Stuffed Peppers recipe delivers a classic, cozy dish in record time! With tender bell peppers filled with seasoned rice and beef and a tangy sauce, you can't go wrong with this nostalgic favorite.
Inspired by my Papa's recipe for classic stuffed peppers, this version delivers Sunday supper comfort in a weeknight-friendly way.
Kristen's Keys for Instant Pot Stuffed Peppers
While this Instant Pot Stuffed Peppers recipe is easy and versatile, I have a few tips to keep in mind that will help you enjoy the best results in record time.
- Choose the right peppers. Use any variety of bell peppers you like--green, yellow, orange, or red. Just be sure to select peppers that are uniform in size with a flat bottom so they stay upright on the trivet.
- Use cooked rice. Start with leftover cold rice or begin the recipe by making brown rice or white rice in your Instant Pot.
- Lean ground meat is best. While you can use ground beef, ground chicken, or ground turkey, keep it on the lean side (90-97% lean) so your filling isn't overly greasy.
Happy Cooking! xo Kristen
How To Make Instant Pot Stuffed Peppers
The following step-by-step walk-through is provided to help you achieve perfect results and make this recipe that much easier for you to follow.
Step One: Prepare Peppers
When making stuffed peppers in the Instant Pot, it is best to stuff the whole pepper and steam them on a trivet upright. To prepare the peppers for stuffing, cut off the stem and remove the seeds and ribs.
Optional: Prick the bottoms of the peppers 3-4 times with a toothpick to allow excess moisture and grease to escape while pressure-cooking. This helps to prevent mushy skin on your stuffed peppers.
Prevent Mushy Peppers
Prick the bottoms of the peppers 3-4 times with a toothpick to allow excess moisture and grease to escape while pressure-cooking.
Step Two: Prepare Stuffed Pepper Filling
Just like my recipes for Instant Pot meatballs and meatloaf, it is best to mix everything but the meat together FIRST. Once the rice has been mixed with the egg, seasonings, and tomato sauce, add the ground meat and gently incorporate it into the rice mixture until just combined. This will help ensure a tender filling.
Step Three: Stuff the Peppers
Simply scoop the rice mixture into each pepper, filling to the brim. Once stuffed place on a rack inside the Instant Pot and top each pepper with a bit of tomato sauce.
Want to top with Cheese?
If you love cheese on your stuffed peppers (like my stuffed pepper casserole), sprinkle it on top of the peppers AFTER pressure cooking. The residual heat melts it perfectly without the soggy texture from steam.
Step Four: Pressure Cook
While Instant Pot Stuffed Peppers only cook for 15 minutes on high pressure, plan for 35 minutes total time. It will take about 10 minutes for the Instant Pot to come to pressure and you want to allow pressure to release naturally for an additional 10 minutes to keep the filling tender and finish cooking through.
Serving Suggestions
With lean protein, carbs, and veggies, Instant Pot stuffed peppers deliver an all-in-one satisfying dinner. That said, my family always served them with a side of buttery mashed potatoes and that is still my favorite. You may opt to for a lighter side, like say a salad with balsamic vinaigrette. 😉
More Instant Pot Favorites
My Papa, who was a chef in the Navy in World War II, was the king of simple comfort food. It has been my honor to take those cherished recipes and make them Instant Pot friendly, just as I did for this recipe for Instant Pot Stuffed Peppers. Below are a few more favorites:
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Stuffed Peppers
Video
Ingredients
- 4 large bell peppers, any color
- 1½ cups cooked rice
- 1 cup tomato sauce , for filling
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground pepper
- 1 teaspoon kosher salt
- 2 teaspoons paprika
- 1 tablespoon Worcestershire sauce
- 1 large egg, optional
- 1 pound lean ground beef, or turkey or chicken
- ½ cup tomato sauce, for topping
Instructions
- Place a trivet inside the Instant Pot and then pour in 1½ cups cold water.
- Wash and dry the peppers. Slice the tops of the peppers off and remove seeds and ribs. If desired, use a toothpick to poke 3-4 holes of the bottom of the pepper. This is not necessary, but helps excess liquid to escape, preventing the peppers from becoming mushy.
- In a large mixing bowl combine, 1½ cups cooked rice, 1 cup tomato sauce , 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ teaspoon ground pepper, 1 teaspoon kosher salt, 2 teaspoons paprika, 1 tablespoon Worcestershire sauce, and 1 large egg. Mix until well incorporated. Add 1 pound lean ground beef and gently combine until the meat is evenly distributed throughout the rice mixture. Use caution to not overmix.
- Divide the rice mixture evenly between the peppers, filling up to the brim of each cavity and place them upright on the trivet inside the inner pot. Top each pepper with 1-2 tablespoons of the remaining tomato sauce.
- Place the lid on the pressure cooker and be sure the vent knob is sealed. Cook on high pressure for 15 minutes, by selecting manual or pressure cook and using the +/- buttons to adjust the time.
- Once cook time has elapsed, let the pressure release naturally for at least 10 minutes. Open the Instant Pot, and use a digital thermometer, test the internal temperature to be sure that 165℉ (74℃) has been reached. If not, place the lid back on the Instant Pot and cook for an additional 3 minutes with 10 minutes natural pressure release.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2019 and then updated in 2025.
Made this yesterday and it was great. Even better the next day.
Hi Annette! Love hearing you enjoyed so much. I personally love it when leftovers taste better the next day!