• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • Recipe Index
    • Breakfast Recipes
    • Main Courses
      • 30-Minute Meals
      • Easy Pork Recipes
      • Beef Recipes
      • Soup, Stew, and Chili Recipes
      • Sandwiches, Burgers, and Wraps
      • Vegetarian Recipes
    • Slow Cooker Recipes
    • Instant Pot
    • Appetizers
    • Beverage Recipes
    • Breads and Muffins
    • Allergy Friendly Recipes
      • Dairy Free
      • Gluten Free
      • Paleo
      • Vegan
      • Low Carb
    • Pasta
    • Snacks
    • Side Dishes
    • Desserts
  • Instant Pot
    • Start Here: Instant Pot 101
    • All Instant Pot Recipes
    • Healthy Instant Pot Recipes
    • Sign Up for Instant Pot Tips and Recipes
  • About Me
    • Contact
    • Work With Me
    • Cystic Fibrosis
  • Free Instant Pot Secrets
  • Free Meal Plans
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Instant Pot
  • About Me
  • Subscribe to Newsletters
  • Free Instant Pot Secrets
  • Free Meal Plans
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Real Food » Instant Pot » Instant Pot Stuffed Peppers

    Instant Pot Stuffed Peppers

    By Kristen Chidsey | 40 Comments | Published October 21, 2019 | Updated December 15, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Pin
    Share
    Jump to Recipe Print Recipe
    Instant Pot Stuffed Bell Peppers have all the traditional flavors of the classic recipe. No pre-cooking of peppers is needed. This easy Instant Pot Recipe needs to be your next family dinner!

    Instant Pot Stuffed Peppers are made with all the delicious flavors of the classic recipe--just in a fraction of the time!

    Looking for more Instant Pot Recipes? Check out Instant Pot Pot Roast, Instant Pot Beef Stew, and Instant Pot Lasagna.

    Close up of an Instant Pot stuffed pepper on a white plate

    Growing up, we spent many Sundays enjoying dinners at my grandparent's house. My Papa made classics like Pot Roast and Chicken Pot Pie, which were simple and delicious.

    I took my Papa's recipe for Stuffed Peppers and adapted it for the Instant Pot.

    This recipe for Instant Pot Stuffed Peppers has all the classic flavors of the original recipe--from the tender peppers to the flavorful rice filling, to the tangy tomato sauce. Plus there is no need to par-boil the peppers before stuffing--they will soften up perfectly as they cook in the Instant Pot.

    This recipe is simple, classic, and comforting. It is easy enough to make for a weeknight dinner, but also makes a perfect Sunday Supper enjoyed with family and friends.

    How To Make Instant Pot Stuffed Peppers

    I love using my Instant Pot to prepare these stuffed peppers because not only can I quickly prepare Instant Pot rice to use for the filling, the moist heat cooks the peppers to perfection, while not drying out the filling.

    Step One: Prepare Rice

    The first step is to prepare the rice. You can use leftover rice or prepare white or brown rice. I typically prepare Instant Pot Brown Rice for this recipe.

    Pro Tip: I always recommend making extra rice and using the leftovers for another dinner or to freeze and pull out for a future meal.

    Step Two: Prepare Stuffed Pepper Filling

    Once the rice is cooled slightly, you can prepare the filling. If you want to cool the rice down quickly, spread out the rice onto a sheet pan and pop it in the freezer for 5-10 minutes.

    I find it is best to use your hands to mix together the rice, meat, seasonings, and egg, but you can certainly use a spoon.

    It is important to note the egg is added to help bind the meat and rice together with the sauce, but you can leave it out with no major impact--which is perfect for anyone with an egg allergy.

    Step Three: Prepare the Peppers

    A 6 quart Instant Pot will fit 4 large stuffed peppers on the trivet. An 8 quart Instant Pot, can fit up to 5 peppers. This recipe will make 4 large stuffed peppers or 5 medium stuffed peppers.

    When selecting peppers to use for Instant Pot Stuffed Peppers, you can use any color you like. However, you do want to look for peppers that are uniform in size and have a flatter bottom--so avoid selecting peppers that are long and skinny. You want your peppers to stay upright when placed on the trivet in the Instant Pot.

    Remove the tops of the peppers and then scoop out the seeds and ribs, leaving the pepper intact. Divide the stuffing evenly between the peppers.

    Step Four: Pressure Cook Peppers

    Place the trivet inside the Instant Pot. Pour in cold water and place the peppers upright on the trivet. Spoon the remaining tomato sauce on top of each pepper.

    For this recipe, I find that cooking on High Pressure for 15 minutes, with a natural pressure release is the perfect amount of time to cook these peppers evenly. To be sure your peppers are cooked fully, place an instant thermometer inside the center of the pepper and be sure the filling has reached 165 degrees.

    To serve your peppers, they are great as is, or with a side of mashed potatoes--talk about carbs on carbs! But that is how I grew up eating stuffed peppers and is something I still crave to this day!

    Prepared Stuffed Peppers in Instant Pot

    More Instant Pot Beef Recipes

    • Instant Pot Hamburger Helper
    • Instant Pot Beef Stroganoff
    • Instant Pot Beef and Barley Soup
    • Instant Pot Mongolian Beef
    • Instant Pot Corned Beef and Cabbage

    If you tried out this recipe for Instant Pot Stuffed Peppers, I would love for you to leave a comment below. 

    Instant Pot Stuffed peppers on white plate next to Instant Pot

    Instant Pot Stuffed Peppers

    Instant Pot Stuffed Peppers is made with the traditional filling of rice, meat and a savory tomato sauce just with less than half the cook time!
    4.97 from 26 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Pressure Time: 30 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 196kcal
    Author: Kristen Chidsey

    Ingredients

    • 4 large or 5 medium peppers
    • 1 ½ cups cooked rice
    • 1 pound ground meat beef, turkey, or chicken
    • 14 ounces tomato sauce divided
    • 2 teaspoons garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon ground pepper
    • 1 teaspoon salt
    • 2 teaspoons paprika
    • 1 tablespoon Worcestershire sauce
    • 1 large egg, beaten optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    To Prepare Rice

    • Rinse and drain 1 cup dry rice. Add the rice and 1 cup of cold water to the Instant Pot. Cook on HIGH pressure for 3 minutes for white rice, 22 minutes for brown rice. Let pressure release naturally. Remove the rice from the inner pot and rinse and return the inner pot to the pressure cooker.

    For the Stuffed Peppers

    • Once the rice has cooled slightly, measure out 1 ½ cup cooked rice into a large mixing bowl. Add in the ground meat, seasonings, Worcestershire Sauce, and 1 cup of the tomato sauce. Mix well to combine.
    • Place a trivet inside the Instant Pot and then pour in 1 and ½ cups cold water.
    • Cut off the tops of each pepper and remove seeds and core. Divide the rice mixture evenly between the peppers.
    • Place the peppers on the rack and then top each pepper with 1-2 tablespoons of the remaining tomato sauce.
    • Place lid on pressure cooker and be sure vent knob is pointed to 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 pressure release naturally, or for at least 10 minutes. Test the internal temperature to be sure that 165 degrees has been reached. If not, cook for an additional 3-5 minutes.

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    • It is best to use peppers that are the same size and fairly flat on the bottom. Any color pepper works for this recipe. 
    • Omit the egg if you have an egg allergy--the recipe will still work. 
    • I recommend using low sodium tomato sauce and Worcestershire sauce to control the sodium in this recipe. 
    • Leftover Instant Pot Stuffed Peppers will keep in the fridge for up to 3 days or can be frozen for up to 3 months. 
    • Cook as much rice as desired and save leftover rice for another recipe. I find that preparing at least 2 cups of dried rice at any time is best when using an 8 quart pressure cooker. 
    • For High Altitude Cooking check out Instant Pot Altitude Adjustments. 

    Nutrition

    Calories: 196kcal | Carbohydrates: 20g | Protein: 19g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 816mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 908IU | Vitamin C: 69mg | Calcium: 30mg | Iron: 3mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    Pin
    Share
    « Easy Gluten Free Meals
    Turkey Tetrazzini »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Mae

      January 30, 2022 at 1:08 pm

      Can you use minute rice and not cook it before hand? I know when I make stuffed peppers in the oven, that is what I use.

      Reply
      • Kristen Chidsey

        January 31, 2022 at 6:46 am

        Hi Mae, I honestly have not tried myself with minute rice, but in theory, it should work. I would love to hear back with the results if you try it out.

        Reply
    2. Mary

      September 26, 2021 at 9:48 am

      Prob stupid question but did you cook the burger before you put it in the peppers?

      Reply
      • Kristen Chidsey

        September 26, 2021 at 1:54 pm

        No, the meat is raw. It will cook as the peppers pressure cook😊

        Reply
      • Kristen

        October 07, 2021 at 6:58 pm

        I was gonna ask the same question.

        Reply
    3. Marie

      August 10, 2021 at 9:28 pm

      5 stars
      I made these tonight. Followed the recipe exactly. I used 4 peppers, and put slits in the bottoms so they could drain. They did not fall apart. These came out perfectly!!

      Reply
      • Kristen Chidsey

        August 11, 2021 at 6:50 am

        Thanks for sharing Marie! I am so glad you enjoyed the peppers.

        Reply
    4. emmi

      May 16, 2021 at 4:07 pm

      5 stars
      Hands down the best stuffed pepper I have ever had. I used 85/15 ground beef and some leftover long-grain white rice. My Instant Pot took a while to come to pressure, so I only did 5 minutes of natural pressure relief. Amazing! They aren't super saucy on the inside (which I prefer) and the pepper was super tender. Definitely a keeper.

      Reply
      • Kristen Chidsey

        May 17, 2021 at 7:01 am

        Thanks so much Emmi for taking the time to leave a review. I am so happy to hear you enjoyed these Stuffed Peppers.

        Reply
    5. Jan

      May 14, 2021 at 7:40 pm

      5 stars
      Great recipe, thank you. I made it vegan for a family member by using vegan ground ,vegan Worcestershire sauce and adding some oil with the rice. Also added a tablespoon of coconut sugar and some dried mint to the rice mixture. The peppers were cooked perfectly in the instant pot with the suggested time and quick release. I imagine you could change the flavors easily ,will definitely make again.Thank you!

      Reply
      • Kristen Chidsey

        May 15, 2021 at 7:34 am

        Hi Jan! Thanks for sharing your modifications--they sound delicious!

        Reply
    6. Debbie Darrow

      March 04, 2021 at 8:13 pm

      Can I cook the hamburger before pressure cooking? I've made stuffed peppers in the oven with uncooked hamburger and there was alot of grease.

      Reply
      • Kristen Chidsey

        March 05, 2021 at 7:27 am

        Hi Debbie! Using lean ground beef (at least 90/10 higher is even better) should prevent excess grease, but you can cook the beef first. The texture of the filling will not be the same though.

        Reply
        • Jennifer Kline

          April 04, 2021 at 8:18 pm

          4 stars
          I loved this recipe, however the peppers fell apart when I tried to take them out. Do you have any suggestions?

          Reply
          • Kristen Chidsey

            April 05, 2021 at 7:41 am

            Hi Jennifer, I am glad you enjoyed the stuffed peppers. You can try cutting back the cooking time by a minute or two (no longer or the filling won't be done). Stuffed peppers are intended to be on the softer side though.

            Reply
          • Ashley moore

            June 07, 2021 at 10:16 pm

            I put a few cuts in the bottoms of the peppers so that they could drain out a bit

            Reply
    7. Sara

      January 11, 2021 at 7:55 pm

      I loved this but mine fell completely apart. I used five pretty good size peppers and cooked for 15 minutes. I'm not sure how much I need to reduce it by to make it not fall apart. That aside, the flavors were AMAZING.

      Reply
      • Kristen Chidsey

        January 12, 2021 at 6:50 am

        Hi Sara! Did you do a quick release of pressure? That can impact the structure of the peppers? Reducing cooking time is tricky to ensure the meat is cooked through.

        Reply
    8. Pietro Tomaino

      November 06, 2020 at 10:05 am

      5 stars
      The best I ever made. Left out the red pepper

      Reply
      • Kristen Chidsey

        November 06, 2020 at 10:13 am

        I LOVE hearing that Pietro! Thank you for sharing.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet A Mind "Full" Mom

    welcomeHi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    jar of plain yogurt next to instant pot

    Instant Pot Yogurt

    Perfect Hard Boiled Eggs Sliced Open on cutting board

    Instant Pot Hard Boiled Eggs

    Shredded Pot Roast with carrots and Potatoes in white bowl next to Instant Pot.

    Instant Pot Pot Roast

    Whole Chicken on cutting board

    Instant Pot Rotisserie Chicken

    Bowl of Cold Start Yogurt

    Instant Pot Cold Start Yogurt

    Inner pot of instant pot filled dried beans

    Instant Pot Beans

    4 chicken breasts cooked inside instant pot.

    Instant Pot Chicken Breast (Fresh or Frozen)

    How to use the instant pot as a slow cooker

    How to Use Your Instant Pot as a Slow Cooker

    Reader Favorites

    Bowl of Baked Meatballs.

    The Best Baked Meatballs

    slice of egg cheese overnight breakfast casserole with sausage

    Hashbrown Breakfast Casserole

    Creamy and Cheesy Chicken and Rice in yellow casserole dish

    Creamy and Cheesy Chicken and Rice

    Baked Potato on White Plate

    Instant Pot Baked Potatoes

    Chili seasonings labled on wooden board

    DIY Chili Seasoning

    Plate of chicken and bok choy stir fry topped with cilantro.

    Stir-Fried Chicken and Bok Choy

    Platter of Instant Pot Wings next to ranch dressing

    Instant Pot Chicken Wings

    Bowl of slow cooker oatmeal topped with maple syrup and nuts

    Slow Cooker Maple Brown Sugar Oatmeal

    Taco Meat in skillet with wooden spoon

    The Best Taco Meat Recipe

    Homemade Chicken Tenders on platter.

    Homemade Chicken Tenders

    FEATURED ON

    featured

    Footer

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM