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Instant Pot Stuffed Pepper Casserole Recipe

Looking for a delicious, easy weeknight dinner idea? This Instant Pot Stuffed Pepper Casserole recipe is the perfect comfort food, and ready in under 30 minutes!

Prep Time
5 mins
Cook Time
5 mins
Rest Time
10 mins
Total Time
26 mins
Servings: 6 servings
Calories: 435 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 pound ground beef
  • 1 small yellow onion diced (about 1/2 cup)
  • 2 cloves garlic minced
  • 2 green bell peppers diced
  • 1 can diced tomatoes 14 oz (don't drain)
  • 1 can tomato sauce 15 oz
  • ⅔ cup beef broth
  • ⅔ cup jasmine rice
  • 1 Tablespoon Worcestershire sauce 
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cups shredded cheddar-jack cheese

Instructions

    Cup of Yum
  1. For the pressure cooker, select "browning/saute" to preheat the pot. Once hot, add the ground beef and onion and saute for about 5 minutes, stirring constantly until beef is browned. I drained out any extra fat/oil.
  2. Next, add the garlic and bell peppers, saute for 1 full minute.
  3. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
  4. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.
  5. Serve and enjoy hot!

Notes

  • We tested this recipe using a 6 quart Instant Pot.
  • Feel free to use frozen green peppers and onion. Since we cook the vegetables to soften them, this is a great place to use frozen veggies.
  • No need to cook the rice first, as it will cook during the pressure cooking process.
  • Want to serve it in a pretty dish? I get it. Not everyone loves serving dinner from the pot. Transfer the cooked casserole to a serving dish BEFORE adding the cheese. Top with cheese and let it melt naturally (or place in oven to melt cheese).
  • Store leftovers in refrigerator for up to 3 days. Reheat in microwave until warm.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Calories 435kcal (22%) Carbohydrates 13g (4%) Protein 32g (64%) Fat 28g (43%) Saturated Fat 13g (65%) Polyunsaturated Fat 11g Trans Fat 1g Cholesterol 110mg (37%) Sodium 765mg (32%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 435

% Daily Value*

Calories 435kcal 22%
Carbohydrates 13g 4%
Protein 32g 64%
Fat 28g 43%
Saturated Fat 13g 65%
Polyunsaturated Fat 11g 65%
Trans Fat 1g 50%
Cholesterol 110mg 37%
Sodium 765mg 32%
Fiber 1g 4%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.