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Instant Pot Stuffed Peppers
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Instant Pot Stuffed Peppers

Easy Instant Pot Stuffed Peppers with seasoned ground turkey or beef, rice, and tomatoes. Just 10 minutes cook time! Healthy and scrumptious.

Prep Time
20 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 peppers
Calories: 408 kcal

Ingredients

  • 4 bell pepper our favorites are red and green, large, any colors
  • 1 pound ground turkey or ground chicken or lean ground beef
  • 1 tablespoon ground chili powder
  • 1 teaspoon cumin ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper ground
  • ¼ teaspoon cayenne pepper optional, if you like your peppers extra spicy
  • 1 diced tomatoes 10-ounce can with green chiles in their juices (such as Rotel
  • 1 green chiles canned 4-ounce, diced, in their juices
  • 1 ½ cups brown rice or cooked grain of choice, such as quinoa, cooked
  • 1 ¼ cup Monterey jack cheese pepper jack, cheddar, or similar cheese, divided (I used sharp cheddar, shredded
  • cilantro salsa, non-fat plain Greek yogurt, or any of your favorite toppings (optional, for serving)

Instructions

    Cup of Yum
  1. Place the trivet in your Instant Pot. Pour in 1 cup water (if using a 6-quart model) or 1 ½ cups water (if using an 8-quart model).
  2. Cut off the tops of the peppers. With your fingers, gently pull out the seeds and membranes so that you have hollowed out pepper “shells.” If you are having trouble loosening the inner membranes of the peppers, use a dull butter knife to gently press them loose.
  3. Stand the peppers up in the Instant Pot, nestling them beside each other so that they stay upright.
  4. In a large mixing bowl, place the turkey. Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper over the top.
  5. Next, pour in the diced tomatoes in green chiles and the can of green chilis.
  6. Last, add the rice and ¾ cup shredded cheese (doing the ingredients in this order makes them easier to combine).
  7. With a fork, gently stir to combine all of the ingredients as evenly as possible, being careful not to compact or overwork the meat. Make sure the spices are evenly distributed.
  8. With a spoon, scoop the filling and lower it down into the peppers by heaping spoonfuls. Divide it evenly between the peppers and fill the peppers all the way to the top. The peppers will be very full.
  9. Close and seal the Instant Pot. Cook on high (manual) pressure for 10 minutes (depending upon your model, the button may also say “pressure cook”). Once the pressure has built and the 10-minute timer has elapsed, immediately vent to release any remaining pressure.
  10. Carefully open the Instant Pot. The meat should be completely cooked through at this point, but if you want to be 100% certain, test it with an instant read thermometer - it should be at 165 degrees F (if it is not for some reason, reseal and cook 1 to 2 additional minutes; if it's close (160 or more) a few minutes rest without cooking further should carry it over to a safe temperature. Sprinkle the remaining 1/2 cup cheese on top of the peppers. Replace the lid (no need to seal) and let sit for a minute to allow the cheese to melt.
  11. With tongs, gently lift the peppers onto serving plates (some water may drip off as you lift; this is moisture that built as the peppers cooked; simply let it drip back into the pot as you lift out the peppers). Serve hot, sprinkled with fresh cilantro and any of your favorite toppings.

Notes

  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm stuffed peppers in a baking dish in the oven at 350 degrees F. 
  • TO FREEZE: Freeze stuffed peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition Information

Serving 1(of 4) Calories 408kcal (20%) Carbohydrates 31g (10%) Protein 40g (80%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 94mg (31%) Potassium 894mg (19%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 4789IU (96%) Vitamin C 168mg (187%) Calcium 326mg (33%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 peppers

Amount Per Serving

Calories 408

% Daily Value*

Serving 1(of 4)
Calories 408kcal 20%
Carbohydrates 31g 10%
Protein 40g 80%
Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 94mg 31%
Potassium 894mg 19%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 4789IU 96%
Vitamin C 168mg 187%
Calcium 326mg 33%
Iron 4mg 22%

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