Instant Pot Stuffed Peppers

Name: Instant Pot Stuffed Peppers
Prep time: 20 min
Cook time: 10 min
Total time: 35 min
Yield: 4 peppers
Ingredients: 4 large bell peppers - any colors you like; 1 pound ground turkey; 1 tablespoon ground chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¼ teaspoon cayenne pepper; 1 10-ounce can diced tomatoes and green chiles in their juices (such as Rotel); 1 4-ounce can diced green chiles in their juices; 1 ½ cups cooked brown rice; 1 ¼ cup shredded cheese - Monterey Jack; cilantro

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 peppers
Calories
408 kcal
Course
Main Course
Cuisine
American, Mexican

Instant Pot Stuffed Peppers

Iris Warren

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

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Ingredients

Servings

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

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Instructions

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).
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.
Stand the peppers up in the Instant Pot, nestling them beside each other so that they stay upright.
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.
Next, pour in the diced tomatoes in green chiles and the can of green chilis.
Last, add the rice and ¾ cup shredded cheese (doing the ingredients in this order makes them easier to combine).
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.
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.
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.
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.
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

Show Details

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 (26%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 4789IU (96%) Vitamin C 168mg (187%) Calcium 326mg (33%) Iron 4mg (22%)

Nutrition Facts

Serving: 4peppers

Amount Per Serving

Calories 408 kcal

% 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%