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Instant Pot Stuffed Peppers

Instant Pot stuffed peppers are a convenient one pot meal requiring little effort to make a delicious weeknight meal. Oven and slow cooker instructions included!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 450 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 bell peppers any color
  • 1 pound ground beef
  • 1 cup tomato sauce divided
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce 
  • 4 ounces onion diced
  • 2 cloves garlic finely minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1.5 cups cooked rice
  • 4 ounces mozzarella cheese

Instructions

    Cup of Yum
  1. Prepare the peppers by cutting off the tops and removing the seeds from the inside.
  2. In a large bowl combine raw ground beef, tomato sauce, 3/4 cup of tomato sauce, tomato paste, worcestershire sauce, diced onion, minced garlic, Italian seasoning, and salt. Mix until combined.
  3. Add cooked rice and gently mix into the ground beef until well combined.
  4. Stuff each pepper with ¼ of the ground beef mixture. It’s ok if it is slightly overfilled as the mixture will shrink as it cooks.
  5. Pour 1 cup of water into your Instant Pot pot.
  6. Place a trivet in the bottom of the pot and set your stuffed peppers on the trivet. Place a piece of foil over the pepper. This doesn’t have to wrap them completely I just like to cover the top of the pepper to keep water condensation from getting into the meat as it cooks.
  7. Lock lid in place and turn valve to SEALING.
  8. Set to HIGH pressure for 9 minutes.
  9. When the timer goes off do a 10 minute natural release. After 10 minutes carefully turn valve to VENTING and release the remaining pressure.
  10. When the pin drops remove the lid. Take the foil off of the peppers and use an instant read thermometer to check the the internal temperature of the peppers has reached 165 degrees F.
  11. Top each pepper with 1 tablespoon of the remaining tomato sauce and 1 ounce of cheese on top of each pepper.
  12. Place the lid back on the pot and let sit for 5 minute or until cheese is melted. If you like your cheese to brown a bit you can remove the peppers from the pot and place in an oven safe dish. Bake until the oven broiler set to HI for 5-7 minutes or until cheese is melted and lightly browned.
  13. Serve immediately.

Nutrition Information

Serving 1pepper Calories 450kcal (23%) Carbohydrates 36g (12%) Protein 34g (68%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 96mg (32%) Sodium 1237mg (52%) Potassium 1090mg (31%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 5674IU (113%) Vitamin C 218mg (242%) Calcium 214mg (21%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 450

% Daily Value*

Serving 1pepper
Calories 450kcal 23%
Carbohydrates 36g 12%
Protein 34g 68%
Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 96mg 32%
Sodium 1237mg 52%
Potassium 1090mg 23%
Fiber 6g 24%
Sugar 12g 24%
Vitamin A 5674IU 113%
Vitamin C 218mg 242%
Calcium 214mg 21%
Iron 5mg 28%

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