Instant Pot Stuffed Peppers Recipe

Name: Instant Pot Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 6 serving
Ingredients: 6 bell peppers; 1 1/2 pound ground beef; 1/2 onion; 2 teaspoons minced garlic; 1 can Tomatoes with Green Chilies; 6 oz tomato paste; 1/4 cup brown sugar; 1 tsp salt; 1/2 tsp pepper; 1/2 cup cooked white rice; 1 1/2 cups cheddar cheese; 1 cup water

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Pressure Releasing:
10 mins
Total Time
30 mins
Servings
6
Calories
527 kcal
Course
Main Course
Cuisine
American

Instant Pot Stuffed Peppers Recipe

Uma Boyd

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Get dinner on the table fast with this Instant pot stuffed peppers recipe. In just 30 minutes, your family can enjoy delicious instant pot stuffed peppers.

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Ingredients

Servings

6 bell peppers (any color)
1 1/2 pound ground beef
1/2 onion (finely diced)
2 teaspoons minced garlic
1 can Tomatoes with Green Chilies (10 ounces)
6 oz tomato paste
1/4 cup brown sugar
1 tsp salt
1/2 tsp pepper
1/2 cup cooked white rice
1 1/2 cups cheddar cheese (shredded)
1 cup water

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Instructions

Cut the tops off of the bell peppers and remove any of the seeds and membranes inside the peppers. Then gently cut off the bottom of the peppers to make them level so that they can stand up right in the instant pot.
Put the instant pot on the sauté setting. Add the ground beef and diced onions to the instant pot. Sauté, breaking up the beef as it cooks, until the ground beef is not longer pink.
Add in the minced garlic and cook for 1 minute until the garlic is aromatic.
Stir in the diced tomatoes with green chilies, tomato paste, brown sugar, salt and pepper. Stir until thoroughly combined.
Mix in the cooked rice and half of the shredded cheese. Turn the instant pot off.
Spoon the mixture evenly into the prepared bell peppers.
Clean out the instant pot insert.
Pour the water into the instant pot and put the trivet into the bottom of the instant pot. Place the bell peppers into the instant pot on top of the trivet (you may have to cook in batches based on the size of your instant pot).
Seal the instant pot and cook on high pressure for 5 minutes.
Then do a quick release on the instant pot by moving the valve on the lid to the venting position.
Top each of the bell pepper with the remaining shredded cheese immediately to allow the heat from the peppers to melt the cheese.
Once melted, the peppers are ready to serve and enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 3-5 days.

Nutrition Information

Show Details

Calories 527kcal (26%) Carbohydrates 30g (10%) Protein 30g (60%) Fat 33g (51%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 109mg (36%) Sodium 889mg (37%) Potassium 1032mg (29%) Fiber 5g (20%) Sugar 19g (38%) Vitamin A 4523IU (90%) Vitamin C 166mg (184%) Calcium 275mg (28%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 527 kcal

% Daily Value*

Calories	527kcal	26%
Carbohydrates	30g	10%
Protein	30g	60%
Fat	33g	51%
Saturated Fat	14g	70%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	109mg	36%
Sodium	889mg	37%
Potassium	1032mg	22%
Fiber	5g	20%
Sugar	19g	38%
Vitamin A	4523IU	90%
Vitamin C	166mg	184%
Calcium	275mg	28%
Iron	4mg	22%