Instant Pot Stuffed Peppers

5 from 1 vote
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These Instant Pot Stuffed Peppers make for a comforting cheesy dinner. They are flavorful, herby, tomatoey, and cheesy. High protein, gluten-free, and perfect for a healthy, comforting dish.

I’ve got to tell you that I am a fan of stuffed vegetables. They make adding vegetables to my meals a lot easier!

On top of it, for some reason, stuffed veggies just taste like fast food to me. But they’re healthy and just as comforting! Now, that’s a combination I can get behind!

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Instant Pot Stuffed Peppers recipe

Each bite of these stuffed peppers provides a spicy kick and a delicious umami flavor. The best part is that they are made in an instant pot. Yes, an instant pot! The best thing you’ve ever purchased!

What’s fun is that these peppers don’t take long to prepare since instant pot is going to be all the cooking. Just make the stuffing, stuff those peppers, and let the Instant Pot work its magic!

stuffed bell peppers

Ingredients and Substitutes

STUFFING
Ground beef (1 lb)
– You can substitute it for ground turkey or chicken, and if you are looking for a vegetarian option, try using tofu instead.

1 small white onion (diced) – If you are in “lazy mode,” you can use onion flakes or onion powder.

1 small tomato (diced) – You can use any type of tomato.

5 cloves garlic (minced) – Just like onions, if you are in “lazy mode,” you can use garlic flakes or powder instead.

Tomato paste (1 tbsp) – If you don’t have tomato paste, you can use tomato sauce and tomato puree.

Paprika (1 tsp) – This adds a bit of spiciness without being too overwhelming. I recommend keeping this spice.

Oregano (1 tsp) – Don’t skip the spices.

Ground cumin (1 tsp)

Garlic powder (1 tsp)

Salt (1/2 tsp)

Black pepper (1/2 tsp)

Crushed red pepper flakes (1/4 tsp) – You can remove this if you don’t like your food being too spicy.

Worcestershire sauce (1 tbsp) – Leaving this out can significantly reduce that delicious umami flavor.

Basmati rice (1 cup, cooked) – If you don’t want rice, you can replace it with couscous or quinoa.

Fresh parsley (2 tbsp, chopped)

ingredients for Stuffed Peppers

BELL PEPPERS AND TOPPING

5 bell peppers – The main ingredient in the dish. You can use different colored bell peppers to add different flavors and nutrients to your meals.

1 cup water

Bolognese sauce (5 tbsp) – You can purchase store-bought sauce. Just make sure it’s low in sodium. If you want a vegetarian option, you can switch to regular tomato sauce.

Shredded mozzarella – You can use cheddar or provolone cheese if you don’t have mozzarella.

Fresh parsley (chopped) – cilantro or dill works here too.

ingredients for stuffed bell peppers

How to Make Instant Pot Stuffed Peppers

Step 1. First, you need to prepare the bell peppers. Wash the bell peppers and cut off their tops. Make sure that you remove their seeds and all the veins.

Step 2. Add raw ground beef, white onion, tomato, garlic, tomato paste, paprika, oregano, ground cumin, garlic powder, salt, black pepper, crushed red pepper flakes, Worcestershire sauce, cooked basmati rice and fresh parsley.

Step 3. Combine all of the ingredients as well as you can.

Step 4. Stuff each pepper with plenty of stuffing (be generous!). 

Step 5. Grab your instant pot and add the trivet. Then, place the stuffed peppers and pour one cup of water in the middle. Make sure the water doesn’t touch the peppers.

Close your instant pot’s lid and ensure it’s sealed properly. Pressure cook for 7 minutes and then let it rest for another 7 minutes before releasing the pressure manually.

Step 6. Remove the stuffed peppers from the instant pot using the handles of the trivets (be careful in this process to prevent burns).

Step 7. Once the stuffed peppers are done, set the oven on the broiler.

Add roughly one tablespoon of Bolognese sauce to each stuffed pepper and sprinkle with mozzarella cheese.

Step 8. Broil for 2-3 minutes or until the cheese has melted. Then, sprinkle some freshly chopped parsley before you serve it for some freshness. You can add some additional tomato sauce if you like them extra moist.

step by step instructions for Instant Pot Stuffed Peppers

Watch How to Make

What to Serve with These Stuffed Peppers

One of the things I love about these stuffed peppers is that you can have them on their own. They contain everything you need for a balanced and healthy meal.

However, if you want to add something on the side, you can always add an additional dose of vegetables, like a salad. And if you want to increase your protein intake, you can add a chicken breast or a lean steak on the side.

Finally, for those needing an extra carb boost, add a quinoa or chickpea salad to your meal to add more fiber and carbs.

I honestly like to just add a lot more tomato sauce to them and eat them alone. Sooo good!

healthy Instant Pot Stuffed Peppers recipe

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Instant Pot Stuffed Peppers
5 from 1 vote

Instant Pot Stuffed Peppers

Instant Pot stuffed peppers are flavorful, comforting and cheesy. The perfect blend of herbs, spices and meat creates the dinner you cannot have enough of. Gluten-free and high protein.
Prep: 20 minutes
Cook: 10 minutes
Pressure release: 7 minutes
Total: 37 minutes
Servings: 5 stuffed bell peppers

Equipment

Ingredients 

Stuffing

  • 1 lb ground beef *
  • 1 small white onion diced
  • 1 small tomato diced
  • 5 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp Worcestershire sauce
  • 1 cup basmati rice cooked
  • 2 tbsp fresh parsley chopped

Bell Peppers

  • 5 bell peppers
  • 1 cup water

For Topping

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Instructions 

Stuffing

  • Combine all of the stuffing ingredients in a large bowl.

Bell Peppers

  • Cut off the tops of your bell peppers, remove the seeds and all the veins. Give them a good wash.
  • Stuff each pepper with the stuffing. Make sure it’s packed to use up all of the meat.
  • Add the trivet into an instant pot, place your stuffed peppers, and pour in 1 cup of water in the middle without touching the peppers.
  • Close the lid, make sure it’s set to sealing, and pressure cook on high pressure for 7 minutes. Let it naturally release for another 7 minutes before manually releasing the rest of the pressure.
  • Using the handles of trivets, remove your stuffed peppers.

For Topping

  • Turn on the oven broiler.
  • Add around 1 tbsp of Bolognese sauce on top of each stuffed pepper. Sprinkled with shredded mozzarella.
  • Broil for 2-3 minutes until the cheese has melted.
  • Sprinkle with some chopped fresh parsley before serving.
  • Have these with your favorite tomato sauce!

Recipe Video

Notes

*Use raw ground beef to mix with other ingredients, the beef will fully cook inside the instant pot. However, you can also brown it on a frying pan before mixing it with other ingredients as well. 

Nutrition

Serving: 1 stuffed bell pepper | Calories: 401kcal | Carbohydrates: 24g | Protein: 24g | Fat: 23g | Saturated Fat: 9.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 9.8g | Trans Fat: 1.2g | Cholesterol: 80mg | Sodium: 467mg | Potassium: 709.1mg | Fiber: 2.7g | Sugar: 5.5g | Calcium: 190mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. Brittany Harris says:

    Hello! I plan on making this for dinner. Does the ground beef need to be cooked before mixing ingredients? Or does it cook in the insta pot mixed with everything? Thank you!! Excited to make this!

    1. Karo @ AllNutritious says:

      Hello Brittany, it will cook inside the instant pot. You could brown it up a little bit before mixing the beef with other ingredients but I genuinely felt that was too much of a hassle. 😀