A Flavorful, Comforting Meal in Under 30 Minutes
If you’re looking for an easy, hearty, and nutritious dinner, these Instant Pot Stuffed Peppers are a must-try. With a total cook time of under 30 minutes, this dish is perfect for busy weeknights while still offering a satisfying homemade meal. The combination of tender bell peppers, a flavorful ground meat filling, and a rich tomato sauce makes this dish a family favorite.
A Classic Dish with a Modern Twist
Stuffed peppers have been a staple in my family for years. I remember my grandmother slow-cooking them on the stove for hours, filling the house with an irresistible aroma. Now, thanks to the Instant Pot, we can achieve the same delicious results in a fraction of the time.
This version features a savory mixture of ground beef or turkey, rice, tomatoes, and seasonings, all nestled inside bell peppers. While the traditional recipe calls for long oven baking, the Instant Pot makes them just as tender and flavorful in minutes.
Ingredient Notes
Key Ingredients and Their Roles
- Bell peppers – The star of the dish, these act as both a vessel and a deliciously sweet and tender component.
- Ground beef or turkey – Provides protein and heartiness; turkey is a leaner alternative.
- Cooked rice – Adds texture and helps bind the filling together.
- Onion & garlic – Essential for building deep flavor in the filling.
- Diced tomatoes – Brings moisture and richness to the stuffing mixture.
- Tomato sauce – Coats the peppers and creates a savory, slightly sweet sauce.
- Italian seasoning – Adds an herby depth that enhances the dish.
- Cheese (optional) – A sprinkle of shredded cheese on top adds an extra layer of deliciousness.
Substitutions and Alternatives
- For a low-carb option: Swap rice for cauliflower rice.
- For a vegetarian version: Use lentils or black beans instead of meat.
- For extra spice: Add red pepper flakes or chopped jalapeños to the filling.
Step-by-Step Instructions
1. Prepare the Peppers
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Make the Filling
In a bowl, mix the ground meat, cooked rice, diced tomatoes, onion, garlic, Italian seasoning, salt, and pepper until well combined.
3. Stuff the Peppers
Spoon the filling mixture into each hollowed-out bell pepper, packing it tightly.
4. Add Liquid to the Instant Pot
Pour 1 cup of water or beef broth into the bottom of the Instant Pot. Place the trivet inside.
5. Pressure Cook
Arrange the stuffed peppers on the trivet. Pour tomato sauce over each one. Seal the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
6. Serve and Enjoy
Carefully remove the peppers and serve hot. If using cheese, sprinkle it on top while the peppers are still warm.
Expert Tips for the Best Results
- Don’t overfill: Leave a little space at the top of each pepper to prevent spillage.
- Use similar-sized peppers: This ensures even cooking.
- Pre-cook the rice: This helps the filling cook properly without absorbing too much moisture.
Serving Suggestions
- Pair with a simple side salad or roasted vegetables for a complete meal.
- Serve with garlic bread or a crusty baguette to soak up the extra sauce.
- For a creamy touch, top with a dollop of sour cream or Greek yogurt.
Storage and Reheating Tips
Storing Leftovers
- Refrigerate in an airtight container for up to 4 days.
- Freeze in a freezer-safe container for up to 3 months.
Best Reheating Methods
- Oven: Bake at 350°F for 15 minutes until heated through.
- Microwave: Heat in short intervals, covering with a damp paper towel to retain moisture.
Frequently Asked Questions
Can I use uncooked rice?
Yes, but you’ll need to add extra liquid to the filling and increase the pressure cooking time to 15 minutes.
Can I use a different protein?
Absolutely! Ground chicken, sausage, or even a plant-based alternative works well.
What if my peppers tip over in the Instant Pot?
Try slicing a thin layer off the bottom to create a flat surface, or nestle them closely together to keep them upright.
Final Thoughts
Instant Pot Stuffed Peppers are an easy, wholesome meal that delivers big on flavor with minimal effort. Whether you stick to the classic version or put your own spin on it, this dish is sure to become a household favorite. Give it a try and let me know how you customize it in the comments!
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Instant Pot Stuffed Peppers
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 7 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Description
A quick and hearty meal, these Instant Pot Stuffed Peppers come together in under 30 minutes! Filled with a savory mix of ground meat, rice, and tomatoes, then topped with a rich tomato sauce, this easy recipe is perfect for busy weeknights.
Ingredients
- 6 large bell peppers (any color)
- 1 lb ground beef or turkey
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 cup shredded cheese (optional)
- 1 (15 oz) can tomato sauce
- 1 cup water or beef broth (for the Instant Pot)
Instructions
-
Prepare the Peppers:
- Slice off the tops of the bell peppers and remove the seeds and membranes. Set aside.
-
Make the Filling:
- In a bowl, mix ground meat, cooked rice, diced tomatoes, onion, garlic, Italian seasoning, salt, and pepper until well combined.
-
Stuff the Peppers:
- Spoon the filling mixture into each hollowed-out bell pepper, packing it lightly.
-
Add Liquid to the Instant Pot:
- Pour 1 cup of water or broth into the Instant Pot and place the trivet inside.
-
Pressure Cook:
- Arrange the stuffed peppers on the trivet. Pour tomato sauce over each one.
- Seal the lid and cook on high pressure for 10 minutes.
- Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
-
Serve and Enjoy:
- Carefully remove the peppers and serve hot. If using cheese, sprinkle it on top while the peppers are still warm.
Notes
- For a low-carb version: Swap rice for cauliflower rice.
- For a vegetarian option: Use lentils or black beans instead of meat.
- For extra spice: Add red pepper flakes or chopped jalapeños to the filling.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: stuffed pepper
- Calories: 320 kcal
- Sodium: 580 mg
- Fat: 12g
- Carbohydrates: 25 g
- Fiber: 4g
- Protein: 28g
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