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
Units
Scale
- 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
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Prepare the Peppers:
- Slice off the tops of the bell peppers and remove the seeds and membranes. Set aside.
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Make the Filling:
- In a bowl, mix ground meat, cooked rice, diced tomatoes, onion, garlic, Italian seasoning, salt, and pepper until well combined.
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Stuff the Peppers:
- Spoon the filling mixture into each hollowed-out bell pepper, packing it lightly.
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Add Liquid to the Instant Pot:
- Pour 1 cup of water or broth into the Instant Pot and place the trivet inside.
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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.
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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