• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
DadCooksDinner
  • Home
  • Rotisserie
  • Sous Vide
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes by Type » Pressure cooker

    Instant Pot Stuffed Peppers

    Published: May 21, 2019 · Modified: Nov 2, 2019 by Mike Vrobel · This post may contain affiliate links · 31 Comments

    A stuffed yellow pepper in a blue bowl
    Instant Pot Stuffed Peppers

    I was positive that Instant Pot Stuffed Peppers were a bridge too far.

    It’s Saturday afternoon, and I’m testing stuffed peppers. Should I cook the onions and the meat first, or stuff everything in the peppers raw, like I’m making pepper-wrapped meatballs? How long should I pressure cook? Natural release or quick release? As I mix meat and stuff peppers, I keep thinking: “There’s no way the kids are going to touch these.”

    As I cook the peppers, the vultures start circling. “That smells great. What are you cooking?”

    “Stuffed peppers.” I say, waving a bell pepper cap at them, sure it will be the final straw. But, no, they still seem interested.

    Dinnertime rolls around, and I unload peppers from different pressure cookers. I start the hard sell: “Suppertime - and everyone has to take at least a bite from each of these different peppers to let me know…” They start scooping peppers on to their plates without any hesitation. Some even back for seconds. The “start with raw meat” version is clearly the favorite. But, more important is, my kids, eating food that’s stuffed in a vegetable. I’m pleased…and shocked.

    Now, I can’t say these peppers will be a hit with your kids. But, don’t dismiss them out of hand, like I almost did. Instant Pot Stuffed Peppers could surprise you.

    Recipe: Instant Pot Stuffed Peppers

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Four uncooked stuffed peppers in red, yellow and green, inside Instant Pot

    Instant Pot Stuffed Peppers


    ★★★★★

    5 from 8 reviews

    • Author: Mike Vrobel
    • Total Time: 40 minutes
    • Yield: 4 peppers 1x
    Print Recipe
    Pin Recipe

    Description

    Instant Pot Stuffed Peppers. Peppers stuffed with beef, onions, rice, and tomatoes, cooked in under a half an hour in the pressure cooker.


    Ingredients

    Scale
    • 4 large red, yellow or green bell peppers, caps removed, seeds and veins removed
    • 1 pound lean ground beef (90/10 or leaner)
    • Caps from the 4 bell peppers, minced
    • 1 small onion, minced
    • 2 cloves garlic, minced
    • 2 teaspoons dried Italian seasoning (or dried oregano or thyme)
    • 1 teaspoon fine sea salt 
    • ½ teaspoon fresh ground black pepper
    • 2 tablespoons tomato paste 
    • 1 (10- to 14.5-ounce) can diced tomatoes with green chilies
    • ½ cup cooked white or brown rice
    • Minced fresh parsley for garnish (optional)

    Instructions

    1. Stuff the peppers: Cut the caps from the peppers and scrape out the seeds and white veins with a spoon. In a large bowl, break up the ground beef into small pieces. Sprinkle with the minced pepper caps, onions, garlic, Italian seasoning, salt, and pepper. Stir gently until everything is evenly mixed. Spread the tomato paste, diced tomatoes with chilies, and rice over the top, then mix again, working everything together without packing it tight. (Overworking the meat results in tough peppers.) Stuff the peppers with the meat mixture.
    2. Pressure Cook for 10 minutes with a quick pressure release: Put a rack in the pressure cooker and pour in 1 cup of water. Set the peppers on the rack in the pot. Lock the lid and cook on high pressure for 10 minutes (“manual” or “pressure cook” mode in an Instant Pot), then quick release the pressure. (Timing is the same for both stovetop and electric pressure cookers.)
    3. Serve: Carefully remove the peppers, sprinkle the tops with minced parsley, and serve. (The peppers are fall-apart tender; it helps to have a pressure cooker rack with handles, so you can lift the whole rack to get at the peppers.)

    Equipment

    Pressure Cooker Bakeware Sling

    Buy Now →

    6-Quart Pressure Cooker

    Buy Now →

    Notes

    • From a question in the comments: Yes, I'm stuffing the peppers with raw meat. I stuffed peppers with raw meat and cooked meat; the raw meat version was much better.
    • Don’t have leftover rice? Cook a single-serving package of minute rice. Done!
    • Want a little extra something? Sprinkle the cooked peppers with shredded cheddar or parmesan cheese.
    • I thought I could add a couple of extra peppers with my 8-quart Instant Pot, but I could barely squeeze in one more, for a total of five peppers. Turns out the bigger pot isn't that much wider when it comes to peppers.

    Tools

    • 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
    • Rack (This Oxo silicone pressure cooker sling is my favorite)
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Category: Sunday Dinner
    • Method: Pressure Cooker
    • Cuisine: American

    Keywords: Instant Pot Stuffed Peppers, Pressure Cooker Stuffed Peppers

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    Four uncooked stuffed peppers in red, yellow and green, inside Instant Pot
    Peppers, stuffed and ready to cook

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

    Pressure Cooker Penne with Sausage and Peppers
    Pressure Cooker Chinese Pepper Steak
    Pressure Cooker Chicken Drumsticks With Peppers and Paprika
    My other Instant Pot Pressure Cooker Recipes

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

    « PicOfTheWeek: Stuffing Peppers
    Throwback: Burger Time! »

    Sharing is caring!

    Reader Interactions

    Comments

    1. HS says

      May 27, 2021 at 1:37 pm

      We certainly enjoyed making and eating this stuffed pepper recipe. I appreciate that your recipes are always delicious and that your posts are straightforward and not unnecessarily bloated with fluff and/or repetition. Thank you for your effort!

      ★★★★★

      Reply
      • Mike Vrobel says

        May 29, 2021 at 10:20 am

        You’re welcome!

        Reply
    2. Bambi says

      March 31, 2021 at 8:10 pm

      Hi
      New to insta potting. Tried this an so far ive had to make this 4 times! Everyone loves this. It is very good an so easy to make. No more pepper blanching! lol Thanks for great receipe.

      Reply
      • Mike Vrobel says

        March 31, 2021 at 10:20 pm

        You’re welcome!

        Reply
    3. BN says

      January 14, 2021 at 7:50 pm

      I substituted 1/2 cup uncooked minute rice for cooked rice and it came out fine. I used to do the same in the crock pot. Because mine is a 5 quart Foodi, placed peppers directly into pot, with no rack. I also added about 8 oz of fresh green beans to the pot for a side. Also came out great.

      ★★★★★

      Reply
    4. Nola says

      January 10, 2021 at 2:22 pm

      Very, very good!

      ★★★★★

      Reply
    5. Gina says

      June 08, 2020 at 6:13 pm

      I don't have instagram or twitter. I found your recipe on Pinterest and have used it a few times. this recipe has been the easiest and best tasting for me and my family. thank you for sharing it.

      Reply
    6. Cathy says

      January 22, 2020 at 1:13 pm

      This recipe was easy and SO DELICIOUS!! I too used raw ground beef and it was perfect. They fell apart taking them from the IP which was an annoyance at first, but I said what the heck..and transferred all to a casserole dish, topped w/pepper jack cheese and broiled in the oven till all melted ...hubby loved this!! Thanks!!!

      ★★★★★

      Reply
    7. razzy 7 says

      January 13, 2020 at 8:14 pm

      Need clarification on the rice. Instructions say "½ cup cooked white or brown rice." Is it 1/2 cup of already cooked rice or do you measure 1/2 C. of raw rice, cook it and then use that cooked rice in the recipe?
      "

      Reply
      • Mike Vrobel says

        January 14, 2020 at 5:56 am

        ½ cup cooked

        Reply
    8. Chuck says

      January 10, 2020 at 5:57 pm

      Hi Mike,

      Do you add all of the juices from the diced tomatoes with green Chile’s or do you drain it off first?

      Thanks,
      Chuck

      Reply
      • Mike Vrobel says

        January 10, 2020 at 6:01 pm

        Tomatoes and juices - no draining.

        Reply
    9. Vicki says

      January 05, 2020 at 5:41 pm

      Hi Mike, if I put 3 in a 3qt instant pot would the timing be the same? Thanks in advance. Can't wait to try this.

      Reply
      • Mike Vrobel says

        January 06, 2020 at 5:50 am

        Yes, the timing is the same - it's determined by how long it takes to cook each pepper through.

        Reply
    10. Jessica says

      December 14, 2019 at 5:47 pm

      Would it work the same with raw Italian sausage instead of beef? My husband requested sausage...

      ★★★★★

      Reply
      • Mike Vrobel says

        December 14, 2019 at 6:13 pm

        Yes, should work fine.

        Reply
    11. Jackie P says

      November 14, 2019 at 8:31 am

      Great recipe, but my husband likes them with “more sauce.” Any suggestions on how to do this with the IP? I thought about just adding sauce at the end?

      Reply
      • Mike Vrobel says

        November 14, 2019 at 9:28 am

        Yes, more sauce at the end sounds like the right answer. I’d pour it in the pot and simmer (sauté mode set to low) for 10 minutes to cook it a bit. If you try it, let me know how it goes.

        Reply
    12. Bethany says

      November 13, 2019 at 4:55 pm

      Someone Just forwarded me this recipe, so I haven’t tried it yet, but from notes above, you mentioned only 5 fit. Did you try to stack the peppers with a rack between layers to get an additional 4 into the pot?

      Reply
      • Mike Vrobel says

        November 16, 2019 at 9:30 am

        There’s not enough headspace in the pot. Maybe it would work with small peppers, or an 8 quart pot, but a second layer wouldn’t fit in my 6-quart pot with the peppers I get from my local grocery store.

        Reply
    13. Lauren says

      November 06, 2019 at 4:58 pm

      This recipe is great! These are classic stuffed peppers. Every recipe I've tried from your site has been thorough and great tasting. Thank you so much!

      ★★★★★

      Reply
      • Mike Vrobel says

        November 07, 2019 at 5:56 am

        You're welcome!

        Reply
        • Lauren says

          January 17, 2020 at 12:34 pm

          making these again 🙂 i have a good bit of leftover mix ...do you think i could freeze the mix to stuff another batch down the road? thank you!

          Reply
    14. Miriam B says

      September 13, 2019 at 5:54 pm

      Fantastic! I took the suggestion to top with cheese, and grated up some Parmesan and Gouda, then baked at 475 until the tops browned.

      ★★★★★

      Reply
    15. Susan in Las Vegas says

      June 11, 2019 at 9:18 pm

      Instead 1/2 cup of cooked rice, could you use 1/4 cup of uncooked rice? I'd love to see a pic of the cooked peppers in the IP, ready to come out...
      Cabbage rolls next??

      Reply
    16. PattiAnn says

      May 21, 2019 at 4:31 pm

      Thanks Mike for this post. I have been wondering fo quite awhile about IP stuffed pepers, weather to cook the meat &rice first or not. Now I know and will try them.
      But you must add some frozen corn kernels to the mix. My mother always did & so will I.

      Reply
    17. Nicole says

      May 21, 2019 at 2:01 pm

      Looking forward to giving this a go tomorrow night!

      Reply
      • Mike Vrobel says

        May 21, 2019 at 8:21 pm

        👍

        Reply
      • Nicole says

        May 24, 2019 at 9:31 am

        Quickest, easiest, tastiest stuffed peppers I've ever made. This is definitely how I'll do it from now on.

        ★★★★★

        Reply
    18. Rita says

      May 21, 2019 at 10:09 am

      Nice job! Must try! Tell us, Mike, did your kids prefer one color of pepper over another? 🙂

      Also, considering a 6-quart IP, do you think it would be feasible to top the filled peppers with a rack and add 4 more, setting them over the spaces between the bottom peppers? Too tall? Too heavy? Thoughts?

      Reply
      • Mike Vrobel says

        December 14, 2019 at 8:30 am

        No room for a second layer in a 6-quart IP - the peppers are too tall.
        (And the kids didn't seem to prefer one color of pepper over the other.)

        Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More about me →

    Popular

    • Pressure Cooker Chili Verde (Green Pork Chili)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker Brown Jasmine Rice
    • Instant Pot Rotisserie Chicken Noodle Soup

    Recent

    • Instant Pot Pinto Beans (No Soaking)
    • Instant Pot Mint Chocolate Chip Cheesecake
    • Instant Pot Rio Zape Beans (No Soaking)
    • Instant Pot Turnip Greens With Ham

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Dad Cooks Dinner

    1.2K shares