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
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Instant Pot Stuffed Peppers
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 peppers 1x
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
- 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
- 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.
- 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.)
- 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.)
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)
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Stuffed Peppers, Pressure Cooker Stuffed Peppers
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
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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.
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!!!
★★★★★
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?
“
½ cup cooked
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
Tomatoes and juices – no draining.
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.
Yes, the timing is the same – it’s determined by how long it takes to cook each pepper through.
Would it work the same with raw Italian sausage instead of beef? My husband requested sausage…
★★★★★
Yes, should work fine.
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?
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.
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?
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.
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!
★★★★★
You’re welcome!
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!
Fantastic! I took the suggestion to top with cheese, and grated up some Parmesan and Gouda, then baked at 475 until the tops browned.
★★★★★
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??
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.
Looking forward to giving this a go tomorrow night!
👍
Quickest, easiest, tastiest stuffed peppers I’ve ever made. This is definitely how I’ll do it from now on.
★★★★★
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?
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.)