Impress your guests with these Instant Pot Stuffed Peppers, loaded with rich flavors and fresh ingredients and served in an elegant presentation.
Here’s the honest truth when it comes to stuffed peppers. Ready for it? OK, here it is: They’re all for show.
But who cares? Look, I love stuffed peppers as much as the next person, and even I have to admit that if you were to take all the ingredients and simply chop them up, you would get a dish that tastes just about the same. Still, there’s something about the look of a stuffed pepper on a plate, how cute and adorable they are, perfectly portioned in their own little edible container. It’s just fun, and we could all use more fun in our lives, right? Sometimes I even like to cut little holes for eyes and mouths in the sides of the peppers, transforming them into little jack-o’-lanterns. Does this add anything to the flavor of the dish? No. But is it fun? Absolutely.
That’s why this recipe for Instant Pot stuffed peppers is such a favorite in my house. Perfect for kids and adults alike, they’re a boatload of fun to make — and just as fun to eat. It’s like edible arts and crafts. And with simple, healthy ingredients, this dish is an ideal way to make dinnertime a blast. I’ve fashioned this recipe as a starting point, with simple ingredients like beef, onions, garlic, and tomatoes, but part of the fun of stuffed peppers is making them to your liking. So if you want to add some ingredients not listed here, I say go for it. Stuffed peppers are versatile, and making them in the Instant Pot ensures they come out perfectly each time. The ideal stuffed pepper, at least in my opinion, has a little bit of bite in the pepper itself, while the stuffing has melded together into a hot bowl of deliciousness. And if you want to sprinkle some cheese on top at the end to give it some extra oomph, go for it!
Does the Color of the Pepper Matter?
For this dish, I would say you are free to use whatever pepper you’ve got, but I’m recommending bell peppers specifically because their more neutral flavors and bulbous shape make for easier stuffing.
As for which color of bell pepper — yellow, red, or green — it’s a matter of subtle flavor differences. Green bell peppers tend to be a bit more bitter, while red peppers are sweeter. Yellow peppers tend to fall somewhere in the middle. Often, your grocery store may only have one version in stock, so go with whatever you’ve got on hand and you’ll end up fine regardless.
FAQs & Tips
How to Make Ahead and Store?
Stuffed peppers are a great dish to make ahead of time, because they come already portioned out for easy storing. Simply wrap in foil or store in an airtight container and keep in the fridge for up to 3 days, that way they are ready to be reheated in an oven or microwave. You can also freeze them for up to 3 months but make sure they thaw overnight before reheating.
Can I Use Other Types of Meat?
Sure! Beef is great for this recipe because it acts as a bonding agent of sorts, making sure all your ingredients meld together within the pepper, but you can just as easily go with ground turkey, chicken, sausage or anything your heart desires.
What If My Peppers Fall Apart?
Don’t worry! Messy stuffed peppers are practically a rite of passage for this dish. So if one (or all) of your stuffed peppers fall apart, feel free to eat them as is and you won’t notice a difference. If it’s presentation you’re worried about, you can always chop it up and serve it over rice for a simple but appealing dish.
Serving Suggestions
These stuffed peppers are perfect for parties because their easy shape allows each person to simply grab one and enjoy. But they’re also great for meal prep, as you can wrap up the peppers individually for a quick meal on the go. Just toss them in the microwave when you’re ready to eat and they’re good to go!
For more party-friendly dishes, take a look at this Spicy Corn and Bacon Mac and Cheese, these Buffalo Chicken Tacos or maybe even these Meatball Sliders.
Instant Pot Stuffed Peppers
Ingredients
- 4 large bell peppers any color, tops removed and seeded
- 1 pound lean ground beef
- 1 small onion minced
- 2 cloves garlic minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper ground
- 2 tablespoons tomato paste
- 1 can 14.5 ounces diced tomatoes with green chilies undrained
- 1/2 cup cooked rice white or brown
- Fresh parsley minced (optional, for garnish)
Instructions
- Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Mince the pepper tops, discarding the stems.
- In a large bowl, combine the ground beef, minced pepper tops, onion, garlic, Italian seasoning, salt, and black pepper. Mix gently to distribute the seasonings.
- Add the tomato paste, diced tomatoes with green chilies, and cooked rice to the beef mixture. Stir until well combined, being careful not to overmix.
- Stuff each bell pepper with the beef and rice mixture.
- Place a trivet or rack in the Instant Pot and add 1 cup of water. Arrange the stuffed peppers on the rack.
- Secure the lid of the Instant Pot and set the valve to sealing. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 10 minutes on high pressure.
- Once the cooking time has finished, perform a quick release of the pressure according to the manufacturer’s instructions.
- Carefully remove the stuffed peppers from the Instant Pot, garnish with minced parsley if desired, and serve.
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