Instant Pot Stuffed Peppers - Recipes From A Pantry (2024)

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Did you know you can make delicious stuffed peppers in your Instant Pot? These Instant Pot Stuffed Peppers are so delicious and filling and can be quickly made in your pressure cooker. Suitable for a Gluten-Free diet and Low Carb diet. Post includes Weight Watchers points.

Instant Pot Stuffed Peppers - Recipes From A Pantry (1)

Stuffed peppers are my new thing. Probably because they are super easy to make and (I) you can add in anything you like. If you can think of it and like it, you can pretty much add it in. My current favourite version are these delicious stuffed bell peppers with mince topped with melted cheese. Next week however, the additions will be different…….

And then there are Instant Pot Stuffed Peppers, which are even easier to make. Especially as there’s no need to sauté your onions because the Instant Pot will handle all of that work for you. Pressure cooker stuffed peppers are the perfect solution if you’re in a pinch and want a comforting meal fast.

Did I mention this recipe is quick? And I mean quick. That’s what I love about the Instant Pot. A typical recipe for stuffed bell peppers can take over an hour in the oven. Your Instant Pot Stuffed Peppers,on the other hand, will be on your plate in less than half that time.

Instant Pot Stuffed Peppers - Recipes From A Pantry (2)

This easy stuffed bell peppers recipe is great because it uses a lot of what you have in your pantry already or can be made from leftover ingredients from another recipe. They’re also great to make ahead and keep well in the fridge to enjoy for lunch over the next 2 days. Are you sold yet?

Instant Pot Stuffed Peppers Tools

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Here are some of the items you will need to make this recipe.

You can have these Instant Pot Stuffed Peppers that are jam-packed with flavour in less than 20 mins. Gather your ingredients and I’ll show you how…..

How to Make Instant Pot Stuffed Peppers

Step 1. Combine mince, half shredded mozzarella, rice, a quarter of the tomato sauce, egg, spring onion, herbs, garlic, paprika, salt and black pepper in a bowl.

Step 2. Prick the base of the peppers with a fork and fill with seasoned meat mixture

Step 3. Pour the water into the Instant Pot Insert and place a trivet into the Instant Pot.

Step 4. Place the peppers on the trivet so they are standing upright and cover the peppers with the remaining tomato sauce.

Step 5. Cover your Instant Pot, set the vent to ‘sealing,’ select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 10 mins.

Step 6. When done allow the pot to undergo natural pressure release, open and sprinkle the remaining mozzarella cheese over the peppers, and cover the Instant Pot (but not seal) and let stand for 2-3 mins until the cheese melts.

Instant Pot Stuffed Peppers - Recipes From A Pantry (3)

Pressure Cooker Stuffed Peppers Tips

  • You can use any fresh bell pepper for stuffed peppers. Colour of the pepper doesn’t matter. There are some differences in the different bell peppers and I prefer the red bell pepper for its nutritional value and light sweetness.
  • You can substitute a lot of ingredients. Stuffed peppers exist in a lot of cuisines all over the world and work well with many different spices. You can also swap out the rice for more protein or veggies to make low carb.
  • Use a lean meat mince. Using a lean meat like turkey mince will prevent your stuffed peppers from becoming too greasy in the Instant Pot.
  • You can use a pan with holes to help drain the liquid from the stuffed peppers. But no worries if you don’t have a pan with holes. You can drain later.

Instant Pot Stuffed Peppers with Brown Rice

You can certainly makeInstant Pot Stuffed Peppers with brown rice. Plenty of extra fibre if you do so. Simply swap the white cooked rice for some brown cooked rice.

Instant Pot Stuffed Peppers with Quinoa

Prefer a grain-free version, then why not try makingInstant Pot Stuffed Peppers with quinoa instead of rice?

Instant Pot Stuffed Peppers - Recipes From A Pantry (4)

What to Serve with this Easy Stuffed Bell Peppers Recipe

The Easy Stuffed Bell Pepper recipe is actually a complete meal in itself. However, if you have some very hungry guests or want some extra sides to go with these then why not serve them with some of the recipes below.

Garlic Green Beans.

Baked Tomatoes.

Instant Pot Broccoli.

Sesame Spinach Salad.

What’s the Difference in Bell Pepper Colours?

Bell peppers can add a rainbow of colour to any recipe requiring peppers but there is a difference. Red and yellow peppers are peppers that have been allowed to ripen. Red bell peppers are the ripest with yellow being somewhere in the middle. And because green bell peppers can be harvested and sold sooner, they’re typically cheaper at the market.

The riper the bell pepper, the more nutritional value there is. If you’re looking to add a bit of Vitamin C to your diet, choose the red bell pepper which has the most out of all the bell peppers.

Are Bell Peppers Spicy?

Nooooope. Even though bell peppers are in the capsicum family the bell peppers have zero capsaicin. These stuffed peppers won’t set your mouth ablaze.

Weight Watchers Points in Instant Pot Stuffed Peppers

There are 5 Freestyle points in each serving of these pressure cooker stuffed peppers.

Instant Pot Stuffed Peppers - Recipes From A Pantry (5)

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Print Recipe

5 from 7 votes

Instant Pot Stuffed Peppers

You will love these comforting and tasty stuffed peppers in your Instant Pot!

Prep Time5 minutes mins

Course: Main

Cuisine: American, Western

Servings: 5

Calories: 333kcal

Author: Bintu Hardy

Ingredients

  • 5 bell peppers, tops removed and deseeded
  • 450 g 1 lb turkey or lean beef mince
  • 1 1/2 cups shredded mozzarella divided use
  • 3/4 cup cooked rice
  • 250 ml 1 cup tomato sauce
  • 1 egg beaten
  • 3 spring onions scallions finely chopped
  • 1 1/2 tsp Herbes de Provence dried mixed herbs
  • 1 tsp garlic puree
  • 0.5 tsp smoked paprika
  • Salt
  • Ground black pepper
  • 250 ml 1 cup water

Instructions

  • Mix together the mince, half the shredded mozzarella, rice, 60 ml (1/4 cup) tomato sauce, egg, spring onion, herbs, garlic, paprika, salt and black pepper in a bowl until well combined.

  • Prick the base of the peppers with a fork and fill with seasoned meat mixture

  • Pour the water into the Instant Pot Insert and place a trivet into the Instant Pot.

  • Place the peppers on the trivet, to they are standing upright (you could also put the peppers standing upright in a shallow dish) and cover the peppers with the remaining tomato sauce.

  • Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 10 mins.

  • When done allow the pot to undergo natural pressure release, open and sprinkle the remaining mozzarella cheese over the peppers, and cover the Instant Pot (but not seal) and let stand for 2-3 mins until the cheese melts.

  • Switch off the heat and serve.

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Notes

Recipe Notes

  • The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release.

Tips

  • Place stuffed peppers on pan with holes so the water drips out. Not necessary and you can drain the liquid without the use of the pan.
  • Using lean mince will prevent your stuffed peppers from becoming too greasy.
  • Red bell peppers pack the most Vitamin C and nutritional value but any colour bell pepper will do.
  • Substitute rice for more mince or vegetables to enjoy a low carb meal.
  • The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release.

What to Serve with this Easy Stuffed Bell Peppers Recipe

Garlic Green Beans.

Baked Tomatoes.

Sesame Spinach Salad.

Weight Watchers Points in Instant Pot Stuffed Peppers

There are 5 Freestyle points in each serving of these pressure cooker stuffed peppers.

Nutrition

Calories: 333kcal | Carbohydrates: 18g | Protein: 28g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 556mg | Potassium: 674mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4465IU | Vitamin C: 157.2mg | Calcium: 222mg | Iron: 3mg

Instant Pot Stuffed Peppers - Recipes From A Pantry (2024)

FAQs

Do I have to cook peppers before stuffing them? ›

I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.

How long to cook store bought stuffed peppers? ›

Conventional Oven Instructions
  1. Preheat 375°F. Leave film on tray, do not vent.
  2. Place tray on a baking sheet, center rack.
  3. Cook 65 minutes. * Remove baking sheet from oven.
  4. Let stand 5 minutes. Uncover, spoon sauce over peppers.

How do you keep stuffed peppers from getting soggy? ›

No Moisture In, No Moisture Out. Following the logic of precooking your peppers to safeguard against sogginess, you should also avoid watery ingredients in your stuffing. Let's say your filling calls for tomato sauce. Rather than spooning it directly into your hollowed peppers, reduce it on the stove until it's thick.

Why do my stuffed peppers fall apart? ›

I think the key to stuffed peppers is the cooking of the pepper itself. If you pre-cook it, then once you fill it, it tends to be soggy and fall apart. I like my stuffed peppers to hold their shape and be hot all the way through but retain a little bit of crunch.

What's the ingredients for stuffed peppers? ›

Image of What's the ingredients for stuffed peppers?
The bell pepper is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple.
Wikipedia

Can I prep bell peppers the night before? ›

Bell peppers are a great thing to slice ahead of time for quickly adding to a meal. Once cut, store bell peppers in an air-tight container in your fridge. Use within 3 days or move to freezer.

Do I have to cover stuffed peppers when baking? ›

Cover the baking dish tightly with aluminum foil. Bake until the peppers are tender and the filling is heated through, about 35 minutes. Uncover and divide the remaining 1/2 cup cheese evenly over the peppers. Return to the oven and bake uncovered until the cheese is melted and browned, 8 to 10 minutes.

How long are uncooked stuffed peppers good for? ›

Did you know stuffed peppers can be frozen before cooking? Prepare and stuff the peppers as directed. Then, rather than baking, store the fully assembled peppers in an airtight container in the freezer for up to 3 months.

How do you know when stuffed peppers are done? ›

Cook them quickly at 400°F for 20 minutes, although you should always test your meat with an instant read thermometer (160ºF for a stuffing containing ground beef and 165ºF for a stuffing containing ground chicken, ground turkey or pieces of chicken). For softer peppers you can bake at 350°F for 35-40 minutes.

What goes good with stuffed peppers? ›

1. Salads
  • Green Salad. When you're wondering what to have with stuffed peppers, you can never go wrong with a simple green salad! ...
  • Cucumber Yogurt Salad. ...
  • Artichoke. ...
  • Watermelon and Feta Salad. ...
  • Rice. ...
  • Garlic Bread. ...
  • Quinoa. ...
  • Sauteed Broccoli.
Nov 16, 2023

Why do my stuffed peppers taste bland? ›

The problem stems from the common practice of boiling the peppers to start. The goal is to tenderize them before they're stuffed and baked, but generally the poor fellas are over-boiled, which results in their tendency to fall apart and, as noted, be flavorless.

Why are my stuffed peppers bitter? ›

In addition to not getting enough water, some other possible causes of bitter peppers are: Ripening: Peppers grow sweeter as they ripen and turn from green to red, orange, yellow, or purple. For the sweetest peppers, be sure they're fully ripe before picking.

Can you save stuffed bell peppers? ›

Freezing stuffed bell peppers is an excellent way to preserve their flavors and enjoy them at a later time. By following the proper steps for freezing and reheating, you can maintain their flavor and prevent freezer burn. Peppers wrapped in plastic wrap and foil will last 4-6 months in a deep freezer.

Why do you boil peppers for stuffed peppers? ›

If you bake peppers this way, they will take longer to cook and will hold their shape better. If you blanch the peppers and stuff them with raw ingredients, they could become too soft and fall apart during baking. So it's easier to stuff blanched peppers with an already-cooked mixture.

Should you cook or raw bell peppers? ›

Bell peppers, whether raw or cooked, are packed with vitamin C and various antioxidants. Eating them raw provides maximum vitamin C content, but cooking bell peppers can increase the availability of other nutrients. Roasting or grilling bell peppers enhances their natural sweetness and offers a delightful flavor.

How do you soften peppers quickly? ›

Cut peppers into rings or strips. Place peppers in a casserole dish with 2 tablespoons of water. Microwave, covered, on 100 percent power (high) for 2 minutes per cup of peppers or until crisp-tender, stirring once.

Why do you parboil peppers before stuffing? ›

The most common reason to parboil peppers is to soften them ready for stuffing so that they can then be baked in the oven. This recipe for Quinoa Stuffed Bell Peppers is the perfect example!

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