Instant Pot Stuffed Bell Peppers
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Making instant pot stuffed bell peppers can’t get any easier than this! No pre-cooking of peppers or sautéing onion is needed. Simply fill with them and cook under pressure. Easy comfort food ready in no time!
Guys, have you tried making stuffed peppers? If you haven’t I highly recommend doing so. Juicy sweet peppers, ground beef & rice filling & tomato sauce complement each other and create a delicious dinner!
By the way, if you are looking for more pressure cooker recipes, check these out:
- Instant Pot Stuffed Pepper Soup
- Instant Pot Fried Rice
- Instant Pot Sweet Potato Gratin
- Instant Pot Bolognese Sauce
- Instant Pot Chicken Lentil Soup
Ingredients
- Sweet bell peppers
- Small onion
- Ground beef
- Cooked rice
- Marjoram
- Salt and pepper
- Tinned tomatoes
- Breadcrumbs
- Garlic
How long does it take to cook stuffed peppers in a pressure cooker?
When using medium-sized peppers like I did the 8 minutes active cooking time is all it takes to make these instant pot stuffed peppers.
However, the time needed to cook these bell peppers may vary. If you are using very large peppers then you might need to add an extra minute or two to the overall cooking time – just to be sure they are cooked through.
Now I used similar sized peppers but from 2 different producers and I noticed a slight difference in the tenderness. So please don’t be afraid to add more time if needed to adjust it to your needs.
How to make stuffed peppers in instant pot pressure cooker
If you know how to make beef and rice stuffed peppers in the oven, then all you need to do is use your instant pot instead of the oven. I like making instant pot stuffed peppers because it saves me time, energy and the peppers turn out extremely juicy.
To fill the peppers all you need to do is cut off the tops of the peppers. Then remove the seeds and membranes. When you are done, make the filling by combining finely chopped onion, garlic, beef, rice, marjoram, salt, black pepper and half of the tinned tomatoes (without the liquid). I use hands to mix this but you can also use a wooden spoon or a normal soup spoon. Just make sure you combine everything properly.
When you are done, fill each pepper to the top.
Now get your Instant Pot pressure cooker, pour in ½ cup water + the remaining tomatoes with juice. Insert in the steam rack and place the peppers onto it. You will fit 4 medium-large peppers in which will serve 4 people.
Lock the lid, place the steam release to the SEALING position and press MANUAL. Adjust the time to 8 minutes and you are done! Before opening the pot let the pressure drop naturally. It only takes about 4 minutes in this case.
I suggest letting it cool down slightly before serving as they will be piping hot.
Useful tips
- To make these pressure cooker stuffed bell peppers use any type of rice you like.
- Marjoram can be substituted with oregano.
- You can also add some fresh parsley to the filling.
- I sometimes add ketchup to the tomatoes right before serving to make the sauce richer.
- Great for meal prep: Cooked stuffed bell peppers can be stored in the fridge for up to 4 days!
- Optional – Top these stuffed bell peppers with shredded cheese right before serving!
Check out more Easy Instant Pot Recipes on my blog. Chicken Stock, Tortellini Soup, Chicken Paprikash … they all can be made in your Instant Pot!
Watch the video!
Instant Pot Stuffed Bell Peppers
Ingredients
- 4 bell peppers , medium
- 1 onion , small
- ½ pound ground beef (220 grams)
- 2 cups cooked rice , packed (300 grams)
- 1½ tablespoon marjoram
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves
- 3 tablespoons breadcrumbs
- 1 can tomatoes (14 ounces/400 grams)
- ½ cup water
Instructions
- Rinse the peppers. Cut off the top parts and remove all the membranes and seeds.
- In a bowl, combine together finely chopped onion, ground beef, cooked rice, marjoram, salt, pepper, minced garlic, breadcrumbs and ½ can of tomatoes (without their juice). Mix well using your hand or spoon.
- Fill each pepper with the mixture.
- Add water and the remaining tomatoes (with juices) to the inner pot of the instant pot. Insert the steam rack and place the stuffed peppers onto it.
- Lock the lid. Turn the steam release to SEALING and press MANUAL. Adjust the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the lid.
- Let the peppers cool down slightly before serving.
Notes
- This recipe was made in a 6-quart/6-liter instant pot.
- The cooking time does not include time needed for the pot to come to the pressure and release its pressure.
- If using large peppers you might need to adjust the cooking time slightly to make sure they are tender and the meat is cooked through.
- Marjoram can be substituted with oregano.
- This recipe is enough to fill 4 medium peppers. If you use large peppers you will need more filling.
- Optional: top cooked stuffed peppers with shredded cheese. You can also add some ketchup to the tomatoes to make it thicker and richer.
- The meat to rice ratio can be adjusted to your liking.
So do I cook rice seperately before mixing? I’m new to using a pressure cooker. Can I do instant rice?
Yes, you do cook it separately and instant rice will work great here.
Hi, these look really good, but why do you put the tomatoes in the bottom? Does that make a sauce? You don’t explain what to do with it, unless I missed that bit. Thank you!
Hi Amy. Yes, those tomatoes make a little sauce. I guess you can use water only, if you are not interested in the sauce. Sorry for the confusion!
I can’t wait to try this version. I made my own tonight and found your recipe when I looked for Instant Pot stuffed peppers. I have already made my filling and just wanted to know a cooking time for the peppers if all of the filling was pre cooked. Do you have any suggestions?
Hi Lindsay. I have to say I am not sure but I would probably try reducing the active cooking time by half (4 minutes). Then you will have to check yourself if the doneness of the peppers is OK for you. Hope this helps a bit.
I’d like to do this with double the meat and half the amount of rice – any suggestions as to how much longer I’d need to cook them?
Hi Chelsea, the meat should be ready in 8 minutes but if you feel more comfortable cooking it longer, then you can increase the cooking time by 1-2 minutes. Hope this helps.
I wanted to love this but the ground beef was not cooked all the way through. Put it in for 8 more minutes and it was still raw in the middle. Are you certain the ground beef shouldn’t be browned first? My first instant pot fail :(
Hi Amanda. I am sorry to hear that. I have never had anyone having problem with the beef not being cooked through. It does not need browning but you can do it if you don’t feel comfortable with the length of the cooking time. You could also increase the cooking time. However, this recipe works with the time stated in the recipe card so not sure how much time you would need to add as I am not sure what went wrong in your case.
Made this recipe and I must say WOW!!! I just can’t believe how good it taste . This is definitely not a once in a blue recipe .
Yay! Thank you so much for your comment and rating, Lilly! Hope you find more recipes you like on my blog.
I made these stuffed peppers tonight! I can’t get over how easy, quick and delicious they were! I took your advice and added ketchup to the mixture and a little on top, then some shredded cheese after they cooked. WOW! I really enjoyed it. Thanks!
You are welcome, Heather! :) I am so happy to hear you also tried adding ketchup and you liked it. Thank you for finding time to write the feedback and leaving rating.
I loved the recipe, I find it very easy to do. Thank you for sharing.
Glad to hear that! :) Thanks for finding time to write the feedback.
Tried this recipe it turned out well but my peppers would not stand at attention so I put them in coffee cups work well
What a great idea using coffee cups, Arthur! Thanks for finding time to write the feedback.
Delicious! My husband isn’t an easy critic when it comes to food and he loved this! My kids, not so much, but it had nothing to do with the taste but the general “pickiness” of kids. Very easy to put together for a quick weeknight dinner! I will be making again for sure!
Thanks so much for your feedback! Glad to hear your husband loved it too! :)
Made these tonight for the first time, and they were delicious! I swapped the ground beef for ground turkey and cooked them for ten minutes (only because I couldn’t tell if the turkey was fully done or not). They were SO tasty, and I will definitely be adding them to our recipe rotation.
Have you ever doubled the recipe and frozen half?
Thank you for sharing this!!
I am so delighted to hear that, Haley! :) I haven’t tried doubling the recipe and freezing so I am afraid I am no help here. Thanks so much for finding time to leave a comment & rating.
Can you substitute Tomatoes for the Bell Peppers? I made stuffed tomatoes basically the same way, bit different on spices and we use ground turkey not ground beef. I used to only use the oven, but Summers it’s too warm. So years ago I started using the microwave. It’s about 16 min cooking time, but makes a mess every time, plus now fearful of cooking in the microwave with new studies and all. Plus every once in awhile it over hears the microwave and it’ll blow the surge protector, then I’m unsure how long it cooked. I’d love to make them in my 6qt IP!
Monique, I haven’t tried making tomatoes in the IP but I don’t see a reason why you couldn’t. The only thing is adjusting the active cooking time – I would go with only 4-5 minutes. It should be enough for the ground turkey as well as the tomatoes. However, you will have to try it for yourself to see. Hope this helps.
Monique-
Stuffed tomatoes are a family tradition and STAPLE in the summer around here. I’ve about lost my marbles waiting for them to take 2 hours to cook in the heat. It just occurred to me today that the Instant Pot might help. Dying to know- did you make these? Please share the results if you did. Pre-cook the meat? How much time? TIA
Looks like a great recipe, does the ground meat need to be cooked first or does it go into the peppers uncooked?
Hi Casey. Thank you! No, no need to cook the meat ahead. It goes in uncooked.
I have the 8 qt IP, it does not have a manual button on it. Do I use the pressure cook button for 8 min?
Yes, Cheryl. Pressure cook it for 8 minutes.
Just a note. It’s helpful when listing a can of anything as an ingredient to mention what size can you’re talking about. Imagine a recipe that just said a spoonful of salt…
Hi Glenn. If you check my recipes there is always stated amounts for the exact reason you mentioned. I must have missed it here so thank you for catching this mistake. One can in this case is 14 ounce (400g).
Okay, another reason I really need an instant pot. I see so many great recipes that I’d love to try and stuffed peppers is definitely one of them.
Oh Stephanie, you definitely need one! I love cooking in it! :)
I miss my mom’s stuffed peppers! I’ve been trying to find a recipe that resembles hers and I think I found it in yours! Yay!! I love cooking with my instant pot and I can’t wait to try your delicious recipe! I love that you used vibrant bell peppers! Beautiful photos!
Happy to hear that, Elaine :) Hope you enjoy them!
I love easy recipes like this. Stuffed peppers are my favorite!
Thank you, Shadi! :)
I was excited to find an instant pot shortcut recipe for stuffed peppers. I made these and used 2 tbsp of fresh herbs (parsley and oregano) instead of dry and I also added shredded cheddar to the stuffing. Did everything else the same. Cooked for 9 min on manual pressure cook in my instant pot. I thought they were very bland and parts of the beef and onion were uncooked. I would not recommend using raw beef and onions. I would saute the onions and garlic in oil, with spices, then brown the beef. This recipe also needs about 2 more teaspoons of salt. I’m not sure if the instant pot mutes flavor but it was devoid of seasoning even with the fresh herbs and addition of cheese. It was edible but terribly bland and one-note with flavor and texture.
Hi Lo. Fresh herbs cooked under high heat lose their taste and for that reason you should use dried herbs only in this recipe.
Another vote for the Instant Pot! I love it that you can make stuffed bell peppers in that beast! Pinning and sharing…thanks for the great recipe!
Thanks so much, Traci!
You made this classic comfort food dish a breeze to make. Can’t wait to break out the insta pot and give it a try.
Let me know what you think!
I made this the other night, made a few adjustments based off a family recipe. The raves were amazing! Thank you so much. You’ve made a family favorite I would make only a few times a year due to the work, into something we’ll be having monthly!
Thanks so much for the feedback, Kelly! I am happy to hear that this recipe made your life a bit easier and you’ll be able to make it more often :)
I made the stuffed peppers tonight. Followed easy directions to the letter! I even cooked my rice in my IP first. They were delicious!!! Thankyou for posting!
Thanks for your feedback, Karen! Happy to hear you liked this recipe and I hope you find some more inspiration for cooking on my blog :)
what is the other option other than “manual”? I guess I have a newer version of instant pot
Just pressure cooking. Any setting you have that does the normal pressure cooking should be the one. Hope this helps.
Manual is not on the bigger settings.
What do you put it at steam?
Hi Ruthanne, I am not sure what type of instant pot you have but manual = pressure cooking. Always cook on high unless otherwise stated. I haven’t developed this recipe for steaming so I don’t know if it would actually work. Hope this helps.
Made recipe and turned out AMAZING!
Great to hear that, Robin! You might also like the Instant Pot stuffed pepper soup I have on blog so :)