Instant Pot Stuffed Bell Peppers

Short description
These Instant Pot stuffed bell peppers feature tender, colorful peppers filled with a savory combination of seasoned ground beef, rice, tomatoes and sharp Cheddar. Pressure cooking cuts the usual bake time in half while locking in moisture and flavor—perfect for busy weeknights or efficient meal prep.

Why You’ll Love This Recipe

  • Quick yet impressive—about 35 minutes from start to finish

  • Balanced nutrition: protein, vegetables and moderate carbohydrates in one dish

  • Minimal cleanup: sautéing and steaming occur in the same appliance

  • Family-friendly flavors with mild seasoning

  • Easily adaptable to different meats, grains or cheeses

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 4 large bell peppers (red, orange or yellow), tops trimmed and seeded

  • 2 tablespoons olive oil

  • ½ medium yellow onion, diced

  • 4 cloves garlic, minced

  • Kosher salt and freshly ground black pepper, to taste

  • 12 ounces lean ground beef (90 % lean)

  • 2 plum tomatoes, cored and diced

  • ¼ cup low-sodium chicken broth

  • 2 tablespoons tomato paste

  • 1 tablespoon chili powder

  • 2 teaspoons fresh thyme leaves

  • 1 ½ cups shredded sharp Cheddar, divided

  • ¾ cup cooked white or brown rice

  • 1 tablespoon chopped fresh parsley, for garnish

directions

  1. Prepare the peppers. Slice about ½ inch off the tops; finely chop the trimmed tops and discard stems. If needed, level the pepper bases so they stand upright.

  2. Sauté the aromatics. Select High Sauté on the Instant Pot. Heat the olive oil; add the chopped pepper tops, onion, garlic, ½ teaspoon salt and several grinds of pepper. Cook for 4 minutes until softened.

  3. Brown the beef. Add the ground beef, breaking it up until no longer pink, about 4 minutes.

  4. Build the filling. Stir in diced tomatoes, broth, tomato paste, chili powder, thyme, 1 teaspoon salt and more pepper. Simmer 3–4 minutes until slightly thickened. Fold in 1 cup Cheddar and the cooked rice; adjust seasoning to taste. Cancel sauté mode.

  5. Stuff the peppers. Spoon the hot filling evenly into the hollowed peppers. Wipe out the pot insert.

  6. Pressure-cook. Place the rack in the pot and pour in ¾ cup water. Arrange stuffed peppers upright on the rack. Lock the lid and cook on High Pressure for 5 minutes. Perform a quick release (about 1 minute).

  7. Finish with cheese. Sprinkle the remaining ½ cup Cheddar over the peppers. Close the lid (no heat) for 1 minute to melt. Transfer peppers with tongs and garnish with parsley.

Servings and timing

  • Yield: 4 stuffed peppers (1 pepper per serving)

  • Active preparation: 25 minutes

  • Pressure-cook time: 5 minutes

  • Total time: approximately 35 minutes (including pressurizing and release)

Variations

  • Lean turkey version: Substitute ground turkey for beef; reduce salt slightly.

  • Vegetarian: Replace meat with 1 cup canned black beans and ½ cup corn kernels.

  • Quinoa-stuffed: Swap the rice for cooked quinoa for extra protein.

  • Tex-Mex: Add ½ cup salsa and ½ teaspoon cumin; top with Monterey Jack.

  • Low-carb: Omit rice and double the beef or use riced cauliflower instead.

storage/reheating

  • Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

  • Freeze: Wrap individual peppers tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

  • Reheat: Microwave (covered) on 70 % power for 2–3 minutes, or bake at 175 °C / 350 °F for about 15 minutes, until the center reaches 74 °C / 165 °F.

  • Tip: Reheat only the portion you intend to eat to maintain quality.

FAQs

1. Can I cook the rice inside the peppers from raw?

Precooking the rice ensures separate grains and prevents excess moisture; raw rice would need extra liquid and time, over-softening the peppers.

2. How do I keep the peppers upright during cooking?

Select peppers with flat bases or trim a thin slice from the bottom. Packing them snugly on the rack also provides support.

3. May I use frozen bell peppers?

Whole frozen peppers tend to become overly soft under pressure. Fresh peppers deliver better structure and presentation.

4. What size Instant Pot works best?

A standard 6-quart model fits four medium-large peppers on the rack. Larger models also work; avoid stacking peppers in two layers.

5. Can I double the recipe?

Yes, provided the peppers remain below the “MAX Fill” line. Keep the water amount (¾ cup) and pressure-cook time the same.

6. Which rice variety is ideal?

Long-grain white or brown rice that is fully cooked and cooled stays separate. Aromatic varieties like basmati can become mushy.

7. How spicy are these peppers?

The chili powder provides gentle warmth. For more heat, add diced jalapeño or a pinch of cayenne to the filling.

8. Is it safe to use raw meat in the filling?

Yes. Browning the meat in the sauté step fully cooks it, and the pressure cycle raises the filling well above 71 °C / 160 °F.

9. What cheeses substitute well for Cheddar?

Monterey Jack, pepper Jack or smoked Gouda melt smoothly and complement the tomato-based filling.

10. Can I assemble the peppers ahead of time?

Absolutely—stuff the peppers up to 24 hours in advance, refrigerate, then pressure-cook just before serving. Expect the pot to reach pressure about a minute slower due to the cold start.

Conclusion

Instant Pot Stuffed Bell Peppers turn a classic comfort dish into a swift, one-pot meal without sacrificing flavor. Flexible filling options, straightforward storage instructions and reliable weeknight timing earn this recipe a well-deserved place in your regular rotation. Enjoy vibrant presentation, balanced nutrition and satisfying taste—all achieved in well

Print

Instant Pot Stuffed Bell Peppers

A simple and flavorful recipe for cooking tender salmon with a tangy lemon garlic sauce using the Instant Pot.

  • Author: sarra
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 4 salmon fillets
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 lemon, sliced
  • 1/2 cup chicken broth or water
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Season the salmon fillets with salt, pepper, dried parsley, and thyme.
  2. Turn the Instant Pot to the ‘Saute’ setting and heat the olive oil.
  3. Add the minced garlic and cook for about 1 minute, until fragrant.
  4. Pour in the chicken broth or water, then place the lemon slices on the bottom of the Instant Pot.
  5. Place the salmon fillets on top of the lemon slices.
  6. Close the lid and set the Instant Pot to ‘Manual’ for 3 minutes on high pressure.
  7. Once cooking is complete, quickly release the pressure.
  8. Carefully remove the salmon fillets and serve with the lemon garlic sauce from the pot.

Notes

  • You can serve this salmon with rice, quinoa, or vegetables.
  • For a richer flavor, add a tablespoon of butter to the sauce after cooking.
  • If you prefer a crispier salmon skin, sear the fillets in a hot pan after cooking in the Instant Pot.

Nutrition

  • Serving Size: 1 fillet
  • Calories: 280
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 26g
  • Cholesterol: 70mg

Keywords: salmon, Instant Pot, lemon, garlic, quick meal, healthy

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