Instant Pot Stuffed Bell Peppers

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These delicious Instant Pot Stuffed Bell Peppers make a perfectly balanced meal of beef, rice, and vegetables. Using a pressure cooking to speed the process, this recipe can be on your table in 45 minutes.

 Stuffed Bell Peppers

I don’t usually cave to new kitchen gadgets and fads. That’s why I’m new to the Instant Pot game. I’m not usually into ricers, and steamers, and such. And, I didn’t see the need for an instant pot.

Consequently, that all changed when I went to a blog retreat and got to experience first hand how quick and easy an Instant Pot is to use. As well, can I just say how incredibly fun blog retreats are! Take a minute to meet my blogger friends. Here are some of their Instant Pot pressure cooker and other recipes to try.

  1. Instant Pot Beef Barbacoda Tacos from Christy
  2. from Stacey, Instant Pot Stuffed Cabbage Soup
  3. Instant Pot Cubed Steak and Gravy from Brandi
  4. from Liz, Instant Pot Chicken Cacciatore
  5. Instant Pot Butter Beef from Leah
  6. from Melissa, 20 Instant Pot Dinners
  7. and for dessert let’s have Fluffy’s Salted Oreo Bars from Ashley

If you’re late to the game as well, an Instant Pot is a brand of Pressure Cooker. It’s been redesigned, revamped, and updated for the new millennium. And, it pressure cooks recipes in a fraction of the time of stovetop or oven cooking.

Instant Pot Stuffed Bell Peppers is a super simple first recipe to make if you are new to Instant Pot cooking too!

 Instant Pot Stuffed Bell Peppers

Instant Pot Stuffed Bell Peppers

  1. The stuffing is mixed together in a bowl then stuffed in the peppers and placed in the pressure cooker. From there, the Instant Pot does all the work. In less than 30 minutes, Instant Pot Stuffed Bell Peppers will be ready to serve your family.
  2. A couple of tips, I prefer a lean ground beef for this recipe so that the bottom isn’t swimming in fat. Ground turkey would be wonderful too.
  3. I’m not particularly fond of green bell peppers. Use what you have on hand or what you enjoy the most. As you can see, I used red, yellow, and orange peppers. (This recipe makes 5 stuffed peppers.)
  4. Additionally, I used brown boil-in-a-bag rice, but you can use white rice. It does need to be the quick-cooking boil-in-a-bag kind.

Full of flavor and made with simple ingredients, this recipe is sure to become a family favorite. Sharing this recipe with others at The Country Cook and Southern Bite.

Instant Pot Stuffed Bell Peppers

Instant Pot Stuffed Bell Peppers

Instant Pot Stuffed Bell Peppers make a delicious balanced meal of beef, rice, and vegetables. An Instant Pot pressure cooker speeds the cooking process, making getting on the table quicker and more stress-free.
Author: Paula
5 from 6 votes
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Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings


  • 5 bell peppers any color
  • 1 small white onion diced
  • 1 small tomato diced
  • 1 pound extra lean ground beef
  • 1 boil-in-bag white or brown rice uncooked
  • 1 large eggs beaten
  • 1 and 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 and 1/2 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 15 ounces tomato sauce divided
  • 1/2 cup water
  • 2 cups mozzarella shredded, or cheddar cheese
  • 1 teaspoon dried or fresh parsley for garnish optional


  • Slice the top off the peppers and remove the seeds.
  • Dice the tops that you cut off and mix with onion, tomato, ground beef, egg, rice, salt, pepper, Italian seasoning, garlic powder, 1/4 cup tomato sauce, and 1 cup shredded cheese
  • Stuff the peppers with the meat mixture
  • Pour 1/2 cup tomato sauce and 1/2 cup water in the bottom of a 6 quart Instant Pot.
  • Place a trivet in the Instant Pot and sit the stuffed peppers on the trivet
  • Lock the Instant Pot Lid and make sure it is turned to 'sealing'
  • Cook on high pressure for 20 to 25 minutes.
  • Allow the pressure to release naturally
  • Open the lid and pour remaining tomato sauce on top of the peppers followed by the shredded mozzarella cheese.
  • Close the lid and allow the cheese to melt.
  • Serve the peppers with the tomato liquid in the bottom of the cooker
  • Garnish with parsley, if desired.


Calories: 347kcal | Carbohydrates: 19g | Protein: 36g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 145mg | Sodium: 1710mg | Potassium: 1187mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5573IU | Vitamin C: 202mg | Calcium: 194mg | Iron: 5mg
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As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share with your friends.


  1. 5 stars
    I love using my Instant Pot and this recipe is great. So easy! I love that you don’t have to brown the meat first!

  2. When I cook this in the oven I have to brown the meat cook the rice and boil the peppers until soft. So I don’t have to do any of this?

  3. The recipe calls for only 1 cup shredded cheese. Instruction #2 says to add the 1 cup shredded cheese to the beef mixture then later after the peppers are cooked, it says to “Open the lid and pour remaining tomato sauce on top of the peppers followed by the shredded mozzarella cheese.”
    Unless I missed something, there would be no more cheese to add since it was all used up in the beef mixture. What did I do wrong?

  4. Hi Kelly!I apologize mocialistsalk .com I have not made this in my slow cooker. But you”ve intrigued me to give it a try! I”ll have to work on a slow cooker version of this recipe. Let me know if you do make it in a slow cooker and how it turns out.

  5. Thank you for info on instant pot!
    Can’t wait to get one and try! Can you give info the best place and kind to purchase? Thanks again for all the tips!

5 from 6 votes (4 ratings without comment)

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