Deliciously satisfying & easy Instant Pot Stuffed Peppers will be a dinner-time hit for the whole family! A flavorful, cheesy, filling meal!
“These are LOADED” – Mr. FFF
Oh yea. You better believe these are the most LOADED stuffed peppers that will ever grace your MOUTH.
More loaded then the Mediterranean grilled stuffed peppers…and a lot more easy due to the whole not having to grill them thing!
They’re also cheesy and carby and juicy and just so freaking satisfying.
There’s a place for cauliflower-rice filled whole30 stuffed peppers, but sometimes you NEED some “real” rice, you feel me?
Needless to stay, the combination of LOADED and SATISFYING is going to make these little gems your new favorite dinner.
Why you will LOVE This Recipe
I’m ALL for a new recipe that uses one of my favorite kitchen gadgets- the instant pot, that it- and today’s recipes is one of those! That’s right, these stuffed peppers in instant pot are delicious, comforting, healthy, AND easy to make thanks to our trusty instant pot. You’ll feel good about cooking up a pot of them for your crew because of the healthful ingredients used to make them and how quick they are to throw together in a pinch on one of those nights you totally forgot to meal plan for dinner! Stuffed Peppers to the rescue!
Ingredients Needed
My favorite recipes are the ones that call for ingredients that I can pronounce. Whole, healthy ingredients bring so much flavor to recipes, but also benefit our bodies nutritionally. Healthier food equals more energy and a better functioning body, and isn’t that something we ALL want? Here’s what you’ll need to make these healthy stuffed bell peppers instant pot:
- White Rice ( I used Jasmine)
- Water
- Salt
- Ground Beef
- Grated Mozzarella Cheese
- Grated Parmesan Cheese
- Onion
- Fresh Parsley
- Italian
- Fresh Garlic
- Nutmeg
- Fire Roasted Crushed Tomatoes
- Large Red Bell Peppers
The Best Way to Cut Stuffed Peppers
When preparing your ingredients to make instant pot stuffed bell bell peppers, you might be wondering how to cut the peppers. I recommend keeping the bell peppers whole and just slicing off the tops to add the filling! This will work well for cooking them in the instant pot.
How to make Insant Pot Stuffed Peppers
Cook the Rice
Bring the rice, water and some of the salt to a boil in a large pot on the stovetop. Once boiling, lower the temperature, cover the pot and simmer until the rice is light and fluffy.
Mix
Once the rice is cooked, mix it with the raw ground beef, a bit of each cheese, onion, parsley, garlic and seasonings until everything is well incorporated. Add in the crushed tomatoes and mix once again.
Prepare
Cut the tops off the peppers and remove the seeds and membranes from inside them. Pour a cup of water into the instant pot and then place a trivet inside, placing the peppers cut-side up onto the trivet. Fill the peppers to the brim with the filling!
Cook
Set the instant pot to sealing and cook for 9-10 minutes. Do an instant steam release, then add the rest of the cheese to the tops of the peppers and place the lid back on so it can melt.
Serve
Sprinkle some minced fresh parsley over top of the stuffed peppers and DEVOUR!
How to cook these in the Oven
If you’re LOVING the sound of stuffed peppers on the menu for tonight, but don’t have an instant pot, FEAR NOT! Similar to whole30 stuffed peppers, you can easily make these ones up in the oven as well! Simply follow the instructions in this recipe, but instead of using raw ground beef, I recommend cooking it in a frying pan before mixing it with the other filling ingredients. Next, fill your peppers and bake them in a 350 degree oven for about 20-30 minutes or until the peppers begin to soften.
Serving Suggestions
The sides to a tasty, filling main dish can really make the meal! Alongside these stuffed peppers, I love serving some healthy greens to finish it off such as a cobb salad without the chicken, a watermelon feta salad to brighten up the plate, or a raw summer roll salad.
How to store Instant Pot Stuffed Peppers
Once cooked, these stuffed peppers can be stored in an airtight container in the fridge for up to 4-5 days. To reheat, slice them in half and then heat up in the oven at 350 degrees Fahrenheit until hot. To freeze, store the peppers in an airtight freezer safe container for up to 3 months.
Stuffed Peppers fAQ
When cooking stuffed peppers in the instant pot, you don’t need to cook the meat first, which is nice because it skips a step! If you cook them in the oven, however, it’s best to cook the meat first.
The beauty of using an Instant Pot to cook your stuffed peppers is that it is SO snug that the peppers won’t fall over while cooking!
I recommend cooking your stuffed peppers before freezing them! This way, when you’re hungry and ready to enjoy them, you don’t need to thaw them and then bake them too- it’ll save you time.
More easy and healthy dinner recipes
- beef and cabbage pasta bowls
- instant pot turmeric chicken and vegetables
- paleo easy gluten free healthy sesame chicken
Instant Pot Stuffed Peppers
Ingredients
- 1/2 Cup White rice (i used jasmine)
- 1 Cup Water
- 1 1/4 tsp Salt, divided
- 1 Lb 93% ground beef
- 1/2 Cup Grated Mozzarella cheese, divided (2 oz)
- 1/2 Cup Grated Parmesan cheese, divided (2 oz)
- 1/3 Cup Onion, minced
- 1/4 Cup Fresh parsley, minced (+ additional for garnish)
- 2 tsp Italian seasoning
- 1 tsp Fresh garlic, minced
- Pinch of ground nutmeg
- 15 oz Fire roasted crushed tomatoes
- 4 Very large red bell peppers
Instructions
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Combine the rice, water and 1/4 tsp of the salt in a large pot and bring to a boil. Once boiling, cover and reduce the heat to simmer for 20 minutes, or until the rice is tender.
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Once cooked, mix the rice and the raw ground beef in a large bowl. Add in 1/4 cup of each cheese, onion, parsley, Italian seasoning, garlic, nutmeg and remaining 1 tsp of salt and mix well.
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Add in the crushed tomatoes and mix well.
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Cut the tops off the peppers and gently remove the seeds and membranes from inside.
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Place 1 cup of water in your Instant Pot, and then place the trivet inside. Place the peppers, cut-side up, in the pot.
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Fill the peppers to the brim (they will be really full) with the filling.
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Cover, make sure the lid is set to sealing, and cook for 9-10 minutes (if you want your peppers on the softer side, do 10 minutes)
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Do an instant steam release and sprinkle on then rest of the cheese. Cover the lid to let the cheese melt for a minute or two.
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Sprinkle with fresh parsley and DEVOUR!
Nutrition
For This Recipe, I recommend:
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