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I love serving these sweet and spicy Instant Pot Stuffed Peppers on a cold winter night. I’ve taken rice, diced tomatoes, shredded cheese, and a few savory spices and stuffed them into fresh peppers for a healthy vegetarian meal, all in one neat package.
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Pin ItEasy Instant Pot Stuffed Peppers
When I’m short on time but craving a healthy vegetarian meal, these Instant Pot stuffed peppers are one of my go-to recipes. With just a handful of ingredients, it takes less than 30 minutes to prepare, so I can quickly get a meal on the table and into hungry mouths.
When I have a little more time and want something hearty and satisfying, I make these stuffed peppers. They’re every bit as delicious and always a crowd-pleaser.
Tips for Beginners
- Create perfect bell pepper vessels. To create a good vessel for the delicious filling, turn each pepper on its side and slice the top (including the stem) off. Carefully remove the center and any seeds.
- Replace the individual spices. You can use 2 tbsp of taco seasoning instead of each spice if you’d like.
- Add protein. Feel free to add cooked ground beef, chicken, or turkey to the rice mixture for a protein boost.
- Prepare in a Crockpot. Pour ½ cup of water into the base of a crockpot, then place the stuffed peppers upright. Cover, cook on low for 6 hours or high for 3 hours, and sprinkle the remaining cheese over the top in the last 30 minutes.
Instant Pot Stuffed Peppers Recipe
Equipment
- Instant Pot
Ingredients
- ¾ cup water chicken or vegetable broth also work
- 2 cups cooked rice cooled, use white, brown, or instant rice
- 10 oz. diced tomatoes 1 can, fire roasted would also work
- 1½ cups shredded cheese divided, use your favorite
- 2 cloves garlic minced
- 2 tsp ground chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground paprika
- 4 bell peppers seeds and stems removed, any color works, equal sized
Video
Instructions
- Add the trivet insert to the Instant Pot and pour the water into the Instant Pot.¾ cup water
- In a large bowl, stir together the cooked rice, diced tomatoes, 1 cup shredded cheese, minced garlic, chili powder, cumin, garlic powder, onion powder, and paprika. Stuff each of the peppers with ¼ of the rice mixture.2 cups cooked rice, 10 oz. diced tomatoes, 1½ cups shredded cheese, 2 cloves garlic, 2 tsp ground chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp ground paprika, 4 bell peppers
- Place the peppers in the Instant Pot, making sure they stand upright so the filling doesn’t spill out. Divide the remaining ½ cup of cheese over the top of the peppers.
- Attach the lid and ensure the valve is in the sealing position. Cook on Pressure Cook-High for 10 minutes. Then allow the pressure to release naturally for 10 minutes. Switch the valve to venting and allow any additional pressure to release.
- Serve the peppers garnished with chopped cilantro or parsley.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Instant Pot Stuffed Peppers Step by Step
Gather your ingredients: Gather everything. Get the Instant Pot ready by adding the trivet insert to the Instant Pot and pouring ¾ cup of water into it.
Combine the filling ingredients: In a large bowl, stir together 2 cups cooked rice, a 10 oz. can diced tomatoes, 1 cup shredded cheese, 2 cloves minced garlic, 2 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp paprika. Stuff each of the peppers with ¼ of the rice mixture.
Cook the peppers: Place the peppers in the Instant Pot, making sure they stand upright so the filling doesn’t spill out. Divide the remaining ½ cup cheese over the top of the peppers.
Cook peppers: Attach the lid and ensure the valve is in the sealing position. Cook on Pressure Cook-High for 10 minutes, and then allow the pressure to release naturally for 10 minutes. Switch the valve to venting and allow any additional pressure to release.
Serve: Serve the peppers garnished with chopped cilantro or parsley.
How to Store
These stuffed peppers can be made up to 2 days in advance of when you plan to serve them. Store the peppers in an airtight container in the refrigerator until ready to reheat.
Store leftover instant pot stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat standing upright in a baking dish in a 350°F oven for 15-20 minutes, or until heated through.
Freeze instant pot stuffed peppers in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I like to serve these stuffed peppers with a hearty bowl of ham and lentil soup or a kale salad for a vegetarian option. For dessert, a warm blueberry crisp always hits the spot.
