Instant Pot Stuffed Peppers Recipe

Course: Dinner

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: peppers

Calories: 327kcal

The instant Pot Stuffed Peppers recipe is a healthy dinner all wrapped up in one neat package that your family will love.

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 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 ounces diced tomatoes, 1½ cups shredded cheese, 2 cloves garlic, 2 teaspoons ground chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon 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.

You can use vegetable or chicken broth in place of the water for more flavor.
Use pre-cooked white or brown rice, or substitute with instant rice.
You can use fire-roasted diced tomatoes for a smokier flavor.
I used Monterey jack cheese, but you could use whatever cheese you like, such as cheddar, mozzarella, or provolone.
In place of the spices, you can use 2 tablespoons of taco seasoning.
Feel free to use any color bell peppers you like!
Feel free to add some cooked ground beef, chicken, or turkey to the rice mixture for a protein boost!
Look for equal-sized bell peppers for the most even cook time.
To create perfect bell pepper vessels, turn each pepper on its side and slice the top (including the stem) off. Carefully remove the center and any seeds.

Storage: Store instant pot stuffed peppers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.