Instant Pot Stuffed Peppers Recipe

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Instant Pot Stuffed Peppers Recipe

This Instant Pot Stuffed Peppers recipe is a wholesome vegetarian dinner that comes together in minutes—all wrapped up in one neat, flavorful package.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: American

Servings: peppers

Author: Becky Hardin

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

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.

Video

Nutrition