Stuffed Bell Peppers Instant Pot With Rice and Ground Beef

Instant Pot Stuffed Peppers are made with all the delicious flavors of the classic recipe--just in a fraction of the fourth dimension!

Looking for more than Instant Pot Recipes? Check out Instant Pot Pot Roast, Instant Pot Beefiness Stew, and Instant Pot Lasagna.

Growing upwards, we spent many Sundays enjoying dinners at my grandparent's house. My Papa made classics similar Pot Roast and Chicken Pot Pie, which were simple and delicious.

I took my Papa's recipe for Stuffed Peppers and adapted it for the Instant Pot.

This recipe for Instant Pot Blimp Peppers has all the classic flavors of the original recipe--from the tender peppers to the flavorful rice filling, to the tangy tomato sauce. Plus there is no demand to par-boil the peppers before stuffing--they volition soften up perfectly equally they melt in the Instant Pot.

This recipe is unproblematic, archetype, and comforting. Information technology is easy enough to make for a weeknight dinner, but also makes a perfect Sunday Supper enjoyed with family unit and friends.

How To Make Instant Pot Blimp Peppers

I dear using my Instant Pot to fix these stuffed peppers considering not only tin I quickly prepare Instant Pot rice to apply for the filling, the moist heat cooks the peppers to perfection, while not drying out the filling.

Pace One: Set Rice

The first step is to prepare the rice. You can employ leftover rice or prepare white or brown rice. I typically fix Instant Pot Chocolate-brown Rice for this recipe.

Pro Tip: I always recommend making extra rice and using the leftovers for another dinner or to freeze and pull out for a future meal.

Step Two: Gear up Stuffed Pepper Filling

One time the rice is cooled slightly, you tin prepare the filling. If you desire to absurd the rice down speedily, spread out the rice onto a sheet pan and pop it in the freezer for five-10 minutes.

I find it is best to utilize your hands to mix together the rice, meat, seasonings, and egg, but yous can certainly use a spoon.

Information technology is of import to note the egg is added to aid bind the meat and rice together with the sauce, only you tin can exit it out with no major impact--which is perfect for anyone with an egg allergy.

Pace Three: Fix the Peppers

A 6 quart Instant Pot volition fit 4 large blimp peppers on the trivet. An 8 quart Instant Pot, can fit upwards to v peppers. This recipe will brand 4 big blimp peppers or five medium stuffed peppers.

When selecting peppers to use for Instant Pot Stuffed Peppers, yous tin can apply whatever colour you like. However, you do desire to look for peppers that are uniform in size and have a flatter bottom--so avoid selecting peppers that are long and skinny. Yous desire your peppers to stay upright when placed on the trivet in the Instant Pot.

Remove the tops of the peppers and so scoop out the seeds and ribs, leaving the pepper intact. Split up the stuffing evenly betwixt the peppers.

Pace Four: Force per unit area Cook Peppers

Place the trivet inside the Instant Pot. Pour in cold water and identify the peppers upright on the trivet. Spoon the remaining tomato sauce on top of each pepper.

For this recipe, I find that cooking on High Pressure for fifteen minutes, with a natural pressure release is the perfect amount of fourth dimension to cook these peppers evenly. To be sure your peppers are cooked fully, place an instant thermometer inside the center of the pepper and exist sure the filling has reached 165 degrees.

To serve your peppers, they are great as is, or with a side of mashed potatoes--talk most carbs on carbs! Merely that is how I grew up eating stuffed peppers and is something I still require to this day!

More Instant Pot Beefiness Recipes

• Instant Pot Hamburger Helper
• Instant Pot Beef Stroganoff
• Instant Pot Beef and Barley Soup
• Instant Pot Mongolian Beef
• Instant Pot Corned Beef and Cabbage

If yous tried out this recipe for Instant Pot Stuffed Peppers, I would beloved for y'all to get out a annotate below.

• ▢ 4 large or five medium peppers
• ▢ 1 ½ cups cooked rice
• ▢ i pound ground meat beef, turkey, or chicken
• ▢ 14 ounces love apple sauce divided
• ▢ 2 teaspoons garlic powder
• ▢ 1 teaspoon onion pulverisation
• ▢ ½ teaspoon footing pepper
• ▢ 1 teaspoon salt
• ▢ 2 teaspoons paprika
• ▢ ane tablespoon Worcestershire sauce
• ▢ 1 big egg, beaten optional

Cook Mode Prevents your screen from going dark while preparing the recipe.

To Prepare Rice

• Rinse and drain ane cup dry rice. Add the rice and i cup of cold water to the Instant Pot. Cook on HIGH pressure for 3 minutes for white rice, 22 minutes for chocolate-brown rice. Let pressure release naturally. Remove the rice from the inner pot and rinse and render the inner pot to the force per unit area cooker.

For the Stuffed Peppers

• Once the rice has cooled slightly, mensurate out 1 ½ loving cup cooked rice into a big mixing basin. Add in the ground meat, seasonings, Worcestershire Sauce, and 1 cup of the tomato sauce. Mix well to combine.

• Identify a trivet inside the Instant Pot and so cascade in 1 and ½ cups cold h2o.

• Cut off the tops of each pepper and remove seeds and core. Separate the rice mixture evenly betwixt the peppers.

• Place the peppers on the rack so peak each pepper with 1-2 tablespoons of the remaining lycopersicon esculentum sauce.

• Place hat on pressure cooker and exist certain vent knob is pointed to sealed. Melt on high force per unit area for 15 minutes, by selecting transmission or pressure cook and using the +/- buttons to adjust the time.

• In one case cook time has elapsed let pressure release naturally, or for at to the lowest degree x minutes. Test the internal temperature to exist sure that 165 degrees has been reached. If not, cook for an boosted three-v minutes.

• It is best to employ peppers that are the same size and fairly flat on the lesser. Any color pepper works for this recipe.
• Omit the egg if you lot take an egg allergy--the recipe will still piece of work.
• I recommend using depression sodium lycopersicon esculentum sauce and Worcestershire sauce to command the sodium in this recipe.
• Leftover Instant Pot Blimp Peppers will keep in the fridge for up to 3 days or can be frozen for up to 3 months.
• Melt every bit much rice as desired and save leftover rice for some other recipe. I notice that preparing at least 2 cups of dried rice at any time is best when using an eight quart pressure cooker.
• For High Altitude Cooking check out Instant Pot Distance Adjustments.

Calories: 196 kcal | Carbohydrates: 20 g | Protein: 19 grand | Fat: 4 g | Saturated Fat: two g | Cholesterol: 47 mg | Sodium: 816 mg | Potassium: 683 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 908 IU | Vitamin C: 69 mg | Calcium: 30 mg | Iron: three mg

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Hi, I am Kristen, creator of A Heed "Total" Mom. I believe that making a wholesome family meal does not need to exist hard or expensive! I love zero more than to share with y'all delicious solutions for your hungry family.

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