Stuffed peppers are a comforting classic dish that combines savory flavors with vibrant colors. This Instant Pot version brings out the best in the ingredients while cutting down on cooking time, making it perfect for busy weeknights. The peppers are filled with a delicious mixture of seasoned ground beef, rice, and aromatic spices, all topped with melted cheese. The pressure cooking process ensures the peppers are tender and the flavors are perfectly melded together. Enjoy these stuffed peppers as a hearty main course or pair them with a fresh salad for a well-rounded meal.
Ingredients
- 4 large bell peppers, tops cut off and seeds removed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 cup cooked rice
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup water or broth for the Instant Pot
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Sauté the Filling: Set the Instant Pot to the “Sauté” function and add olive oil. Once hot, add the chopped onion and garlic, cooking until the onion is translucent, about 3 minutes.
- Cook the Beef: Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Turn off the sauté function.
- Mix the Filling: Stir in the cooked rice, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper. Mix until everything is well combined.
- Stuff the Peppers: Spoon the beef mixture into each bell pepper, packing it tightly.
- Cook in the Instant Pot: Pour the water or broth into the Instant Pot. Place the stuffed peppers upright on a trivet inside the pot. Secure the lid and set the pressure valve to sealing. Select “Pressure Cook” (or “Manual”) and set the timer for 8 minutes.
- Quick Release: When the cooking time is complete, perform a quick release by carefully turning the pressure valve to venting.
- Add Cheese: Carefully remove the lid and sprinkle cheese on top of each pepper. Close the lid for another minute or two to allow the cheese to melt from the residual heat.
- Serve: Use tongs to remove the peppers from the pot. Serve hot, garnished with fresh parsley if desired.
Enjoy your flavorful and easy-to-make Instant Pot Stuffed Peppers!
