If you’re looking for a delightful and fuss-free dinner that brings bold flavors and beautiful color to your table, this Instant Pot Stuffed Peppers Recipe is an absolute game-changer. Packed with a savory blend of seasoned rice, tomatoes, and melty cheese, all nestled inside vibrant bell peppers, it’s a comforting dish that pleases the whole family. The Instant Pot speeds up the cooking time without sacrificing any of the rich textures or flavors you crave, making it perfect for busy weeknights or whenever you want a hands-off, crowd-pleasing meal.
Ingredients You’ll Need
The magic of this recipe comes from a handful of simple yet essential ingredients that each bring something delicious to the party. From the tender bell peppers that cradle the filling to the aromatic spices that elevate every bite, these ingredients make the dish both vibrant and satisfying.
- ¾ cup water: The cooking liquid that creates the perfect environment in the Instant Pot to steam the peppers just right.
- 2 cups cooked rice: Acts as the hearty base of the stuffing, offering texture and comfort; feel free to use white, brown, or instant rice.
- 10 oz. diced tomatoes: Adds juicy bursts of freshness and a hint of acidity, with fire-roasted tomatoes as an optional smoky twist.
- 1½ cups shredded cheese: Broken into two parts — one mixed inside for gooey richness and some sprinkled on top for that irresistible melt.
- 2 cloves garlic (minced): Infuses the filling with its warm, aromatic punch.
- 2 tsp ground chili powder: Brings a subtle kick of smoky spice to deepen the flavor profile.
- 1 tsp ground cumin: Adds earthy warmth that complements the other spices beautifully.
- 1 tsp garlic powder: Enhances the garlic flavor without overpowering.
- 1 tsp onion powder: Contributes a mild sweetness and layers of savory complexity.
- ½ tsp ground paprika: Provides both color and a gentle smokiness.
- 4 bell peppers: The star vessels for the stuffing; choose any color you love, and make sure they’re roughly the same size for even cooking.
How to Make Instant Pot Stuffed Peppers Recipe
Step 1: Prep the Instant Pot
Start by adding the trivet that comes with your Instant Pot into the inner pot. Pour in the ¾ cup of water, which helps create steam for perfectly tender peppers. This foundation is key for that ideal balance of soft yet structured peppers holding all that delicious filling.
Step 2: Mix the Filling
In a large bowl, combine the cooked rice, diced tomatoes, one cup of shredded cheese, minced garlic, chili powder, cumin, garlic powder, onion powder, and paprika. Stir everything together until fully incorporated. This mixture is bursting with layers of spice and cheesy goodness, ready to make your bell peppers sing.
Step 3: Stuff the Peppers
Carefully stuff each bell pepper with a quarter of the rice mixture, pressing gently to fill every nook. Once filled, arrange the peppers standing upright on the trivet inside the Instant Pot. To top it off, sprinkle the remaining half cup of shredded cheese evenly over each pepper, ensuring a melty, savory crust after cooking.
Step 4: Pressure Cook
Seal the lid securely, setting the valve to the sealing position. Select the Pressure Cook – High setting and cook for 10 minutes. After the cooking cycle finishes, allow the pressure to release naturally for 10 minutes to keep the peppers tender and juicy. Then, carefully switch the valve to venting to release any remaining pressure before opening the lid.
Step 5: Finish and Serve
Your stuffed peppers are now perfectly cooked with a bubbly, melted cheese topping that makes them irresistible. Garnish with fresh chopped cilantro or parsley if you like, adding a pop of freshness and a hint of herbal brightness to balance the rich flavors.
How to Serve Instant Pot Stuffed Peppers Recipe
Garnishes
Using fresh herbs like cilantro or parsley as a finishing touch brings a lovely contrast to the cheesy, spiced filling. A dollop of sour cream or a sprinkle of chopped green onions also brightens the dish and adds a creamy or crisp note that guests will appreciate.
Side Dishes
Serve these peppers alongside a crisp green salad or some roasted veggies to round out the meal with extra color and texture. For a heartier option, garlic bread or a warm crusty loaf pairs beautifully, soaking up any flavorful juices left on the plate.
Creative Ways to Present
Want to impress at your next dinner? Plate the stuffed peppers on a bed of mixed greens or drizzle with a tangy tomato sauce or avocado crema. You can even sprinkle some toasted pumpkin seeds for a subtle crunch that brings an unexpected twist to this comforting classic.
Make Ahead and Storage
Storing Leftovers
Cool any leftover stuffed peppers completely before transferring them to an airtight container. They’ll keep well in the refrigerator for up to 3 days, making them a perfect option for next-day lunches or quick dinners.
Freezing
These peppers freeze wonderfully. Wrap each pepper individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months without losing their texture or flavor. Just thaw overnight in the fridge before reheating.
Reheating
Reheat stuffed peppers gently in the microwave or oven until warmed through. Cover them with foil in the oven to avoid drying out and heat at 350°F (175°C) for about 15-20 minutes. A quick zap in the microwave works too—just be sure to cover them to keep moisture in.
FAQs
Can I use a different type of rice in this Instant Pot Stuffed Peppers Recipe?
Absolutely! White, brown, or instant rice all work well here. Just make sure the rice is already cooked and cooled before mixing it with the other ingredients for the best texture.
What if I don’t have an Instant Pot? Can I make this recipe on the stove or in the oven?
You sure can. Bake the stuffed peppers in a 375°F (190°C) oven for about 30-40 minutes covered with foil, then uncovered for the last 10 minutes to melt the cheese. Cooking times may vary, so keep an eye on them.
Can I make this Instant Pot Stuffed Peppers Recipe vegetarian or vegan?
Yes! Use vegetable broth instead of water or chicken broth and swap out the cheese for your favorite vegan alternative. The spices and tomatoes provide plenty of flavor, so it’s just as delicious without meat or dairy.
Do the bell peppers need to be pre-cooked before stuffing and pressure cooking?
No need to pre-cook the peppers. The 10 minutes of pressure cooking combined with natural pressure release softens them perfectly while keeping a slight bite that adds texture.
Can I add ground meat or other proteins to the filling?
Definitely! Browned ground beef, turkey, or sausage can be mixed into the rice mixture before stuffing. Just adjust the seasoning to taste and remember that adding extra protein may slightly change cooking times.
Final Thoughts
This Instant Pot Stuffed Peppers Recipe is an absolute treasure for anyone who loves a quick, wholesome meal that doesn’t compromise on flavor. It’s warming, colorful, and comforting, with just the right amount of spice to keep things exciting. Once you try it, you’ll find yourself making it again and again—trust me, it’s that good!
Print
Instant Pot Stuffed Peppers Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes (plus 10 minutes natural pressure release)
- Total Time: 25 minutes
- Yield: 4 stuffed peppers
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
These Instant Pot Stuffed Peppers are a quick and flavorful meal featuring colorful bell peppers filled with a savory mix of rice, diced tomatoes, cheese, and aromatic spices, all cooked to perfection under pressure for a tender, cheesy delight.
Ingredients
Liquid Base
- ¾ cup water (chicken or vegetable broth also work)
Stuffing
- 2 cups cooked rice (cooled, use white, brown, or instant rice)
- 10 oz. diced tomatoes (1 can, fire roasted also works)
- 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
Peppers
- 4 bell peppers (seeds and stems removed, any color, equal sized)
Instructions
- Prepare Instant Pot: Add the trivet insert to the Instant Pot and pour in the water or broth. This liquid will help create steam for pressure cooking.
- Make Stuffing Mixture: In a large bowl, combine the cooked rice, diced tomatoes, 1 cup of shredded cheese, minced garlic, chili powder, cumin, garlic powder, onion powder, and paprika. Stir thoroughly to incorporate all ingredients evenly.
- Stuff Peppers: Fill each bell pepper with one-quarter of the rice mixture, packing it gently but firmly to hold the filling without spilling.
- Arrange Peppers: Place the stuffed peppers upright on the trivet inside the Instant Pot. Sprinkle the remaining ½ cup of cheese evenly over the tops of the peppers.
- Pressure Cook: Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Cook at high pressure for 10 minutes. Once cooking stops, let the pressure release naturally for 10 minutes before switching valve to venting to release any remaining pressure.
- Serve: Carefully remove the stuffed peppers and serve garnished with chopped cilantro or parsley for a fresh finish.
Notes
- You can substitute water with chicken or vegetable broth for added flavor.
- Feel free to use any type of cooked rice—white, brown, or instant works well.
- Fire roasted diced tomatoes add a smoky depth if desired.
- Customize cheese types to your preference; mozzarella, cheddar, or Monterey Jack are all great choices.
- Ensure peppers are of similar size for even cooking.
- Allow natural pressure release to avoid splitting the peppers.
- Garnishing with fresh herbs like cilantro or parsley brightens the dish.
