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Using the Instant Pot makes these stuffed peppers a breeze! Full of spices, fluffy rice, and topped with gooey cheese, these Instant Pot stuffed peppers will be a new family favorite.
Need a super simple dinner when you don’t feel like cooking?
These Instant Pot stuffed peppers are great for a vegetarian meal!
Full of pre-cooked rice, saucy tomatoes, a blend of savory spices, and gooey cheese, this is one vegetarian dish that will fill you up!
And because the Instant Pot does all of the work for you, it’s super easy to whip together in no time.
Trust me, you’re going to love these Instant Pot stuffed peppers!
Ingredients for Instant Pot stuffed peppers
- Water – This helps prevent the peppers from sticking or getting the “burn” notice from the Instant Pot.
- Cooked rice – White or brown, feel free to use your favorite kind.
- Canned diced tomatoes – These tomatoes are canned at the peak of freshness and provide moisture and tanginess.
- Shredded cheese – I’ve used Monterey Jack because it melts so well, but cheddar, provolone, or even mozzarella would be delicious here.
- Spice blend – For spices, I’m using chili powder, cumin, garlic powder, onion powder, and paprika.
- Garlic – A classic addition that will add earthiness to the dish.
- Bell peppers – Red, orange, yellow, or green, feel free to use your favorite in this dish.
Adding protein
It’s easy to add more protein to these Instant Pot stuffed peppers!
If you’re looking to keep it vegetarian, a can of drained and rinsed black beans would be delicious!
If you’d like to add meat, you can add 1lb of uncooked ground beef, turkey, or chicken. The meat will cook in the filling in the Instant Pot, so make sure it’s uncooked when you add it to the filling!
If adding ground meat, reduce the amount of rice by ½ cup.
You’ll know the meat is fully cooked if the center of the stuffed bell pepper is at least 165 degrees F.
What to serve with IP stuffed peppers
While I think stuffed peppers are really a whole meal in one, if you’re feeling like sides are needed here are a few delicious dishes I think would pair wonderfully. Sweet Potato Fries
- Want a cool summertime salad to pair with your peppers? Try my Avocado Corn Salad
- Love crispy potatoes? Try my Sweet Potato Fries
- Craving veggie goodness? Air Fryer Brussels Sprouts
- Want to use your stuffed peppers as a side dish? It will pair wonderfully with my Grilled Cilantro Lime Chicken Thighs
More Instant Pot recipes
- Craving the flavors of fall? Try my Instant Pot Pumpkin Beef Stew.
- Love a smooth veggie soup? Try my Instant Pot Zucchini Soup.
- Need a hearty chili? Try my Instant Pot Ground Chicken Chili.
- Want mashed potatoes? Try my Instant Pot Mashed Sweet Potato.
Instant Pot Stuffed Peppers
Ingredients
- 3/4 cup water
- 2 cups cooked and cooled white rice
- 1 10-ounce can diced tomatoes (Rotel)
- 1-1/2 cups shredded cheese, divided
- 2 cloves garlic, minced
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 4 large bell peppers, seeds and stems removed
Instructions
- Add the trivet insert to the Instant Pot and pour the water into the Instant Pot.
- 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.
- 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.
- Enjoy immediately or store in an airtight container in the fridge for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
