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.
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 is an Instant Pot?
An Instant Pot is an electric multi-cooker that can sauté, slow cooker, and of course, pressure cook.
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.
They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.
Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!
What is the difference between an Instant Pot and an electric pressure cooker?
Instant Pot is a brand-name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
What is the difference between natural release and quick release?
When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.
Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.
Since the pressure cooker will be slowly losing pressure you do not have to do anything it will eventually lose all its pressure and the lid will unlock.
When a recipe calls for quick release this means you will manually be letting the pressure out of the Instant Pot.
You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.
This will then immediately unlock the lid and the food can be served.
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.
- 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
- 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 Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 20gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 56mgSodium: 469mgCarbohydrates: 36gFiber: 3gSugar: 5gProtein: 17g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.