Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers

Author: Brandy O'Neill - Nutmeg Nanny

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.

5 from 3 votes

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Prep Time 5

Cook Time 10

Natural Release Time 10

Total Time 25

Servings servings

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

Keyword instant pot peppers, instant pot recipes, rice stuffed bell peppers, stuffed bell peppers, vegetarian stuffed peppers

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