Instant Pot Stuffed Bell Peppers
Instant Pot Stuffed Bell Peppers are a vibrant and flavorful meal that effortlessly elevates your weeknight dinners. Bursting with savory ground meat, zesty spices, and tender bell peppers, this easy-to-make dish impresses family and friends alike. Ready in under 30 minutes, these stuffed peppers are perfect for busy evenings or cozy gatherings, making them a must-try culinary delight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 lb ground beef (or turkey)
- 1 cup uncooked long-grain rice (or brown rice)
- 1 medium onion, finely chopped
- 1 cup tomato sauce
- 2 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup water
Instructions
- Wash the bell peppers, slice off the tops, and remove the seeds.
- Set the Instant Pot to sauté mode. Add olive oil and sauté the chopped onion for about 3 minutes until translucent.
- Add ground meat and cook until browned, breaking it apart with a spatula.
- Stir in uncooked rice, tomato sauce, garlic powder, cumin, salt, and pepper until well combined.
- Fill each pepper with the mixture; use reserved tops as optional garnish.
- Place filled peppers upright on the trivet in the Instant Pot with 1 cup of water at the bottom.
- Close the lid and set to pressure cook on high for 8 minutes.
- Allow natural pressure release for 5 minutes; then perform quick release.
- Serve hot with extra tomato sauce if desired.
Nutrition
- Serving Size: 1 stuffed bell pepper (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: - Customize filling by swapping ground beef for turkey or adding black beans for a vegetarian option. - Experiment with different spices like paprika or chili powder for added flavor. - Store leftovers in an airtight container for up to three days.