If you’re looking for a cozy and colorful dinner that feels like a big, warm hug, Instant Pot Stuffed Peppers with Ground Beef are about to become your new obsession! This recipe packs vibrant bell peppers with a savory, cheesy beef and rice filling—and thanks to the Instant Pot, you’ll have all the rich, classic flavor (and none of the oven fuss) in just about 30 minutes.
Why You’ll Love This Recipe
- Absolutely Fuss-Free: The Instant Pot does all the heavy lifting—no need to stand over a hot oven or juggle several pans.
- Family-Friendly Comfort: The cheesy beef-and-rice filling is a crowd-pleaser, making these stuffed peppers perfect for picky eaters and adventurous foodies alike.
- Customizable Rainbow: Use any color of bell peppers for a dish that’s as beautiful as it is tasty—and swap in your favorite cheese or rice if you’re feeling creative.
- Just the Right Amount of Indulgence: Hearty and satisfying, these peppers feel indulgent yet balanced, and sneakily pack in lots of veggies!
Ingredients You’ll Need
One of the best things about Instant Pot Stuffed Peppers with Ground Beef is just how approachable the ingredient list is—these are classic flavors, with each component adding something irresistible to the filling or bringing out the peppers’ best qualities. Here’s what makes every bite so wonderful:
- Bell Peppers: The star of the show! Use a mix of red, yellow, orange, and green for a gorgeous pop of color and a touch of sweetness.
- Avocado Oil or Olive Oil: This gives the veggies a buttery sauté and adds a subtle richness to the filling.
- Yellow Onion: Diced small, onion brings mellow sweetness and savory depth to the beef mixture.
- Garlic: Two cloves of garlic add bold aroma and warmth to every bite.
- Ground Beef: Opt for lean or regular; it’s the hearty, satisfying base of your filling.
- Chili Powder & Ground Cumin: These spices give a gentle smokiness and just the right amount of earthy kick.
- Sea Salt: Jumps in to brighten all the flavors—don’t skip it!
- Diced Tomatoes: Their juicy tartness helps keep the filling moist and tangy.
- Apple Cider Vinegar: Adds a wink of acid that makes the savory elements pop without overpowering.
- Cooked White or Brown Rice: This soaks up flavor like a sponge and brings a soft, fluffy texture.
- Shredded Cheddar Cheese: Melts into the filling for gooey richness and finishes on top for the ultimate cheesy crust.
- Fresh Cilantro: A sprinkle at the end gives a fresh, herbal finish and ties everything together.
Variations
One of my favorite things about Instant Pot Stuffed Peppers with Ground Beef is how easy it is to make them your own. Whether you’re catering to dietary needs or just using what you have on hand, a few simple tweaks can give this recipe a fresh spin each time you make it!
- Go Vegetarian: Swap in cooked lentils, black beans, or crumbled tofu instead of ground beef for a plant-based version that’s every bit as satisfying.
- Make it Spicy: Add a diced jalapeño or a pinch of red pepper flakes to the filling for extra heat!
- Switch Up the Cheese: Monterey Jack, mozzarella, or even pepper jack are delicious alternatives if you want a different flavor profile or extra meltiness.
- Low-Carb: Replace the rice with riced cauliflower for a lower-carb, lighter option that still soaks up all the flavors.
How to Make Instant Pot Stuffed Peppers with Ground Beef
Step 1: Prep the Peppers
Start by slicing off the top half-inch of each bell pepper. Pull out the membrane and seeds so you have a nice roomy cavity for that savory beef filling. Dice up the pepper tops (minus the stem) and set them aside—you’ll use these in the sauté for extra sweetness and color.
Step 2: Sauté the Aromatics
Turn your Instant Pot to sauté and heat the oil. Toss in the diced onion, garlic, and chopped pepper tops. Cook them for 3-4 minutes, stirring occasionally, until they soften and become fragrant. This base will make your filling taste restaurant-level delicious!
Step 3: Brown the Beef & Season
Add the ground beef straight into the pot with your veggies. Sauté for another 3-4 minutes, breaking up any clumps, until the meat is mostly browned. Sprinkle in the chili powder, cumin, and sea salt, then pour in the diced tomatoes, apple cider vinegar, and pre-cooked rice. Stir it all up, then mix in half the shredded cheese so it melts right into the filling, making everything creamy and cohesive. Hit cancel to turn off sauté mode.
Step 4: Stuff the Peppers
Spoon the beefy, cheesy rice mixture into each hollowed-out pepper, packing it in just to the top. Each pepper should be completely filled and brimming with savory goodness.
Step 5: Pressure Cook to Perfection
Pour one cup of water into the bottom of your clean Instant Pot and set the metal trivet on top. Carefully arrange your stuffed peppers upright on the trivet—they’ll fit snugly. Lock the Instant Pot lid and cook on high pressure for five minutes. (Yes, just five!)
Step 6: Cheese, Cilantro, and Serve
After using quick release, carefully remove the peppers and sprinkle with the remaining cheddar cheese and chopped cilantro. If you want the cheese extra melty, pop the lid back on for a minute or so (no need to turn the Instant Pot back on). Then serve and watch the smiles appear!
Pro Tips for Making Instant Pot Stuffed Peppers with Ground Beef
- Trivet Trick: Use the metal trivet in your Instant Pot! It keeps the peppers from getting waterlogged and ensures even, gentle cooking every time.
- Cheese Layers: Mix half the cheese into the beef filling for creaminess, then finish with more cheese on top for maximum melty bliss.
- Peppers That Stand Tall: If a pepper wobbles, carefully slice a tiny bit off the bottom (without cutting through) to help it stand upright inside the pot.
- Don’t Overstuff: Gently press the filling into each pepper, but stop at the rim—overfilling can cause them to burst when cooking under pressure!
How to Serve Instant Pot Stuffed Peppers with Ground Beef
Garnishes
A flurry of fresh cilantro over these Instant Pot Stuffed Peppers with Ground Beef instantly brightens the whole dish, but you can also sprinkle extra cheese, sliced green onions, or a dollop of sour cream for a creamy, cool finish. For a little zip, a squeeze of lime works wonders!
Side Dishes
Stuffed peppers like these are hearty enough to stand alone, but if you’re feeding a crowd or making a full meal, pair them with a crisp green salad, roasted vegetables, garlic bread, or even a simple bowl of soup. They also go beautifully alongside guacamole and tortilla chips for a Tex-Mex twist!
Creative Ways to Present
Serve each pepper in shallow bowls with a sprinkle of cilantro, and let the vibrant colors shine. For parties, slice the stuffed peppers into halves or quarters so guests can sample everything. If you’re feeling festive, nestle the peppers on a bed of seasoned rice or top each one with a flag pick for fun, personal “pepper boats.”
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Stuffed Peppers with Ground Beef keep beautifully! Store them in an airtight container in the fridge for up to 4 days. They hold their shape and flavor, making them perfect for meal prep or an easy lunch the next day.
Freezing
Wrap each fully cooled stuffed pepper tightly in plastic wrap or foil, then place them in a freezer bag. They’ll freeze well for up to 2 months. Thaw overnight in the fridge for the best texture.
Reheating
To reheat, pop a pepper in the microwave for about 2-3 minutes, or warm in a covered baking dish at 350°F until heated through. If reheating from frozen, allow extra time and add a sprinkle of fresh cheese on top to revive that melty finish.
FAQs
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Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works great in this recipe. It’s a little leaner than beef, so you might want to add a splash of olive oil while browning to keep everything moist and flavorful.
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Do the peppers get soft enough in just 5 minutes of pressure cooking?
Yes, five minutes under high pressure delivers perfectly tender peppers that still hold their shape. If you like them extra soft, add one extra minute—but they’ll be just right for most tastes as written.
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What kind of rice is best for this recipe?
Use whatever pre-cooked rice you love—white or brown rice both give a lovely texture. Leftover rice from takeout or meal prep works perfectly!
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Can I prep Instant Pot Stuffed Peppers with Ground Beef ahead of time?
Definitely! You can assemble the peppers and keep them covered in the refrigerator for up to a day before pressure cooking. This makes weeknight dinners come together in a flash.
Final Thoughts
If you haven’t tried Instant Pot Stuffed Peppers with Ground Beef yet, you’re in for something special. They’re flavorful, cozy, lightning-fast, and totally customizable—give them a go, and I promise you’ll look forward to every bite!
Print
Instant Pot Stuffed Peppers with Ground Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 stuffed peppers 1x
- Category: Instant Pot
- Method: Pressure Cooking
Description
These Instant Pot Stuffed Peppers with Ground Beef are a delicious and satisfying meal that is easy to make in your pressure cooker. Savory ground beef, rice, and cheese stuffed inside colorful bell peppers make for a hearty and flavorful dish.
Ingredients
Ingredients for Instant Pot Stuffed Peppers:
- 4 large bell peppers (any color or mixture)
- 2 tbsp avocado oil or olive oil
- 1 small diced yellow onion
- 2 cloves garlic (minced)
- 1 lb ground beef
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp sea salt
- 8 oz diced tomatoes
- 1 tbsp apple cider vinegar
- 1 cup pre-cooked white or brown rice
- 1.5 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Prep the Bell Peppers: Slice off the top 1/2 inch of the bell peppers, remove the stem, and dice up the remaining top part. Discard the membrane from the larger part of the peppers.
- Saute Veggies: Using the saute function on the Instant Pot, cook onion, garlic, and diced bell pepper until tender. Add ground beef and brown. Mix in spices, tomatoes, vinegar, rice, and half of the cheese. Cancel the saute function.
- Stuff Peppers: Spoon the beef mixture into each bell pepper. Clean the Instant Pot, add water, place trivet inside, and arrange stuffed peppers on top. Cook on high pressure for 5 minutes.
- Finishing Touches: Release pressure, top peppers with remaining cheese and cilantro. Melt cheese by covering with the lid briefly.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 5g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
