You can make hearty stuffed peppers without the long bake time, thanks to your Instant Pot! Just build the ground beef and rice filling in the Instant Pot itself, then stuff into large bell peppers and pressure-cook until perfectly tender. Finish off with some extra-sharp Cheddar and chopped parsley for a great weeknight meal.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 large bell peppers, preferably red, orange and/or yellow (2 to 2 1/4 pounds total)
- 2 tablespoons olive oil
- 1/2 medium yellow onion, diced
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 12 ounces lean ground beef (90 percent lean)
- 2 plum tomatoes (about 8 ounces), cored and diced
- 1/4 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons fresh thyme leaves
- 1 1/2 cups shredded sharp Cheddar
- 3/4 cup pre-cooked white or brown rice
- 1 tablespoon chopped fresh parsley
Instructions
- If the bell peppers don’t sit upright on your cutting board, trim about 1/8 inch off the bottom to make level. Cut the top 1/2 inch off each pepper. Remove and discard the stem, then finely chop the remaining flesh from the trimmed top. Scoop out the seeds and as much of the membranes as you can. Set the hollowed-out bell peppers aside.
- Set a 6-quart Instant Pot® to high saute (see Cook’s Note). Add the olive oil to the pot; once it’s shimmering, add the chopped bell pepper, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the ground beef, then cook, breaking up the meat with a wooden spoon into small pieces, until no longer pink, about 4 minutes more. Stir in the diced tomato, chicken broth, tomato paste, chili powder, thyme, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the tomato starts to break down and the mixture becomes thick and saucy, 3 to 4 minutes. Stir in 1 cup of the Cheddar and the rice until cheese is melted and rice is combined. Taste and adjust the seasoning with salt and black pepper. Turn off the saute function, then spoon the filling into the reserved bell peppers. Wipe out the Instant Pot bowl.
- Set the rack into the bottom of the pot, then pour in 3/4 cup water. Add the stuffed bell peppers (they should fit snuggly).
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid, then top the stuffed peppers with the remaining 1/2 cup Cheddar, dividing evenly. Place the lid back on the pot and let stand until the residual steam melts the cheese, about 1 minute. Use tongs and/or a large spoon to transfer the stuffed peppers to a plate and sprinkle with the parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 547 |
| Total Fat | 29 g |
| Saturated Fat | 10 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 7 g |
| Sugar | 15 g |
| Protein | 23 g |
| Cholesterol | 71 mg |
| Sodium | 860 mg |
Reviews
Thank you! Making this tonight. Replacing beef with turkey.
Love this recipe. I’ve made plenty of other stuffed peppers recipes, and I was looking for something new.
This recipe is so easy. No boiling the peppers, no getting extra pans dirty for the filling and the cooking process is so simple!!!
I will be making this recipe again
This recipe is so easy. No boiling the peppers, no getting extra pans dirty for the filling and the cooking process is so simple!!!
I will be making this recipe again
It’s Saturday evening, frigidly cold outside and late. What to make for Supper.
This recipe was the best for fast, filling, tasty, and comforting. I added chopped white mushrooms and placed the finished pepper on a bed of mashed potatoes to hold it on the center of the plate. I will make these many more times, especially with the very cold weather and comforting flavor.
This recipe was the best for fast, filling, tasty, and comforting. I added chopped white mushrooms and placed the finished pepper on a bed of mashed potatoes to hold it on the center of the plate. I will make these many more times, especially with the very cold weather and comforting flavor.
This recipe was delicious, followed it exactly. One reviewer complained she knew how to do it better. Then do it better and not be critical of this recipe. It was excellent and very easy. Thank you!
Turned out delicious THANK YOU. I’ve favourited the recipe. I’m sorry someone gave you a low rating which brought the average rating down. I nearly missed your recipe because I naturally usually only go ahead with top rated ones. So glad I checked closer! Thanks again
This is for people who never had stuffed peppers. The tomato to meat and rice filling is like telling us to use 1/4 teaspoon of chocolate syrup per Gal of milk.
Please look at a few more stuffed peppers recipes on other sites and see that this is not the way it is made.
I would expect more from the Food network.
Please look at a few more stuffed peppers recipes on other sites and see that this is not the way it is made.
I would expect more from the Food network.
Very good. Excellent for a quick and hearty meal! My only criticism may only just be my personal preference. I felt the flavor wasn’t quite the level of my own classic way to make the filling. I do an Italian style, never use cheddar, usually use mozzarella and freshly grated parmesan in the filling. The fresh tomatoes and broth was a nice change for me, but missing that pull-apart mozz and the sharp bite of parm cheese! New owner of an Instant Pot (well, Ninja Foodi Deluxe). Amazing to make stuffed peppers in such a short time, I mean, 5 min in the pressure cooker is life changing!
Another winner! Super fast and delicious!
Excellent! The filling had great flavor and the peppers were nice and tender. My dad wants me to make a dozen of them and freeze them for later which I’ll probably do 🙂
I made this for the first time tonight and it was SO GOOD! even my picky 4 year old enjoyed it. I wish I could post a photo!