This Easy Instant Pot Stuffed Peppers recipe is a quick and hearty main dish packed with ground beef, rice, and bold seasonings. They're ready in under 30 minutes and don't require pre-cooking the beef or blanching the peppers. The pressure cooker does all the work!
Pair them with Southern Cornbread or Creamy Mashed Potatoes for a comforting weeknight dinner.
Updated July 2025: This post was updated to provide more helpful cooking tips, storage guidance, and step-by-step instructions for Instant Pot Stuffed Peppers. Originally posted September 2019.
Watch this quick video tutorial!
Here's what readers have to say about this recipe:
Reader Shanika, commented: "OMG! These Stuffed Peppers look so amazing! I'm loving that everything is made in an Instant Cooker or Pressure Cooker! Super easy! ★★★★★"
Another reader Jazz, commented: "Quickness + simplicity + the perfect weeknight meal. Thanks for sharing this one! ★★★★★"
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Why You'll Love This Recipe
- Quick and Easy: Ready in 20 minutes of cook time with minimal prep.
- No Pre-Cooking Needed: Raw beef and fresh peppers go straight into the Instant Pot.
- Customizable: Works with different proteins, rice varieties, and cheeses.
- Family Friendly: Classic comfort food with nostalgic flavor.
Before You Cook, Read This!
- Use flat-bottomed bell peppers so they stand upright.
- Prep cooked rice in advance or use microwave-ready rice.
- Use lean ground beef (90/10 or leaner) for the best texture.
- Avoid overpacking the filling to ensure even cooking.
👉🏾 See the recipe card below for exact quantities and full instructions.
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📖 Recipe
Instant Pot Stuffed Peppers Recipe
Video
Equipment
- 1 Pressure Cooker (Instant Pot)
Ingredients
- 5 large green bell peppers
- 1 pound lean ground beef
- 1 cup cooked rice
- ½ cup onion, chopped
- 1 cup ketchup
- 1 teaspoon mustard
- 1 teaspoon seasoned salt
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup water
- 1 ½ cups mozzarella cheese, shredded
Instructions
- Begin the recipe by washing 5 green bell peppers and cutting off the tops. Gently cut the ribs and seeds from the inside of each pepper. Remove all of the seeds by rinsing the inside with water or lightly tapping on the counter. Set aside.
- In a large bowl, add the 1 pound lean ground beef, ½ cup chopped onion, 1 cup cooked rice, 1 cup ketchup, 1 teaspoon mustard, 1 teaspoon seasoned salt, ½ teaspoon garlic salt, ½ teaspoon salt, ½ teaspoon ground black pepper and stir together until combined.
- Evenly spoon the meat mixture into the peppers. Pack the mixture to ensure the peppers are full. It's perfectly fine if some of the meat mixture peaks above the peppers.
- Using an Instant Pot or pressure cooker, insert the trivet and add 1 cup of water. Place in the stuffed peppers, careful not to stack them on top of each other. I was able to fit 5 peppers into my 6-quart cooker. If you're using an 8-quart instant pot, then you will probably be able to fit an additional pepper or two.
- Place the lid on to tightly close it in the sealing position. Make sure the steam release knob is set to sealing and not venting. Cook using the manual setting or high pressure setting. Set for five minutes.
- Use the quick release valve release option and carefully remove the lid. Evenly top each pepper with the 1 ½ cups shredded cheese.
- Immediately return the lid to the pressure cooker and allow it to sit for 1 minute. You can turn it on for another minute if you want it extra melty or if you're using a thick layer of cheese.
- Using the handles of the trivet or tongs, carefully remove the stuffed peppers from the instant pot. Serve warm and enjoy!
Storage & Make-Ahead Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in oven at 300°F, microwave, or air fryer until warmed through.
- Make Ahead: Stuff peppers the day before and refrigerate uncooked.
- Freezing is not recommended: Peppers become too soft and mushy.
What to Serve with Stuffed Peppers
- Creamy Mashed Potatoes
- Fried Okra
- Oven Roasted Broccoli
- Southern Cornbread
- Cheddar Herb Biscuits
- Old Fashioned Yeast Rolls
- Quick Pickled Red Onions
LaKita's Expert Tips
- Stuffing with raw meat makes the filling more tender after pressure cooking.
- For extra flavor, top with cheddar or parmesan after cooking.
- Use cooked rice only. Raw rice stays crunchy.
- Great with red or yellow peppers for a touch of sweetness.
FAQs
Yes, ground turkey or even vegetarian crumbles work well.
Avoid stacking, it prevents even cooking. Use a larger pot or cook in batches.
Only if your pot fits. A 6-quart fits 4-5 peppers max.
I'd love to hear how this Stuffed Peppers recipe turned out for you! Did you serve it with a side of bread or something creative? Drop your tips or twists in the comments below. I read every single one.
💌 From my kitchen to yours, happy cooking!
Aline says
Whaaaaaaa?? You can make stuffed peppers in the IP!!? That's AWESOME!!!!
LaKita says
Yes!!! It is so easy!!
Jazz says
Quickness + simplicity + the perfect weeknight meal. Thanks for sharing this one!
LaKita says
Yes, thank you Jazz!
Kenya Rae says
I gotta get me an instant pot. I tried to make stuffed peppers in the crock pot once and it wasn’t great!
LaKita says
Get you one, it is amazing! I've never tried making stuffed peppers in the slow cooker.
Katrina Adams says
I love stuff peppers and your recipe looks amazing!!
LaKita says
Thank you Katrina!
SHANIKA says
OMG! These Stuffed Peppers look so amazing! I'm loving that everything is made in an Instant Cooker or Pressure Cooker! Super easy!
LaKita says
Thank you! Yes, super easy!
Marta says
I need to try my hand at stuffed peppers. My father used to make a terrible recipe and I've been scared to try them since.
LaKita says
I completely understand! I've had some not so good versions as well. Try this one and let me know what you think.
Tamara J. says
With our busy lives over here, I’m a huge fan of anything that can be made in the slow cooker! This is a great meal idea.
LaKita says
Thank you! I love the slow cooker, but the Instant Pot/Pressure Cooker definitely has my heart right now. It cuts down the cooking time to minutes!