Instant Pot Stuffed Peppers are the perfect weeknight meal. Colorful bell peppers are stuffed with a delicious turkey filling packed with big Italian flavor. Easy, tasty comfort food classic!
Throwing them in your pressure cooker is such a great way to make stuffed peppers on busy weeknights. In less than 30 minutes you’ve got dinner on the table ready to go. This is the perfect set-and-forget, one bowl dinner that tastes fantastic and doesn’t fill up the sink with dishes! It’s a simple, classic, and comforting recipe they whole family will love.
How to Make Instant Pot Stuffed Peppers
Key Ingredients : keep scrolling for full recipe
- Bell Peppers : you are welcome to use any color pepper you like. I’ve even used just green bell peppers when the cost of colored peppers is high
- Ground Turkey : good to use for a lean, healthier option. You can also use ground chicken or beef if you’d prefer
- If you would prefer a vegetarian option, head over and check out my Roasted Vegetable Stuffed Peppers
- Rice : you could use brown or white rice. Since it has to be precooked, go ahead and grab those pouches of microwaveable rice to keep things even easier. You could also sub quinoa or another grain in place of the rice
- If you are looking for lower carb, I would hesitate to sub in cauliflower rice. I would be concerned the filling would end up mushy and watery in the IP.
- Canned Tomatoes : you are splitting the can in half and using it in two different parts of the recipe. Don’t drain them – reserve the liquid in a small bowl. I used just regular diced tomatoes, but you could also grab a can with Italian seasonings to up the flavor even more
- Mozzarella Cheese : you could also add in some Parmesan to the mix, if you would like, with the mozzarella. Lower the mozzarella to just 1 cup and use 1/2 cup of Parmesan
Instructions:
- Cut the tops of your bell peppers. Remove the membranes as well as the seeds.
- In a medium-size bowl mix together your onion, ground turkey, cooked rice, salt and pepper, garlic, breadcrumbs, and Half of the can of tomatoes (drained – save the tomato liquid and the remaining can of tomatoes).
- Scoop the mixture into each of the Bell peppers.
- Add your water and the rest of the can of tomatoes, including the liquid, into your inner part of the instant pot. Place the trivet inside. Place the bell peppers on top of the trivet.
- Lock the lid in place on your instant pot and set the sealing valve to sealed.
- Set your instant pot to high-pressure for eight minutes. Allow it to naturally release for 10 minutes, followed by a manual release.
- Place your mozzarella cheese on top of the meat mixture of your bell pepper. Close the lid on your instant pot and set to high-pressure for one more minute.
- Once that minute is done, do a quick release.
- Remove the bell peppers with tongs as they will be hot.
- Enjoy!
How Do You Cut Bell Peppers For Stuffing?
It’s quite easy to prep a bell pepper for stuffing. Start off by washing and drying the pepper; be sure to remove any sticker that the store might have placed on it. You are going to keep the pepper whole and slice off the top. Then carefully remove the seeds and membranes and you’re good to go. You can discard the tops if you would like.
What Is A Good Side Dish For Instant Pot Stuffed Peppers?
The great thing about stuffed peppers is that they can be eaten on their own as a full meal since they are balanced out with protein, grains, and veggies. If though you are like me and need some variety on your plate, they would go well with a number of sides. Simple Roasted Broccoli or Cauliflower would make great choices.
Other Recipes You Might Like:
- Balsamic Chicken and Pepper Sandwiches
- Mini Asian Vegetable Pizzas
- Roasted Vegetable Stuffed Peppers
- Tri-Pepper Quesadillas with Creamy Chipotle Sauce
Recommended Equipment:
Instant Pot Stuffed Peppers
Ingredients
- 4 medium bell peppers
- 1 small onion diced
- 1/2 pound ground turkey
- 2 cups cooked rice packed
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon garlic minced
- 3 tablespoons breadcrumbs
- 1 can tomatoes (14 ounces) divided
- 1/2 cup water
- 1 tablespoon Italian seasoning, for garnish optional
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Cut the tops of your bell peppers. Remove the seeds and membranes.
- In a medium-size bowl, mix together the onion, ground turkey, cooked rice, salt, pepper, garlic, breadcrumbs, and half of the can of tomatoes, drained. You will use the tomato juice and remaining half can of tomatoes, so be sure to just set that aside.
- Scoop the mixture into each of the bell peppers, filling up fully.
- Add the water and the reserved half can of tomatoes, including the liquid, into your inner part of the instant pot. Place the trivet inside. Place the bell peppers on top of the trivet.
- Lock the lid in place on your instant pot and set the sealing valve to sealed.
- Set your instant pot to high-pressure for 8 minutes. Allow it to naturally release for 10 minutes, followed by a manual release.
- Place the shredded mozzarella cheese on top of the meat mixture of your bell pepper. Close the lid on your instant pot and set to high-pressure for one more minute.
- Once that minute is done, do a quick release.
- Remove the bell peppers with tongs as they will be hot.
Did You Try These IP Stuffed Bell Peppers? I Would Love To Know!
Leave me a comment below, or snap a photo of your plate and tag @momstestkitchen on social. I would love to know what you’re cooking up!
Thanks for stopping by!
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