Instant Pot Stuffed Bell Peppers: Flavorful Ground Beef and Rice Dinner
By Isabella Quinn
Prep
15 min
Cook
8 min
Total
48 min
Servings
4
Instant Pot stuffed peppers include bell peppers and a beef and rice filling prepared with tomato sauce. Instant Pot stuffed peppers are an easy and hearty weeknight meal option. Other benefits of Instant Pot stuffed peppers include no need to prebake. Other side dishes, like a salad or bread for mopping up sauce, pair well with this vibrant meal.
Ingredients
- •4 medium bell peppers (see notes)
- •1 small onion (finely chopped)
- •½ pound ground beef or pork (or a combination)
- •2 cups cooked rice
- •1 ½ tablespoons marjoram (divided)
- •1 ½ teaspoons salt (divided)
- •¼ teaspoon black pepper
- •2 cloves garlic (minced)
- •3 tablespoons breadcrumbs
- •1 can tomato sauce (14 ounces, divided)
- •½ cup water or chicken stock (for richer flavor)
- •½ teaspoon sugar (optional, helps balance sauce)
- •1 teaspoon olive oil (optional)
Instructions
- 1
Rinse all the peppers. Cut off the tops, then remove the membranes and seeds.
- 2
In a medium bowl, combine onion, ground meat, cooked rice, 1 tablespoon marjoram, 1 teaspoon salt, black pepper, minced garlic, breadcrumbs, and 4 tablespoons of tomato sauce.
- 3
Mix until well combined.
- 4
Fill each pepper with the mixture.
- 5
Pour water (or chicken stock) and the remaining tomato sauce into the Instant Pot.
- 6
Stir in sugar, ½ teaspoon marjoram, and a pinch of salt.
- 7
Insert the trivet and arrange the stuffed peppers on top.
- 8
Lock the lid and set the steam release valve to SEALING. Press MANUAL or PRESSURE COOK and set to 8 minutes on High Pressure.
- 9
When done, let pressure release naturally for 5 minutes, then release remaining pressure.
- 10
Let the peppers rest for a few minutes before serving.
- 11
Serve the peppers in the sauce or ladle the sauce over each portion.
Nutrition (per serving)
353
Calories
16g
Protein
14g
Fat
43g
Carbs
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