If you’re hunting for a cozy, flavor-packed meal that’s as easy as it is impressive, you simply have to try Instant Pot Stuffed Peppers with Ground Beef. Juicy bell peppers, a zesty beef-and-rice filling, and gooey cheddar all come together in a fraction of the usual time, thanks to the power of your pressure cooker. This is the dinner that’ll have everyone asking for seconds!
Why You’ll Love This Recipe
- Weeknight Friendly: The Instant Pot speeds up cooking, so you can have stuffed peppers on the table in under 30 minutes, start to finish!
- Big, Comforting Flavor: The combination of seasoned ground beef, rice, and melty cheddar inside sweet bell peppers is downright craveworthy.
- Minimal Cleanup: The Instant Pot takes care of the sautéing and pressure cooking all in one pot—less mess, more enjoyment.
- Fun to Customize: You can easily switch up the spices, add veggies, or make it cheesy to suit every eater at your table.
Ingredients You’ll Need
This recipe keeps things simple, letting the freshness of each ingredient shine through. Every component plays a role in building hearty texture, savory flavor, or vibrant color—no fillers, just real, satisfying goodness!
- Bell Peppers: The star! Use any color you like—red, yellow, orange, or green all add their own sweetness and make your plate pop.
- Avocado Oil or Olive Oil: Just a splash for sautéing, adding richness and helping the veggies caramelize beautifully.
- Yellow Onion: Adds sweetness and depth to the filling—dice it fine for even flavor in every bite.
- Garlic: Two cloves, minced, gives boldness and classic Italian warmth to the beef mixture.
- Ground Beef: Choose lean or regular—either way, it delivers juicy texture and plenty of savory protein.
- Chili Powder & Cumin: These spices bring a smoky, earthy kick that turns everyday ingredients into a fiesta.
- Sea Salt: Just enough to enhance all the flavors and bring everything together.
- Diced Tomatoes: Fresh or canned, tomatoes add acidity and juiciness to keep the filling tender and bright.
- Apple Cider Vinegar: This secret splash balances out the richness and adds a little tang!
- Pre-cooked White or Brown Rice: Rice bulks up the beef and absorbs all that delicious sauce—you can use leftovers!
- Shredded Cheddar Cheese: Half goes inside for melty goodness, the rest on top for that irresistible finish.
- Fresh Cilantro: Chopped and sprinkled, it adds freshness and a pop of color at the very end.
Variations
The beauty of Instant Pot Stuffed Peppers with Ground Beef? You can riff on it endlessly! Don’t be afraid to make swaps or add your own favorite ingredients to make these peppers uniquely yours.
- Swap for Ground Turkey or Chicken: Lighten things up and give the filling a new flavor dimension by swapping beef for ground poultry.
- Go Vegetarian: Skip the beef and double up on beans, chopped mushrooms, or plant-based crumbles for a satisfying, meatless version.
- Cheese Lover’s Dream: Try pepper jack, Monterey jack, or mozzarella for a different cheesy topping and extra melty goodness.
- Spice Things Up: Toss in minced jalapeños or a dash of chipotle powder if you like more heat in your peppers.
How to Make Instant Pot Stuffed Peppers with Ground Beef
Step 1: Prep the Peppers
Start by slicing off the top ½ inch of each bell pepper. Carefully remove the seeds and white membranes from inside, creating a nice cavity for the filling. Don’t toss those pepper tops! Dice up the remaining cap (minus the stem) to use in your flavorful filling.
Step 2: Sauté the Veggies
Select the sauté function on your Instant Pot and heat the oil. Toss in the diced onion, minced garlic, and those reserved diced pepper tops. Sauté for about 3–4 minutes, stirring occasionally, until the veggies are tender and fragrant.
Step 3: Brown the Beef & Build the Filling
Add the ground beef to the pot and continue to cook, breaking up the meat with a spoon, for another 3–4 minutes until mostly browned. Sprinkle in the chili powder, cumin, and salt. Stir in the diced tomatoes, apple cider vinegar, and cooked rice. Once thoroughly mixed, fold in half the shredded cheddar for a gooey, savory binder, then press cancel to stop the sauté.
Step 4: Stuff & Arrange
Divide your hearty filling among the four hollowed bell peppers, pressing gently to pack it in and mound it slightly. Clean out your Instant Pot liner. Pour 1 cup of water into the bottom, position the trivet inside, and arrange the stuffed peppers upright on the trivet. (They should fit snugly—perfect for melting that cheese topper later!)
Step 5: Pressure Cook & Finish
Lock the lid in place, set the Instant Pot to cook on high pressure for 5 minutes, and let it work its magic. Once time is up, perform a quick release. Carefully remove the lid—your kitchen will already smell amazing! Sprinkle on the remaining cheddar and the fresh cilantro. Pop the lid back on for just 30 seconds if you want that cheese extra melty. Time to serve!
Pro Tips for Making Instant Pot Stuffed Peppers with Ground Beef
- Choose Peppers That Stand Tall: Look for bell peppers that can easily sit upright in the Instant Pot for mess-free stuffing and even cooking.
- Don’t Overpack the Filling: Gently press the beef mixture into the peppers so they cook through evenly without splitting or overflowing.
- Cheese in Two Stages: Adding half the cheese to the filling keeps it moist and flavorful, while the rest on top gives you a melty golden crown.
- Quick Release for Perfect Texture: A quick pressure release ensures the peppers stay vibrant and don’t turn mushy—timing is everything!
How to Serve Instant Pot Stuffed Peppers with Ground Beef
Garnishes
Finish your Instant Pot Stuffed Peppers with Ground Beef by showering them with minced fresh cilantro, but don’t stop there! Try a drizzle of sour cream, a scattering of sliced scallions, or even a few crumbles of cotija cheese if you want to lean Tex-Mex. The extra color and freshness take these peppers to the next level.
Side Dishes
These hearty peppers are a meal on their own, but if you want to round things out, serve alongside a crisp green salad with lime vinaigrette, classic garlic bread, or a side of roasted veggies. For a comforting touch, spoon some extra tomato sauce on the plate for dipping every cheesy bite!
Creative Ways to Present
Serve Instant Pot Stuffed Peppers with Ground Beef in shallow bowls with a sprinkle of colorful toppings for that “wow” factor. For parties, cut each pepper in halves or quarters and arrange on a platter—it’s a gorgeous, finger-friendly appetizer or main course. You can even tuck a mini flag pick or a dollop of guacamole on top for fun flair!
Make Ahead and Storage
Storing Leftovers
Got extras? Let the peppers cool to room temperature, then store them in an airtight container in the fridge for up to 4 days. They’ll reheat beautifully—perfect for lunchboxes or quick dinners later in the week.
Freezing
Absolutely! Once cooled, wrap each stuffed pepper individually in plastic wrap and place in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the fridge when you’re ready to enjoy again.
Reheating
To reheat Instant Pot Stuffed Peppers with Ground Beef, pop them in the microwave (cover loosely) for 2–3 minutes, or warm in a covered oven-safe dish at 350°F until heated through. A sprinkle of extra cheese before reheating is always a good idea!
FAQs
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Can I use uncooked rice instead of pre-cooked rice in these stuffed peppers?
No, for this Instant Pot Stuffed Peppers with Ground Beef recipe, it’s best to use pre-cooked rice. The short cook time isn’t enough to fully cook raw rice inside the filling, so make sure your rice is cooked ahead of time (leftovers work great!).
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My peppers are different sizes—will they all cook evenly?
Try to choose peppers that are similar in size, but if you have a couple that are smaller or bigger, it’s okay! Just pack the filling loosely in larger peppers and tightly in smaller ones. The Instant Pot’s steam will cook everything evenly in the 5-minute high-pressure cycle.
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Can I double the recipe or make more than four stuffed peppers at once?
Yes! As long as your Instant Pot is large enough to fit the peppers upright on the trivet without overcrowding, you can double the recipe. You don’t need to adjust the cook time—still pressure cook for 5 minutes on high.
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Is it possible to make Instant Pot Stuffed Peppers with Ground Beef ahead of time?
Definitely! You can prep and stuff the peppers a day ahead, store them covered in the fridge, and then cook them in the Instant Pot right before serving. This method makes dinnertime even more effortless.
Final Thoughts
If you’re craving something hearty, colorful, and bursting with flavor, put Instant Pot Stuffed Peppers with Ground Beef at the very top of your meal plan. They’re the kind of comforting dish you’ll be proud to serve—and I have a feeling they’ll become a favorite in your kitchen, just like they are in mine. Happy cooking!
Print
Instant Pot Stuffed Peppers with Ground Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 peppers
- Category: Instant Pot
- Method: Instant Pot
Description
These Instant Pot Stuffed Peppers with Ground Beef are a delicious and hearty meal that is easy to prepare. Bell peppers are stuffed with a flavorful mixture of ground beef, rice, and cheese, then cooked to perfection in the Instant Pot.
Ingredients
Bell Peppers:
- 4 large bell peppers (any color or mixture)
Stuffing:
- 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 the remaining top part. Discard the membrane.
- Saute Veggies: Select the saute function on the Instant Pot. Saute onion, garlic, and diced bell pepper until tender.
- Cook Ground Beef: Add ground beef and cook until mostly browned. Add spices, tomatoes, vinegar, rice, and half of the cheese. Mix well and cancel the Instant Pot.
- Stuff Peppers: Spoon the mixture into each pepper. Clean the Instant Pot, add water, place trivet, and arrange peppers. Cook on high pressure for 5 minutes.
- Finish and Serve: Quick release, top with remaining cheese and cilantro. Melt the cheese under the lid if desired.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 410
- Sugar: 5g
- Sodium: 630mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg
