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This Instant Pot stuffed peppers recipe transforms simple ingredients into a hearty, flavorful meal that's ready in under 40 minutes. The pressure cooker perfectly tenderizes the peppers while allowing the savory beef filling to develop rich flavors.
I discovered this recipe during a particularly busy week when I needed something substantial but didn't have hours to spend in the kitchen. My family now requests these stuffed peppers at least twice a month, and I love how easily I can prep them ahead.
Ingredients
- Ground beef: Adds hearty protein and rich flavor. Choose 85% lean for the best balance of flavor and reduced fat
- White onion: Creates a sweet aromatic base. Look for firm onions without soft spots
- Fresh tomato: Brings brightness and moisture. Use Roma tomatoes for less water content
- Garlic: Provides essential flavor depth. Fresh cloves yield the best results
- Tomato paste: Concentrates umami flavor. Buy tubes instead of cans for better storage
- Spice blend: Creates complexity without overwhelming. Toast lightly to enhance flavors
- Worcestershire sauce: Adds depth and umami notes. The secret ingredient that ties everything together
- Basmati rice: Lightens the filling while adding texture. Pre cook until just tender for best results
- Bell peppers: The perfect vessel for holding delicious filling. Choose peppers with flat bottoms for stability
Step-by-Step Instructions
- Prepare the stuffing:
- Combine all stuffing ingredients thoroughly in a large bowl, incorporating the ground beef, diced onion, tomato, minced garlic, tomato paste, all seasonings, Worcestershire sauce, cooked rice, and fresh parsley. Mix with your hands until everything is evenly distributed but avoid overmixing which can make the meat tough.
- Prepare the peppers:
- Cut a thin slice from the top of each bell pepper and carefully remove all seeds and white membrane from inside. A small paring knife works perfectly for this task. Rinse the peppers thoroughly and drain them upside down for a minute.
- Stuff the peppers:
- Fill each pepper with the meat mixture, pressing down firmly after each spoonful to ensure the peppers are completely filled with no air pockets. The filling should come just to the top of each pepper without overflowing.
- Pressure cook:
- Place the trivet inside your Instant Pot and add 1 cup of water to the bottom without getting any on the peppers. Carefully arrange the stuffed peppers on the trivet standing upright. Secure the lid ensuring the valve is set to sealing position and cook on high pressure for 7 minutes.
- Natural release and remove:
- Allow the pressure to naturally release for 7 minutes before carefully opening the valve to release remaining pressure. Using the trivet handles carefully lift the peppers out of the Instant Pot and transfer to a baking dish.
- Add toppings:
- Turn your oven broiler to high. Top each pepper with a tablespoon of Bolognese sauce and a generous sprinkle of shredded mozzarella. The sauce prevents the cheese from drying out while adding extra flavor.
- Broil to perfection:
- Place under the broiler for 2 to 3 minutes until the cheese is melted and bubbly with light golden spots. Watch carefully as broilers can burn cheese quickly. Finish with fresh chopped parsley and serve immediately.
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The ground beef is truly the heart of this recipe. I once tried making these with plant based meat substitute and while good, nothing beats the rich flavor and satisfying texture of properly seasoned beef in this classic dish. When my kids see these peppers cooking, they always hover around the kitchen asking how much longer until dinner.
Make Ahead Options
These stuffed peppers are perfect for meal planning. You can prepare the entire recipe through the pressure cooking stage, then refrigerate the cooked peppers for up to 3 days. When ready to eat, simply top with sauce and cheese, then broil until hot and bubbly. The flavors actually develop and improve after a day in the refrigerator.
Substitution Ideas
Ground beef can be swapped for ground turkey or chicken for a lighter version, though cooking time remains the same. Plant based meat alternatives work well too but may need additional seasonings for depth. Brown rice or quinoa can replace the white rice for added nutrition, and any color bell pepper works beautifully depending on your preference for sweetness.
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Serving Suggestions
These stuffed peppers pair beautifully with a crisp green salad dressed simply with olive oil and lemon juice. A side of crusty bread works wonderfully for soaking up any extra sauce. For a complete feast, serve with a simple cucumber and tomato salad with a light vinaigrette. A dollop of sour cream on top of the finished peppers adds a delightful tangy contrast to the rich filling.
Why Instant Pot Works Best
Traditional oven baked stuffed peppers often result in unevenly cooked peppers with filling that can dry out. The Instant Pot creates the perfect environment where steam cooks the peppers to ideal tenderness while keeping the meat filling juicy and flavorful. The pressure cooking environment also allows the spices to fully bloom and integrate into the filling in a fraction of the time.
Frequently Asked Questions
- → Can I use other types of meat for the stuffing?
Yes, you can substitute ground beef with ground turkey, chicken, or even a vegetarian option like crumbled tofu or tempeh.
- → Do I need to precook the rice?
Yes, the recipe requires pre-cooked rice to ensure the stuffing has the right texture and consistency.
- → Can I cook the beef before stuffing the peppers?
While it's not necessary, you can brown the ground beef beforehand to add an extra layer of flavor to the dish.
- → How do I prevent the peppers from tipping over in the Instant Pot?
Use the trivet that comes with the Instant Pot to balance the peppers, and make sure they are closely packed together for stability.
- → Can I prepare these stuffed peppers ahead of time?
Absolutely! You can prepare the stuffed peppers up to a day ahead. Store them in the fridge and cook them in the Instant Pot when ready.