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Just like a cozy family gathering, stuffed peppers bring a sense of comfort and warmth to the table. You'll find that these 9 easy Instant Pot recipes cater to every palate, whether you crave a classic beef filling or a zesty vegetarian option. Each recipe is designed for quick prep and packed with flavor, making them perfect for any occasion. Curious about how to elevate your meals with these delicious creations?
Key Takeaways
- Classic Beef and Rice Stuffed Peppers combine seasoned ground beef, rice, and vibrant bell peppers for a comforting family meal.
- Vegetarian options like Quinoa and Black Bean Stuffed Peppers provide nutritious fillings that can be easily customized with various vegetables.
- Chicken Fajita Stuffed Peppers offer a quick weeknight meal packed with flavor, combining chicken, rice, and beans.
- International flavors are showcased in recipes like Italian Sausage and Cheese Stuffed Peppers, enhancing variety in your meal prep.
- Using an Instant Pot ensures even cooking and easy preparation, making stuffed peppers a convenient option for busy schedules.
Classic Beef and Rice Stuffed Peppers
Classic Beef and Rice Stuffed Peppers are a comforting and hearty dish that brings together the flavors of seasoned ground beef, fluffy rice, and vibrant bell peppers. This recipe is perfect for a family dinner or meal prepping for the week.
The Instant Pot makes cooking these stuffed peppers quick and easy, allowing the flavors to meld beautifully in a fraction of the time it would take in the oven.
These stuffed peppers can be customized to suit your taste preferences. Feel free to experiment with different spices or add in some veggies for extra nutrition. The combination of savory beef and rice, along with the sweetness of the peppers, makes for a satisfying meal that everyone will love.
Ingredients:
- 4 large bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked rice (white or brown)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup beef broth or water
Cooking Instructions:
1. Start by preparing the bell peppers. Slice the tops off and remove the seeds and membranes. Set aside.
In a large mixing bowl, combine the ground beef, cooked rice, onion, garlic, diced tomatoes, Italian seasoning, salt, and pepper. Mix until well combined.
2. Stuff each bell pepper with the beef and rice mixture, pressing down gently to pack it in. Pour the beef broth or water into the bottom of the Instant Pot.
Place the stuffed peppers upright in the pot. Close the lid and seal the vent. Cook on high pressure for 10 minutes. Once finished, allow for a natural pressure release for 5 minutes before performing a quick release.
Carefully remove the stuffed peppers, sprinkle with cheese, and allow it to melt before serving.
Extra Tips:
For added flavor, consider browning the ground beef with some spices like paprika or chili powder before mixing it with the other ingredients.
You can also add chopped vegetables such as zucchini or mushrooms to the filling for extra nutrition. If you prefer a bit of a kick, try adding a dash of hot sauce or red pepper flakes to the meat mixture.
Enjoy your delicious stuffed peppers!
Quinoa and Black Bean Stuffed Peppers
Quinoa and black bean stuffed peppers are a nutritious and delicious option for a weeknight meal or a hearty vegetarian dish. These vibrant bell peppers are filled with a savory mixture of quinoa, black beans, corn, and spices, making them not only visually appealing but also packed with protein and fiber.
The Instant Pot makes cooking these stuffed peppers a breeze, ensuring that they're tender and flavorful in a fraction of the time it would take in a conventional oven.
This recipe is versatile and can be adapted to suit your taste preferences or what you have on hand. Feel free to add in additional vegetables, such as diced tomatoes, zucchini, or spinach, or swap out the black beans for pinto or kidney beans. The result is a satisfying meal that's both healthy and delicious.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- Start by preparing the quinoa. In the Instant Pot, combine the rinsed quinoa and vegetable broth or water. Seal the lid and set the pot to cook on high pressure for 1 minute. Once the cooking time is up, allow for a natural release of pressure for about 10 minutes, then perform a quick release to release any remaining pressure.
- While the quinoa is cooking, prepare the bell peppers by cutting the tops off and removing the seeds and membranes. In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix well to combine. Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack it in. If using cheese, sprinkle it on top of the stuffed peppers.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Arrange the stuffed peppers upright on the trivet. Seal the lid and cook on high pressure for 6 minutes. After the cooking time, allow for a natural release for 5 minutes, then perform a quick release to release any remaining pressure. Carefully remove the stuffed peppers from the pot.
Extra Tips:
For added flavor, consider roasting the bell peppers for a few minutes before stuffing them, or drizzle the finished dish with a bit of lime juice or a dollop of sour cream.
You can also customize the spices according to your preference; adding a pinch of cayenne pepper for heat or a dash of smoked paprika for a smoky flavor can elevate the dish even more.
Enjoy your quinoa and black bean stuffed peppers as a main course or serve them alongside a fresh salad for a complete meal!
Chicken Fajita Stuffed Peppers
Chicken Fajita Stuffed Peppers are a delicious and colorful dish that combines the vibrant flavors of traditional fajitas with the wholesome goodness of bell peppers. This recipe is perfect for a quick weeknight meal or a fun dinner party, as it isn't only visually appealing but also packed with protein and vegetables.
The Instant Pot allows for a speedy cooking process while ensuring that the flavors meld beautifully, making these stuffed peppers a satisfying option for both adults and kids alike.
This recipe is versatile, allowing you to customize it based on your preferences or dietary needs. You can swap out the chicken for ground turkey, beef, or even a plant-based protein if you're looking for a vegetarian option. The combination of spices in the filling can also be adjusted according to your heat tolerance, giving you control over the spice level in your dish.
Ingredients:
- 4 large bell peppers (any color)
- 1 lb boneless, skinless chicken breast, diced
- 1 cup cooked rice (white or brown)
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- Start by preparing the bell peppers. Slice the tops off the peppers and remove the seeds and membranes. Set aside.
- In a bowl, combine the diced chicken, cooked rice, black beans, corn, diced onion, olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Mix until all ingredients are well combined.
- Stuff each bell pepper with the chicken fajita mixture, packing it down gently. Place the stuffed peppers upright in the Instant Pot on the trivet or a steamer basket. Add 1 cup of water to the bottom of the pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once done, allow for a natural release for 5 minutes, then carefully do a quick release to release any remaining pressure.
- Open the lid and sprinkle the shredded cheese on top of each stuffed pepper. Close the lid for a few minutes to allow the cheese to melt before serving.
Extra Tips:
To add even more flavor to your Chicken Fajita Stuffed Peppers, consider marinating the diced chicken in lime juice and fajita seasoning for at least 30 minutes before cooking.
You can also top the finished peppers with sour cream, avocado, or salsa for an extra layer of flavor. If you have leftovers, these peppers reheat well in the microwave, making them a great option for meal prep!
Italian Sausage and Cheese Stuffed Peppers
This dish isn't only easy to prepare but also customizable. You can use different types of cheese or add your favorite vegetables to the stuffing mix.
The Instant Pot guarantees that the peppers cook evenly while retaining their shape and flavor. Serve these stuffed peppers with a side salad or some crusty bread for a complete meal that everyone will love.
Ingredients:
- 4 large bell peppers (any color)
- 1 pound Italian sausage (mild or spicy)
- 1 cup cooked rice (white or brown)
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Cooking Instructions:
1. Start by preparing the bell peppers. Cut the tops off and remove the seeds and membranes. Set aside.
In a large skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it into crumbles with a spatula. Drain excess fat if necessary.
2. In a large bowl, mix the cooked sausage with the cooked rice, marinara sauce, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Stuff each bell pepper with the sausage mixture, packing it in gently.
Place the stuffed peppers in the Instant Pot on the trivet, with 1 cup of water added to the bottom of the pot.
3. Close the lid and set the Instant Pot to manual high pressure for 10 minutes. Once the cooking time is up, let the pressure release naturally for 5 minutes before performing a quick release.
Carefully remove the stuffed peppers, and let them cool slightly before serving. Garnish with fresh basil if desired.
Extra Tips:
To enhance the flavor of your stuffed peppers, consider adding diced onions, garlic, or mushrooms to the sausage mixture.
You can also experiment with different types of cheese, such as provolone or fontina, for a unique twist. If you prefer a spicier kick, try using hot Italian sausage or adding crushed red pepper flakes to your filling.
Enjoy your culinary adventure with these delicious stuffed peppers!
Mediterranean Chickpea Stuffed Peppers
Mediterranean Chickpea Stuffed Peppers are a delightful and nutritious dish that brings the vibrant flavors of the Mediterranean right to your table. These stuffed peppers are packed with protein-rich chickpeas, fresh vegetables, and aromatic herbs, making them a perfect option for a healthy lunch or dinner. Not only are they delicious, but they're also simple to prepare in your Instant Pot, which allows for quick cooking and easy cleanup.
The beauty of Mediterranean Chickpea Stuffed Peppers lies in their versatility; you can customize the filling to suit your taste preferences or dietary needs. Whether you prefer a little kick of spice or a milder flavor, this recipe can accommodate your desires. Serve these peppers with a side salad or some crusty bread for a complete meal that's sure to impress your family or guests.
Ingredients:
- 4 large bell peppers (any color)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cooked quinoa or rice
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup diced red onion
- 1/2 cup diced cucumber
- 1/4 cup Kalamata olives, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
To prepare Mediterranean Chickpea Stuffed Peppers, start by cutting the tops off the bell peppers and removing the seeds and membranes. In a large mixing bowl, combine the chickpeas, cooked quinoa or rice, diced tomatoes, red onion, cucumber, olives, feta cheese, olive oil, oregano, garlic powder, salt, and pepper. Mix everything together until well combined.
Stuff each bell pepper generously with the chickpea mixture and place them upright in the Instant Pot. Add 1 cup of water to the bottom of the Instant Pot and place the trivet inside. Carefully arrange the stuffed peppers on the trivet. Close the lid, set the pressure valve to sealing, and cook on high pressure for 8 minutes.
Once the cooking time is complete, allow for a natural pressure release for 5 minutes before using the quick release to release any remaining pressure. Carefully remove the peppers and serve them warm, garnished with fresh parsley if desired.
Extra Tips: For an extra layer of flavor, consider adding spices such as cumin or smoked paprika to the filling. You can also experiment with different vegetables based on what you have on hand. If you prefer a softer pepper, you can increase the cooking time by a couple of minutes. Feel free to make extra filling and serve it alongside the stuffed peppers for a heartier meal.
Taco-Style Stuffed Peppers
Taco-Style Stuffed Peppers are a delicious and easy way to enjoy a classic Mexican flavor combination in a healthy package. This dish is perfect for a weeknight dinner or for meal prep, as the stuffed peppers can be made in advance and reheated. The Instant Pot makes cooking them a breeze, infusing the peppers with flavor while keeping them tender and juicy.
These stuffed peppers are packed with a savory filling of ground beef (or turkey), black beans, corn, and spices, all wrapped in colorful bell peppers. Topped with melted cheese and fresh garnishes, they're sure to be a hit with the entire family. Serve them alongside a simple green salad or tortilla chips for a complete meal.
Ingredients:
- 4 large bell peppers (any color)
- 1 pound ground beef or turkey
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 packet taco seasoning
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Instructions:
- Start by cutting the tops off the bell peppers and removing the seeds and membranes. Set them aside.
- In the Instant Pot, set it to sauté mode and brown the ground beef or turkeyor turkeyuntil fully cooked. Drain any excess fat. Add the black beans, corn, taco seasoning, and salsa, stirring to combine.
- Stuff each bell pepper with the meat mixture and place them upright in the Instant Pot. You may need to layer them if you have more than can fit in a single layer.
- Close the lid of the Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural pressure release for 5 minutes before doing a quick release for any remaining pressure.
- Carefully remove the stuffed peppers from the pot and place them on a serving dish. Sprinkle with shredded cheese and let it sit for a few minutes until the cheese melts. Garnish with fresh cilantro and serve with sour cream if desired.
Extra Tips:
For added flavor, consider mixing in some diced onions and garlic when browning the meat. You can also customize the filling by adding rice or quinoa for a heartier meal.
If you're looking for a vegetarian option, simply replace the meat with additional beans or lentils and use vegetable broth instead of water.
Store any leftovers in an airtight container in the refrigerator for up to three days, and reheat them in the microwave or oven. Enjoy your Taco-Style Stuffed Peppers!
Spinach and Feta Stuffed Peppers
Spinach and Feta Stuffed Peppers are a delightful and nutritious dish that can be prepared quickly and easily in your Instant Pot. This recipe combines the flavors of fresh spinach, creamy feta cheese, and aromatic herbs, all encased in tender bell peppers. A perfect meal for busy weeknights or meal prep, these stuffed peppers aren't only satisfying but also packed with essential nutrients.
The Instant Pot makes cooking these stuffed peppers a breeze, allowing you to infuse all the flavors while ensuring the peppers remain perfectly tender. Whether you're serving them as a main course or a side dish, these spinach and feta stuffed peppers are sure to impress. Let's explore the ingredient list and cooking instructions to create this delicious dish!
Ingredients:
- 4 large bell peppers (any color)
- 1 cup fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup cooked quinoa or rice
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 cup vegetable broth or water
- Olive oil (for sautéing)
Cooking Instructions:
- Begin by preparing the bell peppers. Slice the tops off the peppers and remove the seeds and membranes. Set them aside.
- In a large bowl, combine the chopped spinach, crumbled feta, cooked quinoa (or rice), onion, garlic, oregano, and black pepper. Mix well until all ingredients are evenly incorporated.
- Stuff each bell pepper with the spinach and feta mixture, packing it down gently to fit as much filling as possible.
- Add the vegetable broth or water to the bottom of the Instant Pot. Place the stuffed peppers upright in the pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Once the cooking time is complete, allow for a natural release of pressure for 5 minutes before doing a quick release for any remaining pressure.
Extra Tips:
For an extra layer of flavor, consider adding some chopped fresh herbs such as parsley or dill to the filling mixture. Additionally, you can top the stuffed peppers with a sprinkle of extra feta before serving for added creaminess and visual appeal.
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days, making them an excellent option for meal prep. Enjoy your delicious and healthy spinach and feta stuffed peppers!
BBQ Pulled Pork Stuffed Peppers
BBQ Pulled Pork Stuffed Peppers are a delicious and hearty meal that combines the smoky flavors of BBQ pulled pork with the fresh crunch of bell peppers. This dish is perfect for a weeknight dinner or a fun gathering with friends and family.
The Instant Pot makes it easy to cook the pulled pork quickly while ensuring the peppers are perfectly tender and flavorful.
These stuffed peppers aren't only satisfying but also versatile. You can customize the filling to your liking by adding different spices, vegetables, or cheese.
With the combination of sweet and savory BBQ sauce and the vibrant colors of the bell peppers, this dish is as appealing to the eyes as it's to the palate.
Ingredients:
- 4 large bell peppers (any color)
- 2 cups pulled pork (cooked)
- 1 cup BBQ sauce
- 1 cup cooked rice (white or brown)
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
Cooking Instructions:
1. Start by preparing the bell peppers. Cut the tops off and remove the seeds and membranes. Set aside.
In a mixing bowl, combine the pulled pork, BBQ sauce, cooked rice, garlic powder, onion powder, and salt and pepper. Mix until well combined.
2. Stuff each bell pepper with the pulled pork mixture, pressing down gently to pack it in. Place the stuffed peppers upright in the Instant Pot.
Add 1 cup of water to the bottom of the pot to create steam. Close the lid and set the Instant Pot to manual mode on high pressure for 10 minutes.
Once done, allow for a natural release for 5 minutes before performing a quick release. Carefully remove the peppers and sprinkle cheese on top.
If desired, place them under the broiler for a couple of minutes to melt the cheese.
Extra Tips:
For additional flavor, consider adding chopped onions or jalapeños to the pulled pork mixture.
You can also experiment with different types of cheese or add a dollop of sour cream on top before serving.
If you have leftover filling, it can be served as a delicious side dish or on its own. Enjoy your BBQ Pulled Pork Stuffed Peppers!
Vegetarian Lentil Stuffed Peppers
Vegetarian Lentil Stuffed Peppers are a nutritious and flavorful option for anyone looking to enjoy a hearty meal without meat. Packed with protein-rich lentils, vibrant vegetables, and aromatic spices, these stuffed peppers aren't only filling but also versatile. They can be served as a main dish or as a side, making them perfect for any occasion, from family dinners to meal prep for the week ahead.
Using the Instant Pot to cook these stuffed peppers makes the process quick and easy, allowing the flavors to meld beautifully while retaining the nutrients of the ingredients. Plus, the Instant Pot guarantees that the peppers are perfectly tender without losing their shape. Get ready to impress your family and friends with this delicious vegetarian dish that's sure to satisfy everyone at the table.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked lentils (green or brown)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup corn (canned or frozen)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup vegetable broth
- Fresh parsley or cilantro for garnish (optional)
Cooking Instructions:
- Start by preparing the bell peppers. Cut the tops off and remove the seeds and membranes. Set aside.
- In a mixing bowl, combine the cooked lentils, diced onion, minced garlic, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper. Mix well until all ingredients are evenly combined.
- Stuff each bell pepper with the lentil mixture, pressing down gently to pack it in.
- Pour the vegetable broth into the bottom of the Instant Pot and place a trivet inside. Arrange the stuffed peppers upright on the trivet, making sure they're secured.
- Close the lid and set the Instant Pot to cook on high pressure for 8 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release for any remaining pressure.
- Carefully remove the stuffed peppers and garnish with fresh parsley or cilantro if desired.
Extra Tips:
For an added flavor boost, consider adding spices like oregano or Italian seasoning to the lentil mixture.
If you prefer a bit of heat, diced jalapeños or crushed red pepper flakes can be included as well.
Feel free to customize the filling by incorporating other vegetables such as zucchini or spinach.
Leftover stuffed peppers can be refrigerated and reheated, making them a great meal prep option for busy weeks ahead!
Frequently Asked Questions
Can I Freeze Stuffed Peppers After Cooking Them?
Yes, you can freeze stuffed peppers after cooking them. Just let them cool completely, then wrap them tightly in plastic wrap or foil. When you're ready, thaw and reheat them for a tasty meal!
How Long Do Cooked Stuffed Peppers Last in the Fridge?
Like a cozy blanket, cooked stuffed peppers stay fresh in your fridge for about three to five days. Just make sure you store them in an airtight container to lock in that deliciousness!
What Types of Peppers Work Best for Stuffing?
When you're choosing peppers for stuffing, bell peppers are the most popular due to their sweetness and sturdiness. You might also consider poblano or banana peppers for a unique flavor and slightly different texture.
Can I Use a Different Type of Grain Instead of Rice or Quinoa?
You can absolutely use a different grain instead of rice or quinoa; it's a game-changer! Try farro, barley, or couscous for a unique twist. Experimenting opens up a world of flavors you won't believe!
How Do I Adjust Cooking Time for Larger Stuffed Peppers?
To adjust cooking time for larger stuffed peppers, increase the pressure cooking time by about 5 to 10 minutes. Make sure to check the peppers for tenderness and verify they're thoroughly cooked before serving.
