Instant Pot Stuffed Peppers
Instant Pot Stuffed Peppers are a hit for busy weeknights! The cheesy beef and rice filling is so satisfying and bakes beautifully in brilliant green or red peppers. Your family will love them!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Wash bell peppers. Remove stem (cutting JUST around the stem) and slice horizontally (see notes above). Remove seeds and membranes.
Combine remaining ingredients in a large bowl (except shredded cheese for garnish) and mix until well combined.
Divide mixture evenly between the 8 halves (it's ok if they are heaping).
Place trivet in Instant Pot and pour in 1 cup water, covering the bottom of the Instant Pot. Place 4 of the stuffed peppers onto the trivet (I did this in my 6qt).
Now, you can cook them 4 at a time OR you can cook them all at once if you place the trivet with handles with the handles DOWN making kind of a table over the other trivet and first layer of peppers-- the "table" will seem wobbly or lean to one side but it won't fall over, it has nowhere to go. Place the remaining 4 stuffed peppers over the top.
Place the lid on the Instant Pot and seal, placing the tab to "sealing". Manually cook on high pressure for 9 minutes. Slow release for about 1-2 minutes and then quick release.
Open the Instant Pot and place cheese over all of the stuffed bell peppers (if you did 2 layers with the 2 trivets do this carefully removing the top layer and adding cheese to all the peppers and putting the top layer back).
Place lid back on Instant Pot for about 3-5 minutes or until cheese has melted. Serve hot.
Calories: 519kcal | Carbohydrates: 47g | Protein: 26g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 312mg | Potassium: 519mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2105IU | Vitamin C: 79.8mg | Calcium: 212mg | Iron: 3mg