Instantaneous Pot Stuffed Peppers – Meals Religion Health

Instantaneous Pot Stuffed Peppers – Meals Religion Health

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April 12, 2021 Jump to the recipe

Deliciously satisfying and simple Instant Pot Stuffed Peppers will be a dinner hit for the whole family! A tasty, cheesy, filling meal!

an instant pot of stuffed peppers cut open on a plate

"These are loaded" – Mr. FFF

Oh yeah. You better believe these are the most loaded stuffed peppers that will ever grace your mouth.

More loaded than the Mediterranean grilled stuffed peppers … and much easier because you don't have to grill them!

They're also cheesy and fizzy and juicy and just so damn satisfying.

There's a place for whole 30 stuffed peppers stuffed with cauliflower rice, but sometimes you NEED some "real" rice, feel me?

Needless to say, the combination of loaded and satisfying will make these little gems your new favorite food.

Why you will love this recipe

I'm ALL for a new recipe that uses one of my favorite kitchen utensils – the instant pot it is – and today's recipes are one of them! That's right, these filled peppers in the instant pot are delicious, calming, healthy and easy to prepare thanks to our reliable instant pot. You'll be comfortable cooking a pot of these for your crew because the ingredients they are made with are healthy and how quickly they come out on one of those evenings when you completely forgot about the meal plan for dinner Need to be thrown together! Stuffed peppers to the rescue!

Stuffed peppers in an instant pot

Ingredients needed

My favorite recipes are the ones that require ingredients that I can pronounce. Whole, healthy ingredients add so much flavor to the recipes, but also benefit our body from a nutritional point of view. Eating healthier means more energy and a better functioning body. Don't we ALL want this? Here's what you'll need to prepare this healthy, filled instant hot pepper pot:

  • White rice (I used jasmine)
  • water
  • salt
  • Minced meat
  • Grated mozzarella cheese
  • Grated parmesan cheese
  • onion
  • Fresh parsley
  • Italian
  • Fresh garlic
  • nutmeg
  • Fire roasted shredded tomatoes
  • Big red pepper

The best way to cut stuffed peppers

When preparing your ingredients to make bell pepper filled peppers, you may be wondering how to cut the peppers. I recommend keeping the peppers whole and only cutting off the tips to add the filling! This works well for instant pot cooking.

How to do Insant Pot Stuffed Peppers

Boil rice

Bring rice, water and a little salt to a boil in a large saucepan on the stove. After cooking, lower the temperature, cover the saucepan and simmer until the rice is light and fluffy.


Once the rice is cooked, mix it with the raw ground beef, some cheese, onions, parsley, garlic and spices until everything is well incorporated. Add the shredded tomatoes and mix again.


Cut the tips off the peppers and remove the seeds and membranes from inside. Pour a cup of water into the instant pot, then place a trivet in it. Place the peppers on the coaster with the cut side up. Fill the peppers to the brim with the filling!


Set the instant pot on seal and cook for 9-10 minutes. Steam an instant, then pour the rest of the cheese onto the peppers and put the lid back on so it can melt.


Sprinkle some chopped fresh parsley over the stuffed peppers and DEVOUR!

An instant pot of stuffed peppers on a plate with a fork

How to cook these in the oven

If you LOVE the sound of stuffed peppers on the menu for tonight but don't have an instant pot, fear not! Similar to whole 30 stuffed peppers, you can also simply cook them in the oven! Just follow the directions in this recipe, but instead of using raw ground beef, I recommend cooking it in a pan before mixing it with the other filling ingredients. Next, fill your peppers and bake them in a 350-degree oven for about 20 to 30 minutes, or until the peppers soften.

Serving suggestions

The side dishes to a delicious, filling main course can really cook the meal! Aside from those stuffed peppers, I love serving some healthy veggies to top it off, like a chicken-free cobb salad, a watermelon and feta salad to brighten the plate, or a raw summer bun salad.

How to save Instant Pot Stuffed Peppers

Once cooked, these stuffed peppers can be stored in an airtight container in the refrigerator for up to 4-5 days. Halve to heat up and heat in the oven at 350 degrees Fahrenheit. For freezing, store the peppers in an airtight, freezer-safe container for up to 3 months.

Stuffed peppers fAQ

Do you have to cook the meat for stuffed peppers first?

If you're cooking stuffed peppers in the instant pot, you don't have to cook the meat first, which is nice because it skips a step! However, if you are going to cook them in the oven, it is best to cook the meat first.

How do you keep stuffed peppers from falling over?

The nice thing about using an instant pot to cook your stuffed peppers is that they fit so tightly that the peppers won't fall over while you cook!

Is it better to freeze stuffed peppers cooked or uncooked?

I recommend cooking your stuffed peppers before freezing them! That way, you don't have to thaw them and then bake them when you're hungry and ready to enjoy. That saves you time.

Stuffed peppers in an instant pot

Easier and healthier dinner recipes


Instant Pot Stuffed Peppers

Preparation: 10 protocol

Cook: 30th protocol

Total: 50 protocol


  • 1/2 Cup white rice (I used jasmine)
  • 1 Cup water
  • 1 1/4 TL Salt, divided
  • 1 lb 93% ground beef
  • 1/2 Cup Grated mozzarella cheese, divided (2 ounces)
  • 1/2 Cup Grated parmesan cheese, divided (2 ounces)
  • 1/3 Cup Onion, chopped
  • 1/4 Cup Fresh parsley, chopped (+ in addition to garnish)
  • 2 TL Italian spice
  • 1 TL Fresh garlic, chopped
  • Pinch of ground nutmeg
  • fifteen oz Fire roasted shredded tomatoes
  • 4th Very large red peppers


  • Mix rice, water and 1/4 teaspoon salt in a large saucepan and bring to a boil. After cooking, cover and reduce heat to simmer for 20 minutes or until rice is tender.

  • After cooking, mix the rice and raw ground beef in a large bowl. Add 1/4 cup of each cheese, onion, parsley, Italian seasoning, garlic, nutmeg and remaining 1 teaspoon salt and mix well.

  • Add the chopped tomatoes and mix well.

  • Cut the tips off the peppers and carefully remove the seeds and membranes from the inside.

  • Put 1 cup of water in your instant pot and place the saucer inside. Place the peppers in the pot with the cut side up.

  • Fill the peppers to the brim (they will really be full) with the filling.

  • Cover, make sure the lid is sealed, and cook for 9-10 minutes (if you want your peppers to be softer, do so for 10 minutes).

  • Make an instant steam release and sprinkle the rest of the cheese on top. Cover the lid to allow the cheese to melt for a minute or two.

  • Sprinkle with fresh parsley and DEVOUR!

Nutritional information:

Calories: 436kcal (22%) Carbohydrates: 29.8G (10%) Protein: 40G (80%) Fat: 19.5G (30%) Saturated fatty acids: 10G (63%) Polyunsaturated fat: 0.1G Monounsaturated fatty acids: 1.7G Cholesterol: 104mg (35%) Sodium: 1000mg (43%) Potassium: 355mg (10%) Fiber: 5.2G (22%) Sugar: 6.4G (7%) Vitamin A: 235IU (5%) Vitamin C: 599mg (726%) Calcium: 45mg (5%) Iron: 11mg (61%)

Nutritional disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: Taylor Kiser

Course:Main course


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