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A side view of a red pepper stuffed with rice and topped with melted mozzarella.
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5 from 1 vote

Instant Pot Stuffed Peppers Recipe

Delicious easy week night dinner that's on the table in less than 30 minutes. The stuffed peppers are loaded with seasoned ground turkey and rice. A great family meal.
Course Main Course
Cuisine American
Keyword easy instant pot stuffed peppers, instant pot stuffed peppers, instant pot stuffed peppers with rice
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4 peppers
Calories 389kcal
Author Eileen Kelly

Ingredients

  • 4 medium fresh bell peppers use any variety of bell pepper, red yellow, or green
  • 1 small onion, peeled and diced
  • ½ pound ground turkey ground beef or chicken can be used
  • 2 cups cooked white rice, packed
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons dried Italian seasonings, divided
  • 1 Tablespoon garlic, peeled and minced
  • 3 Tablespoons plain bread crumbs or Gluten-free bread crumbs Panko breadcrumbs can be used
  • 14 ounce can, diced tomatoes with juices, divided Note 1
  • ½ cup water
  • 1 ½ cup mozzarella cheese, shredded

Instructions

  • Cut the tops of your bell peppers. Remove the membranes as well as the seeds.
  • In a large mixing bowl add onion, ground turkey, cooked rice, salt and pepper, garlic, breadcrumbs, and Half of the can of tomatoes (drained - save the tomato liquid and the remaining can of tomatoes).
  • Mix to combine the ingredients.
  • Add water and the remaining diced tomatoes, including the liquid, into your inner pot of the instant pot. Place the trivet inside. Place the bell peppers on top of the trivet.
  • Lock the lid in place and ensure the valve is closed. Set to high pressure for eight minutes. Do a natural release for 10 minutes, followed by a quick pressure release. (manual release)
  • Place the shredded mozzarella cheese on top of each pepper. Put the lid back on for another minute or two to allow the cheese to melt.
  • Remove the bell peppers with tongs as they will be hot.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
Note 1: When dividing the diced tomatoes, keep the juices and the second half of the can of diced tomatoes together. This will be placed in the bottom of the vessel for additional liquid. 
Note 2: If you are looking to keep sodium down, use salt-free diced peppers and any of your favorite salt substitute seasonings. 
Make-Ahead: The peppers can be prepped and stuffed the night before you wish to make them.
Leftovers can be stored in the refrigerator in a covered airtight container for up to 3 days.
 
I’m not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
 
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Nutrition

Serving: 1pepper | Calories: 389kcal | Carbohydrates: 43g | Protein: 28g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1079mg | Potassium: 727mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4158IU | Vitamin C: 163mg | Calcium: 300mg | Iron: 3mg