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If you’re looking for a protein-packed, veggie-loaded dinner that comes together in under 30 minutes, these Instant Pot Stuffed Peppers are a must-try. This version is filled with seasoned ground beef, rice, fire-roasted tomatoes, and topped with melty cheddar cheese. It’s a cozy, comforting meal that’s also perfect for meal prep. This dish is among the many protein-packed beef recipes that make family dinners a breeze.
Why We’re Loving This Recipe Lately
Instant Pot dinners are my go-to when life gets busy, and this one has quickly become a family favorite. With a flavor profile that leans Mexican-inspired, these peppers are filled with cumin, chili powder, and fresh cilantro. They remind me of tacos, but in a cozy, veggie-wrapped format that’s both hearty and nourishing.
We’ve been rotating through Instant Pot favorites like Creamy Sun-Dried Tomato Chicken and Healthy Sloppy Joe’s, but this recipe hits the spot when I’m craving something warm and satisfying without feeling too heavy.
As a nutritionist, I love finding ways to keep dinner simple, flavorful, and nutrient-dense. These stuffed peppers check every box. In fact, my Stuffed Pepper Soup is an Italian-inspired take with Italian seasoning and fresh basil. This recipe leans Mexican style with warm spices like cumin and chili powder, finished with a sprinkle of fresh cilantro.
What Makes These Stuffed Peppers So Good
- Fast and easy using the Instant Pot
- Family approved (especially with that cheesy topping)
- Great for meal prep and storing for leftovers
- Customizable with ground turkey, cauliflower rice, or different cheeses
- Packed with veggies and whole food ingredients
How to Make Instant Pot Stuffed Peppers
The process is simple and hands-off once you get going:
- Prep the peppers by slicing off the tops and removing the membranes. Dice up any usable pepper tops to add to the filling.
- Saute in the Instant Pot: Add a little oil, then saute diced onion, garlic, and the pepper bits until softened.
- Brown the beef right in the pot, then mix in the spices, canned tomatoes, vinegar, and cooked rice.
- Stuff each pepper evenly with the mixture, then sprinkle cheese on top.
- Cook under pressure: Add water to the bottom of your pot, place the trivet inside, and arrange the stuffed peppers upright. Secure the lid and cook on high pressure for 5 minutes. Quick release the steam when done.
That’s it. Super quick, satisfying, and great for busy nights.
How to Serve and Store
Serve with your favorite toppings like chopped cilantro, salsa, diced avocado, sour cream, or sliced green onions.
Store leftovers in the fridge for up to 5 days. These also freeze well.
Reheat in the microwave for 2 minutes or pop in the oven at 350ºF for about 15 minutes.
Instant Pot Stuffed Peppers with Ground Beef
Ingredients
- 4 large bell peppers, (any color or mixture)
- 2 tbsp avocado oil or olive oil
- 1 small diced yellow onion
- 2 cloves garlic, (minced)
- 1 lb ground beef
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp sea salt
- 8 oz diced tomatoes
- 1 tbsp apple cider vinegar
- 1 cup pre-cooked white or brown rice
- 1.5 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Prep your bell peppers but slicing off the top 1/2 inch. Remove the stem, and dice up the remaining top part and set aside. For the large part of the remaining pepper, discard the membrane.
- Select the saute function on the Instant Pot. Once hot, add the oil. Saute the diced onion, garlic, and the diced up top part of the bell pepper. Saute until veggies are tender, about 3-4 minutes.
- Add the ground beef and continue to cook for another 3-4 minutes or until mostly browned. Add in the spices, diced tomatoes, apple cider vinegar, and rice. Stir until thoroughly mixed, then add in half of the cheese. Select cancel on the Instant Pot.
- Divide the mixture evenly by spooning into each of the 4 bell peppers. Clean out the Instant Pot. Pour 1 cup of water at the bottom of the pot and place the trivet above the water. Arrange the stuffed peppers on top of the trivet (it should fit pretty tightly). Cover and cook on high pressure for 5 minutes.
- Use a quick release and remove the lid once he steam has been released. Top with the remaining cheese and fresh cilantro. You can also place the lid back on for about 30 seconds to melt the remaining cheese on top.
Good taste, however, way too much filling left over.I could have stuffed 8 peppers. Froze it for the next time.
Hi, these stuffed bell peppers came out really good ! We loved the fact that this recipe called for chili pepper seasoning ! It tastes like a delicious ground beef taco inside a
Bell Pepper ! This recipe is now my go to stuffed bell peppers recipe when we want a
quick South of the border Meal !!! I followed the recipe exactly, but also added my own
little touch to it by adding some roasted corn to the mix and some sliced avocado and
a little sour cream on top of the melted cheese, and wow… was this Delicious !!!! Thank you for such a simple yet yummy recipe ! I love the fact that this recipe can also be really good with different veggies like green onions, parsley, or whatever you have on hand in the fridge that you need to use up !!!