These sweet and spicy Instant Pot Stuffed Peppers are the perfect dish to serve on a cold winter night. It’s cooked rice, fresh tomatoes, shredded cheese, and savory spices stuffed in peppers to create a healthy meal, all in one neat package. And it’s vegetarian-friendly!
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Vegetarian Stuffed Peppers
So, you don’t have time to cook? No problem! This Instant Pot stuffed pepper recipe has just a few ingredients and takes less than 30 minutes to prepare.
Not only that, but these peppers are vegetarian-friendly while still being hearty and filling! Making this easy dish perfect for serving a crowd with different dietary preferences and restrictions.
Why You’ll Love this Stuffed Bell Peppers Recipe:
- Super Easy: Stuffed peppers in an Instant Pot make for a super quick and easy recipe.
- No Mess: These stuffed bell peppers can be made all in one pot, making cleanup a breeze.
- Stress-Free Recipe: If you’re trying this recipe for the first time, don’t worry. It’s an effortless, stressless recipe!
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How to Make Instant Pot Stuffed Peppers
You can jump to the recipe card for full ingredients & instructions!
- Pour water into the Instant Pot.
- In a bowl, stir together the diced tomatoes, shredded cheese, and spices. Stuff each of the peppers with ¼ of the cooked rice.
- Next, place the peppers in the Instant Pot according to the instructions (in the recipe card). Divide the remaining ½ cup of cheese over the top of the peppers.
- Attach the lid and be sure the valve is in the sealing position. Cook the peppers as instructed.
- Serve the peppers topped with chopped cilantro or parsley. Enjoy!
Recipe Notes
- Water Helps prevent the instant pot from burning on the bottom. Feel free to use chicken or vegetable broth for added flavor.
- Rice: I’m using white rice in this recipe, brown rice would work as well.
- Diced Tomatoes: Add delicious flavor to the peppers. Actually, I’m using classic diced, but fire-roasted tomatoes are even better.
- Cheese: I’m using Monterey jack cheese, but feel free to use anything you like – cheddar, mozzarella, provolone, etc.
- Garlic: Adds earthiness and delicious flavor to the peppers.
- Spices: Chili powder, cumin, garlic powder, onion powder, and paprika add delicious Tex-Mex flavor to the stuffed peppers. Feel free to use 2 tablespoons of your favorite taco seasoning if you prefer.
- Peppers: I’m using red, green, and yellow bell peppers but feel free to use any color you like!
Yes, you do need to cook the rice first. These peppers do not cook for long enough to cook raw rice all the way through. You can, however, use instant rice.
I used Monterey jack cheese, but you could use any cheese you like, such as cheddar, mozzarella, or provolone.
Instant pot stuffed peppers are finished cooking when the peppers are tender but not mushy, and the filling is cooked all the way through.
Yes! Pour ½ cup of water into the base of a crockpot, then place the stuffed peppers upright in the crockpot. Cover and cook on low for 6 hours or high for 3 hours. Sprinkle the remaining cheese over top in the last 30 minutes of cooking to melt.
The Best Way to Cut Stuffed Peppers
Lay the pepper on its side and cut off the top. With the knife, cut the inside edges of the pepper to hollow out and remove the core. To serve the stuffed peppers, cut them in half to make the stuffed pepper easier to eat.
Make Ahead Instructions
These stuffed peppers can be made up to 2 days in advance of when you plan to serve them. Store the peppers in an airtight container in the refrigerator until ready to reheat.
Storage Instructions
Store leftover instant pot stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat standing upright in a baking dish in a 350°F oven for 15-20 minutes, or until heated through.
Freezing Instructions
Freeze instant pot stuffed peppers in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can use vegetable or chicken broth in place of the water for more flavor.
- Use pre-cooked white or brown rice, or substitute with instant rice.
- You can use fire-roasted diced tomatoes for a smokier flavor.
- I used Monterey jack cheese, but you could use whatever cheese you like, such as cheddar, mozzarella, or provolone.
- In place of the spices, you can use 2 tablespoons of taco seasoning.
- Feel free to use any color bell peppers you like!
- Feel free to add some cooked ground beef, chicken, or turkey to the rice mixture for a protein boost!
Tips for the Best Instant Pot Stuffed Peppers
- Look for equal-sized bell peppers for the most even cook time.
- To create perfect bell pepper vessels, turn each pepper on its side and slice the top (including the stem) off. Carefully remove the center and any seeds.
More Vegetarian Recipes We Love
- Roasted Butternut Squash
- Creamed Green Beans
- Vegetarian Stuffing
- Ramen Cups
- Find more meat-free dinner recipes
There’s nothing like a quick dinner recipe to make your life easier. These Instant Pot Stuffed Peppers are delicious, healthy, and easy to make. Your entire family will love this spicy-sweet, all-in-one meal. Why not try it tonight?
More Kid-Friendly Dinner Recipes to Try:
- Creamy Mashed Potatoes
- Hamburger Helper
- Crockpot Chicken and Rice
- Ham & Mozzarella Cheese Sticks
- Best Chili Mac
- Baked Chicken Nuggets
- Mexican Tater Tots
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Instant Pot Stuffed Peppers Recipe
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Ingredients
- ¾ cup water
- 2 cups cooked rice cooled
- 10 ounces diced tomatoes 1 can
- 1½ cups shredded cheese divided
- 2 cloves garlic minced
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground paprika
- 4 bell peppers seeds and stems removed
Recommended Equipment
Instructions
- Add the trivet insert to the Instant Pot and pour the water into the Instant Pot.¾ cup water
- In a large bowl, stir together the diced tomatoes, 1 cup shredded cheese, minced garlic, chili powder, cumin, garlic powder, onion powder, and paprika. Stuff each of the peppers with ¼ of the rice mixture.2 cups cooked rice, 10 ounces diced tomatoes, 1½ cups shredded cheese, 2 cloves garlic, 2 teaspoons ground chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground paprika, 4 bell peppers
- Place the peppers in the Instant Pot, making sure they stand upright so the filling doesn’t spill out. Divide the remaining ½ cup of cheese over the top of the peppers.
- Attach the lid and ensure the valve is in the sealing position. Cook on Pressure Cook-High for 10 minutes. Then allow the pressure to release naturally for 10 minutes. Switch the valve to venting and allow any additional pressure to release.
- Serve the peppers garnished with chopped cilantro or parsley.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use vegetable or chicken broth in place of the water for more flavor.
- Use pre-cooked white or brown rice, or substitute with instant rice.
- You can use fire-roasted diced tomatoes for a smokier flavor.
- I used Monterey jack cheese, but you could use whatever cheese you like, such as cheddar, mozzarella, or provolone.
- In place of the spices, you can use 2 tablespoons of taco seasoning.
- Feel free to use any color bell peppers you like!
- Feel free to add some cooked ground beef, chicken, or turkey to the rice mixture for a protein boost!
- Look for equal-sized bell peppers for the most even cook time.
- To create perfect bell pepper vessels, turn each pepper on its side and slice the top (including the stem) off. Carefully remove the center and any seeds.
Nutrition Information
