This easy Tex Mex recipe for Instant Pot Stuffed Peppers is easy to make and totally delicious.
Your family will go nuts for this simple meal of bell peppers packed with Mexican rice and topped with melty cheese. Enjoy these as a vegetarian main dish or a tasty side with grilled meats.
INSTANT POT STUFFED PEPPERS RECIPE
Stuffed peppers are a classic recipe! This Instant Pot Stuffed Peppers recipe has a delicious Tex Mex flavor profile. Warm spices dress up cooked rice and canned tomatoes to make this super simple meal.
We're cooking these stuffed peppers in the instant pot because a pressure cooker is the best tool for the job. If you've ever made stuffed peppers that were still raw on the outside or turned to mush, you'll know that it can be challenging to make stuffed peppers in the oven.
The instant pot makes perfect stuffed peppers each and every time. This recipe is perfect for summer too, since you won't need to heat up the kitchen to make it.
INGREDIENTS IN INSTANT POT STUFFED PEPPERS
Water - The instant pot won't run if there isn't enough water in it. Water keeps the food from burning and perfectly steams your peppers in a short amount of time. For added flavor, use chicken broth or vegetable stock instead.
Rice - Start with cooked rice that has been cooled down. You can even use leftover rice if you have it. I'm using white rice here, but brown rice can also be used.
Diced Tomatoes - Use a can of diced tomatoes in this recipe, including the juice. Try using fire-roasted tomatoes to make this recipe even better.
Cheese -These stuffed peppers are topped with shredded Monterrey Jack cheese, but any type of cheese can be used. Try cheddar or mozzarella instead.
Garlic - Two cloves of minced garlic give the stuffed pepper filling a warm earthiness, and delicious flavor.
Chili Powder, cumin, garlic powder, onion powder, and paprika add delicious tex-mex flavor to your instant pot stuffed peppers. Feel free to use your favorite taco seasoning if you prefer.
Bell Peppers - You need four large bell peppers for this recipe. These should fit perfectly in your instant pot! Any color peppers will work, so choose your favorite. Cut the tops off of the peppers and carefully remove the seeds to create a vessel for stuffing.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE STUFFED PEPPERS IN THE INSTANT POT
- Get the Instant Pot ready by adding the trivet insert, and then pouring in the water.
- In a large bowl, stir together the rice, diced tomatoes, 1 cup of shredded cheese, minced garlic, and spices. Divide the mixture between the four peppers.
- Place the stuffed peppers in the instant pot, making sure that they stand upright so the filling doesn't spill out. Divide the remaining cheese over the top of the peppers.
- Attach the instant pot lid and make sure that the valve is in the sealing position. Cook on Pressure Cook - High as directed in the recipe card below. Allow the pot to naturally release for 10 minutes. Then switch the valve to venting and allow any remaining pressure to release.
- Serve Instant Pot Stuffed Peppers garnished with chopped cilantro or parsley. You can enjoy them right away, or store in an airtight container in the refrigerator for up to 3 days.
The photo above is for illustration purposes. For the full list of ingredients and instructions for making Instant Pot Stuffed Peppers, please see the recipe card below.
HOW LONG DO STUFFED PEPPERS TAKE IN THE INSTANT POT?
The cook time for this Instant Pot stuffed peppers recipe is 10 minutes, followed by a 10-minute natural release. Whenever you're using the instant pot, you should plan for time for the machine to come up to pressure too. All in, stuffed peppers take less than 30 minutes to make in the Instant Pot, and most of that time is completely hands-off!.
CAN I MAKE THIS RECIPE VEGAN?
If you'd like to adjust this recipe to make vegan stuffed peppers, you can omit the cheese, or replace it with your favorite vegan shredded cheese substitute.
SHOULD PEPPERS BE PRECOOKED BEFORE STUFFING?
Some traditional recipes for stuffed peppers require the peppers to be steamed or blanched before stuffing. This isn't necessary when making peppers in the instant pot, since they are perfectly pressure-cooked while the filling is heated and the cheese is melted.
WHAT TO SERVE WITH INSTANT POT STUFFED PEPPERS
These delicious rice-stuffed peppers make a delicious meal on their own, served with a fresh salad or your favorite side dishes.
Serve them alongside a protein-heavy main dish such as roast chicken or grilled pork chops.
You may also want to add protein right into the peppers. Feel free to add cooked ground beef or leftover Instant Pot Carnitas to the filling and reduce the rice to keep the volume the same.
Did you make this Instant Pot Stuffed Peppers recipe? Please leave a comment below letting me know what you thought.
- ¾ cup water
- 2 cups cooked and cooled rice (white or brown)
- 1 (10 ounce) can diced tomatoes
- 1 ½ cups shredded cheese, divided (see notes)
- 2 cloves garlic, minced
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 4 large bell peppers, seeds and stems removed
- Add the trivet insert to the Instant Pot and pour the water into the Instant Pot.
- In a large bowl, stir together the rice 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.
- 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. Enjoy immediately or store in an airtight container in the fridge for up to three days.
- Water can be replaced with chicken or vegetable stock for more flavor.
- Any type of shredded cheese can be used in this recipe. Try Monterey Jack, cheddar, provolone, or mozzarella.
- This vegetarian meal can be made vegan by replacing the cheese with your favorite non-dairy cheese substitute.
- Instead of the spices listed in the recipe, you can use 2 tablespoons of your favorite taco seasoning instead.
Amount Per Serving: Calories: 326Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 377mgCarbohydrates: 35gFiber: 3gSugar: 5gProtein: 14g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.