Classic Stuffed Peppers
By :Chop Secrets
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Print Recipe
Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.
instant pot recipe, instant pot beef recipe, instant pot stuffed pepper recipe, stuffed pepper recipe
Votes: 8
Rating: 3.75
Rate this recipe!
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 4 large bell peppers tops removed, seeded and membranes removed
  • 1 cup Cooked rice
  • 1/2 lb ground beef preferably 93% lean, uncooked
  • 1 egg beaten
  • 1/4 cup bread crumbs
  • 2 tbsp tomato paste
  • 4 tsp Worcestershire sauce
  • 1 tbsp chopped parsley additional for garnish
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup marinara sauce
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 4 large bell peppers tops removed, seeded and membranes removed
  • 1 cup Cooked rice
  • 1/2 lb ground beef preferably 93% lean, uncooked
  • 1 egg beaten
  • 1/4 cup bread crumbs
  • 2 tbsp tomato paste
  • 4 tsp Worcestershire sauce
  • 1 tbsp chopped parsley additional for garnish
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup marinara sauce
instant pot recipe, instant pot beef recipe, instant pot stuffed pepper recipe, stuffed pepper recipe
Votes: 8
Rating: 3.75
Rate this recipe!
Instructions
  1. Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
  2. In a large bowl, combine all remaining ingredients except marinara sauce.
  3. Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
  4. Pour one cup of water in the Instant Pot and insert the steam rack.
  5. Place peppers onto rack and divide marinara sauce in the top center of each pepper.
  6. Secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
  8. When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
  9. (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
  10. Carefully remove the peppers, garnish with additional chopped parsley and serve warm.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

8 replies
  1. Antrimcooking
    Antrimcooking says:

    Added lots of seasoning as suggested. I couldn’t let myself to use raw hamburger so I precooked it. This recipe was my first attempt to use my new Instant Pot and was it ever fast, worked great and tasted excellent.
    Val…

  2. peilarkin
    peilarkin says:

    This was an easy recipe but lacked flavour. I added some more spices and chilli peppers to give it a kick!! I also precooked the hamburger as i just couldn’t do it with it raw, as i result you can definitely lower the cooking time

  3. aniebuhr
    aniebuhr says:

    Good call to precook the meat. I did too but still cold at the bottom. I prepped the stuffing, except for egg and bread crumbs, ahead of time. Kids liked. Will try again.

  4. Ace4175
    Ace4175 says:

    This was delicious! We increased the cook time to 11 min, and then let it sit for 5 more before releasing thr pressure. We then added more marinara and some parmesean cheese on top.

  5. Ferrarin Burgess
    Ferrarin Burgess says:

    Cooked for 11 min. Mixture was super blan. Once I added salt and pepper it tasted better. Next time, I will be doubling up on the spices, adding salt and pepper and chili pepper.

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