Classic Stuffed Peppers
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.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 4 large bell pepperstops removed, seeded and membranes removed
  • 1cup Cooked rice
  • 1/2lb ground beefpreferably 93% lean, uncooked
  • 1 eggbeaten
  • 1/4cup bread crumbs
  • 2tbsp tomato paste
  • 4tsp Worcestershire sauce
  • 1tbsp chopped parsleyadditional for garnish
  • 2tsp Italian seasoning
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1/2cup marinara sauce
  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.