Who doesn’t love a good stuffed pepper recipe? They’re simple to make with affordable ingredients, and they come together with just a little bit of prep work.
Our Favourite Instant Pot Stuffed Peppers
- 1 cup Water, for the Pressure Cooker
- 6 small Bell Peppers, any color, I like red
- 3/4 cup Uncooked White Minute Rice, (or any white parboiled rice) or 1 cup cooked rice
- 1 lb Lean Ground Turkey or Beef (Make sure that if you use beef, it is around 85% to 93% lean)
- 1 Egg, beaten
- 1/4 cup Chopped Cilantro
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Adobo Seasoning Powder, optional
- 1 1/4 tsp Kosher Salt (or 1 tsp table salt)
- 1/2 tsp Ground Pepper
- 1 1/2 tsp Oregano
- 1 Tbsp Cumin Powder
- 1 Tbsp Chili Powder, mild
- 1/4 tsp Chipotle Chili Powder (optional, for heat)
- 3 Tbsp Diced Green Chilis, drained, 1/2 of a 7oz can
- 1 cup Tomato Sauce
Put the cup of water into the inner liner of the pressure cooker.
Rinse the peppers and cut the tops off. Deseed and remove the membrane. Remove the stems from the tops and finely dice them. Add to a mixing bowl.
Add the rice to the mixing bowl.
Add the ground turkey or beef (raw) and all other ingredients to the mixing bowl. Mix to combine thoroughly with rice.
Fill each pepper with enough of the meat mixture to come a little bit above the top of the pepper. Don’t pack them too tightly.
Place stuffed peppers on a trivet in the Instant Pot. They will be sitting above the water.
Put the lid on and close it, turning the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button, and the + or – button to select 10 minutes. Make sure High Pressure is selected. If not, press Cancel/Keep Warm, press Pressure Cook/Manual, then the Adjust button to select High Pressure.
When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure.
When the pin in the lid drops and all of the pressure is released, open the lid, facing it away from your face.
Check the internal temperature using an instant read thermometer. The temp should be at least 165 degrees for ground turkey, and 160 for ground beef.
If they aren’t fully cooked, put the lid back on and cook for 1 more minute, then check again.
Remove peppers with tongs to a plate and garnish with your favorite toppings! I like cilantro, Cotija cheese, and salsa.
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