Are you looking for a great ground beef pressure cooker recipe? These Instant Pot Italian Stuffed Peppers are easy to make and oh so yummy!
A couple months ago I had the pleasure of heading south to Alabama with my friend Leah at Beyer Beware and The Farmwife Drinks to hang out at A Southern Bite’s test kitchen. The County Cook had a couple recipes for us to make together and then share with you all and this is one of them!
Instant Pot Italian Stuffed Peppers
I love stuffed peppers especially come summer when I have more peppers than I know what to do with coming from our garden.
When cooking peppers in the Instant Pot you need to cut the tops off and not in half like some other recipes show.
As with all Instant Pot recipes it does take some time for the pressure cooker to come to pressure so plan accordingly when making this recipe.
Here are some of my other Instant Pot recipes:
If you are looking for a crock pot stuffed pepper recipe check out these Slow Cooker Sausage Stuffed Peppers. If you want to make this recipe in the slow cooker, cook the ground beef prior to stuffing and cook on low 4 to 5 hours or until the peppers are tender.
Serves: 5 Peppers
- 6 bell peppers, divided
- 1 onion, diced
- 1 tomato, diced
- 1 lb extra lean ground beef (90/10 or higher)
- 1 boil-in-bag white or brown rice, uncooked
- 1 egg, beaten
- 2 tsp salt
- 1 tsp pepper
- ½ tsp Italian seasoning
- 1 tsp garlic powder
- 1(15 oz) can tomato sauce, divided
- 2 cups shredded mozzarella or cheddar cheese, divided
- ½ cup water
- dried parsley, for garnish (optional)
- Start by slicing off the tops of your green peppers and removing the seeds
- Dice one of the peppers (this recipe makes 5 stuffed peppers)
- Mix diced peppers, onion and tomato with ground beef, egg, rice, salt, pepper, Italian seasoning, garlic powder, ¼ cup tomato sauce and 1 cup shredded cheese.
- Fill peppers evenly with meat mixture.
- Pour ½ cup tomato sauce into the bottom of a 6 quart or larger Instant Pot and stir in ½ cup of water.
- Put trivet into the Instant Pot and place stuffed peppers on top. Then take remaining tomato sauce left in the can and pour it on top of the stuffed peppers.
- Lock lid, making sure the nozzle is turned to “sealing” and cook on high pressure for 20 mins.
- Note: It will take about 10-15 minutes for the Instant Pot to come to full pressure before cooking.
- Once finished cooking, do a quick release of the pressure (be very careful, steam will come out fast and hot).
- Open lid and sprinkle remaining cup of shredded mozzarella cheese on top of each pepper.
- Close lid for a couple of minutes to melt cheese.
- Serve stuffed peppers with some of the tomato “broth” and sprinkle with a bit of dried parsley.
Shared on Weekend Potluck