Instant Pot Stuffed Peppers with Ground Beef Recipe

If you’re looking for dinner with serious flavor—and a dinner that’s ready in 30 minutes flat—these Instant Pot Stuffed Peppers with Ground Beef are pure magic! Colorful peppers get packed with a savory, cheesy beef-and-rice filling, then steam to tender perfection, all right in your pressure cooker. It’s a cozy, family-pleasing meal with almost zero cleanup and every bite bursting with comfort.

Ingredients You’ll Need

Let’s talk about the simple, no-fuss ingredients that make these Instant Pot Stuffed Peppers with Ground Beef so crave-worthy! Every item brings something to the party—from juicy peppers to zesty spices and that dreamy, gooey cheese finish.

• Bell Peppers (4 large, any color): Their sweet, juicy flesh adds vibrant color and acts as the perfect edible bowl for the filling—use a mix of red, yellow, and green for extra eye appeal.
• Avocado or Olive Oil (2 tbsp): Adds healthy richness and helps sauté the veggies to perfection.
• Yellow Onion (1 small, diced): Delivers a gentle sweetness and aromatic base for the beef filling.
• Garlic (2 cloves, minced): Boosts flavor with a mellow garlicky depth that pairs fabulously with the beef.
• Ground Beef (1 lb): The star protein—go for 85/15 for juicy, flavorful results, or sub leaner if preferred.
• Chili Powder (1 tbsp): Lends a gentle, smoky warmth that keeps things interesting but not overly spicy.
• Ground Cumin (2 tsp): Adds an earthy, comforting note to round out the spice blend.
• Sea Salt (½ tsp): Brings all the flavors into perfect harmony.
• Diced Tomatoes (8 oz): Adds moisture and bright acidity—canned works great!
• Apple Cider Vinegar (1 tbsp): Just a splash to lift and balance the savory filling.
• Pre-cooked White or Brown Rice (1 cup): For hearty texture and to soak up all the flavors—leftover rice is perfect here!
• Shredded Cheddar Cheese (1.5 cups): Melts into gooey, golden goodness and gives that irresistible comfort-food finish.
• Fresh Cilantro (¼ cup, chopped): Adds herby brightness right before serving.

Variations

One of the things I adore about Instant Pot Stuffed Peppers with Ground Beef is just how easy it is to make them your own! Whether you want to tweak the filling or make the dish gluten-free or vegetarian, swapping ingredients is a breeze.

• Turkey Stuffed Peppers: Swap in ground turkey for a lighter, slightly leaner variation that still delivers all that cozy stuffed-pepper flavor.
• Vegetarian Option: Omit the beef and add cooked black beans or lentils for hearty, plant-based stuffed peppers that even meat lovers will enjoy.
• Mexican-Inspired: Use Monterey Jack or pepper jack cheese and add a pinch of smoked paprika or chipotle powder to the beef filling before stuffing.
• Low-Carb: Replace the rice with cauliflower rice for a lower-carb version that keeps all the savory goodness.

How to Make Instant Pot Stuffed Peppers with Ground Beef

Step 1: Prep the Peppers

Start by slicing about ½ inch off the top of each bell pepper. Remove the stems and carefully scoop out the seeds and membrane—this is where your filling will go! Dice up any usable pepper from the tops (avoiding the stems) and set it aside to add extra flavor to the filling.

Step 2: Sauté the Veggies

Set your Instant Pot to the sauté function and let it get nice and hot. Drizzle in the oil, then add in the onion, garlic, and the diced bell pepper tops. Sauté for 3-4 minutes until the onions are soft and fragrant—this builds the flavor foundation for the whole dish.

Step 3: Brown the Beef & Mix the Filling

Add ground beef to the Instant Pot and continue cooking for another 3-4 minutes until it’s mostly browned, breaking it up with a spoon as you go. Sprinkle in the chili powder, cumin, and sea salt. Next, stir in the diced tomatoes, apple cider vinegar, and pre-cooked rice—making sure everything is beautifully combined. Finish by folding in half of the shredded cheese, then hit “cancel” to turn off the sauté function.

Step 4: Stuff the Peppers

Divide the savory beef and rice mixture evenly among the four hollowed-out bell peppers. Pack the filling in gently, but don’t over-stuff—you want the cheese to melt luxuriously through the whole pepper!

Step 5: Pressure Cook to Tender Perfection

Wipe out your Instant Pot insert, then add 1 cup of water to the bottom. Set the trivet inside and arrange the stuffed peppers snugly on top. Secure the lid, set the vent to sealing, and cook on high pressure for 5 minutes. Use a quick release, and carefully remove the lid once the steam subsides.

Step 6: Finish with Cheese & Cilantro

Sprinkle the remaining cheddar over each pepper and top with chopped cilantro. For ultra-melty cheese, pop the lid back on for 30 seconds to help it get perfectly gooey. Serve hot, and get ready for oohs and ahhs all around!

How to Serve Instant Pot Stuffed Peppers with Ground Beef

Garnishes

A sprinkle of chopped cilantro is classic, but you can sprinkle on sliced green onions, a dollop of sour cream, or a drizzle of your favorite hot sauce for a custom finish. Some folks even love a squeeze of fresh lime to brighten up every forkful!

Side Dishes

These stuffed peppers are practically a meal on their own, but they’re stellar with a side of crisp green salad, some garlicky roasted broccoli, or even a warm bowl of black bean soup. For extra comfort, try them with a hunk of crusty bread to scoop up that extra filling.

Creative Ways to Present

Try serving your Instant Pot Stuffed Peppers with Ground Beef on a colorful platter with fresh herbs sprinkled around, or nestle each pepper into a shallow bowl of warm tomato sauce for a restaurant-style touch. For a playful twist, slice peppers in half and serve open-faced like mini pepper boats!

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers? Lucky you! Pop any extras into an airtight container and keep them in the fridge for up to three days. The flavors actually get even better overnight.

Freezing

To freeze, let your peppers cool completely, then wrap each one tightly in foil and place them in a freezer-safe bag or container. They’ll keep beautifully for up to three months—just defrost overnight in the fridge before reheating.

Reheating

Reheat stuffed peppers gently in the microwave (covered, to steam) or in a covered baking dish in a 350°F oven until hot through. If you want the cheese extra melty, don’t forget an extra sprinkle on top before reheating!

FAQs

Final Thoughts

I hope you’re as excited as I am to try Instant Pot Stuffed Peppers with Ground Beef in your own kitchen! They’re colorful, filling, and downright irresistible—perfect for busy weeknights, meal prep, or lazy Sundays. Give them a spot in your dinner rotation, and let me know how your family personalizes their peppers!

Print