Instant Pot Stuffed Peppers are healthy and easy even weeknight dinner. No pre-cooking rice and it is one pot and a freezer meal. So much easier than on the stove.
I love my Instant Pot! Other easy one pot meals would be Instant Pot cabbage rolls, turkey chili and chicken tacos. Browse all of my healthy Instant Pot recipes and kiss “What’s for dinner?” dilemma good-bye.
Pressure Cooker Stuffed Peppers
I made Instant Pot stuffed peppers twice in a week before I went on work trips. Who am I kidding?! I made a whole batch of healthy freezer meals for my husband. We loved this Instant Pot stuffed bell peppers recipe A LOT – easy, one pot and tasty.
I’m turning into you – those who work full-time not from home and are like “What’s for dinner?” at 5 PM. I have been living off of my healthy Instant Pot recipes because life has been crazy with the move, renovations and work travel.
Instant Pot stuffed peppers are easy-peasy comfort food my mom used to make all the time. 100% nostalgia and I bet for you as well.
- Ground turkey
- Tomato sauce
- Simple seasonings
Can I Use Uncooked Rice?
No. Rice needs longer cooking time.
If you are not a fan of quinoa you can substitute it with couscous or buckwheat. And if you are not a fan of buckwheat you can use any 12-15 minute cooking grain.
And if none fit your “likes list” you can use pre-cooked rice to make traditional Instant Pot stuffed peppers.
How to Make Stuffed Peppers in Instant Pot
If you still don’t have an Instant Pot, check out which one you should buy (maybe?). It is seriously a revolutionary appliance worth every penny. And then I have Instant Pot guide that will help you get started. Are you convinced? Don’t miss out any longer!
- Cut pepper tops, chop them along with onion and saute.
- Make stuffing with ground turkey, uncooked quinoa, spices and sauteed veggies.
- Stuff peppers, layer and top with half of the tomato sauce. Repeat.
- Cook on high pressure for 15 minutes (8 quart) or 20 minutes (6 quart).
- Release pressure right away, top with juices and yogurt. Serve.
Can I Freeze Stuffed Peppers?
Yes. You can freeze cooled cooked stuffed peppers. Place in an airtight container to prevent freezer burns and freeze for up to 3 months.
How to Reheat Stuffed Peppers
To reheat stuffed peppers, first thaw them on a counter for 3-4 hours or in the fridge overnight.
To warm up stuffed peppers, place them in a pot with the juices, cover and cook on low vor 10 minutes. Steam will warm them through. I do not own a microwave, so that is how we reheat food.
What to Serve Stuffed Peppers With?
We serve stuffed peppers with plain yogurt and rye bread. Toasted whole wheat bread mimics freshly baked rye bread as well. I like to break stuffed peppers on my plate, mix with yogurt and dip bread into the sauce.
Stuffed peppers are a meal on its own. We usually do not make any sides to go with the recipe besides green smoothie if we feel like.
More Healthy Instant Pot Dinners
- Instant Pot chicken and rice kids can’t get enough of.
- Instant Pot chicken and potatoes with lots of leftovers.
- Instant Pot bolognese sauce with half less meat.
- Instant Pot spaghetti – 15 minutes and even pasta cooks in same pot.
- Instant Pot stir fry using frozen chicken and veggies.
Looking for more dinner ideas? Check out my most popular collection of 30 healthy Instant Pot recipes.Print
Instant Pot Stuffed Peppers
Instant Pot Stuffed Peppers are healthy and easy in your pressure cooker. No pre-cooking rice and it is one pot dinner and a freezer meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: American Ukrainian
- 8–9 large bell peppers
- 2 lbs ground turkey
- 1 cup quinoa, uncooked
- 1 large onion, chopped
- 2 tbsp soy sauce
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 1 tsp basil, dried
- 1 tsp salt
- 1/8 tsp red pepper flakes
- Ground black pepper
- 15 oz can tomato sauce, low sodium
- 1 cup water
- Avocado oil, for frying
- Cut the tops off of peppers and remove + discard the seeds. From the cut off tops remove and discard “the tail” and chop the tops (nothing goes to waste). Set aside.
- In a large mixing bowl, add ground turkey, uncooked quinoa, soy sauce, oregano, thyme, basil, salt, red pepper flakes and ground black pepper.
- On Instant Pot, press Sauté and preheat until it says Hot. Swirl oil to coat, add onion and sauté for 2-3 minutes, stirring occasionally. Add chopped pepper pieces and sauté for another 3-4 minutes. Press Cancel and transfer sautéed veggies to the bowl with other ingredients. Using a spatula, mix all ingredients really well. Stuff the peppers diving the filling between them equally.
- In an Instant Pot, add water and place the rack inside. Arrange 1 layer of peppers and top with half of the tomato sauce. Lay remaining peppers and top with remaining sauce. Close the lid, turn release vent to Sealing and press Pressure Cooking on High for 15 minutes (8 quart Instant Pot) or 20 minutes (6 quart Instant Pot).
- After peppers are cooked, turn the valve to Quick Release and release the pressure. Serve with plain yogurt and juices from the bottom of the pot (turkey baster is the best to suck those up).
Store: Refrigerate in an airtight container for up to 3-4 days.
Make Ahead: Refrigerate stuffed uncooked peppers for up to 2 days and cook when ready.
I have 8 quart Instant Pot and it’s large enough to cook all peppers at once. If yours is 6 quart, cook in 2 batches.
You can replace quinoa with pre-cooked brown rice or uncooked buckwheat.
Did you make this recipe? Please give it a star rating in the comments.