by Olena

Instant Pot Stuffed Peppers

by Olena

Stuffed Peppers in Instant Pot

Before I left to a few conferences, I made these healthy Instant Pot stuffed peppers twice in a week. Who am I kidding?! I made a whole batch of healthy freezer meals for my husband.

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.

We loved this Instant Pot stuffed bell peppers recipe A LOT – easy, one pot and tasty!

MY LATEST RECIPES

What Are Instant Pot Bell Peppers Ingredients?

  • Ground turkey
  • Quinoa
  • Onion
  • Tomato sauce
  • Simple seasonings

Can I Replace Quinoa with Uncooked Rice?

If you are not a fan of quinoa you can substitute it with 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.

As for uncooked rice, that’s my next test and I will report back when I try. That’s why I used quinoa because I knew for sure it’s a quick cooking grain/seed.

How Long to Cook Pressure Cooker Stuffed Peppers?

You know how stuffed peppers take 45-60 minutes in the oven? I don’t even know exactly how long they take because I haven’t made them in a while since they take long.

In a pressure cooker, you can place peppers with raw meat and completely uncooked quinoa and have dinner on the table in 25 minutes. They take 15 minutes to cook + pressure build up and 2 minutes quick release time.

Can Stuffed Peppers Be Made Ahead and Frozen?

can stuffed peppers be made ahead and frozen

Yes.

  1. Assemble stuffed peppers and do not cook.
  2. Freeze uncooked in a gallon size Ziploc bags – let out as much air as possible before sealing.
  3. Cooking frozen stuffed peppers: cook from frozen following recipe’s instructions increasing time to 20 minutes. Do not thaw.

 How to Make Stuffed Peppers in Instant Pot

how to make pressure cooker stuffed peppers

  1. 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.
  2. In a large mixing bowl, add ground turkey, uncooked quinoa, soy sauce, oregano, thyme, basil, salt, red pepper flakes and ground black pepper.
  3. 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.
  4. 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.
  5. 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 stuffed peppers in Instant Pot and top with remaining sauce.
  6. Close the lid, turn release vent to Sealing and press Pressure Cooking for 15 minutes on High. After peppers are cooked, turn the valve to Quick Release and release the pressure.
  7. Serve with plain yogurt and juices from the bottom of the pot (turkey baster is the best to suck those up).

    Instant Pot Stuffed Peppers Recipe

More Easy Healthy Instant Pot Recipes

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Instant Pot Stuffed Peppers

5 from 3 reviews

You don’t have to pre-cook rice for these healthy Instant Pot Stuffed Peppers. One pot dinner and can be a freezer meal easy-peasy.

  • Author: Olena of ifoodreal.com
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American Ukrainian

Ingredients

  • 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

Instructions

  1. 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.
  2. In a large mixing bowl, add ground turkey, uncooked quinoa, soy sauce, oregano, thyme, basil, salt, red pepper flakes and ground black pepper.
  3. 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.
  4. 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 for 15 minutes on High.
  5. 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.

Freezer Meal: Assemble the peppers and freeze uncooked in gallon size Ziploc bags. When ready to cook, cook from frozen following recipe’s instructions increasing time to 20 minutes. Do not thaw.

Make Ahead: Refrigerate stuffed uncooked peppers for up to 2 days and cook when ready.

Notes

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.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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9 comments on “Instant Pot Stuffed Peppers

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  1. Please understand that I modified this recipe as follows to suit our tastes.

    First, I used ground beef (85%) ,instead of turkey. I did not dice and include the pepper tops. I used Uncle Ben’s Ten Minute Brown Rice as well. Further, I used Italian spiced tomato sauce and mixed half of the can in with the stuffing. I also left out the red pepper flakes. As I have a 6 quart pot I made six peppers. Could probably have gotten eight in there tho. I did not change any of the ingredient amounts or proportions.

    Cooked the dish for 35 minutes. Came out great, maybe a bit dry, but I will up the amount of tomato sauce and tweak the spices a bit next time.

    All in all a good and satisfying dish.

    1. I think because you didn’t use pepper tops the stuffed peppers were a bit dry. But main reason think you cooked them way too long. It’s a pressure cooker so it cooks food faster. Try 15 mins as I did and see. They will be cooked otherwise I wouldn’t be serving raw peppers to my family. Im not crazy. I’m sure they will be less dry.:)

      1. Only reason I cooked them that long was the rice. I wanted to be sure it would be cooked. Will surely cut the time on the next try.

  2. Deee-licious! My husband and 14 year old daughter had TWO each! This is saying a lot because my husband doesn’t usually like stuffed peppers I had 1.5.
    I served this with yogurt that I made in the Instant Pot 🙂

    Good tip from your Chicken and Rice recipe to vent the Instant Pot outside. I’m sure the neighbors are wondering why there is steam coming off my deck so frequently recently!

    I’m going to try making the Beef Stew next…