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Instant Pot Stuffed Peppers

4.5 from 6 reviews

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.

  • Author: Olena of ifoodreal.com
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American Ukrainian
Scale

Ingredients

  • 89 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.