These Instant Pot Stuffed Peppers are filled with ground turkey, rice, and cheese and take only minutes to cook in the pressure cooker. This dish is packed with flavor and can be made in a matter of minutes!
Looking for an easy and delicious weeknight meal? Try this Instant Pot Stuffed Bell Pepper recipe!
Bell peppers are the perfect vessel for all of your favorite flavors. These Instant Pot Stuffed Bell Peppers are filled with ground turkey, rice, and cheese and take only minutes to cook in the pressure cooker. Plus, they're so delicious that you'll want to make them again and again!
This dish is packed with flavor and can be made in a matter of minutes, thanks to your trusty Instant Pot.
We love recipes that gets dinner on the table faster. This one is no exception! The best part about these stuffed peppers? There’s no need to cook the meat first!
Instant Pot Stuffed Bell Peppers (makes 4)
Prep time: 10 minutes
Cook time: 15 minutes (including pressure and release)
Total time: 25 minutes
4 medium bell peppers
1 small onion, diced
½ pound ground turkey (or can substitute for beef or chicken)
2 cups cooked rice, packed
1 teaspoon salt
¼ teaspoon black pepper
1 tbsp garlic, minced
3 tablespoons breadcrumbs
1 can (14 oz) tomatoes, divided.
½ cup water
1 tbsp Italian seasoning, for garnish, optional
1 1/2 cup mozzarella, shredded
Cut the tops of your bell peppers. Remove the membranes as well as the seeds.
In a medium-size bowl mix together your onion, ground turkey, cooked rice, salt and pepper, garlic, breadcrumbs, and Half of the can of tomatoes (drained - save the tomato liquid and the remaining can of tomatoes).
Scoop the mixture into each of the Bell peppers.
Add your water and the rest of the can of tomatoes, including the liquid, into your inner part of the instant pot. Place the trivet inside. Place the bell peppers on top of the trivet.
Lock the lid in place on your instant pot and set the sealing valve to sealed.
Set your instant pot to high-pressure for eight minutes. Allow it to naturally release for 10 minutes, followed by a manual release.
Place your mozzarella cheese on top of the meat mixture of your bell pepper. Close the lid on your instant pot and set to high-pressure for one more minute.
Once that minute is done, do a quick release.
Remove the bell peppers with tongs as they will be hot.
Leftover stuffed peppers can be stored in the refrigerator for up to 4 days. To warm them back up, place your peppers in an oven-safe baking dish and warm on 350 degrees F and they will taste as good if not better than when first made!