Go Back
–+ servings
Print

Instant Pot Stuffed Peppers

Course Main Course
Cuisine American
Keyword Instant Pot
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 peppers

Ingredients

  • 4 medium-large bell peppers
  • 2 cups cooked brown rice
  • 1 lb lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon seasoning salt
  • 1 teaspoon oregano
  • 1 tsp garlic powder
  • 4 Tbl ketchup
  • ¼ cup water
  • 8 oz canned tomato sauce
  • 1 tablespoon brown sugar
  • ½ cup shredded cheddar cheese
US Customary - Metric

Instructions

  • Slice the top of the bell pepper off and gently pull out the seeds and membranes. Set aside.
  • In a medium bowl, mix the rice, beef (raw), seasoning, egg, and 2 Tbl ketchup together. I find this is best to do by hand until all evenly mixed together. 
  • Divide the meat mixture into each pepper. Make sure the press the meat and rice into the pepper bottom. 
  • Place the water into the Instant Pot. Place cooking rack in pot and arrange peppers in the pot. 
  • Whisk tomato sauce, 2 tablespoons of ketchup, and brown sugar together. Pour the tomato sauce over the peppers. Seal the lid and cook on high pressure for 10 minutes. Allow the Instant Pot to naturally release pressure (about 5-6  minutes). 
  • Top peppers with cheese, and serve.