The Best Instant Pot Stuffed Peppers for Clean Eating!

March 1, 2017 / HEALTHY RECIPES
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As a busy mom, constantly chasing around a toddler that’s taking off his diaper while holding an infant… easy and healthy meals are a must! Trust me when I tell you that this instant pot stuffed peppers recipe fits the bill.

It’s super easy to tweak if you have picky eaters, but it’s delicious as is. It’s something that you probably always have the ingredients to, so when you didn’t plan lunch or dinner- it’s an easy go-to.

As you can see, my pictures differ from the exact ingredients a little bit. That’s because it was one of those days that I didn’t plan what we’d be eating so I grabbed what we had. That meant mix-matched peppers and random mixes of cheese. You know how it goes!

Why You Need an Instant Pot

Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000WInstant Pot 7-in-1 Multi-Functional Cooker

An Instant Pot is a MUST-HAVE for moms!

It’s like a Crockpot on steroids. You can cook something that would take 4+ hours in the Crockpot in 20-30 minutes in the Instant Pot. But, if you wanted to slow cook- you can do that too!

I don’t know how I made it through 2 years of motherhood without it. Now that I have a toddler and an infant, it is my constant go to.

It’s extremely easy to cook with while handling an infant and a toddler, plus there is no flame. It doesn’t heat up until you’ve hit the start button and can walk away.

So you don’t have to worry about your tails touching anything hot.

Not to mention, once you walk away you don’t have to handle it at all until it’s done– so you can focus on your kids while dinner is cooking.

I’m pretty sure whoever made this must be a mom (I’m actually not sure, so please don’t google that!).

Instant Pot Stuffed Peppers Recipe

instant pot stuffed peppers

Instant Pot Stuffed Peppers Ingredients

  • 4 bell peppers, seeded (my favorite is with yellow peppers, but green peppers are good too)
  • 1 small onion, chopped
  • 1 roma tomato, diced
  • 2 cloves of garlic, minced
  • 1 lb lean (95/5 or leaner) ground beef or ground turkey
  • 1 boil in bag pack of brown rice
  • 1 egg
  • 1 can tomato sauce (15 oz)
  • 1C grated Parmesan cheese
  • 2 tsp salt
  • 1 tsp pepper
  • 1 pinch cayenne pepper
  • 1 tsp adobo
  • garlic powder
  • dried parsley

Instant Pot Stuffed Peppers Directions

instant pot stuffed peppers

  1. Slice tops off green peppers and remove the seeds.
  2. Poke holes in the bottom of the peppers to allow fat from the meat to seep out.
  3. Dice pepper tops, dice onion, dice tomato, mince garlic.
  4. Mix diced veggies with ground meat of choice, egg, rice, seasonings and 1 tbsp of the tomato sauce.
  5. Fill peppers with meat mixture.
  6. Pour 2/3 of tomato sauce into the bottom of the instant pot with 2/3 can of water.
  7. Put trivet in and the stuffed peppers on top.
  8. Pour remaining tomato sauce on top of the peppers.
  9. Lock lid and cook on manual for 15 Mins.
  10. Use the natural release method when cooking time is up.
  11. When completely done, sprinkle with the cheese on top. You can use your cheese of choice if you prefer a different kind. Mexican blend and mozzarella also work well.
  12. Close lid for a few moments to melt the cheese completely.
  13. Serve pepper with some of the liquid at the bottom of the pot.
  14. Enjoy!

**** You can also bake for 45 minutes at 375 degrees F

instant pot stuffed peppers

instant pot stuffed peppers

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Super easy & delicious lunch or dinner that will be done cooking in 15 minutes! The prep time for these instant pot stuffed peppers is just 10 minutes, so you have a filling meal in just 25 minutes!
8  Comments
  • Heidi says:
    July 13, 2017 at 12:47 pm

    Does the meat need to be browned at all prior to mixing and addin to peppers?

    • Jessica says:
      July 13, 2017 at 1:35 pm

      Nope, it’ll fully cook in the pot 🙂

  • Darcy says:
    July 19, 2017 at 12:00 pm

    How would I adjust the time if I prepare and freeze the peppers earlier and cook them in the IP later?

    • Jessica says:
      July 20, 2017 at 1:56 pm

      Hi Darcy. I have never frozen it beforehand so I cannot say. So sorry, wish I could be more help 🙁

  • Crystal says:
    July 25, 2017 at 11:58 am

    Would these last for the week if I meal prepped for a week’s lunch? Or could I freeze them and take out the night before for the next day?

    • Jessica says:
      July 25, 2017 at 12:00 pm

      I would use them within 4 days of cooking them. I usually have them for lunch the day I cook them and then can also eat them for the next 4 days 🙂 You can definitely freeze them as well!

  • Melinda T. says:
    August 11, 2017 at 10:14 am

    This looks so tasty! How would I modify this to use regular (not boil-in-bag) rice? Hoping to make this next week, yum!

    • Jessica says:
      August 11, 2017 at 1:05 pm

      Hi Melinda! You can cook the brown rice first and then follow the rest of the steps 🙂

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