Instant Pot Stuffed Bell Peppers⚓︎

Based on and ingredients from this Washington Post Recipe

Personal rating:



  • 4 large bell peppers (any color)
  • (Optional) 1/2 lb ground turkey, ground chicken, or lean ground beef
  • 1 can (15 oz) black beans (or Navy/Great Northern), rinsed
  • 1 tbsp ground chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 1 (10 oz) can Rotel diced tomatoes and green chiles (with juices)
  • 1 (4 oz) can diced green chiles in their juices
  • 1.5 cups cooked brown rice, quinoa, etc.
  • 1.25 cup shredded cheese (Monterey Jack, pepper jack, sharp cheddar, or similar), divided in 3/4 and 1/2 cup
  • Cilantro, salsa, non-fat plain yogurt, or other toppings


  • Pour 1 cup of water (1.5 cups for 8 qt) and place the trivet in the Instant Pot
  • Cut off the tops of the peppers. Gently pull out the seeds and hollow out
  • Stand the peppers up in the Instant Pot, nestling them beside each other so that they stay upright
  • In a large glass mixing bowl, place the ground meat and beans
    • Sprinkle on the chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper
      • Flip a few times to coat
    • Pour in the cans of tomatoes/green chilies
    • Add the rice and 3/4 cup shredded cheese
    • Stir with a fork, but don’t overwork the meat
  • Using a spoon, scoop the filling into the peppers until each is full to the top
  • Cook on high pressure for 10 minutes
  • Quick Release
  • Sprinkle the remaining 1/2 cup cheese on top of the peppers
  • Replace the lid and let sit for the cheese to melt (~1 min)
  • With tongs, gently lift the peppers onto serving plates
  • Serve hot, sprinkled with fresh cilantro and any of your favorite toppings