Looking for a delicious, easy weeknight dinner idea? This Instant Pot Stuffed Pepper Casserole recipe is the perfect comfort food, and ready in under 30 minutes!
So earlier this year I bought myself an Instant Pot and I had every intention of sharing lots and lots of recipes with you guys.
But then I got busy making coffee cake, and cupcakes, and cookies that dinner recipes just seemed, boring.
As I was debating what to share this week, I realized this Instant Pot Stuffed Pepper Casserole was just sitting there…pictures and recipe done, just waiting for you, my readers to read about it.
I think my problem is, I don’t like taking photos with my Instant Pot. I just can’t seem to capture how delicious the food is when it comes out!
As a huge stuffed pepper fan, I was a little worried about this one not tasting like my favorite dinner…but it exceeded my expectations. If you haven’t picked up “The Electric Pressure Cooker Cookbook” from Barbara Schieving, you better get on Amazon now!
Every dish is amazing, and they are all classics…not fancy recipes that nobody will actually make or eat.
Today’s Stuffed Pepper Casserole recipe is easy! And you can brown your meat right in the instant pot so that you don’t have to dirty another dish! From start to finish this dinner was on the table in well under 30 minutes! And even grandma would approve of the flavor of this classic dish!
How to make Stuffed Peppers in the Instant Pot
STEP 1: First, get yourself an Instant Pot. It’s perfect for busy families or people who don’t want to spend all day in the kitchen. I have a 6qt which is perfect for my family (of 6).
STEP 2: Next, decide if you’ll be using ground beef or ground turkey. Both taste great in this dish, so use what works for you and fits best in your diet!
STEP 3: Select “saute or browning” on your pressure cooking pot to brown the ground beef and onion. Mine took about 5 minutes to brown 1 lb of ground beef. I drained the little bit of excess oil out of my instant pot, but that’s optional. If using ground turkey, you should be fine to continue to next step.
STEP 4: Add in your garlic, green peppers, diced tomatoes, tomato sauce, beef broth, rice (I used Jasmine rice), worcestershire sauce, salt, and pepper. Lock the lid, select “High Pressure” and cook for 5 minutes.
STEP 5: When time is up, use natural release for 10 minutes, then finish with a quick pressure release. Carefully open the lid and add your cheddar jack cheese. I closed my lid again for a minute while I gathered everyone to the table. By the time we sat to eat, the cheese was melted and perfect! ENJOY.
What else can I make in my Instant Pot
- Hard Boiled Eggs. Seriously I make a dozen of these every week for snacking, on the go, and salads. My Instant Pot Hard Boiled Egg recipe makes delicious, perfect to peel eggs, EVERY TIME.
- Whole Chicken. In less than 60 minutes, you can have a tender, perfectly roasted chicken made in your electric pressure cooker. This easy chicken recipe from A Mind Full Mom is flavored with a homemade rotisserie seasoning and is perfect for eating for an easy dinner or using in chicken recipes.
- Baked Potatoes. Making Instant Pot Baked Potatoes is significantly faster than baking them in the oven and yields great results! Once you try this method from Rachel Cooks, it’s going to be your preferred method of making baked potatoes.
- Cheesecake. Yes. You read that correctly. This Instant Pot Cheesecake recipe is creamy and delicious, and nobody will know you used your pressure cooker!
More Dinner Recipes:
- Pork Chop Recipes
- Chicken Alfredo Recipe
- Orange Chicken
- Pot Roast Recipe
- Easy Beef Stroganoff Recipe
- Chicken Tetrazzini
- Pineapple Chicken Curry
- Homemade Sloppy Joes
- Instant Pot Mississippi Pot Roast
- Instant Pot Ziti
- More DINNER RECIPES
- MORE Instant Pot Recipes
Instant Pot Stuffed Pepper Casserole Recipe
Looking for a delicious, easy weeknight dinner idea? This Instant Pot Stuffed Pepper Casserole recipe is the perfect comfort food, and ready in under 30 minutes!
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced (about ½ cup)
- 2 cloves garlic, minced
- 2 green bell peppers, diced
- 1 can (14 oz) diced tomatoes (don't drain)
- 1 can (15 oz) tomato sauce
- ⅔ cup beef broth
- ⅔ cup jasmine rice
- 1 Tbsp Worcestershire sauce
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 cups shredded Cheddar-Jack cheese
Instructions
- For the pressure cooker, select "browning/saute" to preheat the pot. Once hot, add the ground beef and onion and saute for about 5 minutes, stirring constantly until beef is browned. I drained out any extra fat/oil.
- Next, add the garlic and bell peppers, saute for 1 full minute.
- Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
- Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.
- Serve and enjoy hot!
Notes
Recipe from "The Electric Pressure Cooker Cookbook" from Barbara Schieving
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 435Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 110mgSodium: 765mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 32g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Recipe originally published June 24, 2018
Looking for a delicious, easy weeknight dinner idea? This Instant Pot Stuffed Pepper Casserole recipe is the perfect comfort food, and ready in under 30 minutes!
Deff wish I’d read the reviews about not mixing the rice. Mine burned multiple times. What should’ve been a. Single run ended up being three on pressure cooker and last time on low rice button to finish cooking the rice. Not much flavor and probably won’t be making this again unfortunately.
Made this tonight and it was easy AND delicious! It does have quite a bit of liquid, I’m going to try just under a full cup of rice next time. This is definitely going into our meal rotation.
Could you print this recipe for those of us who do not have an instapot? Thanks
I’m not sure what you’re asking for here?
This was out standing.This is a keeper and so easy to make..I served ours with a slice of baguette bread…Thank you so much for this tastey recipe.😋😋
So glad you enjoyed the recipe!
Made this tonight and with the beef broth and tomato sauce, it seemed more like a soup. It was tasty though. I had no problems with the burn notice. I didn’t stir the rice. I just made sure it was underneath the beef broth.
Family fav, for Christmas I put my pot away , today was reminded that we haven’t had it in a while so tonight unstuffed peppers in my instapot 🙂 <3
Is the rice supposed to be precooked?
Nope.
Should have read comments. Looked to see wether to stir the rice or not. Would be nice to add it to your instructions. Thanks I stirred and the bottom of my pot burned. 😞
I have no issues when I stir?! I’m sorry this happened to you.
A lot of people in the comments are getting a “burn” message and the key to avoiding that is to NOT stir the rice. When you stir rice (or pasta) dishes in an Instant Pot, some of the rice gets on the bottom of the pot and burns. You want the rice to stay on top. I just pat it down so it’s still under the liquid and cooks properly. Hope that helps!
I wish I read this before I started!
I love this recipe, problem is I cant make it without ever getting a burn notice. I even add in extra beef broth in the beginning to try and avoid it. But its like inevitable. Do you have any advice? Thanks 🙂
Make sure after browning the meat, you add the broth and scrape up all the browned bits that are stuck to the bottom of the pot.
Can you do this using brown rice?
Agh.. Keep getting a burn notice. The uncooked rice is causing this.
Can’t have tomato seeds, any suggestions for the can of tomatoes. Maybe another can of tomato sauce.
Trying to make this now and it keeps burning and not coming to pressure. Not sure what is going on. Followed the recipe exactly. Maybe I shouldn’t have stirred beforenoutting the lid on.
What is your recommended cook time if using brown rice in this recipe?
This looks yummy. Have you used cauliflower rice?
Do you cook this in the little pot that is removable or just directly on the bottom of the instant pot?
Always cook in the instant pot that is removable. I highly suggest before using your instant pot that you familiarize yourself with the manual 🙂
We tried making this tonight EXACTLY as the recipe states and it was ruined because everything burnt to the bottom… any suggestions?
My instant pot has a low medium high mode. I always saute in low mode.
Good Lord! Does anyone read their instruction manuals anymore? Who the heck is dumb enough to cook directly on the bottom of the Instant Pot? Even common sense tells you that’s NUTS!
That’s not what they meant!!
They meant do you insert a pan inside the pan.
Who’s dumb now??????
Made this for dinner last night and my family LOVED it! Such a quick and satisfying dinner anyone can pull off in no time.