Yield: serves 6

Instant Pot Stuffed Pepper Casserole Recipe

Prep Time 5 minutes
Cook Time 11 minutes
Rest Time 10 minutes
Total Time 26 minutes

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!


  • 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


  1. 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.
  2. Next, add the garlic and bell peppers, saute for 1 full minute.
  3. 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.
  4. 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.
  5. Serve and enjoy hot!


Recipe from "The Electric Pressure Cooker Cookbook" from Barbara Schieving

Nutrition Information:



Serving Size:


Amount 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.

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