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Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers are full of ground beef, rice, delicious spices all drizzled in a tomato sauce. It's a fast and easy comfort food recipe.
Course Main Course
Cuisine American
Prep Time 19 minutes
Cook Time 8 minutes
Servings 4
Calories 460kcal
Author Toni Dash


  • 6 quart Instant Pot


Stuffed Bell Peppers

  • 4 large Bell peppers any color
  • 1 pound Ground beef
  • 1 medium Yellow Onion chopped
  • 2 Garlic cloves diced
  • 1 cup cooked Rice any type
  • 2 teaspoons Paprika
  • 2 teaspoons Italian Seasonings
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Salt
  • ½ teaspoon ground Black Pepper
  • 1 Egg


  • ¼ cup Tomato paste
  • 2 cups Beef broth
  • 2 tablespoons Cornstarch
  • ¼ cup Water
  • salt and pepper to taste


  • Cut the bell peppers open around the top by the stem. Remove the seeds and membrane. NOTE: a spoon can be used to scrape out the membrane if needed.
  • In a medium bowl combine the ground beef, onion, garlic, egg, rice, paprika powder, Italian Seasonings, Worcestershire sauce, salt and pepper. Stir together to fully combine.
  • Using a spoon divide the ground beef mixture evenly between the prepared bell peppers, set aside.
  • Combine the tomato paste and the beef broth into the Instant Pot and whisk/stir until combined.
  • Place the trivet into the Instant Pot and place the bell peppers onto it.
  • Close the lid, turn the vent to SEALED and select HIGH PRESSURE.
    Cook for 8 minutes and allow a NATURAL RELEASE for another 5 minutes. Then release remaining pressure and remove the bell peppers from the inner pot.
    NOTE: The internal temperature of the peppers should reach 165 degrees for the ground beef to be fully cooked.
  • Mix the cornstarch with ¼ cup of water, set the Instant Pot to SAUTE. Add the cornstarch mixture immediately to the Instant Pot and stir to combine.
  • Cook until sauce has thickened, stirring often, for about 1 to 2 minutes. Turn the Instant Pot to WARM.
  • Spoon some sauce over the cooked peppers. If serving on a bed of mashed potatoes or more rice, additional sauce may be drizzled on that too.


Pro Tip on Thickening the Sauce
Don't add the cornstarch directly to the sauce without mixing it first with water. It will clump and not blend into the sauce. 
Storing Leftovers
Allow peppers to cool after cooking. Store in a sealed container for 3-4 days. Reheat in a microwave.


Calories: 460kcal | Carbohydrates: 32g | Protein: 26g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 1259mg | Potassium: 975mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5937IU | Vitamin C: 216mg | Calcium: 64mg | Iron: 4mg