Instant Pot Stuffed Bell Peppers with Rice and Cheese
These pressure cooker stuffed bell peppers feature a savory filling of seasoned rice, diced tomatoes, and melted cheese. The Instant Pot steams the peppers to tender perfection while keeping the filling moist and flavorful. Seasoned with chili powder, cumin, and garlic, these peppers make an excellent weeknight dinner that's both satisfying and easy to prepare. The natural pressure release ensures the peppers hold their shape while becoming perfectly tender.
Ingredients
- ¾ cup water
- 2 cups cooked rice, cooledcooked quinoa1:1gluten-freeprotein
adds more protein
- 10 ounces diced tomatoes, canned
- 1 ½ cups shredded cheese, divided
- 2 cloves garlic, minced
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground paprika
- 4 bell peppers, seeds and stems removed
Instructions
- 1
Add trivet insert to Instant Pot and pour in water
- 2
Stir together diced tomatoes, 1 cup cheese, minced garlic, chili powder, cumin, garlic powder, onion powder, and paprika in large bowl
- 3
Stuff each pepper with one-quarter of the rice mixture
- 4
Place peppers upright in Instant Pot and top with remaining cheese
- 5
Attach lid with valve in sealing position and pressure cook on high for 10 minutes
- 6
Allow natural pressure release for 10 minutes, then switch valve to venting
- 7
Serve garnished with chopped cilantro or parsley
Tips
Use day-old rice for best texture as it holds together better when stuffed into peppers.
Choose peppers that can stand upright and are similar in size for even cooking.
Natural pressure release prevents the peppers from becoming mushy and helps retain their shape.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can prep stuffed peppers up to 1 day ahead, refrigerate until ready to cook
Serve hot immediately after cooking for best texture and flavor
Common Mistakes
Don't skip natural pressure release to avoid mushy peppers
Ensure peppers stand upright to prevent filling from spilling out
Substitutions
Vegan Options
Gluten-Free Swaps
adds more protein
General Alternatives
FAQ
Can I use uncooked rice in this recipe?
No, use pre-cooked rice as uncooked rice won't cook properly in the time given and will remain hard and crunchy.
What if my peppers don't fit upright in the Instant Pot?
Trim the bottom slightly to help them stand or choose smaller peppers. You can also cut peppers in half lengthwise if needed.
How long will these keep in the refrigerator?
Stuffed peppers will keep for 3-4 days when properly stored in an airtight container in the refrigerator.