*P.S. This post may contain affiliate links. Read our disclosure policy for more info.

 

Instant Pot Stuffed Peppers

As a busy wife, I am always on the hunt for healthy dinners that taste great and offer a variety to my menu plans. We are a family that likes to offer a change to our normal plans and this Instant Pot stuffed peppers recipe is delicious. These are quick and easy to make and full of rich flavors. The quinoa is a nice change from traditional rice used in stuffed peppers and I’m a huge fan of this highly nutritious vegetable seed. The quinoa offers a nice texture and flavor as well. 

A classic stuffed pepper I grew up with was rice, ground meat, tomato sauce and a few spices. They were kind of bland and plain, but we had them quite often because they were easy and cheap to make. Now with this recipe, I completely changed it up. These Instant Pot stuffed peppers are anything but bland, plain and boring. I used quinoa, marinara sauce, ground beef and a handful of spices to make a very hearty and flavorful stuffed pepper. It is a healthy meal that doesn’t take much time to make and everyone gobbles it up. Try this new modern twist and see why my family raves about it so much! 

Benefits of Using Quinoa In My Instant Pot Stuffed Peppers 

Quinoa is a super vegetable seed (often mistaken for a grain) related to beets and spinach that delivers a very rare vegetablesourced complete protein with all 9 essential amino acids. It is one ingredient I try to incorporate into dishes when I can! If you or someone you know are diabetic, you might find that Quinoa can help with your glucose levels. Quinoa is also rich in magnesium, which is great as many of us lack this important mineral. Magnesium is great for helping with healthy blood sugar, detoxification, giving an energy boost and bone health. These are just a few reasons why I love adding quinoa to not only my Instant Pot Stuffed Peppers, but to other meals as well. 

Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and SterilizerInstant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and SterilizerPaleo Cooking With Your Instant Pot: 80 Incredible Gluten- and Grain-Free Recipes Made Twice as Delicious in Half the TimePaleo Cooking With Your Instant Pot: 80 Incredible Gluten- and Grain-Free Recipes Made Twice as Delicious in Half the TimeThe Keto Instant Pot® Cookbook: Ketogenic Diet Pressure Cooker Recipes Made Easy and FastThe Keto Instant Pot® Cookbook: Ketogenic Diet Pressure Cooker Recipes Made Easy and Fast

 

Instant Pot Stuffed Peppers

Serves – 4

Ingredients

 

  • 4 large bell peppers, assorted colors. We used red and green.
  • 1 cup cooked Quinoa
  • 1 lb. ground beef (raw)
  • ¼ cup chopped onion
  • 5 cloves of garlic, minced
  • 1 teaspoon of dried oregano
  • 1 teaspoon of paprika
  • ½ cup of marinara sauce
  • 2 teaspoon of chopped fresh basil (or parsley)
  • 1 egg
  • ½ cup shredded mozzarella cheese
  • salt and pepper to desired taste

Instructions For Instant Pot Stuffed Peppers

  1. Cut the top off the peppers. Remove the seeds and the membrane. With a skewer or toothpick, poke a few holes in the bottom of the peppers. This allows the liquid from the beef to drain.                                                                                                                                             
  2. Chop the tops from the pepper into tiny pieces.
  3. In a large bowl, combine the cooked quinoa, beef, chopped pepper tops, diced onion, minced garlic, oregano, paprika, fresh basil, marinara sauce, egg and salt and pepper to taste. Mix well.                      
  4. Stuff the peppers tightly, piling it high.                                                                                                           
  5. Add ½ cup of water to the instant pot. Place stuffed peppers on a trivet in the Instant Pot. Make sure the water does not touch the trivet or the peppers.                       
  6. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
  7. Select the “Pressure Cook” mode and adjust the time, with the “- / +” to 15 minutes.   
  8. When Instant Pot beeps, let it sit. It will enter the Natural Pressure Release phase. Allow it to count up to 10 minutes and then very carefully turn the pressure valve to the “Venting” position and let the steam escape. Use a wooden spoon or a thick towel to this step.                                      
  9. Open the lid and add shredded mozzarella on top of the stuffed bell peppers. Close the lid for another 5 minutes. (Note the Instant Pot should be off. The steam is enough to melt the cheese).                                                                                                                                                                                              
  10. After 5 minutes open the lid carefully take out the trivet. Serve the peppers hot with a light sprinkle of fresh herbs like basil or parsley.    

Notes

  1. There may be a lot of liquid left in the Instant Pot from the cooking process. You can turn on the “Sauté” mode and dry off a little bit.
  2. Add salt, pepper and let it simmer for 4 to 5 minutes or until it begins to thicken a little.
  3. Serve as a sauce over the stuffed peppers.

Don’t Forget to Print Your Recipe! 

Print

Instant Pot Stuffed Peppers


  • Author: Laura

Ingredients

  • 4 large bell peppers, assorted colors. We used red and green.
  • 1 cup cooked Quinoa
  • 1 lb. ground beef (raw)
  • 1/4 cup chopped onion
  • 5 cloves of garlic, minced
  • 1 teaspoon of dried oregano
  • 1 teaspoon of paprika
  • 1/2 cup of marinara sauce
  • 2 teaspoon of chopped fresh basil (or parsley)
  • 1 egg
  • 1/2 cup shredded mozzarella cheese
  • salt and pepper to desired taste

Instructions

  1. Cut the top off the peppers. Remove the seeds and the membrane. With a skewer or toothpick, poke a few holes in the bottom of the peppers. This allows the liquid from the beef to drain. 
  2. Chop the tops from the pepper into tiny pieces.
  3. In a large bowl, combine the cooked quinoa, beef, chopped pepper tops, diced onion, minced garlic, oregano, paprika, fresh basil, marinara sauce, egg and salt and pepper to taste. Mix well.                      
  4. Stuff the peppers tightly, piling it high.             
  5. Add ½ cup of water to the instant pot. Place stuffed peppers on a trivet in the Instant Pot. Make sure the water does not touch the trivet or the peppers.         
  6. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
  7. Select the “Pressure Cook” mode and adjust the time, with the “- / +” to 15 minutes. 
  8. When Instant Pot beeps, let it sit. It will enter the Natural Pressure Release phase. Allow it to count up to 10 minutes and then very carefully turn the pressure valve to the “Venting” position and let the steam escape. Use a wooden spoon or a thick towel to this step.                                      
  9. Open the lid and add shredded mozzarella on top of the stuffed bell peppers. Close the lid for another 5 minutes. (Note the Instant Pot should be off. The steam is enough to melt the cheese).   
  10. After 5 minutes open the lid carefully take out the trivet. Serve the peppers hot with a light sprinkle of fresh herbs like basil or parsley.    

Notes

  1. There may be a lot of liquid left in the Instant Pot from the cooking process. You can turn on the “Sauté” mode and dry off a little bit.
  2. Add salt, pepper and let it simmer for 4 to 5 minutes or until it begins to thicken a little.
  3. Serve as a sauce over the stuffed peppers.

 

Laura Awe Filled Homemaker

Free homeschool printables, homemaking printables, homeschool resources and more.
Copy Protected by Chetan's WP-Copyprotect.
Share This