Name: Instant Pot Beef-Stuffed Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef; 1 medium onion, diced; 1.5 cups water; 1 (6 ounce) can tomato paste; 1 (1.25 ounce) package taco seasoning mix; 4 green bell peppers, tops and seeds removed

Cook Time: 35 minutes

Stuffed Bell Peppers

Original Recipe (1X) Yields 4 Servings

Ingredients:

1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, diced
1 cups water
1 (6 ounce) can tomato paste
1 (1.25 ounce) package taco seasoning mix
4 green bell peppers, tops and seeds removed

Directions:

Step 1: Add olive oil to the inner liner of a multi-functional electric pressure cooker (such as Instant Pot) and select the "Saute" function.

Step 2: Add ground beef and diced onion to the hot oil. Cook until the beef is browned and no longer pink, about 5 minutes. Remove from the pot and drain any excess fat.

Step 3: Return the beef and onion to the pot, keeping it on Saute mode. Stir in the water, tomato paste, and taco seasoning mix. Bring the mixture to a simmer and cook for 8 to 10 minutes until thickened.

Step 4: Carefully stuff the bell peppers with the beef mixture.

Step 5: Pour 1 cup of water into the inner liner of the pressure cooker. Place a trivet inside and set the stuffed bell peppers on top of the trivet.

Step 6: Close and lock the lid of the pressure cooker. Select high pressure according to the manufacturers instructions, and set the timer for 8 minutes. Allow 10 to 15 minutes for the pressure to build.

Step 7: Once the cooking time is complete, carefully release the pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.

Cook's Note:

You can use any color of bell peppers that you prefer for this recipe.

Nutrition Facts (per serving):

Calories: 354
Total Fat: 19g (25% DV)
Saturated Fat: 7g (34% DV)
Cholesterol: 69mg (23% DV)
Sodium: 1053mg (46% DV)
Total Carbohydrate: 22g (8% DV)
Dietary Fiber: 4g (15% DV)
Total Sugars: 11g
Protein: 23g (46% DV)
Vitamin C: 107mg (119% DV)
Calcium: 44mg (3% DV)
Iron: 4mg (19% DV)
Potassium: 924mg (20% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Comments

Emma Evans

09/21/2023 10:44:30 AM

Review rewritten: I am absolutely thrilled with how my stuffed bell peppers turned out! I made a few substitutions and added a personal touch. Here's what I did: - Instead of using only green bell peppers as the recipe called for, I used a mix of yellow, orange, and green peppers, and they turned out fantastic! - The recipe originally called for Taco Seasoning, but I used my own blend of Dill Weed Powder, Mustard Powder, and Garlic & Herb Salt-Free Powder. - Rather than using rice as the filler in the stuffed peppers, I opted for cauliflower. - I finished off my peppers with a sprinkle of cheese on top and baked them at 400°F for 5 minutes. The result? My peppers turned out absolutely delicious! Happy Sunday, everyone!

Amanda Jackson

07/08/2023 10:40:56 AM

In my opinion, it could use more spice. I added paprika and garlic to enhance the flavor. Additionally, I found that cooking the peppers for just 3 minutes was sufficient.

Emma Sanchez

02/01/2025 10:59:47 AM

I enhanced the meat mixture by incorporating rice. The peppers turned out incredibly tender in the pressure cooker. Definitely planning on making this dish again.

Richard Thomas

03/01/2025 09:41:50 PM

I had never considered trying stuffed peppers before, as I didn't think I would enjoy them. However, after my niece served me a delicious stuffed pepper, I decided to give it a try myself. I stumbled upon this recipe and decided to bake it in a 400-degree oven for 45 minutes since I don't own an Instant Pot. I followed the instructions precisely, but I agree with other reviewers that the meat mixture could benefit from some added salt and pepper. I would rate it four and a half stars if I could, but I'll settle for four stars due to the omission of salt and pepper in the ingredients list. Despite this, I will definitely be making these again. They were absolutely delicious! Yum!

Ashley Walker

12/10/2023 06:45:41 AM

This was my inaugural attempt at a recipe using the "Instant Pot" and I must say, I am absolutely smitten with this appliance! I decided to elevate the dish by incorporating a touch of salt and some grated cheddar cheese, and the end result was met with rave reviews from all who sampled it! However, in my experience with the Instant Pot, I found that cooking for 8 minutes was a tad excessive as the peppers turned out too soft for my liking. Next time, I'll be adjusting the cooking time to 6 or 7 minutes. Thanks for a wonderful culinary adventure!

Patrick Perez

03/05/2024 10:23:29 AM

Simple to prepare, I found the meat filling enjoyable, although some might find it lacking in flavor. The biggest challenge was preventing the peppers from falling apart when finished cooking, as they turned out too soft and mushy. In the future, I plan to reduce the cooking time. I have previously made these in the oven and believe it could be a better alternative, as the peppers retain more firmness.

Jessica Hall

02/06/2024 07:55:06 PM

I absolutely adored this!

Barbara King

06/14/2024 06:49:25 AM

Simple and tasty. I topped each serving with shredded cheddar and a dollop of sour cream.

Timothy Harris

05/09/2025 04:24:43 AM

I have prepared this dish multiple times and I consistently savor this straightforward yet scrumptious recipe. The only modification I make is adding a hint of salt and pepper to the meat, and opting for ground turkey instead of beef.