These pressure cooker stuffed peppers are full-flavored and topped with salty parmesan cheese. It’s a warm, comforting, and easy complete meal. They also have a stuffing that’s more saucy and less like a meatball.
(Originally posted on April 27, 2018. Updated recipe on August 14, 2019.)
Do I Have to Brown the Meat?
Despite the popularity of dump-and-start pressure cooker recipes, I’m a firm believer that, in some cases, using the dump-and-start method of cooking can often compromise the quality of the recipe. In the case of pressure cooker stuffed peppers (IMHO) – putting raw meat in a pepper will never yield the amazing result of browning the meat first. Instant Pots are tools for us to make things easier and/or faster. But when we try to apply the same shortcut to every single pressure cooker recipe, the results can be disappointing. I don’t know about you, but I’m willing to take an extra step if it makes the difference between food that tastes great, and food that’s just okay.
Are All Bell Peppers Created Equally?
So here’s a little secret I learned about bell peppers. Some peppers are better raw, some are better cooked. Here’s how to tell the difference…
Bell peppers will either have 3 or 4 lobes (bumps). People refer to the 3-bumped peppers as male and the 4-bumped ones as female. While bell peppers technically do not have a gender (read more here), counting the lobes is still a useful tool in selecting the best pepper for your purposes. The 3-lobed peppers (males) are best for cooking and the 4-lobed peppers (females) are better raw.
And this is the AMAZING result…
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Pressure Cooker Stuffed Peppers
- 1 lb. lean ground beef
- 1/2 cup yellow onions diced
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 28 oz. crushed tomatoes
- 2 cups cooked rice
- 3 Tbsp. Worcestershire sauce
- 1 tsp. sugar
- 1 1/2 cup parmesan cheese divided
- Using sauté setting – Add ground beef, onions, salt, pepper, and garlic powder. Cook until beef is fully browned and onions have softened. Drain off excess fat and return beef to cooker.
- Add tomatoes, rice, Worcestershire, and sugar and mix well until fully combined. Then add 1/2 cup of parmesan, mix well, then pour meat sauce into a bowl.
- Cut off tops of 4 bell peppers, then remove seeds and ribs from peppers. Ladle beef/tomato mixture into peppers.
- Add 1 1/2 cups water to pressure cooker and add trivet. Do not rinse out pressure cooker prior to adding water. (see note) Place filled peppers on top of trivet. Cook for 4 minutes at high pressure. Once cook time is complete, allow pressure release naturally (about 6 minutes).
- Top cooked peppers with 3/4 cup parmesan. Place lid back on top of pressure cooker and leave for a few minutes to allow cheese to melt.
- Serve and enjoy!
More Weeknight Dinner Recipes
- Instant Pot Shrimp Alfredo
- Instant Pot Shrimp Boil
- Pressure Cooker Pulled Pork with Chinese Five Spice
- Instant Pot Salmon with Lemon, Pepper, and Dill