Instant Pot Stuffed Pepper Casserole – classic stuffed pepper flavor, made quick and easy in the Instant Pot. This meal is a healthy, budget friendly family favorite!

close up of stuffed bell pepper casserole in a bowl with fork

The Best Stuffed Green Pepper Casserole Recipe

If you crave stuffed peppers, you’ll love the taste and ease of this recipe! It has all the homey goodness and classic flavors of traditional stuffed peppers, but none of the hassle. It’s hearty and healthy, budget friendly, and simple to make – all my favorite things in a good recipe!

The Instant Pot is a great tool for creating casserole type meals while saving on prep time and additional steps. My Instant Pot Chicken and Rice Casserole with Broccoli was a fast favorite, so I knew this recipe for stuffed bell pepper casserole would be a hit too! Made in one pot with minimal prep, this deconstructed bell pepper recipe is perfect for hectic mealtime. It’s totally hands off and ready in under 30 minutes.

Ingredients

Ground Beef

Bell Peppers

Onion

Rice

Tomato Sauce

Broth

Garlic

Oregano, Salt, and Pepper

Swaps & Variations

Substitute another ground meat like venison or turkey for the ground beef

Use beef broth or vegetable broth in place of the chicken broth

Any color/combination of colors of bell peppers can be used

Top with fresh minced parsley before serving

Top with cheese such as grated raw cheddar, provolone, or parmesan before serving

How to Make Unstuffed Peppers in Instant Pot

Begin by chopping all the peppers and onion.

Brown the ground beef in the Instant Pot using the saute function. Drain any excess grease.

Add peppers, onions, garlic, seasonings, rice, tomato sauce, and broth to the pot. Stir well.

Seal the lid and cook for 5 minutes on Manual function.

Let pot depressurize naturally for 5 minutes, then release remaining steam.

Stir the mixture and serve topped with parsley and/or cheese as desired.

Tips & FAQs

I like to use a variety of colors of bell peppers (green, red, and yellow), but it’s perfectly fine to use only green peppers or a different combination of colors.

Be sure to let the pot depressurize naturally for 5 minutes after initial cook time. This ensures that the rice will be fully cooked.

Leftovers can be frozen if desired. Try these silicone cubes for freezing individual portions.

More Recipes Like This

Easy Instant Pot Goulash

Instant Pot Taco Stuffed Pepper Soup

Instant Pot Hamburger Soup

Instant Pot Stuffed Cabbage Roll Bowls

Healthy Turkey Sloppy Joes Recipe

 

 

ingredients for stuffed bell pepper casserole recipe

all stuffed bell pepper ingredients stirred together in the Instant Pot

stuffed bell pepper casserole in instant pot after cooking

close up shot of stuffed bell pepper casserole in a bowl with fork

Instant Pot Stuffed Pepper Casserole

Servings: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Author: Nikki
Course: Main Course
Cuisine: American, Hungarian
Keyword: budget friendly meals, deconstructed bell peppers, gluten free, stuffed peppers
Instant Pot Stuffed Pepper Casserole - classic stuffed pepper flavor, made quick and easy in the Instant Pot. This meal is a healthy, budget friendly family favorite!
5 from 5 votes
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Ingredients 

  • 1 lb ground beef
  • 3 bell peppers, diced (any colors)
  • 1 small yellow onion, diced
  • 15 oz can low sodium tomato sauce
  • 1 cup white rice
  • 1 cup low sodium chicken broth
  • 2 teaspoons minced garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano

Equipment

Instructions

  • Heat the Instant Pot on the Saute function. Add ground beef and cook until browned. Turn off Saute function.
  • Drain any excess fat from the beef.
  • Add all remaining ingredients to the pot and stir well to combine.
  • Seal the lid and cook for 5 minutes using the Manual function.
  • When cycle is complete, let the pot depressurize naturally for 5 minutes then release remaining steam. Stir the casserole and serve immediately.

Nutrition

Calories: 264kcal, Carbohydrates: 26g, Protein: 13g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 593mg, Potassium: 480mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1633IU, Vitamin C: 62mg, Calcium: 37mg, Iron: 2mg

 

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