Instant Pot Taco Stuffed Peppers
A delicious and comforting dish of bell peppers stuffed with a flavorful mix of seasoned meat, rice, beans, and spices, prepared quickly in an Instant Pot.
Ingredients
Main Ingredients
- 4 pieces Bell Peppers (any color) Sweet and crunchy, these peppers are the star of the dish.
- 1 pound Ground Beef or Turkey Offers a hearty protein base (or choose a plant-based alternative).
- 1 cup Cooked Rice or Quinoa Use brown rice for added fiber or quinoa for a gluten-free alternative.
- 1 can Black Beans Rich in protein and fiber.
- 1 packet Taco Seasoning Homemade or store-bought.
- 1 cup Shredded Cheese Opt for dairy-free cheese if preferred.
- 1 can Diced Tomatoes Freshness in every bite—canned tomatoes work well too!
- 1 piece Onion Essential aromatic.
- 2 cloves Garlic Essential aromatic.
Instructions
Preparation
- Start by preparing your bell peppers. Slice the tops off and remove the seeds. Set aside.
- Turn on the Instant Pot and select the sauté function. Add a splash of olive oil, followed by diced onions and minced garlic. Sauté until fragrant, about 2-3 minutes.
Cooking
- Add the ground meat into the pot, breaking it apart until browned.
- Stir in cooked rice (or quinoa), black beans, diced tomatoes, and taco seasoning. Mix until well combined and let the flavors meld for about 3 minutes.
- Stuff each bell pepper generously with the meat mixture until filled.
- Place the stuffed peppers upright on the trivet in your Instant Pot. Add 1 cup of water to the bottom of the pot.
- Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes. When done, allow the pressure to naturally release for 5 minutes, then quick release any remaining pressure.
- Carefully remove the peppers, sprinkle with cheese, and set them back in the pot on the keep warm function until melted.
- Serve hot, garnished with fresh cilantro, avocado, or a sprinkle of lime juice.
Notes
These stuffed peppers store beautifully! Place leftovers in an airtight container in the fridge for up to 3 days. To freeze, individually wrap the peppers in foil and store in a freezer-safe container. Always let the Instant Pot’s pressure release naturally when possible.