Instant Pot Stuffed Bell Peppers: Flavorful Ground Beef and Rice Dinner

By Emma CollinsAug 11, 2026

Instant Pot stuffed bell peppers combine tender bell peppers with a hearty ground beef and rice filling, all simmered in rich tomato sauce. This dish is perfect for a busy weeknight dinner, providing a warm and satisfying meal. The recipe makes the most of your Instant Pot, delivering a hassle-free cooking experience without the need for pre-baking. Serve these colorful peppers with a side salad or crusty bread to soak up the extra sauce.

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Prep 15 minCook 8 minTotal 48 min4 servings

Instructions

Rinse all the peppers. Cut off the tops, then remove the membranes and seeds.

In a medium bowl, combine onion, ground meat, cooked rice, 1 tablespoon marjoram, 1 teaspoon salt, black pepper, minced garlic, breadcrumbs, and 4 tablespoons of tomato sauce.

Mix until well combined.

Fill each pepper with the mixture.

Pour water (or chicken stock) and the remaining tomato sauce into the Instant Pot.

Stir in sugar, ½ teaspoon marjoram, and a pinch of salt.

Insert the trivet and arrange the stuffed peppers on top.

Lock the lid and set the steam release valve to SEALING. Press MANUAL or PRESSURE COOK and set to 8 minutes on High Pressure.

When done, let pressure release naturally for 5 minutes, then release remaining pressure.

Let the peppers rest for a few minutes before serving.

Serve the peppers in the sauce or ladle the sauce over each portion.

Instant Pot Stuffed Bell Peppers: Flavorful Ground Beef and Rice Dinner

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Dinner American One Pot

Instant Pot Stuffed Bell Peppers: Flavorful Ground Beef and Rice Dinner

Name: Instant Pot Stuffed Bell Peppers: Flavorful Ground Beef and Rice Dinner
Prep time: 15 min
Cook time: 8 min
Total time: 48 min
Yield: 4 servings
Ingredients: 4 medium bell peppers (see notes); 1 small onion (finely chopped); 0.5 pound ground beef or pork (or a combination); 2 cups cooked rice; 1.5 tablespoons marjoram (divided); 1.5 teaspoons salt (divided); 0.25 teaspoon black pepper; 2 cloves garlic (minced); 3 tablespoons breadcrumbs; 1 can tomato sauce (14 ounces, divided); 0.5 cup water or chicken stock (for richer flavor); 0.5 teaspoon sugar (optional, helps balance sauce); 1 teaspoon olive oil (optional)

By Emma CollinsAug 11, 2026

0(0)

Prep 15 minCook 8 minTotal 48 min4 servings

Ingredients

Servings4

•4 medium bell peppers (see notes)
•1 small onion (finely chopped)
•0.5 pound ground beef or pork (or a combination)
•2 cups cooked rice
•1.5 tablespoons marjoram (divided)
•1.5 teaspoons salt (divided)
•0.25 teaspoon black pepper
•2 cloves garlic (minced)
•3 tablespoons breadcrumbs
•1 can tomato sauce (14 ounces, divided)
•0.5 cup water or chicken stock (for richer flavor)
•0.5 teaspoon sugar (optional, helps balance sauce)
•1 teaspoon olive oil (optional)

Instructions

1
Rinse all the peppers. Cut off the tops, then remove the membranes and seeds.
2
In a medium bowl, combine onion, ground meat, cooked rice, 1 tablespoon marjoram, 1 teaspoon salt, black pepper, minced garlic, breadcrumbs, and 4 tablespoons of tomato sauce.
3
Mix until well combined.
4
Fill each pepper with the mixture.
5
Pour water (or chicken stock) and the remaining tomato sauce into the Instant Pot.
6
Stir in sugar, ½ teaspoon marjoram, and a pinch of salt.
7
Insert the trivet and arrange the stuffed peppers on top.
8
Lock the lid and set the steam release valve to SEALING. Press MANUAL or PRESSURE COOK and set to 8 minutes on High Pressure.
9
When done, let pressure release naturally for 5 minutes, then release remaining pressure.
10
Let the peppers rest for a few minutes before serving.
11
Serve the peppers in the sauce or ladle the sauce over each portion.