Instant Pot Unstuffed Peppers is a great busy weekday night meal. You get all the flavors of a stuffed pepper without all the extra steps of prep. A ground beef and rice seasoned mixed with peppers throughout.
Stuffed peppers were a classic recipe we ate growing up. Something about being served food stuffed inside a pepper made it so fun! Now as an adult I found a simple way to get those same flavors, with a lot less work on my end.
Instant Pot Unstuffed Pepper
Add on a sprinkle of cheese and even a dollop of sour cream and ring that dinner bell! Your family young and old will love the flavors this Instant Pot dinner recipe brings.
What Type Of Meat Do You Use for Unstuffed Peppers
For this recipe, I used ground beef. You are welcome to swap it out with ground turkey or even do a mix of sausage and ground beef.
We have batches of ground beef I have cooked in the Instant Pot in the freezer for meal prep meals I use a lot. We are a huge fan of homemade Instant Pot freezer meals.
What Color Of Bell Peppers Do You Use For Stuffed Peppers
Any color works! I find that the red, yellow and even orange bell peppers offer a sweeter flavor than green bell peppers. I have even bought those mini sweet peppers and diced them up and it turned out great.
If you use a variety of colors it adds a splash of color to your Unstuffed Pepper mixture. Which adds to the presentation value.
What to Pair With Unstuffed Peppers Casserole
For this recipe, we normally count it as a one-pot meal. If you want to add a side salad to the mix or even a slice of bread or dinner roll.
This recipe is hearty, comforting and filling! If you are not serving a handful you will have leftovers!
How To Prepare for Freezer meal:
- Use a gallon size freezer bag
- Add one Pound of prepared ground beef
- 28 oz chopped tomato
- 2 oz tomato puree
- 2 cups uncooked rice
- 3 peppers chopped
- 1 onion chopped
- 3 cups beef broth
- Freeze for up to 6months
How to Prepare from Frozen:
- Place contents of freezer bag in the instant pot
- Cook on Manual High Pressure for 4 minutes.
- Do a quick release
- You can either use already prepared Rice and stir in Or
- Add 2 cups uncooked rice
- Manual low pressure for 12 minutes
- quick release
- Optional stir in cheese.
How to Store Leftovers of Unstuffed Peppers
Simply allow the dish to cool then transfer into an airtight container and tuck into the fridge. Or go the extra step and do single-serve containers for quick meal prep for a few days of the week.
Does Unstuffed Peppers Casserole Reheat Good
Yes! This recipe reheats rather well. The flavors blend even more through the night so the next day flavors are even better than day one.
Why Make Unstuffed Peppers In The Instant Pot
Why not? You get perfectly cooked rice, flavorful flavors with little effort on your hand. Sit down and help kids with homework while it cooks away. Or sit on your patio sipping tea relaxing after a hard day.
The Instant Pot is a more hands-off approach whereas the stove you would be stirring and watching the mix cook away.
If you love this Rice Dish you will also love My One-Pot Asiago Chicken and Risotto, Cracked Up Chicken and rice casserole, Or Fire Hot taco bowls.
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- Instant Pot cracked-out-chicken-and-broccoli-rice casserole
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- One Pot Instant Pot Asiago chicken with Mushroom Risotto
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- Fire Hot Instant Pot Taco Bowl
Instant Pot Unstuffed Peppers
Instant Pot Unstuffed Peppers is a great busy weekday night meal. You get all the flavors of a stuffed pepper without all the extra steps of prep.
Ingredients
- 1 pound ground beef
- 28 oz chopped tomato
- 2 oz tomato puree
- 2 cups uncooked rice
- 3 peppers chopped
- 1 onion chopped
- 3 cups beef broth
- 16 oz cheddar cheese (optional)
Instructions
- Place your pressure cooker or instant pot on saute
- Cook the ground beef until crumbles and brown
- Pour in chopped tomatoes, rice, peppers, onion, beef broth, and tomato puree.
- Place your pot on Manual Low pressure for 12 minutes. ( or use rice button)
- Do a Quick Release
- Stir in cheese and serve.
How To Prepare for Freezer meal:
- Use a gallon size freezer bag
- Add one Pound of prepared ground beef
- 28 oz chopped tomato
- 2 oz tomato puree
- 2 cups uncooked rice
- 3 peppers chopped
- 1 onion chopped
- 3 cups beef broth
- Freeze for up to 6months
How to Prepare from Frozen:
- Place contents of freezer bag in the instant pot
- Cook on Manual High Pressure for 4 minutes.
- Do a quick release
- You can either use already prepared Rice and stir in Or
- Add 2 cups uncooked rice
- Manual low pressure for 12 minutes
- quick release
- Optional stir in cheese.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 573Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 78mgSodium: 760mgCarbohydrates: 57gFiber: 2gSugar: 5gProtein: 27g
Amanda Stockwell
Thursday 9th of December 2021
When cooking from frozen, do you cook on high for 4 minutes- then add uncooked rice and cook for 12 on low pressure?
Adventures of a Nurse
Thursday 9th of December 2021
Yes
Marc
Monday 1st of November 2021
I made the mistake of adding the rice to the frozen ingredients. Are there any hints about how to cook this from frozen? I don’t think removing each grain of rice is terribly feasible.
Susy T
Sunday 31st of October 2021
It looks like you put the uncooked rice in the bag before you freeze it. But the instructions sound like you cook the pepper/beef mixture first, then add the rice and finish cooking. Which is correct?
Amber
Saturday 31st of July 2021
Am I supposed to Cooke the beef before freezing it of the freezer meal?
Barbara LaMorticella
Sunday 14th of March 2021
2 cups of rice & 3 green peppers seemed a lot, but I followed the directions exactly. There was so much volume that my 8 quart pot was almost completely to the fill line. Luckily I was in the kitchen, because I got a burn notice. I have an extra inner pot liner, so I let the instant pot cool, put the mixture into the new liner, adding some extra liquid, and tried again. Again a burn notice! I scrubbed the original liner clean and put in only half of the mixture, adding more than a cup and a half of water and tomato puree (it would have been better to ues broth). Again burn! Again pot cleaning. (I am stubborn). I then cooked half the mixture with the pot-in-pot method and- hallelujah! It cooked without burning. I’ve never had this trouble with my instant pot before. The recipe was delicious before I began adding water (albeit a little crunchy, as it never went through the whole cycle. I will make this recipe again, only this time will use the pot in pot method.