Instant Pot Stuffed Peppers

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Are you in love with your instant pot like I am? Are you still in the deciding phase of whether you want to make the investment? I can honestly tell you that I have used this thing so many times that is has already paid for itself. I love making all sorts of things in it and I love that you just put your ingredients in the pot, set it and go! It’s so easy!

Speaking of easy, these instant pot stuffed peppers have quickly become one of my favorite things to make in my instant pot! They come together so quickly, and they take hardly any effort at all!

4 stuffed green peppers topped in cheese on a plate


If you need more reasons to love these peppers, they are packed with healthy elements, like ground turkey and bulgur. They have lots of different spices and cheese, of course! Stuffed peppers must have cheese, am I right?!

One last thing I love about these instant pot stuffed peppers is that they are so versatile! You can easily add or substitute anything in this recipe and it will turn out delicious!


Close-up of a stuffed green pepper topped with cheese and marinara


How to make instant pot stuffed peppers

The peppers: you can use any/color of peppers you like. I chose green because they were on sale, but any color will do! Also, make sure you get ones that are large. If they are too small, you will have leftover filling and you don’t want that.

The meat: I like using ground turkey in this recipe, but you can substitute ground beef or ground chicken. If you use ground beef, just make sure it’s on the leaner side so you don’t have excess oil in your peppers.

The bulgur: Bulgur give this recipe a subtle nutty flavor and I love how easily it blends with the ground turkey. If you don’t like bulgur or can’t find it, you can use quinoa, white rice or brown rice in its place.

The seasoning: I tend to add a lot of seasonings to my stuffed peppers. I think that with the ground turkey and bulgur you need a fair amount of seasonings. If you think the amount I have listed might be too much, just use half of them 😊. You can always add more after they are cooked.

Close-up of a stuffed green pepper topped with cheese and marinara

Instant Pot Stuffed Peppers

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These instant pot stuffed peppers have quickly become one of my favorite things to make in my instant pot! They come together so quickly, and they take hardly any effort at all!


  • 4 large peppers,, tops cut off and diced, seeds taken out and peppers rinsed off
  • 1 cup water for the bottom of the instant pot

For the filling:

  • 1- pound ground turkey
  • 1 cup cooked bulgur, quinoa or rice
  • 1 6.5 ounce can mushrooms, drained
  • 1 small onion,, diced
  • Diced pepper tops
  • 1/3 cup Panko bread crumbs
  • ½ cup jarred marinara sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 1 large egg
  • ¼ cup mozzarella cheese
  • ¼ cup shredded parmesan cheese

For the top of the peppers

  • ¼ cup marinara sauce
  • ¼ cup mozzarella


  1. Pour 1 cup of water into your instant pot and place the trivet in the pot.
  2. Mix all the ingredients under “for the filling” in a large bowl. I just use my hands to make sure it’s all incorporated together.
  3. Once the filling is all mixed together, start stuffing your peppers. You want to stuff them pretty full, but not push down too hard so the pepper rips. Place each pepper in your instant pot on the trivet.
  4. Once all the peppers are stuffed, spoon the remaining ¼ cup of marinara on top of the peppers, evenly.
  5. Close the lid. Make sure your valve is set to “sealing”. Press the “manual” button and either the “+ or –“ button until you reach 15. The instant pot will beep, and voila!
  6. Once the timer beeps when the 15 minutes is up, do a quick release by moving the valve to “venting”. Once the silver pin drops, the pot is depressurized. Take the lid off and sprinkle the rest of the cheese on top of the peppers. Place the lid back on for a few minutes to let the cheese melt.
  7. Enjoy!

Check out these other instant pot recipes!

Instant pot southwest chicken barley soup

instant pot southwest chicken and barley soup in a white bowl


Easy instant pot alfredo with bowtie noodles

instant pot alfredo with bowtie noodles topper with parmesan cheese

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2 thoughts on “Instant Pot Stuffed Peppers”

  • easy, pretty good, but wet and mushy because of being steamed in the IP rather than baked in a dry oven. (Sorry to give your recipe only two stars; it’s not the ingredients, and I liked the convenience of not having to separately sauté the meat or steam the peppers, but the IP cooking method just left the stuffed peppers too wet.)

    I skipped the mushrooms, but added a few stalks of celery with leaves, and a few large cloves of garlic. I minced the onion, celery, and garlic in my food processor, while cooking some plain brown rice. Didn’t have any jarred marinara or other pasta sauce on hand, and didn’t think of Ketchup, so I put in maybe a few TBs of tomato juice. For seasonings I used Bouquet Garni and some Taco Seasoning, instead of parsley and garlic or onion powder (I had plenty of fresh onion and garlic in there). No s/p or seasoned salt either; we usually leave salt out of our cooking (though I know the tsp of taco seasoning had salt). No parmesan or mozzarella in the stuffing mix, and on top of each stuffed pepper I put a squeeze of Ketchup and 1/2 slice of American cheese. I used orange and yellow bell peppers, and cut them lengthwise into boats -it’s easier to eat low boats than taller cups. I did not chop the pepper trimmings or add the chopped trimmings to the stuffing mix.

    15 minutes was perfect timing. I had extra stuffing so made a half dozen large meatballs (or small meat loaves), and put them on a pizza pan at 325° for about 30-40 minutes. I have a bunch of the mini multicolored bell peppers; cut into boats and stuffed they’d make nice hors d’ouvres (but I’d use the oven, toaster oven, air fryer, or microwave – I don’t like how wet and gloppy the IP makes everything. That’s fine for soup or pot roast, but not stuffed peppers or finger food.)

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