Rated 5 out of 5 stars from 1 vote

By Sandy Clifton

Instant Pot Mexican Stuffed Peppers are a delicious and hearty meal, perfectly suited for a busy weeknight. They cook efficiently in under an hour and are loaded with vibrant, South-of-the-Border inspired flavors, guaranteed to be a hit with the whole family!

Print Recipe

• 1 cup Water, for the Pressure Cooker

For the Peppers

• 6 small Bell Peppers, any color, red is preferred for vibrant presentation
• ¾ cup Uncooked White Minute Rice, (or any white parboiled rice; substitute 1 cup cooked rice if preferred)
• 1 lb Lean Ground Turkey or Beef (ensure beef is 85% to 93% lean for best results)
• 1 Egg, beaten, acts as a binder
• ¼ cup Chopped Cilantro, freshly chopped for best flavor
• 2 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tsp Adobo Seasoning Powder, optional, for an extra layer of savory flavor
• 1 ¼ tsp Kosher Salt (or 1 tsp table salt, adjust to taste)
• ½ tsp Ground Pepper, freshly ground preferred
• 1 ½ tsp Oregano, dried Mexican oregano works wonderfully
• 1 Tbsp Cumin Powder, essential for Mexican flavor
• 1 Tbsp Chili Powder, mild, for warmth and color
• ¼ tsp Chipotle Chili Powder (optional, for an extra smoky heat)
• 3 Tbsp Diced Green Chilis, drained, approximately 1/2 of a 7oz can
• 1 cup Tomato Sauce

1. Pour 1 cup of water into the inner liner of your Instant Pot or electric pressure cooker. This liquid is essential for creating steam and pressure.
2. Thoroughly rinse your bell peppers. Carefully slice off the tops of the peppers and remove the seeds and white membrane from the inside. From the removed tops, discard the stems and finely dice the remaining pepper flesh. Add these diced pieces to a large mixing bowl.
3. Add the uncooked Minute Rice (or your chosen rice type) to the mixing bowl with the diced pepper pieces.
4. Introduce the raw ground turkey or beef, along with all the remaining ingredients (egg, cilantro, garlic powder, onion powder, Adobo seasoning, salt, pepper, oregano, cumin powder, chili powder, chipotle chili powder, diced green chiles, and tomato sauce) to the mixing bowl. Mix everything thoroughly until all ingredients, especially the rice and seasonings, are evenly distributed throughout the meat mixture.
5. Carefully fill each hollowed-out bell pepper with the prepared meat and rice mixture. Fill them generously, allowing the mixture to mound slightly above the top of the pepper. Be sure not to pack them too tightly, as the rice will expand during cooking.
6. Place a trivet (or steamer rack) into the inner liner of the Instant Pot. Arrange the stuffed peppers on the trivet, ensuring they are sitting elevated above the water. You may need to arrange them snugly or, if using a smaller pot, cook them in two batches.
7. Secure the lid on your Instant Pot. Twist it clockwise until it locks into place. Turn the steam release knob to the “Sealing” position, ensuring no steam can escape.
8. Press the “Pressure Cook” or “Manual” button (depending on your Instant Pot model). Use the “+” or “-” buttons to adjust the cooking time to 10 minutes. Confirm that “High Pressure” is selected. If not, cancel the current setting, press “Pressure Cook/Manual” again, and use the “Adjust” button to select High Pressure.
9. Once the cooking cycle is complete, carefully turn the steam release knob to the “Venting” position to perform a Quick Release (QR) of the steam and pressure. Stand clear of the steam vent to avoid burns.
10. Wait until the float valve (metal pin) on the lid drops down completely, indicating that all pressure has been safely released. Then, twist the lid counter-clockwise to open it, always facing it away from your face to avoid any residual steam.
11. Using an instant-read thermometer, check the internal temperature of the meat mixture in the center of a pepper. For ground turkey, the temperature should be at least 165°F (74°C). For ground beef, it should be at least 160°F (71°C).
12. If the peppers are not fully cooked to the safe internal temperature, replace the lid, ensure the steam release knob is set to “Sealing,” and cook for an additional 1 minute on High Pressure. Perform a Quick Release again and re-check the temperature. Repeat if necessary, in 1-minute increments, until fully cooked.
13. Carefully remove the cooked peppers from the Instant Pot using tongs and transfer them to individual plates. Garnish generously with your favorite toppings such as fresh cilantro, crumbled Cotija cheese, a dollop of sour cream, or a spoonful of vibrant salsa. Serve immediately and enjoy your delicious homemade meal!

Many traditional stuffed pepper recipes feature a rich tomato sauce poured over the top before serving. While this particular recipe focuses on the flavorful stuffing, you can absolutely create a quick and easy sauce to complement your Mexican Stuffed Peppers. Simply simmer 1 to 2 cups of your favorite tomato sauce in a small saucepan over medium heat. Stir in a few dashes of garlic powder, a pinch of onion powder, a little salt and pepper, a touch of dried oregano, and a hint of cumin and chili powder. Warm it through, taste, and adjust the seasonings as needed, then spoon it over your finished peppers for an extra layer of moisture and zest.

Depending on the size of your bell peppers and your Instant Pot, you might find that not all six peppers fit comfortably in a single layer on the trivet. If this is the case, it’s perfectly fine to cook the peppers in two separate batches. This ensures even cooking and prevents overcrowding, which could lead to undercooked peppers.

For a vegetarian twist, consider substituting the ground meat with a mix of cooked black beans, corn, and additional cooked rice or quinoa. You can also add finely diced mushrooms or textured vegetable protein (TVP) for extra substance. Just remember to adjust the cooking time slightly if your filling is already fully cooked and only needs to be heated through.

Nutrition