Shopping Cart

Classic Stuffed Peppers Recipe

Classic Stuffed Peppers

Chop Secrets
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish, Starter
Cuisine Mexican
Servings 4 servings


  • Instant Pot Duo Crisp / Pro Crisp


  • 230 g Cooked rice
  • 250 ml water
  • 4 large peppers tops removed, seeded and membranes removed
  • 1/2 lb ground beef preferably 93% lean uncooked
  • 1 egg beaten
  • 1/4 cup bread crumbs
  • 2 tbsp tomato paste
  • 4 tsp Worcestershire sauce
  • 1 tbsp chopped parsley additional for garnish
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 120 ml passata


  • Add the rice and the water to the Inner pot and secure the lid.
  • Select Pressure Cook and set the time for 4 minutes, then allow the pressure to release naturally for 10 minutes before quick releasing the remaining pressure.
  • Remove the rice and set to one side in a large bowl, and give the inner pot a quick clean.
  • Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
  • Add all remaining ingredients except passata into the bowl of rice and stir to combine.
  • Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
  • Pour one cup of water in the Instant Pot and insert the steam rack/trivet.
  • Place peppers onto rack and divide marinara sauce in the top center of each pepper.
  • Secure the lid again and select Pressure Cook and set the time for 9 minutes.
  • When the cooking program is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 72°C degrees.
  • Swap the lid on your Instant Pot for the Air Fryer Lid, and select Grill/Broil function for 3-5 minutes at 180°C to crisp the tops of the peppers.
  • Carefully remove the peppers, garnish with additional chopped parsley and serve warm.
Keyword beef, Instant Pot