Healthy Instant Pot Stuffed Peppers (Low Carb with a KETO Option)

ByAileen Clark Posted on Updated on
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Make these healthy low carb instant pot stuffed peppers tonight! These colorful peppers are filled with flavorful ground beef and rice and cooked to perfection in the instant pot.

A red and orange stuffed pepper next to each other in a serving dish.

I love a good stuffed pepper. I first started experimenting with them when I was recipe testing for my cookbook and fell completely in-love with them. In the past, I shared recipes for Air Fryer Stuffed Peppers, taco stuffed peppers and Instant Pot Stuffed Pepper Soup but realized I hadn’t shared a traditional instant pot stuffed pepper recipe with you yet. So here it is!

A picture showing the cover images for all three cookbooks written by Aileen Clark.

You may also like instant pot tomato soup, instant pot crack chicken, instant pot taco meat, and instant pot chicken and vegetable soup.

How to make instant pot stuffed peppers?

  1. Combine lean ground beef, Worcestershire sauce, tomato sauce, and spices in a large bowl. Beef, tomato sauce, rice, seasonings in metal bowl.
  2. Slice off the top of your peppers and remove the seeds. Four bell peppers with tops removed.
  3. Fill the peppers with the ground beef mixture. I like to overfill them a bit. Red and orange bell peppers stuffed with ground beef.
  4. Carefully lower the peppers into an instant pot filled with water and a trivet. stuffed peppers inside instant pot.
  5. Cook on high pressure for 8 minutes. Instant pot set to 8 minutes.
  6. Quick pressure release and serve.

Why quick pressure release and not a natural release?

Normally, you would see a natural release when cooking meat. However, leaving stuffed peppers inside the instant pot for a natural release will cause your peppers to fall apart.

Cooked stuffed peppers inside instant pot.

They will still taste great that way, but the peppers will not stay in-tact and you would end up with more of a deconstructed stuffed pepper. That is why we recommend a quick release in this stuffed pepper recipe, ensuring a soft yet sturdy pepper.

Can you freeze stuffed peppers?

Yes, stuffed peppers freeze well. Simply let them cool completely to room temperature and freeze in a freezer safe container for up to 3 months.

Can I substitute the ground beef for something else?

Yes, you can swap out the ground beef for ground turkey in this recipe. Ground pork or ground chicken will also work! You can even swap it out for something meatless like the Gardein Beefless Ground to make it vegetarian. 

How to make KETO stuffed peppers? 

Although these stuffed peppers are low-carb, they are not KETO. To reduce the carbs even more and make them work with a KETO lifestyle, simply swap out the rice for cauliflower rice. 

You may also like: Instant Pot Roast Beef

A red bell pepper stuffed with cooked ground beef and topped with cheese.

How long do stuffed peppers last?

Stuffed peppers will stay fresh in the fridge for 3 days.

What do I serve with instant pot stuffed peppers?

A red bell pepper stuffed with cooked ground beef and topped with cheese.

Instant Pot Stuffed Peppers Recipe

Aileen Clark
Make these healthy low carb instant pot stuffed peppers tonight! These colorful peppers are filled with flavorful ground beef and rice and cooked to perfection in the instant pot.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 10 minutes
Total Time 28 minutes
Course Main Dish Recipes
Cuisine American
Servings 4 servings
Calories 368 kcal

Equipment

Ingredients
  

  • 1 cup water
  • 1 pound lean ground beef
  • 1/2 cup cooked jasmine rice
  • 1 cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 4 large bell peppers
  • Shredded sharp cheddar cheese for topping optional

Instructions
 

  • Place water and trivet inside instant pot.
  • Combine beef, rice, tomato sauce, worcestershire, garlic salt, italian seasoning, onion powder, and black pepper in a large bowl.
  • Mix well.
  • Slice the tops of the bell peppers off and remove the seeds from inside the peppers. Discard the tops.
  • Fill each pepper with the beef mixture.
  • Carefully lower the filled peppers onto the trivet inside the instant pot.
  • Close the lid and set the pressure release valve to sealing.
  • Press the manual or pressure cook button and set to 8 minutes.
  • Quick pressure release and remove peppers.
  • Serve topped with cheese, if desired.

Notes

Although these stuffed peppers are low-carb, they are not KETO. To reduce the carbs even more and make them work with a KETO lifestyle, simply swap out the rice for cauliflower rice. 

Nutrition

Serving: 1stuffed pepperCalories: 368kcalCarbohydrates: 18gProtein: 36gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 7gCholesterol: 108mgSodium: 877mgFiber: 2gSugar: 6g
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A collage photo of stuffed peppers.

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4 Comments

  2. We love stuffed peppers, but we use cauliflower rice and actually prefer it. I love the easy plan to make them in the IP! Thanks for the inspiration!

    Reply

    1. Oh, I need to try it with cauliflower rice! I’m glad you liked it and appreciate your sharing how you changed the recipe. It gives me inspiration for next time. 🙂

      Reply