Instant Pot Ground Turkey Stuffed Peppers

By: Denise Bustard26 Comments
Posted: 4/7/21 Updated: 4/9/21

This post may contain affiliate links. Please read our disclosure policy.

Instant Pot ground turkey stuffed peppers have 5 ingredients and are simple to prepare. They also work well for meal prep! So quick to cook up in the Instant Pot when you're ready.

The Instant Pot is my go-to appliance when I need to get dinner on the table quickly. From Instant Pot spaghetti and meat sauce to Instant Pot turkey chili, there are so many delicious options out there! These Instant Pot stuffed peppers are another easy dinner, and bonus- you can prep them ahead.

Overhead view of Instant Pot Ground Turkey Stuffed Peppers

Jump to... show

Filled with delicious TexMex flavor, these stuffed peppers require just 5 simple ingredients, and can be prepped ahead. Load them up with your favorite chili toppings: avocado, salsa, tortilla strips, fresh tomatoes and more. I think you're going to love these!

Reasons you'll ♡ this recipe

they have just five ingredients
you can make swaps to make them vegan or low carb
you can make them ahead and freeze them!

Recipe video

Watch the video below to see how I make Instant Pot stuffed peppers! You can find more of my recipe videos on my YouTube channel.

Don't forget to pin this post to save it for later!

Ingredient notes

ingredients required to make stuffed peppers

ground turkey- you can swap this for lean ground beef; and no- we don't need to cook it first
taco seasoning- an easy way to add flavor to these stuffed peppers, you can make your own homemade seasoning for the best flavor!
cooked rice- I used basmati rice for this recipe, but you can use your favorite rice- including brown rice! Quinoa would also be good here.
cheese- I've used shredded mozzarella; monterey jack, aged cheddar, or jalapeno cheddar would all add new flavors to these peppers
bell peppers- look for straight, wide peppers and avoid skinny ones. The filling fills at least 6 peppers (depends on the size of your peppers)

Step by step directions

stuffed pepper with the lid taken off — cut the tops out, pull the membrane & seeds out

poking a hole in a bell pepper with a toothpick — cut the tops out, pull the membrane & seeds out

1. Prepare peppers- Using a sharp paring knife, carefully cut around the tops of each pepper. Pull the lid off, pull out any strips of membrane (the white stuff), and dump out the seeds.

2. Poke drainage holes- Using a toothpick, poke several holes in the bottom of the pepper. I suggest working the toothpick around a bit to make the holes a bit bigger. This helps extra liquids that come from the ground turkey and bell peppers drain out while they cook.

stuffed pepper filling in bowl with spatula — mix filling together

stuffed pepper (uncooked) on grey surface — mix filling together

3. Mix filling- In a medium-sized bowl, mix together the ground turkey, cooked and cooled rice, taco seasoning, salt, and 1 ¼ cups of shredded cheese.

4. Fill peppers- Use a spoon to press the mixture into the peppers. You will need to press it gently with the spoon.

stuffed peppers in instant pot with cheese on top- uncooked — arrange on a trivet

instant pot with 12 minutes on timer — arrange on a trivet

5. Prepare Instant Pot- In the stainless steel insert of your Instant Pot, add 1 cup of water. Place the trivet on top, then arrange the peppers on the trivet (depending on the size of your Instant Pot you may or may not be able to fit all your peppers. 6 quart fits 4; 8 quart fits 6). Sprinkle with reserved cheese.

6. Pressure cook- Place the lid on your Instant Pot and make sure the steam release handle is in the 'sealing' position. Pressure cook on high pressure for 12 minutes. When the cooking cycle completes, perform a quick pressure release: carefully move the steam release handle into the 'venting' position.

When doing a quick pressure release- Be careful you keep your face, hands and arms away from the valve, and make sure your Instant Pot is not under a cabinet.

FAQ

Do you need to cook the meat first for stuffed peppers?

No! For this recipe, the ground turkey cooks for the first time inside the peppers. This way, it's tender and not tough.

Unfortunately, you still do need to cook the rice first.

How do you keep the stuffed peppers from falling over in the Instant Pot?

I advise arranging them in the Instant Pot so they rest on each other, holding each other up. If you are cooking one at a time, lean it against the side of the pot; if the bottom is very uneven, you can trim it to sit more flat.

Can you freeze stuffed peppers?

Yes you can! You can freeze them before cooking (after stuffing), or you can freeze them after cooking them through. See step by step directions below.

Variations

vegan- swap the turkey for a 2 cups of black beans, and use vegan cheese.
low carb- Omit the rice, and reduce the taco seasoning by 1 tablespoon; you may only be able to fill 3-4 peppers. I wouldn't swap the rice for cauliflower rice, as it will overcook and become quite mushy
greek- swap taco seasoning for ½ teaspoon oregano, ½ teaspoon salt, ½ cup crumbled feta cheese, ½ cup shredded cheese, 1 cup chopped spinach (top with ¾ cup shredded cheese still)
quinoa- swap the cooked rice for an equal volume quinoa

Storage & meal prep

Freezer Instant Pot meal

A freezer Instant Pot meal is assembled ahead and frozen (before cooking). You simply need to remember to thaw the meal, then on cook day, just place it into the Instant Pot and get cooking! Great to prepare for elderly family members or expectant mamas.

Arrange your stuffed peppers (not yet cooked) in a 9 x 13 inch pan and freeze until solid (4 hours).
Transfer to a deep meal prep container or freezer bag. Freeze for up to 3 months.
Thaw 48 hours before you intend to cook.
Cook as directed in the recipe card; peppers will be slightly softer after freeze/thawing.

Reheat meals

You can also cook these ahead, store in the fridge, and reheat as needed.

Cool completely, then store in an air tight container in the fridge for up to 4 days.
Reheat in the microwave until steaming hot, and enjoy!

More Instant Pot dinners

Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.