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Instant Pot Stuffed Peppers - dinner in a flash!
Alysen
Instant Pot Stuffed Peppers is a quick and filling meal that you can make in a flash! Love your instant pot? Making stuffed peppers in your instant has never been easier!
5
from
4
votes
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Prep Time
15
minutes
mins
Cook Time
6
minutes
mins
Pressure rise and release
12
minutes
mins
Total Time
21
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
people
Calories
2374
kcal
Ingredients
1x
2x
3x
6-8
large bell peppers
various colors
1
T
oil
1
c
onion
diced
2
c
of pasta sauce
½
c
parmesan cheese
¾
c
ricotta cheese
2
T
fresh parsley and more for garnish
8
oz
of gluten-free spaghetti
1
c
shredded cheese
Instructions
Gently cut the tops of the bell peppers. Remove stem and seeds. Dice the bell pepper tops.
Heat the oil in a skillet over medium heat. Saute the diced bell pepper tops and onion.
In a pot boil water and cook spaghetti per directions on box. When cooked, drain and rinse with cool water.
Once the bell pepper and onion are softened. Turn off heat. Add pasta sauce, ricotta cheese, parmesan and parsley. Stir to combine.
Add in cooked pasta, stir to combine.
Stuff peppers.
Put ⅓ c of water in the bottom of your Instant Pot.
Put peppers into Instant Pot (Depending on the size of your Instant Pot, you may need to make two batches).
Attach the lid. Press manual, press the pressure button. Select HIGH pressure for 6 minutes.
Once the 6 minutes is complete. Gently and carefully use the release spout to release pressure.
Remove lid. Top with cheese and garnish with more parsley.
ENJOY!
Nutrition
Calories:
2374
kcal
Carbohydrates:
306
g
Protein:
111
g
Fat:
87
g
Saturated Fat:
42
g
Cholesterol:
217
mg
Sodium:
8949
mg
Potassium:
6609
mg
Fiber:
42
g
Sugar:
97
g
Vitamin A:
30855
IU
Vitamin C:
1028.9
mg
Calcium:
1814
mg
Iron:
22.2
mg
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