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Instant Pot Stuffed Peppers inside of metal pan
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Instant Pot Stuffed Peppers - dinner in a flash!

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!
Course Main Course
Cuisine American
Keyword gluten free vegetarian instant pot recipe, instant pot, instant pot stuffed peppers, vegetarian instant pot recipes
Prep Time 15 minutes
Cook Time 6 minutes
Pressure rise and release 12 minutes
Total Time 21 minutes
Calories 2374kcal
Author Cindy Gordon (Vegetarian Mamma)

Ingredients

  • 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 1/3 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: 2374kcal | Carbohydrates: 306g | Protein: 111g | Fat: 87g | Saturated Fat: 42g | Cholesterol: 217mg | Sodium: 8949mg | Potassium: 6609mg | Fiber: 42g | Sugar: 97g | Vitamin A: 30855IU | Vitamin C: 1028.9mg | Calcium: 1814mg | Iron: 22.2mg