Looking for an easy dinner on busy weeknights? This Instant Pot Stuffed Pepper Casserole has all the delicious flavors without the hassle!

I’m a huge sucker for fast and easy dinners.

I tend to get overwhelmed easily, so recipes that don’t take a long time to cook and don’t use a lot of ingredients always make it onto my weekly menu.

And I love stuffed peppers, but I REALLY dislike making them because I feel like it takes too long.

This Stuffed Pepper Casserole has all the ingredients and stuffed pepper flavor, but deconstructed and made in one pot. Unstuffed peppers, if you will.

Not just one pot, though. My Instant Pot. The thing that cooks food in like 10 minutes. One pot meals are my jam.

You’ll love the ease of making this Instant Pot Stuffed Pepper Casserole! Scroll to the bottom of the post to get to the recipe card. Or keep reading if you want extra tips and tricks!

Ingredients

• Ground beef- You can also use ground turkey, ground chicken, or another kind of ground meat
• Onion
• Green bell peppers
• Diced tomatoes
• Tomato sauce
• Chicken broth
• Long grain white rice
• Italian seasoning
• Salt and pepper
• Shredded cheddar cheese

Other optional, but delicious additions, include:

• Garlic powder
• Onion powder
• Chili powder
• Minced garlic
• Hot sauce

How to Make Unstuffed Pepper Casserole

Cook the Meat and Onions

Set your Instant Pot to “Saute”, then add the ground beef and diced onion. Stir constantly to make sure the food doesn’t stick to the bottom. This will take about 5 minutes.

Feel free to add some olive oil to make sure this doesn’t stick to the bottom of the pan.

Add the Bell Peppers

Add in the diced green peppers and cook for another 1-2 minutes until the peppers are soft and the meat is fully browned.

Add the Remaining Ingredients and Cook

Add the rest of the ingredients except cheese. Give it a good stir and place the lid on top. Move the valve to the “Sealing” position and pressure cook on high pressure for 5 minutes.

Release and Stir

After the 5 minutes of cooking are done, let the Instant Pot naturally release for 10 minutes. Then carefully move the valve to “Venting” to do a quick release.

Remove the lid and stir the now-cooked ingredients, then divide into bowls, top with shredded cheese, and serve.

How to Store

Let the leftovers cool to room temperature first, then divide into individual airtight containers. Store in the fridge where it’ll stay fresh for 3-5 days.

Recipe Tips

• Use white rice: Brown rice takes longer to cook and requires more water. If you really want brown rice, cook it separately and add it to the other ingredients after it’s done cooking.
• Don’t use instant rice: This will make the rice super mushy. If you must use it, cook the rice separately and add it to the finished stuffed bell pepper casserole afterward.

What to Serve With This

We ate this as a complete meal, but you can definitely add some side items to it if you need extra food!

• Side salad with lots of fresh veggies
• Steamed vegetables
• Coleslaw
• Broccoli salad

My 4-week meal plans include both the main dish AND the side, so you don’t have to worry about coming up with ideas!

Print the Recipe

You’ll love how easy this is! It’s the ultimate comfort food, perfect for busy weeknights. Print this Stuffed Pepper Casserole recipe now: