Instant Pot Egg Stuffed Peppers are super healthy and full of nutrition. Add an egg, a sprinkle of cheese, and some flavor, and you get a delicious and easy stuffed bell pepper recipe. Making stuffed peppers is super simple and is easy meal prep. Enjoy this recipe on a busy night or as a filling lunch.
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Why This Recipe Works
- Amazing Breakfast: These Egg Stuffed Bell Peppers are a tasty and filling way to start your day.
- Lots of Energy: The eggs in these peppers give you plenty of energy to keep you going.
- Super Easy and Yummy: Quick to make and delicious, these stuffed peppers make breakfast a breez
📋 Ingredients
- Bell Peppers (Any Color): Add a vibrant and nutritious base to the Instant Pot Stuffed Bell Peppers, providing a subtle sweetness and satisfying crunch.
- Eggs: Are a binding agent, ensuring that all the ingredients come together perfectly while adding a fluffy and creamy texture to each bite.
- Water: Helps create steam within the Instant Pot, allowing the peppers to cook evenly and ensuring a tender and delicious result.
- Shredded Cheese (Optional): Adds a luscious and gooey layer of indulgence, melting over the filling and adding a rich and savory taste.
- Salt & Pepper (Optional): Enhance the flavors of the dish. Be sure to use freshly ground black pepper and kosher salt.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Add Ground Meat: You can stuff your red bell peppers with lean ground beef, ground chicken or ground turkey, this goes nice when combines with brown rice or white rice.
- Rice: If adding uncooked rice to the large bell peppers, cook the stuffed pepper pieces for 10 minutes. If adding cooked rice or cauliflower rice pressure cook for 4 minutes.
- Tomatoes: If adding a combination for ground meat and rice, you can also throw in some diced tomatoes or tomato sauce into the mixing bowl for a tangy twist.
- Egg Mixture: You can crack one egg into each pepper half or crack your eggs into a large mixing bowl and mix if you don't want the yoke and egg white separate.
- Cheese: Use cheddar, pepper jack or your favorite shredded cheese to top your stuffed egg peppers. You can also add a little sour cream at the end for added variety.
- Add Flavor: To add more flavor to your stuffed pepper you can add Italian seasoning, fresh cilantro, cayenne pepper or chili powder.
🔪How To Make Instant Pot Egg Stuffed Peppers
- Step 1: Cut all of the bell peppers in half, lengthwise. Remove the stems, seeds, and white inner ribs from the chopped bell pepper. Rinse each half and dry with a paper towel. Crack 1 egg into each pepper half. Season with salt and pepper.
- Step 2: Pour the water into the bottom of the Instant Pot and place the rack in the pot..
- Step 3: Arrange the pepper halves on the rack and loosely cover the peppers with a piece of aluminum foil.
- Step 4: Pressure cook on low for 4 minutes. When done, manually release the pressure.
- Step 5: Using tongs, remove the peppers from the Instant Pot, sprinkle with cheese, and enjoy while hot.
👩🍳 Expert Tips
- Pressure Building Time: As it goes with the Instant Pot it takes time for the pressure to build up. Mine typically takes about 10-15 minutes.
- Switch It Up: If you don't want to use egg you can use plenty of other ingredients to stuff your Instant Pot peppers.
💭 FAQs
It depends on your preference. Parboiling or roasting the peppers for 5 minutes before stuffing makes them softer, but if you like a firmer texture, you can stuff them raw and let them cook in the oven.
Classic fillings include ground beef or turkey, rice, tomatoes, onions, and cheese. You can also make vegetarian versions with quinoa, beans, or lentils for a healthy alternative.
Typically, stuffed bell peppers are baked at 375°F (190°C) for 30-40 minutes, or until the peppers are tender and the filling is heated through. If adding cheese, sprinkle it on top in the last 5-10 minutes of baking.
Yes! You can assemble them in advance and refrigerate for up to 24 hours before baking. They also freeze well—just thaw overnight in the fridge and bake when ready.
After cooking, allow the stuffed peppers to cool to room temperature. Transfer them to an airtight container or cover the baking dish with plastic wrap. Refrigerate within 2 hours of cooking, and consume within 3-4 days for optimal freshness.
For longer storage, place cooled stuffed peppers in a freezer-safe container or wrap them individually in plastic wrap. Alternatively, use a single layer in a freezer-safe bag. Store for 2-3 months.
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Serving Suggestions
These are my favorite sides to serve with stuffed bell peppers:
- Garlic Parmesan Asparagus: A simple and flavorful side that complements the savory stuffed peppers.
- Baked Sweet Potato Wedges: A sweet and savory option for a satisfying side dish with a crispy exterior.
- Grilled Zucchini Spears: Quick and easy, grilled zucchini provides a delightful smokiness.
- Garlic Butter Breadsticks: Soft and buttery breadsticks for dipping and savoring every last bit of the delicious stuffed peppers.
How To Make Stuffed Bell Peppers In The Instant Pot
Ingredients
- 3 Bell Peppers any colour
- 6 Eggs
- 1 cup Water
- ½ Cup Cheese Shredded
- pinch Salt And Pepper
Instructions
- Cut all of the bell peppers in half, lengthwise. Remove the stems, seeds, and white inner ribs. Rinse each half and dry with a paper towel.
- Crack 1 egg into each pepper half. Season with salt and pepper.
- Pour the water into the bottom of the Instant Pot and place the rack in the pot.
- Arrange the pepper halves on the rack and loosely cover the peppers with a piece of aluminum foil.
- Pressure cook on low for 4 minutes. When done, manually release the pressure.
- Using tongs, remove the peppers from the Instant Pot, sprinkle with cheese, and enjoy while hot.
- This is a fantastic healthy recipe, great for Instant pot lovers, those following the Keto or Weight Watchers diet as well as those looking for low carb, high protein meal ideas.
Notes
Nutrition
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