Mexican Stuffed Peppers | Instant Pot Stuffed Bell Peppers Recipe

Bursting with vibrant colors and robust flavors, these Mexican Stuffed Peppers are a perfect combination of wholesome ingredients and traditional Mexican seasonings.

Why You'll Love This Twist On Taco Tuesday

• Fast. Ready in under 30 minutes with the help of your Instant Pot.
• Easy. Stuff some bell peppers with some of your favorite taco fillings and spices and cook until the peppers are perfectly tender.
• Delicious. Perfectly spiced, flavorful, and wonderfully family-friendly.
• Versatile. Adjust the filling to fit your family's personal preferences.

With their zesty blend of spices, wholesome ingredients, and ooey-gooey melted cheese, these peppers are sure to become a family favorite. So, the next time you're craving some Mexican-inspired cuisine, don't hesitate to whip up this easy and delectable dish.

Ingredients You'll Need

• Bell Peppers- Choose a mix of colors for visual appeal.
• Cooked Rice- Grab white or brown based on your personal preferences.
• Ground Beef- You can use a meat substitute for a vegetarian version.
• Black Beans- Make sure they are drained and rinsed if using canned instead of precooked Instant Pot Black Beans.
• Corn Kernels- Use what you have in your kitchen--fresh, canned, or frozen.
• Diced Tomatoes
• Diced Onion
• Garlic
• Olive Oil
• Cumin
• Chili Powder
• Paprika
• Oregano
• Salt and Pepper
• Shredded Mexican Cheese Blend
• Cilantro

How To Make Mexican Stuffed Pepper

1. Prepare the Peppers. Start by washing the bell peppers and cutting off the tops. Carefully remove the seeds and membranes from inside the peppers, creating a hollow space for the filling. Rinse them again to ensure no seeds remain.

2. Sauté the Aromatics. Set your Instant Pot to "Sauté" mode and heat the olive oil. Add the diced onion and minced garlic, sautéing until they turn translucent and fragrant.

3. Brown the Meat. Add the ground beef or turkey to the Instant Pot, breaking it apart with a spatula. Cook until the meat is no longer pink and is nicely browned. If you're using a meat substitute, follow the instructions on the package for cooking.

4. Season the Filling. Add the cooked rice, black beans, corn, diced tomatoes, ground cumin, chili powder, paprika, dried oregano, salt, and pepper to the Instant Pot. Stir everything together and let it cook.

5. Stuff the Peppers. Fill each hollowed-out bell pepper with the mixture from the Instant Pot. Press the filling gently to ensure it's packed well.

6. Pressure Cook. Pour one cup of water into the Instant Pot. Place the trivet inside and carefully arrange the stuffed peppers on top. Close the lid, set the valve to "Sealing," and select the "Pressure Cook" or "Manual" mode. Cook on high pressure for about 8 minutes.

7. Quick Release and Add Cheese. Once the cooking time is up, quickly release the pressure. Open the Instant Pot, and sprinkle the shredded Mexican cheese over the stuffed peppers. Close the lid and let the cheese melt.

8. Serve and Garnish. Remove the stuffed peppers from the Instant Pot. Garnish with chopped cilantro and serve!

Tips And Tricks For Mexican Stuffed Peppers

Making Mexican stuffed peppers in the Instant Pot can be a delightful experience, and with a few tips and tricks, you can ensure they turn out perfectly every time.

• Choose the Right Peppers- Opt for large, sturdy bell peppers with flat bottoms. This ensures they stand upright in the Instant Pot, preventing the filling from spilling out during cooking.
• Brown the Meat First- For better flavor and texture, brown the ground meat or meat substitute first using the "Sauté" mode. This adds depth to the overall dish and helps lock in the flavors.
• Make Extra- If you have extra filling, you can store it in an airtight container and use it for tacos, burritos, or as a base for another meal. This way, nothing goes to waste, and you get even more mileage out of your delicious creation.

Variations

Mexican stuffed peppers are incredibly versatile, allowing you to experiment with various flavors and ingredients. Here are some delicious variations to try:

• Vegetarian Black Bean and Rice Stuffed Peppers- Replace the meat with black beans and cooked rice. Enhance the flavors with sautéed onions, garlic, diced tomatoes, and a mix of Mexican spices. Top with melted cheese and garnish with fresh cilantro and sliced avocado.
• Beef Enchilada Stuffed Peppers- Create a fusion of flavors by preparing the filling with seasoned ground beef, cooked rice, black beans, diced green chilies, and enchilada sauce. Top with shredded cheese and drizzle extra enchilada sauce over the peppers before serving.
• Shrimp and Rice Stuffed Peppers- For a delightful seafood twist, use cooked and chopped shrimp as the protein. Mix them with cooked rice, diced tomatoes, sautéed onions, and bell peppers. Season with paprika, garlic powder, and a pinch of cayenne pepper for a kick.

What Do You Eat Stuffed Peppers With?

Stuffed peppers are a versatile and satisfying dish that can be enjoyed on their own or paired with various sides and accompaniments. Here are some delicious options to consider when serving Mexican stuffed peppers:

• Guacamole- Add a side of fresh guacamole for a creamy and flavorful addition that balances the heat from the peppers.
• Salsa- A side of salsa, whether it's mild or spicy, enhances the overall taste and adds a tangy kick.
• Tortilla Chips- Crispy tortilla chips are a perfect accompaniment for scooping up any leftover filling or salsas.
• Mexican Street Corn- Also known as "Elote," this grilled or roasted corn on the cob, coated with mayo, cheese, and spices, pairs wonderfully with stuffed peppers.
• Refried Beans- A side of refried beans brings a hearty and protein-rich element to the meal.

How Long Do They Last?

Properly stored, Mexican stuffed peppers can last in the refrigerator for 3 to 4 days. Make sure to store them in an airtight container to maintain their freshness.

Can You Freeze Them?

If you want to extend the shelf life of the stuffed peppers, consider freezing them. To do this, wrap each stuffed pepper individually in plastic wrap or aluminum foil to prevent freezer burn. Then, place them in an airtight container or freezer-safe bag.

Frozen stuffed peppers can typically be stored for up to 2 to 3 months.

More Mexican-Inspired Recipes

• Instant Pot Ground Beef Casserole
• Caldo de Res
• Keto Taco Seasoning
• Pulled Pork Carnitas
• Instant Pot Beef Barbacoa

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Don't forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.