• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Culture Cookbook
  • Thanksgiving
  • About
  • Press
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Instant Pot » Stuffed Bell Pepper Casserole in the Instant Pot

    Stuffed Bell Pepper Casserole in the Instant Pot

    Published on Jan 16, 2021 Modified: Aug 1, 2021 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Instant Pot Stuffed Pepper Casserole Pinterest Image top black banner
    Instant Pot Stuffed Pepper Casserole Pinterest Image bottom black banner
    Instant Pot Stuffed Pepper Casserole Pinterest Image top striped banner
    Instant Pot Stuffed Pepper Casserole Pinterest Image middle black banner
    Stuffed Pepper Casserole Pinterest Image top black banner
    Stuffed Pepper Casserole Pinterest Image middle black banner
    Stuffed Pepper Casserole Pinterest Image bottom black banner
    Stuffed Pepper Casserole Pinterest Image top outlined title

    This recipe for Instant Pot Stuffed Pepper Casserole is a simple, healthy dinner. It will be easy to throw together for a delicious twist on a family classic. 

    Recipe Origins

    To be honest, I wasn’t completely sure if I should call this Stuffed Bell Pepper Casserole or Stuffed Pepper Stew! It’s kind of a combination or a mixture between the two. Regardless of what it’s called, I know you’re going to love it. 

    This recipe is a rendition of my popular Instant Pot Stuffed Peppers from Croatia. Instead of all of the ingredients being stuffed directly into the pepper, the peppers are chopped up and mixed with the filling. 

    You still get the delicious flavor of this Croatian speciality, but in a different (easier to eat?) way! 

    Why Make this Recipe

    1. Healthy Recipe: This recipe is made of so many delicious, healthy ingredients that are sure to fuel your body in a wholesome and tasty way. 
    2. Easy to Throw Together: There is a few minutes of active cooking at the beginning of this recipe, but the majority of the cooking takes place in the pressure cooker! Once you add all of the ingredients into the pot, the dish comes together fairly easily and quickly. 

    What Ingredients Do I Need? 

    1. Meat: Ground beef, ground pork 
    2. Seasonings: Paprika, mint, salt, oregano, garlic, 
    3. Liquids: Chicken (or beef) broth, tomato sauce
    4. Vegetables: Bell peppers, onion
    5. Rice: Long grain white rice
    6. Cheese: Shredded Colby Jack cheese

    How to Make this Recipe

    Step 1: Saute

    Turn the Instant Pot to SAUTE and add 1 tbsp olive oil to the pot. Add onion and SAUTE for a few minutes, until translucent. 

    Add the ground pork and ground beef and saute cook until cooked through, adding more olive oil as necessary. 

    Step 2: Pressure Cook

    Add the rest of the ingredients except Colby Jack Cheese to the pot. 

    Secure the lid and turn the pressure to HIGH for 6 minutes. When the timer goes off, allow for a 5 minute Natural Pressure release and then perform an Instant Pressure release. 

    Step 3: Add the Cheese

    Add the cheese into the pot, stirring to combine until the cheese melts completely. You can top with more cheese if you so desire. Enjoy! 

    Expert Tips

    • If you want to have some extra flavoring in your meat, you can choose to use flavored sausage instead of simple ground pork 
    • You can use any kind of melty cheese you have on hand if colby jack isn’t an option! 

    Recipe FAQs 

    What Should I Serve with Stuffed Pepper Casserole? 

    The good thing about this recipe is that it has everything in it to make it a complete meal (complete with protein, carbs, and veggies!). 

    If you’d like to serve something on the side, good options could be garlic toast or roasted veggies (I’m thinking broccoli is a great choice). 

    How Long Will Leftovers Last? 

    The leftovers will last in the fridge for up to 7 days, as long as you keep them in an airtight container. To reheat, simply place the food in a microwave safe bowl and microwave until heated through. 

    Did you like this Stuffed Bell Pepper Casserole? Make sure to check out these other recipes I picked out just for you: 

    • Fergese: Peppers and Feta Cheese Bake from Algeria
    • Ema Datschi: Peppers and Cheese from Bhutan
    • Stuffed Bell Peppers from Croatia
    • Gyuveche: Casserole with Potatoes and Eggs from Bulgaria
    • Authentic Italian Sausage and Peppers

    Stuffed Bell Pepper Casserole in the Instant Pot

    This recipe for Instant Pot Stuffed Pepper Casserole is a simple, healthy dinner. It will be easy to throw together for a delicious twist on a family classic.
    5 from 3 votes
    Print Pin Rate
    Course: casserole, Main Course
    Cuisine: north american
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Pressure Building: 5 minutes
    Total Time: 50 minutes
    Servings: 6 servings
    Calories: 523kcal
    Author: The Foreign Fork

    Equipment

    • Pressure Cooker

    Ingredients

    • 1 tbsp olive oil
    • ½ onion, chopped
    • ½ lb ground pork
    • ½ lb ground beef
    • 4 bell peppers, chopped
    • ¾ cup long grain white rice
    • 1 ⅔ cup chicken broth
    • 1 tsp garlic
    • 14 oz can tomato sauce
    • 2 tsp dried mint
    • ½ tsp oregano
    • ½ tsp salt
    • 2 tsp paprika
    • 2 cups colby jack cheese, shredded

    Instructions

    • Turn the Instant Pot to SAUTE and add 1 tbsp olive oil to the pot. Add onion and SAUTE for a few minutes, until translucent.
    • Add the ground pork and ground beef and saute cook until cooked through, adding more olive oil as necessary.
    • Add the rest of the ingredients except Colby Jack Cheese to the pot.
    • Secure the lid and turn the pressure to HIGH for 6 minutes. When the timer goes off, allow for a 5 minute Natural Pressure release and then perform an Instant Pressure release.
    • Add 1.5 cups cheese into the pot, stirring to combine. Then, sprinkle the remaining cheese on top of the rice and put the lid back on for a minute or two to allow the cheese to melt (do not turn the pot on). Enjoy!

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only. 
    • If you want to have some extra flavoring in your meat, you can choose to use flavored sausage instead of simple ground pork 
    • You can use any kind of melty cheese you have on hand if colby jack isn’t an option!

    Nutrition

    Serving: 1serving | Calories: 523kcal | Carbohydrates: 30g | Protein: 27g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1097mg | Potassium: 756mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3284IU | Vitamin C: 114mg | Calcium: 346mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • Instant Pot Stuffed Peppers from Croatia
      Instant Pot Stuffed Peppers from Croatia
    • Tuna Stuffed Avocado
      Tuna Stuffed Avocado
    • Cheesy Chicken and Rice Recipe
      Cheesy Chicken and Rice Recipe
    • Easy Stuffed Shells in the Instant Pot
      Easy Stuffed Shells in the Instant Pot
    « Pupusas from El Salvador
    How to Make Butter Tea from Bhutan »

    Sharing is caring!

    764 shares

    Casserole Recipes, Instant Pot, Main Course, North America, Rice

    Reader Interactions

    Comments

    1. Crystal says

      August 26, 2022 at 4:23 pm

      I plan to fix this tonight. You give helpful info for a serving, but what do you consider a “serving”? Thanks.

      Reply
      • The Foreign Fork says

        August 28, 2022 at 10:00 pm

        Hi Crystal, I’m so glad you’re planning to make this recipe! A serving is about 1/6 of the recipe 🙂

        Reply
        • Crystal says

          August 30, 2022 at 6:30 pm

          5 stars
          After typing that, I see where you state there are six servings. Apparently I wasn’t paying attention! I added Rotel for some spice and ground turkey in place of pork. I’ll try with different variations. We really liked it.

          Reply
    2. Samantha says

      April 15, 2022 at 8:20 pm

      Hi, we love stuffed peppers and my kids just eat the middle so i thought this would be perfect! It just got done and is very pretty watery. Is there anything to do differently?

      Reply
      • The Foreign Fork says

        April 17, 2022 at 11:32 pm

        Hi Samantha, It definitely should be a chili consistency! If it is waterier than that, you can add more cheese and allow the dish to cool down a little. It will thicken as it cools. Sorry this reply was late but I hope you enjoyed! It’s my favorite when scooped up with tortilla chips 😉

        Reply
    3. Lori Wilson says

      May 19, 2021 at 5:32 pm

      5 stars
      So easy to make and extremely flavorful! I didn’t have a large can of tomato sauce so I added a can of diced tomatoes.

      Reply
      • The Foreign Fork says

        May 20, 2021 at 3:55 pm

        Hurray! So glad you liked it Lori. Thanks for leaving a comment 🙂

        Reply
    4. Summer says

      March 09, 2021 at 3:28 pm

      If I’d like to make this in a slower cooker, would any of the instructions change? Do I need to cook the rice first before adding to the other ingredients? Thank you!

      Reply
      • The Foreign Fork says

        March 09, 2021 at 11:24 pm

        Hi Summer! Unfortunately, though I am an Instant Pot export, the slow cooker is not my cooking method of choice. In fact, I think I’ve only used my slow cooker a handful of times so far! From what I just researched online though, it looks like most casserole recipes add uncooked rice into the slow cooker and cook it alongside the rest of the ingredients. If you try it, let me know what you think!

        Reply
    5. JENNIFER WENGER says

      February 02, 2021 at 12:26 pm

      5 stars
      Hi, this looks really good but I don’t have dried mint and it’s quite expensive here. Is it imperative for the recipe or can I omit it? Would it make a huge difference in the flavors without? Thanks

      Reply
      • The Foreign Fork says

        February 04, 2021 at 7:24 pm

        Hi Jennifer,
        I personally really enjoy the mint taste, but if you don’t have it and don’t want to purchase it (certainly understandable, especially when it’s expensive!!) then yes, you can just omit it 🙂 I hope you enjoy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Jamaican Rasta Pasta Recipe

    What To Eat with Jerk Chicken

    Jamaican Sweet Potato Recipe

    Bowl of Jamaican chicken curry with a fork resting in it.

    Original Jamaican Curry Chicken Recipe

    Jamaican Coffee Brands

    Jamaican Curry Powder vs Indian

    Vegetable Recipes

    Yu Choy Sum

    Lima Beans and Corn Succotash Recipe

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2023 The Foreign Fork

    764 shares