| | | |

Easy Instant Pot Egg Stuffed Peppers

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made using these links. Amazon doesn’t support my blog. We appreciate your support!

Sharing is caring!

Instant Pot Egg Stuffed Peppers are super healthy and full of nutrition. Add an egg, a sprinkle of cheese and some flavour 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.

How To Make Instant Pot Stuffed Peppers Your Family Will Love

Why You’ll Love This Recipe

  • 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
peppers 1 3

Recipe 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.
Ingredients for Instant Pot Stuffed Bell Peppers.

How To Make Instant Pot Egg Stuffed Peppers?

Step One: Prepare Bell Peppers

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.

peppers process 2

Step Two: Fill Bell Peppers

Crack 1 egg into each pepper half. Season with salt and pepper.

Step Three: Prepare Instant Pot

Pour the water into the bottom of the Instant Pot and place the rack in the pot.

peppers process 6

Step Four: Arrange Peppers

Arrange the pepper halves on the rack and loosely cover the peppers with a piece of aluminum foil.

peppers process 7 2

Step Five: Pressure Cook

Pressure cook on low for 4 minutes. When done, manually release the pressure.

egg stuffed peppers instant pot stuffed peppers

Step Six: Serve Stuffed Bell Peppers

Using tongs, remove the peppers from the Instant Pot, sprinkle with cheese, and enjoy while hot.

peppers 1 1

Cooking 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.

Optional

  • Add Flavor: To add more flavor to your stuffed pepper you can add italian seasoning, fresh cilantro, cayenne pepper or chili powder.
  • 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.

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.

Storage & Reheating Instructions

  • Refrigeration: 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.
  • Freezing: 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. Label with the freezing date and store for up to 2-3 months.
  • Thawing and Reheating: When ready to enjoy frozen stuffed peppers, thaw them in the refrigerator overnight. Reheat in the oven at a low temperature until warmed through, ensuring the internal temperature reaches a safe level for consumption.

By following these simple steps, you can keep your cooked stuffed peppers fresh and flavorful for future meals.

What To Serve With This Recipe?

stuffed bell peppers

How To Make Stuffed Bell Peppers In The Instant Pot

Yield: 6
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes

These stuffed bell peppers are delicious and super easy to cook. You will love this fun recipe and the taste is amazing.

Ingredients

  • 3 bell peppers (any colour)
  • 6 eggs
  • 1 cup of water
  • Optional: ½ cup of shredded cheese
  • Optional: Salt & 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

Note: As it goes with the Instant Pot  it takes for the pressure to build up. Mine typically takes about 10-15 minutes, but I know it varies between models. 

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 195mgSodium: 184mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 9g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Easy Instant Pot Recipes

For more fantastic recipes check out the following:

Similar Posts

Leave a Reply

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