All the great flavours of stuffed peppers, but easier than ever! These Instant Pot unstuffed peppers, AKA stuffed pepper casserole is hearty, comforting and completely and utterly delicious. Perfect for a busy weeknight, or lazy dinner.

This recipe was originally published in February 2019. It has been updated for content and photos.
If you love stuffed peppers, but not so much the stuffing part, this is a winning dish!
Like my Mexican stuffed peppers and Italian stuffed peppers, these really deliver on flavour.
But with less work! Woo hoo!
Perfect for those lazy days!
What’s an unstuffed pepper?
Exactly what it sounds like. All the ingredients you might typically use for stuffed peppers, but not stuffed. The perfect solution for stuffed peppers without an oven!
Stuffed peppers are often filled with a grain, a protein, some kind of sauce and of course, seasoning.
I’m using brown rice, walnuts for a plant based protein, a combo of broth and tomato sauce for flavour and moisture, plus a few spices for the perfect flavour balance.
That makes this dish, not only vegetarian, but vegan, gluten free and oil free, too.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients.
Then slice your mushrooms, peppers and onion, and mince your garlic. (photo 1)
Transfer the cut veggies, your walnuts and the seasoning to your pot. (photo 2)
NOTE: Do not slice your veggies too thin or they will get very soft during cooking.
Gently sautรฉ the veggies until lightly softened, without over cooking. (photo 3)
Then add the brown rice, tomato sauce and broth to the pot and mix well. (photos 4-5)
Pressure cook for 22 minutes with a 10 minute natural release before quick releasing the remaining pressure. (photo 6)
Then serve your Instant Pot unstuffed peppers with some fresh parsley, and enjoy.
What if I don’t have an Instant Pot?
You may easily adapt these unstuffed peppers to a stove top version in a couple of different ways.
Option 1: Sautรฉ your veggies, walnuts and seasoning in a deep skillet. Then add the brown rice, tomato sauce, and 2 cups of broth and simmer for 35-40 minutes, until the liquids are mostly absorbed and rice is tender.
Option 2: Alternatively, if you have a rice cooker, you may cook your rice as usual in your rice cooker. (I recommend using broth to cook the rice.)
Meanwhile, sautรฉ your veggies with the seasoning and walnuts in a separate pan. Then simmer with the tomato sauce for 5-10 minutes. Once the rice is cooked, mix everything together and serve.
Frequently Asked Questions
Yes. You may make these unstuffed peppers with brown rice, or white rice. However, keep in mind your pressure time. Brown rice takes much longer to cook, so reduce cook time to 4-5 minutes with a 10 minute natural release.
Yes, for wild rice, add 5 additional minutes to the cook time.
Store leftovers in a sealed container in your refrigerator for up to 3 days. You may reheat on stove top, or in your pressure cooker on sautรฉ mode.
You may freeze this dish in an air tight, freezer safe container. However, the veggies will further soften, so it’s best when freshly made.
Expert Tips
- Do not slice your veggies too thin. They will cook for a while in the pot, so they’ll withstand cooking best, if they are thick cuts.
- Alternatively, if you prefer your veggies crisp, remove from the pot once sautรฉed, pressure cook your rice in the broth and tomato sauce, then add the veggies back in and mix well.
- Make sure to push down any loose grains of rice on the sides of your pot before pressure cooking. Everything should be covered in the liquid for even cooking.
- If you already released pressure and forgot to do a 10 minute natural release, just hit sautรฉ and stirring often, continue cooking for 3-5 minutes to absorb excess liquid. Or, set aside for about 10 minutes or so. The rice will continue absorbing the liquid as it rests and cools.
More delicious Instant Pot recipes
- Spicy Thai Peanut Noodles
- Vegan Sloppy Joes (Soup or Sandwich!)
- Vegetable Soup with Quinoa
- Instant Pot Mashed Potatoes No Drain!
- Mushroom Risotto
- Split Pea + Lentil Soup
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don't forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
๐ Recipe
Equipment
Ingredients
- 1 yellow onion sliced
- 3 cloves garlic minced
- 3 bell peppers sliced (any colours)
- 8 ounce (227 grams) cremini or white mushrooms sliced (approx. 6-8 mushrooms)
- ยพ cup walnut pieces
- 1 cup uncooked brown rice
- 1 ยผ cup low sodium vegetable broth
- 1 cup tomato sauce or tomato purรฉe of choice
- 1 teaspoon cumin
- 1.5 teaspoon chili powder
- 1.5 teaspoon smoked paprika
- ยฝ teaspoon sea salt
- ยผ teaspoon cayenne pepper optional
Instructions
- Turn your Instant Pot to the sautรฉ function and add a couple tablespoons of water or broth to the pot. Place the onion, garlic, peppers, mushrooms, walnuts and all the seasoning inside. Then sautรฉ for 2-3 minutes, until slightly softened.
- Add the remaining ingredients (broth, tomato sauce and rice), mix well and close the lid. Set the valve to the sealing position pressure cook for 22 minutes. (It will take about 8 minutes to build pressure before the pot begins counting down.) Once the timer is complete, let it naturally release for 10 minutes. Then quick release the remaining pressure and remove the lid when safe to do so. Enjoy.
Debbie says
Hi Rosa, I’m allergic to walnuts, how can I substitute them with red or brown lentils?
Thanks.
Rosa says
I haven’t made this one with lentils and that would require more liquid. Without testing it, I can’t say for certain how much. You could also sub for another nut or seed that you can have.
EJ says
Very delicious , will make it again
Rosa says
Thrilled you enjoyed it!
Georgia says
Could I make this in a slow cooker?
Rosa says
Hi Georgia, it would probably work, but I haven’t tried it so I can’t say for sure. Please report back if you try it that way.
Sue says
Delicious, easy and made my house smell great! Thanks Rosa.
Rosa says
Yay! So glad you enjoyed Sue.
Rachael says
I just made this & everyone loved it! The walnuts were a surprise and all the spices were perfect. So much easier to make than traditional stuffed peppers with all the flavors you expect.
Rosa says
Thanks so much for the review Rachael. Thrilled everyone enjoyed. ๐