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    Home » Recipes » Mains

    Instant Pot Unstuffed Peppers

    Published: Mar 26, 2021 · Modified: Apr 27, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    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.

    White bowl filled with rice, peppers, mushrooms in a tomato based sauce with parsley on top.

    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.

    Two bowls filled with rice, mushrooms, peppers in a tomato base sauce with parsley garnish.

    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.

    Ingredients needed to make unstuffed peppers scattered on marble counter.

    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.

    Sliced mushrooms, peppers and onion on white cutting board and then in pot to sauté.

    Gently sauté 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)

    Instant Pot with veggies, rice and tomato sauce before and after pressure cooking.

    Then serve your Instant Pot unstuffed peppers with some fresh parsley, and enjoy.

    Spoonful of rice and peppers lifted from bowl below.

    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: Sauté 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, sauté 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

    Can I use white rice?

    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.

    Can I use wild rice?

    Yes, for wild rice, add 5 additional minutes to the cook time.

    How long do leftovers keep?

    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 sauté mode.

    Can I freeze it?

    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 sautéed, 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 sauté 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

    Stuffed pepper casserole in white bowl with parsley garnish.

    Instant Pot Unstuffed Peppers

    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.
    4.98 from 35 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Course: Main Course
    Cuisine: American, Canadian
    Servings: 4 Servings
    Calories: 383kcal

    Equipment

    Image of Instant Pot pressure cooker on white background.
    Pressure Cooker

    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)
    • ¾ cup walnut pieces
    • 1 cup uncooked brown rice
    • 1 ¼ cup low sodium vegetable broth
    • 1 cup tomato sauce or tomato purée of choice
    • 1 teaspoon cumin
    • 1.5 teaspoon chili powder
    • 1.5 teaspoon smoked paprika
    • ½ teaspoon sea salt
    • ¼ teaspoon cayenne pepper optional
    Prevent your screen from going dark

    Instructions

    • Turn your Instant Pot to the sauté 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 sauté 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.

    Notes

    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 sautéed, 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 sauté 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.
    Leftovers keep refrigerated for up to 3 days, and you may reheat on stove top or in your Instant Pot.

      Nutrition

      Calories: 383kcal | Carbohydrates: 52g | Protein: 11g | Fat: 16g | Saturated Fat: 1g | Sodium: 443mg | Potassium: 766mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3204IU | Vitamin C: 125mg | Calcium: 60mg | Iron: 4mg
      DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
      *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
      1.2K shares

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      1. Georgia

        September 22, 2021 at 6:25 pm

        Could I make this in a slow cooker?

        Reply
        • Rosa

          September 23, 2021 at 9:04 am

          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.

          Reply
      2. Sue

        September 11, 2021 at 6:04 am

        5 stars
        Delicious, easy and made my house smell great! Thanks Rosa.

        Reply
        • Rosa

          September 11, 2021 at 9:47 am

          Yay! So glad you enjoyed Sue.

          Reply
      3. Rachael

        July 22, 2021 at 7:30 pm

        5 stars
        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.

        Reply
        • Rosa

          July 23, 2021 at 10:19 am

          Thanks so much for the review Rachael. Thrilled everyone enjoyed. 🙂

          Reply
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