Instant Pot Unstuffed Peppers [V+GF]

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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

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Buon appetito,
Rosa