Instant Pot Mexican Stuffed Peppers

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Instant Pot Mexican Stuffed Peppers are loaded with seasoned beef, quinoa, corn, black beans, tomatoes, and green chili then stuffed into colorful peppers. This healthy meal can feed a crowd.

After I had both of my girls, many of my friends and acquaintances signed up to bring me a meal train meal. If you haven’t heard of meal train it is the best thing ever! It’s a way to organize homemade meal giving to people going through a transition such as having a baby or are in a time of need like surgeries, illnesses, etc. Check out the website for more information www.mealtrain.com.

Giving a meal is such a great way to support people and make them feel loved. When you are going through a transition like having a baby who has time to cook? I was so thankful to receive meals when I didn’t have time to cook or even think about cooking after bringing home a new baby.

After I had my second child, we were in the hospital with her for an extended amount of time. She had to have heart surgery after birth. I was blown away by the fact that people I barely knew brought us meals. People taking the time and effort to prepare and drop off a meal made me feel so loved and supported during a difficult.

I made these stuffed peppers for a friend in my mom’s group after she had a baby. I felt like it was the perfect meal because it’s healthy, most people like Mexican food, and it makes a large amount of food.

Ingredients

• ground beef– 85/15 lean.
• quinoa– tricolor or any color works.
• black beans– canned and drained.
• corn– canned sweet corn, drained.
• green chili– canned and diced.
• tomatoes– canned, diced, and drained.
• salsa– any brand. My favorite is Sadie’s Salsa brand.
• peppers– any color. Try to get similar size peppers if possible.

How to Make Instant Pot Mexican Stuffed Peppers

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Brown the Meat

1. Press the “Saute” button on your Instant Pot. Spray the bottom of the pot with nonstick cooking spray.
2. Add meat, cumin, chili powder, and paprika. Cook, flip and break apart the meat until browned and fully cooked (about 5 minutes).
3. Turn off Instant pot by pressing the “Cancel” button. Remove meat and place it in a large bowl. Set Aside.
4. Rinse the inside of your Instant Pot to be used to cook quinoa.

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Cook the Quinoa

1. Place quinoa and ¾ cup of water in the Instant Pot. Close the lid and switch the valve to “Sealing.” Press the “Pressure Cook” button then adjust the cooking time to 2 minutes.
2. Once the quinoa is done cooking, manually release the pressure by switching the valve from “Sealing” to “Venting.” Once it is done pressurizing the red float valve will be down. Then it is safe to open the lid.
3. Pour the quinoa into the large bowl with the cooked meat.

Note: It will take a total of 8 minutes to come to pressure, cook, then release pressure.

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Stuff the Peppers

1. Add beans, corn, green chili, tomatoes, and salsa to the large bowl with the meat and quinoa. Stir and mix until combined.
2. Stuff peppers with filling by spooning the filling into the peppers.
3. Place a wire rack in the Instant Pot and one cup of water. Arrange stuffed peppers in Instant Pot on the rack.
4. Close the lid, switch valve to “Sealing.” Press the “Pressure Cook” button and adjust the cooking time to 5 minutes. (The peppers are soft but slightly crunchy so increase cook time by a couple of minutes if softer peppers are desired. You may want to increase cooking time if you have really large peppers).
5. Once cooking is complete, manually release the pressure by switching the valve from “Sealing” to “Venting.” You will know that the depressurization is complete and it is safe to remove the lid when the red float valve is down.

Note: The peppers will be very hot so use oven mitts or tongs to remove the peppers.

You may have leftover filling depending on the size of the peppers.

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Serving Suggestions

• shredded cheese
• sour cream
• salsa
• avocados or guacamole
• cilantro
• lime juice
• diced onion

Products Used

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Other Recipes to Try

• Turkey Quinoa Meatballs with Orange Teriyaki Glaze
• Creamy Chipotle Chicken Soup (Instant Pot)
• Grilled Flank Steak with Garlic Sun-Dried Tomato, Basil Butter