Instant Pot Taco Stuffed Peppers–bell peppers stuffed with taco seasoned ground beef, cheese, salsa and sour cream (only 6 ingredients). A delicious summer dinner that is low carb and low cal!
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Taco Stuffed Peppers
I’ve been hearing the sentiment lately of “I don’t want to cook in the summer! It’s too hot.” I get it. I feel the same way. After a long day I don’t feel like cooking. But this easy recipe for Instant Pot taco stuffed peppers is so tasty and it comes together quickly (it only has 6 ingredients!). It’s light but filling (can that be a thing?). It’s fresh and is low carb and fairly low calorie too. I was very pleased with how they turned out!
What ingredients do I need to make taco stuffed peppers?
- 1 pound ground beef–I used lean ground beef and didn’t need to drain the grease. You can also use ground turkey or ground pork for this recipe.
- Taco seasoning, to taste–I’ve noticed different brands of taco seasoning have different potency levels. I only used 1 Tbsp of my really strong taco seasoning. But use your own judgment and taste preferences.
- 1 cup shredded cheddar cheese–I used medium cheddar cheese. Try using a Mexican blend or pepper jack cheese or whatever you like.
- ¼ cup mild picante sauce–I like Pace Picante sauce and I use mild. If you’re into spice you can use medium or hot.
- ¼ cup sour cream–I used full fat sour cream for full flavor. You can also use plain yogurt or cream cheese.
- 3 large or 4 small green bell peppers–I used green bell peppers but your can also use red, orange or yellow bell peppers. Try finding peppers that are all the same shape and size and that will stand up without assistance.
- For topping: diced tomatoes, sour cream and cilantro–if you’re not eating low carb try serving Fritos on the side. It was so yummy!
How do I make Instant Pot Taco Stuffed Peppers?
- Brown the meat: In a medium pan over medium heat brown the ground beef and drain any excess grease. You can also do this step in the Instant Pot using the sauté setting. If you use the Instant Pot you will need to clean it out before moving on to step 4. Stir in the taco seasoning to taste (I used 1 Tbsp). Stir in the cheese, picante sauce and sour cream. This will be your filling for your peppers. Feel free to add in some black beans or any other ingredients that you like.
- Prepare the peppers: Remove the tops and cores of the peppers.
- Fill the peppers: Spoon equal amount of the meat filling into each of the peppers.
- Get the Instant Pot ready: Pour 1 ½ cups water into bottom of Instant Pot. Place a trivet in the bottom of the pot. Add the peppers in one layer on top of the trivet.
- Pressure cook the peppers: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting and remove the lid.
- Serve: Carefully remove the peppers with tongs and place them on a plate. Top with tomatoes, sour cream and cilantro (or any other toppings you like). Serve and enjoy!
More Recipes You’ll Love…
Instant Pot/Slow Cooker Mexican Stuffed Peppers
Instant Pot Stuffed Pepper Soup
20 Instant Pot And Slow Cooker Tex-Mex Recipes
Slow Cooker Sausage, Chicken & Peppers
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Instant Pot Taco Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound ground beef
- Taco seasoning, to taste
- 1 cup shredded cheddar cheese
- 1/4 cup mild picante sauce
- 1/4 cup sour cream
- 3 large or 4 small green bell peppers
- For topping: diced tomatoes, sour cream and cilantro
Instructions
Instant Pot Instructions:
- In a medium pan over medium heat brown the ground beef and drain any excess grease. Stir in the taco seasoning to taste (I used 1 Tbsp). Stir in the cheese, picante sauce and sour cream. Set aside.
- Remove the tops and cores of the peppers.
- Spoon equal amount of the meat filling into the peppers.
- Pour 1 ½ cups water into bottom of Instant Pot. Place a trivet in the bottom of the pot. Add the peppers in one layer on top of the trivet.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting and remove the lid.
- Carefully remove the peppers and place them on a plate. Top with tomatoes, sour cream and cilantro. Serve and enjoy!
Slow Cooker Instructions:
- In a medium pan over medium heat brown the ground beef and drain any excess grease. Stir in the taco seasoning to taste (I used 1 Tbsp). Stir in the cheese, picante sauce and sour cream. Set aside.
- Remove the tops and cores of the peppers.
- Spoon equal amount of the meat filling into the peppers.
- Pour ½ cup water into bottom of slow cooker. Add the peppers in one layer into the bottom of the slow cooker in the water.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- Carefully remove the peppers and place them on a plate. Top with tomatoes, sour cream and cilantro. Serve and enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this recipe in an 8 quart Instant Pot.
See all the Instant Pot SUMMER recipes
- Category: Beef
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Very good. I added the tops of the peppers, chopped, to the ground beef as well as some diced onions. Added half cup cooked rice to the mixture and also topped the peppers with more picante sauce.
★★★★★
Sounds so great!
Loved it! Loved it a lot more because of the lack of rice. You can make stuffed peppers many ways but a meaty Taco pepper!! Yes! This is a staple in our repertoire now! Thanks!
★★★★★
I know! These are so good! Thanks for the 5 stars.
I am trying this recipe and want to know how long to cook with uncooked long grain brown rice.
I wouldn’t try that because if you cook it for the amount of time it takes for the rice to get soft the peppers would be complete mush. You could try minute brown rice with the times listed. That would be a better bet.
5 minutes? More like 1-2, maybe 3 minutes max. Anytime longer and they’ll be fall-apart mush. That’s been my experience. Peppers are fairly thin and don’t need much to pressure cook.
★★★★
5 was good for me! But they were on a trivet so maybe that’s why?
Hi Karen, we love your recipes. Would you have a list of the names of recipes that are gluten and dairy free.
Here are the gluten free recipes: https://www.365daysofcrockpot.com/recipes/?fwp_dietary_restrictions=gluten-free
And I don’t haven’t gone through all my recipes to classify which ones are dairy free but here are a few: https://www.365daysofcrockpot.com/tag/dairy-free/
I too wanted to add some cooked rice. Would the time stay the same? Thanks.
Yes and I think that would be so tasty!
Taco stuffed peppers sounds so good. I’m wondering if the recipe would work if I added a half cup of cooked jasmine rice or white rice. I love your recipes!!!!
Yes I think that would work well. Are you planning on adding cooked or uncooked rice?
I’m planning on adding cooked rice and wonder if the time would stay the same. Thanks so much for answering my questions.
Yes should be exactly the same with cooked rice!