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Italian Instant Pot Stuffed Peppers

(sausage and quinoa)

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Instant Pot Stuffed Bell Peppers with sausage and quinoa

is a twist on a recipe that goes back to my childhood. My grandma made her version of stuffed peppers with green peppers, hamburger, and rice. As a child, I remember being really fond of this meal, but then as a young adult missing home-cooked meals I found myself calling my grandmother asking how to make her recipe. I have since made and evolved stuffed bell peppers many different times, but most recently Instant Pot Stuffed Bell Peppers have made their way on the menu. For this particular stuffed Bell Peppers recipe, I am using Italian sausage and quinoa for more of an Italian flair but depending on the spices and fillings you use they could have more of a Mexican flavor or could even be a vegetarian dish. Using Italian sausage, mozzarella and Parmesan cheese give them an Italian twist.

 

For Instant Pot Stuffed Bell Peppers you will need:

  • 1 Cup uncooked quinoa rinsed
  • 1lb Italian sausage
  • 1 Cup frozen corn
  • 1-10 ounce can of diced tomatoes with green chilies
  • 4-5 medium red Bell Peppers
  • minced garlic
  • 3 teaspoons onion powder
  • 1 teaspoon sea salt
  • 2 teaspoons black pepper
  • 1 tablespoon Italian seasoning
  • 1 1/2 Cups water
  • mozzarella cheese shredded

To start you need to precook the quinoa in the instant pot. Rinse one cup uncooked quinoa in a fine metal strainer like this one. Add quinoa to the instant pot along with one and 1/2 cups of water and cook on high manual pressure for 2 minutes letting the pressure naturally release completely. Once it is safe to open the instant pot remove the quinoa and set aside.

Next brown the Italian sausage in a skillet. Once the sausage is browned add minced garlic, onion powder, salt and pepper, and Italian seasoning. Stir in frozen corn, tomatoes with green chiles, and add the cooked quinoa to the skillet and stir to combine. At this point, you might just want to dice up the peppers and add them and dig in, but if you’re going for the stuffed peppers then you’ll have to resist the urge.

Making the filling could also be done completely in the Instant Pot using the sauté function but then the completed filling mixture would need to be set aside so the Pot could be cleaned and the trivet placed inside. For this reason, I absolutely love having a second liner or even using my second Instant Pot and avoid turning the stove on altogether.

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• Getting started guide
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• 10 Recipes with cooking instructions
• Recipe Blank for your own recipe binder
• Weekly menu planner printable
• Grocery list printable

Place the trivet in the Instant Pot along with 1 cup of water. Slice the tops of the bell peppers off and clean out the seeds and cores. Spoon the sausage and quinoa mixture into the pepper all the way to the top and carefully place the stuffed pepper on the trivet. Complete this for all your peppers and then lock the lid in place and set cook time for 0 minutes. This may seem silly, but we are just looking to steam everything and soften the pepper. Since the filling is completely cooked it isn’t necessary to “cook” these.  Once the cooking cycle is complete QR the pressure completely.

Top each of the peppers with a sprinkle of mozzarella and Parmesan cheese and place the lid back on for 2-3 minutes to allow the cheese to melt.

 

     

    I prefer a bit more filling when I serve these so that’s where the extra sausage and quinoa filling comes in. There will definitely be more filling then you have peppers but don’t worry there are lots of ways to use it.

    1. Make another batch of stuffed peppers and freeze.
    2. Serve with the stuffed peppers if you have hearty eaters.
    3. Use the next day over tortilla chips for nachos. (I promise this is good)
    4. Serve with over-easy eggs in the morning. Also sounds strange but is delicious! 
    5. Use as a burrito filling.
    6. Serve without peppers to the picky eater in your house.
    Instant Pot Stuffed Bell Peppers (sausage & quinoa)
    Yield: 8 cups

    Instant Pot Stuffed Bell Peppers (sausage & quinoa)

    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes

    A twist on traditional stuffed bell peppers. Sausage and quinoa stuffed peppers are easily made in the Instant Pot.

    Ingredients

    • 1 cup uncooked quinoa (pre-cook)
    • 1 lb Italian sausage
    • 1 cup Frozen Corn
    • 10 oz Can tomatoes with green chilies
    • 4 medium red bell peppers
    • 1 tbsp minced garlic
    • 3 tsp Onion Powder
    • 1 tsp Sea salt
    • 1 tsp Black pepper
    • 1 tbsp Italian seasoning
    • 1 cup of water
    • Shredded mozzarella
    • Shredded Parmesan

    Instructions

      1. Pre-cook 1 cup of multi-colored quinoa in the instant pot. First, rinse the quinoa in a fine metal strainer. Add quinoa and 1 1/2 cups water to the instant pot and pressure cook for 2 minutes with full natural pressure release. When the quinoa is done remove from the Instant pot and set aside.
      2. Heat olive oil in a skillet or in the Instant Pot using the saute setting. Saute Italian sausage until browned.
      3. One the sausage is browned add minced garlic, onion powder, salt and pepper, and Italian seasoning. Stir in frozen corn, tomatoes with green chiles, and add the cooked quinoa to the skillet.
      4. Place the trivet in the Instant Pot along with 1 cup of water. Slice the tops of the bell peppers off and clean out the seeds and cores. Spoon the sausage and quinoa mixture into the pepper all the way to the top and carefully place the stuffed pepper on the trivet.
      5. Place the lid on and lock. Set the steam valve to sealing and set cook time for 0 minutes. Once the cooking cycle is complete immediately release the pressure.
      6. When it's safe to remove the lid top each of the peppers with a sprinkle of mozzarella and Parmesan cheese and place the lid back on for 2-3 minutes to allow the cheese to melt.



    Notes

    There will be more filling than you have peppers but don’t worry there are lots of ways to use it.

    1. Make another batch of stuffed peppers and freeze.
    2. Serve with the stuffed peppers if you have hearty eaters.
    3. Use the next day over tortilla chips for nachos. (I promise this is good)
    4. Serve with over-easy eggs in the morning. Also sounds strange but is delicious! 
    5. Use as a burrito filling.
    6. Serve without peppers to the picky eater in your house.

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    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 357Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 40mgSodium: 944mgCarbohydrates: 29gFiber: 3gSugar: 5gProtein: 18g

    Nutrition information is an estimate.

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