Vegetarian Stuffed Peppers with rice and lentils (Instant Pot)

a white casserole dish with red and yellow stuffed peppers, with an instant pot in the background

Vegetarian Stuffed Peppers with rice and lentils (Instant Pot)

These Instant Pot Vegetarian Stuffed Peppers are filled with a hearty mixture of brown rice, lentils, vegetables, and sharp cheddar cheese. With just 15 minutes of prep and 10 minutes of pressure cooking, they’re an easy, satisfying vegetarian dinner for busy weeknights.

Course Main Course

Cuisine American

Diet Gluten Free, Vegetarian

Keyword Instant Pot Stuffed Peppers, vegetarian stuffed peppers

Prep Time 15

Cook Time 10

Pressuring / Venting 15

Total Time 40

Servings

Calories 412kcal

Author Katie Trant

Ingredients

4 large bell peppers
2 cups cooked brown rice From 1 cup uncooked
1 cup cooked lentils From ½ cup uncooked
1 ½ cups grated cheddar cheese divided
1 small yellow onion diced
2 medium celery stalks diced
¼ cup tomato paste
salt and pepper to taste

US Customary - Metric

Instructions

Start by slicing the tops off of the peppers. Using a sharp knife, remove the ribs and seeds from the inside.
4 large bell peppers
In a large bowl mix brown rice, lentils, 1 cup shredded cheddar cheese, tomato paste, the diced onion, and diced celery.
2 cups cooked brown rice, 1 cup cooked lentils, 1 cups grated cheddar cheese, 1 small yellow onion, 2 medium celery stalks, ¼ cup tomato paste
Mix well, and season with salt and pepper.
salt and pepper
Place the trivet into the Instant Pot insert, and add one cup of cold water.
Place the peppers into the Instant Pot, resting on the trivet.
Remove one pepper from the Instant Pot, and fill with the rice stuffing. Really pack it in there.
Once filled, return the pepper to the Instant Pot, and repeat with remaining peppers.
Place the lid on the Instant Pot, and seal. Ensure the valve is set to "sealing".
Set the Instant Pot to Manual / High Pressure for 10 minutes.
Once the cooking cycle has completed, flip the vent to "venting" and quick release the pressure.
Remove the lid, and sprinkle the peppers with the remaining half cup of cheese. Replace the lid onto the Instant Pot for 2-3 minutes to allow the cheese to melt.
0.5 cups grated cheddar cheese
Carefully remove the peppers from the Instant Pot using tongs, or lift the trivet out carefully.
Transfer to a dish, and serve immediately.

Oven Baking Instructions

Place the stuffed peppers into a casserole dish.
Add ½ cup of water to the bottom of the dish, and then tightly cover with foil.
Bake for 45-60 minutes at 350°F, or until the peppers are tender and the filling is hot.
Uncover, add the remaining cheese to the tops, and allow it to melt in the oven for 2-3 minutes.
Serve.

Notes

Nutrition values are an estimate only
Note: I did not cook the onions or celery prior to adding them to the stuffing mixture. They do steam and soften as the peppers cook, but if you prefer a more mellow oniony flavour, feel free to sauté the onions and celery prior to adding them to the stuffing mix.
To make the stuffed peppers in advance, you can either make the filling and stuff the peppers and then refrigerate until you are ready to cook them in the Instant Pot, or cook the peppers as directed and then re-heat when you're ready to eat. I have found the microwave to be the best tool for re-heating these stuffed peppers.

Nutrition