Best Instant Pot Stuffed Bell Peppers Recipe

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Instant Pot Stuffed Bell Peppers Recipe – No Pre-Baking, Perfectly Tender Every Time

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Difficulty

Easy

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Prep Time

15 mins

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Cook Time

8 mins

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Total Time

28 mins

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Servings

There are certain recipes that just feel like home — and for me, stuffed bell peppers are one of them. I grew up eating a version of these in my mother’s kitchen in Morocco, where bell peppers were stuffed with spiced ground meat and rice, then simmered in a fragrant tomato sauce until everything melted together. When I moved to New York City and trained at culinary school in Paris, I learned how to refine that homey comfort into something even more special. This Instant Pot stuffed bell peppers recipe is the best of all worlds: tender peppers, savory ground beef and rice filling, and a silky tomato sauce — all made in the pressure cooker with no pre-baking needed. That’s the unique angle here — you get perfectly cooked peppers with plenty of sauce to spoon over each serving, and the whole thing comes together in under 30 minutes.

The aroma that fills your kitchen as these cook is pure magic. The sweet bell peppers soften until they’re just tender enough to yield to a fork, while the filling stays moist and juicy thanks to the breadcrumbs and the gentle pressure cooking. The tomato sauce — seasoned with a touch of marjoram, a whisper of garlic, and just a pinch of sugar to balance the acidity — becomes rich and velvety, pooling around the peppers like a warm embrace. Every bite gives you that perfect contrast: the slight pop of the pepper, the savory crumble of the meat and rice, and the bright, herby tomato sauce tying it all together. It’s comfort food with a chef’s touch, and it never fails to make me smile.

What I love most about this recipe is how foolproof it is. No parboiling the peppers, no browning the meat beforehand, no complicated steps. You mix the filling, stuff the peppers, build the sauce in the Instant Pot, and let pressure cooking do the rest. I developed this version after testing it a dozen times in my own NYC kitchen — and the key insight I want to share with you is this: using cooked rice (not raw) is the secret to a filling that stays tender and perfectly textured, not mushy or gummy. In the tips below, I’ll also walk you through the one common mistake that can make stuffed peppers soggy in the Instant Pot — and exactly how to avoid it. Let’s get cooking, my friend!

Why This Instant Pot Stuffed Bell Peppers Recipe Is the Best

The flavor secret. I learned early in my Paris training that a single herb can define a dish. Here, marjoram is that herb — it’s warm, slightly floral, and a little bit like oregano’s gentler cousin. It elevates the ground beef and rice filling in a way that’s subtle but unmistakable. Growing up in Morocco, my mother used marjoram in her stuffed vegetables, and I’ve carried that tradition into this recipe. Combined with a touch of garlic and a tomato sauce finished with a pinch of sugar and a drizzle of olive oil, the flavor is layered and deeply satisfying. This isn’t just another stuffed pepper recipe — it’s one that tastes like it’s been simmering for hours, thanks to smart seasoning and the pressure cooker’s ability to concentrate flavors.

Perfected texture. Texture is where so many stuffed pepper recipes go wrong — the peppers are either crunchy or mushy, and the filling is either dry or gummy. Not here. The 8-minute high-pressure cook time, followed by a 5-minute natural release, gives you peppers that are tender but still have a gentle bite. The filling — made with cooked rice, breadcrumbs, and just enough tomato sauce to bind it — stays moist and cohesive without being dense. The breadcrumbs absorb any excess moisture and add a soft, pleasing crumb. From my chef’s perspective, the key is the cooked rice: raw rice would absorb too much liquid during pressure cooking and turn the filling into a paste. Cooked rice keeps its integrity, giving you a fluffy, satisfying bite every time.

Foolproof & fast. I’ve designed this recipe for busy weeknights and confident beginners alike. There’s no pre-baking, no browning, no extra pots — everything happens in the Instant Pot in about half an hour. The trivet keeps the peppers elevated above the sauce, so they steam gently rather than boil, which preserves their shape and texture. And because the sauce cooks underneath, you get a built-in pan sauce that’s ready to ladle over each serving. Whether you’re a seasoned home cook or someone making stuffed peppers for the first time, this recipe delivers consistent, delicious results. I’ve tested it more times than I count — and it works every single time.

Instant Pot Stuffed Bell Peppers Ingredients

Every time I make this recipe, I think about how simple and wholesome the ingredients are — things I can find at any grocery store in NYC, from the Union Square farmers market to my neighborhood bodega. The beauty of this dish is that it doesn’t require anything exotic; it’s about using quality staples and treating them with care. Let me walk you through what you’ll need.

Ingredients List

4 medium bell peppers (any color — green, red, yellow, or orange)
1 small onion, finely chopped
½ pound ground beef (or ground pork, 220 grams)

2 cups cooked rice (300 grams — preferably day-old or cooled)
1½ tablespoons marjoram, divided
1½ teaspoons salt, divided

¼ teaspoon black pepper
2 garlic cloves, minced
3 tablespoons breadcrumbs

1 can (14 ounces/400 grams) tomato sauce, divided
½ cup water or chicken stock
½ teaspoon sugar (optional — helps balance acidity)

1 teaspoon olive oil (optional)

Ingredient Spotlight

Bell Peppers: Choose peppers that are squat and wide — they’ll stand up better on the trivet and hold more filling. Red, yellow, and orange peppers are sweeter and more tender; green peppers have a firmer texture and a slightly grassy flavor. Any color works beautifully. Look for peppers that are firm, glossy, and heavy for their size. If your peppers are very large, you may need to adjust the cook time by 1–2 minutes.

Ground Beef: I use 80/20 ground beef for the best flavor and moisture. Leaner blends (like 90/10) will work but may produce a drier filling — you can compensate by adding an extra tablespoon of tomato sauce or a splash of water to the filling mixture. Ground pork is a lovely alternative if you want a richer, slightly sweeter filling. In my Paris training, we often used a mix of beef and pork for stuffed vegetables — feel free to combine them!

Marjoram: This herb is the soul of the filling. It’s similar to oregano but milder, with a delicate floral sweetness. If you can’t find dried marjoram, you can substitute dried oregano — but use only 1 tablespoon, as oregano is more pungent. I buy my marjoram from a spice shop in Chelsea Market, and it’s always worth seeking out. Fresh marjoram is lovely too — use 3 tablespoons, finely chopped.

Original Ingredient	Best Substitution	Flavor / Texture Impact
Ground beef	Ground pork, ground turkey, or plant-based crumbles	Pork is slightly sweeter and richer; turkey is leaner (add 1 tbsp oil); plant-based works well but may be drier
Marjoram	Dried oregano (use 1 tbsp) or dried thyme (use 1½ tsp)	Oregano is bolder and more pungent; thyme is earthier and more subtle
Breadcrumbs	Panko breadcrumbs, crushed crackers, or rolled oats (gluten-free)	Panko gives a lighter texture; oats add a heartier, nuttier crumb
Tomato sauce	Crushed tomatoes (slightly chunky) or tomato passata (smooth)	Crushed tomatoes add a chunkier sauce; passata is silkier and more refined
Cooked rice	Cooked quinoa, cooked couscous, or cooked farro	Quinoa adds a nutty flavor and more protein; couscous is lighter; farro is chewier and heartier

How to Make Instant Pot Stuffed Bell Peppers — Step-by-Step

Trust me when I say this is one of the most straightforward recipes you’ll ever make in the Instant Pot. No fancy techniques — just smart prep and a little patience. Let me walk you through each step so you feel confident and excited to cook.

Step 1: Prepare the Peppers

Rinse all 4 bell peppers under cool water. Using a sharp knife, cut off the tops (about ½ inch from the stem) and set them aside — you can chop the edible parts of the tops and add them to the filling or discard them. Gently remove the membranes and seeds from inside each pepper. If your peppers don’t stand up straight, trim a thin slice off the bottom — just enough so they sit flat, but not so much that they leak. Pat the insides dry with a paper towel.

💡 mia’s Pro Tip: If your peppers are wobbling on the trivet, place a small ring of crumpled foil under each one to keep them steady. This helps them cook evenly and stay upright.

Step 2: Make the Filling

In a medium bowl, combine 1 small finely chopped onion, ½ pound ground beef, 2 cups cooked rice, 1 tablespoon marjoram, 1 teaspoon salt, ¼ teaspoon black pepper, 2 minced garlic cloves, 3 tablespoons breadcrumbs, and 4 tablespoons of the tomato sauce (reserve the rest for the pot sauce). Mix everything together with a fork or your hands until thoroughly combined. The mixture should hold together when pressed — if it seems too dry, add another tablespoon of tomato sauce; if too wet, add a sprinkle more breadcrumbs.

⚠️ Common Mistake to Avoid: Overmixing the filling can make it dense and tough. Mix just until the ingredients are evenly distributed — gentle hands give you a lighter, more tender filling.

Step 3: Stuff the Peppers

Divide the filling evenly among the 4 peppers, packing it gently — you want it snug but not compressed. Mound the filling slightly above the rim of each pepper; it will settle during cooking. Set the stuffed peppers aside while you prepare the pot sauce.

💡 mia’s Pro Tip: Don’t overstuff! Leave about ¼ inch of space at the top if you can — the rice will expand slightly during cooking, and you want the filling to stay inside the pepper, not spill out into the sauce.

Step 4: Build the Sauce

Pour ½ cup water (or chicken stock) and the remaining tomato sauce into the inner pot of a 6-quart Instant Pot. Add ½ teaspoon sugar (if using), ½ teaspoon marjoram, a generous pinch of salt (skip this if you’re using salted stock), and a drizzle of olive oil (if using). Stir to combine. This sauce will cook beneath the peppers, infusing them with flavor as they steam.

⚠️ Common Mistake to Avoid: Don’t skip the sugar if your tomato sauce tastes acidic — a tiny pinch balances the sauce beautifully without making it sweet. Taste your sauce before adding; if it’s already balanced, feel free to skip it.

Step 5: Pressure Cook

Place the trivet into the pot, legs down, so it sits flat in the sauce. Carefully arrange the stuffed peppers on the trivet, standing upright. Lock the lid and set the steam release valve to SEALING. Press MANUAL (older models) or PRESSURE COOK (newer models) and set to 8 minutes on High Pressure. When the cooking cycle ends, let the pressure release naturally for 5 minutes (the display will show “L0:05” or you can set a timer). Then carefully turn the valve to VENTING to release any remaining steam. Alternatively, you can wait for the pin to drop on its own — this takes about 10–12 more minutes.

💡 mia’s Pro Tip: The 5-minute natural release is non-negotiable — it allows the peppers to finish cooking gently and the filling to set. If you quick-release immediately, the sudden pressure drop can cause the peppers to split and the filling to become loose.

Step 6: Rest and Serve

Carefully open the lid, tilting it away from you. Let the peppers rest in the pot for 3–5 minutes — this helps them firm up slightly and makes them easier to handle. Using tongs and a spatula, transfer each pepper to a serving plate or shallow bowl. Spoon the sauce from the pot generously over each portion.

⚠️ Common Mistake to Avoid: Don’t skip the resting time! Peppers straight out of the pot are very tender and can fall apart if moved too quickly. A few minutes of rest makes them much more stable.

Step	Action	Duration	Key Visual Cue
1	Prepare peppers	5 mins	Peppers are clean, dry, and stand upright
2	Make filling	5 mins	Mixture holds together when pressed
3	Stuff peppers	3 mins	Filling mounded slightly above rim
4	Build sauce	2 mins	Sauce is evenly mixed in the pot
5	Pressure cook + release	8 mins + 5 mins NPR	Pin drops; peppers are tender but hold shape
6	Rest and serve	5 mins rest	Peppers are firm enough to transfer easily

Serving & Presentation

In my home, these stuffed peppers are a midweek celebration — they feel special enough for company but come together fast enough for a Tuesday night. I like to serve each pepper in a shallow bowl with a generous ladle of the tomato sauce over the top. A sprinkle of fresh parsley or a few fresh marjoram leaves adds a bright, herbal finish that lifts the whole dish. Sometimes I add a small dollop of labneh or Greek yogurt on the side — the cool creaminess balances the rich tomato sauce beautifully, a nod to the North African table I grew up with.

For a complete meal, I pair these peppers with a simple green salad dressed with lemon and olive oil, or with crusty bread to soak up every last drop of sauce. In the winter, I serve them alongside roasted potatoes or a warm couscous salad — a little French technique meets Moroccan soul. In the summer, I love to add a side of grilled zucchini or a simple cucumber-tomato salad from the Union Square farmers market. The peppers themselves are hearty enough to be the main event, but they play well with almost any side.

Pairing Type	Suggestions	Why It Works
Side Dish	Simple green salad, roasted potatoes, couscous, or grilled zucchini	Bright, fresh sides contrast the rich, savory peppers; starches soak up the sauce
Sauce / Dip	Labneh, Greek yogurt, or a dollop of pesto	Cool, creamy elements balance the acidity of the tomato sauce
Beverage	Medium-bodied red wine (Grenache or Sangiovese), sparkling water with lemon, or iced mint tea	Wine complements the herb and tomato notes; mint tea nods to Moroccan tradition
Garnish	Fresh parsley, fresh marjoram leaves, a drizzle of good olive oil, or lemon zest	Fresh herbs and citrus brighten the dish and add a pop of color

Make-Ahead, Storage & Reheating

In my busy NYC life, I rely on make-ahead meals that actually taste better the next day — and these stuffed peppers deliver. I often make a double batch on Sunday, and we enjoy them for lunch or dinner throughout the week. The flavors meld and deepen as they sit, making leftovers almost more delicious than the first serving. Here’s how I store and reheat them for the best results.

Method	Container	Duration	Reheating Tip
Refrigerator	Airtight container, peppers covered with sauce	Up to 4 days	Reheat gently in a covered skillet over medium-low heat with a splash of water or stock, or microwave in 30-second bursts
Freezer	Freezer-safe container or zip-top bag, peppers submerged in sauce	Up to 3 months	Thaw in the fridge overnight, then reheat in a covered skillet over medium heat, or in the Instant Pot on sauté mode for 5-7 minutes
Make-Ahead	Stuffed peppers assembled (uncooked) on a plate, covered tightly	Up to 1 day in advance	Assemble peppers, keep filling and peppers separate if possible; when ready to cook, build sauce in the pot and cook as directed — add 1 extra minute to the pressure cook time

My favorite way to reheat is in a covered skillet over medium-low heat. I add a splash of water or chicken stock to the pan, place the peppers in the sauce, cover, and let them warm gently for 6–8 minutes. This method keeps the peppers tender without making them mushy, and the sauce stays silky. For the microwave, I recommend cutting the pepper in half, placing it in a bowl with a spoonful of sauce, and heating in 30-second intervals until hot. However you reheat, don’t forget to spoon that sauce over the top — it’s the best part!

Variations & Easy Swaps

One of the things I love most about this recipe is how adaptable it is. Over the years, I’ve tested countless variations in my NYC kitchen — some inspired by my Moroccan roots, some by my Paris training, and some by the incredible seasonal produce I find at the farmers market. Here are a few of my favorite ways to switch it up.

Variation	Key Change	Best For	Difficulty Impact
Moroccan Spiced Version	Add 1 tsp cumin, ½ tsp cinnamon, and ¼ tsp cayenne to the filling; swap marjoram for cilantro	Warm, aromatic flavor profile — a nod to my North African roots	Easy (no technique change)
Vegetarian Lentil & Mushroom	Replace ground beef with 1½ cups cooked lentils + 1 cup finely chopped sautéed mushrooms	Hearty, plant-based, and protein-packed	Easy (cook lentils ahead)
French-Inspired with Herbes de Provence	Replace marjoram with 1½ tbsp herbes de Provence; add ¼ cup grated Gruyère to the filling	Elegant, melty, and deeply savory — a Parisian twist	Easy (no technique change)

Moroccan Spiced Version

This variation is close to my heart — it’s the version my mother used to make. Add 1 teaspoon of ground cumin, ½ teaspoon of cinnamon, and ¼ teaspoon of cayenne pepper to the filling mixture. Swap the marjoram for an equal amount of fresh cilantro, finely chopped. The cinnamon adds a warmth that’s unmistakably North African, and the cumin and cayenne bring a gentle heat. Serve with a spoonful of harissa on the side for an extra kick. This version pairs beautifully with a simple lemon-herb couscous and a glass of mint tea — trust me, it’s a journey.

Vegetarian Lentil & Mushroom Version

For a hearty, plant-based take, replace the ground beef with 1½ cups of cooked brown or green lentils (about ¾ cup dry, cooked until tender) and 1 cup of finely chopped mushrooms (cremini or button), sautéed in a little olive oil until golden. Add the lentils and mushrooms to the bowl with the rice, onion, and seasonings — you may need an extra tablespoon of breadcrumbs to bind the mixture. The mushrooms add a meaty, umami depth that makes this version satisfying for even the most devoted meat-eaters. I tested this for a friend who’s vegetarian, and she said it’s the best stuffed pepper she’s ever had.

French-Inspired Herbes de Provence Version

This is my little nod to Paris. Replace the marjoram with 1½ tablespoons of herbes de Provence (a blend of thyme, rosemary, savory, marjoram, and sometimes lavender). Add ¼ cup of grated Gruyère or Comté cheese to the filling mixture — it melts into the rice and meat, adding a nutty, creamy richness that’s pure French comfort. For an extra touch, sprinkle a little more Gruyère on top of each pepper before pressure cooking (it will melt beautifully into the sauce). Serve with a simple green salad and a glass of Côtes du Rhône, and you’re transported.

How do you prevent stuffed bell peppers from getting soggy in the Instant Pot?

The number one cause of soggy stuffed peppers in the Instant Pot is using raw rice in the filling. Raw rice absorbs a lot of liquid during pressure cooking, which makes the filling mushy and releases excess moisture into the peppers. The fix is simple: always use cooked rice that has been cooled (day-old rice is ideal). The second key is the trivet — by elevating the peppers above the sauce, they steam rather than boil, which keeps their structure intact. Finally, don’t overfill the peppers with sauce or water in the pot; ½ cup of liquid plus the tomato sauce is plenty. These three steps — cooked rice, trivet, and the right liquid level — give you tender, never-soggy peppers every time.

What is the best rice to use for Instant Pot stuffed bell peppers?

I recommend using long-grain white rice, such as basmati or jasmine, that has been cooked until just tender and then cooled. Long-grain rice stays fluffy and separate, which gives the filling a light, pleasing texture. Medium-grain white rice (like Calrose) also works well and produces a slightly stickier filling that holds together nicely. Brown rice is a fantastic whole-grain option — it adds a nutty flavor and extra fiber — but be sure to cook it fully before adding it to the filling, as brown rice takes longer to soften. Whatever rice you choose, the golden rule is to cook it ahead of time and let it cool. Using raw rice is the most common mistake I see, and it leads to a gummy, dense filling that doesn’t do this dish justice.

Can you use raw ground beef in stuffed bell peppers for the Instant Pot?

Yes, absolutely — and in this recipe, you don’t need to brown the ground beef beforehand. The pressure cooker cooks the meat thoroughly and safely in just 8 minutes on high pressure. In fact, skipping the browning step is part of what makes this recipe so quick and easy. Just make sure to break up the ground beef well when you mix the filling, so it’s evenly distributed with the rice and seasonings. If you prefer a more caramelized flavor, you can brown the beef in a skillet before adding it to the filling — but it’s not necessary, and the results are delicious either way. I’ve tested both methods extensively, and the unbrowned version is my go-to for busy weeknights.

How long should you cook stuffed bell peppers in an Instant Pot?

For medium-sized bell peppers (about 3–4 inches tall and 3 inches wide), 8 minutes on high pressure is the sweet spot. This cook time gives you peppers that are tender but still hold their shape, with a filling that’s cooked through and moist. After the 8 minutes, I always let the pressure release naturally for 5 minutes before doing a quick release of the remaining steam. If you’re using very large peppers, add 1–2 minutes to the cook time. If you’re using small peppers or if you’ve pre-stuffed them and they’ve been sitting in the fridge, you may need 1 extra minute as well. The natural release is important — it allows the peppers to finish cooking gently and prevents them from splitting.

Can I make stuffed bell peppers in the Instant Pot without a trivet?

I strongly recommend using a trivet — it’s essential for keeping the peppers elevated above the sauce so they steam instead of boil. Without a trivet, the peppers will sit directly in the liquid, which can make them waterlogged and cause the filling to become mushy. If you don’t have a trivet, you can create a makeshift one using a small heatproof wire rack, or even by placing three crumpled balls of aluminum foil in the bottom of the pot to hold the peppers up. The key is to keep the peppers out of the direct liquid. This is one of those little details that makes a big difference in the final texture, so I don’t recommend skipping it.

How do I keep stuffed bell peppers from falling apart in the Instant Pot?

There are a few simple tricks to keep your peppers intact. First, choose peppers that are firm and have a flat base — if they’re wobbly, trim a thin slice off the bottom. Second, don’t overstuff them; leave about ¼ inch of space at the top because the filling will expand slightly during cooking. Third, pack the filling gently but firmly — you want it snug, not compressed. Fourth, always use the trivet and let the pressure release naturally for 5 minutes before opening the valve. The natural release equalizes the pressure gradually, which prevents the peppers from bursting or collapsing. If you follow these steps, your peppers will come out beautifully intact every time.

What can I use instead of rice in Instant Pot stuffed bell peppers?

There are several excellent alternatives to rice that work beautifully in this recipe. Cooked quinoa is my top pick — it’s protein-rich, has a lovely nutty flavor, and holds up well to pressure cooking. Cooked couscous is another great option; it’s light and fluffy, though it may be a bit more delicate. For a low-carb option, cauliflower rice (cooked and squeezed dry) works surprisingly well — it absorbs the flavors beautifully and keeps the filling light. Bulgur wheat, farro, or even cooked barley are wonderful whole-grain choices if you want a chewier texture. Whichever grain you choose, make sure it’s fully cooked before adding it to the filling, and let it cool to room temperature before mixing.

Can I freeze Instant Pot stuffed bell peppers?

Yes, these stuffed peppers freeze beautifully! The best way to freeze them is to cook them first, then let them cool completely in the sauce. Place each pepper in a freezer-safe container or zip-top bag, and pour the sauce over them to keep them moist. They’ll keep for up to 3 months in the freezer. To reheat, thaw overnight in the refrigerator, then warm gently in a covered skillet over medium-low heat with a splash of water or stock. You can also reheat them in the Instant Pot on sauté mode for 5–7 minutes. I love having a batch in the freezer for those nights when I need a comforting, homemade meal with zero effort — just thaw, reheat, and enjoy.

What is the best cheese to add to stuffed bell peppers?

While this recipe is delicious without cheese (the filling is already rich and flavorful), a little cheese can take it to the next level. For a French-inspired twist, I love adding grated Gruyère or Comté to the filling — about ¼ cup is perfect. For a more familiar, melty option, shredded mozzarella or provolone works beautifully stirred into the filling or sprinkled on top before serving. If you want a sharp, tangy note, crumbled feta is a wonderful choice — it’s a nod to the Mediterranean flavors I grew up with. Add the cheese to the filling when you mix it, or sprinkle it on top of the peppers after they come out of the pot and let it melt under the broiler for 2 minutes.

How do I make the sauce for Instant Pot stuffed bell peppers thicker?

If you prefer a thicker, more clinging sauce, there are two easy methods. After the peppers are done cooking, remove them to a plate, then set the Instant Pot to sauté mode. Let the sauce simmer for 3–5 minutes, stirring frequently, until it reduces and thickens to your liking. Alternatively, you can stir in a cornstarch slurry — mix 1 teaspoon of cornstarch with 2 teaspoons of cold water until smooth, then stir it into the simmering sauce and cook for 1–2 minutes until thickened. I personally prefer the reduction method because it concentrates the flavors beautifully. The sauce in this recipe is intentionally on the lighter side — it’s meant to be spooned generously over the peppers — but feel free to adjust it to your taste.

I hope this recipe brings as much warmth and flavor to your table as it does to mine every time I make it. Stuffed bell peppers are one of those dishes that feel both humble and special — and with the Instant Pot, they’re easier than ever. If you give this recipe a try, I’d love to hear how it goes. Leave a star rating and a comment below — tell me what variation you made, what you served on the side, or how your family liked it. Your feedback helps me create better recipes for you, and I read every single comment.

And if you’re feeling extra proud of your creation (as you should be!), snap a photo and share it on Instagram or Pinterest. Tag @exorecipes so I can see your beautiful dish and share it with our community. I love nothing more than seeing my recipes come to life in your kitchens — it’s the best part of what I do. One question I always love to ask: what’s one ingredient you’d add to make this recipe your own? I’m always inspired by your creativity. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡

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Best Instant Pot Stuffed Bell Peppers Recipe

Table of Contents

Instant Pot Stuffed Bell Peppers Recipe – No Pre-Baking, Perfectly Tender Every Time

Why This Instant Pot Stuffed Bell Peppers Recipe Is the Best