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Instant Pot Egg Stuffed Peppers

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Breakfast Stuffed Peppers in the Instant Pot are a quick and delicious meal any time of the day. Perfectly cooked peppers are loaded with soft scrambled eggs, breakfast sausage, peppers, onions, and just enough cheese. A quick and healthy meal the whole family will love. Ready in 30 minutes. Makes 4 servings.

stuffed peppers in front of instant pot

These Instant Pot stuffed peppers are an easy recipe that work well for breakfast, lunch, or dinner. Egg stuffed peppers are quickly cooked in the Instant Pot for a healthy and delicious meal that is on the table in no time!

This recipe is sponsored by Iowa Egg Council. All opinions, recipe and photographs are my own. 

Breakfast is my favorite meal of the day. If I could have breakfast all day long, I would love it. With three girls, weekday mornings are usually pretty chaotic at breakfast, so to even it out I always make sure that we have great breakfasts on the weekends. And I love adding breakfast type dishes to our dinner meal plan as well.

Eggs are such a great option to serve for dinner (and breakfast!) because the protein in eggs helps kids and active adults build muscle strength, and it may help older adults prevent age-related muscle loss. So, that weeknight brinner not only tastes amazing, but it is good for you!

egg stuffed pepper on white plate with fork

Other recipes with eggs that are great for breakfast, lunch, or dinner:

  • Shakshuka – Shakshuka is a flavorful Middle Eastern breakfast recipe that is perfect for dinner. Eggs poached in a homemade tomato sauce and topped with crumbled feta cheese and cilantro, and served with crusty bread. This easy shakshuka recipe is a flavorful and quick meal that uses eggs for dinner! 
  • Tex Mex Migas  – Tex-Mex Migas are a great easy breakfast recipe that your family will love. Soft scrambled eggs cooked with salsa, plenty of cheese and a surprise crunch from tortilla chips, this breakfast bowl recipe is great any time of day.scription 
  • Costa Rican Gallo Pinto Breakfast Bowls – Gallo Pinto is an easy and delicious Costa Rica rice and beans breakfast bowl with loads of flavor! This easy 30 minute skillet meal is a great Costa Rican Rice and Beans Recipe that uses a combination of leftovers and fresh produce to make a lovely meal for any time of the day! 

For more information on Iowa egg farming, egg nutrition and cooking and to get delicious recipe ideas, visit IowaEgg.org.

white plate with multi coloredd egg stuffed peppers

Instant Pot Breakfast Stuffed Peppers

This meal is so great because you can really use it for any meal of the day. Its great for a weekend breakfast, or when you need an easy lunch, or for a fast weeknight dinner!

How to make breakfast stuffed peppers

For complete directions, please scroll down to the recipe card.

  1. Cut the tops off the peppers and clean out the insides. Make sure all your peppers can stand up evenly. You might need to slice a small amount off the bottom of the peppers to help them stand straight. 
  2. Cook the sausage filling with the breakfast sausage, sliced onions, diced peppers, and italian seasoning. You can cook this in your instant pot on the sautee setting or in a skillet on the stovetop.
  3. Add in the cherry tomatoes and spinach and saute until the spinach is wilted. 
  4. Divide the sausage mixture between the peppers, filling each half way with the sausage mixture.
  5. Divide half of your shredded cheddar cheese amongst the four peppers, adding it in an even layer over the sausage mixture.
  6. Continue filling the peppers with the spinach mixture, leaving room at the top for the egg mixture. Depending on the size and thickness of your peppers, you might have some left over.
  7. Whisk together the eggs and milk.
  8. Carefully pour the egg mixture into each pepper, over the sausage mixture. Pour slowly, as it will need some time to settle. Do not overfill. 
  9. If you cooked the sausage mixture in the instant pot, wipe the pot out and replace it. Place a trivet into the pot of the instant pot. Pour 1 cup of water inside the pot.
  10. Very carefully place the stuffed peppers onto the trivet in the instant pot. 
  11. Place the lid on the Instant Pot and make sure the vent it set to “sealing”.
  12. Cook on high pressure for 5 minutes. 
  13. Allow to naturally release pressure for 5 minutes, and then very carefully quick release. 
  14. Remove the lid to the instant pot and set aside.
  15. Sprinkle the remaining shredded cheese on top of the stuffed peppers. Make sure there is no condensation on the lid of the instant pot, and then place back on for a few minutes to melt the cheese (you don;t have to seal it, just place it on).
  16. Serve the stuffed peppers with chopped fresh parsley and green onions. Enjoy!

collage showing steps to make breakfast stuffed peppers

How to prep this meal ahead of time

This stuffed pepper recipe is already pretty quick thanks to using the Instant Pot! But if you need it even quicker, here are some ways you can cut down on cook time:

  • Wash and prep all the produce ahead of time. 
  • Remove the tops off the peppers and store them in a glass container in the fridge. 
  • Cook the sausage filling and when cool, store it in the fridge in an air tight container.

How to serve this meal to your family

This meal is pretty easy to serve to your family. Serve with fresh fruit and maybe something sweet like a muffin.

  • For younger kids, scoop the insides out and serve as regular scrambled eggs, with the pepper sliced up and on the side.

Breakfast stuffed peppers on white plate with napkin

How to make stuffed peppers kid friendly 

Stuffed peppers might not seem like a very kid friendly meal, but this egg stuffed version is a fun and easy way to branch kids beyond their normal scrambled egg routine. Not only does this recipe gently stretch their boundaries, but getting them involved and interested in the meal helps them actually want to try a bite.

Dinner conversations with kids

Dinner time should be a time when we connect with our family and have a little recharge before our evening activities. Use the following conversation starters as a way to open up a conversation about the food you are enjoying:

  • Texture – what is the texture like? What is the difference in texture between the eggs and the peppers?
  • Smell – what does your food smell like? Does it smell sweet or savory?
  • Taste – What does your food taste like (sweet, sour, bitter, umami, salty)? What flavors can you identity?
  • If we made this again, what changes would you make?
  • What was your favorite part of this meal?

Read more about dinner table conversations starters for kids

egg stuffed peppers on white plates

Kids in the kitchen: How your kids can help you cook

Getting your kids in the kitchen is an easy way to help them be more open in trying new foods and confident in their own abilities. This breakfast stuffed pepper recipe is great because it helps kids practice their knife skills, stirring, measuring, scooping and more. This recipe is perfect for beginner cooks because it is so easy! And it is a great recipe for kids to experiment and become more comfortable with new flavors – which means they are more likely to eat it!

  • Kids aged 1-3 can help you wash all the produce, and measure the ingredients.
  • Kids aged 4-6 can do everything above, plus help you crack and whisk the eggs, and help cut the produce with supervision.
  • Kids aged 7-10+ can help you do everything above, plus help you cook the sausage and spoon the mixture into the eggs.

*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.

white plates with three breakfast stuffed peppers

Other breakfast recipes your family will love:

  • Spiced Apple Dutch Baby Recipe – This Spiced Apple Dutch Baby Pancake is an easy to make skillet pancake recipe is perfect for brunch or a weeknight dinner studded with apples and sprinkled with cinnamon and sugar. 
  • Decadent Double Chocolate Zucchini Muffins – These ultra moist and decadent double chocolate zucchini muffins scream dessert, but they are secretly healthy! No one will ever guess! 

Other great instant pot recipes:

  • Instant Pot Asian Sticky Ribs – Asian Sticky Ribs are a great weeknight meal you can make in the Instant Pot! With simple ingredients and tons of flavor, these Chinese Sticky Ribs are inspired by Mulan and are an easy and delicious meals that kids will love! 
  • Instant Pot Pineapple Chicken – Instant Pot Pineapple Chicken is an easy weeknight dinner recipe that kids will love! This Hawaiian chicken inspired recipe is packed with chunks of pineapple in a sweet sauce. Serve over rice for an easy meal the whole family will adore. 
  • Instant Pot Spaghetti – This is hands down the easiest recipe ever!  One pot, and 20 minutes to get dinner from the fridge to your table!  This fast family dinner is from scratch and kid approved!

three white plates with breakfast stuffed peppers and silverware

Food tastes better when its shared with the ones you love!

There’s nothing I love more than seeing you make my recipes! If you make these Instant Pot Breakfast Stuffed Peppers, don’t forget to leave a comment below and rate the recipe!

And if you are on Instagram, tag @thegingeredwhisk and use the hashtag #gingeredwhisk on social media when you make my recipes so that I can share them and maybe even feature you. Follow along to get the latest updates:

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Yield: 4 Servings

Instant Pot Egg Stuffed Peppers Recipe

stuffed peppers in front of instant pot

Breakfast Stuffed Peppers in the Instant Pot are a quick and delicious meal any time of the day. Perfectly cooked peppers are loaded with soft scrambled eggs, breakfast sausage, peppers, onions, and just enough cheese. A quick and healthy meal the whole family will love.

Prep Time 12 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 22 minutes

Ingredients

  • 4 Bell Peppers, various colors
  • 1 lb breakfast sausage
  • 1/4 cup chopped onion
  • 1 teaspoon Italian seasoning blend
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup spinach
  • 1/2 cup sliced cherry tomatoes
  • 6 eggs
  • 3/4 cup milk
  • 1 cup shredded cheddar cheese
  • 2 Tablespoons sliced green onions
  • 2 Tablespoons fresh chopped parsley

Instructions

    1. Cut the tops off the peppers and clean out the insides. Make sure all your peppers can stand up evenly. You might need to slice a small amount off the bottom of the peppers to help them stand straight. 
    2. In your Instant Pot on the "Sautee" setting, or in a skillet on the stovetop, cook the breakfast sausage, sliced onions, diced peppers, and italian seasoning, stirring frequently, until the sauasge is cooked through and the onions are transulent.
    3. Add in the cherry tomatoes and spinach and saute until the spinach is wilted. 
    4. Divide the sausage mixture between the peppers, filling each half way with the sausage mixture.
    5. Divide half of your shredded cheddar cheese amongst the four peppers, adding it in an even layer over the sausage mixture.
    6. Continue filling the peppers with the spinach mixture, leaving room at the top for the egg mixture. Depending on the size and thickness of your peppers, you might have some left over.
    7. In a medium mixing bowl, whisk together the eggs and milk.
      Carefully pour the egg mixture into each pepper, over the sausage mixture. Pour slowly, as it will need some time to settle. Do not overfill. 
    8. If you cooked the sausage mixture in the instant pot, wipe the pot out and replace it. Place a trivet into the pot of the instant pot. Pour 1 cup of water inside the pot.
    9. Very carefully place the stuffed peppers onto the trivet in the instant pot. 
    10. Place the lid on the Instant Pot and make sure the vent it set to “sealing”.
    11. Cook on high pressure for 5 minutes. 
    12. Allow to naturally release pressure for 5 minutes, and then very carefully quick release. 
    13. Remove the lid to the instant pot and set aside.
    14. Sprinkle the remaining shredded cheese on top of the stuffed peppers.
    15. Make sure there is no condensation on the lid of the instant pot, and then place back on for a few minutes to melt the cheese (you don't have to seal it, just place it on).
    16. Serve the stuffed peppers with chopped fresh parsley and green onions. Enjoy!

Notes

Depending on the size and thickness of your bell peppers, you could have leftover filling.

The filling can be made up to 2 days ahead of time and stored in the fridge in an airtight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 663Total Fat: 49gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 408mgSodium: 1523mgCarbohydrates: 16gFiber: 3gSugar: 6gProtein: 41g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

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