Instant Pot Italian Stuffed Bell Peppers

These Instant Pot Italian Stuffed Bell Peppers are low, a delicious way to satisfy a craving for pizza and they’re 100% Keto Friendly!

Brady, my husband, is not the biggest bell pepper fan which is a shame because I love them so much! I set out to create a stuffed bell pepper recipe that catered to his taste buds, i.e. anything that tastes like pizza or has an Italian flavor profile. I am quickly learning that feeding my family nutrient rich foods doesn’t have to be a challenge I just need to alter their current favorites a bit to find a happy medium. 

After a few attempts I decided to keep it simple. Italian sausage, tomatoes, seasonings, a little cheese… presto! We have a winner. 

This is another recipe that you can use your Instant Pot on. And its a recipe that has a lot of easy ingredients that don’t make for a difficult cleanup. You can also if you choose, put them in the oven for 25. If you opt to make them in your oven be sure to watch them carefully because a burnt pepper isn’t very good.

These Stuffed Bell Peppers because they are a huge hit with guests and a great meal to make for a dinner party. They will easily be the belle of the ball. They are also very easy to heat up to eat as leftovers. Very little prep time, just put them in the microwave and heat them up for about 30 seconds and you are golden. 

I hope you enjoy them as much as my family does.  

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Instant Pot Italian Stuffed Bell Peppers
Serves 4-6

INGREDIENTS

4 medium-large Red Bell Peppers, stem and seeds removed
1 lb ground Italian Sausage (make sure to check the ingredients you don’t want any added sugar, dyes, MSG etc.)
1 (15oz) can Diced Tomatoes
1 tsp Garlic Powder
1 tsp dried Chopped Onion
1/4 tsp Red Pepper Flakes
1/4 tsp Sea Salt
pinch of Black Pepper
1/4 cup Mozzarella Cheese, grated (optional)
1/2 cup Parmesan Cheese, grated (optional)
1 cup Water

INSTRUCTIONS

1. Brown Italian sausage in a skillet. Season with garlic powder, chopped onion, red pepper flakes, sea salt, and black pepper. Add can of diced tomatoes to the skillet and stir to combine. 
2. Fill each pepper with the tomato/sausage mixture and top with mozzarella and parmesan cheese. 
3. Place 1 cup of water inside your Instant Pot Pressure Cooker. Put the stainless steel trivet that came with your pot inside and set the bell peppers upright on top of the trivet. 
4. Place the lid on the pot and make sure the vent valve is in the sealing position. 
5.Using the display panel select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 15.
6. When the pot beeps to let you know it’s finished, let it naturally come down from pressure for 10 minutes, then open the vent valve and let it vent any remaining pressure before opening the lid. 

If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations!