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Instant Pot Italian Stuffed Bell Peppers

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

Instant Pot Italian Stuffed Bell Peppers instantloss.com

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!Instant Pot Italian Stuffed Bell Peppers instantloss.com

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This is another awesome Instant Pot recipe! It’s a recipe that has a lot of easy ingredients that don’t make for a difficult cleanup. You can also if you choose, put these stuffed bell peppers in the oven for 25 minutes. 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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Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

Instant Pot Italian Stuffed Bell Peppers

Print Recipe

Ingredients

  • 1 pound ground Italian sausage meat (make sure to check the ingredients you don't want any added sugar, dyes, MSG etc.)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 1 (15 ounce) can diced tomatoes, drained
  • 4 medium-large red bell peppers, tops, stems, and seeds removed
  • 1/4 cup shredded mozzarella cheese (optional)
  • 1/2 cup grated parmesan cheese (optional)
  • 1 cup water

Instructions

  • 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.
  • Fill each pepper with the tomato/sausage mixture and top with mozzarella and parmesan cheese.
  • 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.
  • Place the lid on the pot and make sure the vent valve is in the sealing position.
  • Using the display panel select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 15.
  • 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.

Notes

Note: You can also bake these in the oven at 375F for 25 minutes.
Servings: 4
Author: Brittany Williams instantloss.com

11 Comments

  1. This was so great tonight. Easy and delicious. Followed the recipe. Nice that people could add cheese or not to theirs. This is a keeper.

  2. I made these tonight with ground chicken sausage. They were very good. Thank you for a winner recipe!!

  3. How well do these keep if you make them and freeze them for later? My husband is not a bell pepper fan at all but I love them. I make my own lunches ahead of time now and I love making things I can’t usually get away with for dinner since I am the only one eating them.

  4. Delicious! I added some chopped zucchini and sauteed it with the sausage; I also added a layer of cottage cheese inside each filled pepper (could use ricotta of course). The peppers are very tender and you should use care taking them out of the Instant Pot.

  5. I have the Instant Pot duo nova 7-in-1, bought your book and tried this stuffed pepper recipe. I followed the recipe to a T and am confused as to why the peppers did not hold form and were an extremely mushy messm :(. Any advice would be greatly appreciated.

    1. Hi Eric,
      Thanks so much for the support and for reaching out! It sounds like your peppers may have been smaller in size then what I tested this recipe with and they may not have needed as long to cook as mine did.

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