SERVES: 4
SERVING SIZE: 1 PEPPER
PREP: 5 MINUTES
PRESSURE: 15 MINUTES
TOTAL: 50 MINUTES
SETTINGS: PRESSURE COOK/ STAY WARM
RELEASE: NATURAL/QUICK
These warm and smoky bell peppers are filled with savory meat, spices, and a rich marinara sauce and then topped with melted cheese. This hearty Italian-style dish is made in a snap in the Instant Pot.
4 medium bell peppers, tops and seeds removed
1lb (450g) ground pork sausage
1 large egg
2 garlic cloves, minced
3 tbsp tomato paste
1⁄2 tsp fine grind sea salt
1⁄4 tsp ground black pepper
1⁄2 tbsp Italian seasoning blend
1⁄2 tsp onion powder
1⁄3 cup no-sugar-added tomato sauce
4 slices mozzarella cheese
1 Using a fork, pierce small holes into the bottoms of the peppers to allow excess fat from the meat to drain. Set aside.
2 In a large mixing bowl, combine the sausage, egg, garlic, tomato paste, sea salt, black pepper, Italian seasoning, and onion powder. Mix thoroughly to combine.
3 Stuff each bell pepper with the meat mixture, filling each pepper nearly to the top.
4 Place the steam rack in the inner pot and add 1 cup water. Place the stuffed peppers bottom-side-down on the rack. Pour the tomato sauce over top of each pepper.
5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 15 minutes.
6 When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.
7 Open the lid and top each pepper with 1 slice of the mozzarella. Replace the lid, select Stay Warm, and set the cook time for 2 minutes to melt the cheese.
8 Open the lid and use tongs to carefully transfer the peppers to a large serving platter. Serve warm.
tip To make this recipe dairy-free, substitute 4 slices almond cheese for the mozzarella or just omit the cheese.
CALORIES: 369 FAT: 22g NET CARBS: 8g PROTEIN: 17g