Easy Recipes

Keto Instant Pot Stuffed Peppers (No Rice Recipe)

A ketogenic diet has many health benefits such as improvements in insulin sensitivity and cholesterol levels, lower blood pressure, and reduced reliance on diabetes medication in diabetic individuals, but for me personally, what I love about it is it makes me focus on quality versus quantity. Take this recipe for example for instant pot stuffed peppers. Since carbs are to be kept at a minimum, a keto diet forces me to be more creative with my choice of vegetables, so peppers are quickly becoming a diet staple because it’s low in carbs but still filling, not to mention it’s the perfect vessel for the other ingredients in this recipe. I love the Italian sausage complemented by the Parmesan and mozzarella cheese. You can’t go wrong with that combo.

Keto Instant Pot Stuffed Peppers (No Rice Recipe)

Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers

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Instant Pot Stuffed Peppers

Keto Instant Pot Stuffed Peppers (No Rice Recipe)

  • Author: Anna - MissWish.com
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
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Ingredients

  • 4 large bell peppers, washed and seeded
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 pound no sugar added mild Italian sausage, removed from casing
  • 1 can (14 oz)  diced tomatoes
  • 2 tsp Italian seasoning
  • ½ tsp salt or to taste
  • ¼ tsp black pepper or to taste
  • ¼ cup shredded mozzarella
  • ¼ cup grated Parmesan cheese
  • sour cream for serving (optional)
  • 1 tbsp chopped fresh parsley (optional)

Instructions

  1. In a bowl add the Italian sausage, garlic powder, onion powder, Italian seasoning, salt and black pepper and mix to combine.
  2. Add the diced tomatoes and mix to combine.
  3. Place the trivet in the Instant pot.
  4. Add 1 ½ cup of water.
  5. Place the bell peppers on the trivet.
  6. Stuff the sausage mixture into each pepper.
  7. In a small bowl combine the mozzarella and Parmesan.
  8. Top each pepper with cheese mixture.
  9. Close and seal the Instant pot.
  10. Turn the venting knob to SEALING.
  11. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
  12. Adjust the timer to 15 minutes.
  13. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
  14. Carefully remove the peppers from the pot.
  15. Top with sour cream, sprinkle with chopped parsley (if using) and serve with keto bread.

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