Keto Instant Pot Italian Stuffed Peppers are a filling, satisfying, savory, Italian-inspired, low-carb, gluten-free dish. This flavorful, low-carb meal is easy to make in the Instant Pot®.

Keto Instant Pot Italian Stuffed Peppers-

Warm and smokey bell peppers filled with seasoned ground Italian sausage and spices topped with tomato sauce and bubbling melted cheese.

This low carb, gluten-free, keto meal was very quick and simple to make in the Instant Pot.

I used Johnsonville® all-natural, gluten-free, low carb ground mild Italian sausage, but you can also use the hot ground Italian sausage as well for an extra kick of spice.

My hubby is a big baby about spicy food, so I had to make this on the mild side, lol.

I also used the red and yellow bell peppers instead of the green peppers, but of course, the green can also be used. It is just that my kids don't like the green bell peppers very much.

These stuffed peppers are free of grains, rice, and bread crumbs that were in the traditional classic American version of stuffed peppers that my mom made in the '70s.

They, also have some fiber added to them by using flax meal to replace the bread crumbs and keep the carbs low.

A colorful, hearty recipe that will remind you of a saucy Italian cheesy sausage meatloaf stuffed inside a bell pepper. Just as simple to make as meatloaf and cooked much faster in the Instant Pot®!

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Keto Instant Pot Italian Stuffed Peppers

INGREDIENTS:

4 medium-sized bell peppers
1 lb Italian ground pork sausage, (get a natural, gluten free, low carb kind like Johnsonville)
1 large egg
1 tablespoon flax meal
2 cloves of garlic, minced
2 ½ tablespoon tomato paste, no sugar added
½ teaspoon sea salt
¼ teaspoon pepper
½ tablespoon Italian seasonings
½ teaspoon onion powder
⅓ cup no sugar added tomato sauce
4 slices mozzarella cheese

DIRECTIONS:

Slice the tops off of the bell peppers and remove the center and seeds. Pierce small holes in the bottoms of the peppers with a fork so that the grease from the meat can escape.
In a large mixing bowl combine ground sausage, egg, minced garlic, flax meal tomato paste, salt, pepper, Italian seasonings, and onion powder. Mix thoroughly.
Stuff each bell pepper with meat mixture and fill to almost the top.
Pour one cup of water into the inner pot of the Instant Pot.
Put the steamer rack (trivet) into the pot and place stuffed bell peppers on the rack. Pour equal amounts of the tomato sauce over the tops of each bell pepper.
Close and lock the lid and turn the Pressure Release Handle to Sealing.
Select Pressure Cook (Manual) on High Pressure and set the timer for 15 Minutes.
Once cooking time is done use the Natural Release method (do nothing & just let the pot sit for 5 minutes) for 5 minutes, and then carefully Quick Release all the remaining pressure.
Once the pin drops the lid will unlock. Open the lid and top each bell pepper with a slice of cheese, close the lid and set to Warm for 2 minutes to melt the cheese.
Using tongs to carefully remove the stuffed bell peppers, plate and serve.

Nutritional Data: Yield: 4 servings, Serving size: one stuffed pepper, Cal: 370, Carbs: 12 g, Net Carbs: 8g, Fiber: 4g, Fat: 22g, Saturated Fat: 8g, Protein: 17g, Sugars: 5g, Sodium: 1114mg,

*all nutritional data are estimates based on the products I used*

PRINTABLE RECIPE CARD BELOW:

📖 Printable Recipe Card

Three sausage and cheese stuffed Italian bell peppers with marinara sauce made in the instant pot.

Keto Instant Pot Italian Stuffed Peppers

Stacey

Keto Instant Pot Italian Stuffed Peppers are a filling, satisfying, savory, Italian inspired, low carb, gluten-free dish.

4.84 from 25 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Natural Quick Release time 5

Total Time 20

Course instant pot, keto, low carb, stuffed peppers

Cuisine easy dinner recipes, instant pot, Italian, stuffed peppers

Servings

Calories 370 kcal

Ingredients

4 medium-sized bell peppers
1 lb Italian ground pork sausage (get a natural, gluten free, low carb kind like Johnsonville)
1 lg egg
2 cloves of garlic minced
2 ½ tablespoon tomato paste
½ teaspoon sea salt
¼ teaspoon pepper
½ tablespoon Italian seasonings
½ teaspoon onion powder
⅓ cup no sugar added tomato sauce
4 slices mozzarella cheese
1 tablespoon flax meal

Instructions

Slice the tops off of the bell peppers and remove the center and seeds. Pierce small holes in the bottoms of the peppers with a fork so that the grease from the meat can escape.
In a large mixing bowl combine ground sausage, flax meal, egg, minced garlic, tomato paste, salt, pepper, Italian seasonings, and onion powder. Mix thoroughly.
Stuff each bell pepper with meat mixture and fill to almost the top.
Pour one cup of water into the inner pot of the Instant Pot.
Put the steamer rack (trivet) into the pot and place stuffed bell peppers on the rack. Pour equal amounts of the tomato sauce over the tops of each bell pepper.
Close and lock the lid and turn the Pressure Release Handle to Sealing.
Select Pressure Cook (Manual) on High Pressure and set the timer for 15 Minutes.
Once cooking time is done use the Natural Release method (do nothing & just let the pot sit for 5 minutes) for 5 minutes, and then carefully Quick Release all the remaining pressure.
Once the pin drops the lid will unlock. Open the lid and top each bell pepper with a slice of cheese, close the lid and set to Warm for 2 minutes to melt the cheese.
Using tongs to carefully remove the stuffed bell peppers, plate and serve.

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Notes

*all nutritional data are estimates based on the products I used*

Yield:4 servings, Serving size: One stuffed pepper, Net Carbs: 8g per serving-

Nutrition

Serving: 1stuffed pepperCalories: 370kcalCarbohydrates: 12gProtein: 17gFat: 22gSaturated Fat: 8gSodium: 1114mgFiber: 4gSugar: 5g

Keyword keto instant pot dinner, Keto Instant Pot Italian Stuffed Peppers, keto instant pot stuffed peppers, low carb instant pot stuffed peppers

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Comments

4.84 from 25 votes (7 ratings without comment)

Keto Instant Pot Italian Stuffed Peppers