Keto Instant Pot Italian Stuffed Peppers- Low Carb & gluten free , Italian style stuffed peppers.
Print Recipe
5 from 15 votes

Keto Instant Pot Italian Stuffed Peppers

Keto Instant Pot Italian Stuffed Peppers are a filling, satisfying, savory, Italian inspired, low carb, gluten-free dish. Warm and smokey bell peppers filled with seasoned ground Italian sausage and spices topped with tomato sauce and bubbling melted cheese. 
Prep Time5 mins
Cook Time15 mins
Natural Quick Release time5 mins
Total Time20 mins
Course: instant pot, keto, low carb, stuffed peppers
Cuisine: easy dinner recipes, instant pot, Italian, stuffed peppers
Keyword: keto instant pot dinner, Keto Instant Pot Italian Stuffed Peppers, keto instant pot stuffed peppers, low carb instant pot stuffed peppers
Servings: 4
Calories: 370kcal
Author: Stacey

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 tbsp tomato paste
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ½ tbsp Italian seasonings
  • ½ tsp onion powder
  • cup no sugar added tomato sauce
  • 4 slices mozzarella cheese
  • 1 tbsp 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.

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 pepper | Calories: 370kcal | Carbohydrates: 12g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Sodium: 1114mg | Fiber: 4g | Sugar: 5g