Nutrition: 533 Calories | 13.8g Net Carbs | 24.3g Protein | 32.8g Total Fat
Hearty Low Carb Pizza Stuffed Peppers with Italian sausage, ham, pepperoni and mushrooms. A satisfying Instant Pot meal for any night of the week.
If you’ve browsed around my blog a bit, you know that my family loves pizza, and we eat it about once a week. And we’ve found many ways to enjoy pizza as part of a low carb lifestyle. I’ve been experimenting with Instant Pot stuffed peppers lately, and I decided to combine our love of pizza with the peppers. I mean sweet bell peppers go great on pizza, so it’s a perfect fit.
There are so many routes you could take the pizza stuffed peppers idea, but this time my thoughts were on meat lover’s pizza. I cooked everything in the Instant Pot too, making the clean up so easy.
Sauté the Meat
The first step in making pizza stuffed peppers is to cook your meat and mushrooms using the Instant Pot’s “Sauté” function. First, brown up the Italian sausage and break it up as it’s cooking. While the sausage is cooking, diced up mushrooms, deli ham and sliced pepperoni. Once the sausage is browned nicely, put it in a mixing bowl. Second, cook the diced mushrooms. Add worcestershire to the mushrooms to give them a more meaty flavor. They will also pick up some of the flavor from the sausage left in the pot. After the mushrooms have cooked down and the liquid is gone from the pot, add them to the bowl. Finally, sauté the sliced ham and pepperoni too. This gives them the crispy edges and roasted flavor they would have if they cooked on top of a pizza.
Mix Up the Meat Lover’s Filling
Add the sautéed ham and pepperoni to the mixing bowl and cancel the “Sauté” function. Now, add pizza sauce and shredded mozzarella cheese to the bowl of meat and mushrooms. Mix the filling together thoroughly. Cut the tops off of 4 bell peppers and remove the seeds and ribs. You can use whatever color peppers you like. The red, yellow, and orange ones are sweeter than green bell peppers.
Fill the Pizza Stuffed Peppers
Add 1 1/2 cups of water to the bottom of your Instant Pot. Then, add a steamer basket. A collapsable stainless steel steamer works well. Stuff the peppers with the meat lover’s filling and arrange them inside the steamer basket. Top the stuffed peppers with more shredded mozzarella cheese. Secure the lid on the Instant Pot, and make sure the valve is set to “Sealing.” Pressure cook the stuffed peppers for 7 minutes.
Once the peppers are done pressure cooking, manually release the pressure by turning the valve to “Venting”. You can leave the stuffed peppers in the Instant Pot on “Keep Warm.” The peppers will continue to get softer and more tender. If you like the peppers to have a firmer texture, remove the stuffed peppers from the Instant Pot immediately. Let the peppers cool for a few minutes and serve.
You might also like these other low carb pizza recipes: Tasty Pizza Pinwheels, Almond Flour Pizza Crust, and Salami Pizza Cups.
Instant Pot Low Carb Pizza Stuffed Peppers with Meat Lover’s Filling
Hearty Low Carb Pizza Stuffed Peppers with Italian sausage, ham, pepperoni and mushrooms. A satisfying Instant Pot meal for any night of the week.
Total Time: 37 min
Prep Time: 20 min
Inactive Time: 10 min
Cook Time: 7 min
Ingredients
- 4 Large Bell Peppers
- 8 oz Ground Sweet Italian Sausage
- 5 oz Sliced Pepperoni
- 5 oz Sliced Deli Ham
- 8 oz Mushrooms, Chopped
- 1 Tbsp Worcestershire
- 1 Cup + 8 Tbsp Shredded Mozzarella Cheese
- 3/4 Cup Pizza Sauce
- 1 1/2 Cups Water
Directions
- Turn the instant pot on using the Sauté mode. Brown the Italian sausage. While the sausage is cooking, dice up the mushrooms.
- Add the cooked sausage to a mixing bowl. Add the diced mushrooms to the Instant Pot with the worcestershire. While cooking the mushrooms, diced up the sliced ham and pepperoni.
- Add the cooked mushrooms to the mixing bowl. Cook the ham and pepperoni, and add them to the mixing bowl too. Cancel the Sauté function on the Instant Pot.
- Cut the tops off the bell peppers and remove the ribs and seeds. Add 1 cup of mozzarella and the pizza sauce to the mixing bowl with the cooked meat and mushrooms. Stir the filling together.
- Add the water to the Instant Pot and a steamer rack. Stuff the bell peppers with the filling and place the stuffed peppers in the steamer rack. Top each pepper with 2 tablespoons of mozzarella cheese.
- Put the lid on the Instant Pot and make sure the valve is set to seal. Pressure cook for 7 minutes and then manually release. Once you can open the lid, carefully remove the peppers with tongs. Let cool a few minutes and enjoy.
Nutrition:
Yield: 4 servings, Serving Size: 1 Stuffed Pepper
Amount Per Serving: Calories: 533, Total Fat: 32.8g, Saturated Fat: 11.2g, Cholesterol: 70.7mg, Sodium: 118.8mg, Carbohydrates: 15.1g, Fiber 1.3g, Sugars: 4g, Protein 24.3g
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