(Total Time: 25 MIN| Serves: 4)
4 red bell peppers
½ cup feta cheese
2 tbsp sharp cheddar, grated
2 tbsp gorgonzola, crumbled
2 tbsp almond flour
¼ cup fresh parsley, finely chopped
1 small onion, finely chopped
4 tbsp olive oil
3 tbsp butter, melted
¼ tsp salt
1 tsp dreid celery
¼ tsp dried rosemary
½ tsp black pepper, freshly ground
Rinse peppers and pat dry with a kitchen towel. Place on a cutting board and remove the steam of each pepper. Carefully remove the seeds and rinse well again. Set aside.
In a small bowl, combine feta cheese, cheddar, gorgonzola, one tablespoon of olive oil, almond flour, parsley, and onions. Sprinkle with salt, celery, rosemary, and pepper. Mix well and set aside.
Take a small baking dish and grease with the remaining oil. Tightly fit peppers in the baking dish and fill each with the cheese mixture.
Cover with some aluminum foil and set aside.
Plug in the instant pot and position a trivet at the bottom of the inner pot. Pour in one cup of water and place the baking pan.
Seal the lid and set the steam release handle. Press the ‘’Manual’’ button and set the timer for 15 minutes on high pressure.
When done, perform a quick pressure release and open the lid.
Optionally, top with some Greek yogurt before serving.
Per Serving (Calories 329 | Total Fats: 30g | Net Carbs: 9.8g | Protein: 6.5g |Fiber: 2.4g)