(Total Time: 25 MIN| Serves: 10)
3 large bell peppers, sliced in half
1 cup cherry tomatoes, diced
1 small onion, chopped
2 cups cream cheese
3 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tsp salt
1 tbsp. smoked paprika
1 tsp garlic powder
Rinse the peppers and pat dry with some kitchen towel. Slice each pepper in half and remove the seeds. Place in a large bowl along with cherry tomatoes, cream cheese, and balsamic vinegar.
Plug in your instant pot and press the ‘Saute’ mode. Heat up the olive oil and add chopped onion. Stir-fry for 5 minutes.
Now add the pepper mixture and season with salt, smoked paprika, and garlic powder. Toss to combine and seal the lid.
Set the steam release handle and press the ‘Manual’ mode. Set the timer for 10 minutes.
When done, release the pressure naturally and open the lid. Transfer the mixture to a glass jar with a tight lid.
Chill well before serving.
Per Serving (Calories 216 | Total Fats 20.5g | Net Carbs: 4.4g | Protein 4.1g |Fiber: 0.9g)