Craving a meal that’s bursting with flavor but short on time? Look no further! These Instant Pot Cheese-Stuffed Bell Peppers are your new weeknight hero. We’re talking tender, sweet bell peppers packed with a savory, melty trio of feta, cheddar, and gorgonzola cheese. The Instant Pot does all the heavy lifting, steaming them to perfection in minutes. It’s a vibrant, satisfying, and effortlessly elegant dish that’s secretly low-carb. Let’s get cooking!
Ingredients
• 4 large red bell peppers
• ½ cup / 75g feta cheese, crumbled
• 2 tbsp / 15g sharp cheddar, grated
• 2 tbsp / 15g gorgonzola, crumbled
• 2 tbsp / 15g almond flour
• ¼ cup / 15g fresh parsley, finely chopped
• 1 small onion, finely chopped
• 4 tbsp / 60ml olive oil, divided
• 3 tbsp / 45g butter, melted
• Spices
• ¼ tsp salt
• 1 tsp dried celery
• ¼ tsp dried rosemary
• ½ tsp black pepper, freshly ground
Instructions
1. Directions
2. Prepare the Peppers: Rinse the bell peppers and pat them dry. Slice off the tops and carefully remove the stems and seeds from the inside. Rinse again to remove any remaining seeds and set aside.
3. Mix the Filling: In a medium bowl, combine the feta, cheddar, gorgonzola, 1 tablespoon of olive oil, almond flour, parsley, and chopped onion. Season with salt, dried celery, rosemary, and black pepper. Mix until everything is well combined.
4. Stuff and Arrange: Use the remaining 3 tablespoons of olive oil to grease a small baking dish that fits inside your Instant Pot. Stuff each pepper evenly with the cheese mixture and arrange them snugly in the greased dish. Cover the dish tightly with aluminum foil.
5. Set Up the Instant Pot: Place a trivet in the bottom of the Instant Pot’s inner pot. Pour in one cup of water. Carefully lower the foil-covered baking dish onto the trivet.
6. Cook: Secure the lid, set the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 15 minutes on high pressure.
7. Release and Serve: Once the cooking cycle is complete, perform a quick pressure release by carefully moving the valve to ‘Venting’. Once the pin drops, open the lid. Let the peppers cool for a moment before serving, optionally topped with a dollop of Greek yogurt.
Nutritional Information
• Per Serving: Calories 329 | Total Fats: 30g | Net Carbs: 9.8g | Protein: 6.5g | Fiber: 2.4g
Pro Tips
• For a golden, bubbly top, transfer the cooked peppers to an oven-safe dish and broil for 2-3 minutes until the cheese is browned.
• Feel free to swap the cheeses! Provolone, mozzarella, or goat cheese would also be delicious in the filling.
• To make this a more substantial meal, add ½ cup of cooked quinoa or cauliflower rice to the cheese mixture before stuffing.
• The filling can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator for quick assembly.
FAQ
Q: Can I use different cheeses in this stuffed pepper recipe
A: Absolutely! While the recipe calls for a trio of feta, cheddar, and gorgonzola, you can easily swap them out. Provolone, mozzarella, or goat cheese are excellent alternatives that would also be delicious.
Q: How can I make these Instant Pot stuffed peppers more filling
A: To turn this into a more substantial meal, simply add about ½ cup of cooked quinoa or cauliflower rice to the cheese mixture before stuffing the peppers. This adds bulk and makes the dish more satisfying.
Q: Can I prepare these cheese-stuffed peppers ahead of time
A: Yes, you can. For a quicker meal prep, the cheese filling can be made up to 24 hours in advance. Just store it in an airtight container in the refrigerator until you’re ready to stuff the peppers and cook.
Q: How do I get a crispy golden top on my stuffed peppers
A: After the peppers are cooked in the Instant Pot, transfer them to an oven-safe dish. Place them under the broiler for 2-3 minutes, or until the cheese on top is golden and bubbly.
