Recipe by Brittany Williams instantloss.com on March 4, 2018
Ingredients
1 pound ground Italian sausage meat ((make sure to check the ingredients you don't want any added sugar, dyes, MSG etc.))
1 teaspoon garlic powder
1 teaspoon dried minced onion
1/4 teaspoon red pepper flakes
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
1 (15 ounce) can diced tomatoes, drained
4 medium-large red bell peppers, tops, stems, and seeds removed
1/4 cup shredded mozzarella cheese ((optional))
1/2 cup grated parmesan cheese ((optional))
1 cup water
Steps
Brown Italian sausage in a skillet. Season with garlic powder, chopped onion, red pepper flakes, sea salt, and black pepper. Add can of diced tomatoes to the skillet and stir to combine.
Fill each pepper with the tomato/sausage mixture and top with mozzarella and parmesan cheese.
Place 1 cup of water inside your Instant Pot Pressure Cooker. Put the stainless steel trivet that came with your pot inside and set the bell peppers upright on top of the trivet.
Place the lid on the pot and make sure the vent valve is in the sealing position.
Using the display panel select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 15.
When the pot beeps to let you know it’s finished, let it naturally come down from pressure for 10 minutes, then open the vent valve and let it vent any remaining pressure before opening the lid.
