Pizza-Stuffed Bell Peppers


  • 1 cup canned tomato sauce
  • 1/2 cup chicken stock
  • 1 1/2 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • kosher salt and black pepper
  • 1 lb 95% lean ground beef
  • 1 cup shredded mozzarella cheese
  • 1/2 cup Italian-style dried bread crumbs
  • 1 can sliced black olives
  • 1 tsp fennel seeds
  • 4 bell peppers of different colors
  • 2 oz sliced pepperoni
  • n a large bowl, stir together the tomato sauce, stock, Italian seasoning, and garlic powder, and season with salt and pepper. Pour 1 cup (240 ml) plus 2 tablespoons of this mixture into the pot. Place a steam rack/trivet with handles in the pot.
  • Add the ground beef, ½ cup (60 g) of the cheese, the bread crumbs, olives, fennel seeds, and ½ teaspoon each salt and pepper to the remaining tomato sauce in the large bowl.
  • Cut ½ inch (12 mm) off the top of each bell pepper; reserve the tops. Scoop out the seeds and inner membranes. Finely chop the tops, discarding the stems, and add to the meat and sauce mixture in the large bowl. Add the pepperoni slices and stir until everything is thoroughly combined. Spoon the mixture into the peppers and place them upright on the trivet. Gently press the remaining ½ cup (60 g) cheese onto the filling.
  • Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 10 minutes at high pressure.
  • When the cooking time is up, turn the valve to Venting to quick-release the steam. Carefully remove the lid. Using tongs and a large spoon, gently remove the peppers from the pot; they will be very tender. Remove the trivet and stir the sauce in the pot. Spoon the sauce over the peppers and serve right away.
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