These delicious little peppers taste exactly like pizza, oddly enough! My husband isn't a bell pepper fan but he really enjoys these — and I call that a big win! They're also great for using up leftover proteins and veggies.
Technique tip: You can also make these in your air fryer! Cover the tops of the peppers with foil and bake for 10 minutes at 370°F. Remove the foil and bake for 10 minutes longer to let the cheese brown.
- Leftover pork with herbs au jus recipe, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onion
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- One 15-ounce can diced tomatoes, drained
- 4 medium to 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
1. In a large bowl combing the pork, garlic powder, dried onion, red pepper flakes, sea salt and black pepper. Add the diced tomatoes and stir to combine.
2. Stuff the peppers with the pork mixture and top with mozzarella and Parmesan cheese, if desired.
3. Insert the trivet and add 1 cup of water to an electric pressure cooker. Set the bell peppers upright on the trivet.
4. Place the lid on the cooker and make sure the vent valve is in the sealing position. Using the display panel, select the manual/pressure cook function and high pressure and use the +/− buttons until the display reads 15 minutes.
5. When the cooker beeps to let you know it's finished, let it naturally release pressure until the display reads LO:10. Switch the vent valve from the sealing to the venting position. Use caution while the steam escapes — it's hot.
6. Carefully lift the peppers out of the pressure cooker using tongs. Serve warm.
Excerpted from "Instant Loss: Eat Real, Lose Weight: How I Lost 125 Pounds" © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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