Pizza-Stuffed Bell Peppers
This recipe features all the awesomeness of pizza, stuffed into a bell pepper, for a weeknight meal that’s ready in no time. The raw ground beef is cooked directly in the pepper without being browned first, so use very lean ground beef (5% fat or less) or the peppers will be too greasy.
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 1cup canned tomato sauce240 ml
  • 1/2cup chicken stock120 ml, page 270 or store-bought
  • 1 1/2tsp dried Italian seasoning
  • 1tsp garlic powder
  • kosher salt and black pepper
  • 1lb 95% lean ground beef450 g
  • 1cup shredded mozzarella cheese120 g
  • 1/2cup Italian-style dried bread crumbs1¾ oz/50 g
  • 1 can sliced black olivesdrained, 2.25 oz/64 g
  • 1tsp fennel seeds
  • 4 bell peppers of different colors
  • 2oz sliced pepperoni60 g
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

TIP Be careful when topping the peppers with the mozzarella cheese; any that falls off may burn on the bottom of the pot. It’s best to gently press the cheese onto the meat filling.