Keto Instant Pot Egg Stuffed Peppers

Eggs are a staple of a Keto or low carb diet. But let’s face it, after a while, you can get a little tired or scrambled or hard boiled eggs. I love this recipe for Keto Instant Pot Egg Stuffed Peppers because it breathes new life into traditional eggs. Plus, these eggs are made in the Instant Pot which makes them super easy to prepare.

Keto Instant Pot Egg Stuffed Peppers

If you don’t already own an Instant Pot, you’re going to want to get one just for this recipe alone! This is our favorite Instant Pot if you are looking to purchase. If you already have an Instant Pot, then you’ll want to be sure to pick up these Must Have Instant Pot Accessories.

I like to use a variety of peppers for this recipe since it makes it super pretty and appetizing, especially if you serving them to guests.

To make these Keto Instant Pot Egg Stuffed Peppers, start by cutting all of the bell peppers in half, lengthwise. Remove the stems, seeds, and white inner ribs from the peppers. Rinse each of the pepper halves and dry them with a paper towel.

Crack 1 egg into each pepper half. The pepper holds the egg perfectly. Season the egg with salt and pepper.

Place a rack into the Instant Pot, and pour water into the bottom of the pot.

Arrange the pepper halves on the rack in the Instant Pot.

Loosely cover the peppers with a piece of aluminum foil.

Shut the lid and pressure cook on low for 4 minutes. Keep in mind that it usually takes 10-15 minutes for the pressure to build in the Instant Pot. When the 4 minutes are up, manually release the pressure. Use tongs to remove the peppers from the Instant Pot.

While the peppers are still warm, sprinkle them liberally with cheese. The heat will cause the cheese to melt.

You’ll want to enjoy these while they are still warm. I love these Keto Instant Pot Egg Stuffed Peppers because you can have them for breakfast or lunch. They are a filling, yummy meal that will help you stay on program.

5 from 5 votes

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Keto Instant Pot Egg Stuffed Peppers

These Keto Instant Pot Egg Stuffed Peppers are super easy to prepare and are great for breakfast or dinner.

Course Breakfast

Cuisine American

Keyword instant pot, keto, low carb

Prep Time 15 minutes

Cook Time 4 minutes

Total Time 19 minutes

Servings 6

Calories 109 kcal

Ingredients

• 3 bell peppers any color
• 6 eggs
• 1 cup water
• 1/2 cup shredded cheese
• salt & pepper to taste

Instructions

1. Cut all of the bell peppers in half, lengthwise. Remove the stems, seeds, and white inner ribs. Rinse each half and dry with a paper towel.

   
   

2. Crack 1 egg into each pepper half. Season with salt and pepper.

   
   

3. Pour the water into the bottom of the Instant Pot and place the rack in the pot. Arrange the pepper halves on the rack and loosely cover the peppers with a piece of aluminum foil.

4. Keep in mind that it usually takes 10-15 minutes for the pressure to build in the Instant Pot. Pressure cook on low for 4 minutes. When done, manually release the pressure.

   
   

5. Using tongs, remove the peppers from the Instant Pot, sprinkle with cheese, and enjoy while hot.

Nutrition Facts

Keto Instant Pot Egg Stuffed Peppers

Amount Per Serving

Calories 109 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Cholesterol 171mg 57%

Sodium 125mg 5%

Potassium 193mg 6%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 2g

Protein 8g 16%

Vitamin A 43.3%

Vitamin C 92.1%

Calcium 7.6%

Iron 5.9%

* Percent Daily Values are based on a 2000 calorie diet.

This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.

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If you enjoyed this Keto Keto Instant Pot Egg Stuffed Peppers, you’ll love these other Keto friendly recipes:

Pizza Stuffed Peppers

Keto Taco Stuffed Peppers