These Keto Instant Pot Egg Stuffed Peppers are super easy to prepare and are great for breakfast or dinner.
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.
Crack 1 egg into each pepper half. Season with salt and pepper.
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.
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.
Using tongs, remove the peppers from the Instant Pot, sprinkle with cheese, and enjoy while hot.