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.
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Servings: 6
Calories: 109kcal
Equipment
Ingredients
- 3 bell peppers any color
- 6 eggs
- 1 cup water
- ½ cup shredded cheese mozzarella or cheddar
- salt & pepper to taste
Instructions
- 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.
Video
Notes
You can top these with salsa, fresh tomatoes or sour cream. My favorite way to serve them is with a slice of avocado on top.
Nutrition
Calories: 109kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 171mg | Sodium: 125mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2165IU | Vitamin C: 76mg | Calcium: 76mg | Iron: 1.1mg
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