3 larger Bell Peppers.
1 Lb Turkey Italian Sausage.
3/4 c Onion finely Chopped.
1/2 c Green Pepper finely chopped
2 cloves Garlic minced
1/3 c chopped fresh Basil
2 Roma Tomatoes chopped.
1/2 c Small Cubes Mozzarella
2 Tbsp EVOO.
2 Tbsp Pizza Flavoring.
2 Tbsp powdered or regular Tomato Paste.
1 c Leftover Pre cooked Rice
Wash and dry Peppers.
Carefully cut the top off of the Peppers and remove the seeds and veins. Don’t toss out the tops, trum the meat off and chop it up for the Filling.
Using a Med sized Skillet, turned to Med/Med HI heat, Pour in the EVOO and break up the Sausage and sauté it til almost done before adding the Onion, Garlic and Peppers. Sauté for a couple min to soften the Veggies.. Add the Rice , Tomatoes, Basil and seasonings, then turn the heat off and add the Mozzerella. Fill the Peppers quickly before the Cheese melts.
Put a Lotus steamer into the Bottom of the Instant pot and add the recommended amount of water.
Using the tip of a sharp Knife, carefully poke 1 tiny hole in the bottom of Each of the bumps on the Pepper.
Fill them with the hot Filling, and pack it in well, but not too hard or you will crack them. Place the filled Peppers down into the IP, onto the Lotus Steamer.
Put the lid on and set the time for 8 min and then do a QR. carefully lift them out . I use a soup ladle and big spoon on the other side. The peppers will be cooked but They will still have just a little crunch. If you like them softer, try setting the time for 9 min instead of 8. To serve, carefully lift Peppers out of the Pot using Tongs and a large Spoon underneath it.
