Breakfast Stuffed Peppers in the Instant Pot are a quick and delicious meal any time of the day. Perfectly cooked peppers are loaded with soft scrambled eggs, breakfast sausage, peppers, onions, and just enough cheese. A quick and healthy meal the whole family will love.
Cut the tops off the peppers and clean out the insides. Make sure all your peppers can stand up evenly. You might need to slice a small amount off the bottom of the peppers to help them stand straight.
In your Instant Pot on the "Sautee" setting, or in a skillet on the stovetop, cook the breakfast sausage, sliced onions, diced peppers, and italian seasoning, stirring frequently, until the sauasge is cooked through and the onions are transulent.
Add in the cherry tomatoes and spinach and saute until the spinach is wilted.
Divide the sausage mixture between the peppers, filling each half way with the sausage mixture.
Divide half of your shredded cheddar cheese amongst the four peppers, adding it in an even layer over the sausage mixture.
Continue filling the peppers with the spinach mixture, leaving room at the top for the egg mixture. Depending on the size and thickness of your peppers, you might have some left over.
In a medium mixing bowl, whisk together the eggs and milk. Carefully pour the egg mixture into each pepper, over the sausage mixture. Pour slowly, as it will need some time to settle. Do not overfill.
If you cooked the sausage mixture in the instant pot, wipe the pot out and replace it. Place a trivet into the pot of the instant pot. Pour 1 cup of water inside the pot.
Very carefully place the stuffed peppers onto the trivet in the instant pot.
Place the lid on the Instant Pot and make sure the vent it set to “sealing”.
Cook on high pressure for 5 minutes.
Allow to naturally release pressure for 5 minutes, and then very carefully quick release.
Remove the lid to the instant pot and set aside.
Sprinkle the remaining shredded cheese on top of the stuffed peppers.
Make sure there is no condensation on the lid of the instant pot, and then place back on for a few minutes to melt the cheese (you don't have to seal it, just place it on).
Serve the stuffed peppers with chopped fresh parsley and green onions. Enjoy!
Video
Notes
Depending on the size and thickness of your bell peppers, you could have leftover filling.The filling can be made up to 2 days ahead of time and stored in the fridge in an airtight container.