4 medium bell peppers, tops and seeds removed

1lb (450g) ground pork sausage

1 large egg

2 garlic cloves, minced

3 tbsp tomato paste

¹⁄₂ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

¹⁄₂ tbsp Italian seasoning blend

¹⁄₂ tsp onion powder

¹⁄₃ cup no-sugar-added tomato sauce

4 slices mozzarella cheese

1 Using a fork, pierce small holes into the bottoms of the peppers to allow excess fat from the meat to drain. Set aside.

2 In a large mixing bowl, combine the sausage, egg, garlic, tomato paste, sea salt, black pepper, Italian seasoning, and onion powder. Mix thoroughly to combine.

3 Stuff each bell pepper with the meat mixture, filling each pepper nearly to the top.

4 Place the steam rack in the inner pot and add 1 cup water. Place the stuffed peppers bottom-side-down on the rack. Pour the tomato sauce over top of each pepper.

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 15 minutes.

6 When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.

7 Open the lid and top each pepper with 1 slice of the mozzarella. Replace the lid, select Stay Warm, and set the cook time for 2 minutes to melt the cheese.

8 Open the lid and use tongs to carefully transfer the peppers to a large serving platter. Serve warm.

tip To make this recipe dairy-free, substitute 4 slices almond cheese for the mozzarella or just omit the cheese.