Spicy Sausage-Corn Bread Stuffed Peppers

To add a slightly smoky edge to these colorful stuffed peppers, swap fire-roasted diced tomatoes for the regular ones.

PREP TIME: 30 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 50 minutes

RELEASE: Quick

SERVES: 4

• 1 tablespoon cooking oil
• 1 stalk celery, thinly sliced
• ½ cup chopped onion
• 3 cloves garlic, minced
• 8 ounces andouille sausage, chopped
• 1 cup torn, trimmed fresh kale
• 1 cup corn bread stuffing mix
• ¾ cup undrained canned diced tomatoes
• ⅛ to ¼ teaspoon crushed red pepper
• 4 medium green, red, and/or yellow sweet peppers*
• ⅔ cup water

PREP

Select sauté on the Instant Pot® and adjust to normal. Once hot, add oil, celery, and onion. Cook for 5 minutes, stirring occasionally. Stir in garlic. Transfer vegetables to a large bowl. Press cancel. Add sausage, kale, stuffing mix, tomatoes, and crushed red pepper to vegetables in bowl. Stir gently to combine.

Slice off the top of each pepper, reserving the tops. Use a small sharp knife to remove the seeds and membranes from the peppers, keeping the peppers intact. Spoon sausage mixture evenly into peppers, gently patting it down into the peppers.

Place trivet in the pot. Pour the water into the pot. Arrange stuffed peppers, top sides up, on the trivet. Set the pepper tops on top of the stuffed peppers. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 5 minutes. Once cooking is complete, use a quick release to depressurize.

SERVE

Carefully lift each pepper out of the pot and place on a serving platter.

*Tip: Choose peppers that have a flat, wide base.