Pressure Cooker Chicken Parm Stuffed Peppers


3 large bell peppers * 9 oz cooked chicken (I used Perdue Short Cuts Original Roasted) * 8 oz shredded mozzarella cheese (divided into 6 oz and 2 oz) * 1 tsp onion powder * 1 tsp garlic powder * 1/2 cup water


Dice the chicken. Cut the top off of the pepper, then remove the seeds and clean out the inside. Place the chicken into a small mixing bowl. Put 6 oz of the shredded mozzarella cheese to the bowl along with 1 cup of marinara sauce. Add the seasonings to the bowl and combine it all thoroughly. Spoon the chicken mixture into the hollowed out peppers. If your peppers are all the same size about a third of the chicken mixture will go into each pepper. Once you have filled the peppers with the chicken mixture, sprinkle the remaining shredded mozzarella on top of the peppers. Place the cover onto the pot and close to seal. Set the pressure cooker to cook on manual high pressure for 12 minutes. Once the cooking cycle has finished allow the pressure to release naturally for 10 minutes. Remove the peppers from the pot. Serve the peppers immediately with pepper to taste.