These peppers are super easy to make, and are done in a fraction of the time it takes to cook traditional stuffed peppers. You certainly won’t miss the rice in this recipe, especially once you add your favorite toppings. This is a meal you can get on the table in under 30 minutes—and the whole family will enjoy.
CALORIES: 139 | FAT: 5.8 grams | PROTEIN: 12.8 grams | SODIUM: 467 milligrams | FIBER: 2.6 grams | CARBOHYDRATES: 7.1 grams | NET CARBOHYDRATES: 4.5 grams | SUGAR: 3.5 grams
Excerpted from The I Love My Instant Pot® Keto Diet Recipe Book: From Poached Eggs to Quick Chicken Parmesan, 175 Fat-Burning Keto Recipes by Sam Dillard (HeyKetoMama) Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Interior images by James Stefiuk.
Taco Stuffed Peppers
PREP TIME05 min
COOK TIME10 min
1 pound 85% lean ground beef
1⁄4 cup diced tomatoes and green chilies
1⁄4 cup diced onion
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
6 green bell peppers cut in half lengthwise, seeds removed
Toppings such as salsa, sour cream, chopped cilantro, chopped red onion, and so on (not included in nutritional analysis)
Press the Sauté button and place ground beef into Instant Pot®. Break into small pieces and cook until beef is no longer pink. Carefully drain grease if there is excess fat.
Replace pot and add tomatoes and chilies, onion, salt, chili powder, and cumin. Mix ingredients until fully combined. Spoon mixture into pepper halves and rinse pot with water.
Replace pot and add water. Place steamer basket into pot and carefully add pepper halves. Click lid closed. Press the Manual button and adjust timer for 4 minutes.
When timer beeps, quick-release the pressure and add favorite toppings to serve.