Keto Stuffed Peppers are a great way to meet your daily macros without sacrificing flavor. Use some of your favorite low carb ingredients with the help of your Instant Pot for a dish the whole family will ask you to make again and again.
Why You’ll Love Making These In Your Instant Pot
- Fast. This recipe is done in under 30 minutes with the help of your Instant Pot.
- Easy. Prep your veggies, make your ground beef, cook in your Instant Pot, and chow down!
- Delicious. All of the flavors you love from a taco, but with extra veggies, and made in your Instant Pot.
- Low Carb. Only a few net carbs per serving while still being super filling.
- Vegetarian-friendly. While this recipe isn’t written to be a vegetarian or vegan dish, all you need to do is season your riced cauliflower with the same sasonings as the ground beef for a tasty meat-free alternative.
Ingredients Needed
- Bell Peppers. Color doesn’t matter for this recipe. Feel free to grab a variety to keep things exciting, or grab whatever looks the freshest in your local produce section.
- Ground Beef. You’ll brown this in a skillet and add to your peppers before cooking. Generally, I would suggest a leaner option, but if you’re eating low carb or keto, a higher fat content will help keep you fuller for longer.
- Riced Cauliflower. You can make your own riced cauliflower or you can use the prepackaged variety. They’re both equally tasty in this dish.
- Tomato Sauce. This increases the carb count slightly, but it will drastically improve the flavor of the dish.
- Taco Seasoning. Make sure you read the package before reaching for this if you’re counting carbs. There can be several hidden carbs in the prepackaged varieties.
- Cheddar Cheese. You can use any shredded cheese for this recipe, but I personally prefer the sharp bite of cheddar paired with the taco meat.
How To Make Keto Stuffed Peppers
- Cook your ground beef. Set the Instant Pot to saute and spray with nonstick spray. Break up into small chunks with a spatula or wooden spoon until no pink is left.
- Cut the tops off of the peppers. Use a cutting board and sharp knife to cut the stems off of your bell peppers and remove any seeds.
- Add riced cauliflower to the bottom 1/2 of your peppers. Place the trivet inside of your Instant Pot. Put peppers on top of the trivet and stuff them half full with tomato sauce and riced cauliflower.
- Top with seasoned ground beef. Fill the remaining half of the peppers with your seasoned ground beef.
- Add Cheese. Sprinkle the stuffed peppers with shredded cheese.
- Cook under high pressure. Add 1/2 cup of water to the bottom of the Instant Pot liner, careful not to pour the water onto the stuffed peppers. Cook for 12 minutes under high pressure.
- Quick release. Quickly release all pressure from the pot.
- Remove from the Instant Pot and enjoy. Carefully remove the peppers from the top of the trivet and plate.
Tips and Tricks
- Shop for flat bottoms. Not all peppers are easily stuffed. When you’re shopping for your next batch of produce, stand your peppers on the palm of your hand to see if they sit flat. The easier they balance, the easier they will be to stuff.
- Remove the seeds. Bell peppers are typically a sweet pepper, but the seeds can pack a bit of heat if you’re sensitive to spice. Ensure you remove most, if not all, of the seeds for a family-friendly dish.
- Save the extra sauce. I used tomato sauce to mix in with the riced cauliflower in this recipe, but I like to save any extra sauce in the can to drizzle over the peppers while they’re still warm. It makes them extra moist and makes them better when reheated.
- Garnish for a pop of flavor. I like to add some chopped cilantro and sour cream when I plate these tasty stuffed peppers. They’re the perfect low carb substitute for your next Taco Tuesday.
How Long Do They Last?
I like to use the sell-by or use-by date on my ground beef as a guide for this recipe. Veggies can last a long time when stored correctly, so if you choose to make these without added protein, you can add a few extra days to
More Easy Instant Pot Recipes
Do you love using your Instant Pot for quick meal solutions? Here are some more quick and easy recipes the whole family will love:
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Servings: 6 servings
Calories: 255kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
Instructions
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Cook your ground beef. Set the Instant Pot to saute and spray with nonstick spray. Break up into small chunks with a spatula or wooden spoon until no pink is left.
-
Cut the tops off of the peppers. Use a cutting board and sharp knife to cut the stems off of your bell peppers and remove any seeds.
-
Add riced cauliflower to the bottom 1/2 of your peppers. Place the trivet inside of your Instant Pot. Put peppers on top of the trivet and stuff them half full with tomato sauce and riced cauliflower.
-
Top with seasoned ground beef. Fill the remaining half of the peppers with your seasoned ground beef.
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Add Cheese. Sprinkle the stuffed peppers with shredded cheese.
-
Cook under high pressure. Add 1/2 cup of water to the bottom of the Instant Pot liner, careful not to pour the water onto the stuffed peppers. Cook for 12 minutes under high pressure.
-
Quick release. Quickly release all pressure from the pot.
-
Remove from the Instant Pot and enjoy. Carefully remove the peppers from the top of the trivet and plate.
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Nutrition
Calories: 255kcal | Carbohydrates: 11g | Protein: 22g | Fat: 14g | Fiber: 4g | Sugar: 5g
Don’t forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
