Taco-stuffed Mini Bell Peppers
You can still eat Mexican food on a keto diet! This South-of-the-border-style snack tastes like a taco, but without the high-carb shell. These low-carb mini appetizers are the perfect finger food! Serves: 5 Serving size: 2 peppers Prep: 5 minutes Pressure: 2 minutes Total: 50 minutes Settings: sauté/pressure cook Release: quick
Servings Prep Time
5servings 5minutes
Cook Time
45minutes
Servings Prep Time
5servings 5minutes
Cook Time
45minutes
Ingredients
  • 1/2tbsp olive oil
  • 5in mini bell pepperscuthalf lengthwise, and seeds removed
  • 1/3lb ground beef
  • 1/3cup no-sugar-added tomato sauce
  • 1/2tsp chili powder
  • 1/4tsp ground cumin
  • 1/4tsp garlic powder
  • 1/8tsp onion powder
  • 1/8tsp paprika
  • 1/4tsp fine grind sea salt
  • 1/3cup shredded Cheddar cheese
  • 1tbsp sliced black olives
  • 2tbsp full-fat sour cream
  • 1tbsp chopped fresh cilantrooptional
Instructions
  1. Select Sauté and add the olive oil to the pot. Once the oil is hot, add the peppers and sauté for 3 minutes, or until the sides just begin to blister. Transfer the peppers to a large plate. Set aside.
  2. Add the ground beef to the inner pot. Sauté for 4 minutes or until the meat is browned, using a wooden spoon to stir and break up the meat.
  3. Add the tomato sauce, chili powder, cumin, garlic powder, onion powder, paprika, and sea salt to the pot. Stir. Heat the mixture until it begins to bubble, stirring continuously, and then transfer the mixture to a medium bowl. Press Cancel to turn off the pot.
  4. Spoon the ground beef mixture into the bell pepper halves.
  5. Place the steam rack in the pot and add 1 cup water to the bottom of the pot. Place a steamer basket with legs on top of the rack and place the stuffed peppers skin-side-down in the steamer basket
  6. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook or Manual on Low Pressure and set the cook time for 2 minutes When the cook time is complete, quick release the pressure.
  7. Open the lid and sprinkle the cheddar over top of the peppers. Replace the lid to warm and melt the cheese for 2 minutes.
  8. Open the lid and transfer the peppers to a serving platter. Top each pepper with black olives and a small dollop of sour cream. Sprinkle the cilantro over top (if using). Serve warm.
Recipe Notes

Tip
To make this recipe dairy-free, substitute 1/3 cup shredded almond cheese for the cheddar cheese, and omit the sour cream.

Nutrition per serving
Calories: 135
Fat: 9g
Net carbs: 4g
Protein: 9g