Instapot Mexican Stuffed Peppers 5 ingredients Low Carb Keto

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories without sacrificing texture.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than canned beans.

rice

🥗Healthier: quinoa

💰Cheaper: cauliflower rice

Quinoa adds protein, while cauliflower rice reduces carbs.

Cut the tops off the bell peppers and remove the seeds, evening out the bottoms so they sit upright in the Instant Pot.

In a bowl, combine 1 pound of ground beef, 1/2 packet of taco seasoning, 1 cup of chunky salsa, and 1 cup of shredded cheese, mixing well.

Add the chopped tops of the bell peppers to the meat mixture and stir until combined.

Stuff each bell pepper with the meat mixture, pressing down gently to pack it in.

Place the trivet in the Instant Pot and add 1 cup of water to the bottom.

Arrange the stuffed peppers in the Instant Pot, adjusting them to sit straight if needed.

Top each stuffed pepper with about 1/4 cup of salsa.

Seal the Instant Pot lid and set the release valve to sealing. Cook on manual for 10 minutes.

After cooking, quick-release the pressure and carefully open the lid, avoiding steam.

Top each pepper with an additional cup of cheese, then cover the pot to allow the cheese to melt.

Serve with optional toppings like avocado and sour cream, allowing the peppers to sit for a few minutes before cutting into them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens