SERVES: 5
SERVING SIZE: 2 PEPPERS

PREP: 5 MINUTES
PRESSURE: 2 MINUTES
TOTAL: 50 MINUTES

SETTINGS: SAUTÉ/PRESSURE COOK
RELEASE: QUICK

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!


12 tbsp olive oil

5 mini bell peppers, cut in half lengthwise, and seeds removed

13lb (151g) ground beef

13 cup no-sugar-added tomato sauce

12 tsp chili powder

14 tsp ground cumin

14 tsp garlic powder

18 tsp onion powder

18 tsp paprika

14 tsp fine grind sea salt

13 cup shredded cheddar cheese

1 tbsp sliced black olives

2 tbsp full-fat sour cream

1 tbsp chopped fresh cilantro (optional)

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 (Low) 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.

tip To make this recipe dairy-free, substitute 13 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

Taco-Stuffed Mini Bell Peppers

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