Ingredients
Prep
- 6 green bell peppers
- 1 tomato
- 1 1/2 lb lean ground beef
- 1 C riced cauliflower
- 1/3 C frozen onion
- 3 t minced garlic
- 1/4 C tomato sauce
- 1 T dried parsley
- 1 t Italian seasoning
- 1/4 t red pepper flakes
- salt and pepper to taste
On Cooking Day
- 1/2 C shredded cheddar cheese
- 1 bag frozen Brussels sprouts
- 2 T butter
Instructions
To Assemble
- Chop tops off peppers and clean out seeds.
- Dice the tomato. In a large mixing bowl, add the tomato and the rest of the ingredients. Salt and pepper to taste and mix well.
- Fill each pepper with mixture and store in a large container with lid.
To Cook
- Add 1 cup water to the inner pot of the Instant pot. Insert the trivet and place the stuffed peppers on top (you can stack if needed).
- Sprinkle cheese on top of each pepper.
- Pressure cook on high pressure for 8 minutes. When done, allow a natural pressure release.
- Cook brussel sprouts according to package directions. Drizzle with melted butter for added fat.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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