Low Carb Stuffed Peppers – KIP
brussel sprouts
  • Keto Instant Pot Bundle
  • beef, instant pot
low carb stuffed peppers
Low Carb Stuffed Peppers – KIP
brussel sprouts
  • Keto Instant Pot Bundle
  • beef, instant pot
low carb stuffed peppers
Servings:

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
  1. Chop tops off peppers and clean out seeds.
  2. 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.
  3. Fill each pepper with mixture and store in a large container with lid.
To Cook
  1. 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).
  2. Sprinkle cheese on top of each pepper.
  3. Pressure cook on high pressure for 8 minutes. When done, allow a natural pressure release.
  4. Cook brussel sprouts according to package directions. Drizzle with melted butter for added fat.

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
  1. Chop tops off peppers and clean out seeds.
  2. 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.
  3. Fill each pepper with mixture and store in a large container with lid.
To Cook
  1. 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).
  2. Sprinkle cheese on top of each pepper.
  3. Pressure cook on high pressure for 8 minutes. When done, allow a natural pressure release.
  4. Cook brussel sprouts according to package directions. Drizzle with melted butter for added fat.
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