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Taco-stuffed Mini Bell Peppers
Taco-stuffed Mini Bell Peppers
| By : |
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
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
5 servings
|
Ingredients
- 1/2 tbsp olive oil
- 5 in mini bell peppers cuthalf lengthwise, and seeds removed
- 1/3 lb ground beef
- 1/3 cup no-sugar-added tomato sauce
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp paprika
- 1/4 tsp fine grind sea salt
- 1/3 cup shredded Cheddar cheese
- 1 tbsp sliced black olives
- 2 tbsp full-fat sour cream
- 1 tbsp chopped fresh cilantro optional
Ingredients
|
Instructions
- 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.
- 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.
- 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.
- Spoon the ground beef mixture into the bell pepper halves.
- 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
- 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.
- Open the lid and sprinkle the cheddar over top of the peppers. Replace the lid to warm and melt the cheese for 2 minutes.
- 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
Nutrition per serving
Calories: 135
Fat: 9g
Net carbs: 4g
Protein: 9g
Stacey Crawford is the blogger behind beautyandthefoodie.com where she creates and shares healthy, low-carb, ketogenic recipes. As a sufferer of celiac disease, she’s discovered that eating healthy, satisfying food through a grain-free, low-carb ketogenic diet is the key to creating good health.
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These were delicious and very easy to make! I used larger bell peppers and made it a meal instead of an appetizer.