Low carb stuffed peppers in the Instant Pot

Stuffed peppers using black beans instead of rice is one of my go-to low carb meals. Even though a cup of cooked beans and a cup of rice both have around 45 carbs, the black beans have so much fiber they only have around 30 net carbs. The rice has almost no fiber! Plus, black beans have 3x as much protein.

Since I recently became obsessed with my instant pot electric pressure cooker and started a low carb diet at the beginning of the year, I wanted to try making them in the instant pot.

I also used ground turkey instead of beef to keep them lower calorie. Is this diet over yet? Sigh.

Ingredients:

20 oz ground turkey (you can use beef if you want)

15 oz can of black beans, drained and rinsed

3 cups shredded cheddar or mozzarella cheese (or cheese of your choice, something that will melt nicely), divided

4-6 bell peppers (I buy the multi-colored 3 pack of peppers)

1 teaspoon garlic powder

1 teaspoon Hungarian paprika (you can use regular but I like Hungarian or smoked)

1 teaspoon fine sea salt

1 teaspoon ground pepper

1 ½ cups chicken broth (if using ground beef, I suggest using beef broth)
sour cream, optional garnish

Directions:

Mix ground turkey with 2 cups of cheese and all spices until well combined.

Turn your instant pot on and set to sauté, normal. Place the trivet in the bottom and pour the broth in the bottom of the pot. This will allow the pot to pre-heat while you get your peppers ready and help it to come up to pressure faster. Cut the tops off and remove the seeds from the peppers. Cut a small hole in the bottom of each pepper to allow fat from the meat to drain out.

Fill the peppers with the meat mixture and place on top of the trivet. Be careful, as the sides of the pot will be hot. Top the peppers with the remaining cheese.

Press cancel on the Instant Pot to turn off the sauté function and press manual pressure high and set for 15 minutes. After 15 minutes, quick release the pressure. 

Check the internal temperature to check it's at least 165 degrees (I use a digital thermometer like this one).

176 degrees, ready to go!

I cut it in half and top it with sour cream. If you like this recipe, check out my low carb stuffed pepper soup for the IP, made with quinoa!