Instant Pot Stuffed Peppers
Packed full of veggies and protein!
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Servings: 6
Calories: 533kcal
Ingredients
- 6 medium bell peppers Red, Orange and Yellow
- 1 yellow onion
- 1 lb ground beef or ground turkey
- 2 cups long grain rice cooked
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tsp. minced garlic
- 3 tablespoon panko bread crumbs
- 1 14.5 oz can fire roasted tomatoes
- ½ cup water
Garnish: ( Optional )
- ½ cup Colby Jack cheese
- chopped cilantro
- sliced jalapeños
- sliced green onions
- sour cream
Instructions
- Prepare your peppers by cutting the top off with the stem. Removed the seeds inside. Rinse the peppers and pat dry.
- Finely dice the onion and place in a large bowl. Add ground beef/turkey, rice, spices, salt, pepper, minced garlic, and panko crumbs.
- Add HALF of the fire roasted tomatoes to beef mixture and lightly toss to combine.
- Fill peppers with beef mixture.
- Add water to the bottom of the Instant Pot and top with the remaining fire roasted tomatoes. Place the steam rack over the tomatoes.
- Now place the stuffed peppers on top of the steam rack.
- Secure the lid. Turn the steam release to SEALING and press MANUAL. Set the time to 8 minutes.
- Let the pressure release naturally before removing the lid.
Garnishing:
- Remove each pepper and place in a baking dish. Top with cheese.
- Place in oven on broil for 4-5 minutes. Top with cilantro, jalapeños, green onions, sour cream or any other ingredients you desire!
Notes
Weight Watchers Freestyle = 4 Points per serving. Calculation does not include cheese or sour cream.
Nutrition
Calories: 533kcal | Carbohydrates: 63g | Protein: 22g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 566mg | Potassium: 614mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4089IU | Vitamin C: 154mg | Calcium: 141mg | Iron: 4mg