No-Brainer Low‑Carb Stuffed Peppers

By: Bruce Weinstein & Mark Scarbrough

No-Brainer Low‑Carb Stuffed Peppers
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Diet
Plant-Based, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Other Pots
• For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 1 cup water in the insert. You must also use a 1-quart, 6-inch-round, high-sided, pressure-safe baking or soufflé dish.
• For a 10-quart Instant Pot, you must increase the amount of water in the insert to 2 1/2 cups while otherwise completing the recipe as stated.","Beyond
• This recipe yields bell peppers that still need to be cut with a knife. If you want softer bell peppers, cook under pressure for 18 at MAX or 25 at HIGH.
• Garnish with red pepper flakes."]
cuisine icon Keywords
1-2 hours, 10-ounce can hot or mild red enchilada sauce, 4 1/2-ounce can hot or mild diced green chiles, 4 stuffed peppers, 7-inch- round, american mild or sharp cheddar cheese, contributed, cook 70 min, dinner, dried oregano, easy, ground cumin, high-sided, instant pot recipes, instant pot stuffed peppers, large long bell peppers of any color, main course, modern, plant-based, prep 5 min, pressure cook, pressure-safe baking, riced cauliflower, table salt, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
70 min

serving icon Servings
4 stuffed peppers
Ingredients
  • 1 1/2 cups Water
  • 2 cups riced cauliflower
  • 4 ounces American mild or sharp cheddar cheese
  • 1 4 1/2-ounce can hot or mild diced green chiles
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp table salt
  • 4 large long bell peppers of any color
  • 1 10-ounce can hot or mild red enchilada sauce
  • 2 qt 7-inch- round, high-sided, pressure-safe baking
Instructions
  • Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert.
  • Stir the riced cauliflower, cheese, chiles, oregano, cumin, and salt in a large bowl until uniform. Divide this mixture among and pack it evenly into the bell peppers. Stand them up in a 2-quart, 7-inch- round, high-sided, pressure-safe baking or soufflé dish.
  • Pour the enchilada sauce over and around the peppers. Do not cover. Set the baking dish on the rack and lock the lid on the pot�
  • For MAX model: Set the Instant Pot for Pressure Cook and set the pressure for MAX. Set the time for 16 minutes with the Keep Warm setting off.
    For other Instant Pot models: Set the Instant Pot for Pressure Cook and set the pressure for High. Set the time for 18 minutes with the Keep Warm setting off.
  • When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to transfer the (hot!) baking dish to a nearby wire rack. Cool for a few minutes, then serve the peppers in bowls with the sauce ladled around and over them.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.