• Ingredients (4 servings)
  • 4 bell peppers, tops removed and seeds discarded
  • 225 g lean ground beef
  • 85 g quinoa, rinsed
  • 240 ml tomato sauce
  • 80 g chopped onion
  • Salt, pepper, and Italian seasoning to taste
• Instructions
  1. On Sauté mode, brown ground beef with onion. Drain excess fat if needed.
  2. Stir in quinoa, tomato sauce, and seasonings. Fill bell peppers with mixture.
  3. Add 240 ml water or broth to the pressure cooker. Place peppers on the trivet.
  4. Seal and cook on High Pressure for 8 minutes; quick-release.
• Cook Time: 8 minutes
• Approx. Macros (per stuffed pepper)
  • ~280 kcal
  • ~25 g protein
  • ~8 g fat
  • ~25 g carbs