Instant Pot Taco-stuffed Mini Bell Peppers

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recipe by Stacey Crawford

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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!

Inspired by:

recipe updated Apr 14, 2020


  • Mini peppers icon
    Mini peppers
  • Olive oil icon
    Olive oil
    ½ tbsp (7ml)
  • Ground beef icon
    Ground beef
    ¾ cup
  • No-sugar-added tomato sauce icon
    No-sugar-added tomato sauce
    about ¼ cup (81g)
  • Chili powder icon
    Chili powder
    about ½ tsp (1g)
  • Ground cumin icon
    Ground cumin
    about ¼ tsp (1g)
  • Garlic powder icon
    Garlic powder
    about ¼ tsp (1g)
  • Onion powder icon
    Onion powder
    about ⅛ tsp (0g)
  • Paprika icon
    about ⅛ tsp (0g)
  • Sea salt icon
    Sea salt
    about ¼ tsp (2g)
  • Water icon
  • Cheddar cheese icon
    Cheddar cheese
    about ¼ cup (35g)
  • Sour cream icon
    Sour cream
    2 tbsp (30ml)
  • Black olives icon
    Black olives
    1 tbsp (8g)
  • Cilantro icon
    1 tbsp (2g)


  • kCook icon Instant Pot
  • kCook icon Plate
  • kCook icon Inner pot
  • kCook icon Work surface
  • kCook icon Rack
  • kCook icon Medium bowl
  • kCook icon Steamer basket

Step preview

  1. Add olive oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Then add mini peppers to the inner pot
  4. Sauté - 3 min
  5. Transfer peppers to plate then set aside
  6. Add ground beef to the inner pot
  7. Sauté until lightly browned - approx 4 min
  8. Add no-sugar-added tomato sauce, chili powder, ground cumin, garlic powder, onion powder, paprika and sea salt to the inner pot and mix
  9. Sauté until heated through while stirring frequently
  10. Transfer mixture to medium bowl
  11. Cancel - Sauté
  12. Spoon beef into peppers carefully
  13. Place a clean rack in the inner pot
  14. Add water to the inner pot
  15. Place a clean steamer basket on the rack
  16. Place peppers in the steamer basket
  17. Close and lock the lid and turn the steam release handle to Sealing
  18. Pressure cook - Manual, Low, 2 min
  19. Quick release
  20. Sprinkle with cheddar cheese
  21. Replace lid
  22. Warm until melted - approx 2 min
  23. Serve
  24. Garnish with sour cream, black olives and cilantro
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