Stuffed Peppers with Cheddar Cheese
Ready in about 10 minutes | Servings 4.
Nutrition
per per serving168
Calories
8.2g
Protein
15.8g
Carbs
8.8g
Fat
Ingredients
| 6 oz | 170 g | Cheddar cheese, grated |
| 2 oz | 57 g | sour cream |
| 0.5 tsp | 2.5 ml | dill, fresh or dried |
| 0.5 | white onion, finely chopped | |
| 0.5 tsp | 2.5 ml | paprika |
| 8 | baby bell peppers, seeded and sliced lengthwise | |
| 1 tbsp | 15 ml | peanut oil |
| 2 | garlic cloves, smashed | |
| — | sea salt and ground black pepper, to taste |
Instructions
Ready in about 10 minutes | Servings 4.
Per serving: 168 Calories; 8.8g Fat; 15.8g Carbs; 8.2g Protein; 8.2g Sugars.
- Start by adding 1 cup of water and a steamer basket to the Instant Pot.
- Then, thoroughly combine all ingredients, except for the peppers. Then, stuff the peppers with this mixture.
- Arrange the peppers in the steamer basket.
- Secure the lid. Choose the "Manual" mode and High pressure; cook for 5 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Serve immediately and enjoy!