Low Sodium Instant Pot Stuffed Peppers

Total time50 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

4 large bell peppers (any color)
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1 lb ground beef (85% lean)
½ cup long-grain white rice, uncooked
1 can (15 oz) tomato sauce, divided
½ cup low-sodium beef broth
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp dried italian seasoning
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp olive oil
1 cup shredded mozzarella cheese
Chef's tip
Use low-moisture mozzarella and shred before measuring.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
2
Add the ground beef to the pot and cook, breaking it up with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–7 minutes. Drain any excess fat if needed.

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