Instant Pot Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice


  • 1lb grass fed ground beef
  • 4 large bell peppers (red, yellow, orange, or green…your preference)
  • 1 tbsp avocado oil
  • 1 onion, diced
  • 1 shallot, diced
  • 1 tbsp minced garlic
  • 2 cups frozen cauliflower rice
  • 1 14.5 ounce can diced tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup cassava flour
  • 1 tsp pink Himalayan salt
  • 1 tsp ground pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 tsp celery seed
  • 1/8 tsp ground mustard
  • 1/8 tsp ground cloves
  • 1 cup beef bone broth or water for instant pot
  • Optional toppings: dairy free cheese, tomato sauce, etc.


  1. Preheat avocado oil in skillet over medium high heat.
  2. Add onion and shallots to pan and sauté until almost translucent and add minced garlic.
  3. Sauté until onions are translucent and soft.
  4. Combine ground beef, onion mixture and the rest of ingredients through cloves in medium sized mixing bowl.
  5. Wash, dry, cut stems and clean seeds from peppers.
  6. Stuff the prepared peppers with meat mixture…stuffing equally.
  7. Add bone broth/water to instant pot and place trivet/steaming basket inside.
  8. Arrange peppers on trivet/basket and lock lid ensuring knob is turned to “steam”.
  9. Cook peppers for 8 minutes on manual high setting. Let pot slow release.
  10. Turn on oven broiler.
  11. Once peppers are cooked, place in broiler for approximately 5-8min placing any cheese, tomato sauce, spices etc on top before inserting them into the oven.
  12. Remove when cheese etc is melted and peppers are to desired softness.
  13. Enjoy!

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