Ingredients:
- 6 large bell peppers
- 3 cups cauliflower, grated
- 1/2 pound ground beef
- 1 medium onion, chopped
- 2 carrots, peeled, grated
- 3/4-cup walnuts, coarsely chopped
- 1 tablespoon coconut oil
- 4 cloves garlic, minced
- Salt to taste
- 2 tablespoons parsley
- 1/2 cup beef stock
Method:
- Grease the inside of the instant pot with oil.
- Slice the tops of the bell peppers and keep it aside. Deseed the peppers.
- Mix together in a bowl, ground beef, cauliflower, onion, carrot, garlic, carrot, salt and pepper.
- Stuff the peppers with this mixture. Cover with the tops of the bell peppers that were kept aside.
- Place the bell pepper in the instant pot. Pour the beef stock all around the peppers at the bottom.
- Close the lid. Set on slow cook option and set the timer for 3 hours. When done, let the steam release naturally.
- Stir and garnish with parsley and serve.