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Presto Mexican Peppers Recipe

Presto Mexican Peppers Recipe photo by Taste of Home

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Traditional stuffed peppers get a Southwestern twist! “The filling also makes a delicious meat loaf that we even like cold as a sandwich with Mexican-blend or cheddar cheese, mayo and salsa.”—Traci K Wynne, Denver, Pennsylvania

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Presto Mexican Peppers Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

4 medium green, sweet red, orange and/or yellow peppers
1 egg, beaten
1 cup salsa
1-1/2 cups crushed tortilla chips
1 medium onion, chopped
1/2 cup minced fresh cilantro
1 red chili pepper, seeded and finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1 pound lean ground beef (90% lean)
1/2 cup shredded Mexican cheese blend
Sour cream and additional salsa, optional

Directions

Cut tops off of peppers and remove seeds. In a large bowl, combine the egg, salsa, chips, onion, cilantro, chili pepper, garlic and cumin. Crumble beef over mixture and mix well; spoon into peppers.
Pour 1-1/2 cups water into pressure cooker. Place peppers on steamer tray in pressure cooker; top with a piece of foil. Close cover securely according to manufacturer’s directions.
Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat; immediately cool according to manufacturer’s directions until pressure is completely reduced.
Sprinkle peppers with cheese. Serve with sour cream and additional salsa if desired. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 stuffed pepper (calculated without sour cream or additional salsa) equals 435 calories, 20 g fat (8 g saturated fat), 136 mg cholesterol, 518 mg sodium, 32 g carbohydrate, 5 g fiber, 30 g protein.

Originally published as Presto Mexican Peppers in Taste of Home February/March 2011, p77

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Presto Mexican Peppers

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Reviewed on Feb. 17, 2011 by MommyLyon

Whole family loved these!! Thanks for sharing!!

Reviewed on Feb. 06, 2011 by Kaetie

I WILL make this again. I couldn't find a Red Chili Pepper at the store, so did some cheyenne pepper, paprika, and chili seasoning to take its place.

Reviewed on Feb. 05, 2011 by KPritch12

These are delicious! I don't have a pressure cooker so I steamed them with a collander and large soup pot for 15 in. I also added black beans and corn. Yummy!

Reviewed on Feb. 01, 2011 by AKaja

What a nice variation to the traditional stuffed pepper recipe! Loved the idea (and taste!) of using crushed tortilla chips in the filler. I don't have a pressure cooker, so I boiled the peppers for 5 minutes, stuffed them with the meat mixture, then baked at 350 for an hour (or until internal temp reaches 160). I topped with mexican cheese and sour cream, and they are WONDERFUL!!!