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Presto Mexican Peppers

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

4 ServingsPrep/Total Time: 30 min.

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

2 of 2

Presto Mexican Peppers (continued)

Directions (continued)

manufacturer’s directions until pressure is completely reduced.
Sprinkle peppers with cheese. Serve with sour cream and additional
salsa if desired. Yield: 4 servings.

Nutrition 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.