Presto Mexican Peppers Recipe
Presto Mexican Peppers Recipe photo by Taste of Home

Presto Mexican Peppers Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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 ground beef
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  • 1/2 cup shredded Mexican cheese blend
  • Sour cream and additional salsa, optional

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Presto Mexican Peppers in Taste of Home February/March 2011, p77

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.

Reviews for Presto Mexican Peppers

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 26, 2013

Trying to eat healthier and this definitely fit the bill - healthy and TASTY!!!! I was able to make 5 peppers based on the filling and I substituted ground turkey for lean ground beef. I also did not realize it was a presser cooker recipe, so I place in a greased baking pan and covered with foil and cooked at 400 degrees in the oven for 40-45 min....served with black beans on the side. Will make again!

MY REVIEW
Reviewed Feb. 17, 2011

Whole family loved these!! Thanks for sharing!!

MY REVIEW
Reviewed Feb. 6, 2011

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.

MY REVIEW
Reviewed Feb. 5, 2011

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!

MY REVIEW
Reviewed Feb. 1, 2011

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!!!

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