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 lean ground beef (90% lean)
  • 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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