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Presto Mexican Peppers

 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.


  • 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


  • 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

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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.
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.