Pressure-Cooker Mexican Stuffed Peppers

Name: Pressure-Cooker Mexican Stuffed Peppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings.
Ingredients: 2 medium sweet red, orange and/or yellow peppers; 1 large egg, beaten; 1/2 cup crushed tortilla chips; 1/2 cup salsa; 1/4 cup finely chopped onion; 2 tablespoons minced fresh cilantro; 1/2 teaspoon ground cumin; 1/2 teaspoon seeded and finely chopped red chili pepper; 1/4 teaspoon minced garlic; 1/4 pound lean ground beef (90% lean); 1/4 cup shredded Mexican cheese blend; Sour cream

These pressure-cooker stuffed peppers get a southwestern twist! The filling also makes a delicious meat loaf that we like cold as a sandwich with cheddar cheese, mayo and salsa. —Traci Wynne, Denver, Pennsylvania

Ingredients

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

Directions

Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker.
Cut and discard tops from peppers; remove seeds. In a small bowl, combine egg, chips, salsa, onion, cilantro, cumin, chili pepper and garlic. Crumble beef over mixture and mix well; spoon into peppers. Set peppers on trivet.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Sprinkle peppers with cheese. Serve with sour cream and, if desired, additional salsa.

Nutrition Facts

1 stuffed pepper: 319 calories, 15g fat (5g saturated fat), 141mg cholesterol, 458mg sodium, 25g carbohydrate (8g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 3 medium-fat meat, 1 starch, 1 vegetable.