Save on Pinterest

Pressure-Cooker Stuffed Peppers

Here's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. —Michelle Gurnsey, Lincoln, Nebraska
  • Total Time
    Prep: 15 min. Cook: 5 min. + releasing
  • Makes
    4 servings

Ingredients

  • 4 medium sweet red peppers
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup shredded pepper jack cheese
  • 3/4 cup salsa
  • 1 small onion, chopped
  • 1/2 cup frozen corn
  • 1/3 cup uncooked converted long grain rice
  • 1-1/4 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • Reduced-fat sour cream, optional

Directions

  • Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker.
  • Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Set peppers on trivet.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. If desired, serve with sour cream.
Nutrition Facts
1 stuffed pepper: 333 calories, 10g fat (5g saturated fat), 30mg cholesterol, 582mg sodium, 45g carbohydrate (8g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Shannon
    Nov 14, 2019

    This is the best and only stuffed pepper recipe that I actually like. And I have had lots of them. Lots of flavor, easy to make, and fast.