Pressure-Cooker Stuffed Peppers

Name: Pressure-Cooker Stuffed Peppers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings.
Cuisine: Mexican Casseroles, Mexican Dinners, Mexican Recipes, Mexican Vegetarian Recipes
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

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

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.

Originally published as Slow Cooker Southwestern Stuffed Peppers in Skinny Instant Pot