Taste of Home
Pressure-Cooker Stuffed Peppers
TOTAL TIME: Prep: 15 min. Cook: 5 min. + releasing
YIELD: 4 servings.
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
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4 medium sweet red peppers
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1 can (15 ounces) black beans, rinsed and drained
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1 cup shredded pepper jack cheese
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3/4 cup salsa
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1 small onion, chopped
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1/2 cup frozen corn
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1/3 cup uncooked converted long grain rice
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1-1/4 teaspoons chili powder
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1/2 teaspoon ground cumin
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Reduced-fat sour cream, optional
Directions
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1.
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker.
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2.
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.
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3.
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 vegetable, 2 lean meat, 1 fat.
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