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Presto Mexican Peppers

5 reviews
Total Time
Prep: 20 min. Cook: 15 min. + releasing

By Taste Of Home Editorial Team

Recipe by Traci Wynne, Denver, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

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

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Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Presto Mexican Peppers

5 reviews
Prep Time 20 min
Cook Time 15 min
Yield 4 servings

Ingredients

  • 4 medium green, sweet red, orange and/or yellow peppers
  • 1 large 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
Text Ingredients

Directions

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

Nutrition Facts

1 stuffed pepper: 435 calories, 20g fat (8g saturated fat), 136mg cholesterol, 518mg sodium, 32g carbohydrate (10g sugars, 5g fiber), 30g protein.

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