Presto Mexican Peppers
TOTAL TIME: Prep: 20 min. Cook: 15 min. + releasing
YIELD: 4 servings.
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
Ingredients
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4 medium green, sweet red, orange and/or yellow peppers
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1 large egg, beaten
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1 cup salsa
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1-1/2 cups crushed tortilla chips
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1 medium onion, chopped
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1/2 cup minced fresh cilantro
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1 red chili pepper, seeded and finely chopped
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3 garlic cloves, minced
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2 teaspoons ground cumin
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1 pound lean ground beef (90% lean)
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1/2 cup shredded Mexican cheese blend
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Sour cream and additional salsa, 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 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.
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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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