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Pressure-Cooker Mexican Stuffed Peppers

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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 Aug. 29, 2022

These pressure-cooker stuffed peppers get a southwestern twist! The filling also makes a delicious meat loaf that we like cold as a sandwich with cheddar cheese, mayo and salsa. —Traci Wynne, Denver, Pennsylvania

Test Kitchen Approved

Pressure-Cooker Mexican Stuffed Peppers

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Yield: 2 servings
Prep: 20 min
Cook: 15 min
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Ingredients

  • 2 medium sweet red, orange and/or yellow peppers
  • 1 large egg, beaten
  • 1/2 cup crushed tortilla chips
  • 1/2 cup salsa
  • 1/4 cup finely chopped onion
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon seeded and finely chopped red chili pepper
  • 1/4 teaspoon minced garlic
  • 1/4 pound lean ground beef (90% lean)
  • 1/4 cup shredded Mexican cheese blend
  • Sour cream
Text Ingredients

Directions

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

Nutrition Facts

1 stuffed pepper: 319 calories, 15g fat (5g saturated fat), 141mg cholesterol, 458mg sodium, 25g carbohydrate (8g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 3 medium-fat meat, 1 starch, 1 vegetable.
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