 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Traditional stuffed peppers get a Southwestern twist! âThe filling also makes a delicious meat loaf that we even like cold as a sandwich with Mexican-blend or cheddar cheese, mayo and salsa.ââTraci K Wynne, Denver, Pennsylvania Ingredients:
4 medium green, sweet red, orange and/or yellow peppers |
1 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 ground beef |
1/2 cup shredded mexican cheese blend |
sour cream and additional salsa, optional |
Directions:
1. Cut tops off of peppers and remove seeds. In a large bowl, combine the egg, salsa, chips, onion, cilantro, chili pepper, garlic and cumin. Crumble beef over mixture and mix well; spoon into peppers.
2. Pour 1-1/2 cups water into pressure cooker. Place peppers on steamer tray in pressure cooker; top with a piece of foil. Close cover securely according to manufacturerâs directions.
3. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat; immediately cool according to manufacturerâs directions until pressure is completely reduced.
4. Sprinkle peppers with cheese. Serve with sour cream and additional salsa if desired. Yield: 4 servings.
|
|