PRESTO MEXICAN PEPPERS
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
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker., 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., 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 : Calories 435 calories, Fat 20g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 518mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 5g fiber), Protein 30g protein.
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Good Reggae Vibes
[email protected]I'm going to try this recipe tonight. I'll let you know how it turns out.
Leen Rayyan
[email protected]I'm allergic to bell peppers, so I can't try this recipe.
Md Mujammel
[email protected]This recipe seems like it would be a lot of work.
Neshaeka Harkless
[email protected]I'm not sure about this recipe. I don't like bell peppers.
Usama Saeed
[email protected]These peppers look delicious! I can't wait to try this recipe.
Bubu aico
[email protected]I've never made stuffed peppers before, but this recipe made it easy. They turned out great and I'll definitely be making them again.
Dibya Neupane
[email protected]This recipe is a keeper! It's easy to make and always a hit with my family and friends.
Danika Rush
[email protected]I'm not a big fan of bell peppers, but these were really good. The filling was flavorful and the peppers were roasted to perfection.
Veronica Diaz
[email protected]This recipe is a great base for improvisation. I added some black beans and corn to the filling and it was delicious.
Munish Auckloo
[email protected]I followed the recipe exactly and the peppers came out perfect. Thanks for sharing!
Emmanuel Kamwi
[email protected]These peppers were a little too spicy for me, but my husband loved them. I'll probably use milder peppers next time.
Wahab Khattak
[email protected]I love the simplicity of this recipe. It's just a few ingredients and you can have a delicious meal on the table in no time.
Kauthar Davids
[email protected]This is my go-to recipe for Mexican peppers. They're so easy to make and always a crowd-pleaser.
Omolere Olaniyi
[email protected]I've made this recipe several times and it always comes out great. It's a great way to use up leftover chicken or beef.
Md Rassel Ahmed
[email protected]This recipe was a hit! The peppers were perfectly roasted and the filling was delicious. I loved the combination of flavors and textures.