presto mexican peppers
Pork
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.”
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
Directions
- 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.
