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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