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Presto Mexican Peppers Recipe

  • 4servings
  • 30minutes
  • 435calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 medium green, sweet red, orange and/or yellow peppers

  2. 1 egg, beaten

  3. 1 cup salsa

  4. 1-1/2 cups crushed tortilla chips

  5. 1 medium onion, chopped

  6. 1/2 cup minced fresh cilantro

  7. 1 red chili pepper, seeded and finely chopped

  8. 3 garlic cloves, minced

  9. 2 teaspoons ground cumin

  10. 1 pound lean ground beef (90% lean)

  11. 1/2 cup shredded Mexican cheese blend

  12. Sour cream and additional salsa, optional

Instructions Jump to Ingredients ↑

  1. Presto Mexican Peppers Recipe photo by Taste of Home 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 manufacturer’s 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 manufacturer’s directions until pressure is completely reduced.

  4. Sprinkle peppers with cheese. Serve with sour cream and additional salsa if desired. Yield: 4 servings.

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