Pressure Cooker Mexican Stuffed Peppers
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- Yield: 4-6
Ingredients
- 1/2 pound ground turkey, beef or chicken
- 4 -6 bell peppers (medium size), tops cut off and seeds removed
- 1 15 ounce can black beans, drained, rinsed and divided
- 1 cup Hunts Petite Diced Tomatoes
- 1/2 cup salsa *see note
- 1 1/2 teaspoon cumin
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 3 tablespoon cilantro, chopped
- 1/4 cup onions, chopped
- 1 1/3 cup cauliflower rice *if using rice, cook it first
- 1/3 cup old fashioned oats (*optional – add it if you want a firmer filling texture. Omit for a looser filling)
- 1 cup plus 2 tablespoon water
Instructions
- Add half of the black beans and 2 tablespoon of water in a food processor and process til mashed (does not have to be creamy/smooth).
- In a large bowl add the meat, black beans, mashed back beans, 1 cup of the Hunts Petite Diced tomatoes, salsa, cumin, salt, pepper, cilantro, onions, cauliflower rice and optional oats. Mix until combined.
- Stuff the peppers tightly with the mixture. This mixture made 4 large peppers or 6 medium sized ones (*note my pressure cooker only held 4 peppers so I had to make 2 batches).
- Place the peppers in the pressure cooker steamer basket. Add the cup of water to the pressure cooker and set the steamer back down in. Now if your peppers are too high and you cannot put your lid on (do not let the lid touch the peppers), take an 18” long strip of aluminum foil and roll it up to create a ring. Set that down into the pan and then set the steamer basket down on top of the foil. Do not let the basket touch the water. This will allow you to put your steamer basket down deeper in the pot.
- Lock the lid and for larger peppers (thick walled) pressure cook for 12 minutes. For medium sized peppers, pressure cook for 10 minutes. When they are done allow the steam to release naturally (about 15 minutes.
- Once done remove the lid carefully, lift out the steamer basket and plate.
- Top with salsa, sour cream and cilantro.
Notes
If you want you can make your own salsa – just use the remaining Hunts Petite Diced tomatoes, add in 3 tablespoon chopped onions, 1 tablespoon minced jalapenos, 2 tablespoon cilantro, 2-3 teaspoon lime juice, 3/4 teaspoon chili powder, 3/4 teaspoon cumin and 1 teaspoon garlic minced. Process to combine.