Name: Presto Mexican Peppers
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Presto Mexican Peppers

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

2. 1 large 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 -

How to cook deliciously - Presto Mexican Peppers

1. Stage

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker.

2. Stage

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.

3. Stage

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.