Instant Pot Mexican Stuffed Peppers
Ingredients
The peppers
-
6
small
Bell Peppers
-
¾
cup
Uncooked White Minute Rice
-
1
lb
Lean Ground Turkey or Beef
-
1
each
Egg, beaten
-
¼
cup
Chopped Cilantro
-
2
tsp
Garlic Powder
-
1
tsp
Onion Powder
-
2
tsp
Adobo Seasoning Powder
-
1 ¼
tsp
Kosher Salt
-
½
tsp
Ground Pepper
-
1 ½
tsp
Oregano
-
1
Tbsp
Cumin Powder
-
1
Tbsp
Chili Powder
-
¼
tsp
Chipotle Chili Powder
-
3
Tbsp
Diced Green Chilis
-
1
cup
Tomato Sauce
For the pressure cooker
Instructions
- Add water to the inner liner of the pressure cooker.
- Prepare the peppers by rinsing, cutting off the tops, and removing seeds and membranes.
- Dice the tops of the peppers and add them to a mixing bowl.
- Add rice, ground turkey or beef, and all other ingredients to the mixing bowl and mix well.
- Stuff each pepper with the meat mixture, filling them slightly above the top.
- Place stuffed peppers on a trivet in the Instant Pot above the water.
- Close the lid and set the steam release knob to sealing.
- Select Pressure Cook/Manual and set for 10 minutes on high pressure.
- After cooking, perform a quick release of the steam.
- Check the internal temperature of the meat; it should be at least 165°F for turkey and 160°F for beef.
- If not fully cooked, cover and cook for 1 more minute, then check again.
- Remove peppers and garnish with toppings like cilantro, cheese, and salsa.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
375
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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