Friday, February 24, 2017

Pressure Cooker Mexican-Style Stuffed Peppers

Someone in the PC group on Facebook posted about making stuffed peppers. It didn't work out how she'd hoped, but it inspired me to try. Mine turned out much better than hers did, but I learned from her (and my) mistakes.

4 medium to large green peppers, cut off the tops and take out seeds and other stuff

2/3 cup rice
2/3 cup water
2 Tablespoons taco seasoning.

Pour into pressure cooker or into a smaller pot to place inside. If you cook it in a smaller pot, place 1 cup of water in bottom and put pot on top of rack.

Cook on rice setting for 6 minutes, Let natural release while preparing the rest of the filling.

Saute 1/4 cup onion in a bit of oil in a pan on the stove. When it begins to brown, add 1/3 cup frozen corn. Saute until moisture is gone.

Stir in 1 small can of salsa and the onion/corn into the rice.

Drain and rinse 1/3 cup black beans. Add to rice mixture.

If you wanted, you could also add some browned ground meat.

Stuff rice mixture into peppers (I made 2 and froze the remaining filling for another time)

Place rack into pressure cooker and add 1 cup water. Place peppers on top of rack.

Cook on vegetable setting for 5 minutes. Release steam and carefully remove peppers. They were perfectly done. Tender but still firm.

Sprinkle with grated cheese and let melt before serving.

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