These pressure-cooker stuffed peppers get a southwestern twist! The filling also makes a delicious meat loaf that we like cold as a sandwich with cheddar cheese, mayo and salsa. Traci Wynne, Denver, Pennsylvania.
Ingredients For Pressure-Cooker Mexican Stuffed Peppers Recipe
2 Medium sweet red, orange and/or yellow peppers
1 Large egg, beaten
0.5 cup Crushed Tortilla Chips
0.5 cup Salsa
0.25 cup Finely Chopped Onion
2 tablespoon Minced fresh cilantro
0.5 teaspoon Ground Cumin
0.5 teaspoon Seeded and finely chopped red chili pepper
0.25 teaspoon Minced Garlic
0.25 pound Lean Ground Beef
0.25 cup Shredded mexican cheese blend
Sour cream
Nutrition value
544
calories per serving
21 g Fat36 g Protein48 g Carbs50 g FiberOther
Current Totals
21 g Fat
36 g Protein
48 g Carbs
50 g Fiber
MacroNutrients
Carbs
48 g
Protein
36 g
Fiber
50 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
209 mg
Iron
13 mg
Vitamin A
3046 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
14 mg
Vitamin B6
1 mg
Vitamin B9
115 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
401 mg
Manganese
2 mg
Phosphorus
613 mg
Selenium
47 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
