Ingredients
4 medium sweet red peppers1 can (15 ounces) black beans, rinsed and drained1 cup shredded pepper jack cheese3/4 cup salsa1 small onion, chopped1/2 cup frozen corn1/3 cup uncooked converted long grain rice1-1/4 teaspoons chili powder1/2 teaspoon ground cuminReduced-fat sour cream, optional
Preparation
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker.
Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Set peppers on trivet.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. If desired, serve with sour cream.
