Ingredients
4 medium green, sweet red, orange and/or yellow peppers1 large egg, beaten1 cup salsa1-1/2 cups crushed tortilla chips1 medium onion, chopped1/2 cup minced fresh cilantro1 red chili pepper, seeded and finely chopped3 garlic cloves, minced2 teaspoons ground cumin1 pound lean ground beef (90% lean)1/2 cup shredded Mexican cheese blendSour cream and additional salsa, 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 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.
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.
