Perfect as an appetizer or dinner, depending upon your appetite, this dish combines classic Mexican ingredients, like black beans and jalapeños, and stuffs them into colorful bell peppers. The definition of nutritious and delicious, these enchilada-style bell peppers are sure to become a weeknight staple.
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Makes 5 servings
- 5 bell peppers (any color)
- 1 1⁄2 lbs ground beef
- 1 15oz can black beans, drained and rinsed
- 2 cups shredded pepper-jack cheese
- 1 can of corn, drained
- 1 small onion, diced
- 1⁄2 cup diced tomatoes
- 10oz can enchilada sauce
- 1 cup white wine
- 1 tsp of cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1 Tbsp olive oil
- 1 jalapeño pepper, sliced (optional)
- 1 cup sour cream (optional)
How to make it
Cut off the tops of the bell peppers and hollow out the insides, discarding the seeds. Set aside.
Press "Brown/Saute," set temperature to "High," and then press Start/Stop". Add oil to cooking pot, and brown the beef for about 5 minutes. Do not overcook. Press "Start/Stop".
Drain beef, and place in a large mixing bowl. Stir in black beans, corn, cheese, tomatoes, onion, enchilada sauce, cumin, garlic powder, and salt until evenly combined. Stuff mixture into each bell pepper.
Insert Steaming Rack into cooking pot, and then pour in wine. Place stuffed peppers onto rack. Secure the lid. Press "Beans/Chili," set pressure to low, and adjust time to 15 minutes. Make sure the Steam Release Valve is in the “Seal” (closed) position. Press "Start/Stop".