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,

Ingredients

• 2 medium sweet red, orange and/or yellow peppers
• 1 large egg, beaten
• 1/2 cup crushed tortilla chips
• 1/2 cup salsa
• 1/4 cup finely chopped onion
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon seeded and finely chopped red chili pepper
• 1/4 teaspoon minced garlic
• 1/4 pound lean ground beef (90% lean)
• 1/4 cup shredded mexican cheese blend
• sour cream

Directions

1. Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker.
2. Cut and discard tops from peppers; remove seeds. In a small bowl, combine egg, chips, salsa, onion, cilantro, cumin, chili pepper and garlic. Crumble beef over mixture and mix lightly but thoroughly; spoon into peppers. Set peppers on trivet.
3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to release naturally. Sprinkle peppers with cheese. Serve with sour cream and, if desired, additional salsa.