This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.
On the menu today is this quick and easy spin on stuffed bell peppers. Pressure Cooker Mexican Stuffed Bell Peppers with Chipotle Lime Sauce, no precooking required!
I have a reputation in my house of never making the same foods twice. My husband will hold my face in his hands, stare lovingly into my eyes and slowly say, “Marci, this is a good one, please…make it…again.” Or at least I think that’s what he said. I got distracted by an idea for a new strawberry balsamic syrup I planned on making for pancakes the next morning. What can I say, so many recipes, so little time!
So when I told him I was gonna make my famous sausage stuffed bell peppers with homemade marinara he about flipped! “We haven’t had that one for years!” he exclaimed. Unfortunately (for him, not me), I ate a green chile burger later that week that blew my mind. The thoughts of an Ultimate Mexican Stuffed Bell Pepper destroyed any possibility of the other bell pepper what’s-its-name from ever being known by the world.
So comin’ at ya today is a juicy turkey stuffed bell pepper, topped with pepper jack cheese and all the best Mexican staples, and then drizzled (preferably smothered) in a perfectly spicy chipotle lime sauce. If you have several smother-ers in your party, you may want to double this sauce. And if tortilla chips are a must for you when it comes to Mexican food, take a big handful, crush lightly in your hand, and let it snow all over your colorful plate of delicious food. You’ll be glad you did, I promise!
And don’t you worry, my husband was so happy with this one, he didn’t even mention the other poor pepper that again lost it’s moment to shine. One day little pepper, one day.
Enjoy this printable recipe below, and feel free to let me know if you have any pressure cooking requests! I would love to oblige 😉
- For the filling:
- 1 pound lean ground turkey
- 1 4.5 oz can mild chopped green chilies
- 2 green onions, finely chopped
- 1 jalapeno pepper, seeded and diced
- ½ cup whole wheat panko (or other bread crumbs)
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 4 slices pepper jack cheese
- 4 bell peppers, tops, seeds, and membranes removed
- For serving: pico de gallo, chopped avocado, pickled jalapenos, crushed tortilla chips, and Chipotle Lime Sauce
- Chipotle Lime Sauce:
- ½ cup light sour cream
- 1-2 Tablespoons chipotle in adobo sauce
- Zest of 1 lime
- Juice of 1 lime
- ⅛ tsp garlic powder
- For the chipotle lime sauce, in a small bowl, whisk to combine sour cream, chipotle in adobo sauce (just the sauce, not the peppers), zest and juice of 1 lime and garlic powder. Store in refrigerator until ready to use. Can be prepared up to 4 days in advance.
- In a large bowl, combine the ground turkey, green chilies, green onions, jalapeno, bread crumbs, chili powder, cumin, garlic powder, and salt. Divide into 4 equal portions and fill prepared bell peppers.
- Add 1 cup of water to the pressure cooker and place steam rack inside and arrange peppers on top. A round steam basket also works well for this.
- Secure the lid and cook at high pressure for 15 minutes. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Preheat broiler. Place bell peppers on a sheet pan. Top with pepper jack cheese and broil until browned and bubbly.
- To serve: Pile on pico de gallo, chopped avocados, pickled jalapenos, and some crushed tortilla chips. Finally, drizzle with the Chipotle Lime Sauce. Enjoy!
- Optional: Because the meat is cooked raw, a lot of juices will collect inside the pepper. I simply drained them into the pressure cooker before I plated them. An alternative method (that wouldn’t burn your fingers) would be to put a hole in the bottom of the pepper before cooking. I worried I’d lose some flavor and moisture from the meat, so I went ahead and burned my finger tips for the sake of a Mexican stuffed bell pepper flavor bomb!