Heat the pressure cooker over medium heat. Add the meat and cook until crumbled and brown. Add the onions and bell peppers and cook. Stirring for about 3 minutes. Pour off the fat. Add the pasta and enough water to cover` the ingredients, pushing the pasta beneath the surface of the liquid, taking care not to exceed the half fill rule for the pasta. Lock the lid in place. Bring to 15 PSI over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain the pressure, and cook for 8 minutes. Remove from the heat and use the natural release method to depressurize. Carefully open the lid after the pressure drops. Add the cheese, stirring to mix. Cover with a regular lid until the cheese melts, then serve.
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 161 (36%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 46.2mg||14 %|
|Sodium 336.2mg||12 %|
|Potassium 1387.6mg||37 %|
|Total Carbohydrate 66.6g||20 %|
|Dietary Fiber 23.3g||93 %|
|Sugars, other 43.2g|
|Protein 22g||31 %|
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Calories per serving: 445
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