This is a recipe my mom used to make when I was a kid. I just started making it in the pressure cooker for a quicker meal and to avoid having to turn on the oven in the summer! We like to serve this with mashed potatoes. This can also be made in a casserole dish by just chopping up the peppers into the dish and top with cheese. I just like the look of the peppers whole.
Clean and remove tops of peppers. Set aside.
In a 3 qt. saucepan, cook the beef until done and browned; drain well. In a smaller saucepan, add the onion, jalapeno pepper, bouillon cube, and rotel; cook until onion is translucent. Drain any excess liquids. Combine the onion mixture with the beef. Add the salt, black pepper, taco seasoning, garlic powder, Mexican corn, and the pinto beans. Mix well and heat through.
Place the peppers in a baking dish with tall sides (like a round cake pan) that will fit in the pressure cooker. Fill the peppers with the filling. Cover the peppers with aluminum foil.
Place the rack in the bottom of the cooker. Add 2 cups of water. Place the peppers on the rack in the cooker. Cover and make sure the vent is set to pressure or closed. Press the steam setting for 20 minutes. When cooking is complete, let the pressure release naturally for 10 minutes. Press cancel and unplug the cooker.
Remove the lid and then remove the foil from the pan. Sprinkle with the cheese and replace the cooker lid back on the cooker for about 5 minutes, just to let the remaining heat melt the cheese.
Serve hot with some sour cream if desired.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 223 | ||
Calories from Fat: 146 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 68.9mg | 21 % | |
Sodium 312.6mg | 11 % | |
Potassium 294.9mg | 8 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.5g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 223
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