Mexican Stuffed Bell Peppers with Chipotle Lime Sauce

INSTRUCTIONS

1. 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.
2. 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 pieces and stuff into prepared bell peppers.
3. Add 1 cup of water to the pot of the pressure cooker and place trivet inside. Arrange peppers on the trivet. An 8 inch perforated pan also works well for this.
4. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
5. Preheat broiler. Place bell peppers on a sheet pan. Top with pepper jack cheese and broil until browned and bubbly.
6. To serve: Pile on pico de gallo, chopped avocados, pickled jalapenos, and some crushed tortilla chips. Finally drizzle (or drowned) it in the Chipotle Lime Sauce.