Mexican Stuffed Bell Peppers with Chipotle Lime Sauce

By: Marci Buttars

Mexican Stuffed Bell Peppers with Chipotle Lime Sauce
cuisine icon Cuisine
Mexican
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Because the meat is cooked raw, a lot of juices will collect inside the pepper. Either drain into the pot after cooking or with a skewer, poke a hole in the bottom of the pepper before cooking."]
cuisine icon Keywords
15-30 min, 4-6 servings, bell peppers, chipotle, chipotle lime sauce, chopped avocado, contributed, cook 15 min, crushed tortilla chips, easy, garlic powder, green onions, ground chili powder, ground cumin, jalapeno pepper, kosher salt, lean ground turkey, light sour cream, lime, Marci Buttars, mexican, mild green chilies, pepper jack cheese, pickled jalapenos, pico de gallo, prep 10 min, pressure cook, whole wheat panko

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
4-6 servings
Ingredients
  • 1 pound lean ground turkey
  • 14.5 ounces mild green chilies
  • 2 green onions
  • 1 Jalapeno pepper
  • 1/2 cup whole wheat panko
  • 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
  • Pico de Gallo
  • chopped avocado
  • pickled jalapenos
  • crushed tortilla chips
  • Chipotle Lime Sauce
  • 1/2 cup light sour cream
  • 1-2 tablespoons chipotle
  • 1 lime
  • 1/8 teaspoon garlic powder
Instructions
  • 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 pieces and stuff into prepared bell peppers.
  • 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.
  • 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.
  • 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 (or drowned) it in the Chipotle Lime Sauce.
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