Mexican Stuffed Bell Peppers with Chipotle Lime Sauce


  • 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
  • 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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