Vegetarian Mexican Stuffed Peppers

Quick and healthy these peppers will become a new family favorite. You won't believe how easy these come together and how fast they cook thanks to your pressure cooker.

Ingredients:

• 1 ½ cups water

• 4 Large bell peppers

• 1 cup cooked frozen rice

• ½ cup frozen corn

• 10oz Frozen spinach, defrosted & wrung out

• 1 Bottle Insta-Meal Taco Taco sauce

• 1 (14 oz) can black beans, rinsed and drained

• Topping options: grated cheddar cheese, avocado/guacamole and sour cream

Directions:

1. Pour water into the bottom of pressure cooker and place trivet in the pot.

2. Remove & discard the tops, seeds and membranes from the bell peppers.

3. In a bowl mix together rice, sauce and beans.

4. Fill peppers with rice mixture and arrange them on the trivet in pressure cooker.

5. If using cheese, top each pepper with a small amount of cheese.

6. Place lid on the pot and set manual high pressure for 6 minutes. Let the pressure naturally release for 5 minutes and release any remaining pressure.

7. Serve peppers with your favorite toppings.