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.
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
Pour water into the bottom of pressure cooker and place trivet in the pot.
Remove & discard the tops, seeds and membranes from the bell peppers.
In a bowl mix together rice, sauce and beans.
Fill peppers with rice mixture and arrange them on the trivet in pressure cooker.
If using cheese, top each pepper with a small amount of cheese.
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.
Serve peppers with your favorite toppings.