• Robyn Wagner

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


  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.

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