Mexican stuffed bell peppers made in a pressure cooker come out perfectly tender every time. This is the best stuffed peppers recipe, because there’s no precooking required! For a quick and easy spin on stuffed bell peppers, we’re bringing you Pressure Cooker Mexican Stuffed Bell Peppers with Chipotle Lime Sauce!
Hello again! It’s Marci from the food side of TIDBITS blog, excited to share another favorite pressure cooker recipe with you.
I have a reputation in my house of never making the same foods twice. My husband will hold my face in his hands, stare lovingly into my eyes and slowly say, “Marci, this is a good one, please…make it…again.” Or at least I think that’s what he said. I got distracted by an idea for a new strawberry balsamic syrup I planned on making for pancakes the next morning. What can I say, so many recipes, so little time!
So when I told him I was gonna make my famous sausage stuffed bell peppers with homemade marinara he about flipped! “We haven’t had that one for years!” he exclaimed. Unfortunately (for him, not me), I ate a green chile burger later that week that blew my mind. The thoughts of Ultimate Mexican Stuffed Bell Peppers destroyed any possibility of the other bell pepper what’s-its-name from ever being known by the world.
Making Mexican Stuffed Bell Peppers in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious recipe for Mexican Stuffed Bell Peppers with Chipotle Lime Sauce!
If you’re new to using an Instapot, be sure to check out Barbara’s guide for Everything You Need to Know About Electric Pressure Cookers.
So comin’ at ya today is a juicy turkey stuffed bell pepper recipe. The stuffed peppers are topped with pepper jack cheese and all the best Mexican staples, and then drizzled (preferably smothered) in a perfectly spicy chipotle lime sauce. If you have several smother-ers in your party, you may want to double the sauce recipe. And if tortilla chips are a must for you when it comes to Mexican food, take a big handful, crush lightly in your hand, and let it snow all over your colorful plate of delicious food. You’ll be glad you did, I promise!
For another tasty spin on stuffed bell peppers, try Barbara’s recipe for Pressure Cooker Stuffed Green Pepper Casserole.
And don’t you worry, my husband was so happy with this one, he didn’t even mention the other poor pepper that again lost it’s moment to shine. One day little pepper, one day.
Enjoy this printable recipe below!
Or try our simple Pressure Cooker ricotta cheese.
How to Make Mexican Stuffed Bell Peppers:
- 1 pound lean ground turkey
- 1 4.5 oz can mild chopped green chilies
- 2 green onions, finely chopped
- 1 jalapeno pepper, seeded and diced
- ½ cup whole wheat panko (or other bread crumbs)
- 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, tops, seeds, and membranes removed
- pico de gallo
- chopped avocado
- pickled jalapenos
- crushed tortilla chips
- Chipotle Lime Sauce
- ½ cup light sour cream
- 1-2 Tablespoons chipotle in adobo sauce
- Zest of 1 lime
- Juice of 1 lime
- ⅛ tsp 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 portions and fill prepared bell peppers.
Add 1 cup of water to the pressure cooker and place steam rack inside and arrange peppers on top. A round steam basket also works well for this.
Secure the lid and 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.
Pile on pico de gallo, chopped avocados, pickled jalapenos, and some crushed tortilla chips. Finally, drizzle with the Chipotle Lime Sauce. Enjoy!
Optional: Because the meat is cooked raw, a lot of juices will collect inside the pepper. I simply drained them into the pressure cooker before I plated them. An alternative method (that wouldn’t burn your fingers) would be to put a hole in the bottom of the pepper before cooking. I worried I’d lose some flavor and moisture from the meat, so I went ahead and burned my finger tips for the sake of a mexican stuffed bell pepper flavor bomb!
Note: To make this gluten free, simply omit the bread crumbs. It's just as delicious without them!