Pressure-Cooker Stuffed Peppers

• 4 medium sweet red peppers
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup shredded pepper jack cheese
• 3/4 cup salsa
• 1 small onion, chopped
• 1/2 cup frozen corn
• 1/3 cup uncooked converted long grain rice
• 1-1/4 teaspoons chili powder
• 1/2 teaspoon ground cumin
• Reduced-fat sour cream, optional

1. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker.
2. Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Set peppers on trivet.
3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. If desired, serve with sour cream.

sweet red peppers, black beans, pepper, salsa, onion, frozen corn, long grain rice, chili powder, ground cumin, sour cream

Taken from www.tasteofhome.com/recipes/pressure-cooker-stuffed-peppers/ (may not work)