Presto Mexican Peppers

• 4 medium green, sweet red, orange
• yellow peppers
• 1 egg, beaten
• 1 cup salsa
• 1-1/2 cups crushed tortilla chips
• 1 medium onion, chopped
• 1/2 cup minced fresh cilantro
• 1 red chili pepper, seeded and finely chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 pound lean ground beef (90% lean)
• 1/2 cup shredded Mexican cheese blend
• Sour cream and additional salsa, optional

1. Cut tops off of peppers and remove seeds. In a large bowl, combine the egg, salsa, chips, onion, cilantro, chili pepper, garlic and cumin. Crumble beef over mixture and mix well; spoon into peppers.
2. Pour 1-1/2 cups water into pressure cooker. Place peppers on steamer tray in pressure cooker; top with a piece of foil. Close cover securely according to manufacturer's directions.
3. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat; immediately cool according to manufacturer's directions until pressure is completely reduced.
4. Sprinkle peppers with cheese. Serve with sour cream and additional salsa if desired.

green, yellow peppers, egg, salsa, tortilla chips, onion, fresh cilantro, red chili pepper, garlic, ground cumin, ground beef, sour cream

Taken from www.tasteofhome.com/recipes/presto-mexican-peppers/ (may not work)