ELECTRIC PRESSURE COOKER 6 QT RECIPES

Name: Pressure-Cooker Stuffed Peppers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 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

PRESSURE-COOKER STUFFED PEPPERS RECIPE: HOW TO MAKE IT

Pressure-Cooker Stuffed Peppers Recipe: How to Make It image

Here's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. —Michelle Gurnsey, Lincoln, Nebraska

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker., 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., 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.

Nutrition Facts : Calories 333 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 582mg sodium, CarbohydrateContent 45g carbohydrate (8g sugars, FiberContent 8g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 starch

PRESSURE-COOKER STUFFED PEPPERS RECIPE: HOW TO MAKE IT

Pressure-Cooker Stuffed Peppers Recipe: How to Make It image

Here's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. —Michelle Gurnsey, Lincoln, Nebraska

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker., 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., 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.

More about "electric pressure cooker 6 qt recipes"

PRESSURE-COOKER STUFFED PEPPERS RECIPE: HOW TO MAKE IT

Here's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. —Michelle Gurnsey, Lincoln, Nebraska
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Dinner
Cuisine North America, Mexican
Calories 333 calories per serving

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker., 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., 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.

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